Intro
In this episode of “How I Built This with Guy Raz,” Guy interviews Aryé Elfenbein and Justin Kolbeck, the founders of Wildtype Foods. Wildtype Foods is a company that is revolutionizing seafood production by creating lab-grown salmon using stem cell technology. They aim to provide a sustainable and ethical alternative to traditional seafood consumption while reducing the environmental impact of meat and seafood production.
Main Takeaways
Reimagining Seafood Production
- Wild Type Foods is a company working on lab-grown salmon, just like the real thing, without the actual fish.
- Wild Type uses stem cell technology to create real cuts of sushi-grade fish.
- Wild Type is part of a growing number of companies hoping to make cell-cultivated meats just as common as plant-based substitutes.
- The company is aiming to reduce the environmental impact of meat and seafood consumption.
- The founders of Wild Type are Justin Kolbeck and Aryé Elfenbein.
The Journey of the Founders
- Two founders met at a dinner where nobody knew each other, hosted by a mutual friend.
- Justin was a Foreign Service officer and had just finished an assignment in Afghanistan before deciding to pursue an MBA at Yale.
- Aryé was a cardiologist doing residency at Yale and had previously done a PhD in Japan where the discovery of creating stem cells from ordinary skin cells was made.
- The discovery revolutionized the world of science and removed moral issues surrounding stem cell research.
- Two friends from different backgrounds meet and form a deep connection over shared interests and mutual respect.
From Idea to Reality
- They begin brainstorming business ideas and eventually settle on one that tugs at their heartstrings.
- One of their initial ideas was to create a new kind of neti pot called the “thenauzle.”
- The idea for cultivating meat came from one of the friends’ vacations in Australia, where they saw the impact of deforestation on the environment.
- The company, Wild Type, aims to create sustainable meat and seafood alternatives to reduce the environmental impact of traditional meat consumption.
Lab-Grown Seafood
- Cultivated seafood is a new method of producing seafood without the need for fishing or aquaculture.
- The company started by considering different types of meat and seafood to produce, based on cost and controversy.
- The first type of meat they attempted to produce was foie gras, but they quickly realized it was not a sustainable option.
- The company then shifted their focus to seafood as a way to have a positive environmental impact.
- They were able to start their work in a lab in San Francisco, where they rented space by the hour.
Challenges and Future Plans
- It took almost a year before the founders could try the first piece of salmon they grew, which was disappointing in taste as cells need structures and cues from their environment to create the complexities of texture and flavor.
- The founders were convinced that they could make a product that is really good and could scale into a big business that can even begin to be a drop in the ocean of the colossal amount of seafood that is consumed globally.
- The founders debated on how to create a product quickly enough to show the promise but still give them the space to iterate upon that and actually perfect what is such a difficult product to create in the end.
- The cost for one salmon roll was $200, and while people were impressed that they managed to do it, the salmon didn’t have the same visual appeal and structure that people would expect from salmon.
- The appearance and flavor of the salmon is still being refined with the help of chefs.
Summary
Reimagining Seafood Production: Lab-Grown Salmon
Wildtype Foods is at the forefront of the lab-grown meat revolution, focusing on creating sustainable seafood alternatives. Using stem cell technology, they aim to produce real cuts of sushi-grade fish without the need for fishing or aquaculture. Their goal is to reduce the environmental impact of meat and seafood consumption by providing a more ethical and sustainable alternative.
The Journey of the Founders: From Different Backgrounds to Shared Vision
Aryé Elfenbein and Justin Kolbeck, the founders of Wildtype Foods, met at a dinner where nobody knew each other. Despite their different backgrounds, they formed a deep connection over shared interests and mutual respect. Their journey started with brainstorming business ideas and eventually settling on the mission to create sustainable meat and seafood alternatives. Their friendship and complementary skill sets have helped them navigate the challenges of entrepreneurship.
Lab-Grown Seafood: A Sustainable Solution
Wildtype Foods recognized the environmental and moral consequences of traditional meat and seafood consumption. They decided to focus on seafood as a way to have a positive impact. Cultivated seafood provides a new method of producing seafood without the need for fishing or aquaculture. The founders started their work in a lab in San Francisco, experimenting with different types of meat and seafood. While they faced setbacks and challenges, they remain committed to creating a product that is both sustainable and delicious.
Challenges and Future Plans: Refining the Product
One of the main challenges Wildtype Foods faced was creating a product that met the expectations of consumers in terms of taste, appearance, and structure. The founders are continuously refining the appearance and flavor of the lab-grown salmon with the help of chefs. They believe that their product has the potential to scale and make a significant impact on the global seafood consumption. However, they acknowledge the need for further iteration and improvement to meet consumer expectations and preferences.
Conclusion
Wildtype Foods is leading the way in reimagining seafood production through lab-grown salmon. Their sustainable and ethical approach aims to reduce the environmental impact of traditional meat and seafood consumption. While they face challenges in perfecting their product, they are driven by their mission to provide a more sustainable and delicious alternative to traditional seafood. With their innovative approach and commitment to the cause, Wildtype Foods is paving the way for a more sustainable future in the food industry.
