Cell-based seafood company BlueNalu has become a member of the National Fisheries Institute (NFI), the US’s leading trade association representing the nation’s seafood industry.
BlueNalu will also serve as a founding member of NFI’s inaugural Sushi Council.
The announcement follows BlueNalu's recent participation at NFI’s annual Global Seafood Market Conference, where the company, alongside its industry partners Nutreco and Pulmuone, discussed how its approach to seafood production will work with the industry to contribute to the shared goal of feeding future generations with healthy and nutritious seafood.
Lou Cooperhouse, founder, president and CEO of BlueNalu, said: "Joining the National Fisheries Institute is a significant step for BlueNalu. We believe that collaboration across the seafood industry is crucial to meeting the growing demand for high-quality, sustainable seafood...BlueNalu is dedicated to working alongside our industry partners to ensure that our innovative approach contributes positively to the sustainable growth of the seafood sector."
Lisa Wallenda Picard, president and CEO of NFI, commented: "The National Fisheries Institute is thrilled to welcome BlueNalu as its newest member. Its innovative cell-cultured seafood is a game-changer that aligns with our mission to have Americans eat more seafood by expanding the market with additional options.”
She continued: “Traditional seafood sources are healthy, delicious and good management makes them sustainable, but volumetrically there are limits when feeding a growing planet. BlueNalu's innovation is a vital addition to our efforts to increase seafood consumption. We look forward to BlueNalu's impact in diversifying and securing our seafood supply, making a significant contribution to our goal of a broader, healthier seafood diet for Americans."
As BlueNalu continues to advance its cell-cultured seafood technology, the company expects to to actively engage with the NFI and its members to foster collaboration, share knowledge and drive positive change within the seafood industry.
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