WINSTON-SALEM, N.C. — Nature’s Crops International and Blue Pacific Flavors, City of Industry, Calif., partnered to introduce Ahiflower oil as a source of vegan omega fatty acids for beverages and desserts.

Ahiflower oil is available for use in beverages such as oat, soy and nut milk and desserts such as yogurts and smoothies. It has more than four times the omega-3 benefits of flaxseed oil and has high levels of omega-6 fatty acids, the companies said.

“Consumers are looking for better plant-based alternatives to marine oils for their omegas, and that trend is moving into food categories such as beverages and desserts,” said Andrew Hebard, president and chief executive officer at Nature’s Crops. “This is the first time that an oil with meaningful levels of SDA (stearidonic acid) and GLA (Gamma-linolenic acid) has been targeted for inclusion in foods, and our partnership with Blue Pacific Flavors means their outstanding ingredient solutions for plant-based foods will bring the benefits of Ahiflower to more consumers.”