Based on methods stemming back to the 1970s, the Finnish company eniferBio has developed a new and sustainable production process for a high-quality fish feed ingredient. Foods of Norway is very excited to have this expertise at hand as the start-up now becomes a partner in the centre.
A new spin-off project in Foods of Norway will strengthen the bioeconomy in the Nordic region by developing sustainable feed ingredients from locally available food-, agriculture-, and forestry waste streams.
Alternative protein is one of the trends highlighted by the Nordic Council of Ministers in a new report. The consensus is that further development is still dependent on the support of policymakers, especially if the aim is strengthened initiatives throughout the Nordic and Baltic region.
In the event of closed borders and restrictions on imports, how do we ensure food security for our four-legged friends? New research shows that locally produced feed resources can be just as good, and even better, than those we import from overseas.
Lallemand, a global company with strong expertise in fermentation technology, is now an official partner of Foods of Norway, strengthening the development of innovative feeds for aquaculture and agriculture.
Less than two thirds of farm animals and fish end up as human food. Unused biomass from the fish and meat industry can become high quality feed for salmon and pigs and increase sustainability in food production, new research finds.
Salmon that makes efficient use of its feed is crucial in order to ensure sustainable growth in aquaculture. Hanne Dvergedal in Foods of Norway has discovered a pioneering method to detect the most efficient “bodybuilders”.
This autumn, the development of novel, Norwegian feed ingredients has been brought one step closer to commercialization. – We now need to move from academia to industry, says professor Vincent Eijsink in Foods of Norway.
Working for a big oil company in India, engineer Sandeep Sharma longed for a more sustainable career-path. Three years later he is defending his PhD-thesis at NMBU with ground-breaking results on novel fish feed derived from seaweed and spruce trees.
The sugar kelp is a «super-organism» that can be used in animal feed and a wide range of other important products. Still, genetic improvement is required to make cultivation more profitable. A new spin-off from Foods of Norway aims to make this happen.
Piglets thriving on a new ‘woody’ diet represent a big opportunity for the forest industry. Foods of Norway`s piglets and researchers will soon be starring in a film made by the Norwegian Forest Owners’ Federation.
How can we reduce the environmental impact of food production by developing new protein sources for farm animals? Thats the question that motivates Leidy Lagos, Foods of Norway researcher at NMBU's Faculty of Biosciences.
Foods of Norway is currently inviting applications for a full-time, 5-year senior researcher position. The research project involves evaluating novel feed ingredients in diets for monogastric animals and farmed fish.
For piglets, the time around weaning is very stressful. Away from their mother, they have to adapt to other feed than milk. Could the use of yeast as a highly digestible protein source ease gastro-intestinal problems like diarrhea in newly weaned piglets?
Foods of Norway aims to feed fish and farm animals using new ingredients produced from trees and macro algae. A shift to novel feed, however, is no quick fix. Detailed high-resolution studies of individual animals are performed to detect effects. Many of the answers can be found in the animal gut.
The future prospects for value creation from seaweed are promising. Innovation and commercialization depend heavily on collaboration across sectors. Foods of Norway and SINTEF Ocean will continue to exchange knowledge on seaweed.
Out of 29 submitted full proposals, “SusPig” has been approved by the ERA-Net SusAn Co-funded call. “To be part of this cross-sectional, international consortium is a great boost for the NMBU”, Margareth Øverland says.
By 2030, more than 50% of all fish and seafood products will originate from aquaculture. One way to increase production is to select the most efficient animals. Hanne Dvergedal is developing a direct selection method, focusing on genetic selection.
We are pleased to invite you to the seminar: FISH FEED FOR FOOD SECURITY. The seminar will be held in conjunction with Peyman Mosberian Tanha’s defence for his PhD degree on Friday October 28. The title of his thesis is "Interactive effects of dietary and environmental challenges on digestive function and intestinal homeostasis in rainbow trout".
Foods of Norway partner Seaweed Energy Solutions (SES) is a pioneer in Norwegian macroalgae production. Today, the value creation from macroalgae is 1.5 million NOK. By 2050, the estimates are 40 billion NOK.
Small, black dots in the pellets feed meal are the visible signs of feed containing 5 percent macroalgae recently produced at the Center for Feed Technology (Fôrtek). Foods of Norway’s Master Student Rouzbeh Keihani follows the process closely.
Two new studies published in Science and PNAS (Proceedings of the National Academy of Sciences of the United States of America) describe innovative enzyme research which can revolutionize biorefinery processes. Foods of Norway’s professor Vincent Eijsink is one of the authors of the two scientific articles.
Processing technology is essential to develop novel feeds. Kiira Vuoristo has been responsible for developing NMBU’s new fermentation platform. “The platform is ready to be implemented and we can soon start our first trial”, she says.
Norway alone generates annually 701000 tons of wet organic waste. We call it waste, but really they are valuable co-products that can be turned into valuable resources. Foods of Norway aims to upgrade co-products from meat and salmon to valuable products.
Foods of Norway was launched on October 8, the first Centre for Research-based Innovation (SFI) for the Norwegian University of Life Sciences (NMBU). – I am so happy, so proud, said Mari Sundli Tveit, rector of NMBU.