By evaluating how novel feed ingredients affect product quality, Foods of Norway researchers have found that these ingredients may contain micronutrients that can improve the nutritional value of meat and milk products. For example, if the content of iodine, selenium or the fatty acid composition of meat is optimized, this may have a positive impact on human health.
Novel feed ingredients can also contain bioactive components reducing the risk of E. coli and salmonella contamination of meat and milk by reducing the level of pathogenic bacteria and promoting beneficial bacteria in the intestine. Antioxidants can prevent oxidation and discolouration, as well as improving the flavour and odour of meat and milk products.
Part of the investigations in Foods of Norway is to evaluate whether novel feed resources pose any disadvantage to the quality of food products, such as the transfer of heavy metals from the biomass to the final meat or dairy product.
Introducing natural bioresources - such as seaweed and trees - into the food value chain offers a great potential for new and innovative niche products. This could have advantages for Norwegian consumers and a potential for export. Developing feed solutions from local bioresources, and documenting their effects on food safety and quality, can contribute to greater profitability for the fish, meat and dairy industries, as well as for the consumer.