Latest news with #veggieburger
Yahoo
6 days ago
- Science
- Yahoo
Mission Barns is betting that animal-free pork fat will make artificial meat delicious
An old colleague always had a curious request at lunchtime. For health reasons, he was vegetarian, but he still missed the taste of ground beef. So he'd ask the chef in the cafeteria for a veggie burger that was cooked next to the beef patties. The grease that seeped over made the plant substitute taste that much better. The folks at Mission Barns must have overheard our lunchtime conversation. They have developed animal-free, cultured pork fat. The product just received approval from the U.S. Department of Agriculture, the company exclusively told TechCrunch. The stamp of approval allows the startup to sell the fat to consumers. It's the first such product to reach the market, and it could unlock a host of fattened-up meat alternatives. 'It really enables anyone, any of our partners who are using our ingredient, to also launch a product into market,' Cecilia Chang, chief business officer at Mission Barns, told TechCrunch. Scientists have been trying to culture meat for years. The world's first lab-grown burger hit food critic's mouths in 2013, though it cost an estimated $330,000. The costs have come down significantly since then, but a burger made from lab-grown beef still costs several times that of a McDonald's classic. Part of the problem is that muscle cells require something to grow on, whereas most cells cultured today grow in large vats of liquid media. But fat isn't as picky, making it easier to grow at a cost that consumers can swallow. And when it comes to flavor, it packs a punch. To grow the fat, Mission Barns first takes a small sample, like a biopsy, from a living pig. It then introduces it into a bioreactor containing a growth media. Because fat floats, the startup had to develop its own bioreactor to ensure the cells were evenly distributed throughout the media. If they clumped at the top, they wouldn't get access to enough food to grow properly. Mission Barns' first products are bacon, meatball, and sausage alternatives made using pea protein paired with its cultured pork fat. The startup is also supplying other companies with its fat to incorporate into their own recipes. In the long run, Chang said, selling to other food manufacturers will be its main business. Pea protein is a common ingredient among alternative meats, but Chang said that Mission Barns' recipe differs. 'Because the fat gives you so much flavor, you're actually taking out some of the most expensive ingredients in an alternative protein product, the artificial flavorings,' she said. Chang also said that, perhaps incongruously, Mission Barns' cultured pork fat should allow for healthier alternative meats. Recipes won't need as much salt to mask the pea protein taste, and the company can tweak what the cells eat, boosting omega-3 fats, for example. For future products, Mission Barns is mulling pork fat with a more intense flavor. 'You can get away with adding less of the fat, and that has the nutritional profile of a salmon fat,' Chang said. 'When we talk to partners, they're like, 'Oh hell yeah, sign me up.'' Error in retrieving data Sign in to access your portfolio Error in retrieving data Error in retrieving data Error in retrieving data Error in retrieving data
TechCrunch
6 days ago
- Business
- TechCrunch
Mission Barns is betting that animal-free pork fat will make artificial meat delicious
An old colleague always had a curious request at lunchtime. For health reasons, he was vegetarian, but he still missed the taste of ground beef. So he'd ask the chef in the cafeteria for a veggie burger that was cooked next to the beef patties. The grease that seeped over made the plant substitute taste that much better. The folks at Mission Barns must have overheard our lunchtime conversation. They have developed animal-free, cultured pork fat. The product just received approval from the U.S. Department of Agriculture, the company exclusively told TechCrunch. The stamp of approval allows the startup to sell the fat to consumers. It's the first such product to reach the market, and it could unlock a host of fattened-up meat alternatives. 'It really enables anyone, any of our partners who are using our ingredient, to also launch a product into market,' Cecilia Chang, chief business officer at Mission Barns, told TechCrunch. Scientists have been trying to culture meat for years. The world's first lab-grown burger hit food critic's mouths in 2013, though it cost an estimated $330,000. The costs have come down significantly since then, but a burger made from lab-grown beef still costs several times that of a McDonald's classic. Part of the problem is that muscle cells require something to grow on, whereas most cells cultured today grow in large vats of liquid media. But fat isn't as picky, making it easier to grow at a cost that consumers can swallow. And when it comes to flavor, it packs a punch. To grow the fat, Mission Barns first takes a small sample, like a biopsy, from a living pig. It then introduces it into a bioreactor containing a growth media. Because fat floats, the startup had to develop its own bioreactor to ensure the cells were evenly distributed throughout the media. If they clumped at the top, they wouldn't get access to enough food to grow properly. Techcrunch event Tech and VC heavyweights join the Disrupt 2025 agenda Netflix, ElevenLabs, Wayve, Sequoia Capital — just a few of the heavy hitters joining the Disrupt 2025 agenda. They're here to deliver the insights that fuel startup growth and sharpen your edge. Don't miss the 20th anniversary of TechCrunch Disrupt, and a chance to learn from the top voices in tech — grab your ticket now and save up to $675 before prices rise. Tech and VC heavyweights join the Disrupt 2025 agenda Netflix, ElevenLabs, Wayve, Sequoia Capital — just a few of the heavy hitters joining the Disrupt 2025 agenda. They're here to deliver the insights that fuel startup growth and sharpen your edge. Don't miss the 20th anniversary of TechCrunch Disrupt, and a chance to learn from the top voices in tech — grab your ticket now and save up to $675 before prices rise. San Francisco | REGISTER NOW Mission Barns' first products are bacon, meatball, and sausage alternatives made using pea protein paired with its cultured pork fat. The startup is also supplying other companies with its fat to incorporate into their own recipes. In the long run, Chang said, selling to other food manufacturers will be its main business. Pea protein is a common ingredient among alternative meats, but Chang said that Mission Barns' recipe differs. 'Because the fat gives you so much flavor, you're actually taking out some of the most expensive ingredients in an alternative protein product, the artificial flavorings,' she said. Chang also said that, perhaps incongruously, Mission Barns' cultured pork fat should allow for healthier alternative meats. Recipes won't need as much salt to mask the pea protein taste, and the company can tweak what the cells eat, boosting omega-3 fats, for example. For future products, Mission Barns is mulling pork fat with a more intense flavor. 'You can get away with adding less of the fat, and that has the nutritional profile of a salmon fat,' Chang said. 'When we talk to partners, they're like, 'Oh hell yeah, sign me up.''
Entrepreneur
10-07-2025
- Business
- Entrepreneur
'Obvious' Side Hustle: From $300k Monthly to $20M+ in 2025
When Jason Rosenbaum and Hailey Swartz couldn't find the product they wanted to see on grocery store shelves, they took matters into their own hands. This Side Hustle Spotlight Q&A features Jason Rosenbaum and Hailey Swartz, co-founders, with Alex Swartz, of veggie burger brand Actual Veggies. Responses have been edited for length and clarity. Image Credit: Courtesy of Actual Veggies. Hailey Swartz and Jason Rosenbaum. Want to read more stories like this? Subscribe to Money Makers, our free newsletter packed with creative side hustle ideas and successful strategies. Sign up here. What was your day job or primary occupation when you started your side hustle? Rosenbaum: I was working at a mattress company by day and flipping veggie burgers by night. I'd wake up at 5 a.m. to focus on Actual Veggies before clocking in, squeeze in calls during lunch breaks and stay up late tasting recipes and building our pitch deck. Nights and weekends were all about laying the foundation — testing concepts, researching packaging and learning everything I could about a brand-new industry. As things started getting more real, it naturally evolved into a side hustle, and then eventually, my full-time job. Related: Tired of 'Culturally Obtuse' Products, This 27-Year-Old Took His Side Hustle From $1,000 a Month to 7-Figure Revenue: 'Pick the Right Opportunity to Pursue' Swartz: I was working in product strategy for Alibaba. I was one of the initial employees who helped start the North American arm for Alibaba B2B. Our job was to work with our counterparts in China to build products and services to make it easier for companies to source from suppliers in China and also enable North American suppliers to sell on Every day, I was talking to entrepreneurs and SMBs to understand their unique problems and help them grow and create efficiencies within their business. I was inspired by the fun that these entrepreneurs had and had the itch to start my own company. When did you start your side hustle, and where did you find the inspiration for it? Rosenbaum: The idea for Actual Veggies started brewing in early 2020. I had stopped eating meat and was searching for a clean, restaurant-quality veggie burger that actually tasted like vegetables, not some ultra-processed meat alternative. One night, I literally woke up from a dream with the name "Actual Veggies" in my head. I immediately searched for the domain on GoDaddy, and it was available. I bought it on the spot and ran with the name. A few weeks later, I teamed up with Hailey; we were connected through some college friends — she went to the University of Michigan, and I grew up in Michigan. In March, we learned about Big Idea Ventures at a healthy food expo and applied to join its next cohort. We got accepted into an accelerator later that year and raised our first round of funding — even though we were still just a concept (our first product samples arrived at our investors looking like soup). But they believed in us and our vision. We officially launched via QVC in early 2021, and by July, we were on shelves at Sprouts nationwide. Swartz: In February 2020, Jason shared the idea for Actual Veggies and asked me if I would like to be part of it. While I eat meat, I love a good veggie burger and have a visceral reaction to products that are trying to taste like meat. The idea of making a delicious veggie-forward burger with whole, real ingredients to sell to grocery stores sounded way too obvious to me. How could this not exist already? Quickly, I realized it didn't, and it was an enthusiastic yes from me. There was only one condition: My brother Alex would also join us as a co-founder. Jason agreed, and the three of us quickly got things going. Related: 'You Can Go Viral Overnight': This College Student and His Brother Spent $5,000 to Start a Side Hustle — Now Their Brand's Making Over $175 Million What were some of the first steps you took to get your side hustle off the ground? How much money did it take to launch? Rosenbaum: One of the first things we did was start talking to chefs — we had the vision but needed help turning it into an actual product. Eventually, we partnered with a chef who believed in what we were building and agreed to take equity instead of cash. At the same time, we were reaching out to manufacturers and quickly realized it wasn't going to be as simple as making a few patties in a kitchen and scaling up. The process was complex, expensive and filled with unknowns — but we didn't lose our drive. Hailey and her brother Alex had agreed to match me and invest up to $10,000 each to get this off the ground. Before we even spent that, we were accepted into the Big Idea Ventures accelerator, which gave us $125,000 in cash and a ton of resources. That gave us just what we needed to launch — but more importantly, it gave us validation, structure and serious motivation. Swartz: I've heard the question: How much of your success is due to luck versus working hard? I do think we've had both. However, a very key moment of luck that helped us get the company off the ground was going to a healthy foods expo in New York City on March 7, 2020 — two days before the world shut down. While one of us, of course, left the trade show with Covid (part of my luck was that it was not me), we also met a company exhibiting at the show that was part of Big Idea Ventures (a plant-based accelerator) and suggested we apply for the next cohort. We applied to that accelerator and eventually got in. The money and resources were definitely key in getting Actual Veggies off the ground, but for me, the external validation of our concept gave me the extra force of confidence I needed to fully lean in. Image Credit: Courtesy of Actual Veggies If you could go back in your business journey and change one process or approach, what would it be, and how do you wish you'd done it differently? Rosenbaum: There's something beautiful about being a founder in a completely new industry, because when you don't know what to expect, you're not afraid to figure it out as you go. You're scrappy, you experiment, and you don't overthink it. That mindset helped us get Actual Veggies off the ground. That said, when I do this again, I'd take calculated shortcuts. Some of that comes down to skills — I've personally hand-packed burgers, sealed them in trays and shipped thousands of UPS boxes with ice packs across the country. But more importantly, it comes down to connections and knowledge. Now I know who to call, where to manufacture, how to avoid common pitfalls and when retail category reviews happen — which is critical in this space. I'd also know which partners to launch with and how to time it all for maximum impact. Swartz: I would be really careful about who you bring onto your team. Once we showed just a bit of traction, so many people reached out to get involved and share how they could help. I'd be more cautious with hiring and structuring agreements with consultants, advisors and employees — especially around equity and out-clauses. Don't just use boilerplate contracts. Work with a lawyer to understand the long-term implications. And if something's not working, don't be afraid to walk away. Set expectations early and keep checking in to make sure they're being met. Related: Her Postpartum-Inspired Side Hustle Hit $30,000 Revenue in 2 Months — Now It's Making About $500,000 a Year: 'I Truly Love Everything About It' When it comes to this specific business, what is something you've found particularly challenging and/or surprising that people who get into this type of work should be prepared for, but likely aren't? Rosenbaum: Launching a food brand is way more complicated than coming up with a kitchen recipe or big idea and landing on shelves at a major retailer. That's the dream, but the reality is, the number of steps in between is honestly terrifying. You've got R&D, shelf-life testing, co-manufacturer sourcing, packaging, certifications, logistics, distributors, retail timelines, margin math, fundraising — and that's just the start. If most people knew how complex it really is, they'd probably run the other way. Swartz: A few things: First, taste is everything — and price is a close second. No matter how clean or innovative your product is, if it doesn't taste great and isn't priced correctly, it won't sell. Second, the more popular the category, the harder it is to break in and stay on shelves. And third, do not try to completely reinvent the wheel. There usually is a reason things are the way they are; slight innovation is better than doing everything completely differently. Can you recall a specific instance when something went very wrong? How did you fix it? Rosenbaum: We were gearing up to complete our first big order when, right before packing, our tray sealing machine completely broke down. Total disaster. Instead of throwing in the towel, we got scrappy. We tracked down a list of every facility within a few states that had purchased the same machine and started cold-calling them one by one. Miraculously, one said yes. So we loaded up a truck with all our burgers and materials, drove everything over and got the job done just in time. It definitely wasn't cheap, and it was nowhere near the original plan, but we couldn't afford to fail on our first major order. And we didn't. How long did it take you to see consistent monthly revenue? How much did the side hustle earn? Rosenbaum: After launching with both Hungryroot and Sprouts in mid-2021, we hit three straight months of $300,000 in revenue, which felt huge at the time. But after that initial spike, things got inconsistent. We still closed out 2021 with nearly $2 million in sales, but it wasn't until Q2 of 2022 that we really found our rhythm. That's when we broke into multiple retailers and started seeing steady monthly reorders. Related: After a 12-Year-Old's Side Hustle Made Over $4,000 in 1 Day, He and His Dad Grew the Business to Nearly $50,000 a Month: 'It Takes Commitment' What does growth and revenue look like now? Rosenbaum: We've continued to double year over year and are currently on pace to hit over $20 million in revenue in 2025. It's been steady, strong growth — and we're just getting started. We are currently available in every state with over 7,500 total retail and restaurant doors, including Whole Foods, Sprouts, Albertsons and Kroger, and available regionally at Costco. We serve most online retailers, including Hungryroot, Purple Carrot and even Butcherbox. Based on industry data, our Black Bean Burger is the No. 1 selling veggie burger. We are fortunate enough to have raised over $12 million from seven VC funds and over 50 angel investors. Fun fact is that we raised all $12 million via Zoom, with no in-person pitches. Swartz: Our first major order was from QVC. Another thing I never in a million years envisioned is that I would have a chance to be on live television promoting veggie burgers. This actually was a great opportunity to get the word out about our brand and also make sure people liked our product. What do you enjoy most about running this business? Rosenbaum: I love that we turned a personal mission into a real brand — one that actually resonates with people. Also, I get to work with my wife, Cassi (who was our first employee), our baby in the next room and a team of smart, passionate people who truly care about what we're building. Hailey and her brother Alex have become like family, and the rest of the team is just as special. Building something real with people I genuinely enjoy working with is the most rewarding part. And on top of that — I love food. Getting to taste test, experiment and stay on top of the latest and greatest trends is a dream. Swartz: I love that no two days are the same. I've grown so much personally — from becoming more confident in my decisions to speaking in front of crowds and mentoring others. But most of all, I value the relationships. Entrepreneurship can be lonely, but it's easy to connect with people who understand it. Working with my brother is incredibly meaningful, and the bond I've built with Jason, Cassi and our team feels like family. Related: This Nashville Mom Started a Flexible Side Hustle on Facebook — Then Grew It From $1,000 to $275,000 a Month: 'Like a Scavenger Hunt' What is your best piece of specific, actionable business advice? Rosenbaum: I've said this before, and I'll add to it — when launching a business in the CPG food space, you need to be patient… but not too patient. To put some real numbers behind it: From idea to launch, it should take you somewhere between eight and 14 months. (Actual Veggies started as an idea in January 2020, and we launched — albeit in a small way — with Pop Up Grocer in October 2020). If you're moving faster than eight months, you might be skipping critical steps or launching with the wrong partner — unless you've done this before and already have strong industry relationships in place. On the other hand, if it's taking longer than 14 months and you're still not close to launching, that's a red flag. At that point, it's important to pause and reassess. That kind of delay often signals misalignment on strategy, product development hurdles or resource inefficiencies. It's a delicate balance between moving fast and building right — but hitting that window is key to maintaining momentum and not burning through your capital too early. Swartz: Don't be married to your original idea. Identify the retailers that are essential for your success and talk to them before you launch. If a buyer tells you your concept won't sell, listen. Be ready to pivot. Your product has to work not just in your head, but on their shelves. Join top CEOs, founders and operators at the Level Up conference to unlock strategies for scaling your business, boosting revenue and building sustainable success.
The Guardian
08-07-2025
- Lifestyle
- The Guardian
How to make the best veggie burgers
My veggie burgers are so often underwhelming, or they simply fall apart. Where am I going wrong?Beth, Newark'Veggie burgers are often lacking in everything that's good about food,' says Melissa Hemsley, author of Real Healthy, and for her, that means texture, flavour and satisfaction. 'They also tend not to have those key flavour highs – the fat, the salt – that you're after from a homemade version.' For Lukas Volger, author of Veggie Burgers Every Which Way, texture is by far the complaint he hears most often: 'The patty is too moist, and glops out of the other side of the bun when you bite into it.' Veggie burgers often behave like this, Volger says, because vegetables contain water, so you'll either need to cook the veg in advance or add something to the mix to soak it up, whether that's breadcrumbs or grains. And remember, size isn't everything: 'I used to love the look of a thick, substantial burger,' Volger says, 'but I've come to realise that they function much better on a bun when they're thin and seared until crisp on each side in a hot pan, smash burger-style.' (Alternatively, bake in a moderate oven to 'help them dry out a little' before grilling.) This will also help if you've ever fallen victim to burgers falling through those barbecue grates. Volger's burger vision often starts by giving a vegetable 'a point of view', which is to say a flavour pairing: carrot with almond, say, sweet potato with sesame, or kale with ginger. He builds from there with spices, fresh herbs, a flavour bomb (think miso or harissa) or nut butter, plus 'something to provide body'. For Hemsley, that might mean chickpea flour ('it's cheap and naturally gluten-free), an egg ('that's always good'), or beans or lentils, although the latter will need 'bags of flavour' to keep the burgers from being boring. 'That's why Bold Beans are so good,' Hemsley adds, 'because their beans have a lovely, salty brine.' On to the specifics, and Hemsley always flips out over a black bean and feta number: 'It's one of my favourite burgers ever, and I'd happily eat it instead of a meat one any day of the week.' Her patty also has onions and grated garlic in there, plus dried oregano or thyme, sun-dried tomatoes ('for juiciness, flavour and salt'), and jalapeños ('for the brininess and hit of chilli'). 'I usually add an egg, too, to up the protein. I hate to be that person who talks about protein, but I do think it helps keep you sated.' As a bonus, these burgers freeze well, too, and Hemsley often turns the base mix into meatballs to eat with tomato sauce and couscous or rice. Volger, meanwhile, is 'very into' a grated halloumi burger, for which the cheese is stirred into softened onions with garlic and harissa, then combined with beaten egg, panko breadcrumbs, minced herbs (parsley, coriander, mint, dill) and cornflour. 'My next plan is to make a red lentil and sweet potato Thai red curry burger,' Hemsley says, 'so hold the front page.' She's planning on serving thatwith a coriander, mint and coconut chutney, which is a good lesson never, ever to forget the importance of your burger accoutrements. As Volger puts it: 'A slice of cheese and a mess of burger condiments can salvage most veggie burgers.' Got a culinary dilemma? Email feast@
The Guardian
08-07-2025
- Lifestyle
- The Guardian
How to make the best veggie burgers
My veggie burgers are so often underwhelming, or they simply fall apart. Where am I going wrong?Beth, Newark'Veggie burgers are often lacking in everything that's good about food,' says Melissa Hemsley, author of Real Healthy, and for her, that means texture, flavour and satisfaction. 'They also tend not to have those key flavour highs – the fat, the salt – that you're after from a homemade version.' For Lukas Volger, author of Veggie Burgers Every Which Way, texture is by far the complaint he hears most often: 'The patty is too moist, and glops out of the other side of the bun when you bite into it.' Veggie burgers often behave like this, Volger says, because vegetables contain water, so you'll either need to cook the veg in advance or add something to the mix to soak it up, whether that's breadcrumbs or grains. And remember, size isn't everything: 'I used to love the look of a thick, substantial burger,' Volger says, 'but I've come to realise that they function much better on a bun when they're thin and seared until crisp on each side in a hot pan, smash burger-style.' (Alternatively, bake in a moderate oven to 'help them dry out a little' before grilling.) This will also help if you've ever fallen victim to burgers falling through those barbecue grates. Volger's burger vision often starts by giving a vegetable 'a point of view', which is to say a flavour pairing: carrot with almond, say, sweet potato with sesame, or kale with ginger. He builds from there with spices, fresh herbs, a flavour bomb (think miso or harissa) or nut butter, plus 'something to provide body'. For Hemsley, that might mean chickpea flour ('it's cheap and naturally gluten-free), an egg ('that's always good'), or beans or lentils, although the latter will need 'bags of flavour' to keep the burgers from being boring. 'That's why Bold Beans are so good,' Hemsley adds, 'because their beans have a lovely, salty brine.' On to the specifics, and Hemsley always flips out over a black bean and feta number: 'It's one of my favourite burgers ever, and I'd happily eat it instead of a meat one any day of the week.' Her patty also has onions and grated garlic in there, plus dried oregano or thyme, sun-dried tomatoes ('for juiciness, flavour and salt'), and jalapeños ('for the brininess and hit of chilli'). 'I usually add an egg, too, to up the protein. I hate to be that person who talks about protein, but I do think it helps keep you sated.' As a bonus, these burgers freeze well, too, and Hemsley often turns the base mix into meatballs to eat with tomato sauce and couscous or rice. Volger, meanwhile, is 'very into' a grated halloumi burger, for which the cheese is stirred into softened onions with garlic and harissa, then combined with beaten egg, panko breadcrumbs, minced herbs (parsley, coriander, mint, dill) and cornflour. 'My next plan is to make a red lentil and sweet potato Thai red curry burger,' Hemsley says, 'so hold the front page.' She's planning on serving thatwith a coriander, mint and coconut chutney, which is a good lesson never, ever to forget the importance of your burger accoutrements. As Volger puts it: 'A slice of cheese and a mess of burger condiments can salvage most veggie burgers.' Got a culinary dilemma? Email feast@
