Photo: Elisabeth Tønnessen

NOVOFEED - Novel feed ingredients from sustainable sources

This project aims to develop novel functional feed ingredients for the aquaculture industry through facilitating the recovery and utilization of valuable bioactive peptides from the salmon industry in Norway and the sea bass/sea bream industry in Italy.
The European aquaculture industry is expected to grow significantly in the coming years as a source of nutritious food for an increasing world population. With this growth, however, comes a number of challenges, including disease and fish welfare as well as increased pressure on wild fisheries as a source of feed.
NOVOFEED is investigating novel uses of marine by-products (offcuts that are currently discarded) as alternate and even beneficial sources of feed for the increasing demands of the aquaculture industry. Biologically active compounds, which can be recovered from marine by-products have been shown to have anti-inflammatory, immuno-stimulating and anti-microbial properties.
The goal of NOVOFEED is to facilitate the recovery and utilisation of such compounds as functional feed ingredients that can provide both nutritional value as well as physiological benefits to the fish.

Activities :

The NOVOFEED project will be conducted via the following activities: 
  • Identification of peptides with predicted anti-inflammatory, immunostimulatory or anti-microbial properties in the different fractions of by-products using state of the art techniques within peptidomics and bioinformatics (often referred to as the in-silico approach). Based on the results, targeted hydrolysis and processing of the by-products will be performed to obtain fractions enriched in the relevant bioactive peptides.
  • Assessment of the degree of purification and up-concentration required before inclusion of these fractions in the feed formulations.
  • Assessment of the efficacy of the compounds as health promoting and disease-preventing ingredients through in vitro studies and in vivo fish feed trials.
In-depth Context:


Target areas

Contact Info:
Fiona Provan
(+47) 51 87 55 37 /

University of Bologna
Ghent University
Hólar University College
Scientific Advisory Board and Innovation and Science Committee
Lund University
University of Piemonte Orientale
AM Nutrition