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Omega-3 taste the difference?

Speirs Nutritionals Ltd is a joint venture between New Zealand based Speirs Group Ltd,  Massey University  the Bio Commerce Centre and  the  Riddet Institute.  Speirs Nutritionals commercialises all Omega-3 technologies developed by Massey University and The Riddet Institute.

The Riddet Institute is government funded and specialises in foods and human nutrition.  Hi Load 100 Omega three emulsion  is a patent protected technology developed to allow the introduction of omega three fatty acids into a wide range of foods and beverages at high levels without compromising their taste, smell or shelf life.

Frequently asked Questions

Q1) What are you offering?
A1) Our first product is an emulsion consisting of fish oil microencapsulated in a complex of milk proteins. We seek partners that want to use this product and/or the associated technology. So commercially we  could sell the emulsion, the technology under licence or undertake third party manufacture to specific customer requirements and applications. In addition we offer expertise in knowing where best our product can be added in your production process.
 
Q2) With what applications have you had success?
A2) Ice cream/yoghurt/pasteurised milk/smoothies/baked goods including bread and snack/health bars/breakfast cereals including muesli/ soups/hummus dips

Q3) What levels of bioactives (EPA +DHA) have you achieved  in these applications?
A3) Levels depend on the nature of the food or beverage and the serving size;  we have reached levels from 30mg to over 1000mgs  per serve depending on the product. We would be delighted to discuss this further with you.

Q4) Are the bioactives (EPA +DHA) biologically active and available when incorporated into the emulsion and the food system?
A4) Yes they are as proven by a human clinical study we undertook in Australia with the University of Newcastle. This used our emulsion incorporated into a hummus dip. Consumption of 1.2 to 1.3g /day of LC PUFA showed statistically significant reduction in triglyceride levels, a well known attribute of omega three fatty acids.  Copies of this European Journal of Clinical Nutrition publication are available on request.

Q5) What is the source of the oil that you use?
A5) We use fish oil from a variety of manufacturers? We would be happy to discuss this in detail with you.

Q6) Do the ingredients  contained in the emulsion  have GRAS (Generally Regarded as Safe) status?
A6) All the ingredients in the emulsion would be regarded as GRAS? 

Q7) What production capacity do you have?
A7) Our plant capacity is proprietary but we  have  more than adequate capacity to meet anticipated demand (thousands of tons).

Q8) With what standards will the commercial plant meet in terms of food safety and hygiene?
A8) In accordance with the Food Standards Australia/New Zealand code and the New Zealand Food Safety Authority Animal products Regulations 


Please contact david.norrie@speirs.co.nz for further information on
applications and availability. This process is protected by patent WO
2006/115420.

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