USA – A global food ingredients company, Cargill, has launched an innovative patent-pending technology, REVEAL Layers, designed to monitor and optimize the body condition of laying hens.

The breakthrough technology was revealed at the 2024 International Production and Processing Expo (IPPE) held last month.

REVEAL Layers employs state-of-the-art Near InfraRed (NIR) technology, a non-invasive approach that allows producers and nutritionists to gain immediate insights into the body composition of poultry.

By measuring the bird’s fat pads, the technology addresses issues related to overdeveloped fat pads, which can impact long-term egg production and optimal liver function in laying hens.

The obtained results are swiftly uploaded and analyzed, providing producers and nutritionists with actionable data to make real-time decisions on adjusting diets for optimal layer body composition.

This capability not only enhances long-term production but also contributes to the overall efficiency and sustainability of poultry farming.

Cargill’s senior scientist, Lieske van Eck, highlighted the significance of this holistic approach, emphasizing how it enables producers and nutritionists to make informed decisions about layer diets.

Van Eck emphasized that these insights would contribute to a more sustainable and efficient poultry production process, ultimately setting a new standard in supporting the long-term performance of laying hens.

“Apart from the considerable benefits for poultry producers, REVEAL Layers is anticipated to cut down feed costs significantly while maximizing egg production, thereby boosting overall profitability in the poultry industry.”

In a parallel development, Cargill announced an undisclosed investment in Glasgow-based alternative protein startup Enough, as part of the latter’s recent series C funding round.

Additionally, Cargill has entered into commercial offtake agreements to use and market Enough’s ‘Abunda’ mycoprotein.

Jim Laira, CEO of Enough, expressed enthusiasm about the partnership, citing Cargill’s scale and in-house capabilities for applications as key factors.

He emphasized the potential to combine Abunda with other Cargill functional ingredients, opening up new avenues in the food industry.

Belgin Kose, Managing Director of Cargill Meat and Dairy Alternatives, highlighted the disruptive role mycoprotein plays due to its unique benefits, including a meat-like texture, protein profile, scalability, and sustainability.

While Cargill won’t serve as a distributor for Abunda, the partnership aims to bring high-quality, differentiated poultry-style products to the market, marking a significant stride towards meeting the growing demand for sustainable alternatives in the food industry.

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