New School Foods Revolutionizes Plant-Based Meats with Innovative Technology
Canadian startup New School Foods is making waves in the plant-based industry by securing nationwide distribution deals with Gordon Food Service and Bondi Produce. This expansion aims to enhance the availability of their unique plant-based whole cuts, developed using patented ‘directional freezing’ technology that effectively mimics the fibrous texture of traditional meat.
Launching late last year, these revolutionary products are sold in their ‘raw’ form, allowing them to look and cook like animal flesh. They are set to make their mark in various culinary settings, from sushi restaurants to trendy boutique hotels seeking alternatives to the conventional plant-based burger.
The Challenges in Alt Meat Market
The alternative meat market has faced challenges in recent years, with consumers growing tired of familiar offerings like burgers and processed plant products. New School Foods is taking a different tact, focusing on high-quality products—starting with salmon, as revealed by founder and CEO Chris Bryson in a recent interview with AgFunderNews.
“There’s no silver bullet in this market,” Bryson explains. “It’s a multitude of factors including price, taste, texture, the cooking experience, nutritional profile, and even the political climate surrounding this sector.” He underscores the importance of providing a clear value proposition, noting that consumers are reluctant to pay a premium for products that do not meet their expectations. “People have been blown away by our product,” he adds.
Understanding Directional Freezing Technology
According to a patent filing, the process begins with the creation of a hydrogel utilizing hydrocolloids like alginate, which is then placed on a freezing surface. This induces the formation of elongated, fibrous ice crystals throughout the gel. When these ice crystals melt, they leave behind a honeycomb structure which New School Foods then infuses with proteins, fats, flavors, and nutrients to create a ‘raw’ looking slab of meat. During cooking, the proteins gel, forming the desired meaty texture.
Additionally, layers of connective tissue are created through a patent-pending injection process. Bryson likens the product model to “a big piece of Jell-o,” with the freezing experience transforming it into a porous scaffold that can be infused with various ingredients.
By manipulating process parameters, New School can alter the dimensions and texture of the fibers. Bryson also revealed plans to transition to a continuous production method at their 28,000 sq ft facility next year, significantly reducing the production time from two days to mere hours.
A Low-Cost Approach with High Scalability
Despite operating in limited quantities today, New School Foods has developed a highly scalable process that does not rely on expensive, bespoke equipment. Bryson, who initially entered this sector as an angel investor, found that many startups relied on a similar and often costly manufacturing technology: extrusion. His goal shifted to funding projects focused on new manufacturing processes, one of which originated from Toronto Metropolitan University, resulting in their innovative directional freezing method.
Predictable Physics of Production
“What’s exciting about our method is that it’s horizontally scalable,” Bryson states. “The physics don’t change substantially as we increase volumes.” This predictability allows for fine-tuning in product quality and texture. While production is currently manual, Bryson is optimistic about the path to cost parity for their products while maintaining premium quality. Alongside their main offerings, waste from production is effectively repurposed into secondary products like salmon burgers.
With approximately $18 million raised to date, including contributions from industry players like Lever VC and Inter IKEA, New School Foods is set to reshape the future of plant-based meats. When asked about the potential for IKEA to include their products in its offering, Bryson hinted at the retailer’s public commitment to have 50% of its menu plant-based by 2025 as a promising endorsement.
Further Reading
This structured HTML article presents the key information about New School Foods, its innovative processes, and market strategies.
