🌱🐟 WHOLE-CUT PLANT-BASED SALMON TO DEBUT IN RESTAURANTS SOON
New School Foods, which produces whole-cut wild salmon from plants, has collaborated with Matthew Kenney to launch the New School Culinary Council (NSCC), an invite-only collective of international chefs and restaurateurs. The advisory hub will help guide the company through its upcoming launch in restaurants.
Members of the NSCC will work closely with the Toronto-based startup to guide product development, recommend recipes, and support the adoption of its whole-muscle salmon. It reflects the company’s positioning of its seafood analogue as chef-led, with the use of plant fibres able to replicate the texture of fish muscle fibres, and recreate the same flavour, appearance and functional attributes.
New School Foods has also been working with precision fermentation startup Liven Proteins and dehydration solutions provider NuWave Research Inc. on an $11.4M project partly funded by the Canadian government, which will combine its salmon production tech with Liven’s animal-free collagen and NuWave Research’s vacuum microwave technology to manufacturer whole-muscle plant-based salmon at scale.
“While the market is going through an adjustment period, long-term, we expect this will be a very exciting sector,” said New School Foods CEO Chris Bryson. “Customers are still looking for alternatives, and that shows based on the plant-based sector’s growth in Europe and US foodservice. But the products need to be better – in taste, texture, cooking experience, and clear nutritional benefit over meat/seafood. That will require better ingredients, and better processing technologies to more closely meet customer expectations.”
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