Why are there other ingredients besides cells?

We’ve worked hard to ensure that cultivated salmon cells are the first ingredient in our salmon saku (after water). After we harvest our cells, we integrate them with plant components to create the desired texture and flavor of a traditional salmon fillet.

In addition to water and cell-cultivated salmon, our saku contains fats derived from canola, sunflower seeds, and algae, soy (an allergen), potato starch, konjac (a root vegetable), beta-carotene and lycopene (natural colors), carrageenan (an extract from red seaweed), and natural flavors.