Ahiflower Oil Gets Health Canada Approval for Use in Foods

Ahiflower oil, an omega-3 rich plant oil, has received Health Canada approval for use in foods.  This was announced recently by Nature’s Crops International, manufacturer of Ahiflower oil.  Ahiflower oil is the culmination of a year’s long development effort in the UK of a strain of Buglossoides arvensis, an oilseed crop, sometimes referred to by the common name Corn gromwell. The seeds of this plant contain the highest level of intermediate omega-3 fatty acid steriodonic acid (SDA) yet discovered in nature.  

SDA is seen as important in the plant-based omega-3s sphere because of the higher conversion ratio of this molecule into EPA, one of the bioactive omega-3s found in fish, krill, and algal oils.  Nature’s Crops claims this conversion ratio to be as high as 30%, whereas only about 3% to 6% of ALA, the other common plant based omega-3 fatty acid found in sources like flax seed, is converted to EPA in the body.

With the Health Canada approval, as much as 2 grams of Ahiflower oil per serving can now go into foods including dairy and dairy analog beverages, vegetable and fruit juices, oils and dressings, sauces,  baked goods, snack foods, soups and soft candy.