Experts find omega-3s in weeds and seeds

Companies across the globe continue to scramble to find ways to extract omega-3s from plant (or at least nonmarine) sources. Fish oil, and more recent arrival krill oil, have up to now led the omega-3s race, but a new breed of plant geneticists and food scientists are nipping at their heels.The high barriers to entry in the marine supply market are one impetus. Few companies have access to a fishing fleet, leaving cutting a deal with existing marine suppliers as the sole option for those ingredients. And there are persistent questions in consumers’ minds about the health of the oceans, marine sustainability certifications notwithstanding.

Another impetus is the decision of FDA to lump EPA and DHA – the long chain fatty acids with the strongest scientific backing – with other omega-3s such as ALA under a catch-all "omega-3s" label claim. This allows ingredients like flax and chia to bask in the reflected glory of marine oils.

Experts have taken a variety of paths toward the goal of find nonmarine omega 3 sources. Some have taken to hybridizing existing crops like rapeseed (canola) to boost their omega 3 content, some have identified heretofore obscure plants that can yield these coveted long chain fatty acids.  DuPont researchers have genetically modified a yeast to yield omega-3s. And Maryland-based Martek and other companies have been deriving DHA and EPA from algae for years.

Recent news out of both the UK and Australia show that research in the vegetarian omega 3s sector is as lively as ever.