Flax

Citation

(2012), "Flax", Nutrition & Food Science, Vol. 42 No. 2. https://doi.org/10.1108/nfs.2012.01742baa.003

Flax

Article Type: Food facts From: Nutrition & Food Science, Volume 42, Issue 2

Leading UK suppliers and manufacturers of functional clean label ingredients, Ulrick&Short Ltd, has launched a range of oil and fibre ingredients for use within baked items, cereal bars, dressings, yoghurt and milk-based drinks. As an exceptionally functional food ingredient, flax has numerous advantages for food producers including improved nutritional profile claims such as “high in fibre” and “a natural source of Omega 3” and “helps maintain a healthy blood cholesterol level”. Food manufacturers can now present customers with foods that not only taste good but also provide health benefits.

Omelin flax oils are highly versatile and can be used in all oil-based dressings as well as being a healthy replacement or addition for cakes and breads. Derived from flax rather than being extracted from fish, this high source of omega 3 oil is suitable for vegetarians.

Scilia flax fibres, which are available as both coarse and fine grades and are suitable for a wide range of bakery applications from cereal bars and biscuits to morning goods including sliced bread, bread rolls and muffins. Flax, which is also known as linseed, is renowned for its health and functional properties.