New research on labeling seafood that is cultivated from cells

Wildtype salmon nigiri and packaged saku block for sushi

A new technology emerges, now what do we call it? The first mobile phone was dubbed a “shoe” phone when it launched because it was only the size of a shoe box. In the early 1800s, Ányos István Jedlik was among the first to devise the motor that would later propel the electric car. He called it a lightning-magnetic self-rotor.

Today, we are on the cusp of another breakthrough in technology, this time in seafood and meat production, and we are being asked to select a name early in a…

Wildtype salmon nigiri with pickled ginger and wasabi

Last summer we gathered with friends, chefs, journalists, and others at Olympia Oyster Bar in Portland, OR to taste the world’s first cell-based salmon. Although it was a momentous evening for us, we knew it was only our first version, and a first step.

We’ve now taken a second big step. We couldn’t be more excited to unveil the next batch of Wildtype seafood: sushi-grade pacific salmon that’s perfect for sashimi, nigiri, or your favorite salmon roll.

Like many others, we have often wondered where most of our meat comes from and what’s in it. When was the last time any of us had the chance to visit an industrial farming or mariculture operation to learn the answers?

Much has been written about our diminishing visibility into conventional agriculture, and the secretive nature of intensive farming has become a growing source of public consternation in recent years. These modern farming realities have entered the darkest corners of our imaginations, inspiring brilliant demonstrations, dystopian art, and bold activism across the globe.

When it comes to seafood, the industry…

We’re thrilled to announce that CRV has led Wild Type’s Series A financing. The $12.5 million round included participation from Maven Ventures and renewed support from our seed investors including Spark Capital and Root Ventures.

In particular, we’re excited to welcome George Zachary to Wild Type’s board of directors. In addition to his 20+ years of experience in venture, George is a former founder who shares our passion for creating the cleanest, most sustainable fish and meat on the planet.

Funding rounds have a way of punctuating the otherwise whirlwind pace of a young and growing company. Looking back over…

We started Wild Type with a mission to make the most delicious and sustainable fish and meat on the planet. To us, that means creating a product that not only tastes great, but one that we can all feel good about eating. Salmon was a natural place to begin given the challenges the fish is facing in the wild.

Over the past year, we’ve developed prototypes, tasted them, and listened carefully to the input of our partner chefs. When the time came to debut the latest version of our products, we could think of no better place to do so…

Winter edition part 5 of 5: harnessing food trends

Public discourse about cell-based meat is now a nearly daily phenomenon. At the same time, a lively discussion is underway concerning trends that are transforming nearly everything about how we eat. What we haven’t seen, however, is a discussion of cell-cultured meat and fish within the context of the transformations underway in our food system. For example, what does the rise in popularity of organic, natural, and clean-label foods mean for cell-based meat and fish production? How can these new technologies address a growing demand for transparency and traceability in our…

Winter edition, part 4 of 5: white space

Producing great food at scale requires much more than growing cells. It requires an iterative process of prototyping and refinement, industrial process design and facility development, sound supply chains, and quality assurance. In this post, we outline a value chain for the cell-based meat and fish industry and highlight a few white space opportunities for aspiring entrepreneurs.

In the graphic above, we propose a value chain that will be required to bring cell-based meat to market at scale. …

Winter edition, part 3 of 5: talent

Who are the people behind today’s cell-based meat and fish companies? What are their educational backgrounds? How might the talent landscape evolve over the next five years? We dig into these questions and more in today’s post on jobs in cellular agriculture.

The chart below provides a snapshot of today’s jobs in cell-based meat. We pulled the underlying data from LinkedIn and company websites in September, and classified each role based on the person’s training and educational background. …

Winter edition, part 2 of 5: supply and demand

The number of companies developing cellular agriculture technology continues to grow. But, are these companies building capacity in the right places? In our last post, we made the business case for a new form of meat and fish production. Today, we explore the geographic distribution of today’s largest cell-based meat and fish companies and evaluate whether these firms are building supply that can meet tomorrow’s demand for animal protein.

The chart below shows the geographic location and protein focus of the twelve cell-based meat and fish companies that have teams of…

Winter edition part 1 of 5: the business case

The argument for why we need cell-based meat usually goes something like this: meat production has a devastating impact on the environment. There are also significant public health concerns like food-borne illness, antibiotic use in meat, and other contaminants such as mercury and microplastic in our fish.

But, let’s suppose that you don’t find these arguments persuasive. Is it possible to make the case for cell-based meat and fish without relying on the potential environmental and health benefits? …


On a mission to create the cleanest, most sustainable seafood on the planet

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