Olmix presented antibiotic-free chicken raised on algae-included feed to over 400 delegates at a conference about using algae in food production. The chicken was tasted by attendees. While practices differ, algae products aim to improve food safety for both livestock and aquaculture. Algae has long been considered beneficial for health and nutrition but is now seen as valuable for protecting animal health and reducing antibiotic needs. The conference in Paris may be a turning point in considering algae's role in food systems.

1. T
he inclusion of algae in food production
took on a meaningful turn when Olmix
presented its antibiotic-free broiler
chicken to delegates attending its one-
day conference ‘Building a Healthy
Food Chain – Thanks to Algae,’ in Paris
last month.
The chicken, raised on algae-included
feed rations and managed, processed
and distributed by Olmix, was tasted by the 400-plus delegates
attending the conference.
While broiler and fish production differ widely, algae products
are attempting to achieve similar levels of food safety in both
livestock and aquaculture.
Until now the benefits algae provides in terms of human nutrition
and health have been largely associated with cultural and coastal
communities and with those looking for dietary alternatives.
In livestock and fish production algae has been considered a
valuable ingredient in its own right for some time, but products
have now been developed to help protect health, improve
well-being and reduce the need for medicines and in particular
antibiotics.
Algae has not yet proven itself as a viable source of protein in
meeting the growing demand from our food producing animals,
particularly not in fish diets where the pressure is on to minimise
the amount of fishmeal included in feeds.
However, Paris may well prove a turning point in the way we
consider algae inclusion in our food production system.
“We are now ready to meet consumers’ expectations for a better
life,” Olmix marketing director Daniéle Marzin told the delegates
Algae’s key role
in taking care
of consumer
expectations
by Roger Gilbert, Milling and Grain Publisher
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2. crowed into the Hotel Pullman Eiffel Tower conference room.
Gathered in Paris to celebrate the company’s 20th anniversary,
over 300 international invited guests, from customers to agents, to
distributors and staff from more than 50 countries enjoyed three
days of festivities with local French staff and others which started
with a reception in the art deco Théatre National de Chaillot.
The conference offered presentations by three professors: Professor
Antoine Andremont, professor of microbiology at the University of
Paris Medical School on antibiotics and antibiotic resistance – what
is the world situation; Professor Dung Cao the deputy director of
the Potato, Vegetable and Flower Research Centre in Vietnam on
pesticides and their use in Asia; Professor Jose Luiz Tejon Megido,
president of TCA International in Sao Paulo, Brazil.
Dr Thomas Pavie made the final address which launched of the
Olmix antibiotic-free chicken production internationally, the first
application for food-producing animals.
One of the world’s most famous views - The Olmix team poses for a picture at the Théatre
National de Chaillot on the banks of the Seine opposite Eiffel Tower and Champs de Mars
Die and roll re-working machines
O&J Højtryk A/S
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Phone: +45 75 14 22 55
Fax: +45 82 28 91 41
mail: info@oj-hojtryk.dk
www.oj-hojtryk.dk
Milling and Grain - October 2015 | 49
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3. Care for all
Olmix has adopted a ‘Care programme’ for its plant, livestock
and aqua and human food divisions.
Melspring is the company’s ‘Plant Care Division’ and focuses
on sustainable products capable of improving plant health,
protecting against disease and supporting the environment. Algae
products are applied as fertiliser and offer the opportunity to
reduce the use of chemical pesticides while lifting crop quality
and yields.
The Olmix ‘Animal Care Division’ has introduced a product
and feeding strategy that aims to eliminate the use of antibiotics
in chicken production, improve farmer’s profits and animal well-
being. And may well lead to similar objectives in aquaculture.
Producing antibiotic-free chicken “will not be achieved only by
nutrition nor with a single ‘miraculous’ feed additive,” says Ms
Marzin.
She says Olmix is now capable of providing a global
strategy to improve animal hygiene, enhance immune
defenses, guarantee digestive welfare, increase digestive
efficiency and fight mycotoxins.
“To get optimal efficiency, Olmix engages the whole livestock
chain as products are implemented by farmers, veterinarians and
the feed miller,” she adds.
The Algae School
Two days in Paris followed by two days in Brittany. The
two venues visited included the company’s new office and
factory facilities and an evening visit to the new Breizh
Algae School, located at the Balusson home farm, which will
offer courses to Olmix customers on the use and benefits of
algae products, including modern farming techniques that
eliminate the need for antibiotics, pesticides and chemical
additives.
Dedication and commitment
The dedication and commitment to the values algae can provide,
has been championed for 20 years by Hervé Balusson, president,
founder and CEO of Olmix Group.
His resolve to bring
the benefits of algae to
international attention and
to conduct the research
necessary to develop algae-
based products has paid
dividends for all in the food
production chain, and was
lavishly and generously
celebrated in Paris during
the company annual
‘Breizh Algae Tour’ which
was held the same week
as Space, Rennes one of
France’s major agriculture
exhibitions.
From Left: Professor Antoine Andremont, Professor of Microbiology, University of Paris Medical
School, Paris; Professor Jose Luiz Tejon Megido, President, TCA International, Sao Paulo, Brazil; Dr
Thomas Pavie, former Deputy Agriculture Counsellor for China and North East Asia
President, founder and CEO of Olmix Group, Hervé Balusson, celebrates the company’s 20th
anniversary at the legendary Lido cabaret on the Champs-Élysées in Paris
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