If this page has not answered a question you have in mind, please do not hesitate to get in touch! Not only do I hope to answer your question but I hope to update this page so that it may answer it for others.
Where do chia seeds come from?
Chia is manly grown in South and Latin America, and this is where ours comes from Bolivia, Argentina or Mexico for example. The first batch of chia charge has been made using organic chia seeds. There are some grown in Australia also.
Why do you use whole seeds?
The seeds are a food, this is a guiding principle of the business, its about real food, not mucked about with, and this is a natural way for them to be consumed.
Whole seeds do break down in the body, and this is the way I understand that chia is usually used, I like the natural gel that the seeds form in the bottle, and if I’m not running I like watching the way they float around in a drink.
Why don’t you grind up the seeds, it might make it easier to drink?
The drinks I have tasted (imported from the US) using ground chia seeds end up looking like a kind sloppy porridge which I don’t find attractive or enjoy drinking, and when made up and left in the fridge overnight have developed unusual flavours. I think grinding up the seeds can start to break down the fats. Its whole seeds for me, and I like them that way.
My chia charge drinks are usually made the night before, I like my drinks cold drinks and I lay the bottle on its side in the fridge to stop the seeds blocking the mouthpiece.
Making a drink the night before with ground chia seeds, means it ends up looking like wallpaper paste. Using whole seeds , means I get to look at all those health giving seeds floating around in my favourite drink every morning.
Are you launching any other products?
We certainly have a few more ideas up our sleeve but we can't mention much right now. Have an idea for a product - let us know!
Real food is central to your business, why do you use maltodextrin and citric acid in chia charge?
A good question! The maltodextrin is specifically in as a blending aid, because the natural sweetener stevia is so strong 180X more sweet than sugar, it is very difficult to weigh out and then blend evenly in a batch of chia charge. So what we do is mix the stevia with maltodextrin to bulk it out and then mix it with the rest of the ingredients. A bit like mixing salt with the flour when you make bread at home (you do make your own bread right?).
The citric acid is added purely for flavour, I couldn’t get the right sweet/acid balance using natural flavouring and raspberry powder alone so had to add this. If any flavouring people out there have a better solution please let me know, I would love to use less ingredients.
If this page has not answered a question you have in mind, please do not hesitate to get in touch! Not only do I hope to answer your question but I hope to update this page so that it may answer it for others