Whole cut seafood and meat alternatives
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Turning plant-based protein on its head.
A revolutionary approach transforms plant protein into whole cut ‘meat’ that looks and cooks like the real thing
The Opportunity
The demand for healthier and more sustainable protein is coming from industry and consumers alike. But price, taste and texture have been persistent challenges for the alternative protein industry. And while many brands have focused on nuggets and burgers, very few have cracked the code for whole cut meats, the largest proportion of traditional meat sales. New School Foods has developed a novel approach to convert plant-based proteins into whole cut meats like salmon and ribs.
The Challenge
New School Foods saw the white space in whole cut fish – the demand was real and their technology was getting close in terms of taste and texture. They needed to hire the right technical team to help them with the final development in preparation for their public launch.
Working with someone who understands the timeline of deep innovation is crucial. NPC has been a sounding board and supportive resource right from the start.
NPC’s Solution
NPC provided $75,000 through their Access to Talent Program to support the hire of a Lead Food Materials Scientist to complete the final technical development to get their plant-based salmon filet ready for launch. With this hire, the product refinement has attracted the interest and engagement of investors and vegan chefs, and a major restaurant launch is scheduled for 2024.
NPC is committed to the creation of natural products that are better for people, animals and the planet. We propel early-stage Canadian innovators with the advice, connections and capital they need to develop and de-risk their solutions quickly and efficiently.
New School Foods
Description:
Sector(s):
Food, Nutrition, FoodtechFunding Type:
Access to TalentProvince:
OntarioFunding Amount:
$75,000
Year of Funding:
2023
Name:
Chris Bryson
