Overview

• The FDA concluded that Wildtype’s cultivated salmon cell material is as safe as conventionally produced seafood following a pre-market safety consultation.
• Wildtype started with a coho salmon stem cell in 2018 and has since optimized bioreactor conditions and nutrient feeds to grow muscle and fat tissues.
• Kann, an award-winning restaurant in Portland, Oregon, is currently serving the lab-grown salmon and Wildtype plans to add four more venues soon.
• The process avoids repeated fish slaughter and aims to reduce pressures on wild stocks and ocean ecosystems.
• Consumer acceptance is divided with polls showing reluctance to try cultivated meat and several states proposing bans on lab-grown products.