No mention of the nutritional value. Which is my concern with Beyond Meat as well. It's great that it's not meat from factory farming POV, but it's not nutritious food either.
Beyond meat isn't lab grown animal cells, right? This is actual salmon.
Wildtype: Sushi-grade salmon grown from Pacific Salmon cells
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Re: Wildtype: Sushi-grade salmon grown from Pacific Salmon cells
#22Earlier quoted context omitted.
"The sample of salmon cells served up in Portland cost $200 per sushi roll (six pieces)." https://www.hakaimagazine.com/features/the-faux-fish-coming-...
That's pretty damn good for an 0.1 release with no economies of scale.
We’re having Salmon v0.1 for lunch. Welcome to the future!
Re: Wildtype: Sushi-grade salmon grown from Pacific Salmon cells
#23No mention of the nutritional value. Which is my concern with Beyond Meat as well. It's great that it's not meat from factory farming POV, but it's not nutritious food either.
Which is fine as far as I'm concerned. We live in a world of nutrition surplus not deficit
Re: Wildtype: Sushi-grade salmon grown from Pacific Salmon cells
#24The possibilities with this are so exciting, as someone who eats a vegetarian diet due to environmental and moral concerns with the meat industry. It appears on their website that this is real & ready to sell. I thought large-scale lab-grown meat was still 10-20 years in the future... Does anyone know the pricing? I didn’t see anything on their website, but I feel like it must be expensive. Also, did they pick salmon…
See the comments below - https://news.ycombinator.com/item?id=26905472
~$200 for a 6-piece sushi roll.
Re: Wildtype: Sushi-grade salmon grown from Pacific Salmon cells
#25No mention of the nutritional value. Which is my concern with Beyond Meat as well. It's great that it's not meat from factory farming POV, but it's not nutritious food either.
Beyond meat isn't lab grown animal cells, right? This is actual salmon.
Beyond Meat and Impossible Meat are imitation meat made with plants, aka "Meat Substitutes". This company is what's known as "Lab Grown Meat" where the end result is basically meat at the molecular level.
So theoretically this will have a very similar nutritional profile to farmed or caught salmon. At least thats one of the goals of the lab grown meat sector.
It fact, it might even have a better nutritional profile because it won't be exposed to ocean contaminants like mercury and plastic.
Re: Wildtype: Sushi-grade salmon grown from Pacific Salmon cells
#26I wonder if this scales up to having a larger piece of meat, to make steaks and such. Or is it only good when its "raw" and sliced up real thin.
Re: Wildtype: Sushi-grade salmon grown from Pacific Salmon cells
#27No mention of the nutritional value. Which is my concern with Beyond Meat as well. It's great that it's not meat from factory farming POV, but it's not nutritious food either.
Why would it have less nutritional value than a slab of muscle cells grown inside of a fish vs cells from that fish induced to grown in a tank?
Re: Wildtype: Sushi-grade salmon grown from Pacific Salmon cells
#28"sushi-grade" sounds like "fantastic" or any other not leverageable marketing promise. The cells I suppose must be stem cells, induced with some solution to grow into a homogenous mass of soft tissue. I'm very confused about this. Why just gimme the nutrient solution.
Sushi-grade isn't a thing! It's marketing. I also doubt this follows the FDA rules for flash freezing that sushi grade implies given the lack of risk for parasites.
Sushi-grade IS a thing with real fish. It means the meat has been inspected for parasites or frozen to kill them.
Re: Wildtype: Sushi-grade salmon grown from Pacific Salmon cells
#29No mention of the nutritional value. Which is my concern with Beyond Meat as well. It's great that it's not meat from factory farming POV, but it's not nutritious food either.
Impossible burger has better nutritional profile than real meat burger.
Re: Wildtype: Sushi-grade salmon grown from Pacific Salmon cells
#30"sushi-grade" sounds like "fantastic" or any other not leverageable marketing promise. The cells I suppose must be stem cells, induced with some solution to grow into a homogenous mass of soft tissue. I'm very confused about this. Why just gimme the nutrient solution.
Sushi-grade isn't a thing! It's marketing. I also doubt this follows the FDA rules for flash freezing that sushi grade implies given the lack of risk for parasites.
Why would lab grown tissue have parasites?