Controlling Quality in Fish Oil Production (Fish Oil Producers Confront a Sea of QC Issues)

Given degradation can happen over time, the period of time between catch and finished fish oil supplement rollout increases the risk of oxidation and degradation of the omega chains. However, here again, the better part of the industry is in good shape. "When we pass finished fish oil supplement products, they've already been through molecular or steam distillation, so by the time it hits us, it is on spec," Rowe said. "Even in the case of raw materials, the oil has already gone through the clean-up by the time we get it, and we don’t see any degradation of the DHA and EPA content at all."

Jackson said IFFO has seen this positive trend in the market. "The raw fish oil is purchased by the manufacturers following a tight specification on fatty acid content, oxidation and contaminants," he explained. "They then take the raw oil and refine it, and they can then blend different oils to get the exact EPA/DHA level they want for their application. In the United States and Europe, there are very tight rules on the acceptable contamination levels and on the labeling of products, as well as on the health claims that can be made."

The European Union (EU) is still sorting out its regulations on fish oil, but the United States has established guidelines. The EPA sets limits for heavy metals, as well as methods for detection. The World Health Organization (WHO) also has established models for contaminant detection that overlap EPA guidelines on toxins such as PCBs.

In Europe, the food regulations going into effect in November 2008 will change the status of fish oil supply imports from "feed quality" to "human food grade," according to Gulbrandsen. He noted it is not normally possible to upgrade from feed to food grade, but the new hygienic rule will change this.

"The pending hygienic rule means that fishing boats and fish oil factories shall satisfy hygienic rules according to food standards, not feed," he said. "This is a big battle going on at the moment." He said the biggest problem in Europe is opposition to increased quality requirements for fish oil headed to the EU human market. "There are a lot of cowboys looking for good deals," he said, referring to importers buying low-grade fish oil for cheap and selling to the human market for greatly increased prices. These "cowboys" are resisting the hygienic rule and other changes.

For salmon oil, in particular, Gulbrandsen reported some importers of fish oil argue that crude fish oil quality does not matter, as they are refining the products. "It's only half of the story," he argued. "The analytical quality (free fatty acids, peroxides, etc.) can be low shortly after refining, but you don't get rid of core aldehydes, free radicals will soon start oxidation, giving rancidity. In a fresh, high-quality raw material you have low levels of core aldehydes, and oxidation starts much later."