Milk thistle press cake is produced by cold-pressing milk thistle seeds, a process which extracts most of the oil, leaving behind a residue rich in fibre. The residual oil content is typically moderate. The key difference compared to other press cakes is the content of silymarin, a complex of flavonolignans that is particularly abundant in milk thistle. Silymarin is associated with protective and regenerative mechanisms that can support liver function in particular. In addition, the press cake provides proteins, dietary fibre and phytochemicals.

In the food sector, finely ground milk thistle press cake can be used as a functional additive to increase fibre content or as a technical carrier in innovative recipes. In the animal feed sector, it is used to supplement protein- and fibre-rich mixtures, particularly in applications focused on organ function or in products with health benefits.

Quality:organic, conventional

Sectors: Food, Feed

Characteristics: high in protein, high in fibre, moderate residual oil content, contains silymarin, contains functional plant compounds