Whether fish-derived or vegetarian, omega-3 has become a household term. Supplement sales continue to grow, and more and more foods are being fortified with the healthy fatty acids. But getting omega-3 foods into the mainstream remains a challenge.
While the health benefits of eating fish have become better appreciated in recent years, many wild fish stocks continue to be overfished, according to a new report that highlights the...
The ‘surprising’ discovery of a previously unidentified class of lipid molecules that enhance insulin sensitivity and blood sugar control could offer a route to the prevention of type 2 diabetes,...
Authorities have closed the upcoming three-month anchovy fishing season in Peru because insufficient numbers of fish were found in a recent acoustic survey. Fishing quotas have been sharply reduced during...
Just two weeks of supplementation with the long chain omega-3 eicosapentaenoic acid (EPA) is associated with the prevention of inflammation-induced depression, according to new data.
An omega-3 enriched diet may improve ejaculate performance in sperm competition, according to research on guppy fish.
Science should look beyond LDL cholesterol and saturated fat, which have dominated cardiovascular research until now, towards other contributing factors and a food-group approach to guidelines, according to one researcher.
Global food ingredients giant Glanbia Nutritionals has pumped millions of pounds into a new modern oat milling facility to boost its presence in the gluten-free (GF) ancient grain market.
A significant proportion of Scottish adults and children show evidence of low vitamin D levels, according to new data from the UK national diet and nutrition survey (NDNS).
Dutch research organisation TNO is working with industry partners on a pilot scale algae refining plant with potential in omega-3s, proteins and antioxidants.
Omega-3 supplements are key to boosting intakes, a UK researcher says, and marine omega-3 fatty acids are more beneficial than their plant-based counterparts.
Chicago-based Sensient Flavors has unveiled a new toolbox of natural flavor masking ingredients that can tackle bitterness associated with everything from stevia to caffeine by selectively targeting multiple taste receptors.
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 Ingredients (OI) has doubled the size of its manufacturing facility and secured 16 new jobs by pumping £300,000 into its UK operations, ceo and founder Steve Pearce has said.
DSM Nutritional Products (DNP) wants to engage with commercial, government and academic entities at a 2-day open innovation (OI) summit with selected participants in December.
A new group called the Global Nutrition & Health Alliance has formed with the mission to clarify the role of food fortification and nutritional supplementation. The issue of the role...
The huge amounts of waste produced from fish and shellfish processing have potential for use in food production and as animal feed, say researchers.
Krill oil harvester Aker BioMarine has added to its intellectual property collection with three new Australian innovation patents.
Low doses of omega-3 rich fish oil may reduce epilepsy seizure frequency by around a third, according to research published in the British Medical Journal.
The just-formed Global Nutrition & Health Alliance (GNHA) is tackling intake levels for vitamin D and omega-3 as the group formed by medical and health experts kicks into life.
Norway’s Olympic Seafood-owned krill phospholipid and omega-3 supplier Rimfrost is under assessment from the Marine Stewardship Council (MSC) - a €300,000 process it expects to complete by the “middle of next...
High-dose omega-3 supplementation can reduce anti-social behaviour in children - and alter parent attitudes - a 2-year study has found.
Aker BioMarine Antarctic has been given product approval for its Superba krill oil by the Indian regulators.
The Marine Stewardship Council (MSC) has backed the sustainability of Norwegian firm Aker Biomarine’s Antarctic krill fishing activities, with improved scores.
Eating baked or broiled fish once a week may prevent age-related grey matter loss, regardless of how much omega-3 fatty acid it contains, according to an American study.
Eating foods high Omega 3 fatty acids may reduce the risk of developing the incurable neurodegenerative disease Amyotrophic lateral sclerosis (ALS) a study suggests.