How does Skretting define 'novel ingredients'?
For Skretting, novel ingredients are raw materials that have not yet been used in aquaculture at scale and that may expand the range of feed ingredients available. Before adoption, they are evaluated for food and feed safety, nutritional value, regulatory suitability, scalability, cost competitiveness, supply reliability, and environmental and social performance.
Priority areas include alternative EPA and DHA sources, single-cell proteins, fungi or mycelium proteins, under-used and upgraded vegetable proteins, and eligible processed animal proteins and by-products. Each ingredient is assessed individually for approval, environmental performance and commercial suitability.
Konu balık ve karides yemi bileşenleri olduğunda en önemli uzun vadeli vizyonlarımızdan biri toplumun başka şekillerde tüketmeyeceği malzemeler kullanmaktır.
From exploration to commercial use
Moving from research to wider adoption can require technical validation, regulatory approval, reliable supply, manufacturing capacity and a viable cost. Lifecycle evidence also depends on the ingredient, production route, geography and comparison. We communicate whether an ingredient is at research, trial, demonstration or commercial stage, together with the relevant scale and market where this information is available.
Types of novel ingredients
Alternative sources of EPA/DHA fatty acids
Provide essential omega-3 fatty acids, crucial for fish health and human nutrition.
Examples: Algal oil, genetically modified rapeseed oil
Sources of saturated fatty acids
Provide concentrated energy and fat for feed formulations.
Examples: Coconut oil, black soldier fly oil
Single cell protein from yeast
Protein derived from yeast fermentation.
Examples: Brewers yeast, torula yeast, kluyveromyces
Single cell protein from bacteria
Protein made through bacterial fermentation.
Examples: Hydrogen-oxidizing bacteria (HOB), methane oxidizing bacteria (MOB), co-products from amino acid production, other protein producing bacteria
Fungi/mycelium protein
Protein derived from fungal biomass or mycelium.
Examples: Mycoprotein
Under-utilised vegetable proteins
Plant-based protein sources that are less commonly used in feed.
Examples: Grass, alfalfa, side streams from vegetable processing
Upgraded vegetable proteins
Vegetable proteins enhanced through processing (e.g., concentration).
Examples: Pea protein concentrate, rapeseed protein concentrate, lupin protein concentrate, fermented vegetable proteins
Under-utilised processed animal proteins, PAPs
(By-)products from different industries repurposed for feed use.
Examples: Insect meal, meat and bone meal
Marine fish & animals
Protein derived from marine animal species
Examples: Under-utilised fish resourses, tunicates, mussels, sea urchin, calanus, krill
Macro- and microalgae and marine vegetables
Protein derived from algae
Examples: Nannochloropsis sp. seaweed
Phytocomplexes
Natural mixtures of bioactive compounds found in plants
Examples: Essential oils, polyphenols, alkaloids
Functional ingredients
Health related ingredients aiming to improve immunity, digestion, or performance
Examples: Prebiotics, probiotics, antioxidants, hydrolysates