Case studies
Fish food innovation (FFINN)
Sustainability of fish feed needs to be improved. This can be achieved by replacing the fishmeal component with sustainable plant protein sources. However, fish fed on the plant proteins currently available may grow more slowly due to their poorer bioavailability in comparison with fishmeal. This is a major obstacle to their increased use.
Innovatively, this project will apply UK-based fermentation technology known to improve the bioavailability of plant proteins from its application in other markets. Suitable plant protein sources, including crops grown in the UK, will be identified and fermented to increase nutrient availability, achieving superior protein conversion, growth and meat quality while increasing sustainability.