SUBSCRIBE

Breaking News on Supplements & Nutrition - EuropeUS edition

Trends > Financial plays

Exclusive interview

BASF nutrition president on high-end omega-3, Equateq and the phood “white space”

By Shane Starling , 13-Dec-2012
Last updated on 13-Dec-2012 at 15:44 GMT2012-12-13T15:44:15Z

BASF nutrition president on omega-3 & the phood “white space”
BASF nutrition president on omega-3 & the phood “white space”
Loading...

BASF is moving en masse into omega-3 - especially if its bid for Norwegian player Pronova is approved - but it is technology gained from its May acquisition of a high-dose omega-3 start-up on a remote Scottish island, that is exciting the German giant.

Walter Dissinger, the president of BASF’s nutrition and health division, explains why BASF was so interested in Equateq and the omega-3 space – from food to pharma.

“Our division has a clear strategy. One of the major ingredients we want to grow in is omega-3, especially when we talk about highly concentrated omega-3 and trying to create new white spaces next to pharma which would be human nutrition,” Dissinger said.

 “So the technology we have acquired here is the pre-requisite to get into these markets..."

“We see omega-3 as one of the most important ingredients with high growth rates going forward especially with highly concentrated omega-3 and that’s where the technology we have acquired here kicks in.”

Dissinger said the facility was now the, “benchmark in separation technologies within BASF.”

He also spoke of the potential synergies between BASF Pharma (Callanish) and Pronova, if its €644m bid for the Norwegian firm is approved – and the back story of patented omega-3 drugs being opened up to generic opposition.

€22m has been committed to the BASF Pharma (Callanish) site – formerly known as Equateq before BASF’s May 2012 take over – that can now churn out 250 tonnes of omega-3 oils at up to 99% purity. Previous output was just 20 tonnes.

Related products

The taste test: How do you make a probiotic drink taste good?

The taste test: How do you make a probiotic drink taste good?

Probiotic fruit drinks face different challenges to their dairy counterparts - but both face...

African probiotic project reaching 10,000 infants a day

African probiotic project reaching 10,000 infants a day

Professor Gregor Reid

Chair , University of Western Ontario & Human Microbiology and...

Germvangelist set to shake Probiota with holistic shout

Germvangelist set to shake Probiota with holistic shout

Jason Tetro

Researcher, author, The Germ Guy

Creepy proteins will be hot

New proteins are creeping on trend

Alternative proteins are a “hot area” of interest and products such as sandwich spreads...

Dairy ingredients giant on Indonesia: ‘A lot of opportunities here’

Dairy ingredients giant on Indonesia: ‘A lot of opportunities here’

Jake Riddle

General manager, Kerry Asia Pacific

Indonesia stakes claim as SE Asia's most important food market

Indonesia stakes claim as SE Asia's most important food market

Indonesia's food industry will continue to grow in importance as its population of around...

NPD category busters: From ‘Teagurt’ to coffee fruit energy to Milo expansion

NPD category busters: From ‘Teagurt’ to coffee fruit energy to Milo expansion

Jane Barnett

Insights manager for Australia-New Zealand, south east Asia and India,...

HI-Japan show wrap: Ageing (& shrinking) population forces government-led nutrition rethink

HI-Japan show wrap: Ageing (& shrinking) population forces government-led nutrition rethink

Japan has always led the world in functional food experimentation even if the results...

Rise in demand for products with added proteins: expert

‘Weekend warriors’ drive added protein demand

Weekend fitness fanatics are driving the demand for more mainstream food and drink products,...

Saturated fat guidelines out, food guidelines in?

Get rid of nutrients and focus on foods in guidelines, says sat fat researcher

Benoit Lamarche

Saturated fat researcher, Laval University

The making of a brand: Contract manufacturers share secrets to success

The making of a brand: Contract manufacturers share secrets to success

The firms that manufacture healthy food and supplement products do much more than just...

The ins and outs: Are firms shifting to vertically integrated supply chains?

The ins and outs: Are firms shifting to vertically integrated supply chains?

Outsourcing. It's no secret it can bring big financial and logistical gains. But in...

Outsourcing science: Where does the future of industry research lie?

Outsourcing science: Where does the future of industry research lie?

An trend for outsourcing science and research may be good news for contract research...

What does ‘responsible innovation’ really mean?

What does ‘responsible innovation’ really mean?

Many food firms talk about the need for ‘responsible innovation’, but what does this...

Shifting demands: Where will the growth in healthy foods come from?

Shifting demands: Where will the growth in healthy foods come from?

With an ever increasing consumer demand for healthier food products, many within the industry...

How has social media changed food marketing?

How has social media changed food marketing?

The rise of social media has led to a shift in the way consumers...

Is personalised nutrition about to go public in a big way?

Is personalised nutrition about to go public in a big way?

Radek Sali, CEO,Swisse Wellness;

François Scheffler, head, BASF human nutrition;, Loren Israelsen, president, United...

Who is responsible for battling the big issues in food?

Who is responsible for battling the big issues in food?

From obesity to malnutrition and water scarcity, the world is facing an ever-growing number...

Newly available oilseed species features 'game changing' SDA content

Newly available oilseed species features 'game changing' SDA content

A new, more efficient form of plant-based omega-3s is coming to market in the...

Biased by industry? Do academic and business collaborations work?

Biased by industry? Do academic and business collaborations work?

Like many areas of nutrition research, probiotic and prebiotic science relies on strong collaboration...