Increasing Omega‐3 Fatty Acid Consumption through Food Fortification

Abstract

There is increasing interest in the nutritional significance of fish oils, which are rich in omega‐3 fatty acids. Summarizes the background and describes a new product, “Dry n‐3(R)”, which is being used to fortify a number of different foods.

Citation

Roberton, D. (1993), "Increasing Omega‐3 Fatty Acid Consumption through Food Fortification", British Food Journal, Vol. 95 No. 5, pp. 30-32. https://doi.org/10.1108/00070709310039957