Listen: NI Exclusive with Checkerspot CTO on POA Innovation

Why It Matters

The technology provides a reliable, large‑scale POA supply, reducing dependence on seasonal crops and fish oils, and unlocking new product opportunities in cosmetics and nutrition.

Key Takeaways

• Engineered P. moriformis yields >50% POA of total fatty acids
• 1L fed‑batch produced 20.8 g/L POA after 96 hours
• Fermentation reduces raw‑material variability and long‑term costs
• Stable POA supply could expand beyond supplements to cosmetics
• Nestlé and Checkerspot backing signals commercial interest

Pulse Analysis

Polymethylene octadecanoic acid (POA) has attracted attention for its role in skin barrier reinforcement and emerging metabolic benefits. Traditionally, POA is extracted from sea‑buckthorn berries or fish oils, feedstocks that fluctuate with harvest cycles, climate conditions, and fisheries constraints. This variability translates into inconsistent potency and pricing for formulators in the personal‑care and nutraceutical sectors. As consumer demand for evidence‑based, “beauty‑from‑within” ingredients grows, the industry has been searching for a reliable, scalable source that can deliver standardized POA at commercial volumes.

The recent study funded by Société des Produits Nestlé SA and Checkerspot demonstrates that a genetically engineered strain of the heterotrophic microalga Prototheca moriformis can produce POA at unprecedented levels. Screening showed more than 50 % of total fatty acids as POA, with shake‑flask cultures reaching 58.2 %. In a 1 L fed‑batch fermentation, the process delivered 47.8 g/L total lipids, of which 43.5 % was POA—equating to roughly 20.8 g/L POA after 96 hours. The controlled bioprocess eliminates seasonal feedstock swings and offers a clear path to scale‑up.

From a business perspective, this biotechnological breakthrough could reshape POA supply chains. Stable, cost‑predictable production lowers reliance on volatile agricultural and marine inputs, enabling formulators to expand POA use beyond current supplement and “beauty‑from‑within” niches into broader cosmetics, functional foods, and possibly therapeutic applications. However, broader adoption will depend on further process optimization, regulatory clearance, and robust clinical data confirming efficacy. The involvement of major players like Nestlé signals confidence that POA may become a mainstream ingredient, driving investment in algae‑based lipid platforms across the personal‑care and nutrition markets.