MARINE ALGAE – THE
SECRET INGREDIENT
TO HELP SCOTS
IMPROVE THEIR DIET
An Edinburgh based salad-dressing producer is working with QMU to develop
pioneering products incorporating health-promoting natural elements aimed at
addressing one of Scotland’s high risk medical conditions – cardiovascular disease.
G
USTO ARTISAN FOODS and QMU’s nutrition experts
have created unique highly nutritious salad dressings
and oils that are infused with a natural, non-fishy
vegetarian alternative to omega-3 fatty acids. The added
ingredient is recognised for its positive role in reducing
heart disease risks.
QMU has worked in partnership with Gusto as part of the Business
Innovation Exchange (BIE)* programme that provides SMEs
with access to innovation support across a variety of sectors. It
encourages businesses to work closely with academia, and as
a result Gusto will incorporate marine algae oil in to some of its
existing range of products.
The key is marine algae oil, also known as marine plant oil, which
delivers some of the nutritional benefits associated with oily fish
without actually having to eat it. Essentially it is an alternative source
of docosahexaenic acid (DHA), which is the element in omega-3
fatty acids that helps reduce the risk of cardiovascular disease.
Academic experts believe that the addition of marine algae oil to
the Gusto salad dressing will offer significant benefits to individuals
who are vegetarian or who for any reason choose to avoid oily fish.
The risk of cardiovascular disease in Scotland is amongst the
highest in Europe. In years gone by, oily fish was a staple of the
Scottish diet, but research has shown that intakes of oily fish
in Scotland are now much lower, and overly-reliant on salmon.
Current dietary recommendations to reduce cardiovascular disease
highlights the importance of consuming two portions of fish per
week, one of which should be oily, in order to take in a source of
omega-3 fatty acids, specifically DHA.
Dr McKenzie confirmed: “We’re thrilled to be working actively with
Gusto to develop such innovative products that will provide great
health benefits to its customers. We believe that this research
work with Gusto presents enormous implications for the future
development of other functional food products. It opens up other
possibilities to positively influence the health of the Scottish
population and beyond, and Gusto should be commended for
taking this first important step.”
The QMU team worked with Gusto on incorporating the marine
algae oil into three of their products that are now being prepared
for commercial production. They also tested initial consumer
responses to the taste of the new products and the novel idea of
adding marine algae oil to foods. The favourable outcomes will help
to inform product promotion and marketing of the enriched salad
dressings and oils.
Professor Alan Gilloran, QMU’s Deputy Principal, said: “This projec