A new study in the Journal of Food Science published by the Institute of Food Technologists (IFT) found that partially replacing canola oil with fish oil in nutrition bars can provide the health benefits of omega-3 fatty acids without affecting the taste.
Producers have been hesitant to incorporate fish oil into foods because it tends to give off a fishy taste or smell, therefore requiring additional processing steps to eliminate these unwanted qualities. In the study, four levels of fish oil were evaluated to determine consumer acceptance of fish-oil fortified nutrition bars.
The results showed that oat and soy-based nutrition bars fortified with the lowest replacement level (20%) of fish oil did not affect consumer acceptance or purchase intent.
Omega-3 fatty acids from fish oil are known to lower triglyceride levels and may help with rheumatoid arthritis.
(EurekAlert, September 2012)
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