The old colleague always had a curious request for lunch. For health reasons he was a vegetarian, but he still had a ground beef flavor. So he asked the café’s chef’s vegetable burger who had been cooked next to the beef spikes. Fat that flowed over
People A barn of the operation We have to have our lunch discussion. They have developed animal -free, cultivated pork fat. The product just received approval from the US Department of Agriculture, the company told Techcrunch solely. The approval stamp allows you to start selling fat to consumers.
It is the first such product to enter the market and could open a set of fattened meat options.
“It really gives anyone of our ingredient partners, including the product to the market,” Cecilia Chang, Mission Barns, told Techcrunch.
Researchers have been trying to make culture meat for years. The world’s first laboratory -breed hamburger hit the mouth of a food critic in 2013Although it costs an estimated $ 330,000. Costs have fallen significantly ever since, but a burger made from laboratory breeding beef continues to pay several times in McDonald’s Classic classic. Part of the problem is that muscle cells require some growth, while most of the cells today grow in large liquid medium tanks.
But fat is not so picky, which makes it easier to grow at the expense that consumers can swallow. And when it comes to taste, it packs the stroke.
To increase fat, the Mission Barns first takes a small sample, such as a biopsy, living pig. Then it brings it to the bioreactor that contains a growth medium. Because the fat floats, the starter had to develop its own bioreactor to ensure that the cells are evenly divided into mediums. If they were wrinkled to the top, they will not get enough food to grow properly.
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The first products of Mission Barns are bacon, meat and sausage options made using pea protein with its cultivated pork fat. Startup also delivers fat to other companies to include in their own recipes. Chang said in the long run that selling to other food manufacturers is its main business.
Pea protein is a common ingredient among alternative meat, but Chang said the Mission Barns recipe is different. “Because fat gives you so much flavor, you actually take some of the most expensive ingredients of an alternative protein product, artificial aromas,” he said.
Chang also said that perhaps inaccurately cultivated pork fat on the shipping barns should allow healthier alternative meat. Recipes do not need so much salt to cover the taste of the pea protein, and the company can adjust what cells eat by, for example, adding omega-3 fats.
For future products, Mission Barns is a pork fat with a stronger taste. “You can get rid of by adding less fat and has a nutrition profile for salmon fat,” Chang said. “When we talk to partners, they are like” Oh hell, sign up for me. “
