Brown and golden linseed (Linum usitatissimum) differ mainly in colour and sensory profile, but not significantly in their nutritional composition. Both contain around 35–45% fat with a high proportion of alpha-linolenic acid (omega-3), approximately 20–25% protein and up to 30% dietary fibre. The mucilage they contain provides water-binding and viscosity-controlling properties that are valued in technological applications. They also contain lignans, which can be utilised in functional formulations with an antioxidant focus.

Linseed is used in a variety of ways in food processing – for example, as a texturising agent in muesli and baked goods, ground or crushed in flour mixes and vegan binders, or as a source of plant-based fat and protein. It also helps to stabilise emulsions in meat substitute products. In animal feed production, it provides valuable omega-3 fatty acids and additional protein.

Quality:organic, conventional

INCI name:Linum usitatissimum

Sectors: Food, Feed

Characteristics: high in protein, high in fibre, rich in omega-3 fatty acids, rich in lignans, swelling

Variations: brown, gold