Beyond dietary intake, the consumption of fish oil products was the go-to omega-3 source for many years. Alternatives such as krill and flaxseed oil entered the market, but left a void for vegetarians or those seeking long-chain omegas. Algal oil fills that void, providing eicosapentaenoic acid (EPA) and/or docosahexaenoic acid (DHA), depending on the source. Although the market is in the early stages of developing large-scale cultivation, specific scientific research, product options and consumer interest, algal omega-3s hold great promise. Takeaways include: *Algae is an original source of omega-3 fatty acids, not a bioaccumulator such as fish or krill. *Algal cultivation can be scaled and adjusted to market needs and customer demand. *When compared to other sources, competitive pricing may be one temporary barrier to market.
