Beta glucan, a protein that can be derived from algae and yeast, could become the replacement product for a substantial portion of agricultural antibiotics, according to Geoff Horst from Algal Scientific. He admits that it would not completely displace the use of antibiotics in the meat industry, but would be able to provide common ground for consumers who want to cut back on standard-issue antibiotics and farmers who need a product to help promote growth in their animals.
Algal Scientific is in the early stages of commercializing Algamune, a form of beta glucan developed by the company from a specific strain of algae. The product is said to promote growth in livestock without the negative effects antibiotics can produce, like strengthening antibiotic-resistant bacteria. In addition, Algamune can also provide some health benefits to animals. The product will only add approximately $2.50 per ton of feed at commercial scale, a price equivalent to the growth-producing antibiotics added today. It is also lower than the $5.00 per ton price tag on high-grade beta glucan harvested from yeast.
Horst understands that the product will not replace antibiotics completely, as his product is not intended to cure acute and wide-spread bacterial infections in a flock. However, he believes that by offering an effective product at a competitive price point, Algamune can be the economically-viable alternative to prophylactic antibiotic use.
Despite the warnings of Elon Musk, artificial intelligence is on its way. It's not a topic we've shied away from in the Food Institute Blog, either, but a few developments over the past few weeks have inspired me to once again dive into the technology of the future in hopes of determining how it will affect the food industry.read more
Now, more than ever, the issue of food waste is top of mind for the food industry. Despite retailers, foodservice operators and manufacturers trying to tackle it head on, many challenges lurk around the corner. Despite this, innovative and impactful approaches abound to tackle this complex concern.read more
Chris focuses on fresh, canned and frozen fruit and fresh and dried vegetables for the Food Institute Report. In addition, he assists in compiling data for various Food Institute publications throughout the year. He is a proud Rutgers University alumnus with a degree in English, and has a background in web writing for a variety of industries, including legal, foodservice and small-to-medium sized businesses. In his downtime you can find him watching New York Yankees baseball, hiking, enjoying live music and spending time with his dog Kaiden. He invites you to contact him via email at firstname.lastname@example.org to talk about anything food-related.
There are no comments, yet. Why don't you add one?
10 Mountainview Road
Upper Saddle River, NJ 07458
Food Institute reps are available to answer your questions
BECOME A MEMBER
For close to 90 years, The Food Institute has been the best "single source" for food industry executives, delivering actionable information daily via email updates, weekly through The Food Institute Report and via a comprehensive web research library. Our information gathering method is not just a "keyword search."