Thanks to traditional plant breeding techniques, a fourth generation farmer in Kentucky is successfully growing chia in the U.S. for the first time – creating a new valuable crop opportunity for farmers and a reliable, traceable – and local – supply of...
Given the recent concerns surrounding safe supply of chia seed coupled with rising consumer demand for minimally processed ingredients, Anne Brown, general manager of Glanbia Nutritionals’ Next Generation Grains processor, says manufacturers can’t underestimate...
Special Edition: Super grains! From chia to quinoa
The percentage of new US food product launches featuring ancient grains or seeds has almost tripled since 2008, according to Datamonitor. But the bulk of activity is focused around just two ingredients: Chia and quinoa.
Adding chia seeds to bread recipes significantly increases final product levels of proteins, lipids, ash and dietary fiber, and consumers like it too, according to research.
The much touted tightness in the chia supply is not being experienced by all suppliers, with Australia’s The Chia Company extending its growing area 100% year-on-year to satisfy demand.
European food safety experts are calling for further safety studies
on the omega-3 rich seed chia, before it can be introduced onto the
European market.