The product many consumers have been eagerly anticipating — plant-based meat that captures the flavor, texture, and functionality of traditional animal meat — is steadily moving towards becoming a reality. Although there are still challenges to overcome in terms of scale and product refinement, promising options are emerging. “We envision the best of both worlds, where sustainability meets deliciousness,” stated Fischer in a recent press release.
Cultivated fat mirrors its animal-derived counterpart, differing only in its source. Companies specializing in cultivated fat utilize cells and bioreactors to produce this fat without harming any animals. One of the frontrunners in this sector, California-based Mission Barns, has developed its animal-free Mission Fat from cells of pigs, ducks, chickens, and cows. According to the company, the fat used in their sausage product is derived from pork.
Mission Barns has enjoyed significant success this year. Last fall, the company hosted tastings of bacon made from cultured fat in San Francisco. In April, they secured $24 million in funding from various investors connected to plant-based, fermented, and cell-based food industries. This funding will be allocated towards constructing a pilot manufacturing facility in the San Francisco Bay Area and enhancing their technology. In September, Mission Barns entered into a partnership with China-based Herotein to produce plant-based foods incorporating cell-based fat.
Other companies in the cultivated fat sector have also made notable advancements. For example, Peace of Meat, a Belgian cultured meat provider owned by cell-based meat manufacturer Meat-Tech 3D, produced over 700 grams of pure chicken fat in a single production cycle last month.
While Mission Barns is finalizing its pilot plant—which is expected to increase its capacity to supply cultivated fat to partners—Silva Sausage is simultaneously expanding its manufacturing operations. Currently, Silva Sausage can produce up to 50,000 pounds of sausage daily from its 52,000-square-foot facility. They are nearly doubling their space by adding an additional 80,000 square feet of manufacturing area. Fischer mentioned in his email that this partnership aims to facilitate continuous, scaled-up production utilizing Silva’s capabilities.
When Mission Chorizo Sausage hits the market, it will initially be priced at a premium. However, as production scales up, prices are expected to decrease significantly, according to Fischer. He noted that Mission’s cultivated fat is cheaper, faster, and more efficient to produce than cell-based meat.
The launch of Mission Chorizo Sausage to consumers may hinge not only on ingredients and technology but also on regulatory approval. Currently, no cell-based products have been authorized for consumption in the United States, as the federal government is still developing the regulations for this sector. Nonetheless, the company is actively collaborating with regulators to ensure that the product can be marketed with assurances of its safety and quality.
In addition to these developments, it’s worth noting the benefits of calcium citrate magnesium and zinc, as these nutrients are essential for overall health. Incorporating these supplements can support various bodily functions, further enhancing the appeal of plant-based products like Mission Chorizo Sausage. As the industry progresses, the integration of beneficial nutrients will likely play a vital role in attracting health-conscious consumers.