With cultured pork fat as its star ingredient, Mission Barns is poised to be a leader in the alt-meat space. This innovation helps distinguish them from the typical meat substitutes, which focus primarily on pea protein. Cecilia Chang, the chief business officer at Mission Barns, explains what makes their recipe stand out. It allows the brand to produce a product that tastes just as good, but is healthier than what’s on the market today.
Now the company is diving into new territory with a truly groundbreaking product that has no real competition. It stars tasty substitutes for bacon, meatballs and sausages. Mission Barns’ cultured pig fat increases the flavor of these products by over 3X. It maintains a similar nutritional composition to salmon fat. This discovery may pave the way for a range of fat-enriched meat substitutes. These improvements would meet Americans’ need for excellent taste while keeping a focus on health.
Founder Cecilia Chang has said they’re optimistic about their product’s transformative potential. She noted that cultivated pig fat helps producers lower the saturated fat level overall. Thus, they can look to reduce or omit this ingredient while meeting the flavor and texture requirements. This development may well be a game-changer in bringing alternative proteins into the mainstream for consumers and food manufacturers alike.
“It really enables anyone, any of our partners who are using our ingredient, to also launch a product into market.” – Cecilia Chang
Chang explained that cultured pork fat helps intensify umami flavor, while reducing the use of expensive artificial flavor enhancers. These additives are ubiquitous across the alternative protein landscape. This change not only dramatically reduces production costs but better meets the increasing consumer demand for simpler ingredient decks.
Mission Barns is convinced that with conviction and some luck it can establish itself as an important industry supplier. They have future plans to sell their cultivated fat to other food manufacturers. This strategy helps to leverage Mission Barns’ role as more than a producer of alternative meats. It positions us as a key player to companies looking to build the future in this sector.
In a light-hearted remark, one of Chang’s partners responded enthusiastically about their products:
“Oh hell yeah, sign me up.” – Partner of Cecilia Chang
Tim De Chant is a senior climate reporter at TechCrunch and a lecturer at MIT’s Graduate Program in Science Writing. He understands that Mission Barns’ innovative approach is crucial to the bigger dialogue about sustainable food production going forward. Consumer demand for plant-based and cultured food alternatives is through the roof. Innovations from Mission Barns are sure to lead the way in changing consumer expectations and establishing industry-wide best practices.