A groundbreaking food structuring and manufacturing technology to create next-generation meat and seafood alternatives.
A patented process to recreate both muscle fibers and connective tissue — built around directional freezing — delivering what extrusion never could.
Salmon and beef sit at the extreme ends of the texture complexity spectrum across meat and seafood. Our platform has validated both — allowing us to authentically emulate anything in between.
Every product range (beef, salmon, pork) supports a number of formats — whole-cut, ground, breaded, and smoked — with species-specific fiber alignment, fat distribution, cooking behaviour, and raw appearance.
Delicate flake separation, natural layered structure, and authentic cooking experience — from a raw appearance to the characteristic cooked texture of real salmon.
Dense muscle fiber alignment, authentic marbling and connective tissue, real sear behaviour — delivering the bite resistance and visual complexity of a whole-muscle beef cut.
Texture profile with flexible format range, tunable fat layering and fiber density to deliver species-accurate results across all pork cuts.
Our scaffolding platform enables us to create muscle fibers and fats from plant-based inputs — then combine and arrange them into any product we want, any texture profile, with any species in mind.
Finally, a production technology built from the ground up for the specific challenge of recreating the intricacies of real meat and seafood.
Using directional freezing, we align plant-based ingredients into parallel muscle fibers — recreating the structural architecture of real meat, and without denaturing the protein.
Fats and connective tissue are distinct compositions — all from plant inputs — tuned for texture, melting profile, and taste. Using our patented depositing technology, they are precisely layered into our scaffolds to create realistic marbling.
Fibers and fats are combined into any shape, any species, any cut. Our scaffolding system is fully flexible — from a salmon fillet to a beef ribeye, we can dial in the exact macrostructure required.
We didn't just invent a novel structuring process — we built the world's first assembly line to run it. Our vertically integrated, SQF-certified food production facility in Toronto houses every stage of the operation: from R&D and Formulation, to Production and Packaging.
R&D, Formulation development, ingredient processing, scaffold production, and product — all under one roof in Toronto.
Our production line is HACCP and SQF-Fundamentals Certified, following the gold standard for food manufacturing safety and quality.
Designed & assembled by our engineers, our line mixes high-throughput off-the-shelf equipment with custom machinery, built for scale.
The alt-protein category has a performance problem. Most products compromise on taste, texture, ingredients, or cooking behaviour — because the technology they're built on was never designed for this. Ours was. The result is a product that delivers across every dimension that matters to consumers.
Our patent-pending de-flavoring process removes the earthy off-notes that all plant-based proteins bring to the table. This ensures that our products have a cleaner base flavor profile, and don't require over-flavoring efforts that result in unpleasant after-taste.
Our scaffolding platform recreates the full macrostructure of real meat — aligned muscle fibers, layered connective tissue, and species-specific bite resistance. This authentically recreates the inhomogeneity, chew and mouthfeel — accomplishing what extrusion has never been able to achieve.
Because our platform creates structure through process — the ingredient list stays short and recognizable. No methylcellulose, no long chemical names. Our products have labels that consumers aren't afraid of.
ns/tx products sear, grill, pan-fry, and roast like real meat. They brown. They caramelize. They hold their structure through high heat without falling apart or releasing excess moisture. The fat is distributed throughout the scaffold — not pooled at the surface — so it renders naturally during cooking, just like the real thing.
| Attribute | ns/tx Platform | Extrusion-Based | Other Structuring Tech |
|---|---|---|---|
| Authentic whole-cut texture | ✓ | ✗ | ~ |
| Aligned muscle fibers | ✓ | ✗ | ~ |
| Distinct connective tissue | ✓ | ✗ | ✗ |
| Clean label formulation | ✓ | ✗ | ~ |
| Raw appearance & transition upon cooking | ✓ | ✗ | ✗ |
| Industrial-scale output | ✓ | ✓ | ✗ |
| Multi-species flexibility | ✓ | ~ | ✗ |
Our work has been covered by leading food, business, and technology publications. A selection of recent coverage of New School Foods and NS/TX Industries.
ns/tx industries operates across three distinct business models — each designed to meet partners at a different stage of product development. Whether you're exploring what's possible, need a manufacturing partner, or want to build something entirely your own, we have a path for you.
Need production capacity without building it yourself? We manufacture next-generation alt-protein products at scale inside our SQF-certified facility — under your brand, to your specification. Leverage our specialized assembly line with no capital investment required on your end.
Have a specific species, format, or texture profile in mind? We work directly with your team to develop a tailored formulation, and a tailored scaffold — suited for your brand, your nutrition targets, and your ingredient preferences.
New School Foods is our own consumer brand — the live testing ground where we push the platform to its limits and prove what's possible. Every formulation we develop here de-risks the technology for our partners and demonstrates the ceiling of what our scaffold can achieve.
Tell us about your product vision — species, format, volume, timeline. We'll tell you exactly how we can help.