Enlarge / It may look a lot like fish, but it's not. (credit: New School Foods) I could count on one thing as I sat down for a multiple-course meal based on something that looked very much like salmon: I would not have to worry about any bones. The plant-based theme ingredient came from a Toronto startup called New School Foods that has been developing a way to construct a salmon substitute with not just the taste but also the texture of the real thing. New School treated a table’s worth of journalists to a tasting dinner in Toronto in late June—subject to a no-food-photos rule for attendees but with no restrictions on taking notes.
Comment on I try synthetic salmon and enter the “uncanny valley” of taste
Ars Staff, Ars Technica
Sat, 08/19/2023 - 7:33am
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