CHIA IN THE PRESS
We caught up with Dr. Bazilian, who shared more about chia oil’s longevity-boosting nutrients, how to cook with it, and how it stacks up against other popular cooking oils on the market.
By Maki Yazawa for Well+Good
CHIA IN THE PRESS
This simple and surprising advice will help you have a healthy 2023 ...
By Dani Blum for The New York Times
SCIENTIFIC PAPER
A new review recently published in the Chilean Nutrition Journal reports a beneficial effect between the consumption of chia ...
By Benexia
INSIGHT
Wendy Bazilian discusses about smoke point, applications, and nutritional benefits of Chia Oil with David Feder ...
By Benexia
APPLICATION CONCEPT
Dear friends, Bakers R&D and Innovation teams, We had a fantastic moment with Remi and Dr. Lin in Steven Fry's laborator ...
By Bakerpedia and Benexia
CHIA IN THE PRESS
As consumer trends go, fiber is filling up the carts of many, though the reasons are as diverse as the people who consume it.
By Ed Avis for Food Processing
INSIGHT
Introducing our new consumer and industry resource—Smoke Point: A Look at Chia Oil and Other Cooking Oils ...
By Benexia
BENEXIA IN THE NEWS
Benexia brings innovation to IBIE with a new flour alternative for keto and healthy baking: chia flour, high in fiber and protein ...
By BAKERpedia
CHIA IN THE PRESS
No food category is more tricky to understand than grains...
By cleanplates.com
CHIA IN THE PRESS
It’s not hard to get on board with adding more “superfoods” to your diet. Who doesn’t want their food to be super? But here’s a followup question: What are superfoods, really? And what does it take for a food to be deemed super...
By Audrey Bruno, Carolyn L. Todd, and Camille Noe Pagan for Self
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