Nutritional improvements: fat and Omega 3

Our solutions are developed to take advantage of the nutritional potential of protein-rich oilseeds.

Fat and omega 3

Flaxseed has the richest amount of ALA in oilseed (alpha linolenic acid, a fatty acid). Its incorporation into our ingredients makes it possible to obtain a balanced fatty acid profile: for 10 to 25% of fats, the unsaturated fatty acids, of which more than half are Omega 3, are in the majority over saturated fatty acids. The Omega 3/Omega 6 ratio is also optimised. Omega 3 have many proven benefits for health and the European population today is deficient in Omega 3.

To supplement consumers with Omega 3 several solutions may be considered. Enrichment may be direct via the addition of Omega 3-rich ingredients (of plant origin like flax or animal origin like fish oil) in food formulations or indirect via animal feed.

ACHIEVABLE
CLAIMS

source of Omega 3

High Omega 3

Bleu-Blanc-Coeur

Maintains normal blood cholesterol

Alpha-linolenic acid (ALA) contributes to the balance of normal blood cholesterol

FOR WHICH TYPES
OF PRODUCT?

We have a wide range of nutritional flours which are easily incorporated into all types of food product and which adapt to many applications.

OUR PRODUCT RANGE

Do you want to formulate a product with a balanced fatty acid profile, with limited saturated fatty acids, rich in “good” fats, and highlight the benefits of Omega 3? Discover our range of nutritional flours.

CROQ’OMEGA

Nutri-fonctionnal flour – 50% wheat/50% flax.

RIZ'OMEGA

Nutri-fonctionnal flour – 50% rice/50% flax.

VALOLIN

Nutri-fonctionnal flour – 50% buckwheat/50% flax.

SON D’AVOIN’OMEGA

Nutri-fonctionnal flour – 50% oat bran/50% flax.

ORG’OMEGA

Nutri-fonctionnal flour – 50% malted barley/50% flax.

MALT’OMEGA

Nutri-fonctionnal flour – 50% malted wheat/50% flax.