Lab-grown salmon introduced by Bay Area-based seafood company

Wildtype, a San Francisco-based seafood company, has launched lab-grown salmon to combat the expected seafood shortage as the population grows to three billion. Founders Justin Kolbeck and Dr. Arye Elfenbein emphasize the urgency of developing sustainable food sources, inspired by stories of families struggling to access food. The company’s facility has evolved from a microbrewery to a cutting-edge lab where they cultivate salmon cells using bioreactor technology. Their process, which has achieved FDA clearance, involves creating biological salmon tissue blended with plant-based ingredients.

Elfenbein's background as a cardiologist and microbiology researcher enriches the scientific foundation of their work. To foster consumer acceptance, Wildtype has hosted tastings and collaborated with chefs, presenting lab-grown salmon as a viable option alongside traditional seafood. The founders face the ongoing challenge of convincing the public to try lab-based seafood products. With similar initiatives emerging in the Bay Area, Wildtype positions itself at the forefront of sustainable food innovation.