New Cargill ingredient combines fish oil, canola oil
June 18, 2014
by Jeff Gelski
MINNEAPOLIS — Cargill has launched IngreVita, a blend of high-oleic canola oil, fish oil and proprietary antioxidants, for use in food products.
“IngreVita is perfect for manufacturers looking to include long-chain omega-3s in their food and beverage formulations,” said Kristine Sanschagrin, marketing manager of specialty seeds and oil for Cargill.
The ingredient delivers two kinds of omega-3 fatty acids found in fish oil: eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Handling of the ingredient is similar to the handling of canola oil, according to Minneapolis-based Cargill.
“Numerous research studies have demonstrated the important role of EPA/DHA omega-3s for heart health and brain development,” said Janet Bones, assistant vice-president of research and development and quality assurance for Cargill. “IngreVita can help make EPA and DHA more readily available to consumers.”