Latest news with #Kann
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First Post
03-07-2025
- Business
- First Post
A US restaurant is serving lab-grown salmon, will you have it?
A Haitian restaurant in the US is serving fresh Coho salmon from a lab in San Fransico with pickled strawberries and spiced tomatoes alongside rice crackers. It features all the attributes of a fish; the pinkish-orange colour and white fat lines striped along the steak read more Imagine taking a hearty bite of the most sumptuous salmon you have ever seen at a fancy restaurant. But what if we tell you the feast on your plate was not caught from the sea and was grown in a laboratory? A Haitian restaurant in the US is serving fresh Coho salmon from a lab in San Fransico with pickled strawberries and spiced tomatoes alongside rice crackers. It features all the attributes of a fish; the pinkish-orange colour and white fat lines striped along the steak. STORY CONTINUES BELOW THIS AD The restaurant, Kann in Portland, Oregon, has added the dish to its menu after the lab-grown fish became the first cell-cultured seafood to be greenlit by the US Food and Drug Administration. The approval of the salmon, developed by California-based Wildtype, marks a major milestone for the alternative protein industry. This sector has been striving to create substitutes for conventional meat and seafood that can help address rising global food demand while reducing environmental and climate impacts. Wildtype co-founder, Justin Kolbeck, told the Washington Post, 'We're not looking to put fishermen out of business, we are not looking to eliminate the need for fish farming. The amount of seafood that is currently in demand, and where it's projected to go, are so high we actually need all of the production that we're doing from those other tools, plus ours, plus maybe some help from the plant-based world, to be able to meet that demand.' How is the fish grown in lab? Producing animal-based food in the lab is not a new concept. While chicken and other proteins can be easily grown from plants or fermentation, the cultivation of seafood is done by using animal cells. Wildtype uses cells collected from Pacific salmon, following which they are grown in big steel tanks and fed with a mix of nutrients like amino acids, vitamins, salts, sugars, proteins and fats. Explaining the process of cultivation, Kolbeck said that the cells are first rinsed in a centrifuge, then moved to a commercial kitchen, where they're blended with plant-based ingredients to add structure, shape, and additional nutritional value. The entire exercise takes approximately two weeks to create a 220-gram, uniformly cut block of fish. STORY CONTINUES BELOW THIS AD What about lab-grown meats? Lab-grown meats have already made it to American planes, as the US Department of Agriculture approved two companies, Upside Foods and Good Meat, to sell them in 2023. With the approvals, the United States became the second country after Singapore to allow the sale of so-called cultivated meat, which is derived from a sample of livestock cells that are fed and grown in steel vats. Cultivated meat companies hope their products will provide an appealing alternative for meat eaters looking for a more environmentally friendly and humane option for their cuts, and who may be unsatisfied with vegetarian products already on the market.
New York Post
11-06-2025
- Business
- New York Post
Lab-grown salmon is now FDA approved — here's why this one restaurant is putting it on the menu
Land ho! You've heard of fresh-caught salmon and even farm-raised — but what about lab-grown? San Francisco cellular agriculture company Wildtype is the latest company to get FDA approval for its lab-grown salmon Only three other companies have gotten the stamp of approval to sell cultivated salmon so far. The company made waves in the food and culinary sectors after announcing that its hero product, saku salmon, got approved in 'a thorough pre-market safety consultation.' Curious people can find the fish on the menu at Portland, Oregon, restaurant Kann — a James Beard award-winning Haitian spot by chef Gregory Gourdet. For June, the cultured salmon will only grace the menu every Thursday night, but in July, it is slated to be a nightly offering. 'Our saku is sushi-grade and best served raw in dishes like sushi, crudo, and ceviche,' Wildtype explains on its website. 'We made it for world-class chefs who seek out the distinct flavor and freshness of raw seafood.' And according to the FDA, they view lab-grown salmon 'as safe as comparable foods produced by other methods,' the FDA wrote in its public response letter. The FDA's only gripe with Wildtype's cultivated salmon so far is that the company refers to it as 'cultured salmon cell material' — which is not 'our recommendation of that term as an appropriate common or usual name for declaring the substance in accordance with FDA's labeling requirements,' the agency said. This interest in lab-grown salmon is due to both wild-caught and farm-raised versions containing levels of mercury. Wild-caught salmon is also susceptible to picking up chemicals in local waters. So, how exactly is lab-grown salmon made? The process can be broken down into three steps: source, grow and harvest. Living cells from Pacific salmon are taken from fish and then placed into cell cultivators that mimic the temperature, pH, and nutrients of a wild fish — allowing the cells to grow, as explained by Wildtype. Once fully matured and harvested, the living 'salmon cells' are fused with plant-based ingredients that imitate the texture and appearance of true salmon. Experts warn that typically, both wild-caught and farm-raised salmon contain traceable levels of mercury and are susceptible to picking up chemicals in local waters. Oran Tantapakul – By producing synthetic seafood, Wildtype says it aims to 'sustainably meet the food security challenges of this century' and minimize the damaging environmental implications of farming and fishing practices, while reducing 'exposure to common contaminants we'd rather avoid.' According to the Washington State Department of Health, farmed salmon can sometimes be exposed to organic contaminants and pests like sea lice more often than wild-caught salmon, but rest assured: 'most of the salmon available for us to eat is farmed,' the agency says. Synthetic salmon hasn't hit the grocery store shelves just yet but given cultural interest in plant-based, meatless, and lab-grown products — that day seems to be just around the corner.
Eater
10-06-2025
- Entertainment
- Eater
Met Gala Who? Chefs Turn Out on the James Beard Awards Red Carpet
Even before he stood up to accept his award for Best Chef: Northwest and Pacific at last year's James Beard Awards for his work at Portland, Oregon, Haitian restaurant Kann, Gregory Gourdet stood out among the sea of traditional black tuxes, white shirts, and black bow ties. The bright colors on the top portion of his suit coat could be seen from a distance. Once on the stage, viewers got the complete picture: a gray suit inspired by the formal garb of the 1800s honoring Haiti's freedom from French rule as well as the trogon, the national bird of the Caribbean country. The jacket depicted the body of the bird; his bright red vest, its breast. Deeply hued turquoise and blue ombre feathers were hand-stitched onto the top of the suit jacket. Accessories ranged from a vintage Schiaparelli brooch and classic Gucci loafers to a gold chain from Thailand courtesy of one of his chefs. A good luck charm in the form of a ring from Gourdet's best friend's late father finished his look as it has at two previous Beard ceremonies for which he has been nominated and won. It was a look that signaled Gourdet plays by his own rules. 'It's important to remember the James Beard Awards are the biggest night we have for American culinary and there is no better time to deliver a message than in that room and on that stage if you win,' says Gourdet, who has worked with Portland-based designer Adam Arnold to help style his Beard outfits. 'Clothes are a powerful way to express yourself, deliver a message, and show people another side of you.' The annual James Beard Awards gala is an opportunity for hospitality industry professionals from all over the country to gather and honor their peers — but more and more it's becoming an opportunity for top food industry talent to get dressed up and show off their personal style and culture. This year's Chef and Restaurant Awards ceremony — which takes place on Monday, June 16, at the Lyric Opera of Chicago — will undoubtedly continue that tradition. Befitting its frequent reference as the 'Oscars of the food world,' James Beard gala attendees have always generally adhered to the black-tie dress request the prestige of the event warrants. But these last few years there's been a change with formalwear being interpreted in new and personal ways. 'We've always had stylish attendees, but we've noticed a distinct shift toward more expressive fashion choices in recent years,' says Tamar Simpson, vice president of marketing and communications for the James Beard Foundation. 'We're seeing more chefs and culinary professionals showcase their culture, heritage, personality, and artistic vision through their attire across awards weekend, but especially on the red carpet.' As a first-time attendee and subsequent 2024 winner for Emerging Chef, Masako Morishita of Perry's in Washington, D.C., knew she wanted her outfit to reflect both who she is and where she came from. 'I wanted to walk in that room not just as a chef, but as a proud Japanese woman who's found her voice through food.' Morishita wore a modern kimono-style dress in a rich orange color paired with a head piece that acknowledged traditional Japanese patterns. It was important to her that it not feel like a costume but a celebration of her roots and show that, like her cooking, modernity and tradition can harmoniously coexist. 'It was more than just an outfit; it was a way for me to express my identity without saying a word,' she says. 'As someone who came to this country with a suitcase and a dream, and as a woman representing both the Asian and culinary communities, I felt that what I wore should honor that journey. It was also a tribute to my family and my country, especially my mother and grandmother, who always taught me that food and presentation are both forms of love.' Another first-time attendee last year was chef Sujan Sarkar, nominated for Best Chef: Great Lakes for his work at Chicago's Indienne. A long blue coat he bought in India served as the anchor of his outfit. Typically worn to formal events, the form-fitting piece's rich blue color was also a nod to Sarkar's birthplace. From there, he added a patterned pocket square for a pop of color. Beyond its reference to India, the cotton-blend coat had another purpose. 'It was very comfortable,' he says. 'It was hot and humid inside, so the comfort factor was important.' Chef Serigne Mbaye of New Orleans's Dakar NOLA favors clothing that reflects and honors his West African heritage. Last year's Beard awards where his Senegalese tasting menu won Best New Restaurant was no exception. 'It's an African tradition to adorn oneself and show up with pride and presence,' says Mbaye. He worked with his tailor aunt to create his traditional outfit — called mbubb ak sër in Wolof, one of Senegal's main languages, that often includes embroidery on the long tunic and is paired with loose-fitting pants. Two options were made for him: white and blue, and white and gold; he chose the latter, as it represented a 'celebration of culinary excellence.' Expressing the importance of family in his life is top of mind for Mbaye. 'As an entrepreneur, my aunt has taken care of people by styling and clothing them in the same way that I do in satisfying them through food,' he says. 'Wearing that style in public to the Beards was more than just fashion. It's a cultural expression and expresses my love and appreciation for Senegal and West Africa.' His style tip for this year's nominees: 'Wear something that when you look back at images from that evening in 10 years a smile comes to your face.' Like the owner of the restaurant she works at, Fariyal Abdullahi, executive chef at Marcus Samuelsson's Hav & Mar, is a fan of boldly expressing who she is beyond the kitchen. Nominated in 2024 for Emerging Chef, Abdullahi wore a traditional Harari garment that reflects the Ethiopian tribe she grew up with. The ensemble included intricately embellished pants and a shawl along with a gold headpiece called a zargaf. She omitted the traditional oversized dress and opted instead for a contemporary Harari slip-style dress. 'I often talk about carrying four of the most underrepresented voices in America as a Black Muslim woman who is a first-generation immigrant,' says Abdullahi. 'Because last year was my first nomination, I wanted to proudly show up as all these voices.' Just five years ago, the Beard Awards canceled the award ceremony amid the outbreak of the COVID-19 pandemic and cascading scandals, not the least of which being a report by the New York Times that not a single Black winner was named across 23 categories that year. Other nominees included those who had faced controversy and criticism, which, under the foundation's rules, should have disqualified them from consideration. In 2022, the James Beard Awards returned with new policy standards in place, including an independent ethics committee to handle misconduct allegations and a pledge that a minimum of 50 percent of committee members and judges would come from BIPOC backgrounds by 2023. Efforts were also made to broaden the pool of chefs, restaurants, and bars under consideration. 'The industry should stop gatekeeping the highest accolades to white male chefs,' Abdullahi says. While some are drawing on their roots for style inspiration others have started to be more playful with their James Beard looks. Wearing identical outfits to the Beards has turned into a tradition of its own for married chef couple Genie Kwon and Tim Flores of Chicago's Kasama. It all started in 2021 when the pair wore matching green jumpsuits to the ceremony that eschewed awards all together. It was Flores who saw an ad on Instagram for the jumpsuits and proposed the idea to Kwon. 'We didn't have PR, and nobody knew who we were,' she says. 'We figured it would be a good way to start a conversation with people.' The following year they wore a more formal suit, albeit in an informal orange hue, and in 2023, they upped their style game again with green velvet tuxedos from hospitality workwear brand Stock Mfg. Co. That year they took home the award for Best Chef: Great Lakes. 'Tim is always taking the reins with the outfits,' says Kwon. 'I am always skeptical, but he is usually always right.' Last year, as presenters, the couple wore Western-style tan suits complete with cowboy hats and bolo ties. The fact that they were presenting for Best Chef: Texas was purely coincidental as they had already planned their outfits. 'People have come to expect it now,' says Kwon. 'Hopefully, the food can speak louder than the outfits.' As a nominee this year for Outstanding Bar, Kumiko's Julia Momosé is planning on wearing a dress made from a vintage kimono. While wearing a formal kimono to an event like the Beards has always been a dream of hers, as someone who is 'mixed' — Momosé is Japanese American and grew up in Japan — she was concerned that it would be viewed as disrespectful or inauthentic. 'Still, I want to wear something that feels like home,' she says. 'Something that reflects my culture and my identity — not just as a Japanese person, but as a mixed person, navigating both honor and nuance.' Reimagining a traditional kimono into a new silhouette felt like the right answer. 'It feels like me: honoring the past, acknowledging the present, and embracing the in-between,' says Momosé. 'The Beard Awards have become one of the rare moments where we get to step outside of our daily uniforms and celebrate not just our work, but who we are.' Disclosure: Some Vox Media staff members are part of the voting body for the James Beard Awards. Eater is partnering with the James Beard Foundation to livestream the awards in 2025 . All editorial content is produced independently of the James Beard Foundation. See More:
Time of India
09-06-2025
- 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
09-06-2025
- 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.
