Cell-Based Seafood

BlueNalu: Tech breakthroughs will unlock ‘significant profitability’ for large-scale cell-cultured seafood

05-Oct-2022 By Mary Ellen Shoup

San Diego-based BlueNalu has outlined plans for a large-scale cell-cultured seafood plant it anticipates will be operational in 2027. This will deploys technology it claims can “unlock the path to significant profitability” and enable a projected 75%...

Cell-based seafood: Scaffolding tech in focus to achieve ‘flaky’ cultivated fish

25-Aug-2021 By Flora Southey

Developments in scaffolding technology will help advance solutions for sustainable seafood, according to the Good Food Institute.

BlueNalu raises $60m, gears up for commercial launch of cell-based seafood this year

20-Jan-2021 By Elaine Watson

Cell-based seafood startup BlueNalu – which is building a pilot plant, demo kitchen and new HQ at a 40,000 sq ft facility in San Diego – hopes to get its first product (mahi mahi) into a small number of US restaurants by the end of the year, assuming...

What’s in a name? FDA requests info on labeling of cell-cultured seafood

07-Oct-2020 By Elaine Watson

The FDA has issued a request for information on how best to label cell-cultured seafood as startups in the space edge closer to commercialization.

SHIFT20: ‘Cell-based’ could be the best way to describe cell-cultured seafood on labels, suggests large consumer study

15-Jul-2020 By Elaine Watson

‘Lab-grown’ seafood is a food marketer’s nightmare. ‘Clean’ seafood carries the tacit implication that the regular stuff is dirty. ‘Cultivated’ seafood – a term that performed well in recent research on meat & poultry – could be confused with farmed...

BlueNalu raises $20m, gears up for small-scale launch of cell-based seafood in late 2021

26-Feb-2020 By Elaine Watson

BlueNalu, a startup hoping to make a splash in the cell-based seafood market, has raised $20m in a Series A round that will help fund a pilot production facility in San Diego to produce small quantities of product for commercial launch in late 2021.