The landscape for the future of food is constantly evolving, shaped by policies, regulations, and the ever-changing demands of consumers. As we navigate the path towards a more secure food future, it is crucial to engage in meaningful dialogue and pave the way for progress.
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Why has BlueNalu been so focused on collaboration and what benefits do strategic partnerships provide? In this blog, our founder, president & CEO, Lou Cooperhouse, breaks down BlueNalu’s approach to strategic partnerships, why we believe they are critical to cell-cultured industry success and what we hope to achieve through these unique relationships.
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It's estimated by NOAA that our national seafood trade deficit grew to $17 billion in 2020.
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This week, BlueNalu announced that we have unlocked the path to significant profitability in our first large-scale facility due, in part, to a series of breakthrough technologies that have been achieved by our team. But what exactly does that mean and why is it so important?
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We have been busy this past year, engaging in important industry discussions about the future of seafood. BlueNalu has been the only cell-cultured seafood company invited to speak at Seafood Expo NA, Aquavision, the Blue Foods Innovation Summit, and the National Fisheries Institute annual SIRF event.
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While the benefits of producing meat, poultry and seafood directly from cells are promising, how do we ensure that these novel food products are safe to eat? As companies in this space approach commercialization, food safety agencies worldwide are working to understand the application of cell-culture technology to food production and determine how to ensure its safety through regulatory oversight.
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BlueNalu is proud to have helped bring about broad alignment on terminology and we thank our collaborators among academia, industry, and non-governmental organizations for being flexible and open to this objective discussion.
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Let’s talk about a challenging task! You have created a new, transformative way to produce seafood — directly from the cells of fish. What do you call it?
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