At Future Food-Tech next month we have the great honor of welcoming Lou Cooperhouse, President and CEO of BlueNalu to give the Opening Address at our very first Start-Up Arena. We were keen to hear the latest news and exciting next steps for BlueNalu in their mission is to be the global leader in cellular aquaculture.

What recent successes can you share that show you are on track to pioneer a revolutionary technology? How does this technology have moonshot potential?

Just this January, BlueNalu announced $60M in financing, marking the largest financing to date globally in the cell-based seafood industry. This funding will enable the completion of the world’s first cell-based seafood production facility, allow us to complete our requirements for FDA regulatory review, and initiate marketplace testing in a variety of foodservice establishments throughout the United States. Our 40,000 square foot pilot production facility is anticipated to be completed this fall and will be regulated by the U.S. Food and Drug Administration (FDA) as a Good Manufacturing Practices (GMP) inspected food facility.

BlueNalu’s cell-based seafood products will be healthy for humans, humane for sea life and sustainable for our planet. We have the opportunity to not only aid in food security by providing a stable supply of healthy, and delicious seafood, but also to alleviate some of the stresses on our ocean with our revolutionary technology.

Moonshot technologies are developed to make the world a radically better place. What drives you to achieve this ambitious and complex goal?

Global seafood consumption is at an all-time high, yet many fisheries are already harvested at or beyond their maximum capacity. Our seafood supply chain is vulnerable to the climate crisis, and changing ocean ecosystems create uncertainty in the lives of billions of consumers who rely on seafood as part of a healthy diet. Meanwhile, production cannot keep pace with demand. We need a new solution. BlueNalu is developing that solution to provide the ultimate seafood experience, providing the same nutritional benefits of seafood but without any of the negatives. BlueNalu will complement wild-caught and farm-raised seafood while benefiting human health and ocean health and encouraging responsible food consumption. Knowing that our products can have such a profound impact on food security and the conservation of our natural world makes me optimistic about the future.

What’s next for BlueNalu and what do you hope to achieve in the next 12 months? In the next 3-5 years?

We have outlined a five-phase commercialization strategy that starts with bench-scale R&D, expands to small-scale pilot production and market testing in phase three, and culminates in large-scale food facilities in phase five which can be replicated across the globe. We are currently preparing to enter initial market testing in the next 12-15 months, which will represent the culmination of our phase three, and we plan to develop our first large-scale production facility in the next 3-5 years.

“One small step at BlueNalu (in each factory that we build), one giant sigh of relief for the ocean.”

The Start-Up Arena at Future Food-Tech includes:

Opening Address:
Lou Cooperhouse, Founder and CEO, BLUENALU

Presenting Start-Ups:
Max Jamilly, Co-Founder, HOXTON FARMS
Jasmin Hume, Founder and CEO, SHIRU
Wim de Laat, 
Founder, THE PROTEIN BREWERY
France-Emmanuelle Adil, Founder and CEO, TIAMAT SCIENCES

Sharks:
Jim Thorne, President, NOURISH VENTURES and SVP, Partnerships & Strategy, GRIFFITH FOODS
Pae Wu,
 CTO, INDIEBIO and Partner, SOSV

Fireside Chat:
Eric Archambeau, Co-Founder and Partner, ASTANOR VENTURES
James Rogers,
 Founder and CEO, APEEL SCIENCES

At Future Food-Tech next month we have the great honor of welcoming Lou Cooperhouse, President and CEO of BlueNalu to give the Opening Address at our very first Start-Up Arena.