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Article: First essential fatty acids derived from fish have bland flavor, nutritional pluses. (omega-3 fatty acids)
- Article from:
- Food Processing
- Article date:
- September 1, 1996
- Author:
CopyrightCOPYRIGHT 1996 Putman Media, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Omega-3 fatty acids available for fortification.
Consumers don't eat enough mackerel, herring, tuna or sardines, all prime sources of omega-3 fatty acids that reportedly improve cardiovascular health, according to Ira S. Newton, director for pharmaceutical business development at Nutley, N.J.-based Roche Vitamins. So Roche, interested in keeping consumers consuming as long and well as possible, has developed a process to extract the omega-3 fatty acids from fatty, cold-water fish without adding unpleasant aromas or heavy metals. These fatty acids are now entering the U.S. market, although they have been incorporated in foods in Europe and Great Britain for several ...