Valensa International has begun offering its Chia Gold Stabilized Chia Seed Oil in Europe. The company gained Novel Food approval for the ingredient via a substantial equivalence opinion in Sept. The ingredient, which was launched by Valensa in the U.S. in 2012 is one of the top-selling chia-based omega-3 ingredients in the U.S. market, according to the company, known for its shelf-stability, pleasant taste and overall quality based on Valensa’s proprietary processing technologies. Chia Gold contains 550 milligrams (mg) of ALA omega-3 per gram of oil. It is a part of Valensa’s portfolio of chia-based ingredients, developed with the company’s solvent-free, supercritical CO₂ extraction technology and proprietary O2B Peroxidation Blocker stabilization technology. Chia Gold is available for use in the same food categories and at the same use levels as Europe’s existing chia oils, which includes its use in fats and oils (≤ 10%) and in food supplements (≤ 2 g/day).
 
According to Sylvia de Jong, vice president of sales & marketing at Valensa, Novel Food approval for Chia Gold will allow European consumer products companies to enhance the omega-3 nutritional profile of its products in applications where taste and product stability are primary concerns. “Omega-3s are among the most desirable nutritional ingredients in Europe and chia is emerging with consumers as a popular source—because it is plant-based and sustainable. It has the potential to become a differentiator in a broad range of consumer products,” she said. “With Chia Gold, consumer product developers can use the best-tasting, most shelf-stable chia oil product on the market – unleashing their creativity in formulation while assuring the highest quality for their customers and building their brands.”
 
According to Vice President of Product Development, Stephen Hill, “Valensa utilizes its state-of-the-art Deep Extract Supercritical CO₂ extraction process (solvent-free) to produce the highest omega-3 concentration, highest purity chia oil in conditions that delay the onset of rancidification—particularly when compared to conventional expeller-press processes. This process delivers the best tasting chia oil on the market—an important factor for taste-sensitive formulations like gummies and nutrition bars.” 
 
In addition, Valensa utilizes its patented O₂B Peroxidation Blocker technology to stabilize Chia Gold and employs a Rancimat device to validate shelf life. Data shows Chia Gold offers benefits stability and a shelf-life of at least two years, even at room temperature.
 
As a company, Valensa holds 13 U.S. and International patents for chia oil and has a state-of-the art extraction facility that maximizes the quality, stability and shelf life of the oil produced. Chia Gold raw materials are ethically and sustainably sourced and monitored for quality. 
 
According to Ms. de Jong, “After the reception that Chia Gold has had in the United States, we’re excited to be able to offer this ingredient in the European market. We feel that consumer product companies will embrace the market opportunities this special value proposition will enable.”