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Commercializing a whole muscle-cut of plant-based salmon

Technology
Technology Leadership Priority

Products

PROJECT TIMELINE
October 2023 to April 2025
PROJECT STATUS
Fund II: Complete
TOTAL INVESTMENT
$9,502,008.88

Consortium Contribution
$9,502,008.88

Cluster Contribution
$3,543,522.00

Partners

NSTX Industries (New School Foods)

Liven Proteins

NuWave Research

Goal

To commercialize a whole muscle-cut of plant-based salmon that transforms from raw to cooked, focusing on the scale-up of production and the sale of a fully commercial, market-ready product.

Project Summary

Building off New School Food’s and Liven Proteins’ first project, which proved out the technology necessary to formulate a full, muscle-cut type product, this project focuses on the scale-up of production and the sale of a fully commercial, market-ready product.

New School Foods, Liven Proteins and NuWave Research are combining their expertise to commercialize a whole muscle-cut of plant-based salmon that transforms from raw to cooked. The first of its kind to market, the product will offer consumers an experience that offers the same taste and texture of their seafood counterpart

New School Foods is using its newly developed production technology to create a plant-based whole fillet of salmon that transforms from raw to cooked. Liven is creating animal-free proteins through precision fermentation that will provide functional and nutritional benefits to this product and other plant-based products. While NuWave Research is contributing through the development and validation of new production techniques for their core vacuum microwave technology, which will accelerate the production for New School Foods and others.

Results and Impact

  • Established a Toronto-based facility that will serve as a future co-manufacturing hub, offering Canadian SMEs access to New School Food's (NSTX’s) patented technology and lowering barriers to scaling innovative food products. The facility has created skilled jobs for scientists, engineers, and production staff, with further employment growth expected as production scales. The facility represents one of the world’s only commercial-scale operations producing whole-cut alternative proteins (>100 kg/day).
  • As of 2025, NSTX is pursuing both direct and indirect routes launching plant-based salmon fillets and burgers in over 30 Canadian restaurants. These activities generate new Canadian-owned IP and diversified revenue streams through product sales, licensing, and co-manufacturing.
  • The investment accelerated Liven’s IP development, including advancement of its PCT patent application for animal-free collagen and establishment of proprietary production strains and manufacturing processes. Collaboration with consortium partner New School Foods provided critical, market-driven insights that guided ingredient design and laid the groundwork for future commercial partnerships.

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