In this episode of Protein Production Technology International, we speak with Chris Bryson, founder and CEO of New School Foods. This Toronto-based startup recently secured a $12 million seed round, bringing their total funding to $13 million. New School Foods' first product is a plant-based fillet that looks, cooks, tastes, and flakes like wild salmon. Bryson, who transitioned from e-commerce to food tech, shares his journey into the alternative protein space and his motivation to tackle the challenges of factory farming. New School Foods uses novel muscle fiber and scaffolding technology to create their product, focusing on taste, texture, aesthetic, mouthfeel, and functionality. The company's unique process involves using cold to create structure in their proteins, resulting in a product that starts out looking raw and takes on the appearance of cooked fish as it's prepared.