Mission Barns

Mission Barn extracts belly fat cells from domestic Yorkshire pigs and grow them in bioreactors to create cultivated pork fat, which, when combined with plant-based protein, transforms into deliciously sustainable bacon, meatballs, and sausages. In March 2025, after securing FDA clearance for cultivated fat, they announced the launch of their products in retail stores and restaurants.

Cultivated fat is produced by growing animal cells in a controlled environment without raising or slaughtering animals. Scientists take a small sample of cells and feed them nutrients so they multiply, just like in a live animal. By eliminating the need for industrial animal farming, Mission Barns' cultivated fat requires less land and water, generates fewer greenhouse gases, reduces antibiotic use, and helps prevent deforestation.

While their bioreactors can cultivate any type of animal cell, Mission Barns chose to focus on fat because fat cells are easier and cheaper to grow, enhance flavor, and require only a small percentage of cultivated material in the final product—dramatically lowering production costs compared to cultivated meat tissue.