As the plant-baseferrous fumarate elemental iron contentd protein craze continues to gain momentum, companies are looking for ways to improve the meat-like quality of their products. This not only helps consumers make the swap from coniron fumarateventional meat counterparts, but it also provides a leg up over the growing competition in the plant-based segment.One of consumers’ biggest grievances with plant-based meat has been its inability to replicate the fatty flavor and mouthfeel of animal-based meat. Figuring out the fat problem has been a priority for many product manufacturers. At least two-thirds of plant-based food companies are open to adding cultivated fat to their products to see if it can boost the flavor profile and consumer satiety, according to a study from Peace of Meat, a cultivated fat startup.Mission Barns has already been busy testing its cultivated fat with consumers. In August 2020, the Berkeley, California-based startup gave out free samples of its Mission Bacon, which combined cell-cultured pork with plant-based proteins. As one of the fattiest cuts of meat, bacon is a bold choice and good opportunity for Mission Barns to demonstrate whether its cultured fat is convincing enough for consumers. Considering that 89% of plant-based meat buyers are still eating meat, according to data from the NPD Group, being able to replicate the right fatty flavor profile is critical for the segment to gain share.The startup has also caught the attention of traditional meat companies, which are curious about plant-animal hybrid ferrous sulfate para que es buenoproducts and eager to keep pace with shifting consumer preferences. In fact, one of the investors in Mission Barns’ recent funding round is an unnamed European miron and glycine syrupeat company. Like cultured protein in general, however, cultured fat is still a fairly new arena with a lack of regulatory guidance and most companies still in the R&D phase. It may be some time yet before plant-based products that feature cultured fat are able to commercialize.Mission Barns has some competition in the cultured fat space. Spanish startup Cubiq Foods raised $5.5 million in 2020 to help speed up the commercialization of its products. It claims to be the first startup to make cell-based fats that are high in omega-3s, which could appeal to consumers’ growing interest in functional foods and wellness. Based in Belgium, Peace of Meat claims to have created a proprietary stem-cell-based technology that can create animal fats using bioreactors at an industrial scale. In 2020, Israeli startup Meat-Tech 3D announced the acquisition of a cultured animal fat company and plans to develop cell-based chicken.Elsewhere in the cultured foods space, startups are trying to replicate muscle cuts of meat, which has proven more challenging compared to ground versions, with the help of cultivated fat. Aleph Farms recently announced that it produced the world’s first slaughter-free ribeye steak using cell cultivation and 3D bioprinting. Known for its high levels of marbling, the ribeye is a fattier cut of meat, makinature made ferrous gluconateng the task of replicating one in a lab no small feat. Aleph Farms’ thick ribeye steak featured what appeared to be ribbons of fat.
Cultivated fat startup Mission Barns raises $24M to scale up
