Wildtype, a pioneering company in the cultivated meat industry, has been making significant strides in the field. They've developed a revolutionary process to create meat products that are not only sustainable but also incredibly delicious.
Their innovative approach involves using cellular agriculture to produce meat, which eliminates the need for animal slaughter. This not only reduces the environmental impact of traditional farming but also ensures a consistent and high-quality product.
Wildtype's commitment to quality is evident in their products, which are made from real meat cells that are carefully cultivated to mimic the taste and texture of traditional meat. Their products are also free from antibiotics, hormones, and other unwanted additives.
One of their notable achievements is the creation of a line of sushi-grade tuna products that are not only delicious but also sustainably sourced.
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Origins and Development
Wildtype was founded by Aryé Elfenbein and Justin Kolbeck in 2016, with Elfenbein being a PhD cardiologist.
They started exploring funding possibilities a year prior, but government science grants weren't an option, leading them to venture capital instead.
After raising a $3.5 million seed round in 2018, Wildtype was able to launch its research and development.
Proof Of Concept
In June 2019, the company held a tasting at a restaurant in Portland, Oregon, where guests were served an array of dishes made with Wildtype's first cultivated salmon prototype.
The tasting featured dishes made with Wildtype's first cultivated salmon prototype, which was a major milestone for the company.
It took them 3.5 weeks to create the pound of salmon that was consumed at the tasting.
At the time, the cost of producing just the spicy salmon roll was about 200 U.S. dollars.
Pilot Plant
Wildtype's pilot plant opened in San Francisco on June 24, 2021. The startup had already raised $16 million in funding by that time.
The pilot plant was capable of producing 50,000 pounds of salmon per year as of October 2021. This production level was claimed to be scalable to 200,000 pounds a year.
This significant investment in infrastructure allowed Wildtype to take a major step forward in its research and development.
Cultivated Meat to Hit Restaurant Menus
Wildtype became the first start-up to be permitted to sell cultivated seafood in the United States after obtaining regulatory approval from the FDA on May 28, 2025.
This breakthrough paved the way for its cultivated coho salmon to be on the menu at the Kann restaurant of Gregory Gourdet in Portland, Oregon, just a few days later.
The FDA's 'no questions' letter confirmed that the cultivated salmon is "as safe as comparable foods produced by other methods".
Founders Aryé Elfenbein and Justin Kolbeck plan to debut retail too, following the foodservice launches.
Mission Barns, which received FDA green light in March, will soon serve its cultivated pork at Fiorella Sunset in San Francisco this quarter.
In addition, its meatballs will be available at Sprouts Farmers Market.
Believer Meats, an Israeli startup, also received FDA authorisation for its cultivated chicken in July.
These developments come in what is turning out to be a milestone year for cultivated meat in the US.
Clever Carnivore hosted a public tasting of its cultivated bratwurst in Palo Alto and San Francisco, ahead of a planned launch in 2026.
Vow's cultured quail has been available at restaurants in Singapore since April 2024, and in Australia since June.
Industry Recognition and Partnerships
Wildtype has received industry recognition for its innovative approach to cell-based seafood. They were named one of the top 10 most promising biotech startups in 2020 by the World Economic Forum.
Their commitment to sustainability and reducing the environmental impact of traditional fishing practices has earned them a spot in the Forbes 30 Under 30 list. This recognition highlights the company's dedication to making a positive difference in the industry.
Wildtype has partnered with renowned chefs and restaurants to showcase their products and promote the adoption of cell-based seafood. This collaboration has helped to increase awareness and acceptance of their technology among the culinary community.
First Commercial Sales
Wildtype Inc. is the first cultured/cultivated seafood company to gain FDA approval for public consumption of its product.
The company's cultivated salmon is being served at Kann restaurant in Portland, Oregon, starting on Thursday nights in June, and every day in July.
Wildtype received the FDA non-objection letter on May 28, allowing them to launch their product in the market.
The FDA's no-objection letter stated that Wildtype's cultured salmon is "as safe as comparable foods produced by other methods and would not contain substances that adulterate the food."
Wildtype's salmon is made from cells taken from coho salmon from a Washington state hatchery at the "fry stage" of development, shortly after the fish hatch from the egg.
The company plans to expand their product to four additional restaurants after the June trial run at Kann restaurant.
Chef-owner Gregory Gourdet of Kann restaurant said, "We take pride in the ingredients we utilise, and introducing Wildtype's cultivated salmon to our menu hits the elevated and sustainable marks we want our menu to offer guests who share a similar value system to ours."
Frequently Asked Questions
Where is Wildtype based?
Wildtype is headquartered in San Francisco, California, specifically in the Dogpatch neighborhood. Their facility is located in a converted microbrewery, where they produce cultivated seafood.
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