Skretting restructures its innovation unit

Skretting Aquaculture Innovation is a fully operational multi-functional unit in Stavanger, Norway that directly addresses customer needs bringing breakthrough innovation to aquaculture.

Skretting restructures its innovation unit
February 9, 2022

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,” said Alex Obach, Skretting innovation director. “We have put all of this together into an integrated and agile value center, with our client's 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,” continued 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 (NutEx) 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. 

Sustainable seafood, conscious consumers 

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,” said 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!” concluded Obach.