Latest news with #Kann
Time of India
7 hours ago
- Business
- Time of India
After lab grown chicken, FDA approves lab-grown salmon for public consumption
A new era in sustainable seafood has officially begun. The FDA has granted approval for the first-ever lab-grown fish to be served to the public, marking a major milestone for food innovation. Tired of too many ads? go ad free now The honor goes to Wildtype, a San Francisco-based startup whose cultivated salmon is now available on the menu at a celebrated Portland restaurant. With this breakthrough, lab-grown meat has officially moved beyond poultry and into the waters. Wildtype's big win In a public announcement, Wildtype shared that the FDA had completed a 'thorough pre-market safety consultation' and concluded there were 'no questions at this time' regarding the company's product. The agency's assessment deemed Wildtype's cultured salmon as safe as any conventionally harvested fish. Though this isn't the FDA's first approval of lab-grown meat—that title goes to cultivated chicken in 2022—it is the first for a fish product. What makes Wildtype's salmon stand out is not just how it's made, but how it's meant to be eaten. Unlike traditional seafood that must be cooked, these sushi-grade 'saku' cuts are designed to be served raw, offering a cleaner, sustainable alternative for sashimi lovers. How it's made To craft the salmon, Wildtype scientists begin by collecting living cells from Pacific salmon. These cells are then cultivated in a lab under precisely controlled conditions—mimicking the natural environment of the fish, including temperature, nutrients, and pH levels. Over time, the cells grow into edible tissue. To complete the process, plant-based ingredients are blended in to perfect the taste, color, and texture of traditional salmon. Tired of too many ads? go ad free now The result is a sushi-ready product that doesn't require fishing or farming, reducing strain on marine ecosystems. On the menu (for now) in Portland Hungry for a bite? You'll need to head to Kann, a James Beard Award–winning Haitian restaurant in Portland, Oregon, where Wildtype's salmon made its debut in late May. Chef Gregory Gourdet serves the cultivated fish with spiced tomato, pickled strawberries, strawberry juice, and a crispy rice cracker topped with epis , a zesty Haitian pesto. The salmon will be added to Kann's full menu starting in July. Wildtype also revealed that four other restaurants are lined up to serve the fish later this year—though likely not in any of the eight U.S. states that have banned lab-grown meat. Despite ongoing political opposition, the science is clear: lab-grown seafood is here, and it's safe. The question now is whether diners—and the industry—are ready to dive in.
Yahoo
8 hours ago
- Business
- Yahoo
FDA approves lab-grown salmon
The FDA has greenlit the first lab-grown fish for public consumption, and it's already available in a restaurant. The dish's developers at the startup Wildtype confirmed the regulatory milestone last week, but for now, hungry and curious taste-testers will need to head to Portland, Oregon, to sample the company's 'cultivated salmon.' 'We're proud to share that we completed a thorough pre-market safety consultation with [the] FDA,' Wildtype said in its announcement along with a link to the agency's response letter. FDA's Director Office of Food Chemical Safety, Dietary Supplements, and Innovation Human Foods Program confirmed the agency has 'no questions at this time' about Wildtype's 'cultured salmon cell material,' and described it 'as safe as comparable foods produced by other methods.' As The Verge notes, such consultations are entirely voluntary for companies, but can still serve as a means to boost consumer confidence and help legitimize a product. Wildtype's salmon is not the first lab-grown food to receive the FDA's stamp of approval—that honor went to two companies' cultured chicken in 2022—but this does mark the first time a lab-grown fish has earned the distinction. What makes Wildtype's project particularly distinctive is its choice of salmon cut. Unlike lab-grown chicken or beef, the company is creating sushi-grade 'saku' cuts that are intended to be eaten raw. These uniformly cut blocks of fish are most often served as sashimi, and do not require any cook time. To achieve this, Wildtype's researchers first harvest living cells from Pacific salmon before transporting them for cultivation. In specially designed equipment, these cells are then grown in cultures with conditions similar to those in the wild fish itself. These include fine-tuned pH levels, temperatures, nutrients, and other factors that induce the cells to develop to a point when engineers can harvest them. From there, the team integrates 'a few plant-based ingredients' to help hone the flavor, texture, and appearance of wild salmon filets. Wildtype's cultivated salmon debuted in late May at Kann, a James Beard Award-winning Haitian restaurant located in Portland, Oregon. Overseen by chef Gregoary Goudet, the saku cuts are currently paired with spiced tomato, pickled strawberry, strawberry juice, and a rice cracker topped with epis, a pesto-like traditional Haitian blend of garlic, peppers, and herbs. Kann will begin including the salmon on its daily menu in July, while Wildtype says another four restaurants plan to integrate the fish into their own dishes in the coming months. The next restaurants have yet to be named, but they likely won't be located in one of the eight states that have already instituted bans on serving lab-grown meat. These prohibitions aren't based on any particularly well-founded concerns, however. Critics frequently cite a threat to the farming industry, but given the comparative costs, lab-grown meat isn't likely to supplant traditional options anytime soon.
The Verge
14 hours ago
- Business
- The Verge
Lab-grown salmon gets FDA approval
The FDA has issued its first ever approval on a safety consultation for lab-grown fish. That makes Wildtype only the fourth company to get approval from the regulator to sell cell-cultivated animal products, and its cultivated salmon is now available to order from one Portland restaurant. Wildtype announced last week that the FDA had sent a letter declaring it had 'no questions' about whether the cultivated salmon is 'as safe as comparable foods,' the customary final step in the FDA's approval process for lab-grown animal products. The FDA has sole responsibility for regulating most lab-grown seafood, whereas the task is shared with the United States Department of Agriculture (USDA) for cultivated meat. The FDA's pre-market safety consultation is voluntary, but is 'helpful for marketability,' IP lawyer Dr. Emily Nytko-Lutz, who specializes in biotechnology patents, explained to The Verge. 'There are other pathways involving self-affirmation of safety as well as a longer food additive review process, but the FDA's authorisation with a 'No Questions' letter is a middle ground.' Wildtype salmon is now on the menu at Haitian restaurant Kann in Portland, Oregon, and the company has opened a waitlist for the next five restaurants to stock the fish. It joins Upside Foods and Good Meat, two companies with permission to sell cultivated chicken in the US, while Mission Barns has been cleared by the FDA but is awaiting USDA approval for its cultivated pork fat. At a state level, the situation is more complicated, with eight states issuing bans on lab-grown meat as the technology becomes a conservative talking point.
Straits Times
29-05-2025
- Politics
- Straits Times
Netanyahu says Israel accepts Witkoff's new Gaza truce proposal, media report
Israeli Prime Minister Benjamin Netanyahu speaks during a press conference, in Jerusalem, May 21, 2025. REUTERS/Ronen Zvulun/Pool/ File Photo Prime Minister Benjamin Netanyahu has told families of hostages held in Gaza that Israel has accepted a new ceasefire proposal presented by U.S. President Donald Trump's Middle East envoy Steve Witkoff, Israeli media reported on Thursday. Channel 12, Kann, I24 and Haaretz were among the Israeli media outlets that reported the claim. Netanyahu's office later issued a statement calling Channel 12 a "propaganda channel" and accused one of its reporters of trying to "smuggle" a recording device into the prime minister's office ahead of his meeting with families of hostages. The statement did not issue a direct denial of the reports. There was no immediate response from Channel 12. A Palestinian official familiar with the mediation efforts told Reuters "the discussions are continuing with the mediators and Hamas hasn't handed its response yet." Gaza's dominant Palestinian militant group, at war with Israel since October 2023, had earlier said that it received the new proposal from mediators and was studying it. REUTERS Join ST's Telegram channel and get the latest breaking news delivered to you.
New York Times
20-02-2025
- Entertainment
- New York Times
The Deeply Spiced Meatballs That Call Back to Haiti
Growing up in Jérémie, Haiti, Elsy Dinvil often spent Sunday mornings watching her mother prepare meatballs: first at the market, picking the most marbled filets she could find, then at home, pulling out a manual grinder to prepare the meat. It was an education in cooking with care. Ms. Dinvil's mother died in 2018, two years before Ms. Dinvil self-published the recipe — and its story — in her e-book, 'Cooking With My Mother: Your Guide to Haitian Homecooking.' 'My mother couldn't even write her own name in Creole, so I know she'd be proud of me writing a book in another language,' she said. Based in Oregon since the 1990s, Ms. Dinvil has become a beloved member of Portland's food scene, sharing homey Haitian dishes like her mother's meatballs at cooking classes and farmers' markets through her company, Creole Me Up. She's even worked with the award-winning Haitian chef and author Gregory Gourdet helping with his first pop-ups and in the lead-up to opening his restaurant Kann in 2022. Recipe: Boulèts (Epis-Spiced Meatballs) Want all of The Times? Subscribe.
