What is algal DHA?
DHA (docosahexaenoic acid) is an omega-3 fatty acid. Algal DHA is produced by marine
microalgae, which is where DHA originates in the marine food chain — fish do not make it,
they accumulate it by eating algae.
Taking DHA directly from algae gives the identical molecule without involving fish. That
makes it suitable for vegetarians and vegans, and it carries no fishy odour or aftertaste.
Can omega-3 survive baking?
Ordinary omega-3 oils degrade at baking temperatures, which is why DHA is rare in baked
foods. MAKHANZA uses an encapsulated, thermostable DHA premix rated above 180 degrees Celsius.
The coating protects the DHA through the oven and is biodegradable.
That is what makes a DHA cookie possible rather than just a DHA capsule.
How much DHA is in our products?
In a cookie format, typical loading is 50 mg of DHA per 100 g. Exact
figures are printed on each pack.
Where our DHA comes from
Our algal DHA is supplied by Primas Bioscience, a biotechnology company
founded by a team from IIT Madras, with a manufacturing facility at Perundurai, Tamil Nadu.
Sourcing it within Tamil Nadu keeps the supply chain short and traceable.
Which products are fortified — and which are not
Fortification is deliberate and limited. Our DHA-fortified range includes the millet
cookies, noodles, pasta and the Little Sprout mix.
Our plain roasted makhana and raw makhana are not fortified at all. They
contain makhana and, where flavoured, seasoning. Nothing else is added. We think both
positions are worth stating plainly rather than blurring the two.
Why makhana as the base
Makhana (Euryale ferox) is naturally gluten-free, low in fat and a source of plant protein.
Per 100 g, MAKHANZA Classic Plain roasted makhana contains 9.7 g protein, 14.5 g dietary fibre,
0.1 g total fat and 60 mg calcium. Using it in place of refined wheat flour changes the
nutritional starting point of a snack before anything is added to it.