Abstract

Glucosamine and long-chain omega-3 lipid are the two most widely consumed marine nutraceuticals. Theseingredients have been used as dietary supplement ingredients for many years, but are now becoming important functionalfood and beverage ingredients. The production of GRAS and vegetarian glucosamine has led to increased use of thisingredient in beverages in particular. For long-chain omega-3 lipid the development of stabilisation technologies has beencritical for the increased use of these lipids in functional foods. The development of new sources of both of these ingredients, together with novel delivery and application technologies, will continue to drive increased consumption of these marine nutraceuticals, in particular as functional food and beverage ingredients.