Flaxseed meal is produced during the cold-pressing of flaxseeds, a process in which a large proportion of the oil is extracted, leaving behind a residue rich in fibre. Typically, the meal has a residual oil content of 6–15% and contains 30–40% protein, supplemented by dietary fibre, minerals and bioactive compounds such as lignans. Using innovative processes, the content of cyanogenic glycosides (precursors of hydrocyanic acid) can be reduced to a safe level, making processing and use in food applications technically feasible.

In the food industry, finely ground linseed cake can be used as a source of protein, dietary fibre or a technical carrier in baked goods, meat substitutes, snacks and flour mixes. In the animal feed sector, it is in demand as an energy-rich, protein- and fibre-containing supplement, e.g. in compound feed for ruminants, horses or poultry. Thanks to its residual oil content, it also provides essential fatty acids and supports functional formulation objectives.

Quality:organic, conventional

Sectors: Food, Feed

Chraracteristics: high in protein, high in fibre, some contain fat, high in lignans, technically functional