Ressourcen

Formulierungsexpertise und Chia-Wissen.

Praktische Ressourcen für F&E-Teams sowie die aktuelle Branchenberichterstattung über Benexia und Chia. Technische Datenblätter und Zertifikate sind auf Anfrage erhältlich.

Leitfäden nach Anwendung

Von der Zutatenauswahl bis zur Formulierungsleistung – die technische Anleitung von Benexia für jede Anwendung.

Lebensmittel & Getränke

Nutrazeutika & funktionelle Lebensmittel

Tierernährung

Tierernährung

Kosmetik

Kosmetik

Webinare & Videos

Ernährungsforschung

How much Omega-3 does your brain really need?

Dr. Richard Bazinet explains how Omega-3s reach and fuel the brain. Discover the impact of dietary sources like fish and chia seeds.

Chia seeds as a sustainable, plant-based source of Omega-3 ALA

This essential nutrient supports brain function, emotional balance, and overall well-being. Dr. Richard Bazinet explores the science behind this powerful seed.

Brain Lipids Demystified: Uncovering DHA, EPA, and ALA with Dr. Bazinet

Explore the fascinating world of brain lipids with renowned expert Dr. Bazinet: Professor Chair in Lipid Metabolism at the University of Toronto.

Discover the Science Behind Chia Fiber

Dive into the world of Chia Fiber: Definition, Classification, Digestion, and Daily Intake from the hand of our Expert, Nutrition Research & Regulatory Issues: Carolina Chica.

Expert insight by Dr. Richard Bazinet

In this expert insight by Dr. Richard Bazinet, explore the science behind lipid brain metabolism and the latest research on plant-based precursors.

Die neue Wissenschaft der Omega-3-Vorstufen

Dr. Wendy Bazilian und Dr. Metherel sprechen über Alpha-Linolensäure (ALA) und ihre Beziehung zu EPA und DHA – jenseits der klassischen Umwandlungsraten.

Chia und Omega-3: Vorteile für Herz, Entzündungen und Gehirn (auf Spanisch)

Carolina Chica, Nutrition & Regulatory Director bei Benexia, spricht mit Radio La Clave über Chia und ihren natürlichen Gehalt an pflanzlicher Omega-3-ALA.

Zutatenwissenschaft & -technologie

Chia Oil: Essential Little Seed, Big Potential in Nutritional Lipids

Wendy Bazilian discusses smoke point, applications, and nutritional benefits of Chia Oil with David Feder from Prepared Food Magazine.

Organoleptic Properties of Chia Oil

Laura Muciño, Food Engineer and Product Manager for Chia Oil at Benexia, presents the key qualities that make chia oil a valuable ingredient for food, beverage, nutraceutical, and culinary applications. She highlights its light, delicate nutty taste, excellent

What Makes Chia Oil Truly Different

In this video, Laura Muciño, Food Engineer and Product Manager for Chia Oil, explains what makes chia oil a unique ingredient in modern nutrition.From its na...

Chia Oil by Benexia: Plant-Based, Sustainable, Premium Quality

Plant Based - Eco-friendly - Premium QualityDiscover Benexia’s chia oil — a pure, cold-pressed oil naturally rich in omega-3 (ALA) and antioxidants. Designed...

We explain you why chia protein is the smart choice for your next formulation.

María Belén Gallo, Nutritionist and KAM for EMEA at Benexia explains why chia protein represents a complete plant-based profile: digestible, nutritious, and ...

Learn why chia fiber is a powerful clean-label ingredient with Nutritionist, Belén Gallo

Learn why chia fiber is a powerful clean-label ingredient.

Funktionalität & Leistung

Artisan Bread Production for Top Trends

Doctor Lin's Presentation on Artisan Bread Production for top trends.

Artisan Bread Product Development

The baker expert Mark Floerke introducing artisan bread, bagel, chia tortillas, all within top trends and with high nutrition thanks to Xia Powder 435 LM.

Artisan Bread Q&A

Q&A roundtable with Doctor Lin answering technical questions with Remi Reguero, Benexia's Technical Director, and Mark Floerke, baker expert.

Live Seminar on Keto Indulgent Baking

We had a fantastic moment with Remi and Dr. Lin in Steven Fry's laboratory (genius, Health Master Baker from HACE, in Santiago, Chile) looking into the benefits of using Xia Powder 435 LM in Keto baking applications: plenty of opportunities for creative and indulgent products.

Live Seminar on Keto & High Protein Baking

Dr. Lin Carson and Remi Reguero explore how to develop keto and high-protein bakery products. From reducing carbohydrates to replacing traditional ingredients, these formulations require smart solutions to maintain texture, structure, and overall eating quality.

Cookie Production with XIA Powder 435 W LM

Today's cookie market looks for nutritious and indulgent products. These novel challenges, such as clean label trends and novel solutions, are driving the development of newer technologies and ingredients to satisfy consumers' needs.

Benexia Mark Floerke talking about XIA POWDER 435 W LM (BAKERpedia)

Mark Floerke on XIA Powder 435 W LM in bread and muffin applications, with BAKERpedia.

Benexia Bakery Innovation Series | Session 1: Bread & Rolls

Welcome to the first session of the Benexia Bakery Innovation Series.

Bakery Innovation Insight | Improving Dough Handling with Chia

Discover how chia-based ingredients can help improve dough handling and processing performance in bakery applications.In this excerpt from the Baking Innovat...

Bakery Technical Insight | Improving Dough Extensibility in Gluten-Free Applications

Creating high-performing gluten-free bakery products requires more than simply replacing gluten. Achieving the right dough structure, extensibility, and processing performance while maintaining a clean-label formulation remains one of the industry's biggest ch

How to Use Chia in Bakery Formulations | Technical Insight

How much chia should you add to a bakery formulation — and what happens to hydration when you do?In this Technical Insight from our BENEXIA^® webinar with Bak...

Helping Bakeries Innovate with Chia Based Ingredients

Maria José Guerraty, Key Account Manager for North America at Benexia, explains how chia fiber helps bakery manufacturers innovate with clean label solutions...

Chia Fiber for Bakery: Softness, Moisture & Shelf-Life Support—With a Cleaner Label

In this capsule video, María José Guerraty (Key Account Manager – North America, Benexia) explains why chia fiber is becoming increasingly relevant for US & Canada bakery manufacturers.

Qualität, Nachhaltigkeit & Rückverfolgbarkeit

Inside Benexia's Arica Facility: Where Quality Chia Products Begin

Take a behind-the-scenes look at Benexia's state-of-the-art facility in Arica, where we produce high-quality chia ingredients through sustainable practices and cutting-edge technology.

Sustainability and Traceability at the core of Benexia´s Value Chain

Catalina Pradenas, our QA Manager, explains to us how sustainability is integrated into quality management, highlighting the crucial link between responsible...

Catalina Pradenas Rios our QA Manager, shares how we bring Quality commitment to life.

In this fascinating video, Catalina Pradenas Rios our QA Manager, shares how we bring this commitment to life through:✅ Main quality standards and certificat...

Benexia von innen: unser energieeffizientes Belüftungssystem für nachhaltige Produktion

Wie das Belüftungssystem des Werks in Arica den Energieverbrauch in der Produktion senkt.

Benexia: Innovation bei Chiaöl, Chiafaser und Chiaprotein

Die drei Zutatenlinien, die Benexia aus einer einzigen Saat gewinnt.

Digitalisierung im Benexia-Werk in Arica

Wie das Werk in Arica jede Charge digital erfasst und rückverfolgt.

Alle ansehen Weitere Aufzeichnungen auf unserem YouTube-Kanal

Benexia in den Medien

Entdecken Sie die Branchenberichterstattung über Benexia, seine Zutaten und Chia-Innovationen.

Chia in der Presse

Sehen Sie, wie führende Medien über Chia berichten: Ernährung, Gesundheit und wachsende Bedeutung in Lebensmitteln.

Wissenschaftliche Ressourcen

Technische Dokumentation, Insights und veröffentlichte Arbeiten für F&E-, Regulatory- und Marketing-Teams.

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