GOED member products are performing extremely well on label claim compliance, oxidative quality and most contaminants, but there is cause for concern as the European Commission looks to enforce a limit on hydrocarbons that the industry find notoriously...
There’s a lot of opportunity for sustainable omega-3 suppliers in the seafood alternatives arena as the world searches for ways to feed a population of 10 billion by the year 2050.
The largest prospective cohort study to date on omega-3 biomarkers and dementia links increased circulating levels of fatty acids in blood with reduced risk of the disease.
Data from the scientific literature “overwhelmingly” supports beneficial effects of omega‐3 fatty acids on the length of telomeres, reported to be a marker of biological aging, says a new review.
Infant formula enriched with milk fat globule membrane, omega-3 fatty acids and synbiotics improves brain function in healthy children, a new study suggests.
Omega-3s may beneficially alter the composition of the gut microbiome and lead to increases in the production of short chain fatty acids, says a study from King’s College London.
A survey of frontline health care workers across six countries found that those who followed plant-based or pescatarian diets were significantly less likely to suffer severe COVID-19 symptoms, compared with those who followed other diets.
Portugal’s Allmicroalgae is to ramp up production of its algae-based ingredients with the installation of a second fermenter, which the firm says will double output and meet increasing demand.
Spanish food tech start-up Cubiq Foods has developed a vegan ‘smart fat’ that, it claims, behaves like animal fat within product formulations. Addressing some of the functional constraints of coconut oil, CEO and co-founder Andrés Montefeltro tells FoodNavigator...
Dutch food and biochemicals company Corbion is leveraging fermentation technology to help make aquaculture more sustainable, reducing the industry’s reliance on wild caught fish for fishmeal.
EU trade association FEDIOL is proposing ‘concrete’ suggestions to align Nutri-Score with nutrition and health claims, Director-General Nathalie Lecocq tells FoodNavigator.
Calanus As says it is one step closer to a new technology for more efficient, sustainable and eco-friendly oceanic harvesting of the omega-3 source Calanus finmarchicus.
Eating mussels three times per week may help bring about significant health benefits such as reducing the risk of cardiac arrest thanks to their omega-3 fatty acid properties, according to researchers from the University of Stirling.
A new source of more affordable long-chain omega-3 fatty acids could give fish oil, krill, and microalgae a run for their money and open up new fortification opportunities for food manufacturers, claims Barcelona-based start-up Cubiq Foods, which has...
The healthy fat profile of flax oil, high in omega-3 fatty acids, means manufacturers have traditionally focused on this. But the seeds also contain protein, fibre and lignin, all of which are interesting 'stealth health' ingredients, the company...
