Products & Ingredients

Fish Oil Ice Cream

Arthur D. Little, Cambridge, MA, has developed a low fat ice cream that is high in omega 3 fatty acids. The cold storage properties of the ice cream reduce oxidation and prevent fish flavor while a carefully chosen flavor system masks any fishy notes generated during processing.

Add us as a preferred source on Google

Get the latest Nutraceuticals World news, insights and analysis in your Google Search and AI experiences.

Keep Up With Our Content. Subscribe To Nutraceuticals World Newsletters