Omega-3 market set to boom on demand from food sector

By Ankush Chibber

- Last updated on GMT

Related tags Omega-3 fatty acids Omega-3 fatty acid Fatty acid

Omega-3 market set to boom on demand from food sector
Demand from the food industry will see the market for Omega-3 ingredients rise substantially over the next few years, a report from the market research and consulting firm MarketsandMarkets said.

According to the report, market revenue of the omega-3 fatty acids market stood at US$1,482m in 2010 and a compounded annual growth rate (CAGR) is expected of 13.8 per cent between 2011 and 2016.

“The consumption is expected to cross 210,000 tonnes by 2016. Growth is particularly high in Europe and Asia Pacific [APAC] region because of increasing awareness levels and a higher rate of occurrence of heart diseases,” ​the authors of the report said.

The Asian market is expected to hold 34 per cent of the global market share in 2015 growing at a rate of 15.2 per cent due to higher occurrence rates of cardiovascular disease in the region. The APAC omega-3 fatty acids market is expected to grow from US$489.1 m in 2010 to US$1,093.4 m in 2016, the report said.

The report said however that a lack of awareness and absence of standardised recommended daily intake are hampering the growth of the omega-3 market.

The report also noted that though the dietary supplements segment currently holds the largest market share of the omega-3 market at 65 per cent, the food and beverage segment will give it a stiff fight growing at 26.2 per cent from 2011 to 2016.

“The consumer is thus following the mantra of precaution is better than cure and is more interested in incorporating foods and beverages items rich in omega-3 fatty acids in their regular diets,”​ the authors said.

This is forcing food and beverage companies to incorporate omega-3 in their products, the report said.

According to the report, marine oil would continue to be the most dominant source for omega-3 fatty acids accounting for 85 per cent share in the global market. This market is expected to grow from US$1,274.5 m in 2010 to US$2,846.2 m in 2016 at an estimated of 14.3 per cent.

Vegetable sources of omega-3 fatty acids such as flaxseed, do not pose much threat to the marine sources since vegetarian sources mainly contain Alpha Linoleic Acid (ALA), the report said.

“The human body converts ALA to EPA and DHA but the conversion rates are pretty low. Our body requires proper balance of EPA & DHA to be effective as dietary supplement,”​ the authors said in the report.

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1 comment

Fish oil and Food sector? A bad aftertaste...of unsustainable solution

Posted by Sandra Gillot,

This report shows a market reality but Authors are missing the point as far as their analysis of the facts are concerned.
The Food sector will use everyday more Omega-3 and not only from Fish Oil ! Fish oil is impossible to use in lots of food applications, plus it is ironic to think that the fish oil stock will cover Human needs in Omega-3s.
There are RDI for Omega-3s ! But not standardized. These RDI for Omega-3s always include recommendations for ALA, DHA and EPA intake.
ALA is the only essential O-3 fatty acid, the only our body cannot produce. Based upon evidence, dietary studies with ALA, and human studies, the conversion of ALA to DHA by the liver and other specific DHA requiring tissues such as the brain, will provide ample DHA when sufficient ALA (>1200 mg/day) is consumed*.
The food sector needs will need to include new sustainable sources of Omega-3s in order to offer healthier product to consumers as consumer awareness on Omega-3s is growing. And that include ALA sources.
Adding 5% of CHIA SEED in a bread formulation, almost 1000 mg of Omega-3 ALA is added to the 100 g portion of bread. Chia Seed has 31% of oil, of which 64% is pure ALA. Vegetable sources are the only solution for Food sector to include amount of Omega-3 in products.

* ALA and its conversion to longer chain n-3 FA: Benefits for human health and a role in maintaining tissue n-3 FA levels
Gwendolyn Barceló-Coblijn a,*, Eric J. Murphy b,c
a Laboratory of Molecular and Cell Biomedicine, Department of Biology, Institut Universitari d’Investigació en Ciències de la Salut (IUNICS), University of the Balearic Islands, Ctra. de Valldemossa Km 7.5, E-07122 Palma, Spain b Department of Pharmacology, Physiology, and Therapeutics, University of North Dakota, Grand Forks, ND 58202-9037, United States c Department of Chemistry, University of North Dakota, Grand Forks, ND 58202-9037, United States

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