Tanya Seaton03.01.06
One food trend that gained significant momentum during 2005 was the increased prevalence of heart healthy omega 3 fatty acids. Found naturally in cold water fish, algae, other marine sources and in flax seeds, omega 3's have begun to penetrate a variety of product categories, including milk, yogurt, bread, pasta and eggs. According to Datamonitor's Productscan Online database of new products, worldwide launches of new foods and beverages containing omega 3's have more than doubled since 2002.
Developments in the expanded use of omega 3 fatty acids are being driven by the convergence of four factors-increased understanding of omega 3 benefits, growth in consumers' awareness of their own health deficiencies, developments in formulation technologies and a mostly positive regulatory environment.
Developments in the expanded use of omega 3 fatty acids are being driven by the convergence of four factors-increased understanding of omega 3 benefits, growth in consumers' awareness of their own health deficiencies, developments in formulation technologies and a mostly positive regulatory environment.
The Health Benefits
There are three distinct components of omega 3 fatty acids, which have been shown to be beneficial at various life stages and with several different health conditions. These are DHA (docosahexaenoic acid) and EPA (eicosapentaenoic acid), as well as ALA (
Continue reading this story and get 24/7 access to Nutraceuticals World for FREE
FREE SUBSCRIPTION
Already a subscriber? Login
Related Knowledge Center
