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Womens Supplements

Focus Report: Future Possibilities for Omega-3 Products

<p>Thanks to advances in research, technology, education and innovation, omega-3s have made great headway in recent yearsopening the door for product development in supplements, pharmaceuticals, foods and beverages.</p>

Just decades ago, early advocates of long chain polyunsaturated fatty acids (LC-PUFAs) had their work cut out for them. Public understanding about essential functional lipids was at a minimumand the differing regulatory situations globally only added to the problem. For instance, in the United States, fish oils were permitted as dietary supplements, but not yet in foods; in Canada, they were only permitted as drugs.

Despite all the progress the omega-3 industry has made, a variety of underlying hurdles still cause difficulties for marketers and manufacturers. They include:

  • Government recommendations, particularly the U.S. reference daily intake (RDI)
  • Few options available for health claims
  • High triglyceride levels not recognized as a major factor for cardiovascular disease (CVD)
  • A lack of health professional support, especially among physicians
  • Consumer confusion regarding types of LC-PUFAs
  • Questions around which LC-PUFA source is "best"
  • Concerns that LC-PUFAs have "too many" health benefits
  • Quality/quantity of raw materials (i.e., safety, supply)
  • Taste and stability issues, particularly for food and beverage producers

In this free Report, "Future Possibilities for Omega-3 Products," from SupplySide Omega-3 Insights, Ian Newton, founder of Ceres Consulting, Torontoa provider of strategic advice and market researchexplores the history of omega-3s in the marketplace. He includes a glance at today's product-development efforts, with creative offerings in supplements, pharmaceuticals, foods and beverages. Of note, new sources, refining techniques and delivery forms have now led to virtually tasteless, odorless omega-3s that resist oxidation and permit food manufacturers to look at including reasonable LC-PUFA levels in virtually all foods.

In terms of the industry's future, the best-case scenario would be the development of a U.S. RDI, the granting of an unqualified health claim, and increased support from dietitians and physicians. Regardless, continuing growth in new scientific areas and developing markets has positioned the industry for success.

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