Use of algal and other non-fish oils in refined edible products: a report commissioned by the Scottish Aquacuture Research Foundation

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dc.contributor.authorO'Higgins, Linda
dc.contributor.funderScottish Aquaculture Research Foundation, SARF
dc.date.accessioned2026-09-15T08:51:01Z
dc.date.available2026-09-15T08:51:01Z
dc.date.issued2014-02
dc.description.abstractOmega-3 long-chain polyunsaturated fatty acids (LC-PUFAs), particularly EPA and DHA, are essential nutrients that cannot be synthesized by mammals and must be obtained through diet. Aquaculture, especially salmonid production, is a major consumer of these lipids, while demand from the refined edible products (REP) sector, including dietary supplements, infant formula and functional foods, continues to grow rapidly due to the recognized health benefits of EPA and DHA. Global supply remains heavily dependent on fish oils derived from wild forage fisheries, creating concerns regarding resource constraints, price volatility and long-term sustainability. This study assessed the feasibility of increasing omega-3 production from algal and other non-fish sources to support future demand. Specifically, it investigated current production volumes of crude marine omega-3 lipids from fish and non-fish sources; quantified the costs associated with lipid extraction, refinement and concentration of EPA and DHA fractions; evaluated value creation across the omega-3 supply chain, including food safety and quality requirements, processing losses, storage and oxidation-related wastage, packaging considerations, and sector-specific profitability expectations; and examined marketing implications of a transition from forage fish oils to algal and other non-fish oils, including potential retailer and consumer responses to vegetarian sources of LC omega-3 ingredients. The findings highlight both the opportunities and challenges associated with developing sustainable alternatives to fish-derived omega-3 supplies.en
dc.description.versionPublished Version
dc.format.extent114
dc.format.mimetypeapplication/pdfen
dc.identifier.authororcidO'Higgins, Linda§0000-0002-1920-9125
dc.identifier.citationO'Higgins, L 2014, Use of algal and other non-fish oils in refined edible products : a report commissioned by the Scottish Aquacuture Research Foundation. Scottish Aquaculture Research Foundation.
dc.identifier.isbn978-1-907266-59-1
dc.identifier.otherORCID: /0000-0002-1920-9125/work/226856829
dc.identifier.urihttps://hdl.handle.net/10468/19253
dc.language.isoen
dc.publisherScottish Aquaculture Research Foundation
dc.rights© 2014, SARF. This publication may be re-used free of charge in any format or medium. It may only be reused accurately and not in a misleading context. For material must be acknowledged as SARF copyright and use of it must give the title of the source publication. Where third party copyright material has been identified, further use of that material requires permission from the copyright holders concerned.
dc.rights.accessrightsopen access
dc.statusPeer reviewed
dc.subjectRefined Edible Products
dc.subjectNon-fish oils
dc.subjectAlgae
dc.subjectOmega-3 long-chain polyunsaturated fatty acids (LC-PUFAs)
dc.subject[ERI]
dc.titleUse of algal and other non-fish oils in refined edible products: a report commissioned by the Scottish Aquacuture Research Foundationen
dc.typeReport
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