Wildtype makes filets of delicious fishes from cells harvested in petri dishes.
The Wildtype mission is to feed folks the fish they want, without plastics, chemicals, or environmental degradation.
Wildtype’s first product is a sushi-grade salmon made in the same kind of fermenters that brew beer. But unlike beer, Wildtype’s salmon filets are perfect for putting over rice or throwing on the grill.
I Dig It - Here's Why...
The world’s current appetite for animal proteins is an appetite for destruction. There’s not enough fish in the ocean to sustain its ecosystem and ourselves. And the fish that are there are filled with plastics and poisons that we pumped in. Wildtype’s cellularly made salmon is a way forward for us and for the planet.
Here's The Deal
Farmed Ain't Fresh
The projected size of the U.S. market for salmon in the food service and restaurant industry is expected to reach $10 billion over the next few years, giving Wildtype a huge market opportunity
Farmed salmon requires up to 17.6 pounds of fish to produce a 2 pound filet and can contain five times more toxins like PCBs and dioxin than other farmed fish. The farmed stuff can also contain a large number of microplastics. Compare that to Wildtype’s cultivated fish, which is plastic free but still high in Omega 3s and other healthy oils
Reducing GHGs From The 7 Seas
Just Brew It
A study this year in Nature found that deep-sea trawling contributes as much in greenhouse gases as the entire global aviation sector, so by growing filets on land, Wildtype can reduce a big source of emissions.
Wildtype’s salmon is drawn from the cells of a fish and then cultivated in tanks to make pounds of meat without the need for deep sea fishing, factory fish farming, or slaughtering. It hasn’t been exposed to any chemicals or pollutants, it’s just clean filets o’ fish.