WildtypeLabeling the future: ______ salmonNew research on labeling seafood cultivated from cellsMar 8, 2021Mar 8, 2021
WildtypeIntroducing Wildtype Sushi-Grade SalmonLast summer we gathered with friends, chefs, journalists, and others at Olympia Oyster Bar in Portland, OR to taste the world’s first…Sep 14, 2020Sep 14, 2020
WildtypeTransparency and the food we eatLike 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…Mar 2, 2020Mar 2, 2020
WildtypeSeries A and the Wild road aheadWe’re thrilled to announce that CRV has led Wild Type’s Series A financing. The $12.5 million round included participation from Maven…Oct 8, 20191Oct 8, 20191
WildtypeAn early taste of Wild Type salmonWe 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…Jun 12, 2019Jun 12, 2019
WildtypeWild Type food for thought #5Winter edition part 5 of 5: harnessing food trendsJan 30, 2019Jan 30, 2019
WildtypeWild Type food for thoughtWinter edition, part 2 of 5: supply and demandDec 27, 2018Dec 27, 2018
WildtypeWild Type food for thoughtWinter edition part 1 of 6: the business caseDec 18, 2018Dec 18, 2018
