Mycoproteins for sustainable fish feeds (NOMYFEEDS)

Project Information

NoMy

Grant agreement ID: 101114531

DOI

10.3030/101114531

Project closed

EC signature date 1 June 2023

Start date 1 July 2023

End date 31 March 2024

Funded under

• European innovation ecosystems

Total cost

No data

EU contribution

€ 75 000,00

Coordinated by

NORWEGIAN MYCELIUM AS
Norway

Periodic Reporting for period 1 - NoMy (Mycoproteins for sustainable fish feeds (NOMYFEEDS))

Reporting period: 2023-07-01 to 2024-03-31

Summary of the context and overall objectives of the project

The NOMYFEEDS project is set against the backdrop of a growing global need for sustainable food production systems. As the demand for protein increases, traditional protein sources are becoming increasingly unsustainable, leading to environmental degradation and resource depletion. The aquaculture industry, while crucial for food security, faces significant challenges in sourcing sustainable feed ingredients. Current practices often rely on fishmeal and soy, which have substantial ecological footprints.

The NOMYFEEDS project aims to address these challenges by developing a new value chain for high-quality, sustainable proteins derived from food industry by-products. By addressing key environmental, economic, social, and technological challenges, the project seeks to create a more sustainable and efficient food system, supporting the broader goals of a circular economy.

Work performed from the beginning of the project to the end of the period covered by the report and main results achieved so far

In this project, NoMy collaborated with various by-product producers in the food sector to conduct small-scale growth feasibility studies using by-products from dairy production, and fish and plant-based feedstock processing. These studies focused on nutrient load analysis, product quality, and nutrient-to-product conversion yield. Dairy by-products were identified as nutrient-rich, suitable for NoMy’s biomass fermentation technology, and widely available, despite challenges in valorization and disposal.

Consequently, NoMy initiated a process development and scale-up journey focusing on dairy by-products, supported by empirical data and gradual installation of biomass fermentation and analytical equipment. The fermentation scale was increased from less than 1 liter to bioreactors of 3.7 liters and 42 liters capacity.

The initial process development began at a sub-1 liter scale, focusing on the impact of nutrient formulation and strain type on product quality and conversion yield. This was followed by scale-up using 3.7-liter bench-scale bioreactors, resulting in NoMy’s first Minimum Viable Product (MVP). The mycoprotein product, produced using an edible fungal strain approved by ESFA for feed and food applications, was analyzed at an ISO17025-certified laboratory.

NoMy's process development and scale-up aimed for balanced social, environmental, and economic impacts, governed by product quality, productivity, reproducibility, and BOD/COD removal. In the context of feed applications, the focus was on achieving a dried product with approximately 50% protein content. The first MVP met this goal, and its balanced amino acid profile positions it as a potential alternative to soy protein concentrate (SPC) and fish meal.

This stage of process development and scale-up generated data on by-products, processes, and product characterization. This data was obtained through the gradual installation of analytical equipment, including ovens, chromatographic methods, and elemental analysis tools. These reference data and methods will aid in calibrating and integrating our N-IR (near-infrared) spectroscopy sensors, ultimately supporting the automation and quality control analytics of NoMy’s fermentation pilot facility. NoMy has integrated expertise in sensor technology and data science, with IR spectroscopic equipment installed and being operational.

Progress beyond the state of the art and expected potential impact (including the socio-economic impact and the wider societal implications of the project so far)

Expected impact from our project include;

1. Environmental Impact

- Waste Reduction: Transform low-value food industry by-products into high-value protein sources, reducing waste and supporting a circular economy.
- Sustainability: Develop sustainable feed ingredients that decrease reliance on ecologically damaging fishmeal and soy.

2. Economic Impact
- Cost Efficiency: Reduce production costs through process optimization and the use of readily available side streams.
- Market Competitiveness: Provide a competitive alternative to traditional feed ingredients, enhancing the economic viability of aquaculture operations.

3. Social Impact
- Food Security: Contribute to global food security by providing a sustainable source of protein for the aquaculture industry.
- Innovation and Job Creation: Foster innovation in sustainable food production, potentially leading to job creation and economic growth in related sectors.

4. Technological Impact
- Advanced Fermentation Processes: Establish cutting-edge fermentation processes that can be scaled and replicated across the industry.
- Integration of AI and Sensor Technologies: Set new standards in the use of AI and sensor technology for real-time process monitoring and optimization.

Our key needs going forward is commercial commitments and contracts from both sidestream providers and feed producers, continued work on IPR and financing in order for us to move towards commercial scale.