Omega-3s in alternative meat and seafood
We surveyed companies and researchers working on alternative meat and seafood to learn how they’re sourcing and using omega-3 ingredients and how they expect this to change in the next five years. Our results suggest alternative proteins could represent a lucrative opportunity for microalgae, precision fermentation, and plant molecular farming companies producing long-chain omega-3s such as EPA and DHA.
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Explore data-driven recommendations for companies, ingredient suppliers, and researchers.
Why omega-3s?
Omega-3s are polyunsaturated fatty acids with important effects on human health. While omega-3s such as ALA* generally are available from terrestrial plants, long-chain omega-3s, such as EPA and DHA*, are produced in large quantities only from marine sources (i.e., microalgae and other microorganisms). These same long-chain omega-3s are also especially well-known for their health benefits and are not interchangeable with plant-based omega-3s. While the ultimate source of most long-chain omega-3s is microalgae and other marine microorganisms, humans generally consume them by eating marine fish and shellfish.
Transitioning to a food system where more of our seafood is produced using plants, fermentation, or cultivated cells has the potential for major climate, biodiversity, and other benefits. For this to happen, these products need to meet consumers’ needs. For that, they need to be rich in long-chain omega-3s. However, the availability of omega-3 ingredients could represent a substantial future bottleneck to the scale-up of nutritionally-equivalent alternative seafood products.
Through this survey, we sought to better understand the current challenges faced by alternative protein companies and researchers in sourcing omega-3 ingredients, as well as companies’ approach to omega-3 inclusion in their current and future products. Based on our findings, we provide a list of specific recommendations for alternative protein companies, ingredient suppliers, and academic researchers.
*ALA: α-linolenic acid, an omega-3 fatty acid found in plant sources such as flax seeds. EPA: eicosapentaenoic acid; DHA: docosahexaenoic acid. EPA and DHA are generally not produced in abundance outside of marine sources such as microalgae and are the main omega-3s associated with the health benefits of seafood.
Survey overview
This report describes the results of a survey conducted in late 2023, with responses from 26 alternative meat and seafood company representatives and five academic researchers. It also includes responses from 14 alternative protein companies and six suppliers to several questions about omega-3s that were included in GFI’s 2023 annual company survey.
High-level findings
- Sourcing omega-3s is a substantial challenge, and this challenge is predicted to grow as companies scale up and further develop their products. The price of ingredients is the biggest challenge. Logistical issues and oxidation-related challenges are also major factors.
- Most respondents are currently using long-chain omega-3s sourced from algae. Many are interested in diversifying their sources, with the highest level of interest in other marine microorganisms, precision fermentation from recombinant microorganisms, and plant molecular farming.
- Few respondents currently use encapsulated omega-3 ingredients. Consistent with the finding that oxidation is a major challenge, there is substantial interest in using such ingredients in the future.
- Alternative seafood companies are highly motivated to produce products that are nutritionally equivalent to conventional seafood in terms of long-chain and total omega-3 content. Many are prioritizing this in their current products or prototypes, and almost all plan to do so within the next five years.
- Omega-3 content is not a current priority for most alternative terrestrial meat producers. However, many of these companies expressed interest in omega-3s as a future priority depending on consumer demand, including the idea that omega-3 content could be higher than conventional equivalents.
Key insights and recommendations
Below are key insights from the survey, paired with tailored recommendations for specific audiences. Download the full report for an in-depth look at the methodology and findings.
Why is sourcing omega-3s a challenge?
When asked about the specific challenges faced when sourcing omega-3s, respondents most often stated price as an issue. Other frequently-selected responses indicated logistical challenges (e.g., trouble finding suppliers and long lead times) and issues related to oxidation (e.g., shelf life and off-flavors) were common. Ingredient suppliers can win customers in the alternative protein industry by addressing these challenges.
What ingredients are companies and researchers looking for?
A large majority of respondents indicated that they currently use algae as their source of long-chain omega-3s. Algae was also the most popular response when we asked what sources they would be interested in using, but there was also substantial interest in other sources. This interest in other sources indicates a potential white space for new suppliers or new product lines.
Current: Where are your EPA and DHA sources coming from?
Interested: What additional EPA and DHA sources or production mechanisms are of most interest to your company or lab? N=21 for both questions. Abbreviations: EPA = eicosapentaenoic acid, DHA = docosahexaenoic acid (these are both nutritionally-important, marine-derived long-chain fatty acids).
Omega-3s’ chemical structure makes them especially prone to oxidation, which can reduce their shelf life, negate their nutritional benefits, and cause unpleasant off-flavors. Encapsulation techniques can protect sensitive compounds like omega-3s by trapping them within a protective barrier. We asked respondents about their use of such ingredients and found that very few currently use them. However, half of those not currently using encapsulated ingredients expressed interest in doing so in the future. This finding, along with the fact that many respondents face challenges related to oxidation, suggests that encapsulated ingredients may represent another key white space for ingredient suppliers.
Recommendations for alternative protein companies
The following recommendations are intended for alternative protein companies aiming to develop a strategy for omega-3 inclusion in their products. These are general recommendations only, and should be considered in light of the specific circumstances facing a given company:
- Companies planning to develop EPA- and DHA-rich products should begin developing relationships with suppliers early on. While omega-3 ingredients may not be a challenge for many early-stage startups, the majority of respondents from companies beyond the R&D stage reported that sourcing omega-3 ingredients was at least a moderate challenge.
- Solicit consumer feedback when considering whether omega-3-enhanced products are appropriate as part of your company’s long-term strategy. It remains an open question to what extent this is something that people want, and it may be the case that such products are desirable in some product categories and not others.
- Those struggling to find suppliers should take advantage of existing resources that aggregate this information. Our company database contains information about ingredient and equipment suppliers interested in working with the alternative protein industry, including omega-3 suppliers. The Global Organization for EPA and DHA Omega-3s (GOED) also maintains a filterable database of their member companies, which includes a number of non-animal EPA and DHA suppliers.
- Lead with transparency when communicating with consumers. Specify the fatty acid profiles of your products, including distinguishing between ALA and EPA/DHA. Identify sources when possible. Designate the amount of specific key fatty acids per serving. Avoid vague claims (e.g., “high in omega-3s”), which may not be permitted by regulation.
Recommendations for ingredient suppliers
The following recommendations are intended for ingredient suppliers interested in working with alternative protein companies. The survey results highlighted some key challenges faced by alternative protein producers, and some potential white spaces that could be filled by new ingredient formulations. By understanding alternative protein companies’ needs, ingredient companies can set themselves up for success in attracting customers:
- Continue to scale up production of algal EPA and DHA. Alternative protein companies are interested in EPA and DHA ingredients from multiple sources, with the largest number of respondents expressing interest in algae. Such ingredients have the potential to become a major bottleneck as the alternative protein industry grows.
- Develop new ingredients from sources besides algae. Survey respondents were especially interested in EPA and DHA from other marine microorganisms besides algae, recombinant microorganisms, and recombinant plants (plant molecular farming). These ingredients can complement those from algae to address the future supply gap.
- Develop and market encapsulated omega-3 ingredients from the sources mentioned above. Of those companies not already using encapsulated ingredients, the majority are interested in doing so.
- Win customers by offering cost-effective products that are protected against oxidation, marketing your products to alternative protein companies, and decreasing lead times. The top five challenges when sourcing omega-3s, according to our results, are price, trouble finding suppliers, shelf life, long lead times, and off-flavors.
- Consider the growth of the alternative protein industry as a potential business opportunity. Because the timeline of this growth is uncertain, we recommend looking at alternative proteins as one piece of a diversified strategy to mitigate risks associated with mismatches in ingredient supply and demand. Ingredient suppliers to more mature markets, such as aquafeed and nutritional supplements, can take advantage of alternative proteins as an opportunity to add a new revenue stream.
- Begin developing relationships with alternative protein companies early! Because trouble finding suppliers was identified as a top challenge, suppliers interested in working with this industry can develop a competitive advantage by being proactive in finding customers. We welcome ingredient suppliers to add themselves to GFI’s company database.
Recommendations for researchers and R&D funders
We asked survey respondents what they viewed as the key knowledge gaps related to omega-3s in alternative meat and seafood. The following recommendations are derived from their answers:
- Oxidation and stability: Develop methods for preventing oxidation and improving the stability of omega-3 ingredients, including at room temperature, as well as strategies for preventing omega-3 oxidation in finished products.
- Human health and bioavailability: Continue to improve our understanding of the relationship between omega-3 intake and human health, as well as differences in the bioavailability of omega-3s depending on their chemical form, source, and the surrounding food matrix.
- Diversifying sources: Develop or identify additional long-chain omega-3 sources, including by screening microorganisms to find those with naturally high levels of these compounds and by developing recombinant sources.
- Life cycle and techno-economic assessments: Rigorously evaluate the environmental impacts and production costs at industrial scales for those sources deemed most promising.
- Omega-3s and food formulation: Investigate methods for incorporating omega-3s into alternative protein products. For cultivated meat and seafood, this can include strategies where omega-3s are added as an ingredient in a product formulation, as well as those where they are added earlier in the cell cultivation process. As part of this work, also consider any impacts of the formulation process on omega-3 oxidation and stability and evaluate the economics of strategies where bioconversion is a necessary part of the process.
Solutions
Our Solutions Database catalogs high-priority research opportunities, commercial whitespaces, and ecosystem support needs to facilitate the advancement of the alternative protein industry. Discover ideas related to omega-3 fatty acids below.
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Cultivated
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Fermentation
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Plant-Based
Preventing oxidation of omega-3 fatty acids before and after addition to alternative seafood products
Deeper fundamental knowledge of the causes and prevention of oxidation of omega-3 fatty acids before, during, and after addition to alternative seafood products is needed to improve their nutritional and…
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Fermentation
Novel methods for long-chain omega-3 fatty acid production
As the alternative seafood industry scales up, a low-cost and abundant source of long-chain omega-3 polyunsaturated fatty acids will become necessary. Several means of producing these compounds have been investigated…
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Cultivated
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Fermentation
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Plant-Based
Optimizing fat profiles for nutritional and sensory properties
Because alternative meat’s fat content and fatty acid profile can be more easily controlled than conventional meat’s, there is an opportunity to alter fat content for nutritional benefits. Additional research…
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Fermentation
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Plant-Based
Affordable animal-free omega-3 ingredients for alternative seafood and other alternative protein applications
In order to appeal to health-conscious consumers, alternative seafood products should contain similar omega-3 fatty acids, especially DHA and EPA, content to conventional seafood. Animal-free omega-3 ingredients can be expensive…
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Cultivated
Incorporating omega-3s into cultivated seafood
Cultivated seafood will need to be supplemented with long-chain omega-3 polyunsaturated fatty acids to be nutritionally equivalent or superior to conventional seafood. However, how these compounds can best be incorporated…
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Cultivated
Understanding uptake and interconversion of omega-3 fatty acids by cultivated fish cells
Although fish are one of the best dietary sources of long-chain omega-3 fatty acids (FAs), these compounds are mostly bioaccumulated from a fish’s diet rather than synthesized de novo. Consistent…
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