Cell-based Seafood Developer Expands its R&D and Pilot Production Facilities

Chris Albrecht wrote . . . . . . . . .

BlueNalu, which creates cell-based seafood, announced today that it is expanding its R&D and manufacturing space with a new HQ facility in San Diego.

According to the press announcement, BlueNalu has leased 38,000 sq. feet (a six-fold increase over its current space), which will house a pilot-scale food production plant “that will be designed for the commercial production of BlueNalu’s various cell-based seafood products in its initial test markets.” It will also feature the first BlueNalu kitchen and demo space.

The space will undergo renovation with a plan to open during the second half of 2021. Once up and running it will be creating anywhere between 200 – 500 pounds of its cell-based seafood per week to be sold to restaurants and other food outlets in test markets.

BlueNalu is working on a number of cell-based fish products including mahi mahi, red snapper, tuna and yellowtail. The company did a public culinary demo of its yellowtail at the end of last year. BlueNalu has plans for an even bigger, 150,000 sq. foot facility to be opened in the next five years that is capable of making 18 million pounds of cell-based seafood a year.

There are a few companies currently racing to bring their cell-based seafood to market. Wild Type does salmon while Shiok Meats does crustaceans. BlueNalu is focusing on finfish, and says that its different from other players in the market in that its product can be prepared raw, cooked multiple ways (seared, grilled, fried, etc.), as well as through acidification (ceviche, for example).

Getting this facility up and running will be an important step in BlueNalu’s path to commercialization. Products in R&D are one thing, but getting to scale and price parity with traditional animal-based seafood will be critical to its long-term success.

Source: The Spoon

Batter-fried Fish with Bearnaise Sauce


1 lb fish fillets
1 egg
2 tbsp milk
1/4 tsp salt
1/2 cup fine dry bread crumbs
2 cup peanut oil

Bearnaise Sauce

1/2 cup butter
1 tbsp minced green onion or shallot
1/4 tsp ground white pepper
1/2 tsp tarragon leaves
1/2 tsp chervil
2-1/2 tbsp red wine vinegar
2-1/2 tbsp Chablis or other dry white wine
3 egg yolks
2 tbsp water
1/2 cup finely chopped parsley
1 tsp lemon juice
salt to taste


  1. Make the Bearnaise sauce. Melt the butter in a small saucepan and keep warm.
  2. Combine the onion, pepper, tarragon, chervil, vinegar and wine in the top of a double boiler and place over direct heat. Simmer until almost all the liquid has evaporated. Cool to lukewarm.
  3. Beat the egg yolks with the water, then blend into the onion mixture. Place over hot water and cook, beating constantly with a whisk until thick. Remove from heat.
  4. Add a tablespoon of butter at a time, whisking vigorously, until all butter is absorbed. The sauce will separate if the butter is added too fast or too much at a time.
  5. Add the parsley and stir until well blended.
  6. Stir in the lemon juice, then season with salt and additional pepper, if desired. Keep warm over hot water. This makes 1 cup of sauce.
  7. Wash the fish and pat dry.
  8. Combine the egg, milk and salt in a bowl and beat until blended.
  9. Dip the fish into the egg mixture, then coat well with the crumbs.
  10. Pour the oil into a skillet and heat to 375ºF.
  11. Fry the fish in the oil until golden brown on both sides. Drain the fish on paper towels.
  12. Place in a serving container and garnish with lemon wedges and parsley. Serve with the Bearnaise Sauce.

Makes 4 servings.

Source: The Creative Cooking Course

Even ‘Low-Risk’ Drinking Can Be Harmful

Paul Candon wrote . . . . . . . . .

It’s not just heavy drinking that’s a problem — even consuming alcohol within weekly low-risk drinking guidelines can result in hospitalization and death, according to a new study published in the Journal of Studies on Alcohol and Drugs.

Moderate drinkers “are not insulated from harm,” write researchers led by Adam Sherk, Ph.D., of the Canadian Institute for Substance Use Research at the University of Victoria in British Columbia, Canada.

The Canadian government’s low-risk drinking guidelines state that women should consume no more than about 10 drinks per week and men no more than 15. (A “drink” is 12 oz. of beer, 5 oz. of wine, or 1.5 oz. of liquor.) These limits are slightly higher than those in the United States and exceed those of most other high-income countries.

In their research, Sherk and colleagues found that, in British Columbia, a significant portion of alcohol-caused death and disability was experienced by those drinking within these guidelines. For example, more than 50 percent of cancer deaths resulting from alcohol use occurred in people drinking moderately. Further, 38 percent of all alcohol-attributable deaths were experienced by people drinking below the weekly limits or among former drinkers.

However, for women, alcohol consumption within the guidelines did offer some protection from death from heart attack, stroke and diabetes. Nonetheless, “[t]his protective effect did not appear to hold for men,” the authors write, “who experienced harm at all drinking levels.”

For their study, the investigators used a new, open-access model — the International Model of Alcohol Harms and Policies (InterMAHP) — which can be used to estimate alcohol harms in a country or state, in total or by drinking group. They used British Columbia-specific alcohol exposure data from substance use surveys, hospital data from the Canadian Institute for Health Information and mortality data from Statistics Canada’s Vital Statistics. These sources were nonidentifying and for 2014.

Because of these results, Sherk and colleagues say that some national drinking guidelines, which are published by many countries to help drinkers make informed health decisions, may be too high. This may be particularly true in Canada, where the research was conducted.

Sherk suggests that guideline limits should be lowered to match those in the Netherlands: “Don’t drink or, if you do, drink no more than one drink per day.”

Overall, he says, the best advice for drinking is to err on the side of caution, “When it comes to alcohol use, less is better.”

Source: The State University of New Jersey

Study: Depression Associated with Greater Risk of Cardiovascular Disease

A new study co-led by Simon Fraser University health sciences professor Scott Lear provides further evidence of the link between depressive symptoms and an increased risk of heart disease and early death.

The global study tracked 145,862 middle-aged participants from 21 countries and found a 20 per cent increase in cardiovascular events and death in people with four or more depressive symptoms. The risks were twice as high in urban areas—where the majority of the global population will be living by 2050— and more than double in men.

Depression and mental health issues are highly prevalent in Canada. One in five Canadians will experience a mental health problem during their lifetime and eight per cent will experience a major depressive event.

Lear says the results are timely as experts anticipate an increase in the number of people dealing with mental health issues as a result of the COVID-19 pandemic.

The data suggests that depressive symptoms should be considered as important as traditional risk factors such as smoking, high blood pressure and high cholesterol when preventing heart disease and early death.

The study results, published this month in JAMA Psychiatry, lend credibility to existing World Health Organization (WHO) policies to integrate treatment and prevention of mental disorders into primary care.

The study concludes that a greater awareness of the physical health risks associated with depression is needed. Researchers suggest that a comprehensive approach to tackling non-communicable diseases and mental disorders—to achieve health-related UN Sustainable Development Goals—needs to be a global priority.

Source: Simon Fraser University

1 in 5 Worldwide Has Health Issue That Could Mean Worse COVID-19

About 1 in 5 people worldwide has a least one underlying health condition that puts them at increased risk of severe COVID-19 illness, researchers say.

While the analysis of data from 188 countries suggests that 22% of the world’s population, or 1.7 billion people, might need additional protective measures, not all people with underlying conditions will develop severe COVID-19 illness if infected with the new coronavirus, the study authors noted.

The international team of investigators concluded that 4% (349 million) of these people would require hospitalization, according to the study published June 15 in The Lancet Global Health journal.

“As countries move out of lockdown, governments are looking for ways to protect the most vulnerable from a virus that is still circulating,” said study author Andrew Clark, an associate professor of public health and policy at the London School of Hygiene & Tropical Medicine.

“We hope our estimates will provide useful starting points for designing measures to protect those at increased risk of severe disease,” he added in a journal news release. “This might involve advising people with underlying conditions to adopt social distancing measures appropriate to their level of risk, or prioritizing them for vaccination in the future.”

Risk factors for severe COVID-19 include heart disease, chronic kidney disease, diabetes and chronic respiratory illness, according to the World Health Organization and public health agencies in the United States and United Kingdom.

The researchers noted that their study focused on chronic underlying conditions, and didn’t include other possible risk factors for severe COVID-19, such as ethnicity and economic status.

That means that the estimates may not provide a complete picture, but do serve as a starting point for policymakers.

Rates of people with at least one underlying condition are lower in places with younger populations than in those with older populations. For example, rates of people with one or more health condition range from 16% in Africa to 31% in Europe.

But Clark warned against complacency about the risk in Africa.

“The share of the population at increased risk of severe COVID-19 is generally lower in Africa than elsewhere due to much younger country populations, but a much higher proportion of severe cases could be fatal in Africa than elsewhere,” he said.

Worldwide, fewer than 5% of people under age 20 have at least one underlying condition that could increase their risk of severe COVID-19, compared to more than 66% of people 70 and older.

Among 15- to 64-year-olds, an estimated 23% have at least one underlying condition, according to the study. While the rate is similar between men and women, researchers said men are twice as likely to be hospitalized for COVID-19.

The risk of hospitalization ranges from less than 1% of people under age 20 to nearly 20% of those 70 or older, and more than 25% in men over 70.

In people under 65, about twice the number of men as women would require hospitalization. Among those older than 65, the gender difference narrows because women live longer.

“Our estimates suggest that age-based thresholds for shielding could play a role in reducing deaths and reducing the number of people who require hospital treatment, but the choice of threshold needs to be balanced against the proportion of people of working age affected, as well as the health and economic consequences that might be associated with long periods of isolation,” said epidemiologist Rosalind Eggo, of the London School of Hygiene & Tropical Medicine.

Nina Schwalbe, an adjunct assistant professor of population and family health at Columbia University Mailman School of Public Health in New York City, wrote an editorial that accompanied the findings.

The study shows that “it is time to evolve from a one-size-fits-all approach to one that centers on those most at risk,” she wrote.

Source: HealthDay

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