The June edition (issue #5) of All About Feed can now be read online. In this issue we talked to people from IKEA, we delved into flavours and pongamia trees.
To access the magazine section, you simply need to register for free. This new edition of All About Feed is again is packed with the latest developments in animal feed processing and diet formulation.
Furniture, food and feed
Large food companies, including retailers and those active in the foodservice are increasingly looking for ways to make the agri-food system more sustainable. And these large corporate firms are not only looking at the way that animals are raised. They also have an increased interest in what the animals eat and where the feed ingredients are sourced. One of the big players that is actively looking to make the food they sell more sustainable is IKEA. IKEA recently announced its active participation in the FEED-X programme, part of Project X, a WWF founded corporate accelerator which helps organisations adopt sustainable innovations in their supply chains. All About Feed talked to Christoph Mathiesen, sustainability advisor at IKEA Food to explain more about the plans to delve deeper into animal (aqua)feed. The full interview can be read on page 14 of this issue.
Christoph Mathiesen works directly with suppliers and advisors on how the IKEA Food business can the achieve the sustainability goals that it has set. Photo: Ikea
The art of flavours
The art of taste and smell and the application in farm animals was recently discussed at the Kaesler Nutrition Forum, held between May 8-9 in Cuxhaven, Germany. More than 150 scientists and industry representatives joined the meeting. At this high level conference, scientific knowledge was shared on how sensory additives react in the brain and how taste and smell work, the so-called olfactory system. Kaesler has a range of feed additives in its portfolio, among which are flavours. Flavours for use in animal diets are often extracted from plants or fruits. It can also entail the use of sweet components such as stevia. All About Feed joined the seminar and reports. The article can be read on page 6 of this issue.
Flavours added to the diet stimulate feed intake in farm animals. Photo: Shutterstock
The power of pongamia
The pongamia tree produces a legume that is related to beans, peas and lentils and has been harvested for mostly medicinal uses for more than 1,000 years. As a plant protein, pongamia has excellent potential as a replacement for soy. The trees produce as much as ten times the beans per acre as soy for the supply of plant protein, vegetable oil, and biofuel. Terviva sells farmers patented non-GMO cultivars of pongamia selected for their high yields and hardy growth. Farmers partner with TerViva to grow pongamia on abandoned agriculture lands with little to no fertilisers or pesticides. TerViva buys back the crop for processing into plant protein, livestock feed, and high-oleic oil. But how did it get started and what are the potentials of this new protein? Naveen Sikka, CEO of the company has the answers. The article can be read on page 8 of this issue.
Also in this issue:
- Probiotic application in poultry feed
- Protected benzoic acid
- How to produce more resilient animals
- The use of probiotic yeast for insects
- Cameras for inventory measurement
- Organic acids: knowing the difference
- Column: optimising the extrusion process
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