Cold pressed at low temperatures, Omelin oil is designed not to mask flavours.
It can be used as the main oil in a wide range of applications from bakery and snacks to dips, sauces and dietary supplements.
Ulrick & Short says the purity of this highly functional oil means only a small amount is required in formulations so firms can cost-effectively achieve the nutritional profiles and claims associated with omega-rich foods.
It can also complement other oils and, in some instances, substitute other fats in baking such as butter, which not only gives the finished product improved nutritional claims but enhanced finished textures and mouthfeel.
Ulrick & Short's director, Adrian Short, says: "Historically, omega sources were limited and often carried 'fishy' connotations. The acceptance of the use of flax by retailers and consumers means firms now have more flexibility for new product development."
Contact: Ulrick & Short