Utilising Unused Resources to Create High-quality Ingredients
Denmark is EU’s largest exporter of fish and shellfish. By utilising leftovers from the sea, Denmark has become a global leader in rich ingredients that are used in modern, nutritious feed around the world.
In order to secure a sustainable food production, livestock producers are looking for new feed solutions, finding alternatives to the climate-burdening soy that is imported from selected countries. This is a major trend in Denmark where organic pig production is a successful part of Danish high-quality food for both local markets and exports.
Collaborative innovation is key
Today, Denmark is one of the global leaders in fish products. According to UN’s Food and Agriculture Organisation (FAO), Denmark is EU’s largest exporter of fish and shellfish. With such a large production taking place in Denmark, stakeholders in the industry have developed a leading position in using left-overs in other parts of Danish food production.
Two of the largest Danish companies within this field are TripleNine and FF Skagen. They use rest raw materials from Danish fish production in their production of fishmeal and fish oil, which are valuable feed ingredients used in feed and pet food industries all over the world.
The primary raw materials for both companies are either small, short-lived fish with little or no potential for use in direct food production or upcycled trimmings from fish processing. Used in the production of fishmeal and fish oil, these valuable resources deliver essential nutrients to the fast-growing global aquaculture sector in particular.
The final product is a rich ingredient that makes positive, sustainable impact in everyday livestock production
The ingredients are rich in protein and nutrition and obey the highest safety and quality standards in the business. The feed ingredients makes positive, sustainable impact in aquaculture and livestock production.
Utilising resources – the Danish way
The innovative ingredients are an example of the Danish food approach where one man’s waste can be another man’s treasure. The usage of the left-overs have seen the small, otherwise useless fish, to become a source of income for Danish fishermen rather than a underwater impediment in their daily work.