Excitingly for omega-3 ingredient suppliers, the January 2nd edition of USA Today stated, “there’s no doubt what one of 2007’s hottest food additives will be: omega-3.” Fortunately for Dairy
Foods, the staff had already laid the ground work for this insightful question and answer session with key omega-3 suppliers.
But before you read what the experts have to say about formulating dairy foods with omega-3s, here’s some background information.
Research suggests that not all fats are created equal, particularly when it comes to heart health.
In fact, it is well established that dietary omega-3 polyunsaturated fatty acids are involved in health promotion and disease prevention, particularly the omega-3s traditionally derived from
marine sources: docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). These omega-3s are also needed for proper growth in fetuses, infants and children, particularly for neural
development and maturation of sensory systems.
In September 2004, FDA made available a qualified health claim for reduced risk of coronary heart disease on conventional foods that contain DHA and EPA. Since then, numerous products enhanced
with DHA and EPA have rolled out into the marketplace. The claim on labels reads: Supportive but not conclusive research shows that consumption of EPA and DHA omega-3 fatty acids may reduce the
risk of coronary heart disease. One serving of [name of food] provides [x] grams of EPA and DHA omega-3 fatty acids. [See nutrition information for total fat, saturated fat and cholesterol