Media & Press
Knip in the News
Knip scaled JUV production from 60,000 to 165,000-liter fermentation vessels, its third full-scale technology transfer, through a contract manufacturing partnership rather than building its own facility. CEO Caitlin Wege discusses the engineering challenges of scaling aeration and mixing without sacrificing product consistency.
Knip’s JUV is a functional feed ingredient for aquaculture, not a protein replacement. CSO Guillaume Salze explains how the postbiotic improves survival, stress resilience, and gut health in shrimp and fish, and Knip’s expansion into Latin America, from AQUAEXPO 2025.
Knip CEO Caitlin Wege on how JUV, a functional aquafeed ingredient from fermentation, raises survival rates and lowers mortality in farmed fish and shrimp during stress events like handling, transfers, and disease.