From dietary preference to concerns about marine sustainability, the interest in vegetarian sources of omega-3s has gradually increased among consumers, as well as industry. With barriers such as cost-effectiveness, scalability, nutrient content and inefficient conversion in the body, the pathway to viable alternatives has been challenging. However, significant research and technology are positioning the market on the cusp of advancement. Takeaways include: *Five genus of algae produce the majority of todays vegetarian long-chain omega-3s. *Researchers are exploring the potential of fungi and genetically modified oilseed crops. *Dietary SDA intake offers more efficient synthesis of EPA than other non-marine sources.