“We need to find alternative sources of omega-3… we need to change our approach across the globe” Rick Miller associate director for specialised nutrition at Mintel told an audience at Food Ingredients Europe (FiE) last month.
Data from the scientific literature “overwhelmingly” supports beneficial effects of omega‐3 fatty acids on the length of telomeres, reported to be a marker of biological aging, says a new review.
A meta-analysis of 41 studies has found that a high intake of the omega-3 fatty acid alpha linolenic acid (ALA) is associated with a lower risk of death from all causes, and specifically from diseases of the heart and blood vessels.
Kerry Group, the world’s leading taste and nutrition company, has completed its the reported €126.9 million acquisition of Spanish biotech company Biosearch Life.
Dutch food and biochemicals company Corbion is leveraging fermentation technology to help make aquaculture more sustainable, reducing the industry’s reliance on wild caught fish for fishmeal.
Oral intake of omega-3 fatty acids can help prevent and treat wounds caused by mucositis in cancer patients undergoing chemotherapy, according to researchers in Iran.
Omega-3 fish oils are associated with a lower risk of dying from coronary heart disease, according to a study that highlights the protective effect of complementing the diet with these supplements.
Seaweed start-up Dansk Tang, which uses divers to hand harvest its macroalgae from the North Sea, is making a splash in Denmark's specialty food retail space.
Omega-3 consumption is on the rise, but consumers are still not completely convinced of their benefits and manufacturers need to be motivated to address this.
French industry group ANIA has published a report with best practice tips for communicating corporate social responsibility (CSR) activities and responsible marketing.
Chinese scientists have successfully reared beef cattle rich in the beneficial omega-3 fatty acids EPA and DHA – which are traditionally associated with fish oils.
A new competitor has arrived on the plant-based omega-3s scene with the announcement of FDA no-objection GRAS status for Ahiflower oil, an ingredient from Technology Crops International. The oil offers a balance of omega-3, -6 and -9, according to the...
Dutch research organisation TNO is working with industry partners on a pilot scale algae refining plant with potential in omega-3s, proteins and antioxidants.
Dispatches from Euro Fed Lipid Congress, Montpellier
Rothamsted Research has achieved omega-3 levels comparable to fish oil in its first GM camelina harvest, something which has been surprisingly well received by the public, its senior researcher says.
BASF’s Nutrition & Health division is carrying out a number of changes aimed to strengthen its competitiveness in Asia-Pacific’s fast-growing flavours and fragrances market.
The UK government’s Department for Environment, Food and Rural Affairs (DEFRA) has granted permission for field trials of genetically modified (GM) camelina plants that accumulate omega-3s in their seeds.
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...
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.
A low-fat diet in combination with supplementation with omega-3 rich fish oil may be associated with lower levels of pro-inflammatory substances and reduced cell progression scores in men with prostate cancer, research has suggested.
Chia oil can safely enter EU markets for the first time as long as potential allergenic effects are labelled, the UK Food Standards Agency (FSA) has concluded in a draft EU novel foods opinion.
A public body that advises the UK National Health Service (NHS) has revised its position that heart attack patients can benefit from omega-3 consumption to prevent further attacks, in a move labeled “misguided” by the omega-3 sector.
Fraunhofer researchers in Germany have come up with a new method of adding omega-3 fatty acids to sausages, to allow German consumers to continue eating their favourite foods, but with the main nutritional benefit of fish.
Nateco2 has opened what it claims is the world's largest CO2 pressure extraction plant, which it says can extract a wide range of functional ingredients using high pressure CO2 extraction.
Solutions4CO2 Inc., a Canadian company that develops ways to process waste gas, water and biomass streams into high value nutraceutical co products, has entered into an agreement to develop a new source of omega-3 oils from the waste streams of cold...
The challenge of getting beneficial omega-3 fatty acids into finished products is a big one for the food ingredients and manufacturing industry. But how can suppliers and manufacturers work to get these ingredients into a wider range of products?
High consumption of sugar-rich foods could slow learning and memory, whilst intake of omega-3 fatty acids could help offset such problems, according to new research.
When it comes to bakery products, industry need not compromise on health and taste, say researchers who reveal that the use of flax could create ‘healthy, tasty, and convenient’ products.
Omega-3 fatty acids may aid the development of the infant gut and improve how gut immune cells respond to bacteria and foreign substances, making the baby less likely to suffer from allergies in the long term, according to new research in pigs.
Food manufacturers and marketers who are “irked” by tight nutrition claim regulations are being offered practical steps to ensure they comply with the rules whilst remaining competitive.
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.
Bunge may increase the capacity of its rapeseed oil plant in Germany as it rebuilds after a fire in its preparation building, but production will be halted for 15 to 18 months in the meantime.
Irish supplier Carbery Ingredients has debuted a whey protein concentrate (WPC)-omega-3 combination ingredient it says is the result of “extensive development work” in the area.
New European Union omega-3 labelling rules will help consumers understand the role the fatty acids can play in the diet and boost product launches, according to the global omega-3 trade group, GOED.
“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?
The Chia Company is bidding to market its chia seed for use in bread in Europe, with a novel foods application under the fast-track substantial equivalence scheme.
Supplements of omega-3-rich fish oil may reduce the likelihood of developing psychotic disorders in high-risk people, say results of a new clinical trial.
Sweden-based firm, Lantmännen Cerealia, said that it has withdrawn some crushed linseed products manufactured under the GoGreen brand in Finland and Sweden after a batch of crushed linseed it had sourced from Russia tested positive for GM traces.
New research, contrary to previous studies, shows augmenting antidepressant therapy with an omega-3 fatty acid supplement does not result in improvement in levels of depression in patients with coronary heart disease (CHD).
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.
German biotech firm, InterMed Discovery (IMD), has licensed a “microbial source” form of omega-3 it says offers an alternative to existing fish, algae and plant sources.
Increased blood levels of the omega-3 fatty acids EPA and DHA is linked to lower incidence of obesity, suggesting a role for fish oils in weight management.
Coating frozen fish with a mix of chitosan and fish oils can boost shelf life and improve the nutritional load, according to new research on lingcod from the US.
The European Food Safety Authority (EFSA) is due to release an opinion as early as tomorrow on the labelling of reference intake values for omega-3 and omega-6 fatty acids.
It will be too easy for omega-3 bearing functional foods to make content claims under a proposed amendment to European nutrition and health claims rules, according to UK researchers.
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.
The whey protein beta-lactoglobulin may spontaneously bind the omega-3 fatty acid docosahexaenoic acid (DHA) and offer nano-encapsulation potential for formulators.
