New School Foods, a Toronto, Canada-based company developing a cold-based technique using directional freezing, combined with a proprietary scaffolding technology, raised $6M in funding.
Backers included Inter IKEA Group, Good Startup, NewTree Capital and Hatch.
The company intends to use the funds to support its upcoming launch in U.S. and Canadian restaurants.
Led by CEO Chris Bryson, New School Foods developed a cold-based technique using directional freezing, combined with a proprietary scaffolding technology to deliver:
- Muscle fibers, made from plants.
- Whole-cut presentation.
- Raw-to-Cooked: its cold-based processing technology creates a filet that starts raw and cooks like wild fish.
- Scalable by design: Production technologies can operate at a global scale, while maintaining the texture, mouthfeel, and macro structure.
The first product is a plant-based salmon filet, which is slated to be served in restaurants in North America later this year.
The company will further enhance its products in collaboration with chefs via its chef-only pilot program.
FinSMEs
28/08/2024