Reading Time: < 1 minute Wild Type is developing lab-grown salmon for sushi and lox dishes
Reading Time: < 1 minute

US company Wild Type has generated $3.5 million in investment to develop a
slaughter-free alternative to conventional salmon grown from cells.


The company
aims to offer salmon grown from stem cells to be used in both sushi and lox

While products grown from cells are slaughter free – and often seen as a way to reduce
cruelty and environmental impact – they are not technically vegan as the calls are harvested from real animals, making the product controversial for some.


Wild Type creators,
former US diplomat Justin Kolbeck, and cardiology-trained Arye Elfenbein MD PhD, aim to develop technologies that can be used
applied to a number of products.

 “We didn’t want to build a tool that could just be used for beef, or a
specific type of chicken, or a specific fish.”


The brand
is working with a number of chefs – who regularly test the developing products.

 “We wanted to make sure we were building something that people would
love, so from day one we reached out to friends in the food business.”

The future
of protein?

Inspired by the need to feed a growing population, the company
obtained its hefty $3.5 million in investment with the help of Spark Capital, a
company which aids startups in the early stages of development – and takes
particular interest in the future of protein.

Capital investor, and soon-to-be Wild Type board member, John Melas-Kyriazi said: “This is an area we have been interested in for a long time at Spark: What is
the protein source that is going to feed the world over the next 50 to 100

Emily Court

Emily Court is a writer and content creator published in Plant Based News, Raise Vegan, Living Vegan and The Financial Diet. A self-described "recovering vegan hothead," she is now a pragmatic member of Vancouver's vibrant and growing plant-powered community. Hailing from Halifax, Nova Scotia, she holds a BA in Spanish and certificate in Intercultural Communication from Dalhousie University, where her thesis focused on topics of cultural and gender-based discrimination. She aims to apply a privilege-conscious and culturally sensitive approach to her work in all fields.