ONC's Food Science Group performs laboratory-scale trials to demonstrate successful incorporation of MEG-3® ingredients into functional food applications. These tests support the production and further development of MEG-3® powders, and evaluate new delivery technologies for Omega-3 EPA/DHA oils.

Food Science runs daily sensory panels to continually evaluate the consistent sensory quality of MEG-3® fish oils and powders.

The team also supports functional food prototype innovation, conducts food trials and stability studies, develops product-appropriate sensory tests and identifies solutions in challenging food applications.