Some bakers are experimenting with krill oil, a relatively new entry to the omega-3 market, as a source of EPA and DHA. Jonathan Miller, president of Element Bars, a custom energy bar company based in Chicago, has used flaxseed oil as an omega-3 source since the company's 2008 inception. He is now formulating with krill oil and believes it has a future as an omega-3-rich ingredient.

“A couple grams of krill oil has the same amount of omega-3s as a couple tablespoons of flaxseed oil. And Krill has the best ratio of EPA and DHA,” he says.

Like algae, krill is low on the food chain, so there's less potential for mercury or other toxins that can build up in fish and other high-up predators. Of course, other omega-3 manufacturers distill their oils to remove impurities and toxins, but for Miller and his customers, starting with a purer source gives peace of mind. Also, krill is one of the most abundant marine organisms, so it's a sustainable source of omega-3s.

A downside to krill oil is its price, but the high concentration of omega-3s means bakers don't have to use as much of it. And that's lucky, due to the fishy flavor and pink color the oil imparts to baked products. Because of its potency, bakers must ensure it is well mixed with fats or other liquid ingredients prior to mixing with dry ingredients. Because krill oil hasn't solved some of the flavor problems that fish and algae oils have, Miller recommends it for use in robustly flavored, richly colored products, so other ingredients stand up to the flavor, aroma and hue.

Plant-based omega-3s

Thanks to its grain-like characteristics, nutty flavor and plant background, flaxseed is the go-to ingredient source for omega-3s in baked products. Flavor has never been an issue. Because milled flaxseed is 48 percent oil, 23 percent being omega-3 oil, the ingredient does have to be handled properly for stability. But because most baking processes are high hydration, low pressure and relatively low heat, stability isn't much of a problem.

“Also, flaxseed has functional abilities. It acts like a hydrocolloid, so it can actually extend shelf life,” Stieve said. “We have a line that has the ability to replace gums. Instead of using xanthan gum in cupcakes, bakers can use a specially milled flaxseed that would allow for an omega-3 claim, but also produce a cleaner label.”

With plant-based ingredient sources of omega-3s, ALA is the unit addressed. According to the Institute of Medicine, men should consume 1.6 g per day of ALA and women 1.1 g.

“Omega 3 is an essential fatty acid in that your body cannot produce it, it must be consumed through diet. Because of that, omega-3 ALA has two nutrient content claims that have been approved,” Stieve said. “Within that, they have to meet certain milligrams per serving — 130 mg per serving is a good source, 260 mg is an excellent source. That's 0.65 g of milled flax per serving for a good rating, and 1.3 g for an excellent rating.”

Market research group Datamonitor studies and manufacturer surveys all indicate consumers recognize the impact of omega-3s on heart health, and they are willing to pay a premium for them. It's now up to bakers to revisit omega-3 ingredients to take advantage of the demand.