Producers have been hesitant to incorporate fish oil into foods because it tends to give off a fishy taste or smell, therefore requiring additional processing steps to eliminate these unwanted qualities. In the study, four levels of fish oil were evaluated to determine consumer acceptance of fish-oil fortified nutrition bars. The results showed that oat and soy-based nutrition bars fortified with the lowest replacement level (20 percent) of fish oil did not affect consumer acceptance or purchase intent.
Omega-3 fatty acids from fish oil are known to lower triglyceride levels and may help with rheumatoid arthritis.
For more than 70 years, IFT has existed to advance the science of food. Our nonprofit scientific society—more than 18,000 members from more than 100 countries—brings together food scientists, technologists and related professions from academia, government, and industry. For more information, please visit ift.org
CHICAGO—In today’s fast-paced society, consumers often reach for nutrition bars when looking for a healthy on-the-go snack. A new study in the September issue of the Journal of Food Science published by the Institute of Food Technologists (IFT) found that partially replacing canola oil with fish oil in nutrition bars can provide the health benefits of omega-3 fatty acids without affecting the taste.