This startup produces plant-based seafood substitutes that replicate the texture, flavor, and nutritional profile of traditional seafood using proprietary formulation techniques. By providing whole-muscle alternatives, the company caters to the growing demand for sustainable and ethical food options while addressing concerns over overfishing and marine ecosystem degradation.
Funding
$18M raised to dateRaised to date based on public sources. This may differ from the amount the company actually raised and is based only on what is publicly available on the internet.
GSFounders
Product
Problem
Overfishing and marine ecosystem degradation are significant environmental concerns, driving a need for sustainable and ethical seafood alternatives. Current plant-based seafood options often fail to replicate the taste, texture, and nutritional profile of traditional seafood, limiting their appeal to consumers.
Solution
New School Foods develops plant-based seafood substitutes, focusing on whole-muscle alternatives that mimic the sensory experience of eating conventional seafood. Using proprietary muscle fiber and scaffolding technologies, the company recreates the structure of a salmon filet, including aligned muscle fibers, connective tissue, and fats. The resulting product looks, cooks, tastes, and flakes like salmon, offering a sustainable and nutritionally comparable option for consumers seeking to reduce their environmental impact. The plant-based salmon filets also match the same level of Omega 3's found in salmon.
Target Audience
The primary target audience includes consumers seeking sustainable and ethical food options, as well as chefs and restaurants looking to incorporate plant-based seafood alternatives into their menus.
Features
- Proprietary muscle fiber technology to replicate the texture and flakiness of cooked salmon
- Scaffolding technology to recreate the structure of a whole-cut salmon filet
- Proprietary flavor technology to mimic the taste of salmon
- Plant-based formulation that matches the Omega 3 content of salmon
- Product transitions from raw to cooked under similar cooking conditions as ordinary salmon