Scotland is home to some of the finest and most famous foods and drinks in the world. Few are bigger – and more important to the national economy – than Scottish Salmon and Whisky.
And now – with a sprinkle of chemical engineering expertise thrown in – these two iconic industries are forging closer ties with the help of a new company established by Heriot-Watt University, called Horizon Proteins.
Horizon Proteins will exploit a by-product of whisky to feed and grow another – salmon.
Horizon Proteins has developed a method of using pot ale, or the spent liquid residue left over from the whisky making process, to produce sustainable protein for fish food for salmon farming.