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Acuity and Fast Genetics join forces to create AcuFast

Acuity and Fast Genetics, two swine genetics companies wholly owned by STgenetics, are excited to officially announce their joint brand, AcuFast.

Since the purchase of Acuity in February of 2022, the companies have worked diligently to fully understand how best to combine their teams, infrastructure, products, and resources. They have introduced a new structure that allows for a greater product offering, a superior technology platform, and a combined technical solutions team that will better enable AcuFast’s partners to succeed.

The name AcuFast represents what they will deliver to the industry; the name combines the words “accuracy” and “fast”, two key components of the genetic improvement equation. The name was also selected to encompass the legacy of both brands; “Acu” for Acuity, meaning sharpness of thought, and “Fast” to pay homage to the 41-year-old business founded by Harold Fast.

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Seaweed-Based Solutions: Building Natural Performance in Modern Swine Production

Video: Seaweed-Based Solutions: Building Natural Performance in Modern Swine Production

In today’s pork industry, producers are under increasing pressure to do more with fewer inputs—while maintaining performance, improving animal health, and meeting sustainability expectations.

we sit down with Sylvain David and Scott Preston from Olmix to explore how seaweed-based solutions are emerging as a foundational tool in modern swine nutrition.

Rather than acting as simple alternatives, these solutions are designed to support gut health, immune resilience, and overall system consistency—especially during key stress periods like weaning, feed transitions, and disease challenges.

The conversation dives into:

• What seaweed-based solutions actually are and how they work

• Why consistency and standardization matter in “natural” products

• How gut health connects to immune function and performance

• Where producers are seeing real-world impact today

• The role of natural solutions in the future of sustainable pork production