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Scaling manufacturing technology that develops whole-cut meat and fish alternatives

Technology
Technology Leadership PRIORITY

Products

PROJECT TIMELINE
March 2026 to June 2027
PROJECT STATUS
Fund II: In progress
TOTAL INVESTMENT
$15,074,090.34

Consortium Contribution
$10,127,077.55

Cluster Contribution
$4,947,012.79

Partners

NS/TX Industries (NEW/SCHOOL FOODS)

Infusd Nutrition

New Protein International

Goal

To introduce automation of NS/TX’s assembly line and expand their offerings to introduce whole-cut beef and pork alternatives, using value-added Canadian-sourced ingredients to improve nutritional profiles

Project Summary

This project focuses on scaling NS/TX’s proprietary manufacturing technology platform to increase output, decrease unit costs, and support B2B manufacturing across a range of product applications.

This work will result in higher-quality meat and fish alternatives for Canadian consumers, food-service operators and white-label brands.

NS/TX’s expanded manufacturing capabilities will support improved nutritional profiles and a broader range of proteins, including Canadian pea, fava, and, most notably, NPI’s soy varieties. Their work involves refining their first-of-its-kind, hexane-free soy production and supplying NS/TX with NPI’s clean-label soy proteins.

Infusd is developing at pilot scale and validating the world's first water-stable creatine ingredient, applying their nutritional processing knowledge into the nutraceutical and functional ingredient market.

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