Yes, Neptune is a Canadian company that makes plant-based fish

Creating high-quality fake meat is an enormous challenge, and commercializing research and development (R&D) in Canada presents its own set of difficulties. Today, we’re speaking with Chris Bryson, the founder and CEO of New School Foods. Bryson is focused on turning innovative R&D into a viable Canadian company that offers plant-based whole cuts of salmon.

Bryson’s background lends credibility to this ambitious venture. He previously founded Unata, which was later sold to Instacart, demonstrating his capability to build and scale a business. New School Foods has already raised $12 million USD in funding, supplemented by additional Canadian grants.

Despite this promising start, the company is tackling one of the most complex segments of the fake meat industry: plant-based seafood. This sector aims to alter consumer eating habits in a market where notable players like Beyond Meat and Impossible Foods have experienced both rapid growth and significant setbacks.

The complexity Bryson and his team are facing cannot be understated. Producing realistic plant-based whole cuts, particularly of salmon, involves sophisticated technology and intricate processes to replicate the texture, flavor, and nutritional profile of real fish. This endeavor is exponentially more challenging than producing ground or processed plant-based meats, which have already seen varying degrees of success and acceptance.

As a vegetarian, I’ve tasted a range of plant-based burgers and other meat substitutes. While I'm not particularly a fan of fish or fake fish, I am enthusiastic about the potential of New School Foods. The company plans to launch its products later this year, targeting restaurants in major cities such as Los Angeles, New York, and Toronto. This strategic approach allows them to refine their offerings and gain valuable feedback before potentially expanding to retail markets.

New School Foods’ mission extends beyond merely creating a convincing fake salmon; it aims to contribute to more sustainable and ethical food production. Traditional fishing and aquaculture practices have significant environmental impacts, including overfishing, habitat destruction, and pollution. By providing a viable plant-based alternative, New School Foods could help alleviate some of these issues, promoting a more sustainable food system.

The success of this venture could also inspire further innovation and investment in the plant-based seafood sector, encouraging other companies to explore and develop their own products. This could lead to a more diverse and competitive market, ultimately benefiting consumers by providing more options and better quality plant-based foods.

In summary, while the challenges of creating high-quality fake meat and commercializing R&D in Canada are significant, New School Foods is poised to make a substantial impact. 

Creating high-quality fake meat presents numerous challenges, and commercializing R&D in Canada is no easy feat. Today, we’re talking to Chris Bryson, founder and CEO of New School Foods, who is on a mission to commercialize advanced R&D and establish a Canadian company specializing in plant-based whole cuts of salmon.

Bryson’s impressive background includes founding Unata, which he successfully sold to Instacart. With New School Foods, Bryson has already raised $12 million USD in funding, supplemented by additional Canadian grants. Despite this strong start, New School Foods is venturing into one of the most complex areas of the fake meat industry: plant-based seafood. This sector aims to revolutionize consumer eating habits in a market where major players like Beyond Meat and Impossible Foods have experienced both spectacular growth and significant setbacks.

The task Bryson and his team are undertaking is incredibly intricate. Producing realistic plant-based whole cuts of salmon involves advanced technology and sophisticated processes to replicate the texture, flavor, and nutritional profile of real fish. This endeavor is exponentially more challenging than creating ground or processed plant-based meats, which have already seen varying levels of success and acceptance.

As a vegetarian, I’ve tried a variety of plant-based burgers and other meat substitutes. While I'm not particularly a fan of fish or fake fish, I am excited about the potential of New School Foods. The company plans to launch its products later this year in restaurants in major cities such as Los Angeles, New York, and Toronto. This strategic rollout will allow them to refine their offerings and gain valuable feedback before potentially expanding to retail markets.

New School Foods’ mission goes beyond simply creating a convincing fake salmon. It aims to contribute to more sustainable and ethical food production. Traditional fishing and aquaculture practices have significant environmental impacts, including overfishing, habitat destruction, and pollution. By providing a viable plant-based alternative, New School Foods could help alleviate some of these issues and promote a more sustainable food system.

The success of this venture could also inspire further innovation and investment in the plant-based seafood sector, encouraging other companies to explore and develop their own products. This could lead to a more diverse and competitive market, ultimately benefiting consumers by providing more options and higher quality plant-based foods.

With Chris Bryson’s proven track record and strong financial backing, New School Foods is well-positioned to navigate the complexities of the industry and bring its innovative plant-based salmon to market. Their success could mark a significant step forward in the evolution of sustainable food production and consumption.