Optimizing Delivery of Health-Promoting Omega-3s

While some delivery forms offer some protection from oxidation, oxygen is just a given in functional products. The goal is really slowing down oxidation, which is impossible to avoid 100-percent. "You create enough barriers to slow down the rate of oxidation," Rao said. "This is why you see more refrigerated than shelf-stable products. Even microencapsulation doesn't solve all the problems."

Hormel, Kerry and others are continuously developing technologies and methods to meet this oxidation and other challenges to get a broader range of omega-3 products to market. Among the developments are improving purification technologies that take out the pro-oxidant compounds from the omega-3 oil to make it as stable as possible from the beginning.

Aqueous delivery systems present problems. Not only do fruit juices and tomato juices have pesky metal ions, but they also fall prey to that chemical adage: oil and water don't mix. Some have overcome these challenges by using chelates (citrus acid, ascorbic acid, etc.) and microencapsulation.

France-Kelly agreed some categories of functional products are certainly more challenging, and one of the priorities for companies is to develop new techniques and technologies to help with formulation and to improve both sensory and shelf life. "Baked goods have been challenging, and long shelf life is certainly a challenge," she said, noting any exposure to light, heat or air during long shelf life is a big issue. However, she noted oils don't have to be emulsified or encapsulated to be in clear beverages. "We are into that category, including pomegranate juice, orange juice and other beverages.

If baked goods and beverages are challenging for fish-oil ingredient use, then flaxseed might be a solution for those formulations. Ekman noted flaxseed has traditionally been used in bakery products such as breads, tortillas, cookies, muffins, etc., but there has been a push to include it in many other types of products. "An area that seems to be experiencing a considerable amount of growth as of late is the beverage sector; both ready-to-mix (RTM) and ready-to-drink (RTD)," she reported. "Flaxseed contains a lot of dietary fiber, making it a challenge to incorporate into clear beverages; however, opaque, smoothie type beverages are an excellent fit. As of late we’ve also seen flaxseed included in everything from crème cake to peanut butter."

The dietary fiber found naturally in flaxseed can also contribute a considerable amount of texture and viscosity to a functional beverage, according to Ekman. "This can impede its ability to be successfully used in some applications such as beverages and dairy, including yogurt and cheese," she noted.

Overall, the market for omega-3 ingredients is expanding on the merits of health research and innovative ingredient/product technologies. "Looking forward, manufacturers will become more savvy at incorporating omega-3s into some of the applications they have struggled with in the past," Ekman predicted. "This will be accomplished in part by making use of higher quality, more stable omega-3 ingredients."

Rao's forecast includes more activity for omega-3s in beverages as one area, but he highlights the snack segment as the biggest growth market. "Snacks will really take off," he said. "This doesn't have to be just chips." He added meals and breakfast items will continue to incorporate omega-3s, as nutrition bars and other shelf-stable items will continue to try to deal with challenges in using certain omega-3 ingredients.

Another trend to watch is products combing omega-3s with other ingredients with known benefits for a specific health benefit such as cardio, mental or ocular health. For example, omega-3s might be paired with coenzyme Q10 (CoQ10) for heart health products. In the same vein, sterols appear to combine well with omega-3 for heart health. Sterols have already found a home in margarines and similar spreads; but, Rao noted the use of an sterol-omega-3 combo would need to go beyond such products to include sauces, cookies and chips—foods people routinely eat. This could help people achieve better omega-3 levels, in a manner similar to fortification.

As consumers continue to realize the importance of omega-3 fatty acids, ingredient developers and manufacturers are working together to develop new and exciting ways to deliver these beneficial ingredients. There are many unique solutions under development to solve the issues involved in supplying these ingredients and keeping them stable and efficacious through to the consumer. Given the increased energy and focus at all stages of the chain, the face of the omega-3 market will surely look very different in five years.