Foods of Norway is developing novel, protein-rich feed ingredients based on Norwegian biomass such as spruce trees, macroalgae and agricultural co-products. These renewable biomasses are used in the fermentation of yeast – a microbial feed resource. The aim is to reduce Norway’s dependency on imported feed ingredients like soy beans and fish meal.
Until recently, the fermentation process has been performed in small bioreactors with a capacity of up to 30 liters at NMBU`s biorefinery laboratory.
This September, the fermentation process was scaled up to 200 liters using facilities at Borregaard in Sarpsborg - an important industrial partner in Foods of Norway.
–It is crucial for us to test upscaling as early as possible during process development, because we want to avoid developing processes that are not industrially viable, says professor Vincent Eijsink at NMBU, who is in charge of Foods of Norway`s research on novel bioprocessing technologies.
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