Ready for Fish-Free Fish?

[upbeat music] On this wall, you'll see both the dates and well, and the numbers.

So RC is short for release candidate, so that means a version that we're considering putting out into the wild.

Most of these have actually made their way out into the wild.

Actually, version 17 was the first one that made its way onto a restaurant menu.

We closed our first deal, I think.

And obviously, what we do is we're always continuing to improve the product.

So every single week we're running tests that can improve the flavor or the texture, and some of those tests work out, some of them don't.

And the winners then make their way into trial candidates that we then take to our restaurant partners and we say, "What do you think? Do you like this better than the last version? Yes or no?" And when there's strong consensus, we'll then change our production process to incorporate that new formulation, and we ship it to market.

So the latest version that's now in, in restaurants is called version 26.

We don't necessarily broadcast that on our social media, but that's our internal versioning system, and we're obviously already working on version 27 and 28, so you'll see those probably pretty soon.

Yeah.

Awesome.

Actually, I will pause for some context-

Please

... because I do also cover lab-grown and other things.

Okay.

So what is in this salmon?

Ooh.

First we make basically the outer shell, so it's what we call a scaffold.

Basically, the building blocks, and we make that scaffold using seaweed extracts.

So it comes from seaweeds.

The two ingredients are agar and alginate, and then we also insert some fat.

So those white lines include also fats.

We use fats that come from the ocean actually, so algae oils.

And the idea is to create almost like this outer shell, this outer structure.