Since we started building Wildtype nearly five years ago, the public conversation about the cultivated seafood and meat industry has largely centered on “firsts.” First burger (h/t Mosa), first meatball (h/t Upside), etc. While we’ve seen plenty of…
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.
New research on labeling seafood that is cultivated from cells. 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.
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…
We’re thrilled to announce that CRV has led Wildtype’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…
We started Wildtype 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…
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.…