Omega-3 paste can turn bread into a hearty meal

A marine-based omega-3 paste, Nutromega, available from ingredient supplier Bakels, will enable bakers to make heart health claims on their bread.

"Imagine the impact that using the 'healthy heart' symbol on bread packaging would make," says Bakels md Paul Morrow. Two percent of Nutromega added to flour means bakers can claim that two to three slices of bread a day (depending on thickness) helps maintain heart health.

Until now, omega-3 penetration has been limited due to cost and its strong fish flavour, which reduces the amount that can be added, he says. "While there are several products on the market, the advantage that Nutromega offers is that it is more cost effective than other solutions and it does not leave behind a fishy taste when used as recommended. As it is designed specifically for bakers, there are no other carriers or additives such as fish gelatine or maltodextrin, which means that it can claim clean label status - currently the only product on the market to do so."

The company initially looked at plant-based omega-3, but rejected it, claiming that it didn't make a relevant contribution. This is because it is made up of short-chain fatty acids and the body struggles to convert these into the long-chain eicosapentaenoic acid and docosahexaenoic acid, which are scientifically proven to be more beneficial.

The ingredient is suitable for all bread types, at a 1% dosage, but only stronger flavoured breads, such as brown and seeded should use a 2% dosage, says Bakels. It is also not recommended for toasting.

Head of product development Gary Gibbs says the product's claim is based on the work of the Joint Health Claims Initiative. "We weren't prepared to wait for the new EU regulations. It'll be well into 2008 before we see an outcome." He recognises the risk that the claim may not comply with the new legislation, but says: "Industry just can't stop and wait."