A report evaluating the market for single cell protein for feed provides a good overview of the work on protein sources available in today’s market and offers an assessment of the market potential for yeast-based single-cell protein, one of Foods of Norway’s main research areas .

A techno-economic analysis of yeast as a feed ingredient has also been conducted, providing valuable information about the economic parameters in the process of producing yeast. The next step is to evaluate the economic viability of using yeast in fish and animal feeds by using real data from field trials with salmon and piglets. The field trials will also provide data on the sustainability of yeast as a feed ingredient.