Jun2019

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…

Food

Jan2019

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.…

Food

Jan2019

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,…

Food

Jan2019

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…

Food

Dec2018

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…

Food

Dec2018

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

Mar2018

We are thrilled to announce that Wildtype has expanded its base of supporters to include our friends at Spark Capital, Root Ventures, Mission Bay Capital, and a number of angel investors. We are also delighted to welcome Spark’s John Melas-Kyriazi…

Food