Mission Barns recently held its first sale of cultivated pork during a pop-up dinner series at Fiorella, an Italian restaurant in San Francisco. The event showcased Mission Fat, a cultivated fat ingredient used in dishes like Italian meatballs and bacon. This public debut, according to CEO Cecilia Chang, provides valuable consumer feedback and demonstrates the company’s readiness for business-to-business (B2B) partnerships. Chef Brandon Gillis praised the cultivated fat for its flavor and sustainability, stating that it offered the same rich taste as traditional pork with a much smaller environmental footprint.
Source: Mission Barns hosts first cultivated pork dinner in San Francisco | New Tech Foods