Chris Bryson
When Chris founded NS/TX Industries, the goal was bold: rethink plant-based protein from the ground up. Four years later, their patented structuring platform uses plant-based muscle fibers and scaffolding to create products that look, cook, flake and taste like traditional meat. Their salmon alternative, made from seaweed, potatoes, algae, and plant proteins, mimics the texture and flavour of a fish filet, proving vegan options can be just as satisfying. Chris also spearheaded the Salmon Burger, turning process offcuts into a commercially viable product in under four months and cutting food waste by 70%. Every dollar of the $24M raised supports energy-efficient production, low-carbon footprint practices, and scalable pilot and commercial lines. With 75% of the team walking, biking, or taking transit, NS/TX embeds sustainability into every bite.
