If you’re a long time reader of the site you’ll know we write a lot about plant based products, but cell-based? Wow, we’ve never come across this one before. The following press release from wildtype, really grabbed our attention.
While not yet a product on grocery stores shelves this is surely one to watch for the future. Wildtype are apparently a “cellular agriculture startup” and their latest product is aimed at restaurants, a sushi grade salmon product that is “made with genuine coho salmon cells, grown in a brewery-like system.”
Consider our minds blown at this point quite frankly. With seafood stocks in decline around the world, this has to be a huge leap forward in both ensuring food sustainability and ecology.
In the press release Aryé Elfenbein, MD, Ph.D., Wildtype’s Chief Scientist. “Although farmed salmon now comprises two-thirds of the salmon we consume, wild fish stocks are still declining. We believe the 21st century will require new seafood options that are better for us and the planet. “
Image credit, Wildtype.
Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC – Utah’s biggest and oldest online food magazine; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.
I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years. I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand. I started Shop Smart to catalogue my adventures in the grocery store and kitchen. Follow along on Instagram too!