Frutarom Launches Omega-3 for Dairy Products

04 Apr 2007

04/04/07 Frutarom now offers its proven Food Systems for dairy products with addition of omega-3 fatty acids. The latest technology permits incorporation of the health-promoting fatty acids into recipes without imparting any unpleasant aftertaste.

Omega-3 fatty acids belong to the polyunsaturated fatty acids which are essential nutrients for humans. Since the human body is unable to produce omega-3 fatty acids either at all or in sufficient quantities – depending on their form – they have to be obtained from food. They are an important component of cell membranes and building blocks for various tissue hormones. On the basis of many years of research it is nowadays generally recognised that omega-3 fatty acids are essential for the proper functioning of nerves, muscles, and the eyes. They also have a beneficial effect on cholesterol levels, blood lipid levels, and blood pressure – and thus play an important role in the prevention of various cardiovascular diseases. Attention is increasingly also being focused on omega-3 fatty acids in connection with mental functions.

DHA (docosahexaenoic acid) and EPA (eicosapentaenoic acid) are long-chain omega-3 fatty acids which occur predominantly in cold-water fatty fish like mackerel, tuna, or salmon. However, some vegetable oils such as flaxseed oil, soybean oil, or salvia oil also contain healthy omega-3 fatty acids, in the short-chain variant known as alpha-linolenic acid (ALA). This substance has valuable health-promoting properties and also serves as precursor of EPA und DHA.

Essential omega-3 fatty acids have long been added to a wide variety of foods – yet their processing remains a great challenge for the manufacturer. This is because commercially available isolated omega-3 fatty acids are extremely sensitive to oxidative processes, which can trigger changes of flavour and aroma in the end product. Frutarom’s Food Systems with omega-3 fatty acids now offer a straightforward solution. Use of the latest production technology prevents oxidation and thus greatly facilitates flavouring of the end products. Frutarom’s Food Systems enable dairy companies to produce functional omega-3 products absolutely comparable with their conventional counterparts with regard to taste.

As “all in one” preparations, Frutarom’s Food Systems offer food manufacturers fast and straightforward subsequent processing and contain everything necessary to provide an end product with its very own unmistakable character: selected fruits, harmoniously rounded with flavours, sugar or sweeteners, stabilisers if required, and natural functional ingredients. Specifically developed for each individual end product, Food Systems are technologically and sensorially tailored to a wide variety of applications. Depending upon the particular application at hand, they are also available as savoury variants with meat, fish, or vegetables.

Creative Product Concepts
Once again Frutarom has convincingly demonstrated creativity and expertise in the development of “added value“ Food Systems. Functional product concepts with omega-3 fatty acids such as “Yellow Submarine” lemon-flavoured yoghurt or “Smooth & Tender” yoghurt drink with a trendy latte macchiato flavour provide a glimpse of the enormous range of possible variations open to manufacturers.

Omega-3 of Animal and Plant Origin
The new Food Systems line contains omega-3 fatty acids from fish. Frutarom can also supply omega-3 fatty acids of plant origin for purely vegetarian end products. These are provided by ALINA, a high-quality omega-3 oil produced from sage seeds, which can likewise be incorporated into Food Systems with the aid of the latest production technology.

Data estimates 8 percent market growth for omega-3 products by the year 2010. Frutarom enables manufacturers to benefit from this development by expanding its product range to include omega-3 Food Systems.