Lab-Grown Salmon Hits U.S. Restaurants: Will Consumers Bite?

Douglas McIntyre, Editor-in-Chief at Climate Crisis 24/7, reports that Wild Type, a food-tech company, has developed lab-grown salmon using Pacific salmon cells. These are grown in fermentation-style tanks and crafted into fillets that resemble the real thing. With recent FDA approval, this lab-grown salmon is now entering U.S. restaurants. However, the big question remains: will consumers embrace it, or reject it like some plant-based meat alternatives?