Pistachios – most associated with snacking in the consumer’s mind – could be finding their way into many a food product as an ingredient over the next few years, says the executive director of the American Pistachio Growers, as production is set to double...
Consumers like the delivery of omega-3 fatty acids in a liquid, and many innovative products are already on shelves, but what technology is being used, what are the challenges, and where are the next opportunities coming from?
Meat from grass-fed organic dairy steers may be of greater nutritional quality than conventionally raised steers, but falls below standard in overall consumer liking and flavour tests, according to research.
The Flax Council of Canada has received approval for a health claim linking ground whole flaxseed to lower cholesterol from Health Canada’s Food Directorate, paving the way for more development and potential demand for food and beverage products incorporating...
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Canadian oil supplier Biodroga is hoping to make a splash in the omega oils market with the launch of an oil derived from camelina sativa that is rich in omegas 3, 6 and 9, the company says.
Kraft Foods has vigorously defended the way it labels its Crystal Light lemonade and iced tea mixes after receiving a letter from the Center for Science in the Public Interest (CSPI) threatening legal action if it does not stop promoting them as ‘natural’.
Special Edition: Super grains! From chia to quinoa
Omega 3s will be swimming in uncharted waters with the launch of what Oceans Omega believes is the first shot product featuring EPA and DHA from fish oil.
Algae production involves fostering the growth of individual, single cells. But these remarkably flexible organisms afford multiple paths of entry into the nutraceutical business. For Canadian company Solarvest Bioenergy, Inc., the path to its organic...
The creator of a ‘next generation’ Omega-3 based sports water – developed with Cott Beverages scion Jeff Pencer – claims the drink’s hydration qualities make it unique in North America.
Dips and desserts specialist Lakeview Farms and omega-3 emulsions expert Oceans Omega have unveiled what they claim are the first gelatin cups fortified with the omega-3 fatty acids EPA and DHA.
Given the choice, most consumers say they prefer to get their nutrition from eating ‘real’ food - not popping pills - and ideally, foods ‘naturally’ rich in the desired nutrients.
Genetic modification of oil seed crops will form an important part of the future omega-3s supply picture, according to Adam Ismail, executive director of the Global Organization of EPA and DHA Omega-3s (GOED).
BRAND PROMISE EXCELLENT TASTE AND OMEGA-3 BIOAVAILABITY
Change Cola CEO and founder Jim Phillips predicts that his brand’s healthy Omega-3 fortified cola will shake-up the segment for good in the US following its soft launch in Q4 2013.
Monsanto has joined forces with DSM to commercialize a genetically engineered soybean oil rich in the omega-3 fatty acid SDA (stearidonic acid) that can offer a more cost-effective means of adding omega-3s to foods without the flavor, stability and shelf-life...
By rights, perilla seeds should be the first choice for firms looking for good sources of the omega-3 fatty acid Alpha Linolenic Acid (ALA) ahead of chia and flaxseed, because they are cheaper, have higher concentrations of ALA and a better taste profile,...
Dispatches from the 6th International Congress on Vegetarian Nutrition
If they don’t eat fish, vegans and vegetarians get very little EPA and DHA, the long chain omega-3 fatty acids we are told are key for maintaining cardiovascular and cognitive health. But is this a problem that needs to be fixed? And are algal omega-3...
Special edition: Protein-rich foods… the next generation
Protein has never been hotter - at least that’s what the market researchers tell us - and vegetarian proteins in particular are top of the pops right now.
Virun CEO Philip Bromley tells Ben Bouckley about the firm’s evolution from drug delivery technology into the beverage sphere, and explains that DHA and EPA Omega-3 oils dominate functional demands from clients.
Dealing with oxidation-prone fish oil emulsions in sensitive dairy applications will be a little less problematic with a new system solution from Kalsec.
There is a “unique opportunity for high purity EPA as a standalone ingredient” as the omega-3 market becomes more sophisticated, says algal omega-3 specialist Aurora Algae as it prepares to break ground on a commercial-scale production site it claims...
A US academic has called on Dean Foods to remove a reference to research she conducted on the intake of omega-3 fatty acids from cartons of its DHA-enriched milk range.
The specialty products division at Hormel Foods has struck a deal with biotech firm Virun to offer water soluble, clear and shelf stable omega-3 EPA and DHA concentrates that enable manufacturers to create clear beverages without using preservatives.
Virun is claiming major brand interest in its newly patented technologies that encapsulate nonpolar compounds such as Omega-3 acids, allowing them to dissolve clearly in beverages for the first time.
Daily consumption of a savory yogurt enriched with fish oil may provide consumers with their daily intake of omega-3, following tests that show consumer taste tests showing good acceptability.
Demand for nutraceutical ingredients like botanicals, vitamins, minerals and omega-3s will grow 7.2% annually until at least 2015 to be worth €18.5 billion with newer markets like Mexico and South Korea helping drive growth in the sector, according to...
Long chain omega-3s from marine sources may reduce the risk of heart disease, but alpha-linolenic acid (ALA) from plant sources offered no such benefits, says a new study from Denmark.
Omega-3 fatty acids can be obtained from a variety of sources: Fish, krill, algae, plants, mussels. In this gallery we tour the world and look at the sources making waves in the $5 billion omega-3 food, beverage and supplements industry.
Martek expects sales of its algal-sourced omega-3s to food and drink manufacturers to grow in the double-digits each year for the next four to five years as it broadens its product range and gains access to new markets and customers post its takeover...
Manufacturers of everything from nutrition bars to salad dressings, pasta sauces and margarine are seeing encouraging results using soybean oil developed by Monsanto and Solae rich in the omega-3 fatty acid SDA (stearidonic acid).
Global omega-3 EPA and DHA organization GOED has heard positive signs that if and when a new Institute of Medicine (IOM) dietary reference intake (DRI) project is commissioned in the US, omega-3s will be “near the top of the list”.
Dow Agrosciences and Martek Biosciences (now part of DSM) are progressing well with plans to develop canola oil containing the coveted long-chain omega-3 fatty acid DHA, but are still “a number of years” away from bringing something to market.
California’s BI Nutraceuticals has launched steam sterilized chia seeds for use in a variety of applications including bakery, soup and sports beverages.
DuPont expects to become a ‘premier specialty food ingredients provider’ as a result of acquiring Danisco, and expects it to be particularly complementary to its Solae soy protein business.
Omega-3 fatty acid intake is inversely associated with periodontitis in the US population, according to research published in the Journal of the American Dietetic Association.
A gel made from chia may replace as much as 25 per cent of the oil or eggs in cakes without affecting taste, says a new study that points to more nutritious products.
The Flax Council of Canada has partnered with Cibus Global to develop new non-GM flax traits to increase flaxseed production while ensuring a supply that has broad global appeal.
“An army marches on its stomach.” This advice, from French military adventurer Napoleon, seems to have impressed the US military which is considering fortifying troops’ rations with omega-3 fatty acids. What is it waiting for?
A modified nanoparticle from corn can be used to extend the shelf-life of food products and preserve their health benefits by delaying oxidation, according to new research.
Encapsulating omega-3 fatty acids in milk proteins may protect the fish-derived ingredients from oxidation, and cover the ‘fishy’ flavour in cheese, says a new study.
Walnut users and growers are preparing to celebrate a good harvest, according to the California Walnut Commission (CWC), following the release of promising USDA crop estimates.
Supplements of omega-3-rich fish oils during pregnancy may reduce the risk of food allergy and eczema in children, according to a new study from Sweden.
‘Superfood’ firm Navitas Naturals has launched what it claims to be the first organically certified chia seed product available on the North American market.
Short of an earth-bound deity walking amongst us and miraculously multiplying our fish stocks, industry must invest more in alternative sources of omega-3 to meet nutritional needs.
