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Omega-3 Fatty Acids A Reference Resource List Compiled by Emerson Library Staff 2002-2010 2010 Journal Citations:
Decker, Kimberly.
“Feeding healthy boomers.” (March 2010) Food
Product Design. (20) 3:66-74. There
is enormous opportunity in marketing food products to the health concerns of the 78
million American baby boomers, a group that has an annual spending power of $400 billion.
Boomers are devoted to increasing their "health span" and aging gracefully.
Boomer health concerns include type 2 diabetes, cardiovascular disease, weight gain, and
osteoporosis. Discusses the heart health potential of omega-3s and phytosterols (plant
sterols and sterol esters). "Sterols can reduce cholesterol by an average of 10%, no
mean feat when the American Heart Association (AHA) estimates a 10% population-wide
decrease in total cholesterol levels could produce a 30% reduction in the occurrence of
coronary heart disease." AHA estimates that 70% of Americans ages 40-59 and 73% ages
60-79 suffer from cardiovascular disease. Discusses the following: isoflavens for
bone-mineral- density loss; galactooligosaccharide for calcium absorbtion; glucosamine for
joint health. “DHA
added to bread.” (March 2010) Food Technology.
(64) 3:16. Profile
of Sara Lee North American Fresh Bakery new addition Sara Lee Soft and Smooth Plus with
DHA omega-3 fatty acids. DHA omega-3 fatty acids have been linked to healthy brain
development in children. Fusaro,
Dave. “A welcome gusher of oils.” (August 2010) Wellness Foods insert in Food Processing. (71) 8: WF11-WF12 (Insert begins on p. 36). Overview
of new omega-3 oils exhibited at IFT expo, including: Solae's Soymega SDA soybean oil,
Glanbia Nutritionals's UltraGrad, Cargill's Clear Valley Omega-3 Oil, Hormel Foods'
Specialty Products Divisions's Eterna Omeasource, Cognis USA'sOmevital Omega-3 and Marteck
Biosciences Corp.'s DHA.
Milo Ohr,
Linda. “Formulating to improve heart health.” (May 2010) Food Technology. (64) 5:65-70. As nearly 81.1
million Americans battle one or more types of cardiovascular disease (CVD), the need for
heart-healthy food is great. Heart-healthy ingredients include fiber, soy protein,
sterols, omega-3 fatty acids, CoQ10, reservatol, and Vitamin D. This article provides an
overview of the benefits of the following heart-healthy ingredients: grape seed extract,
grape juice, dairy peptides, Vitamin K, Vitamin D, Omega-3 fatty acids, whey peptides,
chitin-glucan, tea, walnuts, almonds, flaxseed, niacin, and berry anthocyanins. Smith, John. “Opportunities
in cognitive health.” (July 2010) Prepared
Foods. (179) 7: 31-39. This article
is a summary of the research on functional foods that aid in cognitive health, including
sharpening mental acumen and modulating mood. Ingredients that are believed to increase
mental alertness include choline, phosphatidylserine, and caffeine. According to the
Institute of Medicine, only 4% of women and 13% of men achieve the daily recommended
levels of choline, an important nutrient for memory and concentration. Research has
amassed significant evidence that omega-3 fatty acids play a huge role in balancing mood,
with low levels being linked to depression, aggressive behavior, suicide, homicide and
violence. Other ingredients that affect mood include chocolate, complex carbohydrates,
green tea, and GABA molecule. Includes the following charts: Combined DHA and EPA Content
in Seafood; Ingredients for Mood Products; Moody Opportunities- Drivers and Inhibitors. Spano, Marie. “Heart
health and fats.” (March 2010) Food Product
Design. (20) 3:22-36.
The health
community has come to distinguish between good and bad fats, rather than perceiving them
all as unhealthy. Discusses trans fats, saturated fats, polyunsaturated and monosaturated
fatty acids. Heart healthy fats may lower LDL cholesterol. Includes in-depth profile of
omega-3 fatty acids and their benefits to heart health. Includes the 2005 Dietary
Guidelines for Americans concerning fat intake. Provides an overview of the 2009
International Food Information Council (IFIC) consumer survey, which describes consumer
attitudes towards fats. "Trans fat is still the No. 1 concern, with 90% of survey
respondents reporting awareness of the fat; 64% of this group is actively trying to reduce
the amount of trans fat they consume." Includes a chart entitled "Fat-related
label claims."
*Spano, Marie. “Reconsidering ALA
omega-s.” (June 2010) Food Product Design.
(20) 6:22-26. Discusses
the relationship between ALA, EPA and DHA fatty acids in omega-3s. Also considers the
importance of balancing omega-3s and omega-6s. *Toops,
Diane. “Mysteries of the black box.” (August 2010) Food Processing. (71) 8:86. Profile
of the Cargill Specialty Canola Oils Innovation Center, Fort Collins, CO which is a
state-of-the-art research facility developing healthy functional oils for the food
industry. The company revealed a new heart/healthy canola/flaxseed blend, Clear Valley
Omega-3 Oil at IFT. According to Lorin DeBonte, Cargill assistant VP and technical
director "We wanted to develop a neutral tasting, healthy oil with the right blend of
fatty acids and stability so that it would be adopted by food manufacturers of
shelf-stable products." *Toops,
Diane. “Start the day with omega-3s.” (August 2010) Food Processing. (71) 8:20. Profile
of General Mills' new product Total Plus Omega-3s, which features omega-3 ALA from
naturally ground flaxseed. 2009
Journal Citations: Black, Mark. “Advances in supply
and use of healthful fats and oils.” (July 2009) Prepared Foods. (178) 7:58-66. Health
conscious consumers have become increasingly interested in "heart-healthy" oils,
those high in omega-9 and omega-3 fatty acids. These oils include olive, canola,
high-oleic sunflower, soybean, flaxseed, and fish. Includes FDA-approved health claims for
oils. The challenges of utilizing omega-9 and omega-3 in food products include: the lack
of crystalline fat at room temperature, stability, and shelflife. The problem of
crystalline fat solidity "has been to blend fully hydrogenated fractions with the
fractions rich in oleic acid to provide appropriate crystalline functionL this provides
good eating qualities in baked products, such as breads, crackers, and pastries." To
combat the difficulty of getting long-chain polyunsaturated fatty acids EPA and DHA
(LC-PUFA) to the general consumer, a biotechnology company has developed a transgenic
soybean rich in stearidonic acid (SDA). Includes the following charts: "Fatty Acid
Composition of Traditional and High-oleic Seed Oils" and "Omega-3 Desaturation
and Elongation Pathway."
Clapp,
Stephen. “Engineered omega-3 soybean oil awarded GRAS status by FDA.” (November
2, 2009) Food Chemcial News (51) 35: 5. Monsanto
Company has received GRAS States for a genetically engineered soy oil that they developed
with Solae. The GRAS or
generally recognized as safe status will give food companies the ability to develop new
products with the oil. Consumers may now be
able to purchase products make with the oil for some time.
Comments on the GRAS status of the soybean oil appeared in the St.
Louis Post-Dispatch that were made by Dave
Stark, vice president for consumer trade at Monsanto.
“Fish
oils provide a sea of benefits.” (August 2009) Functional Foods Annual Supplement for Food
Product Design. (19) 8:28-29. Discusses
the health benefits of omega-3 fatty acids in fish oil, which include: cardiovascular
health, immune function, brain health, psychiatric disorders and developmental disorders.
Studies are considering effects on the following health issues: allergies, asthma,
psoriasis, arthritis, weight management, hone health, and cognitive functions. A Packaged
Facts report found that "for omega-3-fortified foods grew 34% between 2007 and 2008,
from an estimated $3 billion in 2006 to almost $5 billion in 2007- and growing a projected
$8 billion by 2012." “Heart
studies add up for omega-3 benefits.” (September 15, 2009) Food Business
News (5)15: 56. According
to data obtained from the Nielsen Company, sales of products with omega fatty acid claims
increased 48% for the four weeks that ended
August 8, 2009 to $164,542,985 compared to the same period of time in 2008. Highlights three studies that were published
during 2009, on the health
benefits of omega-3 fatty acids. The studies
are published in the March issue of the Journal of Nutrition, the August 11th
issue of the Journal of the American College of Cardiology and the September issue of FASEB journal. “Majority
of consumers lack omega 3s.” (November 2009) Nutraceuticals
World. (12) 9:15. Despite
an acknowledged deficiency of omega 3 fatty acids in their diets, the majority of
consumers do not purchase supplements to address this need. Only 26% of those who
acknowledge that they are lacking in omega 3's take fish oil supplements. Moloughney,
Sean. “Marine nutraceuticals: Uncharted waters?” (November 2009) Nutraceuticals World. (12) 9:52-58. Nearly
80% of consumers are aware omega 3 fatty acids, and their health benefits. While
supplements are still the most accepted method for fish oils, new technologies such as
encapsulation have increased omega-3 food applications. This article provides an overview
of the following marine nutraceuticals: krill, astazanthin, algae, seaweed, green shell
mussel, and glucosamine. Nachay,
Karen. “Coating may upgrade fish fillets.” (September 2009) Food Technology. (63) 9:10-11. Researchers
at Oregon State have discovered that coating fish fillets with an omega-3/chitsan edible
coating provides a wide range of nutritional and functional benefits. These include:
tripling the amount of omega-3, reducing oxidation, improving thawing and freezing, and
delayed microorganism contamination. Full study published in Food Chemistry. Nachay,
Karen. “Examining health benefits.” (August 2009) Food Technology. (63) 8:13-14. Brigham
and Women's Hospital has begun a large-scale randomized trial of vitamin D and omega-3s
role in the prevention of chronic disease, including colorectal cancer, breast cancer,
prostate cancer, heart disease and stroke. Toops,
Diane. “Alpha to omegas.” (August 2009) Wellness Foods Insert in Food Processing.
(70) 8: WF11-WF13 (Insert begins on p.
36), This
article discusses how consuming the proper balance of omega -3, -6 and -9 fatty acids play
critical roles in health. "Omega-3 deficiency was ranked as the sixth cause of
preventable death in the U.S., accounting for 72,000-96,000 preventable deaths yearly.
(Harvard School of Public Health)" Health benefits include heart health, cognitive
functions, anti-inflammatory, and reduced risk of certain cancers, neurological disorders,
and depression. Explains the importance of balancing omega-3s and omega-6, which in the
average American diet is much higher in omega-6s, a pro-inflammatory fatty acid. Includes
a chart of Omega Fatty Acids, listing the names, structures and food sources. Also
includes chart entitled "New products making omega claim" broken down by
category.
Toops,
Diane. “Omega Opportunities.” (September 2009) Food Processing. (70) 9:28-31. Consumers
are becoming increasingly conscience of the health benefits of omega 3 fatty acids, with
38% of consumers buying more omega products in the past two years. According to HealhFocus
International, the following demographics are the most likely to purchase omega products:
women (39%), 50-64 years old (44%), college-educated (41%) and household income +$75,000
(45%). Includes sales statistics and product innovations. Also discusses omega-9 fatty
acids and monounsaturated fatty acids (MUFAs). Whalen,
Jeanne. “Beyond the heart, what else can omega3s do?” (September 15, 2009) Wall Street Journal. (259) 64: D4. Already
proven to decrease the risk of coronary heart disease, this article examines other
potential health benefits of omega-3 fatty acids. There
is research being conducted on omega-3s and Alzheimer's disease, epilepsy, rheumatoid
arthritis, and reducing inflammation. “Vitamin
D & omega 3 to be studied in disease prevention trial.” (September 2009) Nutraceuticals World. (12) 7: 16-17. The
National Institute of Health will fund a $20 million clinical trial to determine the
effects of vitamin D and omega-3 fatty acid on chronic disease. The five year study will
involve 20,000 men and women.
2008
Journal Citations: "A vegetarian source of DHA Omega-3.” (April 2008) Prepared Foods. (177) 4:113. Profile of Martek's "life'sDHA," a stable omega-3 (algal) oil from vegetable-sources, which appeals to vegetarian consumers. Includes chart of the "Stability Among Omega-3s" that compares canola oil, soybean oil, flaxseed oil, fish oil, and algal oil.
Anthony, M. “Ingredients and Flavors for the New Year.” (January 2008) Food Processing. (20) 1:42-48. Trends for ingredients and flavors for 2008 will need to satisfy the consumer's growing desire for health foods of high quality. "Superfruits" such as açai, acerola, mangosteen, goji, jabotacaba and passion fruit, with their high antioxidant levels and health benefits, will move into the mainstream. Heart health is a major concern, thus whole grains and fiber will increase in popularity. Other hot trends include sugar substitutes, soy, hemp, and organic meats. Chris Steinmetz of French Meadow Bakery reports that despite its association with marijuana, "Hemp is truly a superfood and delivers high levels of fiber, protein and omega-3 fatty acids." Food producers will need to seek out nutritious and sophisticated flavors to satisfy consumers in 2008.
Bank, G. “Nutra Solutions – Conquering Cardiovascular Disease.” (January 2008) Prepared Foods. (177) 1:NS3. Cardiovascular Disease (CVD) remains the highest cause of death in the U.S. Growing concern for heart health has prompted the FDA to recognize 14 health claims pertaining to heart health in an effort to make health conscious choices easier for consumers. One of the claims is for dietary fiber and whole grains, both of which significantly lower risks of cardiovascular disease. Phytosterols are amassing research that suggests that they may have an even more pronounced benefit to heart health than previously believed. Omega-3 remains an important factor in heart health, with nut and vegetable oils gaining importance.
Berry, D. “Time for an Oil Change?” (February 2008) Food Product Design (18) 2: 53-63. In an effort to create the best trans-fat-free products, we must come to a better understanding of their bonds, configuration and arrangement. Includes fatty acid profiles and the challenges of switching to trans-free solutions. Details both domestic and foreign options, and gives an omega-3 overview.
Duchene, L. “Building In and Baking Up Fortification.” (March 2008) Modern Baking: Healthy Baking Guidebook. (p. 30-31). As consumers are searching for functional foods that have increased health benefits, bakery products can utilize fortification. This article questions whether these steps are entirely necessary, asking, "Should the fish oil be baked into the bread?" Discusses omega-3, vitamins, minerals, and fiber that can be added to baked goods for increased health benefits.
Esquivel, Teresa. “Flax oil facts.” Food Product Design: Functional Foods Annual Supplement. 38. Flax seed is a good source of omega-3 alphalinolenic acid (ALA), fiber, protein, and plant lignans. Formulation ideas for flax oil include vinaigrettes, dressings, dips, dairy products, refrigerated beverages, and margarines.
Fitzpatrick, Kelley C. “Stabilizing flax for food applications.” (September/October 2008). Cereal Foods World. (53) 5: 280-281. While flax a good source of ALA omega-3 fatty acids, fiber, lignans, proteins, and antioxidants, flax requires special attention for stabilization. This article considers flax in bakery applications, health benefits, regulatory status, and developments in stabilization.
"Good Inside and Out" (January 2008) Prepared Foods. (177) 1:37. While the sustainability of omega-3 sales in the adult markets are questionable, baby food brands featuring omega-3's remain strong. Research has linked DHA to the development of infants' mental, visual, and nervous system health.
Hazen, C. “New Variety of Protein.” (January 2008) Food Product Design. (18) 1:52-56. The food industry has made progress in protein development, including the categories of dairy, meat, eggs, whey, and soy. There are both functional and heath benefits to adding omeg-3 to eggs. Soy remains a popular option for vegetarian product development. Includes outline of the protein ingredient forecast by BBC Research, which "estimates the U.S. market for protein ingredients will reach $2.8 billion by 2011.".
Ismail, Adam. “Defending the need for omega-3 claims.” (October 2008) Food Product Design. (18) 10:22. The public remains confused as to the daily recommended amounts of omega-3 fatty acids, and the current labeling regulations further confuse the issue. This editorial argues that the claims "good source of EPA and DHA" are not meaningful a more advanced labeling system for omega-3's.
“Nutritional
Needs Nurture Ingredient Use.” (January 2008) Prepared Foods. (177) 1:123-135. The 2007 Prepared Foods R&D Applications Seminar held in Chicago included presentations on "emerging nutraceuticals, a novel co-extruded fiber and reduced-sugar ingredient tools." Some of the most popular neutraceutical trends include: vitamin K, grape seed extract, melon extract and gliadin, co-enzyme Q10, pomegranate extract, açai extract, and green tea extract. Includes a section on dietary fiber in grain products, co-extruded acacia soluble and wheat insoluble fibers, and omega-3 fatty acids for women and children.
North, D. “Feeding Boomers: Products
for the Ages.” (February 2008) Food Product Design. (18) 2: 27-35. Article discusses the health needs and food selection trends of baby boomer, defined as the generation born from 1946-1964. This $2 trillion market has a " unique set of needs: preservation of health, prevention of disease, and the promise of youth." For heart health, manufacturers need to consider omega-3 fatty acids, plant sterols, whole grains, cocoa beans, and superfruits. Nutritional aspects to improve brain function includes foods like fruits and veggies, fish, nuts and seeds, protein, and coffee beans. Collagen supplements, vitamins and fortifications can improve bone and joint health. Maintaining a youthful appearance is important to many baby boomers, and vitamin C, A, & E can be great skin enhancers. Probiotics and fiber are important for gut health. While all of these health trends are important to baby boomers, they still are a huge market for indulgent selections.
O’Donnell, C. “Nutra Solutions:
Healthful Ingredients Drive New Products.” (March 2008) Prepared Foods. (177) 3:NS3-NS17. This
article discusses the ingredients that are achieving the most popularity, and the health
claims associated with them. While science seems to support the positive benefits of
anti-inflammatory ingredients, new products have not been marketing this aspect. Omega-3
product development is slowing down, though omega-3 has became an established health issue
for consumers. Antioxidants are the number one "wellness" ingredient according
to a report "Ten Key Trends in Food, Nutrition, and Health, 2008" created by New
Nutrition Business. Discusses dietary fiber, prebiotics, and probiotics. Not Your Momma’s Orange Juice.” (February 2008) Food
Processing: Wellness Foods Insert. (69) 2:16-17. Article discusses the new ways producers are fortifying orange juice. Tropicana has added omega-3 to their Healthy Heart line. Antioxidants, glucosamine, and vitamin D are just a few of the healthy additives to juice.
Palmer, Sharon. “Omega-3 fatty acids:
metabolism matters.” (June 2008) Food Product
Design. (18) 6:94-98. While awareness of Omega-3 fatty acids continues to grow, the public does not appear to fully understand the essential nature of this fatty acid to human health. The article offers a detailed description of the omega fatty acids and their functional relationship, including: omega-3 fatty acid, alpha-linolenic acid (ALA); omega-3 fatty acids, eicosapentaenoic acid (EPA), and omega-3 fatty acid, docosahexaenoic (DHA). Discusses omega-3 fortification "Optimally, people should consume somewhere between a ratio of 1:1 to 4:1 omega-6 to Omega-3 fatty acids, but today, Americans consume about 11 to 30 times more omega-6 than omega 3-fatty acids."
2007
Journal Citations:
Archibald,
Amanda. “Opting for Omega-3s.” (March 2007) Prepared Foods. (176)
3:NS-27-NS28, NS-30, NS-33. Omega-3s
support "artery and mental health" and as a result numerous new products are
being released with omega-3 fatty acids. The article looks at how exactly omega-3s can be
beneficial and what new products are coming out. Busken, David. “Good-For-You Baked
Goods.” (November/December 2007) Cereal Foods World. (52) 6:330-331. Analyzing
the different health trends on the forefront of bakery products development, Busken
briefly covers whole grains, fiber, antioxidants, trans fatty acids, omega-3s, and protein
fortification. “The DHA
Way.” (January 2008) Prepared Foods. (177) 1:11. The importance of Omega-3's, and docosahexaenoic acid (DHA) particularly, has amassed great public attention for its vital role in the brain/nervous system development in children. The market for DHA has grown beyond children to products that appeal specifically to adults. Includes chart of New U.S. products with DHA by year, 2005-2007.While flaxseed has gained much attention for its omega-3 content, it contains many other healthy aspects including: high dietary fiber, low glycemic index, lignans, antioxidants, 21% protein, and other phytonutrients. Includes chart of the health benefits of flax seed components and how they aid in various health risks. “Flaxseed/Fish Oil Combo Provides
Benefits.” (June 2007) Food Technology. (61) 6:109. The
new product Pizzey's Meadow Pure 03 offers a combination of fish oil and flaxseed can
provide all three types of Omega-3 fatty acids. "The very high antioxidant acid
content of this flaxseed allows it to act as a natural stabilizer for the fish oil, which
will otherwise be vulnerable to oxidative breakdown." McEvoy, Hugh
(a.k.a. Chef J). “Culinary Science Takes Center Stage.” (February 2007) Prepared Foods (176) 2:
25-26, 28, 30. Discusses
the trends highlighted at the Worlds of Flavor Conference. The theme for the conference
was "Spain and the World," and the article covers the fusion of Hispanic cuisine
into American culture. Also mentioned was omega-3 fatty acids, Cajun cooking, and
processed ingredients. "Omega-3 Products on the Rise" (March 26, 2007) The Food Institute Report (80) 12: 3-4. (Available online with paid membership at: http:www.foodinstitute.com According to data provided by Mintel, the total number of new product introductions with Omega-3 fatty acids more than doubled to 250 in 2006, with 47 of those introductions occurring in the bakery category. Companies that have introduced products with Omega-3 include Tropicana Products Inc., Odwalla Inc., Coborn's Inc., Unilever, Omega Farms, Kashi, and Egglland Best. Notes that Monsanto, The Solae Company and Dupont are developing omega-3 products for the category which is predicted to reach $7 billion by 2011. Includes a table with the number of new product introductions in the omega-3 category since 2004 in the categories of processed fish, meat, egg products, bakery, dairy, sauces and seasonings, snacks, beverages, side dishes, meals and meal centers, breakfast cereals, spreads, confectionery, fruit and vegetables, and pet food.
Ohr, Linda.
“A Heart-Healthy Approach.” (May 2007) Food Technology. (61) 5:61-64 Cardiovascular
disease continues to be a serious concern within our society, with millions of people
exhibiting the three symptoms of high cholesterol, high blood pressure, and obesity. This
article examines the research being conducted, and the ingredients that may help reduce
these problems. Examines the role of fiber, whole-grains, soy, phytosterols, Omega-3, and
flavonoids. Ohr, Linda.
“Revisiting Omega-3’s.” (March 2007) Food Technology. (61) 3:57-60. As knowledge
of the nutritional benefits of Omega-3 spreads, new products and innovations are rapidly
being developed. An eight-week
study by Schwellenback (2006) selected 116 subjects, with half receiving 1000 mg of DHA,
and the other 1,252 mg of DHA plus EPA.
"Triglyceride levels decreased by an average of 21.8% in the subjects who took DHA
and 18.3% in the subjects who took DHA plus EPA." In the realm of cognitive health,
Kotani (2006) recently studied the effect of ARA and DHA and cognitive dysfunction from
organic brain damage. More foods are being fortified with Omega-3 now that an odorless,
tasteless form has been
developed. “Qualified Health
Claims for Canola Oil.” (June 2007) Food Technology. (61) 6: 109. The health benefits of using canola oil have been confirmed by the FDA. They "authorized a health claim for canola oil due to its ability to reduce the risk of coronary heart disease." Canola oil has very low saturated fats, and is rich in omega-3 and vitamin E. “Soybutter is
Alternative to Peanut Butter.” (June 2007) Food Technology. (61) 6: 114. Hilton Soy
Foods, creator of soybutter, offers a healthy alternative to peanut butter, as "more
and more restrictions on or the outright banning of the use of peanut butter and peanut
products at schools, restaurants, hotels." The health benefits include "omega-3
and omega-6 fatty acids, low saturated fat, trans-fat-free, and a good source of complete
protein." Toops, Diane. “Boos of Engery Plus Antioxidants.” (January 2007) Food Processing (68) 1: 20. Anheuser-Busch introduces 180 Blue,
"the first energy drink launched by a major beverage company in the U.S. to contain
the acai berry." The berry is rich in B vitamins, minerals, fiber, protein, omega-3
fatty acids and antioxidants. 2006
Journal Citations:
“All
Candy Expo Delights All the Senses.” (July 2006) Food Processing (67) 7:12. 2,767 new confectionery products emerged in
the year 2005. The Candy Expo "led candy categories in new product growth with 1,328
new products, an increase of 11.1%." Hot items at the Expo included dark chocolate,
omega-3 fatty acids bars, and 100-calorie versions of candy bars. Ashman, Hollis
and Beckley, Jacqueline. “Educating Consumers About Peanut Butter.” (July 2006) Food
Processing (67) 7: 25-26. The article analyzes Smart Balance Peanut
Butter, a healthier option of peanut butter than the leading brands. Smart Balance offers
omega-3 fatty acids, lower sodium, and sugar. Bibus,
Douglas. “Omega-3 Health: Significance of Cereal Food Products.”
(September/October 2006) Cereal Foods World. (51) 5:260-263. The
evolution of the western diet has led to deficiencies in omega-3 fatty acids, and rather
emphasized omega-6 found in corn. The American Heart Association (2002) recommends 2 meals
per week that emphasis marine based omega-3 intake, as well as adding plant based omega-3
to their normal diet. Manufactures have been experimenting with fortifying foods with
omega-3, though stability has been an issue. “Doing a
180.” (November 2006) Prepared Foods
(175) 11: 8. Anheuser-Busch
is releasing acai berries in its new drink, 180 Blue. It is supposed to be the first
energy drink using the berry, which is a "small, purple fruit from the palmberry tree
and is rich in B vitamins, minerals (particularly iron), fiber, proteins, omega-3 fatty acids and anthocyanin, an
antioxidant." Lucas, Ian.
“Omega-3 EPA/DHA and the Major Dietary Deficiency in the Western Diet.”
(September/October 2006) Cereal Foods World. (51) 5:264-267. As the western diet lacks the vital omega-3 fatty acids that are necessary for good health, manufacturers are attempting to add EPA/DHA derived from fish oil to a variety of foods. Omega-3 provides a broad range of health benefits, spanning from cardiovascular health, to brain and cognitive development. They are believed to positively affect individuals suffering from neurodevelopment, psychiatric, and cognitive disorders.
Mannie,
Elizabeth. “The Truth About Omega-3.” (June 2006) Prepared Foods (175) 6: 1-7
(Insert). Omega-3 Fatty acids are packed full of healthy uses and benefits. The article covers all of the Health benefits of Omega-3, such as cardiovascular disease, rheumatoid arthritis, fetal and infant benefits, developmental coorination disorder and asthma. Looks at how to increase the use of Omega-3 into foods by using fish oil as opposed to vegetable oil and how Ocean Nutrition is trying to increase consumer awareness about Omega-3.
Moriarty,
Sean. “Omega-3s from Whole-Food Flaxseed.” (September/October 2006) Cereal
Foods World. (51) 5: 257-259. The average U.S. diet has shown a serious deficiency in Omega-3s, a problem that could be alleviated by the addition of flaxseed. The conversion level of ALA into EPA and DHA is influenced by a subject's health and dietary habits. Omega 3 deficiencies pose serious health risks. Besides being a great source of Omega 3s, flaxseed is rich in antioxidants, dietary fiber, protein, and lignans.
Nunes, Keith. "Omega-3
Message Resonating With Consumers." (February 20, 2007) Food Business News
(2) 25:28, 30-31. (Available online with paid subscription at: http://www.foodbusiness.net) A growing trend for food manufacturers is to fortify their products with omega-3 fatty acids. According to data obtained from Mintel Global New Products Database, since 2004, over 530 products have been introduced that are fortified with omega-3 including Tropicana orange juice, Soy Smart Chai Soymilk, Soy on the Go brand milks, pizza, bread and yogurt. Comments on Omega-3 are given by Dr. Mark Andon, director of nutrition for Tropicana; Elizabeth Somer, registered dietician, editor of Nutrition Alert, Wedny Reinhardt Kapsak, director of health and nutrition for the I.F.I.C; Barbara Katz, president of Health Focus International; and Lori Covert, vice president of marketing and nutrition for Ocean Nutrition Canada Ltd.
Ohr, Linda.
“Functional Fats.” (March 2006) Food Technology. (60) 3:81-82, 84. While numerous fats can be bad for a person's health, there are the occasional ones that can be beneficial. Functional Fats, like fish oil and omega-3 fatty acids are increasing in products and their health benefits are becoming more well-known as consumers learn the fats and oils that are good for them.
Ohr, Linda.
“The (Heat) Beat Goes On. (June 2006) Food
Technology. (60) 6:87-88, 91-92, 95. Heart-healthy functional foods tout that they reduce the risk of cardiovascular disease." The article analyzes the research and innovation of the following ingredients that help promote healthy hearts: Omega-3 Fatty Acids, Sterols, Dietary Fiber and Grains, Soy, Antioxidants, Nuts, and Diary Peptides
“Thinking
Low.” (August 2006) Prepared
Foods (175)8: 9. "Whole
Grain & Flax Bread is claimed to be the first bread made with ingredients that may
lower cholesterol. It includes a 'naturally sourced cholesterol reducer' known as
CoroWise, as well as whole grains. It also promises to be a good source of fiber,
flaxseed, omega-3 and -6, vitamin D, folic acid and calcium." 2005 Journal Citations:
Katz, Francis R. “Omega-3:Chicken, and Eggs, Too, Or Only
Fish?” (June 2005) Chef (15) 6:15. There is a current research move to refine the process of chicken high in omega-3 fatty acids. This is done by altering the chickens' feed to be high in omega-3 fatty acids. Description and sources of omega-3 fatty acids is included with an explanation of the how and why this movement to enrich poultry meat came about.
Lembert, Phil.“The Omega-3 File.” (October 1, 2004), Progressive
Grocer (83) 14:20. Explains the FDA criteria for allowing a health claim for omega-3 fatty acids as well as the health and revenue benefits of omega-3 fatty acids in foods. Ohr, Linda Milo. “Brian Foods.”
(July 2005) Food Technology (59) 7: 69-70, 72-73. Considering the importance of health and the desire to live a fuller life throughout the aging process, the brain food market is wide open to those that can find ways to incorporate nutraceuticals into their products. Blueberry antioxidants are of interest to those concerned with memory related problems, zinc and L-carnitine can both assist in mental performance, omega-3 fatty acids have some positive affects on Alzheimer's in studies and can improve concentration. Botanicals, phospholipids and citicoline are all other types of nutraceuticals that have beneficial properties as well. “Nutraceuticals: Riding the
Nutraceuticals Wave.” (August 2005) Food Technology (59) 8: 95-96. Description of some marine-based nutraceuticals that are currently growing in consumer awareness and their many benefits on human health. Omega-3 fatty acids; cod liver and salmon live oils like eicosapentaenoic acid (EPA), DHA, vitamins A and D; sardine and tuna oils; krill oil for its diverse health and emotional benefits; minerals; astaxanthin, a carotenoid; spirulina, an alga; chlorella; and chitosan from shellfish. “Omega-3 Fatty Acids: The Next Big
Ingredient? (March 2005) Baking Management
(9) 3: 32-34, 36. Omega-3 fatty acids could be the ingredient to boost bread sales and other bakery products in the coming years. Wegmans Food Markets Inc. produced a bread for their stores using "powdered, microencapsulated form of fish oils high in omega-3; this kept the oils fresh and eliminated fishy tastes." The FDA has approved the use of a health claim when a product contains omega-3 fatty acids from fish oils or flaxseeds and other sources. Bakers can use flaxseed in many baked products and has been proven to reduce the amount of shortening and other oils in the formulas and increases water absorption in the dough. “Nutrididan, a Vegetable-Based Source
of Omega-3.” (December 2005/January 2006) Bake & Take :26-27. The reduction of trans fats in baked products and the increased awareness of the benefits of omega-3 fatty acids has led International Food Science Centre A/S to develop the oil blend high Nutridan which is high in omega-3 that can be used to replace traditional fats in baking or blended with them to reduce fat content. 2002 Journal Citations: Turcsik, Richard. “Getting
a Healthy Start.” (May 1, 2002) Progressive Grocer (81) 7:70,72,74. More people
are looking at cereals in a more nutrient-orientated mindset and are seeing them as
a healthy start to the day, even a good
snack. The breakfast cereals of interest are
those that are offering nutritious and health
benefits that others aren't, or at least are
not marketing yet. Flaxseed with omega-3
fatty acid, whole grains, soy isoflavones, bran and fiber are all ingredients that are
attracting consumers. Has a table with
the top 20 cereals in sales for the past year. Last updated January 5, 2011 |