Earlier this month, the company shared plans for a large-scale plant which it said will be fully operational in 2027 and claimed would "unlock the path to significant profitability" of cell-cultured seafood production.
The newly formed scientific advisory board will serve as a conduit between internal teams and external resources.
“We have thoughtfully developed an accomplished and synergistic board that will support the company's aggressive technology goals. Each member has over 20 years of experience engineering innovative solutions and collectively, we believe their depth and breadth are unmatched,” said Lauran Madden, chief technology officer at BlueNalu.
“In this critical new food tech space, we want the best minds to be seated at our table, and we feel we accomplish that with this team. Its formation is an important next step in accelerating scale-up technology solutions to commercialize cell-cultured seafood that is cost-effective, safe, and aligned with product benefits that consumers love.”
The board includes:
- Jennifer Jo Wiseman, who has held innovation and consumer insights leadership positions at several large CPG companies including PepsiCo; Proctor & Gamble; and The Gillette Company
- Geoffrey Margolis, Sc.D., a chemical and food engineer with 25+ product patents spanning over a 50-year career specializing in the development and manufacturing o fproducts that provide significant consumer benefits and value at much lower costs. Client projects include: Califia Farms, Taco Bell Corp, E & J Gallo Winery, Mars Symbiosciences & Heliae Corp
- Daniel Gold, Ph.D., previously the CSO at FujiFilm Diosynth Biotechnologies, SVP of Process Development and Manufacturing at Human Genome Sciences, CEO at Sutro Biopharma, and GVP Process Sciences at BioMarin Pharmaceutical. He has experience bringing products from development to clinical trials and to market and building out large-scale commercial facilities.
- Nitin Baliga, M.Sc., Ph.D., the senior vice president, director, professor, and founding member at Institute for Systems Biology.
Interested in the future of meat?
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FIRESIDE CHAT: Cell-cultured (a.k.a. ‘cultivated’) meat: Foodtech fantasy or the future of meat?
Dr Elliot Swartz, lead scientist, cultivated meat, The Good Food Institute and Elaine Watson, senior editor, FoodNavigator-USA
Growing meat from cells in bioreactors instead of living breathing animals should logically be more efficient, as resources are spent on growing only the cells that make up the meat product rather than keeping an animal alive. So is cultivated meat a no brainer, or does the technology face ‘intractable’ problems at food scale?
PANEL: Meat 2.0: With weakening sales in the alt-meat segment prompting some serious soul-searching, what does the future hold for meat alternatives, how do the available options stack up, what will distinguish the winners from the losers in the category, and how do consumers feel about the next generation of meat?
- Ethan Brown, co-founder and CEO, Beyond Meat
- Dr Lisa Dyson, founder and CEO, Air Protein
- Dr Tyler Huggins, co-founder, Meati Foods
- Abena Foli, head of regulatory affairs, Orbillion Bio
- MODERATOR: Elaine Watson, senior editor, FoodNavigator-USA
