Mission Barns produces cultivated meat products, including bacon, meatballs, pepperoni, chorizo, and sausage, by growing meat in a lab without harming animals.

Mission Barns

Mission Barns | 5,720 followers on LinkedIn. Meat – without the animal. | Meat without the animal, for a more sustainable food system

We&#39;re hiring! Join us on the path to creating a more sensible food system for the world: https://www.missionbarns.com/careers

Search Consultant

Scott Laursen

Biomanufacturing | Food Science

Kat Huang

Head of Quality / Senior Director Of Quality

Richard Park Kwon, M.A., CQA

Senior Director of Manufacturing and Operations | Cultivated Meat | Cellular Agriculture

Leo Larrahondo, MBA

Today marks the beginning of a new dawn for Mission Barns. Meat, evolved. Check out our new website: missionbarns.com .

🚀🍕 It’s official—our office is currently obsessed with Detroit-style pizza 🍕🚀 Mission Barns’ pepperoni is a perfect match for this thick, crispy Detroit-style crust. Not a single crumb was left as soon as these photos were taken…! What should we top next? Tell us below 👇

📸 Last night, the future of food came together! Our Deputy CEO, Cecilia Chang , joined fellow alt protein leaders for a dinner hosted by Food System Innovations , an impact-driven philanthropic platform dedicated to accelerating the protein transition. The evening was centered around connecting with the visionary co-directors of the Bezos Earth Fund Center for Sustainable Protein at North Carolina State University , and it offered a fantastic opportunity to share our collective progress toward a more humane and sustainable food system. Events like these are powerful reminders of how collaboration and knowledge-sharing within the cultivated protein community are critical in scaling solutions to meet global food challenges. Thank you to FSI for bringing us together and for your tireless work advancing a more sustainable future! 🍔🍴🌍

🔥🍕 Straight out of the wood-fired oven—check out that kiss of char! 👌 Mission Barns’ pepperoni, made with rich cultivated pork fat, delivers all the flavor with a fraction of the footprint. This Neapolitan pizza is just the start of what’s possible when tradition meets food innovation. What should we top next? Tell us below!

One of the most exciting announcements of 2024 was the launch of the Bezos Center for Sustainable Protein at North Carolina State University , funded by the Bezos Earth Fund . This Center of Excellence is set to create a biomanufacturing hub for alternative proteins that are sustainable, healthy, accessible, and affordable—a mission that is especially urgent in today’s world. That’s why we were thrilled to welcome co-directors of the Center, Bill Aimutis and Rohan Shirwaiker , to Mission Barns for a tasting of our cultivated pork products. Seeing their reactions to the first bite in person reminds us why we’re doing what we do! We are grateful for the work they’ll do to push the alternative protein space forward over the next five years and beyond.

Meet the pig that’s changing the future of food. 💪 Dawn is our sweet donor pig, who has made it possible for us to make pork that’s better for the planet. 😍 While we’re crafting cultivated meat in San Francisco, Dawn is living her best life in Upstate New York at Sweet Farm - the first non-profit sanctuary in the world to address the devastating impact that factory farming has on climate change. https://www.sweetfarm.org/

This chart from a recently published report from The Good Food Institute says it all. The number 1 thing US consumers care about is ✨ taste ✨ So how do you make meat taste delicious, succulent, and juicy? The answer is simple: animal fat. At Mission Barns, we’re pioneering the creation of cultivated pork fat. Our innovative approach allows us to make the meatballs, sausages, salami, and bacon you know and love—without the pig. 🐷 https://lnkd.in/gBkVKJpD *Results taken from a nationally representative poll of U.S. adults in August 2023.

We were honored to host Professor David Block and Kara E. Leong 's first-ever cultivated meat tasting! 🥓 As leaders in the academic research community for cultivated meat at University of California, Davis and the Integrative Center for Alternative Meat & Protein (iCAMP) , David and Kara have been instrumental in advancing the field - so you can imagine how excited we were to give them a tour of our facility and share some of our favorite cultivated pork products. A special moment during the visit—our Bioprocess Engineer, Grace K. , had the chance to reconnect with David (her research professor during undergrad) over a few slices of our Italian salami! 🐷

Why Cultivated Pork? 🧐 As the alternative protein industry continues to innovate and expand, many companies have centered their efforts on perfecting beef and chicken. However, few companies are working on providing alternatives to conventional pork, despite its substantial potential for impact. 🥓 In this article, we explain why Mission Barns has started with cultivating pork fat over other species, and why that matters. 🔍 #CultivatedMeat #FutureOfFood #PorkInnovation #FoodSecurity #AgTech

Meet the Mission Barns team at the 7th Cultured Meat Symposium next Friday, September 13, at 11:00am PT! Our Head of Special Projects and External Affairs, Bianca Le, will be leading a panel discussion focused on growth opportunities and challenges in the cultivated meat industry. She will be joined by: - Amy Chen, Upside Foods - Brittany Sambol, Wildtype - Craig Forrest, Better Foods For more information and ticket registration, visit www.cms2024.com

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Mission Barns