FeedKind protein is a family of highly digestible feed ingredients produced by a natural fermentation. Developed in Norway with more than two decades of animal studies, FeedKind protein is approved for sale in the European Union with registration processes initiated in countries worldwide.
FeedKind protein is composed of naturally occurring microorganisms, is non-GMO, and does not include any animal derived by-products. It has an extremely high nutrient density with 71% crude protein and 9% crude fat. As a replacement for other high protein ingredients in animal trials, FeedKind protein has increased growth rates and improved feed efficiency.
Whether yoghurt or miso, fermented foods are recognized worldwide for their ability to keep human stomachs healthy – and livestock are no different. Whether fish, pigs, or pets, FeedKind protein has been proven to help promote and maintain a healthy gut and all the benefits that brings, from better nutrient absorption to improved feed conversion and growth rates.
We have seen improvements in growth rates across several species including Atlantic salmon, rainbow trout, and weaning piglets.
FeedKind® protein was shown to use 77-98% less water than alternative ingredients, including soy and wheat proteins. It also requires no agricultural land to produce, freeing that land for other food crops. In fact, one commercial scale FeedKind protein plant, if used to replace soy products for fish feed, would free up enough land to feed as many as 250,000 people. The land area represented is equal to an area the size of Chicago or Seoul. A copy of the report can be found at www.carbontrust.com/feedkind.
Using methane that would have otherwise been released into the atmosphere greatly reduces the greenhouse gas impact. We are taking carbon that is now outside the food chain and bringing it in. Additionally, our process releases significantly less carbon dioxide than simply burning the methane.
Rigorous studies done at Akvaforsk and Aquaculture Protein Centre, Norway showed that growth rates of Atlantic salmon increased when fishmeal was replaced by FeedKind Aqua protein. Despite a lower apparent digestibility coefficient of crude protein, the fish retained significantly more nitrogen at increased levels of FeedKind protein, which drove improvements in feed efficiency and feed conversion ratios.