Dr. Wang will present the sustainability and eco-friendly processing considerations behind algal omega-3 DHA from Schizochytrium spp originally wild-sourced from the Bay of Fundy, Nova Scotia. She will also present the fatty acid profile and composition of Algarithm’s range. Responsive to global omega-3 DHA intake recommendations in a sustainable and scalable manner, Algarithm’s algae are fermented and processed in a totally closed and carbon-negative system.