"All of our member companies have made significant strides in product development, and, as we continue to grow as companies and work towards producing cultured/cell-based meat, poultry and seafood for consumers, we hope to build strong relationships with our colleagues in the food and agriculture industry and listen to and learn from them." -Lou Cooperhouse, CEO of BlueNalu
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“Setting out the issues BlueNalu sees its business – and cellular agriculture overall – having to surmount for scale...Lou Cooperhouse, the US firm's CEO and founder, pointed to other issues to consider, including regulation and marketing. ‘We all have different regulatory climates in every nation,’ he said. ‘And...establishing an understanding of consumer communication, a language, marketing partners that would make sense to help bring a product to market.’”
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“In June the Good Food Institute (GFI), a nonprofit promoting cellular agriculture and plant-based foods, counted 26 companies focused solely on cellular agriculture, including...cell-based seafood maker BlueNalu Inc., which plans to introduce yellowtail and mahi-mahi in a Southern California test market in two to three years.”
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"The holy grail is creating a predictable supply chain for a product, which is the same as meat from the animal but without the animal itself. This is the ultimate product, and seafood is the ultimate species..."
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"‘What if we could add a third leg on the supply chain, wild caught, farm raised, cell-based?’ Created in 2018, BlueNalu is developing a technological platform that can be used to design various seafood products, mainly fish filets without bones or skin.”
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“Once the stuff of science fiction or far-flung futuristic dreams, the ability to eat juicy sausages, fish fillets or a sizzling steak without having to first slaughter an animal is rapidly becoming a reality as the cultured-meat and -seafood industries continue to leap forward exponentially in research, development and full-scale production.”
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“San Diego, California-based startup BlueNalu, which plans to produce seafood grown from cells in a factory, has hired two to its team... The newly employed include a corporate chef, Gerard Viverito, as well as a director of corporate development and strategic partnerships, Greg Murphy.”
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“BlueNalu currently uses the terms 'cell-based seafood' and 'cellular aquaculture,' because both terms are scientifically accurate, transparent, and do not disparage either conventionally produced seafood or seafood produced directly from the cells of fish.”
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“According to a white paper by The Good Food Institute, ‘there is reason to believe that the transition of seafood toward plant-based and cell-based products solutions will occur with even more urgency’ than they did for meat, poultry, and dairy.”
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“The organisation's founders' products - which cultivate meat and fish directly from animal cells rather than raising and slaughtering animals - are not yet commercially available but as they get closer to graduating from prototypes to commercial products, they are keen that the public and policymakers ‘should have a clear understanding of this new form of meat production.’”
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“Now that they have a more formal organization, progress toward market introduction may move faster.”
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