The International Food Science Centre has recently developed a nutritional oil blend, Nutridan; from cold-pressed vegetable oils. The oil has a very high alpha-linolenic acid (18:3n-3) content and an n-6/n-3 ratio less than 1. This oil can be used in baked goods such as breads, croissants, buns and cakes, yet it is also suitable for making table spreads, mayonnaise and salad dressing. It can be encapsulated for various pharmaceutical applications as well. The unique property of Nutridan is that by continuous use of this product can reduce the n-6/n-3 ratio to half within a period of 12 weeks.