Speirs Nutritionals proprietary technology allows the introduction of omega 3 fatty acids into a large number of food and beverage applications where they are stable and bioactive but without the associated 'fishy" notes and flavours. The technology allows relatively high levels to be added to foods and beverages. These applications include milks, yoghurts, flavoured smoothies, ice cream, fruit juices and fruit pulps, bread and baked goods including frozen doughs, bars, muesli and breakfast cereals, hummus and soups.
Through our food applications expertise we can advise how our technology can be best adapted to your commercial production process. Please contact us here for advice and further information.