Feed & Additive Magazine Issue 3 April 2021

ISSUE FOCUS 50 FEED & ADDITIVE MAGAZINE April 2021 to 2.4% feed conversion ratio (FCR) improvement compared to the control feed, see graph 1. UPCYCLING: FATTY ACID SALT BLENDS PRODUCED BY FERMENTATION OF FOOD RESIDUES This exact sodium salt blend of Caproic and Butyric has been developed by fermentation of plant-based food residues. This method of re-using by-products is called upcycling, as it creates valu- able ingredients from side streams that would oth- erwise be discarded at lower or even negative value. An efficient and natural method for upcycling food residues is fermentation. Fermentation of food has been around for ages and has seen an uplift in pop- ularity over the last few years. The recent growth in popularity among consumers stems from the sus- tainable image (fermentation provides preservation of the produce) as well as the associated health ef- fects (fermented foods support the gut microbiome, nutrient availability and the immune system) {BBC Good Food}. Similar benefits exist for fermentation of food residues to produce fatty acid salt blends for livestock: it is a sustainable solution and will sup- port health of the livestock. The proprietary process developed by ChainCraft for using food residues to obtain a blend of Capro- ic and Butyric sodium salts is based upon natural (non-GMO) fermentation process. This unique method yields a high concentration of these bene- ficial fatty acid sodium salts: Caproate (60%) and Butyrate (25%). The remaining 15% of the blend constituting of straight-chain, saturated fatty acid salts in the range of C2-C8 and thereby contribut- ing to additional antimicrobial strength. This blend of fatty acid salts is soluble for up to a saturation of 55% in water and will remain stable and liquid in between temperatures ranging from -15° and +40° Celsius. It is offered as a 50% solu- tion in water, with a density of 1,120 g/L.