What I talk about when I talk about which cultivated fish startup got the green light from the FDA, what major grocery distributor was hacked and the new butter made in a beaker.
Anything "cultivated" is grown in a lab (in the beginning) using cells from a real salmon (of any type but high quality we can imagine). The cells are grown, duplicating in lab conditions to create enough cells to make a salmon filet. The cells are applied onto scaffolding -- like our bones holding up our muscle, tendons and skin -- and eventually a final product is created. Cultivated salmon does not have skin or bones, just muscle and fat cells. It's quite different from the real thing--but also in some ways the same. I wrote a book, Technically Food, and there's a chapter on this topic. Hope this helps.
Have you been to Bageltopia in Berkeley yet? I finally went there and tried their vegan lox, which is made from carrots and is pretty good. Mind you, I haven't eaten actual lox in many years, so my taste-memory isn't fresh. But I wonder how the taste of that lox might compare with the taste of Wild Type's salmon, especially if their salmon is less than 12.8% salmon cells . . . ? Naturally, lox isn't meant to replace fillets of salmon.
Also, re. butter from Savor. I guess the tech is intended to formulate butter as an ingredient, more so than as straight butter to serve on something. I think Miyoko's plant-based butter does a really great job. I recommend it to everyone.
Agree. Miyoko's butter is great! And I've had the carrot lox too. It's also delicious but definitely more of a carrot crudo versus a salmon experience. Both are good! And carrots you don't really have to worry about where they came from--sea or science. LOL.
This is a fascinating subject. I've never heard of cultivated meats/proteins. What's the difference between cultivated salmon and farmed salmon?
Anything "cultivated" is grown in a lab (in the beginning) using cells from a real salmon (of any type but high quality we can imagine). The cells are grown, duplicating in lab conditions to create enough cells to make a salmon filet. The cells are applied onto scaffolding -- like our bones holding up our muscle, tendons and skin -- and eventually a final product is created. Cultivated salmon does not have skin or bones, just muscle and fat cells. It's quite different from the real thing--but also in some ways the same. I wrote a book, Technically Food, and there's a chapter on this topic. Hope this helps.
Thank you for explaining it!
Have you been to Bageltopia in Berkeley yet? I finally went there and tried their vegan lox, which is made from carrots and is pretty good. Mind you, I haven't eaten actual lox in many years, so my taste-memory isn't fresh. But I wonder how the taste of that lox might compare with the taste of Wild Type's salmon, especially if their salmon is less than 12.8% salmon cells . . . ? Naturally, lox isn't meant to replace fillets of salmon.
Also, re. butter from Savor. I guess the tech is intended to formulate butter as an ingredient, more so than as straight butter to serve on something. I think Miyoko's plant-based butter does a really great job. I recommend it to everyone.
Agree. Miyoko's butter is great! And I've had the carrot lox too. It's also delicious but definitely more of a carrot crudo versus a salmon experience. Both are good! And carrots you don't really have to worry about where they came from--sea or science. LOL.