The chief source of so-called “good fats” – or Omega 3 polyunsaturated fatty acids – is fish oils, but their origin is in tiny organisms the fish eat.
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However, scientists in Tasmania, Australia, have developed the technology to produce such fatty acids from these source organisms rather than from fish. The possible applications are enormous, they claim, especially for functional foods where regular foods are enhanced with health improving properties.
One product already on sale in Tasmania, Hi-Q, is bread enhanced with fish oil, produced so children will eat more Omega 3s. The fatty acids offer many health benefits for the brain, eyes and heart, say nutritionists. *Dr Manny Noakes, research dietician at the clinical research unit of the Australian government science agency CSIRO.
By Matthew Brace, just-food.com correspondent in Sydney
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