Lab-grown pork fat creates “hybrid meat” that could transform food industry while keeping animals alive

A San Francisco startup called Mission Barns is pioneering a revolutionary approach to meat production that could significantly reduce the environmental impact of livestock farming. The company grows real pork fat in laboratory bioreactors, then combines it with plant proteins to create hybrid products like meatballs, bacon, and salami that taste remarkably similar to traditional meat—all while keeping the source animals alive and well.

The process begins with a small fat sample donated by pigs like Dawn, a Yorkshire pig living comfortably at an upstate New York sanctuary. Mission Barns cultivates these cells in bioreactors by providing nutrients like carbohydrates, amino acids, and vitamins, essentially replicating conditions inside the animal’s body. Since much of meat’s flavor comes from fat, the company can create convincing meat alternatives by mixing this lab-grown fat with various plant bases—pea protein for meatballs, wheat for bacon, and fava beans for salami.

This technology addresses a major environmental challenge, as livestock farming accounts for 10-20% of global greenhouse gas emissions and requires vast amounts of land, water, and energy. Mission Barns’ hybrid approach offers a middle ground between traditional meat and purely plant-based alternatives, potentially appealing to flexitarians who want to reduce their environmental impact without completely giving up meat flavors. The company has already received USDA approval and sold products at select locations for $13.99 per pack of eight meatballs, with plans to scale up production and license their technology to other food manufacturers.