BlueNalu is a cell-cultured seafood company that provides a consistent, high-quality alternative to conventional seafood products. Their mission is to offer great-tasting, healthy, safe, and trusted products that support the sustainability and diversity of the ocean.

BlueNalu

BlueNalu's mission is to be the global leader in cell-cultured seafood, providing consumers with great tasting, healthy, safe and trusted seafood products, that support the sustainability and diversity of our ocean.  

Consumers worldwide have become increasingly aware of the challenges that exist in our fishing and seafood industry. BlueNalu will disrupt the current industry practice, in which fish are farmed or wild-caught in our oceans and seas. Instead, we will produce real seafood products directly from fish cells, in a way that is healthy for people, humane for animals, and sustainable for our planet.

CPT Capital

Clear Current Capital

Agronomics

OurCrowd

Rage Capital

KBW Ventures

Losa Group

Stray Dog Capital

Siddhi Capital

Silicon Valley Community Foundation

We’re pleased to share that BlueNalu has gained membership into the National Fisheries Institute(NFI), the leading trade association in the United States representing the nation’s critically important seafood industry. BlueNalu is honored to be a part of this esteemed organization whose team and members are committed to sustainable management of our ocean and stewardship of our environment by endorsing the United Nations Principles for Responsible Fisheries. This membership underscores our commitment to collaboration, food security, and expanding the seafood market with responsible production practices.  
  
"The National Fisheries Institute is thrilled to welcome BlueNalu as its newest member. Their innovative cell-cultured seafood is a game-changer that aligns with our mission to have Americans eat more seafood by expanding the market with additional options. Traditional seafood sources are healthy, delicious, and good management makes them sustainable, but volumetrically there are limits when feeding a growing planet. BlueNalu's innovation is a vital addition to our efforts to increase seafood consumption. We look forward to BlueNalu's impact in diversifying and securing our seafood supply, making a significant contribution to our goal of a broader, healthier seafood diet for Americans." - Lisa Wallenda Picard, president & CEO of the National Fisheries Institute 
 
"Joining the National Fisheries Institute is a significant step for BlueNalu. We believe that collaboration across the seafood industry is crucial to meeting the growing demand for high-quality, sustainable seafood. “Cell-cultured seafood is not a replacement for traditional methods but a complementary solution. It represents a real and viable option that addresses challenges, including overfishing and climatic events, that impact the industry's growth today.” - Lou Cooperhouse, founder, president & CEO of BlueNalu 
 
Read more here: https://lnkd.in/gbXBv6kU 

We are honored to have our founder, president & CEO Lou Cooperhouse speak at the National Fisheries Institute (NFI) Global Seafood Market Conference 2024, for the third year in a row. Food security is an increasingly important issue as estimates show that we will need a 50% increase in food production by 2050. As a seafood industry, we need to explore and embrace new solutions that will enable us to feed the growing demand for seafood within our country and around the world.
 
Lou will discuss an overview of cell-cultured seafood, its potential to displace imports, increase American jobs, fortify a food secure future, and discuss how BlueNalu plans to meet the global demand gap alongside our partners and industry alliances. If you’ll be in attendance at #GSMC2024 in Florida, we invite you to join the Expansion Panel: Cell-Cultured Seafood Update on Wednesday, January 24 from 8:00am to 9:00 am EST where Lou will speak alongside fellow panelists from two of BlueNalu’s strategic partners, Trevor Faber at Trouw Nutrition, a subsidiary of Nutreco, Ellen Kim of Pulmuone Foods USA, Inc. and moderator Tim Fires of Circana.

“Over my 40 years of experience in food innovation, I continue to come back to the same fundamentals for success by asking: What is the core technology that creates a superior product opportunity? And what is the product-market fit in which that technology can be best realized? The whole concept of cell-culture protein, particularly when applied to seafood, is extraordinarily transformative, solving foundational problems for our current seafood supply. We have an opportunity to create a delicious and healthy source of protein that we will be available to feed future generations.” - Lou Cooperhouse. 

Our CEO, Lou Cooperhouse joins IFT’s Science & Technology Editor Julie Bircher (from 23:40-34:50) on the latest IFT podcast, Omnivore! Dive into the world of food innovation as Lou shares insights from his vast career in food innovation and what makes cell-cultured protein an essential part of feeding the future. 

P.S.- Don't forget to grab the latest Institute of Food Technologists (IFT) magazine – you might just spot Lou on the cover! Explore the December 2023/January 2024 issue for a deep dive into the future of food.
https://bit.ly/3Hrf7xG

Don’t miss our CTO, Lauran Madden, Ph.D., in San Diego on Wednesday January 24th at 10:05am at the Cleantech Group #CleantechForumNorthAmerica conference! Lauran will be speaking at an Interactive Briefing titled "Alt-Meat: Moving Past the Hype," discussing how alt-protein innovators are overcoming challenges and accomplishing milestones for commercial scale, global regulatory approvals, and innovation achievements. See you there! 

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