Bulk White Chia Seed
Source86 supplies bulk white chia seeds from Salvia hispanica L. in whole and ground forms, in conventional and certified organic grades. Whole seed measures 1.5 to 2.1 mm and carries 16.5 to 20.4 g protein, 30.7 to 35.8 g fat, and 28.5 to 37.5 g dietary fibre per 100 g, at 7 to 10 percent maximum moisture depending on origin.
White chia delivers the same gel forming fibre and omega 3 rich oil as black chia, in a pale seed that blends into light doughs, dairy alternatives, and beverages where dark specks are unwanted. Supply is drawn from growers and processors in Paraguay, Bolivia, Peru, and India, with certified organic seed from Paraguay and Bolivia and ground seed milled in Paraguay. Contact us for current availability and pricing by origin and grade.
Product Data
| Botanical Identity | Salvia hispanica L., white seeded chia |
|---|---|
| Common Name | \White chia seed, white chia |
| Available Forms | Whole seed; ground seed |
| Certification Status | Conventional or certified organic whole seed; conventional ground seed |
| Appearance | Small oval seeds, white to grey, with occasional natural yellow or dark grains; ground form is a fine pale meal |
| Flavour | Mild, neutral, and faintly nutty |
| Seed Size | 1.5 to 2.1 mm; 99.9% passes a 2.0 mm screen on select grades |
| Ground Particle Size | 49.2% retained on 35 mesh, 34.6% on 60 mesh, 15.3% on 100 mesh, 0.9% through 100 mesh |
| Moisture | 7.0 to 10.0% maximum |
| Energy | 382 to 534 kcal per 100 g |
| Protein | 16.5 to 20.4 g per 100 g |
| Fat | 30.7 to 35.8 g per 100 g, up to 32 g polyunsaturated |
| Dietary Fibre | 28.5 to 37.5 g per 100 g; 2 to 6 g soluble, 26 to 31 g insoluble |
| Sugars | 0 g per 100 g |
| Sodium | 0 to 37 mg per 100 g |
| Total Plate Count | 10,000 to 500,000 cfu/g maximum by grade |
| Yeast and Mould | 100 to 10,000 cfu/g maximum by grade |
| Coliforms | 10 to 500 cfu/g maximum |
| Allergen Status | \No major allergens declared; naturally gluten free, with cross contact confirmed per supplier |
| Origin | Paraguay, Bolivia, Peru, India |
| Shelf Life | 24 to 36 months in original packaging |
| Storage | Cool, dry, and ventilated, away from sunlight, ideally 12 to 25°C; ground seed below 20°C at 65% relative humidity maximum |
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Certifications & Compliance
Core Documentation: Certificate of Analysis, specification sheet, nutrition fact panel, ingredient statement, and process flow chart, with moisture and microbiology reported on the COA.
Certified Organic: Organic white chia from Paraguay and Bolivia ships with organic certification documents and is handled segregated from conventional lots.
Microbiological Testing: Plate count, yeast and mould, coliforms, E. coli, and Salmonella are reported per lot, with Listeria, Bacillus cereus, and Staphylococcus aureus on select grades.
Allergen Statements: Supplier declarations confirm no major allergens, including chia only processing lines at select processors, with cross contact disclosed where shared lines handle gluten, soy, or sesame.
Non GMO and Gluten Free Statements: Supplier non GMO and gluten free statements are available for qualifying grades.
Traceability: Lot code explanations and country of origin statements link each shipment back to its production lot and origin.
Forms & Processing
Whole White Chia: Cleaned and sorted whole seed for visible inclusions, toppings, hydrated gels, and chia drinks.
Ground White Chia: Whole seed milled into a pale meal for flours, bakery premixes, and smoothies where faster hydration and a smooth texture are needed.
Organic White Chia: Whole seed grown under certified organic protocols for organic labelled SKUs, on specifications that match conventional seed.
Production & Sourcing
White chia is a seed colour selection of Salvia hispanica, grown in the same regions as black chia but kept as separate white seeded lots. Source86 sources from processors in Paraguay, Bolivia, Peru, and India, which places supply in both hemispheres and on separate crop calendars. Paraguay supplies conventional, organic, and ground seed, Bolivia adds conventional and organic whole seed, and Peru and India add conventional whole seed.
- Harvest and Threshing: Chia is harvested once the flower spikes have dried, then threshed to release the small seeds from the heads.
- Cleaning: Seed is cleaned by air and screen to remove dust, chaff, stones, and foreign seeds before grading.
- Sorting and Grading: Seed is sized and sorted to hold white and grey seed, with occasional natural yellow or dark grains kept within specification.
- Milling: For the ground form, cleaned whole seed is milled to a controlled particle size distribution across 35, 60, and 100 mesh.
- Testing, Packing, and Traceability: Each lot is tested for moisture and microbiology, packed in sealed bulk formats, and coded for lot traceability.
Applications
- Bakery and Gluten Free Products: Breads, muffins, crackers, and cookies use white chia for binding and moisture retention without dark specks in pale crumbs.
- Nutrition Bars and Cereals: Bars, energy bites, granola, and muesli use whole white chia as a light coloured inclusion that adds fibre and cohesion.
- Beverages and Functional Drinks: Chia drinks, smoothies, and juices use whole seed for a suspended gel texture or ground seed for fibre and omega 3.
- Dairy Alternatives and Puddings: Chia puddings, plant based yogurts, and creamers use white chia to thicken without changing the finished colour.
- Plant Based Meat Alternatives: Burgers, meatballs, and patties use ground white chia as a binder and texturiser that holds water and oil.
- Breakfast Products: Overnight oats, porridge blends, and breakfast bowls carry whole or ground white chia for fibre and a soft gel texture.
- Dressings and Sauces: Dressings, sauces, and dips use ground white chia for viscosity and water binding in light coloured bases.
- Snacks and Crackers: Seed crackers, crisps, and snack clusters use whole white chia as a visible seed that bakes into a crisp structure.
- Private Label and Contract Manufacturing: Contract manufacturers and private label brands specify white chia across the categories above for consistent colour and specification.
Physical & Functional Characteristics
Soluble fibre mucilage forms a gel on hydration, binding doughs, batters, and bars, with stronger binding in the ground form.
Hydrated chia replaces egg in vegan baked goods and plant based systems, supporting structure and moisture.
The seed holds many times its weight in water and binds oil, improving moisture retention and yield.
Gel formation thickens puddings, sauces, dressings, fillings, and beverages without added gums.
The pale seed keeps light coloured doughs, dairy alternatives, and drinks visually clean, unlike dark black chia.
Chia adds omega 3, dietary fibre, and plant protein while keeping a mild, neutral flavour in the finished product.
Functionality
- Gel Formation and Binding: Soluble fibre mucilage forms a gel on hydration, binding doughs, batters, and bars, with stronger binding in the ground form.
- Egg Replacement: Hydrated chia replaces egg in vegan baked goods and plant based systems, supporting structure and moisture.
- Water and Oil Holding: The seed holds many times its weight in water and binds oil, improving moisture retention and yield.
- Thickening: Gel formation thickens puddings, sauces, dressings, fillings, and beverages without added gums.
- Colour Neutrality: The pale seed keeps light coloured doughs, dairy alternatives, and drinks visually clean, unlike dark black chia.
- Nutritional Fortification: Chia adds omega 3, dietary fibre, and plant protein while keeping a mild, neutral flavour in the finished product.
Benefits for Commercial Manufacturing
- Clean Colour in Light Products: White chia brings chia functionality to pale breads, puddings, and drinks without the visual specks of black seed.
- Multi Origin Supply: Processors in Paraguay, Bolivia, Peru, and India spread supply across origins and crop calendars, reducing dependence on a single harvest.
- Conventional and Organic Options: Conventional and certified organic whole seed let brands run standard and organic SKUs on matching specifications.
- Whole and Ground Formats: Whole seed suits inclusions and gels, while ground seed suits flours, premixes, and fast hydration systems.
- Single Ingredient Label: White chia declares as chia seed, supporting clean label binding and thickening in place of gums or eggs.
- Long Shelf Life: A 24 to 36 month shelf life in original packaging supports forward contracting and steady drawdown across the year.
- Documentation Ready: COA, specification, nutrition panel, allergen, non GMO, gluten free, and origin documents support supplier approval and QA review.
