Omega-3 Fatty Acid

GettyImages -  Omega-3 / Banusevim

Mintel insights: Navigating the future of omega-3 fatty acids

By Olivia Haslam

“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.

TNO is looking closely at algae extraction

Algal futures

VALORIE: TNO invests in high-value algae refining

By Paul Gander

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

The road to fish-oil equivalent GM camelina

By Annie Harrison-Dunn

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. 

Omega-3 enriched camelina trials will be the only GM field trials currently in the UK. Photo credit: Sarah Usher/Rothamsted Research

DEFRA gives GM camelina omega-3 project go-ahead

By Annie Harrison-Dunn

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.

Doubling of pistachio harvest will increase nut’s use as an ingredient

Special edition: Nuts, pulses and legumes

Doubling of pistachio harvest will increase nut’s use as an ingredient


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...

Functional foodstuffs: The challenge of omega-3 in finished products

Functional foodstuffs: The challenge of omega-3 in finished products

By Nathan Gray in Frankfurt

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?

Maternal supplementation with omega-3s could modify the infant gut and reduce the risk of allergies, say the  researchers.

Maternal omega-3 intake may influence childhood allergy

By Nathan Gray

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.

There are 29 approved nutrition claims in the European Union

Nutrition claims made simple for food marketers

By Sarah Hills

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.


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