Wildtype, a US company that produces sushi-grade cultivated salmon, has begun operations at its new pilot plant in San Francisco.
The new facility significantly expands the start-up’s production capabilities and will house what Wildtype claims will be the world’s first tasting room and education centre for cultivated seafood.
The pilot plant’s near-term capacity is around 50,000lb of seafood per year, with the facility expected to be able to produce upwards of 200,000lb each year at full capacity.
In addition, the facility will serve to educate people about cellular agriculture and give them the opportunity to taste cultivated seafood. The San Francisco site’s in-house sushi bar is set to open this autumn.
“Global demand for seafood is outpacing supply, so the status quo needs to change. Our pilot plant will showcase the promise and wonder of growing fish fillets using cell cultivation,” said Wildtype co-founder, Aryé Elfenbein.
“In addition to being designed to shorten innovation cycles and facilitate the scaling of food production, the facility will be a place where the public can learn about this fascinating new technology.”
Wildtype co-founder, Justin Kolbeck, added: “Wildtype wants to establish a high standard of education, trust and transparency with our customers and the public. We want to show people where their food comes from and how it’s made.”
© FoodBev Media Ltd 2021
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