Canada-based seafood and meat alternatives provider New School Foods has unveiled NS/TX Industries, dedicated to its unique manufacturing technology.
New School Foods specialises in developing plant-based salmon, and through NS/TX, it aims to extend its technology to red meat alternatives.
NS/TX’s patented scaffolding process, which uses directional freezing, has shown potential for creating realistic plant-based steak and bone-in ribs.
The process offers a significant advancement over traditional extrusion methods, which often fall short of consumer expectations for alt-protein products.
New School Foods’ manufacturing technology creates products with an authentic appearance, cooking behaviour, taste, and texture, closely mirroring real meat.
Also, it enables the production of whole-cut alternatives with integrated muscle fibres and connective tissue.
New School Foods founder and CEO Chris Bryson said: “Our scaffolding technology has proven to be more flexible than we imagined, and shown that it can be a superior manufacturing alternative to extrusion for red meat as well as seafood applications.
“We have spent the last year scaling up our manufacturing process into an assembly line that can create all of these products, and we decided that we don’t want to reserve this technology for a single brand.
“The creation of NS/TX allows us to partner with other brands to develop and manufacture the next generation of alternative protein products.”
NS/TX Industries will encompass three business units, including New School Foods, NS/TX R&D, and NS/TX Manufacturing.
New School Foods will focus on consumer and restaurant-facing products, including its flagship plant-based salmon and upcoming meat products.
NS/TX R&D will collaborate with other companies to develop custom formulations using the proprietary technology.
NS/TX Manufacturing will eventually open its technology to other food brands for private and co-branded offerings.
The cold-based directional freezing process of NS/TX results in products that start raw and transform when cooked, similar to traditional meat.
Furthermore, development follows the launch of New School Foods’ salmon filet in over 30 Canadian restaurants, partnerships with Bondi Produce and Gordon Food Service, and the completion of its vertically integrated production line.
