Cellular aquaculture company, BlueNalu, who aim to create real seafood products from fish cells, commonly known as clean fish, has expanded its operations after moving to a larger research facility to initiate its commercialization phases.
The company, who plans to develop products such as finfish, crustaceans, and mollusks which are over-fished, primarily imported, and difficult to farm-raise, say its cell-based food is 'practically indistinguishable from the natural products'.
Lou Cooperhouse, President and CEO of BlueNalu, said: "We plan to reduce fishery pressure, displace the need for imports, create jobs, and enhance food security in each country in which we go to market, in a way that is healthy for people, humane for sea life, and sustainable for our planet.
"We are thrilled to be established and growing this important business in San Diego, and to be one step closer to our goal of creating a much more stable seafood supply chain."
BlueNalu's mission is to: "Produce real seafood products directly from fish cells, that are as delicious and nutritious as products that have been grown conventionally, in a way that is healthy for people, humane for animals, and sustainable for our planet."
US Congressman, Scott Peters, who will be attending the ribbon cutting ceremony for the company's new expanded facility on World Earth Day, describes BlueNalu as a 'new opportunity for ocean sustainability, species preservation, and ultimately, the availability of seafood'.
"San Diego is a hotbed for research and innovation, so it's no surprise BlueNalu is growing here in CA-52," he said.
"Our blue economy includes more than 1,400 companies that are developing new technology and products and I look forward to seeing BlueNalu's continued success."
Disclaimer: The opinions expressed in this article are prepared in the author's capacity and do not necessarily reflect the views and opinions of Plant Based News itself.Reuse this content
Liam is a writer and poet from the north of England. His work has been featured in Gay Times Magazine, Attitude Magazine, Oh Comely, and The Huffington Post. He loves vegan mac and cheese more than anything else in the world.
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