In this episode of Protein Production Technology International, Bianca Lê, CEO of Mission Barns, shares how the company is redefining the future of cultivated meat by focusing on fat as the foundation of flavor, juiciness, and texture. She explains why pork fat, in particular, is critical for authentic eating experiences and how Mission Barns has developed cultivated fat systems that replicate the functionality of animal fat across applications like meatballs, bacon, and salami. The discussion covers the science of fat as a flavor carrier, integration with plant proteins for hybrid products, and the company’s proprietary bioreactor technology designed to mimic the animal’s body. Bianca highlights opportunities to precisely control fat composition from omega-3 enrichment to lowering cholesterol and Mission Barns’ dual strategy of launching branded products while licensing its technology globally. The conversation underscores fat’s pivotal role in driving consumer acceptance and scaling sustainable meat alternatives.