Company Unveils “World’s First” Cell-Cultured Salmon Pilot Plant and Sushi Bar

Sushi-grade cell cultured salmon pioneer Wildtype has announced the opening of its new pilot plant in San Francisco. Claiming to be the first operational pilot plant in the world, the facility will be able to produce upwards of 200,000 pounds of cell-cultured seafood per year when at maximum capacity.

“Our pilot plant will showcase the promise and wonder of growing fish fillets using cell cultivation”

Designed by acclaimed architect Shuo Zhai, the first-of-its-kind facility will host an educational center to help people learn about the emerging industry of cellular agriculture, as well as a sushi bar for cell-cultured seafood tastings. Wildtype claims to be the first company in the cell-cultured seafood sphere to be growing salmon cells at a dedicated and scalable production facility, rather than on a more limited laboratory scale.

The San Francisco startup was co-founded by Justin Kolbeck and Aryé Elfenbein, with the mission to address global food insecurity and improve ocean health by producing clean, sustainable seafood. According to Wildtype, its salmon is already nutritionally equivalent to the conventional variety and rich in healthy omega-3 fats. To produce the salmon, the startup begins by making a scaffold structure, with fat and muscle cultivated around it, producing a texture very similar to conventional salmon.

The Alt Seafood Future

Validated by the success of hit Netflix documentary Seaspiracy, alt seafood has become the next frontier in vegan business, with cell-cultured pioneers like Wildtype being one of those at the forefront. $366 million was raised by cell-cultured meat companies in 2020 alone, however regulatory framework in many countries could delay wide-scale release in the near future, according to a recent GFI report.

“Global demand for seafood is outpacing supply, so the status quo needs to change. Our pilot plant will showcase the promise and wonder of growing fish fillets using cell cultivation. In addition to being designed to shorten innovation cycles and facilitate the scaling of food production, the facility will be a place where the public can learn about this fascinating new technology,” stated Wildtype co-founder, Aryé Elfenbein.

Source: Vegconomist

Exercise, Minor Calorie Cut Improves Health of Critical Artery in Older Adults with Obesity

Older adults with obesity who combine aerobic exercise with eating slightly fewer calories each day see greater improvements in blood vessel health than those who just exercise or who exercise and eat a more restrictive diet, new research finds.

The study found eating just 250 fewer calories per day while increasing physical activity could help offset age-related stiffening of the aorta, the largest artery in the body. Aortic stiffness is a measure of blood vessel health and a risk factor for cardiovascular events such as heart attacks and strokes.

The aorta, which brings oxygen and vital nutrients from the heart to other key organs, stiffens as people age. When it does, the heart has to work harder to contract and pump blood throughout the body. Chronic conditions such as high blood pressure, Type 2 diabetes and obesity can accelerate aging and cause the aorta to stiffen at a younger age. Higher body mass index, body weight, total body fat and abdominal fat, as well as a larger waist circumference, all are associated with increased aortic stiffness.

Previous research has shown aerobic exercise can improve aortic function, but that it may not be enough on its own to help older adults with obesity. The new study of 160 obese, sedentary adults, ages 65-79, looked at what would happen if aerobic exercise were combined with lowering the number of calories consumed each day – either by about 250 calories or by about 600 calories. The findings appeared in the American Heart Association journal Circulation.

“We were surprised to find that the group that reduced their calorie intake the most did not have any improvements in aortic stiffness, even though they had similar decreases in body weight and blood pressure as the participants with moderate calorie restriction,” lead study author Tina Brinkley said in a news release. Brinkley is an associate professor of gerontology and geriatric medicine at the Sticht Center for Healthy Aging and Alzheimer’s Prevention at Wake Forest School of Medicine in Winston-Salem, North Carolina.

Researchers found supervised aerobic exercise training four times a week, when combined with eating about 250 fewer calories per day, led to a loss of roughly 20 pounds, or 10% of total body weight, over a five-month period. This was associated with a 21% increase in the aorta’s ability to expand and contract, also called distensibility. Researchers also found an 8% decrease in the speed at which blood travels through the aorta, known as aortic arch pulse wave velocity. Higher distensibility and lower pulse wave velocity values indicate less stiffness in the aorta.

Measures of aortic stiffness did not change significantly for the exercise-only group or for the group that reduced calories the most alongside exercise. Weight loss was similar for both groups that reduced calories, even though one group consumed nearly three times fewer calories per day. Both calorie-reduction groups achieved greater reductions in BMI, total fat mass, percent body fat, abdominal fat and waist circumference than the exercise-only group.

“These results suggest that combining exercise with modest calorie restriction – as opposed to more intensive calorie restriction or no calorie restriction – likely maximizes the benefits on vascular health, while also optimizing weight loss and improvements in body composition and body fat distribution,” Brinkley said. “The finding that higher-intensity calorie restriction may not be necessary or advised has important implications for weight loss recommendations to improve cardiovascular disease risk in older adults with obesity.”

Source: American Heart Association

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Jumble Mushroom Veggie Burger

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Want to Avoid Dementia? Add Some Color to Your Plate

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Cara Murez wrote . . . . . . . . .

Something as simple as having a glass of orange juice in the morning or an apple at lunch could be one of the keys to protecting your brain health.

People who consumed just a half serving a day of foods high in a naturally occurring compound called flavonoids had a 20% lower risk of mental decline, according to a new study.

“We think it may have important public health implications because based on what you’re seeing in the current study, it could be that just by making some simple changes to your diet, that is, by adding these flavonoid-rich foods into your diet, you could potentially help prevent cognitive decline,” said study co-author Dr. Tian-Shin Yeh, a research fellow at Harvard T.H. Chan School of Public Health.

Besides bananas, apples, pears and sweet peppers, the list of flavonoid-rich foods includes celery, citrus fruits, cherries and berries. Flavonoids are a type of antioxidant, the researchers said.

In the absence of effective treatments for dementia, the impact of risk factors that people can control, such as changing their diets and building in regular exercise, is getting more attention. Cognitive, or mental, decline is caused by a combination of genetic, lifestyle and environmental factors, Yeh said.

Researchers examined the diets and perception of subjective cognitive decline in about 77,000 U.S. adults enrolled in the Nurses’ Health Study or the Health Professionals Follow-up Study. The women had an average age of 48 and the men an average age of 51 at the start.

Participants completed several questionnaires over 20 years of follow-up that asked how often they ate certain foods. Researchers calculated their flavonoid intake.

Those who ate the most flavonoids had an average of 600 milligrams (mg) daily. Those who ate the least had 150 mg on average. To put that in context, an apple has about 113 mg of flavonoids, while there are roughly 180 mg in about two-thirds of a cup of strawberries.

Flavones, a particular flavonoid found in some spices and yellow or orange fruits and veggies, had the strongest protective qualities, researchers said. They were associated with a 38% reduction in risk of cognitive decline.

Another type of flavonoid, called anthocyanins, was associated with a 24% reduced risk of cognitive decline. This is found in darker fruits such as cherries, blueberries and blackberries.

Twice during the study, participants also assessed their own cognitive abilities, answering questions such as, “Do you have more trouble than usual remembering recent events?” and “Do you have more trouble than usual remembering a short list of items?”

Researchers said these types of questions can catch early memory problems, at the point that a person notices them and before they can be detected on a screening test.

Exactly why these foods might make a difference in brain health remains an open research question, said Dr. Darren Gitelman, a neurologist and senior medical director for the Advocate Memory Center in Chicago. Gitelman was not involved in the study.

Some theories suggest antioxidant foods reduce amyloid deposition, which is a factor in the start of Alzheimer’s disease, or neuroinflammation.

“There are a lot of hypothesized effects on the neuronal environment that may be beneficial with these foods,” Gitelman said. “I will say it’s also possible, and it’s not mentioned, that it may be that if you eat these foods, you may generally have a healthier approach to diet and to your physical being than if you don’t eat these foods.”

Yeh said a colorful diet rich in flavonoids is a good bet for promoting long-term brain health — and that it’s never too late to start. Even study participants who began eating more flavonoids later saw benefits.

A healthy lifestyle is important for overall health and for brain health, Yeh said. “And the combination of diet and exercise appears to offer a more comprehensive benefit than either one of them alone,” she noted.

The study adjusted for many dietary and non-dietary factors, include socioeconomic factors, physical activity and other nutrients. The findings on flavonoids were independent of these other factors, but future studies are still needed to confirm the findings, Yeh said.

The results appear in the online issue of Neurology. Study limitations include that people were recalling their own diets. Also, the study doesn’t establish a direct cause-and-effect relationship, merely an association between diet and lower risk of dementia.

Gitelman added, “This study was important in showing the potential advantages of these types of foods on our brain health, but it must be extended to other populations before we know its true impact.”

Source: HealthDay

Red Onion Galettes


4-5 tbsp olive oil
1-1/4 lb red onions, sliced
1 garlic clove, crushed
2 tbsp chopped fresh mixed herbs, such as thyme, parsley and basil
8 oz ready-made puff pastry
1 tbsp sun-dried tomato paste
black pepper
thyme sprigs, to garnish


  1. Heat 2 tbsp of the oil in a pan and add the onions and garlic. Cover and cook gently for 15-20 minutes, stirring occasionally, until soft but not browned. Stir in the herbs.
  2. Preheat the oven to 220°C/425°F.
  3. Divide the pastry into four equal pieces and roll out each one to a 6-inch round. Flute the edges and prick all over with a fork. Place on baking sheets and chill for 10 minutes.
  4. Mix 1 tbsp of the remaining olive oil with the sun-dried tomato paste and brush over the centres of the rounds, leaving a 1/2-inch border.
  5. Spread the onion mixture over the pastry rounds and grind over plenty of pepper. Drizzle over a little more oil, then bake for about 15 minutes, until the pastry is crisp and golden. Serve hot, garnished with thyme sprigs.

Makes 4 servings.

Source: Vegetarian Classic

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