Pot ale – a sustainable source of protein for salmon feed

10 Dec 2015

Horizon Proteins, a spin-out company from Heriot-Watt University, has developed a process
for using pot ale from malt whisky distilleries to produce a sustainable, nutritionally-suitable
protein for salmon feed. The integrated by-product processing technology has been
installed and tested at a distillery and has not only benefits for the food chain, but also wider
implications for bioenergy processes such as anaerobic digestion.

Traditionally whisky by-products have been used directly as animal feed. However as the global population grows and the demand for food increases, emerging protein markets require protein of far higher quality and of a consistent composition. Horizon Proteins has developed an innovative method of using pot ale to produce sustainable protein ideally suited for use in
fish food for salmon farming. By adapting techniques more usually applied to high-value pharmaceutical products and taking advantage of a unique process engineering skillset within our team, we have developed and patented a cost effective process, that operates under mild conditions and is readily scalable, to recover protein nutritionally suited for salmon. This technology adds significant value to a traditionally underutilised by-product and could also improve performance of downstream operations such as anaerobic digestion, potentially adding significant benefits when integrated into a distillery.

The full case study document can be downloaded below.