The depressed protein content of oil meals combined with the lack of sufficient growth in fuel and fermentation co-products is encouraging the development of novel sources of protein, says Sara Girardello head of LMC International’s starch research team.
Livestock production is expect to double by 2050, but there is little room to expand arable land so reducing farmed animals’ intake of crude protein is an effective strategy, argues Professor Ermias Kebreab, from the University of California, Davis, in...
Global fast food giant, McDonald’s, is exploring the potential of protein derived from both insects and seaweed as alternatives to soy in chicken feed.
Efficient use of local resources may improve the productivity, resilience and competitiveness of European pig production, says Wendy Rauw, research scientist, INIA in Spain.
FEFAC wants the EU Commission to invest in tools that would allow effective measurement of the impact of all relevant EU policies on protein supply for the European feed sector.
Advanced technology to develop novel feed resources from natural gas and non-food biomass such as trees and seaweeds will be important to help meet the global food challenge, says Margareth Øverland, professor in nutrition at the Norwegian University...
Sustainability, outreach and research provide focus areas for the National Renderers Association as it looks toward product development and feed ingredients.
AFIA is seeking additional regulatory guidance and more information regarding work with animal feed-specific hazards and hazard mitigation in its ongoing efforts to help the industry address FSMA, says VP.
Primary processing may reduce the amino acid levels and amino acid digestibility in feed materials, factors currently not accounted for in feed tables, says a Dutch academic.
The need for broader investigation of the role of amino acids in animal nutrition was the central theme emerging fromt the Amino Acid Academy in Paris last week.
