Salmon Group steps up use of novel feed ingredients to advance fish health and sustainability

NORWAY – Salmon Group, the network representing 13% of Norway’s salmon and trout production, is accelerating its shift toward novel aquafeed ingredients as it works to improve fish health, reduce environmental impact, and strengthen circular resource use across the value chain.

The cooperative, founded in 2003 and owned by 38 small and medium-sized producers along the Norwegian coast, produces about 200,000 tons of fish annually. 

With annual feed consumption exceeding 230,000 tons, it has developed its own feed formula, SG-Feed, produced through contracted feed suppliers. 

The formula is built on the group’s core principles of Fish, People, and Planet.

“We invite feed producers to deliver our formula with uncompromising quality and at competitive conditions,” said Bjorn Morten Myrtvedt, CPO – Feed and Genetics at Salmon Group.

Expanding the role of novel ingredients

Since 2017, the group has steadily expanded its use of sustainable raw materials. Algae oil was the first major addition, and its share has increased over time. 

“Our recipe requires that a certain percentage of omega-3 oils come from algae oil,” Myrtvedt said. “We started with 15% in 2019 and increased to 30% in 2021.”

In 2024, Salmon Group added insect meal and krill meal, despite the higher production cost of insects. 

Myrtvedt underscored the strategic importance: “Even though it’s costly, we’re willing to use it because it’s a high-quality raw material, and we want to help scale up the production of novel ingredients.” 

While the pet food sector pays more, its limited demand means that aquaculture offers the scale insect producers need to stay viable.

Krill meal has been introduced during the freshwater, sea transfer, and delousing phases to stimulate early feeding and support overall fish health. 

The group also began using crab shell meal, produced from Norwegian crab waste, both as an attractant and a potential skin-health enhancer.

Despite the push toward new materials, the feed still maintains a high share of marine ingredients, with at least 30% of those coming from trimmings.

While the group believes SG-Feed delivers healthier fish and superior fillet quality, it has not yet marketed its own brand. Myrtvedt said branding is likely in the medium term as exporters increasingly recognise the product’s quality.

Balancing innovation, supply, and market acceptance

Some established alternatives remain under evaluation. Poultry meal has not yet been introduced due to market sensitivities, and canola-derived omega-3 oil, now permitted in Norway, is still being assessed. Industry-wide acceptance will be necessary before adoption.

Sustainability considerations have transformed Norway’s aquafeed sector, Myrtvedt said, noting the shift from a narrow, cost-driven approach to one that incorporates over 20 ingredients, multiple certifications, and broader environmental expectations.

Norway has set a national target for 25% locally sourced feed ingredients by 2034. Salmon Group already uses about 30% raw materials from Norway or the Nordic region and expects further growth as more local producers scale up insect protein and single-cell proteins. 

Myrtvedt said that innovations such as mycoproteins made from wood byproducts fit well with the group’s model, as do insect-based proteins tied to circular waste streams.

Salmon Group is also participating in a new EU project with Innovafeed and Norsk Kylling to test insect meal for use in larger salmon nearing harvest. 

Supply constraints remain the limiting factor, with several thousand tons required for full inclusion at that stage.

Novel ingredients are still incorporated at low levels due to restricted global availability, but the group expects their share to rise as supply expands. 

Fermented proteins, such as ME-PRO from Houdek, represent another near-term opportunity to replace fishmeal at scale.

Looking ahead, the group anticipates that the future of salmon farming will involve higher inclusion of Norwegian-derived raw materials, reduced reliance on marine ingredients, and the potential use of GMOs. 

“We’re always looking into new raw materials. We are always open to discussing new ideas and opportunities,” Myrtvedt said.

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