Commercializing a whole muscle-cut of plant-based salmon
Products
Consortia Contribution
$6,826,411
Cluster Contribution
$4,653,706
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.
Related reading
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