A think tank exploring cellular aquaculture opportunities for highly nutritious pet food.
BlueNalu’s mission is to be the global leader in cell-cultured seafood, providing consumers with great tasting, healthy, safe, and trusted products that support the sustainability and diversity of our ocean.
Global demand for seafood is at an all time high, as consumers are increasingly choosing to eat the extraordinary variety of delicious and nutritious seafood products that exist worldwide. Unfortunately, our global supply for seafood cannot keep pace with this demand, as populations of marine species have halved since 1970. This is due to overfishing, illegal fishing, rising ocean temperatures, acidification, the effects of trawling, and a number of other environmental, social, and political challenges.
At the same time, consumers are looking for more from their food choices. Consumers are increasingly concerned about animal welfare and the conditions in which fish are farmed and caught. In addition, they are increasingly concerned about their own personal welfare, as seafood can be a source of mercury, toxins and poisons; pathogens, viruses, and parasites; micro-particles of plastics due to plastic pollution in our ocean; and a variety of other environmental pollutants.
BlueNalu will be a third option and supplement current industry practice, in which fish are farmed or wild-caught in our ocean.
Our vision is not new. In fact, in 1931, Winston Churchill boldly predicted that “We shall escape the absurdity of growing a whole chicken in order to eat a breast or a wing, by growing these parts separately under a suitable medium… The new foods will be practically indistinguishable from the natural products from the outset, and any changes will be so gradual as to escape observation.” BlueNalu has identified the technical and business means that will enable the vision of Winston Churchill to finally be realized. BlueNalu is the pioneer in creating whole muscle, cell-cultured seafood products, in which living cells are isolated from fish tissue, placed into culture media for proliferation, and then assembled into great-tasting fresh and frozen seafood products.
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