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It says its perilla seed lineup offers lower cost, superior ALA content, and better taste than chia.
Ingredients supplier Valensa International (Orlando) says it has launched new perilla seed extract products, a source of omega-3 fatty acid alpha-linolenic acid (ALA). The company says it did so not only to meet consumer demand for plant-based sources of omega-3 fatty acids but also due to what the company alleges is a global shortage of chia seeds, another very popular plant-based source of omega-3s.
According to the firm, perilla seed extract offers “the highest ratio of omega-3 to omega-6 fatty acids of any known seed oil-a remarkable 6:1-and typically 50–60% ALA content, which is twice that of chia seed extract.” In fact, it says, its perilla seed lineup offers lower cost, superior ALA content, and better taste than chia.
The new products include Verilla perilla seed extract, which is available as oil and in softgel, capsule, and in gummy bear form, and VerillaMax perilla seed flour, which is a 40% protein and 40% dry fiber product designed for functional food and bars. The company also added a product blend, Kerilla Perilla Seed Extract + Krill Oil, which marries perilla seed extract and krill oil.
“Today…chia seeds are in short supply and rapidly increasing in cost,” says Valensa’s president and CEO Rudi E. Moerck, PhD. “While we’re continuing to market chia-based products, we feel that the time is right for supplement and functional food marketers to take a fresh look at the supercritical CO2 perilla seed extract and perilla extract blends for what they have to offer consumers.”