Mission Barns produces cultivated meat by growing real pork fat from a small sample of pig tissue in a controlled environment, combined with plant proteins to create flavorful meat products. This method eliminates the need for animal slaughter, addressing the demand for sustainable and ethical meat alternatives while reducing the environmental impact of traditional livestock farming.
Funding
$28.3M raised to dateRaised to date based on public sources. This may differ from the amount the company actually raised and is based only on what is publicly available on the internet.
Founders
Product
Problem
Traditional meat production relies on raising and slaughtering animals, which has significant environmental and ethical drawbacks. Plant-based meat alternatives often lack the flavor and texture of real meat, limiting their appeal to consumers.
Solution
Mission Barns addresses these issues by cultivating animal fat from cells, eliminating the need for animal slaughter while enhancing the taste and mouthfeel of alternative meat products. The company extracts cells from livestock and grows them in a controlled environment using plant-based feedstocks, replicating the conditions found in ducks, chickens, and pigs. The resulting cultivated fat, branded as Mission Fat, is then combined with plant proteins to create hybrid meat products that offer a more sustainable and palatable alternative to conventional meat. Mission Barns partners with meat and alternative protein companies to integrate Mission Fat into existing product lines, improving the sensory experience for consumers.
Target Audience
Mission Barns targets food manufacturers and alternative protein companies seeking to enhance the flavor and texture of their plant-based meat products, as well as consumers looking for more sustainable and ethical meat options.
Features
- Cultivated animal fat produced from cells, reducing the need for traditional livestock farming
- Proprietary cell-cultivation process that mimics natural growth conditions
- Hybrid meat products combining cultivated fat with plant-based proteins
- Products include bacon, meatballs, chorizo, sausage, and breakfast patties
- Partnerships with established meat and alternative protein companies for product integration
- Focus on improving the flavor, mouthfeel, and meatiness of plant-based alternatives
- Scaled-up manufacturing capabilities through partnerships with traditional meat processors