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Salba® is a grain rich in many key nutrients. Several of these, particularly calcium, iron, Omega-3 fatty acids, as well as dietary fibre, are deficient in the Western diet. Salba® improves a product’s nutritional profile by providing high quality protein and extraordinarily rich Omega-3 fatty acids without the characteristic off flavor of many soy and flax ingredients. These superior attributes make Salba ideal for easy incorporation into almost any food product design.
Salba® is functionally compatible with a range of widely accepted foods such as the following:
- Bakery products (breads, muffins, cakes, cookies, etc.)
- Dry breakfast foods (RTE cereal and hot cereal)
- Snack foods (tortilla chips, rice cakes, pretzels, etc.)
- Bars (meal replacement, nutritional, weight loss, sport, etc.)
- Packaged/Prepared foods (canned and dry soups, mayonnaise, jam)
- Pasta (fresh and dry)
- Beverages and powdered drink mixes
Gluten Free Salba® and Celiac Disease
The word "Celiac" comes from the Greek meaning "suffering in the bowels". This genetic, intestinal disorder was first established as a disease in the 1950's by several scientists in Great Britain, the Netherlands and the United States. Celiac Disease involves the first part of the small intestine in which there is an abnormal bowel lining caused by a permanent intolerance to gluten, the germ protein found in wheat, rye, barley and oats. Symptoms are varied and often difficult to diagnose. However, once a determination is made, full remission is possible once gluten is removed entirely from the diet.
Salba® is certified Kosher under the Kashruth Council of Canada, the largest Kosher supervisory and certification organization in Canada. They are internationally recognized by their trademark.