Food Pacific Manufacturing Journal

Studies show the importance of omega-3 oils to good health, from slowing cognitive decline to improving cardiovascular health, and supporting infant development. Although Asia’s consumption of these oils is low compared other regions, this market is growing.

Manufacturers that work with such oils have to overcome certain difficulties associated with handling polyunsaturated fatty acids, according to Frank Möllering, head of the R&D Department at Nutriswiss AG, Switzerland. He further talks about this and the work of Nutriswiss in a report we share in this June issue.

Aside from production, another hurdle with omega oils is finding sustainable sources. The proverbial many fish in the ocean no longer holds true since marine life declined by almost 50% between 1970 and 2012 (WWF). To address the issue, DSM recently introduced their campaign, Sea the Difference to raise awareness about overfishing. In terms of innovation, they have also tapped algae as source of omega-3 for their products.

Meanwhile, the fermentation process has been getting a lot of attention in the industry as consumers re-discover the health benefits of fermented food and drinks. Natto, the Japanese dish of fermented soybeans, is one of these. To know more about natto and modern fermentation technology, read the interview with Dr. Hu Weimin, founder of Weifang Qianyue Pharmaceutical Technology Co., Ltd, on page 12.

For this issue, Heat and Control also shares a report on the commercial processing of tortillas, taco shells and other corn products, putting emphasis on how their Masa Maker™- the world’s first corn masa making system – can speed up the dough making process.

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