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nutraingredients examines the omega-3 marketplace in the final instalment of a series that has scanned the scientific, regulatory and supply issues surrounding an ingredient that would appear to have everything. estimations vary as widely as the analysis, depending on which researcher or pundit you speak to, but omega-3 is unlikely to fade far from the public or business imagination because it has a sound grounding that is not possessed by all functional offerings: solid and voluminous scientific backing for health benefits ranging from heart and brain health to maternal and infant health, skin, joint and immune health and more a high level of public awareness and acceptance formulation diversity that means most foods and beverages are available for fortification with these facts banked, omega-3 has boomed and suppliers report buoyant sales to supplement manufacturers, food and beverage makers.

london—frost & sullivan presented its 2008 global food and beverage prebiotics innovation award to marigot ltd. and gtc nutrition for their partnership product concept calcilife™. the prebiotic mineral-based blend combines aquamin® calcified minerals from cork, ireland-based marigot, and nutraflora® prebiotic short-chain fructooligosaccharides (fos) from golden, colo.-based gtc nutrition. deborah cross, an industry analyst with frost & sullivan, said, “the companies have answered the needs of a growing consumer demographic by innovatively targeting nutrition and health within the developing global functional food ingredients market with their science-based combination product.

scepticism toward functional foods is widespread, especially among men and younger people, but the level of wariness varies greatly between countries, according to a report produced on behalf of the food standards agency (fsa) in the uk. the 89-page report, which collated and analysed studies investigating consumer attitudes to emerging technologies in foods, found some functional foods categories were winning over consumers more readily than others, with fibre and yoghrut products highlighted as examples.

adding resistant starch to milk puddings produces formulations that are acceptable to consumers, particularly those interested in healthy options, says a new study. researchers from the uruguay and spain report that addition of national starch’s hi-maize 260 ingredient at a level of 1.4 per cent was the maximum level that was acceptable to consumers before reducing the sensory qualities of the pudding.

ahd international has expanded its line of chia ingredients to include different forms that will make it easier for manufacturers to incorporate the heart-healthy product into different food and supplement applications. the atlanta-based firm, which started supplying chia seeds in september, said it has now also added chia meal, chia oil and chia powder to its portfolio.

natural ingredient manufacturer kemin foods last week voiced its support for the us food and drug administration's new initiative to strengthen labelling, manufacturing and product quality requirements for the dietary supplement market. "ensuring that all products in our industry adhere to basic safety, labelling and product consistency standards will instill even greater confidence and trust among consumers," said rodney l.

as levels of obesity continue to rise on a global scale, nutraingredients looks at the market for weight management dietary supplements, food and beverage products. according to the world health organization (who) estimates, by 2015, there will be more than 1.5 billion overweight consumers, incurring health costs beyond $117 billion per year in the us alone. moreover, a recent study published in the annals of internal medicine reported 90 per cent of men and 70 per cent of women will eventually become overweight.

bread and baked goods are increasingly stepping into the functional food arena, with the past month alone seeing a number of new developments designed to bring added health to the category. omega-3 bread george weston bakeries in the us this week launched an omega-3 bread, which is formulated to improve heart health. grains & more double omega bread, marketed under the arnold and brownberry brand names, contains 25mg of omega-3 epa/dha per slice.

independent sensory testing on the mineral ingredient aquamin has found that it can boost the calcium content of dairy products by up to 40 percent with no negative impact on taste or texture, says gtc nutrition. aquamin is a seaweed-derived multi-mineral source, said to be rich in calcium, magnesium and over 70 other trace minerals. it is produced by the irish firm marigot, and is distributed in the us by gtc nutrition.