Mission Barns has created the first-ever cultured pork fat, recently approved by the USDA, allowing its sale to consumers. This innovative product could enhance meat alternatives significantly, providing better flavor options. Traditional cultured meat efforts have faced high costs, initially exemplified by a lab-grown burger priced at $330,000 in 2013. Cultured fat is easier to produce and less expensive, which supports broader adoption in culinary applications. Mission Barns uses a bioreactor to ensure proper growth of fat cells, opening avenues for new meat products like bacon and sausage alternatives that enhance vegetarian offerings.
Mission Barns has developed animal-free, cultured pork fat that has received USDA approval, allowing the startup to sell the fat to consumers as an ingredient for meat alternatives.
Cultured meat has been pursued for years with the first lab-grown burger costing $330,000, but growing fat is easier and cheaper, enabling better flavor in meat substitutes.
By taking a small sample from a living pig and culturing it in a bioreactor, Mission Barns can produce pork fat more efficiently, unlocking new possibilities for the meat alternative market.
The introduction of cultured fat products by Mission Barns could lead to a plethora of enhanced meat alternatives, improving taste profiles and expanding culinary options for consumers.
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