Better use of existing protein
All anti-nutritional factors degrade in the fermentation process and utilise locally produced proteins such as rapeseed, sunflower, lupines and horse beans.
Fermentation enriches the protein making it more digestible for animals. A result is that less feed is needed to reach an equivalent or improved performance.
Fermentation increases the value of crops by 5-15 % and replaces expensive protein additives in conventional and organic protein using plant proteins like algae.
Fermentation releases all minerals in the feed and lets the animals utilise the existing minerals better, minimising the need for adding minerals to the feed. Another benefit is that fewer minerals pass through the animals and into the manure and in the fertiliser.
Algae absorb high amounts of P, N and other aquatic systems in the sea. It is possible to produce up to 20 times more protein/acre than on land. That makes algae a future food supplement and energy resource. Through fermentation, the advantages of algae are unlocked and used as a supplement. The high protein level of mussels makes them suitable as a new protein, but the cost of proteins needs considering.
Protein price competition
Fermentation is economically beneficial for the farmers as it increases animal weight gain, reduces the need for medication and reduces feed costs. We only enter protein-business, where the outcomes can compete with current protein sources.
Fermented EP-products replace fishmeal and enzyme-treated soybean concentrate without loss of performance. The production of fishmeal drains the ocean for large numbers of fish. Producing one ton of fishmeal takes three to four tons of fish.
Feeding fermented feed reduces the risk of bacterial outbreaks in animals. Fermented products contain probiotics, prebiotics and metabolites, which breaks down even the most resilient pathogenic bacteria. EP products support the development of a normal immune defence system and thick gut lining, preventing bacteria from entering the bloodstream.
Our sister company www.fermbiotics.com works with fermented products for humans and our mother company www.fermentationexperts.com works with new protein sources, reduction of food-waste and food recycling systems.