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.
Adding fish to school meals could boost children’s vitamin D levels in winter, research finds.
New research has suggested that activation of GPR40, a known receptor for dietary fatty acids, may protect from osteoarthritis.
The Norwegian Food Safety Authority has urged consumers to throw away three 'alternative' fish oil supplements after tests revealed they contained carcinogenic contaminants way over EU safe limits.
UK-based researchers are seeking industry collaboration and inspiration for work creating electrospun nanofibres that could provide improved products and ingredient delivery systems for foods.
While there are several challenges involved in the nano-delivery of vitamins and nutrients in functional foods, such systems have ‘considerable potential’ within the food industry, says an expert in oral...
Fish oil coupled with strength training could help improve the immune system of elderly women, Brazilian researchers have found.
Israeli supplier Enzymotec has secured European Union novel foods approval for its K-Real krill form in an expanded selection of food and drink categories.
Matts Johansen has been appointed CEO of krill major Aker BioMarine with a mandate to “to continue to develop one of Norway's most exciting biotechnology companies into a solid and predictable...
The healthier a person is the more likely they are to take food supplements – which could distort links between the products and health outcomes, say Danish researchers.
The Italian health food market is booming – 80% of Italians consume food supplements or functional foods – but regulation threatens a sector comprised of 1800 firms, a congress has been told.
Market analyst Euromonitor International dissects recent NutraIngredients Awards winners to provide category perspective from sustainable omega-3 to healthy ageing in this guest article.
A higher consumption of omega-3 fatty acids could lead to better cognitive flexibility in adults at risk of late-onset Alzheimer's, say researchers.
Danish enzymes specialist Novozymes is seeing growth in its nascent omega-3 business that is utilising its core enzyme specialisation in a relatively new area.
Supplementation with the omega-3 fatty acid DHA helps to restore insulin sensitivity in skeletal muscle by blocking inflammation and the accumulation of other lipid intermediates, say researchers.
Chinese scientists have successfully reared beef cattle rich in the beneficial omega-3 fatty acids EPA and DHA – which are traditionally associated with fish oils.
200 people from the European and international food and nutrition sectors helped 20 finalists and seven winners celebrate at the inaugural NutraIngredients Awards last night at Vitafoods Europe.
Consuming fish-liver oil three times weekly in adolescence or midlife may reduce a woman’s chances of coronary heart disease later in life, say Icelandic researchers.
Products such as probiotic pizza, probiotic snack bars, high-fibre chicken or fish-oil fortified yoghurt may seem bizarre, says market expert Julian Mellentin in this guest article, but since 1990 thousands...
Marine resources provide a 'rich reservoir' of bioactives and nutraceuticals, say researchers looking into novel marine functional ingredients.
An encapsulation complex made up of gelatin and sodium hexametaphosphate could enable stable microencapsulation of fish oil with multiple lipophilic bioactive compounds, say researchers.
Supplementation with a drink containing 2000 mg of omega-3 and mixed botanicals could have ‘significant’ immune and biochemical effects in people that have minor cognitive impairment (MCI), new research suggests.
Increased intake of curcumin could boost levels of docosahexaenoic acid (DHA) in the brain by enhancing its conversion from other omega-3 precursors in the liver, say researchers.
Are omega-3 fisheries really under threat? How many functional foods have cracked omega-3 blockbuster status? How is the sector recovering from the ‘Brasky effect’? How are developing markets developing? How...
A phenolic compound known as oleocanthal can selectively kill cancerous cells while leaving healthy cells intact, say researchers, who suggest their novel findings may explain why olive oil is linked...
Supplementation with DHA omega-3 in lactating women increases breast milk levels of the essential fatty acid, and could help infants achieve a better omega 3:6 ratio, finds new research from...