Nuchia aims new chia seed flour at gluten-free market

Nuchia aims new chia seed flour at gluten-free market

Nuchia Foods Corp. has announced its launch of 100% Chia Seed Flour that is nutritionally dense, gluten free and is an easy-to-work-with food ingredient.


Nuchia Foods Corp. has announced its launch of 100% Chia Seed Flour that is nutritionally dense, gluten free and is an easy-to-work-with food ingredient that can improve the appearance, quality and nutritional value of foods and beverages aimed at the burgeoning consumer demand for wellness convenience foods.

"Chia seed flour is a natural hydrocolloid and provides outstanding opportunities for manufacturers to create new varieties of wellness-oriented baked convenience foods," says Homer Hartage, President of Nuchia Foods Corp.

Nuchia 100% Chia Seed Flour is made from chia seed, long known as the super-food of ancient cultures, rediscovered by Arizona professor Dr. Wayne Coates. Interest in these seeds and the health benefits they offer has grown in recent years. Laboratory studies have shown chia seed to be a viable antioxidant with an ORAC value of 11,100 and provide 12 essential minerals. A 100-gram serving yields the consumer 5.5 grams of omega-3, 2 grams of omega-6, 47 grams insoluble fiber, 830 mg calcium, 910 mg potassium, and 510 mg of magnesium. Nuchia's 100% Chia Seed Flour is low-fat, and free of sodium, sugar and gluten and has a neutral taste and smell.

Nuchia Chia Seed Flour is gluten-free, partially defatted Salvia Hispanica l (chia seeds), made from a supercritical CO2 extraction process. A proprietary formulation uses special blends of different mesh to create delicate flour. The resulting product is a milled raw whole-grain wellness-ingredient for bakers and food manufacturers. It can be used where gluten-free, low carbohydrates, high fiber, high protein, dense concentrations of minerals, simplified labeling and a healthy amount of Omega-3 is desired. Because of the high concentration of minerals small percentages are required for product claims.

"In our efforts to create the world’s best gluten free flour that can replace wheat flour cup for cup and compete on taste, we now can offer a shelf-stable, versatile and nutritionally dense food ingredient that can help stave off malnutrition," Hartage describes.

Food manufacturing technology combined with superlative ingredients with health value have created a new food arena for consumers to enjoy eating healthier versions of old favorites considered the ultimate "diet no-no's." For instance: heart-healthy dark-chocolate brownies that provide solid levels of Omega 3 EFAs and antioxidants; as well as whole grain breads, snack chips and pastas delivering essential minerals, Omega 3 EFAs, fiber and antioxidants. "Now more than ever, Americans will be able to enjoy comfort foods that actually nutritionally support healthy weight and blood sugar management, and cardiovascular health," Hartage says.

Dr. David C. Nieman, director of the Human Performance Lab, Appalachian State University is currently studying chia seed's influence on weight loss, cardiovascular health, insulin/blood sugar, and inflammation.

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