📰 Check out today's top technology news! 1️⃣ Synthetic salmon: a plant-based substitute that looks like real fish but without the bones! 😮🐟 Learn more about New School Foods' innovative creation. #syntheticsalmon #plantbasedfood #foodtech 2️⃣ AI chatbots in education: How are teachers and students using them in the classroom? 🤖📚 Share your experience with new AI technology! #AIinEducation #ChatGPT #EdTech 3️⃣ The LG Gram Style laptop: a beautiful mess with unique problems. 💻😅 Discover the unconventional design and performance of this laptop. #LGGramStyle #laptopreview #newtechnology 4️⃣ Cruise's robotaxi fleet cut in half after recent incidents in San Francisco. 🚗😯 Find out more about the regulator's request and Cruise's response. #Cruise #selfdrivingcars #robotaxi 🔗 Stay informed with the latest tech news from Ars Technica, The New York Times, The Verge, and TechCrunch! [Read more](https://arstechnica.com/?p=1961837#p3) [Read more](https://www.nytimes.com/2023/08/18/nyregion/are-you-using-chatgpt-in-your-school-or-university-we-want-to-hear-about-it.html) [Read more](https://www.theverge.com/23837288/lg-gram-style-2023-review-price-specs-features) [Read more](https://techcrunch.com/2023/08/18/cruise-told-by-regul
Today's Technology News
I try synthetic salmon and enter the "uncanny valley" of taste
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. That comped meal came hours after CEO Chris Bryson gave his sales pitch for the company during a panel at the Collision conference there, in which he said that New School's goal was to see its products "enthusiastically adopted by non-vegans."
New School has given itself a tall order by making salmon its go-to-market product. Salmon both has a distinctive, delicate texture and one of the most identifiable flavor profiles among seafood. And people prepare it with a wider range of techniques than most kinds of meat allow—grilling, poaching, sautéing, smoking, roasting, or even not cooking it at all. For plant-based salmon to pass muster, it has to work across those use cases.
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Cruise complies with California DMV's request to halve its fleet
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