Burgeoning 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 dishes.
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.
Kolbeck said: "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.
Kolbeck said: "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."
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.
Spark 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 years?"
Emily Court is a passionate ethical vegan from Eastern Canada. She is a Challenge 22 Mentor, Digital Writer, and experienced animal advocate driven by issues of animal liberation and social justice. She studied at Dalhousie University, where her thesis highlighted intercultural and gender relations. She is an established public speaker, writer, and world traveller with a drive to provide a voice to those who might not otherwise have one. You can follow her on Instagram @emily.j.court or on Twitter @_EmilyJCourt_.
Disclaimer: The opinions expressed in this article are prepared in the author's capacity and do not necessarily reflect the views and opinions of Plant Based News itself.
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