Disclosed is a cold formed bar comprising an omega-3 fatty acid and a carrier oilhaving an oxidative stability of at least 30 hours and a solid fat content at 21°C of at least 40. The bar is preferably enrobed in a compound coating and has a wateractivity of from 0.45 to 0.57. The combination of carrier oil, low temperatureprocessing, low water activity and enrobing stabilizes the omega-3 fatty acidsin the bar so that the bar is stable at 85° F 50% relative humidity for at least3 months without developing fishy aromas, fishy tastes, or other off tastes overthe storage period.
