Resources

Formulation expertise and chia insights.

Practical resources for R&D teams, plus the latest industry coverage of Benexia and chia. Technical data sheets and certificates are available on request.

Guides by application

From ingredient selection to formulation performance — Benexia technical guidance for every application.

Food & Beverage

Nutraceuticals & Functional Food

Animal Nutrition

Animal Nutrition

Cosmetics

Cosmetics

Webinars & Videos

Nutrition Research

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.

Exploring the Emerging Science of Omega-3 Precursors

Dr. Wendy Bazilian and Dr. Metherel discuss alpha-linolenic acid (ALA) and its relationship with EPA and DHA, beyond traditional conversion rates.

Chia and omega-3: benefits for the heart, inflammation and the brain (in Spanish)

Carolina Chica, Benexia’s Nutrition & Regulatory Director, talks with Radio La Clave about chia and its natural content of plant-based omega-3 ALA.

Ingredient Science & Technology

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.

Functionality & Performance

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.

Quality, Sustainability & Traceability

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...

Inside Benexia: our eco-efficient ventilation system for sustainable production

How the ventilation system of the Arica plant cuts energy use in production.

Benexia: innovation in chia oil, fiber and protein

The three ingredient lines Benexia obtains from a single seed.

Digitalization at Benexia’s Arica plant

How the Arica plant records and traces each batch digitally.

View all More recordings on our YouTube channel

Benexia in the news

Explore industry coverage of Benexia, its ingredients and chia innovation.

Chia in the press

See how leading media are covering chia’s nutrition, health and growing relevance in food.

Scientific Resources

Technical documentation, insights and published papers for R&D, regulatory and marketing teams.

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Need a specific document?

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