· Havdis · 1 min read
It's great to see Havdis featured in the August and September issue of FastFood Professional, with an article on how Atlantic cod milt can be turned into a wound healing ingredient and where we want to take it from…
It's great to see Havdis featured in the August and September issue of FastFood Professional, with an article on how Atlantic cod milt can be turned into a wound healing ingredient and where we want to take it from here.
It's also nice to appear in the same issue as the well-known Kerecis, who are working on a similar problem using a different part of the fish. Both companies are a great example of how much value can be created from the byproducts of cod.
A big thank you to Athol Dipple and the team.
Andreas Lyhammer, Lalit Rane , Benedek Regoczi , Rasmus August Engh Tønnessen , Rebecca Eriksson , Sunil Kumar Pandey, MSc, PhD. , Silje Kristiane Reed Aasgaard , Deepti Patil , Thor Sigfusson PhD , Hege Hammersland , Fertram Sigurjonsson , Thomas Nagy , Lars Møller , Innovasjon Norge , Torleif Markussen Lunde , Claus Gladyszak, Iceland Ocean Cluster , VIS - Vestlandets Innovasjonsselskap , Biotech North
Originally posted on LinkedIn on 4 October 2026. See the post on LinkedIn
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