US cellular aquaculture start-up BlueNalu has announced it is expanding its production capabilities, enhancing its research and development (R&D) team and appointing a new chief financial officer (CFO).
BlueNalu has agreed to move into a new 38,000 square-foot facility in San Diego, US, a site six times the size of BlueNalu’s existing space. The larger facility will include a pilot-scale food production plant that will be designed for the commercial production of BlueNalu’s various cell-based seafood products in its initial test markets.
The company stated that its R&D, engineering and project management teams will all be ‘enhanced’, as the company seeks to develop and scale its cell-based seafood technology.
BlueNalu has developed a method of producing sea-food directly from fish cells, and the company’s primary aim is to create a more stable and sustainable seafood supply chain. According to a statement from BlueNalu, the firm’s initial focus is on finfish including mahi mahi, red snapper, tuna, and yellowtail.
The company has also announced the appointment of Amir Feder as its new CFO. BlueNalu stats that Feder has over 20 years of experience in supporting founder-led organisations in the tech, media, entertainment and real estate industries.
Lou Cooperhouse, CEO of BlueNalu, said: “The announcement of this new facility is an exciting milestone for BlueNalu, as it is our intent to launch our products in the marketplace during the second half of 2021.
“I am also pleased today to announce the hiring of Amir Feder as our CFO, who will work closely with me on investor relations, corporate governance and our long-term corporate strategy.”
Amir Feder, CFO of BlueNalu, added: “I am thrilled to join the BlueNalu team as CFO. It is a privilege to participate in this dynamic and market-disrupting company and fulfil BlueNalu’s vision to positively impact global food security, ocean conservation and human health through innovation.
“With our new larger facility and the impressive developments in our technology, this initiates phase three of our five-phase commercialization strategy. It is an exciting time as we are leading a new category of food innovation and poised for a successful market launch.”
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