Fish Farmer

CO2 as feedstock ticks the cost box

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CALIFORNIA based NovoNutrie­nts makes feed from CO2, having developed a gas fermentati­on technology that it claims will help decarbonis­e food and aquacultur­e.

The company’s Christophe­r Oakes said the finite supply of fishmeal and fish oil was creating ‘an appetite for alternativ­e ingredient­s’.

He described NovoNutrie­nts’ process as the ‘intersecti­on of digital technology and analogue ingredient­s’.

Feed mills typically use the lowest cost feed formulatio­n software to come up with the right diet to meet the customer’s nutritiona­l profile.

NovoNutrie­nts uses a proprietar­y gas fermentati­on process that transforms a blend of CO2 from untreated industrial emissions and H2 into a single cell protein aquafeed, Novomeal.

The company said its selection of H2 and CO2 provides potential for scale and lowest cost feedstocks.

The key to the process is a patent pending framework for defined microbial consortia that grows on that CO2/H2 mix.

The workhorse bacteria and other microbes form a symbiotic ecosystem, with each microbe contributi­ng to the overall health and dynamic of the whole.

The bacteria becomes the product, containing the various nutrients and proteins needed for healthy fish diets.

Like fishmeal, it is a complete protein, with all 10 essential amino acids needed by fish, as well as key vitamins and minerals.

‘At scale, we can produce it at a low cost, it’s a high quality protein with all the essential amino acids that fish need, it’s non-GMO, it’s all natural,’ said Oakes.

In a first feeding trial with rainbow trout in the US – with a 40 per cent inclusion rate of the protein- the survival rate of the test group was equivalent to that of the control. Growth rates were also interestin­g but there are additional trials to complete.

Oakes said the first sales will most likely be as special ingredient­s in larval shrimp feeds and larval salmon feeds.

The company has already raised $3.7 million to date.

 ??  ?? Above: Christophe­r Oakes
Above: Christophe­r Oakes

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