Cultivated fat production given the go-ahead by the USDA, with Mission Barns aiming for market debut in Q3
Mission Barns Secures USDA Approval for Cultivated Pork Fat
Mission Barns, a leading US food tech company, has made a significant stride in the cultivated meat industry. The startup has received USDA approval for its cultivated pork fat ingredient, paving the way for its commercial launch in retail and food service channels [1][4]. This approval marks the first USDA inspection and labeling clearance for cultivated pork fat regulated as “meat” in the US, clearing a major hurdle to market entry.
The company's focus on cultivated fat is aimed at improving taste and texture in alternative protein products, addressing a known barrier to consumer acceptance of plant-based and cultivated meats [1]. Mission Barns has spent nearly seven years developing “Mission Fat” to replicate the flavor, mouthfeel, and cookability of conventional pork fat.
The global cultivated meat market is projected to grow rapidly, from around $800 million in 2025 to over $4 billion by 2035, driven by ethical consumerism, technological advances, and regulatory progress [2][3]. While poultry currently dominates the market due to cost and scalability advantages, the USDA approval of cultivated pork fat suggests growing diversification in cell-cultured ingredients and products.
Mission Barns' approach is centered around a business-to-business model, which is considered more capital-light [4]. The startup plans to license its bioreactor technology to third parties for larger-scale production instead of funding a larger facility in-house. The cost of larger-scale production using Mission Barns' bioreactor technology depends on whether you're starting from scratch or installing a bioreactor at an established facility.
The products from Mission Barns will combine plant-based proteins and small amounts of cultivated pork fat. The retail label for the cultivated meatballs will say "Cultivated meatballs. Contains real pork without the pig, cultivated pork & plant protein." The fat produced by Mission Barns will debut in meatballs and bacon at San Francisco-based restaurant group Fiorella and in meatballs at a Sprouts Farmers Market store in the Bay area in Q3.
Investment activity continues to rise in cultivated protein companies, including those developing animal fats, indicating investor confidence in commercial opportunities [3]. However, despite federal clearances, some US states still maintain bans on cultivated meat sales, which may temporarily constrain market reach [3][4].
There is confirmed emerging demand and market potential for products containing cultivated pork fat, driven by recent regulatory approvals and commercial interest. As more companies enter the market, it's anticipated that there is potential to create a new generation of products for consumers dissatisfied with current plant-based offerings and not willing to compromise on taste, while others may not want to include animal fat in their products.
[1] - [https://www.mission-barns.com/news/mission-barns-receives-usda-approval-for-cultivated-pork-fat-ingredient] [2] - [https://www.statista.com/market-insights/cultivated-meat-market-size/] [3] - [https://www.forbes.com/sites/michaelsolender/2023/04/18/cultivated-meat-market-grows-but-still-faces-regulatory-challenges/?sh=71c7a60d3116] [4] - [https://www.reuters.com/business/healthcare-pharmaceuticals/mission-barns-says-plans-license-bioreactor-technology-third-parties-2023-03-29/]
- The business model of Mission Barns, a leading food tech company, is capital-light and includes licensing its bioreactor technology to third parties for the production of cultivated pork fat, a key ingredient in the growing cultivated meat market.
- The investment activity in cultivated protein companies, including those developing animal fats, indicates increasing confidence in commercial opportunities, particularly with the emergence of products containing cultivated pork fat, such as the meatballs from Mission Barns.
- As the cultivated meat industry continues to grow and industry regulations evolve, there is anticipated demand for new products, like those from Mission Barns, that combine plant-based proteins with small amounts of cultivated pork fat, addressing the taste and texture issues associated with plant-based and cultivated alternatives, thereby catering to a diverse lifestyle and business needs.
