{"id":1070,"date":"2014-10-17T08:00:58","date_gmt":"2014-10-17T14:00:58","guid":{"rendered":"https:\/\/www.ulprospector.com\/knowledge\/?p=1070"},"modified":"2021-04-01T15:23:59","modified_gmt":"2021-04-01T21:23:59","slug":"fbn-chia-tips","status":"publish","type":"post","link":"https:\/\/ulprospector.ul.com\/1070\/fbn-chia-tips\/","title":{"rendered":"Chia \u2013 Tips for Formulating with the World\u2019s Trendiest Seed"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignright wp-image-1078 size-full\" src=\"https:\/\/ulprospector.ul.com\/media\/2014\/10\/ChiaSM1.jpg\" alt=\"\" width=\"300\" height=\"500\" srcset=\"https:\/\/ulprospector.ul.com\/wp-content\/uploads\/2014\/10\/ChiaSM1.jpg 300w, https:\/\/ulprospector.ul.com\/wp-content\/uploads\/2014\/10\/ChiaSM1-180x300.jpg 180w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/>About 11 years ago, I had a customer request a protein bar formulation with <a href=\"http:\/\/www.ulprospector.com\/en\/na\/Food\/Product\/search?k=Chia+Seeds&amp;sug=1&amp;st=31\" target=\"_blank\" rel=\"noopener\">chia seed<\/a> (<a href=\"http:\/\/www.ulprospector.com\/en\/eu\/Food\/Product\/search?k=Chia+Seeds&amp;sug=1&amp;st=31\" target=\"_blank\" rel=\"noopener\">EU<\/a>) as a portion of the matrix. I thought the request was slightly odd at the time. Of course, I had no idea that in a little over a decade, chia would be a novel and unique ingredient used in many new products.<\/p>\n<h2>What is Chia?<\/h2>\n<p>This little powerhouse seed has come a long way from the chia planters that were once a fad\u00a0gift during the winter holidays. In 2013, <a href=\"http:\/\/www.mintel.com\/press-centre\/food-and-drink\/superfood-product-trends\" target=\"_blank\" rel=\"noopener\">Mintel<\/a> reported that 12% of new beverage launches included chia as an ingredient, compared to 0% in 2009.<\/p>\n<p>Chia seed is an annual seed that has been consumed in southern Mexico and Central America for many centuries. It has\u00a0a neutral flavor and contains more protein than most grains, as well as a high level of <a href=\"http:\/\/www.ulprospector.com\/en\/na\/Food\/Product\/search?k=Omega+3+Fatty+Acids+%28Fish+Oil%28Omega+3%29%29&amp;sug=1&amp;st=31\" target=\"_blank\" rel=\"noopener\">omega-3 fatty acids<\/a> (<a href=\"http:\/\/www.ulprospector.com\/en\/eu\/Food\/Product\/search?k=Omega+3+Fatty+Acids+%28Fish+Oil%28Omega+3%29%29&amp;sug=1&amp;st=31\" target=\"_blank\" rel=\"noopener\">EU<\/a>), <a href=\"http:\/\/www.ulprospector.com\/en\/na\/Food\/Product\/search?k=Manganese&amp;sug=1&amp;st=31\" target=\"_blank\" rel=\"noopener\">manganese<\/a> (<a href=\"http:\/\/www.ulprospector.com\/en\/eu\/Food\/Product\/search?k=Manganese&amp;sug=1&amp;st=31\" target=\"_blank\" rel=\"noopener\">EU<\/a>), <a href=\"http:\/\/www.ulprospector.com\/en\/na\/Food\/Product\/search?k=Phosphorus&amp;sug=1&amp;st=31\" target=\"_blank\" rel=\"noopener\">phosphorus<\/a> (<a href=\"http:\/\/www.ulprospector.com\/en\/eu\/Food\/Product\/search?k=Phosphorus&amp;sug=1&amp;st=31\" target=\"_blank\" rel=\"noopener\">EU<\/a>), and <a href=\"http:\/\/www.ulprospector.com\/en\/na\/Food\/search?k=dietary+fiber&amp;st=31\" target=\"_blank\" rel=\"noopener\">dietary fiber <\/a>(<a href=\"http:\/\/www.ulprospector.com\/en\/eu\/Food\/search?k=dietary+fiber&amp;st=31\" target=\"_blank\" rel=\"noopener\">EU<\/a>).<\/p>\n<p>Additionally, chia has demonstrated some unique properties that may aid in your formulation and final product. Some of those properties include thickening, emulsifying, and stabilizing &#8211; multiple functions to consider if you wish to simplify your label.<\/p>\n<h2>Formulation Suggestions<\/h2>\n<ul>\n<li>Chia\u00a0seeds can absorb many times their weight in water and become gummy and viscous when added to a liquid. In addition to providing a <strong>unique texture<\/strong> in beverages when used as whole seeds, the milled seeds can be used as a <strong>bulking agent<\/strong> for powdered drink mixes and nutritional shakes or for thickening soups and sauces.<\/li>\n<li><strong>Gluten free<\/strong> formulations can benefit from the thickening properties seen with chia seeds. They can be used to <strong>partially replace <a href=\"http:\/\/www.ulprospector.com\/en\/na\/Food\/Product\/search?k=Wheat+Flour&amp;sug=1&amp;st=31\" target=\"_blank\" rel=\"noopener\">wheat flour <\/a>(<a href=\"http:\/\/www.ulprospector.com\/en\/eu\/Food\/Product\/search?k=Wheat+Flour&amp;sug=1&amp;st=31\" target=\"_blank\" rel=\"noopener\">EU<\/a>)<\/strong>. They can also increase dough or batter <strong>viscosity<\/strong> in flour-based doughs, replacing modified food starch or other thickeners.<\/li>\n<li>Chia seeds are being used in <strong>egg replacement<\/strong> products. A newly released consumer product combines chia and garbanzo beans for a vegan <a href=\"http:\/\/eatneat.com\/neategg\/\" target=\"_blank\" rel=\"noopener\">egg replacer<\/a>, which could be used in typical baking applications like pancakes, <a href=\"http:\/\/www.cfs.purdue.edu\/fn\/fn453\/Project_Archive\/Fall_2013\/Replacing_eggs_with_chia_seeds_in_banana_bread.pdf\" target=\"_blank\" rel=\"noopener\">quick breads<\/a>, and cookies. Consider using chia gel for breading applications when dredging products for frying.<\/li>\n<li>A study in the <a href=\"http:\/\/www.andjrnl.org\/article\/S0002-8223%2810%2900231-2\/abstract\" target=\"_blank\" rel=\"noopener\">Journal of the Academy of Nutrition and Dietetics<\/a> shows that 25% of the <strong>oil in cakes<\/strong> can be replaced with chia gel with little significant sensory difference from the control.<\/li>\n<li>An article in the <a href=\"http:\/\/www.ccsenet.org\/journal\/index.php\/jfr\/article\/view\/20386\/14102\" target=\"_blank\" rel=\"noopener\">Journal of Food Research<\/a> shows that chia can be used to improve the <strong>nutritional profile<\/strong>, as well as improve the processing tolerance, of rice\/potato chips.<\/li>\n<li>Consider using chia seed when you need an ingredient similar to <strong><a href=\"http:\/\/onlinelibrary.wiley.com\/doi\/10.1111\/1750-3841.12444\/abstract\" target=\"_blank\" rel=\"noopener\">guar gum or gelatin<\/a><\/strong>.<\/li>\n<\/ul>\n<h2>Consider Cost, Recalls and Testing<\/h2>\n<ul>\n<li>Review the cost of adding chia seeds to your formulation. The market for chia has become very competitive for consumer products, which could reflect a\u00a0demand for chia in manufacturing. While the cost might be limiting, consider the nutritional impact of its addition to your product and determine if the improved nutrition and potential health claims outweigh the cost difference.<\/li>\n<li>While chia can offer some unique product attributes, you should review microbiological parameters and consider testing independently. <a href=\"http:\/\/www.foodsafetynews.com\/2014\/07\/chia-powder-recalls\/#.VD1C_Oe7n3I\" target=\"_blank\" rel=\"noopener\">Recent recalls <\/a>of sprouted chia seed products by the FDA and Canadian Food Inspection Agency shed light on the need for vigilance in this area. Recall efforts are still <a href=\"http:\/\/foodpoisoningbulletin.com\/2014\/more-chia-and-flax-seed-powder-recalled-for-salmonella\/\" target=\"_blank\" rel=\"noopener\">ongoing<\/a>.<\/li>\n<li>Finally, watch water activity levels, especially during shelf life testing, to assure stability over the product life cycle.<\/li>\n<\/ul>\n<h2>Regulatory Considerations<\/h2>\n<ul>\n<li>In the EU, the EFSA approved chia as a <a href=\"http:\/\/eur-lex.europa.eu\/legal-content\/EN\/TXT\/?qid=1410278837367&amp;uri=CELEX:32013D0050\" target=\"_blank\" rel=\"noopener\">novel food ingredient<\/a> in certain foods, like baked products, breakfast cereals, and fruit, nut and seed mixes at a 10% level in 2013. Also allowed was prepackaged chia seed, with a requirement that the consumer be warned not to consume more than 15 grams per day.<\/li>\n<li>If formulating for a whole grain claim, keep in mind that chia does <a href=\"http:\/\/wholegrainscouncil.org\/newsroom\/blog\/2008\/05\/signature-grain-healthy-but-not-whole-grain\" target=\"_blank\" rel=\"noopener\">NOT qualify<\/a> for whole grain status per the Whole Grains Council.<\/li>\n<\/ul>\n<p><a href=\"http:\/\/www.ulprospector.com\/en\/na\/Food\/search?k=chia&amp;st=31\" target=\"_blank\" rel=\"noopener\">Explore sources of\u00a0chia seed in North America\u2026<\/a><br \/>\n<a href=\"http:\/\/www.ulprospector.com\/en\/eu\/Food\/search?k=chia&amp;st=31\" target=\"_blank\" rel=\"noopener\">Explore sources\u00a0of\u00a0chia seed in Europe\u2026<\/a><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>About 11 years ago, I had a customer request a protein bar formulation with chia seed (EU) as a portion of the matrix. I thought the request was slightly odd at the time. Of course, I had no idea that &hellip; <a href=\"https:\/\/ulprospector.ul.com\/1070\/fbn-chia-tips\/\">Continued<\/a><\/p>\n","protected":false},"author":4,"featured_media":1076,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"episode_type":"","audio_file":"","podmotor_file_id":"","podmotor_episode_id":"","cover_image":"","cover_image_id":"","duration":"","filesize":"","filesize_raw":"","date_recorded":"","explicit":"","block":"","itunes_episode_number":"","itunes_title":"","itunes_season_number":"","itunes_episode_type":"","footnotes":""},"categories":[2],"tags":[124],"ppma_author":[1254],"class_list":{"0":"post-1070","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food-beverage-nutrition","8":"tag-trends","9":"entry"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Chia \u2013 Tips for Formulating with the World\u2019s Trendiest Seed<\/title>\n<meta name=\"description\" content=\"The uses for chia seeds in food products range from providing unique texture to replacing gluten, oil and eggs. 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Jill serves as a consultant to all departments and monitors food industry trends and regulatory changes around the world. Her articles on these topics provide timely and relevant information for Prospector's\u00a0food industry members. In addition, Jill has played an integral role in optimizing and reorganizing the categorization of food ingredients within the Prospector\u00a0search engine. Her efforts help to provide an enhanced user experience that is customized to meet the needs of R&amp;D professionals in the food, beverage and nutrition industry. Prior to joining Prospector, Jill was a Bakery Applications Specialist for Dupont Nutrition &amp; Health, formerly Danisco USA, where she worked with the company\u2019s sales team and with the global development team to analyze and develop new products, custom solutions and sales literature. 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Jill serves as a consultant to all departments and monitors food industry trends and regulatory changes around the world. Her articles on these topics provide timely and relevant information for Prospector's\u00a0food industry members. In addition, Jill has played an integral role in optimizing and reorganizing the categorization of food ingredients within the Prospector\u00a0search engine. Her efforts help to provide an enhanced user experience that is customized to meet the needs of R&amp;D professionals in the food, beverage and nutrition industry. Prior to joining Prospector, Jill was a Bakery Applications Specialist for Dupont Nutrition &amp; Health, formerly Danisco USA, where she worked with the company\u2019s sales team and with the global development team to analyze and develop new products, custom solutions and sales literature. She has worked as a consultant for nutrition products, and has acted as a Manager and Director of Research and Development at companies in the bakery and nutrition fields. Jill held multiple titles with Gerber Products Company from 1995 \u2013 2004. During her tenure, she managed and developed formulas relating to bakery, cereal and dry blended products. Jill worked to create, improve and reformulate products, mindful of ingredient origins, nutritional value and consumer acceptability. Jill holds a B.S. in Bakery Science and Management from Kansas State University. She is a Certified Food Scientist, and is the President\u00a0of her local chapter of the Institute of Food Technologists. Jill is also an accomplished seamstress, textile designer and costume maker. She lives in Spring Hill, Kansas with her husband and daughter.","sameAs":["https:\/\/ulprospector.ul.com"],"url":"https:\/\/ulprospector.ul.com\/author\/jill-frank\/"}]}},"authors":[{"term_id":1254,"user_id":4,"is_guest":0,"slug":"jill-frank","display_name":"Jill Frank","avatar_url":"https:\/\/ulprospector.ul.com\/wp-content\/uploads\/2013\/09\/Jill-Frank1.jpg","0":null,"1":"","2":"","3":"","4":"","5":"","6":"","7":"","8":""}],"_links":{"self":[{"href":"https:\/\/ulprospector.ul.com\/wp-json\/wp\/v2\/posts\/1070","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ulprospector.ul.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ulprospector.ul.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ulprospector.ul.com\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/ulprospector.ul.com\/wp-json\/wp\/v2\/comments?post=1070"}],"version-history":[{"count":0,"href":"https:\/\/ulprospector.ul.com\/wp-json\/wp\/v2\/posts\/1070\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ulprospector.ul.com\/wp-json\/wp\/v2\/media\/1076"}],"wp:attachment":[{"href":"https:\/\/ulprospector.ul.com\/wp-json\/wp\/v2\/media?parent=1070"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ulprospector.ul.com\/wp-json\/wp\/v2\/categories?post=1070"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ulprospector.ul.com\/wp-json\/wp\/v2\/tags?post=1070"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/ulprospector.ul.com\/wp-json\/wp\/v2\/ppma_author?post=1070"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}