Food Fortification
As defined by the World Health Organization (WHO) and the Food and Agricultural Organization of the United Nations (FAO), fortification refers to "the practice of deliberately increasing the content of an essential micronutrient, i.e. vitamins and minerals (including trace elements) in a food irrespective of whether the nutrients were originally in the food before processing or not, so as to improve the nutritional quality of the food supply and to provide a public health benefit with minimal risk to health.1
Linseed, with its high levels of omega-3 fatty acids (ALA: a-linolenic acid is abundant to a level of 23% of the total seed weight2) and omega-6 fatty acids (LA: linolenic acid), is a natural ingredient which can be added to foods in order to add extra health benefits. The European Committee has authorized that foods rich in ALA can be labelled as contributing to the maintenance of normal blood cholesterol levels and also that ALA and LA are essential fatty acids which are needed for the normal growth and development of children.3
Our innovation involves the incorporation of linseed into the cheese making process and creates a final product with extra high nutritional value and benefits. The world of super foods and their functions are unlimited and we intent to explore them in their maximum.
1: World Health Organization and Food and Agriculture Organization of the United Nations Guidelines on food fortification with micronutrients. 2006
2:Flax – A Health and Nutrition Primer, Diane H. Morris, Flax Council of Canada, Fourth Edition, 2007
3:EU Register on nutrition and health claims, on line tool: http://ec.europa.eu/nuhclaims/?event=search
Encapsulation
Encapsulation involves the incorporation of food ingredients, enzymes, cells or other materials in small capsules. Applications for this technique have increased in the food industry since the encapsulated materials can be protected from moisture, heat or other extreme conditions, thus enhancing their stability and maintaining viability.
There are various techniques for the encapsulation of sensitive ingredients involving many details of food and chemical technology.
Our team was searching for ways to reproduce our summer childhood memories when we used to enjoy cheese with watermelon, or later on, when we discovered the delightful taste of Feta sprinkled with honey. Thus, we utilize modern encapsulation technology to enclose and protect those ingredients into secure shells. The encapsulated fresh squished watermelon juice and the honey are incorporated into the traditional cheese making process, and their flavors are released only when the product is tasted.