BakeryandSnacks.com gives a snapshot of the omega-3 bread market and unearths the best source of omega-3, the claims bakers can make on products and how much you need to have a positive effect on health.
“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?
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.
In recent years there has been an increasing trend towards healthy
and premium confectionery products, aimed at making consumers feel
better about the treats they eat and giving them a taste of luxury
and sophistication.
A Canadian meat producer is trying to yoke together omega-3 fatty
acids to add to chicken in a way that will boost the meat's
functional value without affecting taste, as the company strives to
label its products accordingly.
Australian researchers found omega-3 fatty acids to be the most
promising nutrient for alleviating the symptoms of depression, a
finding that adds to the putative benefits associated with the
lipid.
Omega-3 fatty acids could prevent or inhibit the growth of liver
cancer cells, say researchers from the University of Pittsburgh at
today's annual meeting of the American Association for Cancer
Research.
Intake of omega-3 fatty acids from oily fish and fish oil
supplements has no effect on mortality, heart disease or cancer,
concludes a new review, but guidelines should continue for
consumption.
Omega-3 fatty acids are increasingly common on product labels but
few manufacturers are going through the complex formulation process
of using fish oils to make this claim.
A novel source of omega-3 fatty acids, seeds from the South
American plant chia, could soon reach the European market after a
UK scientific panel concludes the ingredient is safe for
consumption.
