The company says that the new DHA concentrates meet consumer demand for 100%-sustainable DHA formulations.
Organic Technologies (Coshocton, OH) has added two new DHA omega-3 concentrate ingredients to its existing MSC-certified AlaskOmega line of natural fish oils, omega-3 concentrates, and omega-7 concentrates. The first is a high-DHA concentrate; the second is a medium-strength DHA tuna oil alternative. The company says that the new DHA concentrates meet consumer demand for 100%-sustainable DHA formulations.
The high-DHA concentrate, it says, contains a minimum of 460 mg/g DHA and 100 mg/g EPA in triglyceride form. The tuna oil alternative, which is made from wild Alaska Pollock and provides the same EPA and DHA content typically found in tuna oil, or a minimum of 50 mg/g EPA and 250 mg/g DHA in triglyceride form. The company notes that both DHA oils are MSC-certified, meaning that the Marine Stewardship Council has declared the company’s fisheries environmentally sustainable.
In addition, the company says, the new DHA oils are ideal for formulators who are looking for a “fully sustainable DHA oil source that is extremely low in oxidation…and offers excellent sensory characteristics” made possible the company’s extremely tight Total Oxidation (TOTOX) specification limits (a maximum TOTOX limit of 5). To ensure that its oils possess the optimal taste and smell, the company says, it uses a certified in-house organoleptic panel to analyze the sensory qualities of its oils.
“We see the demand for MSC-certified, 100%-sustainable DHA concentrates increasing as companies continue to move away from non-sustainable, tuna oil–based products due to a potential concern about overfishing and bycatch, and the overall sustainability profile for tuna-based oils,” said Dan Wiley, vice president, nutrition and health, Organic Technologies, in a press release. “AlaskOmega DHA oils are well suited for supplements targeting prenatal and childhood development, brain/cognitive health, eye and immunity health, offering an excellent sustainability and oil sensory profile.”
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