Massey ‘Boffins’ in brain food first

Date: 1/12/2006

Massey ‘Boffins’ in brain food first New Zealand food researchers have cracked a technique to bolster food with potentially life-saving Omega-3 fatty acids, in a breakthrough worth hundreds of millions of dollars in worldwide exports. This joint venture, between Massey University’s food science Riddet Centre, the Manawatu BioCommerce Centre and Speirs Food has mastered a way to add the fatty extract found in fish oils – and credited with preventing a range of illnesses including heart problems and Alzheimer’s – to a range of food products without the fishy taste.  People are recommended to take 450-500 milligrams of Omega 3 daily.

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