Justin Kolbeck, co-founder of cultivated seafood startup Wildtype, reflects on the company's June 2019 debut public tasting and the limitations of their early salmon prototypes.
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“Looking back on those pictures today, I mean, I can't help but cringing because it just didn't have the same visual appeal and structure that people would expect from salmon.”
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More from Justin Kolbeck
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Kolbeck: Current global meat and seafood consumption rates are unsustainable
“It was clear that at some point, eating meat and seafood at the rate we are is not going to work anymore, right? For all the reasons you mentioned, there's environmental reasons, there's sort of humane reasons. There's economic reasons.”
Kolbeck: Humans ingest a credit card's worth of microplastics weekly
“The number that I can't get out of my head is five grams or the equivalent of a credit card worth of microplastics that Going to our bodies every week.”
Kolbeck: Nutritious wild seafood will become increasingly inaccessible to most
“Strongly rising demand with pinched supply means some of our healthiest, most nutritious seafoods are only going to become further and further out of reach of many people.”
Kolbeck: Ocean biodiversity will vanish by 2050 without drastic intervention
“If we don't seriously turn things around by the middle part of the century, we can just say goodbye to the biodiversity that exists in our oceans today.”
Kolbeck: Wildtype prototyped a cell-cultivated foie gras in mere months
“So we were able to make some foie gras, like a, you know, a fairly small amount and people, people tried it. I remember the first person that we invited to try it was a friend of ours in San Francisco. And, you know, it was tiny amount, like so small that it w…”
Kolbeck: Roughly half of a caught fish's weight is discarded
“Half of, roughly, half of a fish's weight gets thrown away or discarded between the time it's caught and the time it shows up on your plate, right? Things like fins and bones and so on that we don't consume.”
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