Scientific study dives deeper into fat stability within ProteinX

Ingredient stability is one of the key attributes for feed manufacturers during ingredient transport and feed manufacture to ensure a high-quality end product.

A study conducted by the Centre for Oxygen, Research & Development, published in the Journal of Insects as Food and Feed, demonstrates that ProteinX, without the addition of an antioxidant, has good fat stability, highlighting the quality potential of this ingredient for use as an animal feed ingredient.