Woody feed one step closer to the market

  • The upscaling of the fermentation process takes place in these reactors in Borregaards demo plant in Sarpsborg.
    Photo
    Gunn Evy Auestad

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.

Woody feed one step closer to the market

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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Published 11. October 2018 - 9:37 - Updated 11. October 2018 - 9:39