Pigging out on innovation: Why we’re starting with Cultivated Pork

As the alternative protein industry continues to innovate and expand, many companies have centered their efforts on perfecting beef and chicken. The reasons for this focus may be that beef is the largest livestock contributor to climate change, while chicken is the most consumed meat in many major markets, with demand steadily growing. However, few companies are working on providing alternatives to conventional pork, despite its substantial potential for impact. Here are four reasons why Mission Barns has started with cultivating pork fat and why that matters.

1. Pork is the world’s favorite meat. But the future of its production is under threat.?

It often comes as a surprise to many that pork一not chicken or beef一holds the title of the most widely consumed meat in the world. From American bacon to Chinese char siu to Mexican carnitas, pork’s versatility spans diverse cultures and culinary traditions.?

Pork production has evolved to be extremely intensive to meet growing consumer demand. The industry primarily relies on high-density pig farming, which achieves high biological and economic productivity with minimal labor, feed, and space per animal. Due to the mass consolidation of pork production into mega factory farms, just over 30% of US pork plants now process 92% of all US pork.

Yet, the pork industry faces significant economic challenges, for a number of reasons, including its vulnerability to disease outbreaks, which are often caused by the intensive factory farming conditions that were designed to cut costs in the first place. Concentrated Animal Feeding Operations (CAFOs) can significantly increase the chances of virus transmission to vulnerable pigs due to overcrowding, stress, and poor living conditions that weaken animals' immune systems. The high density of animals facilitates rapid spread of pathogens, particularly affecting pigs with open sores or compromised immunity. Biosecurity challenges and antibiotic overuse in these environments further exacerbate the risk of disease outbreaks. These factors combined make CAFOs hotspots for viral infections and potential breeding grounds for new pathogens.

Pandemics from diseases such as African swine fever have had devastating global trade impacts, causing substantial economic losses and food insecurity. Additionally, the fluctuating costs of feed, driven by factors like climate change and global trade dynamics, add another layer of instability to the industry.

Cultivating pork through cellular agriculture, rather than raising livestock, eliminates the risk of spreading zoonotic diseases and antibiotic-resistant bacteria. Mission Barns’ cultivated pork fat is produced in a highly controlled, aseptic food manufacturing plant, without the use of antibiotics or exposure to animal waste. This offers a safer and cleaner production process, thereby reducing the risk of disease to ensure a more resilient and reliable source of pork for the future.

2. Farming pigs isn’t sustainable, but cultivating pork can be.

One of the least discussed environmental issues in livestock farming is waste management. One hog produces ~4 times more fecal waste than a human, every day. Rather than being treated at sewage plants like human waste, the massive volumes of manure produced at pig farming operations are often sprayed out onto outdoor pits, creating massive waste ponds called “lagoons”. Not only do these lagoons pollute the air with bacteria and methane emissions, they are at risk of overflowing during periods of high rainfall, contaminating local water sources and contributing to nutrient pollution. This pollution leads to algal blooms, dead zones in aquatic ecosystems, and serious public health concerns. Waste lagoons create virtually unlivable conditions in the surrounding area. For the people living in those areas, these farms create chronic health issues as well as massive financial injustices.

Cultivating pork fat allows food producers to mitigate these environmental and economic challenges. Cultivated meat production significantly reduces the environmental footprint associated with traditional livestock farming. By only producing the parts of the pig we want to eat, cultivating meat requires fewer feed and water resources than conventional pig farming, resulting in significantly less waste generation.

3. Cultivated pork can address the market gap in pork alternatives.

The market for alternative proteins has seen a proliferation of products, particularly in the beef and chicken categories. Consumers today can choose from a wide array of plant- and mycelium-based and beef and chicken products. However, this saturation contrasts sharply with the relative scarcity of pork alternatives.

This lack of pork alternatives presents a tremendous opportunity for innovation. Pork products, especially those rich in fat like bacon, have unique flavor profiles and textures that are beloved by consumers. However, replicating these characteristics with plant-based ingredients has proven challenging. This gap in the market signifies a substantial opportunity for companies like Mission Barns to introduce high-quality, cultivated pork products that meet consumer expectations.

By cultivating pork fat, we can create products that not only give diners the experience of tasting real pork, but also offer superior health and environmental benefits. This innovation can help bridge the gap in the market, providing consumers with more diverse protein choices.

4. Pork perfectly showcases the potential and power of animal fat.

Pork is naturally a fatty meat, and this fat plays a crucial role in its culinary appeal. The rich, savory flavor and succulent texture of pork are largely attributed to its fat content. Whether it's the crispy edges of bacon, the fatty layers in pork belly, or the juiciness of sausages, pork fat is central to the sensory experience of consuming pork.

Given Mission Barns’ initial focus on cultivating fat (more on that here), beginning by specializing in pork allows us to show off how good our cultivated fat tastes, looks, and cooks, in a variety of applications. In fact, you’ll notice that you can actually see the chunks of pork fat in our Italian meatball, the strips of fat between our bacon strips, and the flecks of white in our pepperoni.

Conclusion

Our focus on starting with cultivated pork fat is driven by the significant market potential, the urgent need for sustainable food production solutions, and the unique culinary potential of pork fat. We believe that cultivated pork fat represents the first viable step into the future of sustainable and ethical meat production. It offers a solution that meets consumer demand for high-quality, delicious, and environmentally friendly protein sources. As we continue to innovate our tech and develop new pork products, we are excited to lead the way in transforming the pork market and contributing to a more sustainable and resilient food system.

Author: Dr Bianca Lê