January 30, 2019
Cellular aquaculture firm BlueNalu forms 9-member advisory board
Cellular aquaculture company BlueNalu has announced the formation of an interdisciplinary advisory board, which includes leaders at the forefront of ocean health, the culinary industry, and food commercialisation.
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 growth.
"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", said Pierre-Yves Cousteau, global environmental consultant and president of Cousteau Divers, who is one of those who compose the advisory board.
Another board member, Roy Yamaguchi, founder of Roy's Restaurants and international culinary visionary, said, "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. 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".
Besides Cousteau and Yamaguchi, the seven other board members are:
President, CJB and Associates; Former SVP Global R&D Campbell Soup Co.; Former SVP R&D, PepsiCo
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
L. Timothy Ryan, EdD
President, Culinary Institute of America; Certified Master Chef and Culinary Olympics Champion
Yonathan Zohar, PhD
Chair, Department of Marine Biotechnology, University of Maryland
Board members will serve as advisors to BlueNalu in matters such as business and market development, science and technology, operations and commercialisation, consumer marketing and communication, nutrition and regulatory affairs, product development and optimisation, and the environmental and sustainability impacts associated with the company.
BlueNalu was founded in 2018 and is based in San Diego, California. It seeks to supplement current fishing efforts and produce seafood directly from fish cells, in a way that is healthy for people, humane for animals, and sustainable for the Earth.
To date, BlueNalu has attracted $4.5 million in funding from more than 25 investors from five countries, and has initiated design plans for its first factory.