American startup Wildtyp, which specializes in growing cellular fish in the laboratory, has ambitious plans to supply artificial salmon to Japanese restaurants by the end of the year.

There are two types of artificial fish and seafood substitutes. The first are those made from plants, algae, and even mushrooms. The second - grown in the laboratory from the cells of real fish. It is the second option that Wildtyp offers. The company assures that thanks to cultivation technologies, the taste of cellular salmon does not differ from the taste of real fish.

“We will be commercially ready to launch sales by the end of this year. Our first products will hit US sushi restaurants once we complete important regulatory discussions with the Food and Drug Administration (FDA) that have been ongoing since 2019,” co-founder Arie Yelfenbein told FoodIngredientsFirst.

In the near future, Wildtyp plans to expand its assortment and sell not only salmon, but also other types of cellular fish and seafood.

“After examining what results we will get with salmon, we plan to eventually expand to produce other seafood. We wanted to make sure that our flagship product is something really special before moving on to other types of seafood, and we are very close to that goal,” says Arie Yelfenbein.

As previously mentioned, breeders have developed new varieties of sweet peppers without seeds.

SEEDS