Category Archives: BENEXIA IN THE NEWS

Best selling author and health journalist Wendy Bazilian, DrPH, MA, RD, examines the latest research and advancements in plant-based omegas.

_{By Wendy Bazilian DrPH, MA, RD for Whole Foods Magazine}

Prioritizing quality ensures that your cooking oil enhances the flavor of your dishes while also providing nutrients that promote good health.

_{By eatthis.com}

For the fifth year in a row, Good Housekeeping reviewed hundreds of entries to find good brands doing good things.

_{By Birnur K. Aral, PH.D. and Sarah Gregory for Good Housekeeping}

From regenerative farming to new methods of delivering goods—and everything in between—learn more about what three food companies are doing to lessen their carbon footprint...

_{By Heather Carter for Food & Beverage Insider: Sustainability and Innovation}

Today, after a slight dip in the market, chia is back on the scene to reassert its superfood status.

_{By Asia Sherman - Nutraingredients-usa.com}

Snack and bakery consumers want to balance health and indulgence; the right ingredients can deliver.

_{By Joyce Friedberg for SF&WB}

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}

Benexia brings innovation to IBIE with a new flour alternative for keto and healthy baking: chia flour, high in fiber and protein ...

_{By BAKERpedia}

Chilean firm Benexia has made big strides in moving toward becoming a supplier of chia-based ingredients as opposed ...

_{By nutraingredients-usa.com}

Ingredient Snapshot: Consumers following a keto diet are often reluctant to buy low-carb cakes and muffins ...

_{By snackandbakery.com}