The Quest to Make Vegan Salmon that Tastes and Flakes Like the Real Thing
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The first thing visitors see when they walk into New School Foods’ Toronto headquarters is a wall covered in framed photographs of fish fillets.
To be more precise, it’s 26 images of dinner-sized portions of salmon – each one a prototype created in the high-tech lab at the back of the building, part of the company’s quest to make a plant-based protein that looks, smells, cooks, tastes and flakes like the real McCoy.
“We will never stop trying to make it better,” says...
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