Follow us to see the future of seafood. We're creating cell-cultivated fish, starting with sushi-grade salmon. No fishing or fish farming required.
Employees: 11-50
Total raised: $103.5M
Founded date: 2016
Investors 3
| Date | Name | Website |
| - | MBC BioLab... | mbcbiolabs... |
| - | For Good V... | forgoodven... |
| - | Root Ventu... | root.vc |
Funding Rounds 2
| Date | Series | Amount | Investors |
| 23.02.2022 | - | $100M | - |
| 29.03.2018 | Seed | $3.5M | Spark Capi... |
Mentions in press and media 17
| Date | Title | Description |
| 09.07.2021 | USDA Announces $500 Million for Expanded Meat & Poultry Processing Capacity as Part of Efforts to Increase Competition, Level the Playing Field for Family Farmers and Ranchers, and Build a Better ... | Council Bluffs, I.A., July 9, 2021- Today, USDA is announcing it intends to make significant investments to expand processing capacity and increase competition in meat and poultry processing to make agricultural markets more accessible, fai... |
| 20.01.2021 | BlueNalu raises $60m, gears up for commercial launch of cell-based seafood this year | BlueNalu, which raised $4.5m in seed funding in 2018 and a $20m series A round in early 2020, has just closed a $60m round* in debt financing that will enable it to move to a facility capable of producing around 500lbs of finished product... |
| 22.07.2020 | Hybrid products could drive first wave of cell-based meat launches, predicts Higher Steaks as it unveils pork belly, bacon prototypes | By weight, the pork belly prototypes contain 50% muscle cells grown in a bioreactor (without the use of bovine serum) and 50% plant-based proteins and fats; while the bacon contains 70% muscle cells and 30% plant-based materials. “We’re alr... |
| 27.05.2020 | Japanese cell cultured meat co IntegriCulture raises $7.4m, aims to commercialize foie gras in 2021 | The round – backed by Beyond Next Ventures, multinational food company NH Foods, AgFunder and other investors – follows a US$2.7m seed round raised in 2018, and will be used to fund R&D work, build the production facility for foie gras,... |
| 02.03.2020 | S2G Ventures chief investment officer: 'We're in the iPod phase of plant protein' | In its annual Agri-Foodtech report, AgFunder found that the 'Innovative Food category' (which is comprised of mostly alternative protein startups), experienced explosive growth in 2019, doubling the funding it received in 2018. "No d... |
| 26.02.2020 | BlueNalu raises $20m, gears up for small-scale launch of cell-based seafood in late 2021 | The Series A round was led by Stray Dog Capital, CPT Capital, New Crop Capital, and Clear Current Capital, each of which participated in BlueNalu’s $4.5m seed round. Additional strategic investors include animal nutrition and aquafeed firm ... |
| 11.02.2020 | Cell-based meat in focus: In conversation with Meatable, Finless Foods, New Age Meats | Despite all the hype, most startups in the space are still working in a laboratory (as opposed to a factory), although several have recently raised more substantial sums (Memphis Meats: $161m, Future Meat Technologies: $14m, Wild Type... |
| 26.06.2019 | Обзор стартапов по производству искусственного мяса | Концепция выращивания мяса в пробирке была популяризирована Джейсоном Матени в начале 2000-х, после создания New Harvest, первой некоммерческой организации в мире, созданной в поддержку исследований мяса in vitro. 3 3 комментария 2859 просм... |
| 10.01.2019 | The rise of (societal) resilience tech | If you follow millennials on Twitter (and god help you), then you know that Anne Helen Petersen’s piece this past weekend “How Millennials Became The Burnout Generation” struck a deep chord for many. It’s longform and detailed, but Petersen... |
| 01.06.2018 | Is cultured meat ready for prime time? In conversation with Wild Type | If you take them with you every step of the way, there’s no reason why not, argues Kolbeck, who spent six years in the State Department earlier in his career in Afghanistan, Pakistan, and Australia honing communication skills that could pro... |
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