Swiss firm Frutarom has launched an omega-3 preparation for dairy products, which can be used in yoghurt drinks.
Its Food Systems technology permits the incorporation of the health-promoting fatty acids into recipes without imparting any unpleasant aftertaste.
Omega-3 has long been added to a wide variety of foods - yet their processing remains a great challenge for manufacturers. This is because commercially available isolated omega-3 fatty acids are extremely sensitive to oxidative processes, which can trigger changes of flavour and aroma in the end product.
Frutarom's Food Systems use of the latest production technology prevents oxidation, which enables dairy companies to produce functional omega-3 drinks that are taste comparable with conventional products.
The company's functional product concepts with omega-3 fatty acids include Yellow Submarine lemon-flavoured yoghurt and Smooth & Tender yoghurt drink with a trendy latte macchiato flavour.
The Food Systems line uses omega-3 fatty acids from fish, but Frutarom can also supply omega-3 fatty acids produced from sage seeds, which are suitable for vegetarian consumption.