Cell-based seafood boost: BlueNalu expands operations ready for commercial scale-up
22 Jun 2020 --- BlueNalu, a US-based company developing cell-based seafood products, has expanded its operations and the enhancement of its R&D, project management and engineering teams. The company has signed a lease for an expansion to its manufacturing space with a new facility in San Diego that is more than 38,000 square feet, a six-fold increase over the current BlueNalu space.
“The announcement of this new facility is an exciting milestone for BlueNalu, as we intend to launch our products in the marketplace during the second half of 2021,” says Lou Cooperhouse, CEO of BlueNalu.
The larger facility will include a Good Manufacturing Process (GMP) pilot-scale food production plant that will be designed for the commercial production of BlueNalu’s various cell-based seafood products in its initial test markets. The new location will also feature the first BlueNalu kitchen and demonstration space, providing up-close-and-personal culinary experiences with cutting-edge chefs and sustainable seafood ambassadors, as well as a look into BlueNalu’s production process.
BlueNalu continues to develop its platform technology that enables the production of a broad array of marine species, initially focusing on finfish, including mahi-mahi, red snapper, tuna, and yellowtail. The company is developing cell-based seafood products that will be healthy for consumers, humane for sea life, and sustainable for the planet. It will be free of harmful levels of mercury, pathogens, parasites, microplastics and other environmental contaminants.
Notably, BlueNalu’s products are designed to have the same taste, texture, and performance as conventional seafood in all cooking and preparation methods. BlueNalu recently demonstrated that its yellowtail product had the same culinary characteristics as conventional yellowtail in all preparation applications, with the ability to be prepared in the raw form, cooked form (seared, grilled, broiled, fried, and microwaved), and prepared via acidification (in ceviche, poke, and kimchi applications).
Moreover, the company has hired Amir Feder as its Chief Financial Officer (CFO), who will work closely with Cooperhouse on investor relations, corporate governance and long-term corporate strategy.
Feder has an extensive background in corporate finance with more than 20 years of experience supporting founder-led innovative organizations through rapid development.
“It’s a privilege to participate in this dynamic and market-disrupting company and fulfill BlueNalu’s vision to positively impact global food security, ocean conservation and human health through innovation,” highlights Feder. “With our new larger facility and the impressive developments in our technology, this initiates phase three of our five-phase commercialization strategy. It’s an exciting time as we are leading a new category of food innovation and poised for a successful market launch.”
BlueNalu has also recently expanded its team in its project management and development, technology, and engineering areas. The company anticipates doubling its staff to approximately 50 team members during the next nine to 12 months.
BlueNalu is continually exploring opportunities for growth and investigating the expansive opportunities for its cellular aquaculture process. “We have developed an internal think tank, called BlueNalu Innovations, to explore these opportunities, and implement the collaborations and partnerships that will help us realize the breadth of our vision,” adds Cooperhouse.
BlueNalu’s new facility and its team’s expansion follows recent news regarding the completion of its US$20 million Series A round of financing. The company has attracted investors from 11 nations to date, originating from Asia, Europe, the Middle East, and North and South America. BlueNalu has also attracted strategic investments from Griffith Foods, Nutreco, Pulmuone, Rich Products Ventures, the corporate venture arm of Rich Products Corporation, and Sumitomo Corporation of America, a global investor and foods supplier.
Edited by Elizabeth Green
