![]() ![]() The company launched the product at the 2006 International Pizza Expo in Las Vegas. La Rocco recently added Meg-3 EPA/DHA to their entire line of par-baked dough for the pizza industry. LaRocco Pizza Co, said Ocean Nutrition’s Meg-3 powder was the missing link in their already healthy, organic, whole grain par-baked pizza dough.Ī.C. Karen Leffler, national sales director for A.C. Is it a stretch to say that pizza fortified with essential Omega-3 fatty acids will have Canadians reaching for a slice? One woman doesn’t think so. When asked what is the one food they consider a “must have,” pizza rated the highest with one in five mentions. In the same study, teens also said there are some foods they can’t live without. Canadians especially are raising a generation of young, health conscious label readers.Īccording to BuzzBack Market Research, about 80 per cent of teens read nutrition labels at least sometimes, and they’re looking for things like functional foods and dietary fibre. Like Hippocrates centuries ago, O’Connell is right when she says more people are looking to food instead of their medicine cabinets for the vital nutrients their bodies need. Their patented Powder-loc technology enables fish oils to be transformed into a powder, called Meg-3, which is similar to flour in texture and according to Lori O’Connell, marketing communications manager, can be easily incorporated into food products. Ocean Nutrition claims to have found a solution to the problem of trying to put fish oils into foods without compromising taste or perceived quality. The question of whether Omega oils have a place in the pizza industry has been kicked around the Canadian market ever since Nova Scotia’s Ocean Nutrition Canada developed a product designed to remedy the challenges commonly associated with incorporating Omega into food products. ![]() ![]() Fish oils can oxidize quickly, become rancid and affect the taste and shelf life of baked products, said Michaelides. Other issues, however, include sensitivity to heat and other processing conditions, and moisture retention. Some of the application challenges are obvious, including an unpleasant fishy odour and flavour. ![]()
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