Waitrose and Moy Park launch omega 3 enriched chicken
Waitrose has launched what is said to be the UK’s first chicken that is a source of omega 3, a development the retailer believes will have a ‘significant impact on health’.
After a decade of work, the innovation has been brought to market by Waitrose in partnership with its chicken supplier Moy Park and animal nutrition specialist Devenish Nutrition.
A total of ten new products, including whole chickens, breast fillets and thigh meat are said to be enriched by feeding the birds on a diet containing an algae, naturally rich in omega 3.
Omega 3s are polyunsaturated fatty acids which, as a key part of a balanced diet, help to maintain normal heart, brain and vision function.
Waitrose has launched what is said to be the UK’s first chicken that is a source of omega 3.
Research undertaken in 2013 showed that people with the highest levels of omega 3 had a 40 per cent reduction in cardiovascular related deaths compared to people with the lowest levels. Optimum health benefits are said to be obtained from a daily intake of 250mg of omega 3 fatt¬y acids as part of a healthy balanced diet and lifestyle.
Initial trials of the omega 3 enriched chicken demonstrated that people eating it for just five weeks increased levels of omega 3 polyunsaturated fatty acids and saw measurable effects on their cardiovascular health.
Heather Jenkins, Waitrose’s agricultural director, said: “Our research is showing that this nutritional breakthrough has the potential to have a significant impact on health. What’s exciting is that it’s improving the nutritional content of something which customers already consume frequently as part of their diets.”
Despite leading authorities recommending regular consumption of foods containing omega 3, research suggests that only 23% of the UK’s adult population consumes the recommended intake, generally classified as at least one portion of oily fish per week. Intake levels are said to be particularly low in children and young people.
Dr Joanne Lunn, Waitrose nutritionist, commented: “This chicken will make a really useful contribution to our customers’ omega 3 intake as we know it can be hard to consume enough omega 3 from other sources, especially if you are not a fan of fish.”
Professor Patrick Wall, professor of Public Health, University College Dublin, added: “This is actually going to revolutionise nutrition. The idea that you can make an everyday product healthier suggests you could have a huge impact on health.”
The taste and appearance of the chicken is claimed to be the same as birds reared on a conventional diet.
Consistency key to boosting steak sales
Roadshow meetings to address Bluetongue
