Omega-3 essential fatty acids (EFAs) are just that—essential. These fatty acids cannot be constructed within our bodies, and therefore must be obtained from the diet, making outside sources such as fish, flax seeds, and fortified foods and beverages the only way for us to get the benefits of these fats. But these polyunsaturated fats, including alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) can be difficult to work with. “Oils containing omega-3 fatty acids are fragile and susceptible to damage from oxygen and light,” said David S. Chance, M.S., sales and marketing manager, Sanmark LLC. “Both oxygen and light can initiate a damaging free-radical cascade, which can produce changes in color, flavor, odor and also raise the level of degradation products in the oil such as trans fats and free fatty acids.”
And, as the omega-3s market grows, consumer awareness heightens and new applications surface, the demand for omega-3s as a dietary supplement and fortified in foods is only growing. Mary Ann Siciliano, national sales manager of Arista Industries, agreed, “I believe many consumers are aware of the heart-healthy benefits of omega-3's and that is why they would look to purchase supplements or functional foods containing these ingredients.”
Baldur Hjaltason, sales director, EPAX AS, noted, “A recent survey in Canada among the Baby Boomers showed 64 percent looked for food options that were rich in omega-3s compared to five years ago. And, 86 percent of them acknowledged fish—like salmon, rainbow trout and mackerel—contain omega-3 fat.”
That knowledge is driving interest in ensuring adequate intake. “Awareness about the necessity to integrate omega-3s into the daily diet increases daily,” said Dean Mosca, president, Proprietary Nutritionals Inc. “This, along with a blowing up offer of omega-3 products (food supplements), will definitely create room for application growth.”
Application innovation and growth are almost inevitable as demand and awareness sprout up. “There will always be a market for encapsulated omega-3 supplements, but omega-3-enhanced foods and beverages are emerging from a natural food niche and entering a more mainstream market,” Siciliano said. “Incorporating omega-3 fatty acids in baby formulas and functional foods, which include dairy and bakery products, cereals, sauces and salad dressings, will definitely continue to grow.”
Chance agreed, adding: “In the last few years, there have been many new food products that have incorporated omega-3 oils. Many of these products were not successful, but manufacturers are continuing to experiment to find the right formulation process to incorporate omega-3 oils. This market continues to grow and is projected to grow for the foreseeable future.”