ABSTRACT
Fortication of beverages with omega-3 (ω-3) fatty acids, dietary ber, minerals, and vitamins has been growing tremendously. For years, consumers have considered beverages only as thirst-quenching and good-tasting products, while now they specically look for their health benets. A survey in 2006 by the Institute of Food Technologists on the greatest promise as a delivery vehicle for nutraceuticals showed that nearly 45% of the 327 respondents chose beverages and juices as the most promising delivery vehicles for health-promoting ingredients [1]. It has been reported that 38% of consumers specically look for ω-3 fatty acids in the purchase of food and beverages [2]. Thus, today, ω-3 fatty acids have been incorporated into commonly consumed food and beverage products. Making a new functional food and beverage product without a signicant decrease in the avor and sensory acceptability has become a challenge for researchers. However, recently, ω-3 fatty acids have been incorporated into dairy products, beverages, infant nutrition products, breads and other baked goods, processed meats, cooking oils, and various prepared foods using advanced technologies [3]. According to the Mintel Global New Products database, between 2012 and 2013, more than 70 beverages were produced globally by fortication with ω-3 fatty acids.
