BluNalu is a clean seafood company based in San Diego, established in 2018 with the mission to disrupt the seafood industry and to create and provide clean seafood to the world. To date, BlueNalu has attracted $4.5 million in funding, that originated from more than 25 investors from five nations, and it has initiated design plans for its first factory.
The pioneers in “cellular aquaculture™” have just announced nine new interdisciplinary members who will support efforts to bring clean seafood to the world. In a Twitter post last Thursday, the company posted: “BlueNalu is excited to introduce its world class advisory board, including #CelebrityChef @RoysRoy and environmentalist @PYCousteau.”
The newly appointed board represents a diversity of industries, non-profits, and academic backgrounds and hail from major multinational organizations including Campbell Soup Co., Nestlé, the Prince Albert II of Monaco Foundation, and the Culinary Institute of America. They will serve as strategic advisors in guiding the direction and scale of BlueNalu’s growing company.
“The team at BlueNalu is the most experienced in the industry and is clearly able to manage the scale of this endeavor, and I am excited to contribute alongside these visionaries” says Pierre-Yves Cousteau, global environmental consultant and President of Cousteau Divers. “I have a very personal relationship with the sea, and BlueNalu’s impacts can lead to a significant improvement to our global health, and to the sustainability of our oceans.”
“I am thrilled to be part of this company that can provide my favorite ingredient, seafood, in a modern way that we could only dream of,” said Roy Yamaguchi, founder of Roy’s Restaurants and international culinary visionary. “The possibilities for seafood produced via the BlueNalu technology are endless–from providing year-round seafood options that are normally seasonal, to broadening taste palettes by providing species normally inaccessible from across the globe.”
The nine new advisory board members include:
President, CJB and Associates; Former SVP Global R&D Campbell Soup Co.; Former SVP R&D, PepsiCo
President, Cousteau Divers; Environmental Consultant
President, Fogelson & Co.; Former SVP Marketing and Brand Strategy, Food Network and Cooking Channel
John B. Kelly, III
President, Prince Albert II of Monaco Foundation USA
Kevin Lyons, PhD
Associate Professor Supply Chain Environmental Management, Rutgers Business School
Timothy Morck, PhD
President, Spectrum Nutrition, LLC; Former VP Science & Regulatory Affairs, Nestlé USA Corporate Affairs; Former VP Personalized Nutrition, DSM
Timothy Ryan, EdD
President, Culinary Institute of America; Certified Master Chef and Culinary Olympics Champion
Founder, Roy’s Restaurants, James Beard Award Winner
Yonathan Zohar, PhD
Chair, Department of Marine Biotechnology, University of Maryland
“With our extremely ambitious mission, it is essential that we have a global, diverse set of advisors providing us with their insights and expertise,” said Lou Cooperhouse, co-founder, president and CEO of BlueNalu. “As eminent industry leaders with tremendous experience, these advisory board members are all very excited to join us, not only because of the potential of producing various species that we can bring cleanly into our food supply, but also because of the sheer scale and positive impact that BlueNalu can have on our planet’s health over time.”
Board members will serve as advisors to BlueNalu in matters such as business and market development, science and technology, operations and commercialization, consumer marketing and communication, nutrition and regulatory affairs, product development and optimization, and the environmental and sustainability impacts associated with the Company.