Skretting ARC has been renamed and restructured into a complete and multi-functional unit incorporating the global marketing, sustainability and digital teams into its midst. The new unit is called Skretting Aquaculture Innovation (AI) and integrates all aspects of innovation from basic to applied research, to product development to digital innovation and sustainability.
“What we have created is a completely dynamic approach towards innovation, where we don’t focus only on one aspect of innovation, for example ingredients, health, digital or only sustainability,” says Alex Obach, Skretting Innovation Director. “We have put all of this together into an integrated and agile value centre, with our clients’ current and future needs at the core.”
“We operate in a specific area of the aquaculture value chain, with great diversity in our clients, the species farmed and the ingredients available. However, there are innovation areas that add value across the board, including sustainability, life start, health, ingredients and more,” continues Obach.
The new unit remains headquartered in Stavanger, Norway, and comprises more than 150 experts across the functional areas, closely collaborating with colleagues around the world. With novel technologies in the Skretting Bubble combined with future solutions from Nutreco Exploration set to deliver exclusive ingredients through phytotechnology, biotechnologies and physical chemistry, combined with increasing opportunities through Nutreco’s breakthrough investment arm NuFrontiers, Skretting AI is at the forefront of cutting-edge innovation.
We have a dual role to support the business with the challenges of today and our longer-term responsibility to bring innovative solutions for tomorrow to drive aquaculture into the future. These are exciting times for aquaculture innovation at Skretting!
The innovation areas of Skretting AI are tightly matched with the global rise in seafood consumption, combined with the rise in conscious consumers. The pandemic has highlighted the need for sustainable, healthy and local food and there is an expectation that companies will operate in a conscious, transparent and ethical way.
“A Skretting-fed fish or shrimp matches these requirements,” says Obach. “We contribute to more than 21 million seafood meals every day – a big responsibility. We innovate to incorporate the needs of both our clients and the wider society.
“We believe that the biggest challenges facing aquaculture today are ingredients (availability, sustainability and logistics) health challenges and circularity. We have a clear roadmap to address these challenges, and a dynamic and dedicated team making it happen. We have a dual role to support the business with the challenges of today and our longer-term responsibility to bring innovative solutions for tomorrow to drive aquaculture into the future. These are exciting times for aquaculture innovation at Skretting!” concludes Obach.
Tommy Berger Eriksen is a senior health specialist in Skretting AI, and he works out of the biotechnology lab, The Bubble. He specialises in histology -- the study of tissues.
Åshild Vestbø started working in Skretting in 2015, and today she is a digital communications specialist working at Skretting Global.
What’s that? It’s a tool fish producers can use to find out the exact nutrients in their Skretting feed and also estimate the discharge that comes out of the fish after they eat it – either as dissolved waste through the gills and urine or as faeces in the wastewater.