FiE show preview: oils and fats
The big guns in essential fatty acids will be out in force at FiE. First in the queue to raise the healthy lipid stakes is Kievit, which will be promoting its broad range of encapsulated oils and fats, along with Cognis, which will be showcasing its Omevital high purity omega-3 fish oils, and Lipid Nutrition, which will be highlighting its Marinol fish oil concentrates, which have a clean taste and smell and high stability.
Ocean Nutrition Canada will be promoting its MEG-3 brand of long chain omega-3 fatty acids, which have been incorporated into a wide range of dietary supplements and foods from bread and pizza crusts, to milk, yoghurts, shelf-stable juices, nutrition bars and soft chews.
Cargill, meanwhile, claims to offer an "innovative alternative" to existing omega-3 products in the area of flavour. "Preliminary development studies show that incorporation of up to 150mg of Cargill's omega-3 per serving can be added to products with no discernible change in flavour or shelf life," says the firm.
Lonza and Martek Biosciences will both be promoting vegetarian omega-3 docosahexaenoic acid (DHA), derived from microalgae. While this is more expensive than fish-based products, it is more sustainable, given the dire warnings from some researchers about the impact of overfishing on world stocks, says Martek.
The body of evidence supporting the health benefits of DHA, meanwhile, is growing by the day, says Martek, with studies revealing that it can reduce the risk of developing neurological disorders such as Alzheimer's, as well as help maintain eye and heart health. Available as a microencapsulated powder or oil, its taste-free life'sDHA ingredient is kosher, halal, organic and suitable for fortifying cereals, dressings, margarine, babyfoods, dietary supplements and spreads.
Refined for success
Cholesterol and trans fat-free, refined American peanut oil is one of the healthiest cooking oils available, according to the American Peanut Council. Offering a light, nutty flavour, the oil has excellent stability and a high smoke point of around 232°C, proving extremely durable at high temperatures and less prone to oxidation than other vegetable oils in frying applications. "Studies have shown that even individuals who are allergic to peanuts suffer no adverse reaction as the extensive processing removes the protein that causes the allergic response," says the council.
Finally, ADM will be using FiE as a platform to highlight its high oleic frying oils. Offering an extended frying life and lower levels of saturated fat, they can be used in blends as frying oils, spray oils and in some baking applications.
