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, professional food writer and long time eater. You can find my writing at places like Gastronomic SLC, Visit Salt Lake, The Salt Lake Tribune, Utah Stories, Utah Now Online and many others.
As well as writing extensively about restaurants for more than fifteen years, I’m endlessly curious about that product on the shelf. Is it any good I wonder? If you’re like me, wonder no more. Follow along on Instagram too!