New ingredients, old challenges

Blue mussel, a proposed new fish feed ingredient, is processed into a feed ingredient at Nofima and analyzed for heat-induced changes at the Department of Food Science at Aarhus University, as well as at Nofima’s BioLab. Finally, the ingredient is tested in salmon digestibility trials at Nofima’s facilities. Mjølnerød’s supervisor Tor Andreas Samuelsen in the middle. Photo: Helge Skodvin@Nofima.