FDA approves lab-grown salmon with zero independent safety testing, relying solely on manufacturer’s claims while American consumers are left to serve as unwitting guinea pigs.
Key Takeaways
- The FDA granted approval to Wildtype’s lab-grown salmon based entirely on the company’s own safety assessment, with no independent verification or animal testing required.
- Wildtype’s lab-grown salmon is now being served at a Portland restaurant, with plans to expand to four additional US locations this year.
- Critics argue the FDA’s approval process lacks transparency and public input, raising concerns about potential unknown health impacts.
- Lab-grown salmon is being marketed as mercury and contaminant-free, though environmental claims may be overstated according to some research.
- President Trump’s recent executive order on boosting domestic seafood production aligns with this development, though questions remain about proper regulatory oversight.
FDA’s Concerning Approval Process
In a move that raises serious questions about food safety oversight, the FDA has approved Wildtype Foods’ lab-grown salmon based solely on the company’s own safety claims. This marks the first cultivated seafood product cleared for sale in the United States, but unlike traditional food products, no independent testing or verification was required. The FDA issued what it calls a “no questions” letter on May 28, 2025, essentially accepting the company’s safety assertions at face value. Even more concerning, the approval process bypassed public scrutiny and did not mandate animal feeding trials before human consumption, an alarming departure from traditional food safety protocols.
The company is backed by high-profile investors including Bezos Expeditions and Leonardo DiCaprio, raising questions about whether influence rather than science drove the approval process. Jaydee Hanson, policy director for the Center for Food Safety, called the FDA’s approach “outrageous.” Critics point out that the process lacks transparency about production methods, including potential use of color additives and antibacterial products in the manufacturing process.
“outrageous,” said Jaydee Hanson, policy director for the Center for Food Safety.
From Laboratory to Dinner Plate
Wildtype’s lab-grown salmon is already being served at Kann, a Portland, Oregon restaurant, initially available one night per week in June with plans to expand to daily service in July. The debut dish features the cultivated salmon with pickled strawberry, spiced tomato, strawberry juice, and an epis rice cracker. The company plans to expand to four additional US restaurants later this year, though retail availability is not yet planned. Wildtype joins only three other companies that have received approval for lab-grown meat products in the US, with Upside Foods and Good Meat previously approved for lab-grown chicken.
The production process involves cultivating cells from coho salmon in large steel vats using a proprietary nutrient blend. The company claims its “saku” salmon is sushi-grade and intended for raw consumption in dishes like sushi, crudo, and ceviche. Unlike seafood products, which typically require USDA approval in addition to FDA clearance, lab-grown seafood only requires FDA approval, creating a lower regulatory hurdle.
“Our saku is sushi-grade and best served raw in dishes like sushi, crudo, and ceviche” – Wildtype.
Environmental Claims vs. Reality
Proponents of lab-grown salmon tout its environmental benefits and freedom from contaminants like mercury and microplastics that plague wild-caught and farm-raised fish. Wildtype emphasizes transparency and sustainability as key selling points. However, these claims deserve scrutiny. A study from UC Davis suggests that lab-grown meats may actually have a higher global warming potential than traditional animal agriculture, contradicting the narrative that these products are environmentally superior. This disconnect between marketing claims and scientific analysis raises questions about whether consumers are getting accurate information.
President Donald Trump’s executive order from April 2025 aimed at boosting domestic seafood supply chains and reducing import dependence does align with innovations like cultivated seafood. However, proper safety oversight must remain paramount. Despite the claimed benefits, several states have already banned the sale of lab-grown meats due to concerns about safety and transparency, indicating growing skepticism about rushing these products to market without adequate safeguards.
“Wildtype’s achievement is a watershed moment for domestic seafood production and for the cultivated protein industry overall. The thoughtful, evidence-driven review proves that innovative food technologies meet the highest safety standards, and can play a vital role in healthy American diets, while strengthening our food system’s domestic production and resilience, supporting the President’s executive order to expand seafood production in the USA,” said Dr Suzi Gerber, Executive Director of the Association for Meat, Poultry, and Seafood Innovation
The Future of Food Regulation
The FDA’s approval of Wildtype’s lab-grown salmon based solely on the company’s self-assessment sets a concerning precedent for food safety regulation. With the agency concluding these novel products are “as safe as comparable foods produced by other methods” without independent verification, Americans are essentially becoming test subjects for this new food technology. The approval process circumvented traditional safety protocols and public input channels, raising serious questions about whether profit motives are outpacing safety considerations. As more lab-grown products enter the market, consumers deserve greater transparency and more rigorous safety testing.
“as safe as comparable foods produced by other methods,” according to the FDA.
While innovation in food production is important, especially as President Trump works to strengthen domestic supply chains, rushing unproven technologies to market without proper safety protocols puts American consumers at unnecessary risk. The FDA must restore rigorous testing standards that include independent verification rather than accepting manufacturers’ claims at face value. Until then, consumers should approach these novel food products with caution and demand greater transparency about how they’re produced and tested.
