The Swiss edible oil and fat specialist is setting new standards with a purification plant equipped with short path distillation (SPD) technology that removes unwanted byproducts, while preserving micronutrients.
General Mills plans to use a sweet, nutty-tasting grain that it claims is more environmentally friendly than conventional wheat in its Cascadian Farm organic brand.
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.
Omega-3s may have been created unequal, but all varieties, plant-based, marine and algal sources, have a potential role in supporting health, a consultant says.
Runners adding chia seeds to their diet in the belief that it will boost athletic performance may be disappointed to hear that the ‘superfood’ may not enhance their performance, says a new study from the Appalachian State University.
Danish enzymes specialist Novozymes is seeing growth in its nascent omega-3 business that is utilising its core enzyme specialisation in a relatively new area.
Thanks to traditional plant breeding techniques, a fourth generation farmer in Kentucky is successfully growing chia in the U.S. for the first time – creating a new valuable crop opportunity for farmers and a reliable, traceable – and local – supply of...
Given the recent concerns surrounding safe supply of chia seed coupled with rising consumer demand for minimally processed ingredients, Anne Brown, general manager of Glanbia Nutritionals’ Next Generation Grains processor, says manufacturers can’t underestimate...
Glanbia Nutritionals has implemented quality best practices for hygienic industries in its food-grade Next Generation Grains processing facility in Sioux Falls, S.D., its sales director says.
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...
Special Edition: Super grains! From chia to quinoa
Nestlé claims to have overcome disadvantages in omega-3 fortification of breakfast cereals by using fatty acids derived from flaxseed and incorporating antioxidants for shelf-life.
The UK Food Standards Agency (FSA) is asking views on a novel foods application for an omega-3 rich plant oil product for dairy, bakery and supplement applications.
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.
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.
Dynamic Extractions and Formulations (DEF) claims a new process that converts omega-3 and other oils into stabilised fine powders improves the nutritional value and shelf life of the product.
Fortified breads, snacks and cereals targeting mental health in older consumers is an avenue of opportunity for manufacturers, a Leatherhead analyst says.
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?
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.
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.
Dairy and beverage manufacturers can incorporate long-chain omega-3 fatty acids into their products without compromising taste and stability with a new high concentration omega-3 emulsion, claims supplier Lipid Nutrition.
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.
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.
AHD International has expanded its range of chia products to include chia seed flour, a gluten-free, heart-healthy alternative to white flour in bakery products.
Bread and baked goods are increasingly stepping into the functional food arena, with the past month alone seeing a number of new developments designed to bring added health to the category.
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.
Specialty ingredients supplier Glanbia Nutritionals has launched
its first omega-3 ingredients in Europe in a move that will see it
target functional foods and beverages.
Frutarom is now offering the added value of omega-3 as part of its
food systems service for dairy products - a development that will
allow customers to tap opportunities in the functional dairy
market.
The industry's collective pipeline has delivered a raft of new
ingredients for supplements and health foods this year.
NutraIngredients.com take a look back at some of the new additions
to formulators' tool kits.
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.
Two new studies published in the US this week seek to blow out of
the water fears that people who regularly consumer seafood are
putting themselves at risk due to methylmercury, PCB and dioxin
contamination. Rather, the benefits of...
Eating a diet rich in the omega-3 fatty acid, alpha-linolenic acid
(ALA), may positively affect 'bad' cholesterol levels in the
elderly, says a study from the Netherlands.
Industry giants are locked in a "fish oil arms race" to develop genetically modified crops that could challenge the supremacy of fish as the best source of omega-3 fatty acid, with both BASF and DuPont reporting progress in the field.
China's first drinkable yoghurt product, containing MEG-3 fish oil,
is currently rolling out, and has received strong endorsement from
the Guadong Dairy Association.
Leatherhead Food International is offering a new analysis service
to help food manufacturers develop products with added omega-3 and
to aid quality control.
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.
Australian omega-3 producer Clover Corporation is testing whether
microalgae could offer an alternative source of health fatty acids
to its current raw material supply, fish.
All those who still believe in Santa, stop reading here. For his
sledge-pulling reindeer, Dancer, Prancer, and Rudolph, have long
been consumed in a tasty stew.
A method of enriching milk with Omega 3 will result in products
without the fishy taste associated with the oil, Tetra Pak says in
marketing a dosing machine for the nutrient.
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.
Natural foods group SunOpta said today that it will distribute
organic acai pulp produced by California-based Sambazon Acai to
food and beverage manufacturers across North America.
