Chia became a household name in the 1980s, popularized by the fascination with fur-sprouting animal figurines, but its use as health aid dates as far back as the Aztec and Mayan empires. Today, after a slight dip in the market, chia is back on the scene...
Mamma Chia, the maker of organic chia-based snacks and beverages, is updating its image to embrace inclusivity and stand out in an increasingly competitive natural foods segment.
While the nut butter category has evolved dramatically in recent years - with JIF and Skippy now competing with everything from almond and cashew butters to sunflower seed, mushroom, and chickpea butters - the jams and jellies category doesn’t look wildly...
Editor’s spotlight: Reinvigorating a stagnating ingredient
Mamma Chia has entered the plant-based milk alternative category with Organic Chiamilk containing 0g of sugar and 800mg of omega-3s, with 60 to 70 calories per serving.
Thanks to increasing demand for gluten-free and nutrient dense plant-based products, one Chilean company grew from being merely a supplier of chia seeds into a manufacturer of proprietary chia-based ingredients.
Finding the right partners to guarantee long term supply is the key to success in the super foods game, said the executive of a bulk chia and quinoa supplier based on Florida.
Ecuador-based chia grower Kunachia has launched a new product pairing the milled seeds with a probiotic in Sam’s Club locations in eight states, the company announced recently.
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...
Recent pathogen outbreaks in raw chia powder and concerns over whether some psyllium is actually food grade highlight the ongoing importance of selecting suppliers wisely, says the CEO of BI Nutraceuticals.
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.
Suppliers of chia in Latin America are working together to establish a regional organization to provide a safe and transparent framework in which to further develop the chia business.
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.
California’s BI Nutraceuticals has launched steam sterilized chia seeds for use in a variety of applications including bakery, soup and sports beverages.
‘Superfood’ firm Navitas Naturals has launched what it claims to be the first organically certified chia seed product available on the North American market.
AHD International has expanded its line of chia ingredients to include different forms that will make it easier for manufacturers to incorporate the heart-healthy product into different food and supplement applications.
