Fortification of Food with Omega-3 Fatty Acids

  • Manohar L. PanseEmail author
  • Shital D. Phalke


Essential fatty acids (EFAs) are key strategic ingredients currently being actively considered for fortification of food by several food and beverage companies to impart known health benefits and value addition, to their food products. Increasing consumer awareness of the health benefits of the essential fatty acids, particularly omega-3s, is generating a wealth of opportunities for their use in functional foods. In recent years, a plethora of omega-3-fortified food products have reached the market, ranging from meat, eggs, and dairy products to cereals, cereal bars, and infant formula. This article reviews various aspects of omega-3 fortification of food products and highlights the compliance of regulatory guidelines applicable to such products.


Fortification Omega-3s Fortified products Fortification Policy Infant formula Fortification regulatory guidelines Functional food ALA AA EPA DHA Omega-3 eggs Omega-3 chicken MNM 

List of Abbreviations


Essential fatty acids


Polyunsaturated fatty acids


Micronutrient malnutrition


Normal recommended values


Alpha-linolenic acid


Linoleic acid


Eicosapentaenoic acid


Docosahexaenoic acid


Code of Federal Regulations


United States of America Food and Drug administration


Generally recognized as safe


Recommended daily intake


Council for Responsible Nutrition


Ethylenediamine tetra acetic acid


Ultra-high temperature


United Kingdom


Fatty acids


Linseed oil


Fish oil


Long-chain polyunsaturated fatty acids


Stearidonic acid


Arachidonic acid


European Commission


Nutrition and Health Claims Regulation


Dietary Supplement Health and Education Act


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Copyright information

© Springer International Publishing Switzerland 2016

Authors and Affiliations

  1. 1.Real World Nutrition Laboratory FoundationDhankawadi, PuneIndia

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