The EIT Food website is not compatible with Internet Explorer. Please visit our website with another browser, like Google Chrome, Firefox and Safari, for the best possible experience.
Fermented seaweed based novel feed additives - SEAFEED

Fermented seaweed based novel feed additives - SEAFEED

Seaweed biomass is a promising, abundant but underutilized resource for industrial bioconversions.

The aim of the project is to develop microbes and anaerobic microbial processes applying marine microalgae feedstock for production of health promoting bioactive ingredients in feed. In previous and ongoing projects, different types of seaweed were processed and a range of fermenting bacteria tested. Several combinations of processed seaweed fractions and fermentation bacteria were selected for further analysis and development. The objective of the current proposal is to up-scale the fermentation process and examine the benefit of using the resulting synbiotic feed formulation (both prebiotic and probiotic) as additives or supplements in fish feed. The project will have an economic and environmental impact by supplying feed formulations promoting gut health in fish, enhancing productivity and animal welfare and reducing utilization of antibiotic agents.

Partners

The following partners are involved in the project

Matís
University of Helsinki
Quadram Institute

Project Lead

Olafur Fridjonsson
Institution

Matis

Contact details

olafur@matis.is

Related projects

Optimising rice processing & cooking to remove arsenic & starch from its life-cycle

Optimising rice processing & cooking to remove arsenic & starch from its life-cycle

The former is a chronic carcinogen and the latter is a causative agent for obesity & diabetes in high rice consumers. The innovative objectives here using simple changes...

Healthier Tuber Snacks with Infused Nutrients

Healthier Tuber Snacks with Infused Nutrients

The intention is to innovate in the area of “savory snacks” by expanding the types of vegetable crisps. Roots and tubers will be used as base material...

Pressure for healthier and more natural fat-based foods (underPRESSURE)

Pressure for healthier and more natural fat-based foods (underPRESSURE)

underPRESSURE project will scale-up a technological solution for producing “high” viscosity fat-based products addressing these consumer demands. Safe foods with lower fat content (fat reduction >30%) and reduced...

Related articles

Leuven is European Capital of Innovation 2020 Digitalisation

Leuven is European Capital of Innovation 2020

25 September 2020

EIT Food, A Knowledge and Innovation Community funded by the European Union, congratulates the city of Leuven, Leuven 2030 and Leuven MindGate on winning the award for European Capital of Innovation 2020.

What is the role of the Farm to Fork Strategy in achieving zero emissions? Food Loss & Waste

What is the role of the Farm to Fork Strategy in achieving zero emissions?

21 September 2020

As part of the European Green Deal, the Farm to Fork Strategy sets out a vision to change the way Europeans value food sustainability and to position Europe as....