Seaqure Labs, emerging from Gothenburg as a promising biotech startup, has gathered attention through its focus on sustainable aquaculture feed. The company is pioneering the use of mycelium in producing feed ingredients, thereby promoting a circular economy. As the food industry grapples with sustainability challenges, the startup aims to provide solutions utilizing fungi and industrial sidestreams, marking a significant step in the global push for eco-friendly food production methodologies.
Biotech companies have increasingly explored fungi for sustainable solutions, with Seaqure Labs taking a lead role. Unlike prior endeavors merely targeting waste reduction, Seaqure Labs emphasizes the holistic benefits of using mycelium, reducing water and land use significantly. This approach diverges from traditional agriculture methods and showcases a broader application of biotechnology in addressing protein demands. The startup’s efforts to revolutionize feed production with lower emissions mark a modern strategic shift.
How is Seaqure Labs Innovating Aquaculture Feed?
Seaqure Labs has been active since 2023, founded by Johan Henriksson, Sajjad Karimi, and Albin Frick. Their innovation in using mycelium—a network of fungal threads—as a protein source is noteworthy for its reduced ecological footprint. Compared to traditional feed options, mycelium presents benefits such as a smaller carbon footprint and significantly less need for water and land. This innovative approach aligns well with addressing the rising global demand for sustainable protein sources.
The company’s process hinges on producing feed from industrial sidestreams, thus adopting a circular economy model. The upcycling capability of these processes not only reduces dependency on conventional feeds like soymeal but also integrates industry residuum in a meaningful way. Additionally, laboratory results from Seaqure Labs emphasize high digestibility and potential efficiency in fish, thereby promising improvements in aquaculture yields.
What Goes Into Seaqure Labs’ Fermentation Technology?
Seaqure Labs has embraced an innovative fermentation technology that stands out due to its localized production capabilities. This technology effectively converts food waste into valuable feed ingredients using a fungal process. By situating mycelium production near nutritional sources and manufacturing sites, Seaqure ensures efficiency and sustainability—essential for broad application within aquaculture, pet, and general animal feed industries.
The startup’s fermentation chambers take advantage of agrifood sidestreams across Europe, yielding protein-rich, nutritionally dense outputs. Approved strains, safe for human consumption, suggest broader adoption possibilities. Focusing on solid-state fermentation, this method leverages traditional fermentation wisdom to modern ends. Trials for Rainbow trout and poultry reinforce the potential impact of this tech, guiding future scalability efforts.
Seaqure’s recent funding success, with a €470K boost from investors such as Chalmers Ventures and Almi Väst, will bolster its production capabilities. Johan Henriksson notes,
“This funding allows us to scale up and meet aquaculture’s growing demand.”
Adding to this, Sajjad Karimi states,
“Our methodology challenges the status quo in sustainable feed technology.”
The financial support promises an intensified push towards refining their process and expanding operational reach, addressing various markets and strengthening partnerships with industry disruptors.
Comparing mycelium use in feed showcases a noticeable departure from historical methods focusing heavily on soymeal and animal protein. Emphasizing a low-carbon footprint and broad applicability, the innovation targets a critical issue—resource efficiency in industrial feed production. Seaqure’s circular approach and engagement with sidestreams stand out, setting a precedent for future bio-based alternatives.
Developments in sustainable feed protocols indicate a significant shift away from traditional practices like soymeal dependency, promising diversification of ingredient sources. As mycelium-based approaches gain traction, it redefines what is possible through biotechnology and industrial collaboration. Industry experts predict this may lead to a broad recalibration of feed production’s environmental and economic metrics, broadening the scope for novel biotech applications across the globe.
