University of Iowa Spin-Off Aims to Revolutionize Pork with New Brussel Snouts (Sprouts) -Lookalike

Source: University of Iowa Animal Husbandry Department

Iowa City, IA – In an innovative attempt to bridge the gap between traditional Midwestern tastes and coastal culinary preferences, a spin-off company from the University of Iowa’s Animal Husbandry program is developing a pork-based food product that looks and tastes like a brussel sprout. This ambitious project is part of a broader initiative to position pork as a versatile food option that can appeal to more health-conscious and adventurous eaters across the country.

A New Approach to Pork

“It’s hard to get someone in Iowa to eat a brussel sprout,” said Dr. Mark Fields, head of the project. “But tell them it’s made out of pork, and they’ll gobble them up like popcorn.” The team behind the product understands that many Midwestern consumers are suspicious of foods that don’t have hooves, and they are working to create a line of pork-based products that can appeal to both traditional and modern tastes.

The pork-based “brussel sprouts” are designed to mimic the visual and textural qualities of the vegetable, while delivering the rich, savory flavor of pork. Early taste tests have shown promising results, with participants praising the product’s balance of familiar meat flavors and novel presentation.

From Field to Table: An Iowa Innovation

The project began as a way to explore new uses for pork in non-traditional formats, with a focus on elevating the versatility of the protein. While the product is aimed at making pork more attractive to coastal consumers—who often prefer plant-based or vegetable-centric dishes—the team believes it will also find a strong following in the heartland, where a “porky” brussel sprout could be a game-changer for families and restaurants alike.

Expanding the Portfolio: Pork-Based Swiss Chard and Kale

If successful, the company has plans to expand their lineup to include other pork-based vegetable lookalikes, such as swiss chard and kale. “We want to create a line of products that blend the best of both worlds—meat for the hearty eaters, and a vegetable-inspired appearance for those looking for something different,” said Fields.

The company’s unique approach could open the door to a new category of “meat-based vegetables,” making it easier for traditional pork producers to reach new markets. With the added benefit of aligning with the growing trend of novelty foods and unique culinary experiences, the Iowa team is poised to make a splash in both the meat and vegetable markets.

The Road Ahead

While there are still hurdles to clear—such as perfecting the texture and scaling production—the team is confident in their product’s potential. “Pork is such a flexible protein,” Fields explained. “It’s all about changing perceptions. We’re taking something people already love and giving it a twist they didn’t expect.”

As the University of Iowa spin-off continues its research and development, all eyes will be on how this pork-based brussel sprout could redefine the way consumers see and taste their vegetables—one porky bite at a time.