Clean Fish Company Assembles Top Team To Disrupt Fishing Industry


2 Minutes Read

The product is made from fish cells (Photo: Adobe. Do not use without permission) - Media Credit:

A clean fish company has assembled what it describes as a ‘world class advisory board’ to assist in its mission to bring cellular seafood to market.

BlueNalu creates seafood from cells – which means its product isn’t vegan. But creating cellular – or clean – seafood is seen as a more sustainable and humane alternative to traditional fishing.

Advisory board

The board members come from a range of industries, non-profits, and academic backgrounds and hail from major multinational organizations including Cambell Soup Co, the Food Network, the Prince Albert II of Monaco Foundation-USA, and Nestlé among others.

They will advise the San Diego based startup in matters including business and market development, science and technology, operations and commercialization, consumer marketing and communication, nutrition and regulatory affairs, product development and optimization, and environmental and sustainability impacts.

Ambitious mission

“With our extremely ambitious mission, it is essential that we have a global, diverse set of advisors providing us with their insights and expertise,” Lou Cooperhouse, Co-founder, President, and CEO of BlueNalu, said in a statement sent to Plant Based News.

“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.”

The nine new advisory board members include:

Carlos Barroso
President, CJB and Associates; Former SVP Global R&D Campbell Soup Co.; Former SVP R&D, PepsiCo

Pierre-Yves Cousteau
President, Cousteau Divers; Environmental Consultant

Susie Fogelson
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

Roy Yamaguchi
Founder, Roy’s Restaurants, James Beard Award Winner

Yonathan Zohar, PhD
Chair, Department of Marine Biotechnology, University of Maryland

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