DSM and Evonik’s Alternative Source for Omega 3 Fatty Acids From Natural Algae

64c00862-398f-48aa-ada4-8f7edac4379farticleimage.jpg

13 Mar 2017 --- Just like humans, animals also need their daily intake of essential, long-chain polyunsaturated fatty acids in their diet to ensure healthy growth. Until now, these fatty acids have been added to aquaculture feed and pet food almost exclusively from marine sources such as fish oil and fishmeal. DSM and Evonik now provide an alternative omega 3 source that is the first to offer both EPA and DHA and will be aimed at initial applications in salmon aquaculture and pet food.

Last week we reported that the joint venture between DSM and Evonik plans to invest around US$ 200 million in the facility (US$100 million by each party over circa 2 years). The initial annual production capacity will meet roughly 15% of the total current annual demand for EPA and DHA by the salmon aquaculture industry. The set-up of the joint venture, to be named Veramaris and headquartered in The Netherlands, will be finalized subject to regulatory approvals and other customary closing conditions.

Omega 3 fatty acids are a family of polyunsaturated fats, including eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). A large and growing body of evidence shows that sufficient levels of omega 3 EPA and DHA support brain, eye and heart health in multiple species, including humans. “Omega 3s are important at all stages of life,” says Chris Goppelsroeder, President & CEO DSM Nutritional Products. Omega 3s are not produced naturally by the body, and must be obtained from the diet or through supplementation. “However, the world is in a bad state and there is a worldwide EPA and DHA deficiency,” says Goppelsroeder. 

The healthy benefits of fish will continue to drive the growth of the fish industry. “Fish protein is already the biggest source of protein, and will continue to grow,” says Goppelsroeder. Wild caught fish is a finite resource. Reinert Beste, Chairman of Management Board Evonik Nutrition & Care adds: ““The growing demand of fish increased from 20 million tons of fish production in 1950 to over 150 million tons of fish production. The majority of fish was taken from the ocean, but that has stagnated since the 1990’s. To satisfy the growing need, the aquaculture kicked in. In 2030, 75% of the global fish will come from aquaculture.”

Innovation breakthrough for aquaculture, pet food and beyond
With this growing demand of fish, some challenges will have to be overcome. For a salmon to grow well and be a healthy food source for human consumption, it needs omega 3s. “The current practice is to take the fish out of the ocean and process it to fish oil and fish meal in order to give the salmon a source of protein and fat,” says Beste. “Approximately 70% of the wild caught fish is used for this purpose. We feed more fish ingredients to the fish than we grow fish, there is a negative fish output. And this already does not sound sustainable.”

Click to Enlarge“Here is the dilemma,” Beste continues. “We are running out of this natural fish source. The challenge is to get enough fish oil. With the growing demand, it is not sustainable to take out fish out of the ocean to feed the fish in aquaculture. It takes 2.6kg of wild caught fish to produce 1kg of farmed fish.”

“This is where our innovation comes into play,” says Beste. “By taking the natural marine algae, the natural source of salmon feed, and multiplying it in fermentation plants, we can then produce the algae oil. This oil means that the vision of salmon farming without using fish-based resources is – for the first time – becoming realistic,” says Beste. By replacing fish oil in salmon feed with this EPA and DHA rich alternative, the fish-in-fish-out ratio could be turned around to a positive output. “1kg of algal EPA and DHA can replace 60kg of wild caught fish,” says Beste. “This will contribute to the ecological balance and biodiversity of oceans and make fish farms grow more sustainably.”

Manufacturing
“Instead of out-fishing the ocean, we are helping to restore the biodiversity and balance of  the ocean,” says Goppelsroeder. “Basically, what we are doing, is that we found a microorganism in the marine algae that allows us to ferment the algae and produce a highly concentrated and pure alternative to fish-based omega 3, free from genetic modification. ” Beste adds: “In our R&D we have selected and optimized this process for fermentation conditions, so that we get a high out-put and growth.”

Click to EnlargeThe manufacturing plant will be located in the US. “These micro-organisms, they love dextrose or glucose. In Europe, these compounds are not that widely available. Therefore, we went to the US where we  get the dextrose from corn,” says Goppelsroeder. Beste adds: “It is logical within the fermentation industry to have production facilities and raw material supply closely together. l.”

“In order to make it significant for the industry, the capacity that we are going to build in our joint venture will cover about 15% of the EPA and DHA demand of the global salmon industry,” says Beste. “So this is not a small step, one of the key reasons is that we want to set a new standard in feeding and sustainability in the aquaculture, we need to supply significant quantities,” Goppelsroeder adds: “Typical fish oil has on omega 3 content of about 20-25%, so if you produce it the way we do, one can increase the content, which makes a huge difference. If you increase the fat content, you leave room in the fish feed for other healthy components.”

Beste concludes: “We worked on this strain for a long time, also on the downstream process. We think that this is hugely beneficial to the world, and both companies think that sustainability is a key topic for them as a corporation. Both DSM and Evonik have a strong commitment to make the world a more sustainable place.” 

By Maartje Geraedts

*Pictured from left: Chris Goppelsroeder, President & CEO, DSM Nutritional Products, Reinert Beste, Chairman of Management Board Evonik Nutrition & Care, Jurgen Krauter, Vice President Communications.

To contact our editorial team please email us at editorial@cnsmedia.com

DSM Food Specialties

Collapse

Our aim is to help customers succeed in their markets through strong innovation, exceptional application expertise and insight into the many, ever-changing needs of consumers worldwide.

For food, beverage and supplement manufacturers we offer the comprehensive resources needed to provide customized solutions. Scientific excellence aside, that means a deep knowledge and understanding of markets, consumers and the defining trends in our industry. Namely:

A sharp focus on health benefits: Consumers across the world want to look and feel better. The empowerment and awareness of consumers from India to Indiana is a defining trend in food and beverage nutrition, which we meet through our family of nutritional ingredients and products.

Taste is a key qualifier: If a product doesn’t taste good it doesn’t stand much chance of success. As the world’s tastes and preferences evolve and expand, we are increasingly helping customers innovate, with exciting, authentic and regional flavors and ingredients provided in a streamlined and efficient way.

The drive for convenience: Despite the trend for health foods, time-pressed consumers are looking to buy more processed and convenience food than ever. DSM is committed to helping customers address the need for fast, high-quality products.

Food safety and quality: Our ingredients are based on solid scientific evidence and application knowledge based on decades of experience in our markets. We’re well aware that food safety and compliance is paramount for growing and ambitious food brands.

Related Articles

Food Ingredients News

Flavor trends in 2019? Botanicals, ethnic, exotic and smokeless “smoke,” nuances hotly tipped for the new year, say suppliers

10 Dec 2018 --- Naturalness in flavors is expected to lead the way in 2019, although classic flavors are still anticipated to be in high demand across all categories. New combinations including botanical, ethnic and exotic flavors currently have the potential to meet consumers’ increasing demand for exciting new creations. These trends are tipped to become increasingly popular for the coming year. FoodIngredientsFirst spoke with key suppliers in the flavors space, who offered their insights into what we can expect to see trending in 2019.

Food Ingredients News

In Living Coral? Pantone tips pink-tinted hue for 2019 as Instagrammable food colors trend

07 Dec 2018 --- Pantone has named “Living Coral,” a pink-tinted hue as its color of the year for 2019, inspiring colors suppliers and packaging manufacturers to think about what the food & beverage implications may be. The shade, part orange, part pink, is a warm and welcoming one that adds life and playfulness, according to Jeffrey Beers, founder and CEO of his eponymous design firm. This year’s color was Ultra Violet, a deep purple hue. The news of the choice of coral has been met with interest from food colors suppliers, who shared their views with FoodIngredientsFirst.

Food Ingredients News

Weekly Roundup: Symrise strengthens biodiversity conservation and ethical sourcing commitment, Mondelez expands global capabilities in Poland

07 Dec 2018 --- This week, Symrise AG strengthened its commitment to biodiversity conservation and ethical sourcing as it passed the Union for Ethical BioTrade (UEBT) membership assessment and the Almond Board of California invested US$6.8 million in independent research projects exploring next-generation farming practices. Meanwhile, Mondelēz made a further investment in its Global Technical Center in Wroclaw, Poland, just 1.5 years after the initial US$17 million investment, to expand R&D activities beyond chocolate and bakery innovation. Finally, new research revealed that consumers in the UK will splash out on their groceries this Christmas, spending an average of £166 (US$212) per person during the festive period.

Packaging & Technology News

UK trailblazing sustainable packaging: Government invests US$76.4m

06 Dec 2018 --- The concept of turning household food scraps into environmentally-friendly packaging for bags and cups has been given a huge cash boost as part of a package of sustainability measures awarded £60 million (US$76.4 million) in new UK government funding. It’s part of the UK’s plan to “lead the world in the development of sustainable packaging”. Innovators are rising to the challenge of reducing the impact of harmful plastics on the environment, as Britain seizes the chance to become a trailblazer in the global shift to greener and cleaner economies.

Food Ingredients News

Kerry and Renaissance BioScience commercialize acrylamide-reducing yeast enzyme ingredient

06 Dec 2018 --- Taste & Nutrition company Kerry has signed a licensing agreement with Renaissance BioScience Corp to supply the latter’s Acryleast, a non-GMO acrylamide-reducing yeast enzyme, to food and beverage manufacturers, expected to commence in the first quarter of 2019.

More Articles