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Wildtype: Sushi-grade salmon grown from Pacific Salmon cells

wildtypefoods.com

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Re: Wildtype: Sushi-grade salmon grown from Pacific Salmon cells

#51

Post by philote »

ch4s3 wrote: post #27
toddh wrote: post #17

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.

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?

I would guess nutritional value depends on what nutrients are fed to the fish (or the cells). The big benefit IMO is it shouldn't contain any mercury or other heavy metals that are present in some fish.

Re: Wildtype: Sushi-grade salmon grown from Pacific Salmon cells

#52

Post by jfengel »

DeepYogurt wrote: post #23
toddh wrote: post #17

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.

Which is fine as far as I'm concerned. We live in a world of nutrition surplus not deficit

We have a calorie surplus, certainly. The nutrition content is more complex.

It's true that for most people, the main malnutrition is a surplus of calories. If they're deficient in something, it's likely to be dietary fiber, and perhaps vitamin D. Salmon has none of the former, but it would be interesting to know how this stacks up in the latter.

Re: Wildtype: Sushi-grade salmon grown from Pacific Salmon cells

#53

Post by dukeofdoom »

Is it worse to kill something for food, or deny it from ever living? I think personally I think I would prefer to have lived and be killed than not lived at all. I also kind of believe that things have an essence, a soul of sorts. So eating any part of an animal is still repulsive on some level.

Re: Wildtype: Sushi-grade salmon grown from Pacific Salmon cells

#54

Post by tyingq »

vessenes wrote: post #13

Boy I really wish I knew more about the science here. I can't tell if it's yucky, so they don't discuss it, or if it's vapor, so they don't discuss it. That said, their photo looks like something I would at least taste! Matrix-grown meat seems to me like something that will have its place in the world, especially if the net environmental impact is favorable. So, Wild Type: more details, yo.

It's a year old, and probably not exactly what you're asking for, but a NYT article on the product: https://archive.is/2vdTu

They seem to be heavily implying stem cells:

“The cells know what to do,” Mr. Elfenbein said. “They become muscle fibers. They become fat tissue. They create the connective tissue that we know as meat.”

Re: Wildtype: Sushi-grade salmon grown from Pacific Salmon cells

#55

Post by jtolmar »

Wonderful! I hope they publish the yucky details, it could be really interesting.

Also, I know this will be an industrial process for a long time, but I'm having fun imagining a day where a hobbyist can grow meat cultures at home. Like an advanced version of maintaining a sourdough starter.

Re: Wildtype: Sushi-grade salmon grown from Pacific Salmon cells

#56

Post by shuntress »

CameronNemo wrote: post #33
ch4s3 wrote: post #27

Earlier quoted context omitted.

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?

I imagine wild grown flesh is going to have tons of micro nutrients available (although also pollutants). That type of nutrition is hard to emulate in a lab setting.

>That type of nutrition is hard to emulate in a lab setting

I would assume it is easier to control that type of nutrition in a lab setting.

Unless you are implying that full grown salmon (and other meats) contain some nutrients which are crucial to human survival, not inherent in the salmons biology, and currently undiscovered.

Re: Wildtype: Sushi-grade salmon grown from Pacific Salmon cells

#57

Post by jtolmar »

dukeofdoom wrote: post #53

Is it worse to kill something for food, or deny it from ever living? I think personally I think I would prefer to have lived and be killed than not lived at all. I also kind of believe that things have an essence, a soul of sorts. So eating any part of an animal is still repulsive on some level.

Widespread adoption of this technology would likely lead to more total salmon lives, as wild populations recover.

Re: Wildtype: Sushi-grade salmon grown from Pacific Salmon cells

#58

Post by danhak »

lm28469 wrote: post #47
tptacek wrote: post #32

Earlier quoted context omitted.

What's your concern about the nutritional content of Beyond Meat? Its macros are comparable to that of the product it replaces.

They're still highly processed products. We got used to vegetarian = healthy because for a while it meant grain, veggies and fruits. But today half of the vegetarian/vegan processed food is as bad as regular processed food. I'll take an halloumi/spinach patty burger over a beyond meat burger every day

Why are processed foods automatically bad so long as the macronutrient / sodium profile is otherwise in line?

Re: Wildtype: Sushi-grade salmon grown from Pacific Salmon cells

#59

Post by elhudy »

rileytg wrote: post #38
elhudy wrote: post #28

Earlier quoted context omitted.

Sushi-grade IS a thing with real fish. It means the meat has been inspected for parasites or frozen to kill them.

Unfortunately there is no enforcement of that. People often consider "sushi grade" what you've described but there isn't any official rating like there is for wines or beef. Source: ex-commercial fishmonger

FDA guidelines dictate that fish sold for raw consumption must be frozen under one of the following conditions to kill parasites:

    -4°F (-20°C) or below for 7 days (total time)
    -31°F (-35°C) or below until solid, and storing at -31°F (-35°C) or below for 15 hours
    -31°F (-35°C) or below until solid and storing at -4°F (-20°C) or below for 24 hours
Whether or not this is enforced is another thing, but the absurdly low rates of sickness from sushi in the US are testament to the fact that companies are probably trying to protect consumers from the hazards of eating their raw fish.

With ground beef recalls left and right, we fortunately live in an age of avoiding large-scale liability.

Re: Wildtype: Sushi-grade salmon grown from Pacific Salmon cells

#60

Post by avereveard »

pelagic_sky wrote: post #26

I 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.

And the other question is what will the nutrition value be after it gets industrialised for mass production
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