March 20, 2019


Salmon prized for its omega-3 content, Veramaris survey finds


People eat salmon for its omega-3 EPA and DHA content. This is according to findings of a market research conducted by Dutch aquaculture firm Veramaris.


Veramaris' extensive market research has found a strong connection between the importance of omega-3 EPA & DHA content in salmon and increased salmon consumption frequency.

From 2016 to 2018, Veramaris polled more than 14,000 consumers in six countries and 50 retailers from five countries to understand consumer and retailer perspectives toward salmon in major global markets including the US, France, UK and Australia.

Consumer data showed that omega-3 fatty acids are very important to salmon consumers in all of the surveyed countries, with at least 55% of participants responding that omega-3 content of the final salmon product is extremely or very important.

Additionally, US consumers who eat salmon at least once per week are twice as likely to care more about the amount of EPA & DHA omega-3s in salmon than those who eat salmon every two or three months.

Omega-3 EPA & DHA provide a lifetime of health benefits that support brain cognition and development, eye health, heart health, joint health, and reduce the impact of serious health conditions including cancer and arthritis.

Meanwhile, at the Seafood Expo North America in Boston last March 17-19, Veramaris' senior leadership shared updates on this market research and its innovative natural marine algal oil, which is rich in the two essential omega-3 EPA & DHA fatty acids,.

At this top trade event for seafood professionals, CEO Karim Kurmaly and the Veramaris team discussed how the Veramaris omega-3 EPA & DHA algal oil offers a standardised way to determine and regulate the amount of omega-3 EPA & DHA fatty acids in salmon so consumers are confident they are receiving the full health benefits of the "salmon brand" promise.

Veramaris is a joint venture of DSM and Evonik for the production of the omega-3 fatty acids EPA and DHA from natural marine algae. Producing an algal oil rich in the two essential omega-3 fatty acids EPA and DHA through large-scale fermentation at its facility in Blair, Nebraska, USA, Veramaris enables partners along the value chain to become independent from wild-caught fish and meet the growing demand for animal protein responsibly.

These Atlantic salmon (salmo salar) are raised in Norwegian aquaculture on the island Smøla close
to Kristiansund.  Image: Veramaris / Uli Kunz