Scientists at Virginia Tech in the US have demonstrated that it may be possible to achieve the suggested daily intake of omega-3 in a single serving of a savoury-flavored yogurt. The work is detailed in the April issue of the Journal of Dairy Science. “The international popularity of yogurt and the health-promoting properties associated with probiotics, minerals, vitamins, and milk proteins suggest yogurt could be an excellent vehicle for the delivery of n-3 fatty acids,” says lead author Susan E. Duncan, PhD, professor and director of the Macromolecular Interfaces with Life Sciences Program, Food Science and Technology, Virginia Tech. “Recent innovations in exotic yogurt flavors provide innovation opportunities. We tested different levels of fish oil in a savory chilli and lime flavored yogurt, and found that a one per cent concentration of fish oil, which provides more than the suggested daily intake, could be acceptable to a large proportion of the general population, and have a potential market among health- and nutrition-conscious consumers.”

The studies demonstrate the potential for consumption of the entire suggested daily intake of n-3 fatty acids in a single serving of savory-flavored yogurt, providing an alternative dietary source of the fatty acids. “Innovation of unsweetened, savoury flavoring in combination with the powerful health functionality of n-3 fatty acids and dairy components is of interest to a large segment of the health- or nutrition-aware population. A potential market exists for this population,” Dr. Duncan notes.