Mission Barns develops cultivated animal fat by growing pork, poultry, or beef cells in a plant-based feedstock inside a cultivator to create real, pure animal fat. The process is designed to deliver the mouthfeel and flavor of meat while using a fraction of the carbon, water, and land of conventional animal agriculture. Its first commercial application is in plant-based meat, and the company has developed products and formulations for categories including bacon, breakfast patties, burgers, nuggets, dumplings, hot dogs, poultry sausages, and meatballs. Mission Barns has worked both independently and through collaborations with leading meat companies and plant protein partners. The company announced a $24M Series A to scale and commercialize its Mission Fat technology and to build a pilot manufacturing plant in the Bay Area. Its team includes senior biotechnology experts from Genentech and Sigma-Aldrich, culinary leaders from Michelin-starred The French Laundry and Thomas Keller Restaurant Group, and veterans from cellular agriculture companies including JUST and Memphis Meats.

Total raised

$24M

Funding rounds

1

Latest round

Series A

Latest activity

Apr 2021