[In April], the Impossible Burger marked a meatless milestone with its debut as a Burger King Whopper. Meanwhile, Lou Cooperhouse was in a San Diego office park quietly forging plans to disrupt another more fragmented and opaque sector of the food industry: seafood.
His company, BlueNalu …. is racing to bring to market what’s known as cell-based seafood — that is, seafood grown from cells in a lab, not harvested from the oceans. BlueNalu is aiming for serious scalability …. enough cell-based seafood to meet the consumption demands of more than 10 million nearby residents.
“Consumers are changing. They’re looking at health. They’re focused on the planet. This is not a fad or a trend — this is happening,” says Cooperhouse. “We will produce real seafood products directly from fish cells.”
Cooperhouse’s partner in BlueNalu, Chris Somogyi, is confident the products won’t end up languishing within the FDA for years, the way AquaBounty’s genetically modified salmon did “…. We’re not introducing a new entity that doesn’t exist in nature,” he says. “The approval will be about whether this is safe, clean and are the manufacturing processes reliable and accountable.”
Read full, original article: Seafood Without The Sea: Will Lab-Grown Fish Hook Consumers?