Newsletter from Foods of Norway - June 2019

Our pioneering method can be used in breeding programs to develop more robust and feed-efficient fish – with major implications for the aquaculture industry.

This winter, we also produced cheese, ice cream and butter from a feeding trial with dairy cows. Yeast, that can be produced locally from spruce, was the main protein source in the novel diet for the dairy cows. The aim of this experiment is to evaluate how the yeast-based feed affects milk yield, rumen function and to demonstrate that product quality is unaffected by the replacement of soy with yeast. Documentation from the trial will be important in the commercialization of this novel feed ingredient. The results from this promising experiment are expected by the end of 2019.
A further promising event for Foods of Norway has been the recent establishment of a partnership with BioMar, one of the leading suppliers of feed to the aquaculture industry. BioMar will help Foods of Norway reach our goal on sustainable feed resources, and we are delighted to have them on board!

Read the full newsletter here.

Published 29. June 2021 - 12:48 - Updated 29. June 2021 - 13:04