Omega-3 Sausage? Ja! On Store Shelves In Germany

Germans apparently aren’t all that into eating omega-3-rich fish like salmon and mackerel – though they are aware of the health benefits – but they do love sausage. With that in mind, Fraunhofer Institute scientists have developed a way to infuse omega-3 fatty acids into various foods, including sausage. Using a special emulsion system, scientists combined the effects of various antioxidants and eliminated substances that accelerate the oxidation process in fatty acids that leads to an objectionable fishy odor. The fatty acids remain stable and can be incorporated into a variety of foods. The first of the products to hit the market is an omega-3 sausage, which is now on EDEKA store shelves.