date:Sep 08, 2012
iscussions with North American distributors.
Like krill oil, the herring roe ingredient delivers DHA and EPA bound to a phospholipids backbone. It shares with krill the claim to better digestibility, and also to an emulsifying capability in liquids. But unlike krill oil, the new ingredient has no shellfish allergy concerns, and potentially can be certified as halal and kosher.
Both Berger and Hallarker stressed that the phospholipid form makes Artic Nutritions new ingredient more oxidatively