Plant-Based Seafood’s Next Big Bet. Convo with Chris Bryson of New School Foods

Welcome back to Fi$H Factor, where family legacy meets entrepreneurial grit. Recorded live from the National Restaurant Association Show in Chicago, Mike Ungaro sits down with Chris Bryson, founder and CEO of New School Foods, to discuss the future of plant-based seafood and the technology powering a new generation of alternative proteins.After building and selling a software company to Instacart, Bryson turned his attention to food innovation. Frustrated by plant-based products that failed to deliver on taste, texture, nutrition, and culinary versatility, he set out to create something different. New School Foods developed a proprietary manufacturing process that produces a plant-based salmon filet designed to look, cook, and perform like traditional salmon while giving chefs a flexible ingredient they can use across a wide range of dishes.In this episode, you'll learn about:- Why most plant-based products have struggled to meet consumer expectations- How New School Foods developed a plant-based salmon filet that cooks like real seafood- Why foodservice operators are looking for center-of-plate protein alternatives- The role nutrition plays in the future of plant-based foods- How owning manufacturing helps drive innovation and continuous improvementEpisode Links- Chris Bryson LinkedIn: https://www.linkedin.com/in/brysonchris/- New School Foods: https://www.linkedin.com/company/newschoolfoods/