{"id":52906,"date":"2025-11-24T13:34:12","date_gmt":"2025-11-24T12:34:12","guid":{"rendered":"https:\/\/www.axfoundation.se\/?p=52906"},"modified":"2025-11-25T08:54:59","modified_gmt":"2025-11-25T07:54:59","slug":"the-future-fish-shows-that-circular-feed-works","status":"publish","type":"post","link":"https:\/\/www.axfoundation.se\/en\/news\/the-future-fish-shows-that-circular-feed-works","title":{"rendered":"The Future Fish Shows That Circular Feed Works"},"content":{"rendered":"
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As the first product developed within the innovation project The Feed of the Future for Fish, Pigs, Poultry and Laying Hens<\/em>, Swedish-farmed rainbow trout has been sold in selected stores and restaurants for a few months. Now the season\u2019s fish is sold out and fully served. So how did it go?<\/strong><\/p>\n\n <\/div>\n <\/div>\n<\/section>\n\n\n

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The 'Future Fish' has been fed a diet in which soy and fishmeal have been replaced with resource-efficient, circular protein ingredients \u2013 insects, mycoprotein, and mussels. Photo: Tomas \u00c4rlemo<\/p>\n <\/div>\n<\/section>\n\n\n

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The ‘Future Fish’ was launched in mid-September and involved nine Hemk\u00f6p stores in Stockholm as well as restaurants including Dashi, Gothia Towers, Heaven 23, Fotografiska, Sushi Sho, and Urban Deli. The goal was to test whether conventional fish feed could be replaced with an innovative, circular feed in which the protein sources soy and fishmeal were swapped for insects, mycoprotein, and mussels.<\/p>\n

These ingredients were chosen to support a sustainable food system \u2013 without imported soy or fishmeal \u2013 by making use of resources that already exist. Insects are raised on by-products from the food industry, mycoprotein converts forest residues into protein, and mussels help reduce eutrophication in the Baltic Sea.<\/p>\n

This spring, several animal species will be fed with the Feed of the Future. Chicken and pork raised on locally produced circular feed will be served at selected restaurants in March\u2013April. Eggs from laying hens that have eaten Feed of the Future will also be tested.<\/p>\n\n <\/div>\n <\/div>\n<\/section>\n\n\n

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At Tors\u00e5ker Farm, Axfoundation\u2019s innovation team has tested and evaluated the rainbow trout 'Future Fish'.<\/p>\n <\/div>\n<\/section>\n\n\n

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So how did things go with the Future Fish? We spoke with our project partners, and project manager Christian Sj\u00f6land.<\/p>\n

Christian, how would you summarize the launch of the Future Fish?<\/strong><\/p>\n

\u2013 The trial has met all our expectations. The researchers\u2019 tests produced strong results, and the fish received high marks from sensory experts. Sales went well, and both staff and customers have been curious and positive. But most importantly, we now know the solution works. We can confirm that circular feed proteins for Swedish-farmed fish are the future. Now we\u2019re gearing up for chicken, pork, and eggs this spring, says Christian Sj\u00f6land at Axfoundation.<\/p>\n

We can confirm that circular feed proteins for Swedish-farmed fish are the future. Now we\u2019re gearing up for chicken, pork, and eggs.<\/p>\n

\u2013 Christian Sj\u00f6land, Project Manager, Future Food, Axfoundation<\/p><\/blockquote>\n

The other animal species will undergo the same types of tests as the fish. This includes nutritional analyses in which researchers evaluate how the protein ingredients affect nutrient digestibility and the animals\u2019 growth.<\/p>\n

Hanna Carlberg, a researcher at the Swedish University of Agricultural Sciences (SLU) and project coordinator of the Future Feed project, has together with her colleagues worked on future feed ingredients and their suitability for inclusion in fish feed.<\/p>\n

Hanna, what have the tests shown in the Feed of the Future project?<\/strong><\/p>\n

\u2013 Previous growth trials have been conducted using one protein ingredient at a time to help us understand the potential of each feed ingredient. The rainbow trout farmed in \u00c4lvdalen has been compared with a control group, and we have seen that it grows just as well as the control fish, says Hanna Carlberg at SLU.<\/p>\n

The rainbow trout were raised in \u00d6sterdal\u00e4lven (in Dalarna) at \u00c4lvdalslax. The family-run company was also a project partner in the earlier project Five Tons of Green Fish on the Plate<\/em>, which began in 2019 when insects were approved as a fish feed ingredient. In the current project, Feed of the Future for Poultry, Fish, and Pork, <\/em>\u00c4lvdalslax \u2013 run by Marit and Anders Beronius \u2013 has produced just over six tons of fish.<\/p>\n

Now the fish have gone into winter dormancy. Anders, how would you summarize the project?<\/strong><\/p>\n

\u2013 Of course it feels meaningful to be part of developing a more sustainable food system. The feed issue may not be obvious to everyone, but that\u2019s where we can make a difference. This feed is resource-efficient, built on circular flows, and reduces pressure on biodiversity. It feels absolutely right for us, and we would love to see it continue, says Anders Beronius at \u00c4lvdalslax.<\/p>\n

The feed issue may not be obvious to everyone, but that\u2019s where we can make a difference.<\/p>\n

\u2013 Anders Beronius, Fish farmer, \u00c4lvdalslax<\/p><\/blockquote>\n

As soon as the fish began being harvested in early September, they were sent to the School of Hospitality, Culinary Arts and Meal Science, Campus Grythyttan, for tasting by sensory experts. The fish was described as having \u201ca fresh, nutty flavor with a juicy, smooth texture that melts in your mouth\u201d.<\/p>\n\n <\/div>\n <\/div>\n<\/section>\n\n\n

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At Urban Deli\u2019s Breakfast Talk in November, chef Frida Ronge, fish farmer Anders Beronius, and project manager Christian Sj\u00f6land spoke about the Future Fish. UD's Fanny Stur\u00e9n (left) moderated the discussion.<\/p>\n <\/div>\n<\/section>\n\n\n

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Chef Frida Ronge of Strawberry Hotels, specializing in Nordic Japanese cuisine, agrees that the fish has high sensory and gastronomic quality. In the lunch menu she created for the EAT Foundation<\/a> in early October, she prepared a Nordic Sushi Bowl featuring Swedish rainbow trout raised on Feed of the Future.<\/p>\n

Frida, what was it like to work with the fish, from a chef\u2019s perspective?<\/strong><\/p>\n

\u2013 It had a beautiful texture, the right amount of fat, and held together when cut. The visual aspect is also important, especially when serving semi-raw fish. Guests were curious and very pleased. This fish gets a five-out-of-five rating from me, says Frida Ronge.<\/p>\n

Several chefs who have prepared the rainbow trout emphasize the need for sustainable fish ingredients. One of them is Fredrik Andersson, head chef at Gothia Towers in Gothenburg.<\/p>\n

Fredrik, why did you want to serve the Future Fish?<\/strong><\/p>\n

\u2013 There is strong demand for sustainable food \u2013 especially from large clients booking sustainable conferences and congresses. But in the end, quality is what matters. This rainbow trout is a fantastic product. Flavor-wise it\u2019s elegant, without off-flavors. Fish raised in cramped conditions can become overly fatty, which affects taste. These fish have moved naturally in running water. We want to see more of this, says Fredrik Andersson at Gothia Towers.<\/p>\n

In the end, quality is what matters. This rainbow trout is a fantastic product.<\/p>\n

\u2013 Fredrik Andersson, Culinary Executive Chef, Gothia Towers<\/p><\/blockquote>\n

The Feed of the Future project is a joint effort involving 25 partners \u2013 from researchers to companies across the entire value chain. Fiskhallen Sorunda has gone above and beyond in this project \u2013 not only filleting and distributing the fish, but also packaging and applying custom labels to every fillet destined for Hemk\u00f6p stores. Product manager Mattias Dernelid has been a key player from the start and has involved the entire staff.<\/p>\n

Mattias, what has your experience of the fish been, from a processing perspective?<\/strong><\/p>\n

\u2013 Everything has gone far beyond expectations. Those handling the fish say it\u2019s fantastic and easy to work with \u2013 like cutting through butter. Packaging fish for Hemk\u00f6p took a lot of time; it was an extra effort, but we knew that and got up to speed quickly. Customers are happy, and the trial has been incredibly successful from start to finish. It creates a sense of pride among the staff to contribute to such a high-quality product, says Mattias Dernelid at Fiskhallen Sorunda.<\/p>\n

Once the fish arrived in stores, it was important to train the staff. A short education film was created, and Axfoundation\u2019s project managers held an information session at each store. This made a big difference, says Anna L\u00f6nnemar, Sustainability Manager at Hemk\u00f6p.<\/p>\n

Anna, what did the staff and customers think of the Future Fish?<\/strong><\/p>\n

\u2013 From the very beginning, the stores have been positive about selling the fish, and everyone has felt a sense of engagement and pride in being part of such an innovative and sustainable product. Axfoundation\u2019s presence in each store, explaining the innovation, was crucial for understanding what makes it unique and for then being able to pass that on to customers. The fish has sold well, and customers have been curious, says Anna L\u00f6nnemar at Hemk\u00f6p.<\/p>\n

The fish has sold well, and customers have been curious.<\/p>\n

\u2013 Anna L\u00f6nnemar, Sustainability Manager, Hemk\u00f6p<\/p><\/blockquote>\n

In summary, the Future Fish has shown that circular food solutions work in practice. This is encouraging for project manager Christian Sj\u00f6land, but the job has only just begun. The long-term goal is to achieve continuous production of a circular, resource-efficient feed at a competitive price.<\/p>\n

So far, the project has subsidized the cost of the feed \u2013 necessary when working with innovative ingredients at small volumes. For true scaling to happen, Christian points to feed availability, market demand, and legislation that supports circular feed production.<\/p>\n

Christian, what are the challenges, and what comes next?<\/strong><\/p>\n

\u2013 We need the right market conditions and supportive regulations to enable large-scale production of Swedish protein ingredients for feed. This was only the first step; the next steps are chicken, pork, and eggs. Then the supply of circular feed must increase and demand must grow. When that happens, the price will follow and become competitive. What we can say today is that it\u2019s possible to produce soy- and fishmeal-free feed based on locally produced circular ingredients \u2013 and that the fish thrive, taste great, and are appealing. That\u2019s huge, concludes Christian Sj\u00f6land.<\/p>\n

Read more: The Feed of the Future for Fish, Pigs, Poultry and Laying hens.<\/em><\/a><\/p>\n\n <\/div>\n <\/div>\n<\/section>\n\n\n

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Partners<\/h2>\n
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The project is led by Axfoundation and the Swedish University of Agricultural Sciences<\/a> (SLU) together with Axfood<\/a>, Boden Municipality<\/a>, Cirkul\u00e4r<\/a>, Dapibuset<\/a>, Ecopelag EF<\/a>, Ecoloop<\/a>, Fiskhallen Sorunda<\/a>, Gr\u00f6nsakshallen Sorunda<\/a>, Hemk\u00f6p<\/a>, K\u00f6tthallen Sorunda<\/a>, Lantm\u00e4nnen<\/a>, Martin & Servera<\/a>, NovaPro<\/a>, Plant Protein Production, Ragn-Sells<\/a>, School of Hospitality, Culinary Arts and Meal Science \u00d6rebro University on Campus Grythyttan<\/a>, RISE Processum<\/a>, Seaqure Labs<\/a>, Stj\u00e4rn\u00e4gg<\/a>, Svenska Foder<\/a>, Urban Deli<\/a>, Varva, Viking F\u00e5gel<\/a>, and \u00c4lvdalslax<\/a>. The project is co-funded by Vinnova<\/a>, Sweden\u2019s innovation agency.<\/p>\n\n <\/div>\n

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