21/02/14: New! IAF article: Whisky by-products – a sustainable protein source for aquaculture

In the third article that appears in the January/February edition of International Aquafeed, Julio Traub, PhD student, Heriot-watt University , Edinburgh, Scotland discusses the use of whisky by-products as a sustainable protein source for aquaculture.

Scottish whisky is a truly iconic product, with Scotland the largest-producing nation of whisky worldwide. Production has increased by 30 percent in the last decade and more than five times in the last half-century. In 2011 more than 500 million litres of pure alcohol (lpa) of whisky were produced in the UK. As the whisky industry prospers, more attention is drawn to the by-products of whisky production. Whisky manufacture yields considerable amounts of by-products – which include liquid and solid components – alongside the main product. These materials contain significant amounts of proteins that are currently underutilised and are often perceived as a challenge rather than an opportunity for distillers.
Read the full article here.

Whisky by-products – a sustainable protein source for aquaculture