4 ms·

Sure. I'm comfortable either reading the description on a menu or the packaging it presumably comes in to determine what I'm actually getting.

goda90 1y ago
So why not just call it "vegetable and lab grown salmon cells"?
maximus_01 1y ago
I think that example wasn't the best as it's probably so obvious it isn't salmon it wouldn't fool anyone. But would you be comfortable if someone sold Hoki or Puffer Fish as Salmon? And then only in the fine print said it was actually Hoki that tasted like salmon or whatever. What if someone sold actual fish but called it Tofu, and only disclosed in the description that it was fish that tasted like Tofu? That is a world I don't want to live in.
- zukzuk 1y ago
  Almost every sushi restaurant in North America sells “crab” that contains 0% crab. Very few people seem to make a fuss about this.
  - maximus_01 1y ago
    I must admit I didn't know that. Do you think that is widely known amongst people who eat them? But yes, either way, I find that disturbing.
  - frumplestlatz 1y ago
    … and it must be clearly labeled as imitation crab on the menu. They cannot just call it “crab”.
  - bowmessage 1y ago
    Very few people realize what they’re actually eating, I fear.
- Klonoar 1y ago
  You already live in that world and don't seem to know it.
  - maximus_01 1y ago
    It does seem so. To be fair I live in Australia which does seem to have much stricter labelling requirements than the US.
rvba 1y ago
"I can't believe it's not butter" product
- rectang 1y ago
  Or as my brother and I called it, "Ick-bihn-buh" — enunciating the "ICBINB" acronym. The proof-of-concept marketing name "I Can't Believe It's Not Salmon" illustrates the fundamental problem here. Can lab-grown salmon be labeled as just plain "salmon"? Can it reside in the meat department right next to farm-raised and wild-caught salmon fillets? Does it always have to be prepended with "cultivated"?

goda90 1y ago

So why not just call it "vegetable and lab grown salmon cells"?

maximus_01 1y ago

I think that example wasn't the best as it's probably so obvious it isn't salmon it wouldn't fool anyone. But would you be comfortable if someone sold Hoki or Puffer Fish as Salmon? And then only in the fine print said it was actually Hoki that tasted like salmon or whatever. What if someone sold actual fish but called it Tofu, and only disclosed in the description that it was fish that tasted like Tofu? That is a world I don't want to live in.

zukzuk 1y ago
Almost every sushi restaurant in North America sells “crab” that contains 0% crab. Very few people seem to make a fuss about this.
- maximus_01 1y ago
  I must admit I didn't know that. Do you think that is widely known amongst people who eat them? But yes, either way, I find that disturbing.
- frumplestlatz 1y ago
  … and it must be clearly labeled as imitation crab on the menu. They cannot just call it “crab”.
- bowmessage 1y ago
  Very few people realize what they’re actually eating, I fear.
Klonoar 1y ago
You already live in that world and don't seem to know it.
- maximus_01 1y ago
  It does seem so. To be fair I live in Australia which does seem to have much stricter labelling requirements than the US.

rvba 1y ago

"I can't believe it's not butter" product

rectang 1y ago
Or as my brother and I called it, "Ick-bihn-buh" — enunciating the "ICBINB" acronym. The proof-of-concept marketing name "I Can't Believe It's Not Salmon" illustrates the fundamental problem here. Can lab-grown salmon be labeled as just plain "salmon"? Can it reside in the meat department right next to farm-raised and wild-caught salmon fillets? Does it always have to be prepended with "cultivated"?