An old colleague had a curious request at lunchtime. For health reasons, he was vegetarian, but he still missed the taste of ground beef. He would ask the cafeteria chef to cook his veggie burger next to beef patties so the grease seeping over could enhance the plant-based substitute’s flavor.
The team at Mission Barns seems to have taken inspiration from such cravings. They’ve developed animal-free, cultured pork fat, which recently received approval from the U.S. Department of Agriculture. This makes it the first product of its kind to reach the market, opening doors for richer, more flavorful meat alternatives.
Cecilia Chang, chief business officer at Mission Barns, explained that this breakthrough allows their partners to introduce new products to consumers. Scientists have worked on cultured meat for years, with the first lab-grown burger debuting in 2013 at a staggering cost. While prices have dropped since then, lab-grown beef remains significantly more expensive than conventional options.
One challenge is that muscle cells need a structure to grow on, whereas fat cells are less demanding. This makes fat easier and cheaper to produce. For flavor, fat is a game-changer. Mission Barns starts by taking a small sample from a living pig, then cultivates the cells in a bioreactor with a growth medium. Since fat naturally floats, the company designed a specialized bioreactor to ensure even distribution, preventing clumping that would hinder growth.
Mission Barns’ first offerings include bacon, meatball, and sausage alternatives made with pea protein and cultured pork fat. They also supply other companies with their fat for use in various recipes. Chang noted that their approach reduces the need for expensive artificial flavorings, as the fat itself enhances taste.
Interestingly, this innovation could lead to healthier meat alternatives. With less reliance on salt to mask flavors and the ability to adjust the fat’s nutritional profile—such as increasing omega-3s—products can be both tastier and better for consumers.
Looking ahead, Mission Barns is exploring pork fat with a stronger flavor profile. This would allow for smaller quantities in recipes while maintaining taste, creating options with nutritional benefits similar to salmon fat. Chang shared that partners are eager to collaborate, excited by the possibilities this technology unlocks.