📰 Today's Technology News 📰 🍣 I try synthetic salmon and enter the “uncanny valley” of taste 🍣 I had the chance to taste a plant-based salmon substitute that not only looked like the real thing but also had the same texture, thanks to Toronto startup New School Foods. 🌱🐟 👩‍🔬 The company's goal is to get their products enthusiastically adopted by non-vegans. Will plant-based salmon pass muster and satisfy seafood lovers? 🌱🌊 Read more about this intriguing development on New York Times👉 www.nytimes.com ✅ Find out how educators and students are using A.I. chatbots for teaching and coursework. Share your experiences with us! 🤖📚 🧑‍🏫 Check out the article on New York Times: www.nytimes.com 💡 🌐 Meta may launch a Threads web version early this week, aiming to provide a better user experience. The feature has been highly anticipated since the short-form posting service began. 🌐🔗 Stay updated with The Verge: www.theverge.com 🚀 💸 Instacart's revenue rose over 30% in the first half of 2023, reaching approximately $1.4 billion. Are they on track to go public this September? 💰📈 Get the details on The Information: www.theinformation.com 💼 #technologynews #innovation #foodtech #businessnews

Today's Technology News

I try synthetic salmon and enter the "uncanny valley" of taste

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.

"Synthetic fish isn't quite there yet—and may not be worth the effort."
- Ars Technica

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