Chia seeds on trend
Who would have thought the seeds I watered in the terra-cotta Chia Pet as a kid are now must-haves in breads, baked good, pancake mixes, cereals, snack bars and even beverages? Chia is one of the seven seeds featured in my e-book The Need for Seeds: Making seeds an everyday food in your healthy diet. Interesting point – my book was published eight years ago, and today, chia is on trend surpassing quinoa which was the hot seed ingredient in 2016! Wondering why? Let’s explore chia seeds on trend.
What’s old is new again
Chia is not new. In fact, chia seeds date back to 3500 BC, when the Aztecs of Mexico used them in every aspect of their diet because of the high nutritional benefits, particularly to support the long travels they endured. It has been recorded that the Mayans also incorporated these mighty seeds into their diet, as well as naming their land after the word “Chiapan,” meaning “river of chia.” From its ancient origins, chia has now become the new fashionable seed in both Canada and the United States. Today, chia seeds are primarily grown in South America, Central America Australia and parts of the southern USA.
Are chia seeds good for you?
The short answer is yes. Chia seeds are known for providing both soluble and insoluble fibre, along with the omega-3 fatty acid alpha-linoleic acid (ALA), protein and antioxidants. Two tablespoons (28 grams) of chia per day is the recommended portion to achieve the suggested omega-3 ALA amount for heart health. The chia seed has one of the highest contents of dietary fibre out of all seeds. Most varieties of chia seeds are 40% fibre by weight which supports both gut and heart health.
By weight, chia seeds are about 14% protein and have all nine essential amino acids, which is very high compared to most plants. This supports both immune and bone health.
Another area where chia seeds shine is in their high amount of antioxidants including quercetin. Antioxidants can be anti-inflammatory and combat oxidative stress by fighting the production of free radicals. Eating chia seeds helps decrease free radicals damage in cells, decreasing the risk of heart disease and type 2 diabetes.
Chia seed fun fact
When water is added to chia seeds they become mucilaginous, which is a fancy word for gel-forming. This serves as an excellent thickening and binding agent in several recipes and formulations including vegan options for egg replacers.
The growth of the chia market
We are well beyond chia pudding! Chia is being added whole, milled and sprouted to beverages, bread, baked products, baking mixes, dressing and sauces. Chia is not only an alternative ingredient for gluten-free options and to replace soy (due to its allergen properties), it’s a value-add ingredient all on its own. According to ResearchAndMarket.com’s report Chia Seeds Market, Size, Global Forecast 2024-2030, Industry Trends, Share, Growth, Insight, Impact of Inflation, Company Analysis the global chia seeds market is gearing up for a striking growth trajectory, forecasted to reach approximately US$ 4.24 Billion by the year 2030.
The report states the demand for chia seeds is gaining momentum across various market segments, from the food and beverage industry to personal care products. The versatility of these nutrient-packed seeds allows for their inclusion in an array of products, such as protein bars, energy drinks, and cosmeceuticals, contributing to the robust growth of the market. With a shifting consumer focus towards natural and health-oriented products, chia seeds have carved a niche as a prime ingredient for promoting heart health, regulating blood sugar levels, and supporting digestive wellness. Product developments highlight an inclination toward natural and nutrient-rich components, propelling the global chia seeds market to new heights.
Chia seeds in baking
Sandra Gillot, CEO, Benexia, explains, “When formulating high-protein bakery products, the goal is to achieve increased protein in the same portion size as the traditional version. Chia flour contains up to 100 per cent more protein than most cereal starch flour used in traditional bakery, providing more protein in quantity (g per serving) as well as quality. Chia flour brings not only high-quality protein and fibre but is also an excellent source of essential fat omega-3 alpha-linolenic acid (ALA).”
Remi Reguero, technical director, Benexia, says, “When formulating gluten-free, high protein products, everything becomes more complex as gluten is the functional protein source in traditional baked goods. Therefore, formulators must use substances like hydrocolloids to mimic classic product textures. A common hydrocolloid used in gluten-free bakery is xanthan gum. The fact that chia flour has a soluble fibre content like xanthan gum makes it an excellent choice for gluten-free, high-protein and clean label applications.”
Chia seeds on trend – final thoughts
The chia seed market’s growth can be attributed to its beneficial health effects, consumer demand for nutrient-dense, natural ingredients and its versatility to be incorporated into a wide range of foods and beverages. While supply chain vulnerabilities such as adverse weather, crop inconsistencies and quality control are being addressed, ongoing product innovation and global acceptance will continue to propel the growth of chia seeds worldwide.