Source: Make: DIY Projects and Ideas for Makers
From Singapore to the USA and all around Europe, Edible Innovations profiles food makers that engage in improving the global food system at every stage, from production to distribution to eating and shopping. Join us as we explore the main trends in the industry from a maker perspective. Chiara Cecchini of Future Food Institute — an ecosystem with a strong educational core that promotes food innovation as a key tool to tackle the great challenges of the future — introduces you to the faces, stories, and experiences of food makers around the globe.
In recent years fisheries have turned to aquaculture—the farming of fish, crustaceans, and other aquatic organisms—to feed the ever growing demand for seafood. Fish are 6 times more efficient at converting feed than cattle, so it makes sense why in the call for sustainable protein, the global aquaculture market is booming. However, have we ever stopped to think about what all these farmed fish are eating, and where it’s coming from? Currently, one-third of all wild fish harvested is turned into fishmeal (aquaculture feed). The feed often accounts for up to 60% of the production cost of farmed fish, and with the growing demand for seafood, this source of fishmeal is highly unsustainable.
Enter NovoNutrients, a group of food makers making unwanted carbon dioxide emissions from heavy industry into sustainable, protein-rich fishmeal. The startup employs a natural fermentation process, similar to that of the yogurt or winemaking process.
The fermentation feeds microbes that convert waste carbon into organic building blocks called chemoautotrophs….The post Edible Innovation: Re-Making the Future of Fishmeal appeared first on FeedBox.