Expertise
Linette is product of the Bleu Blanc Coeur Association
It complies with two stringient standards for production and the end product;
Production - must be from Linseed varieties grown and selected for their high Omega-3 content and the final processing is completed in France.
The End Product - must have full traceability from sustainable sources and deliver a digestble High Omega-3 content.
Linseed is a rich source of Omega-3, however, the omega-3 that is present in its original form is not easy for the human digestive system to access.
The company, Valorex, has developed a patented process for linseed grain called 'Tradilin'.
The Tradilin process is similar to cooking in a pressure cooker. By adjusting temperature and pressure the process activates and de-activates certain enzymes to make the linseed grain more digestible. Finally, mechanical pressure is applied to release the oils and make the Omega-3 available.
Linette® is a product that was born by chance in 2002....
The Bleu-Blanc-Coeur Association was conducting its first clinical studies to compare the Bleu-Blanc-Coeur "Diet" with a standard 'control' group. The aim was to measure how effectively a high quality diet fed to animals would carry through as a benefit in a human diet based on those same animal products.
As one part of the experiment, Bleu-Blanc-Coeur wanted to give one group of volunteers a vegetarian diet that was equivalent to a similar diet based on animal products. In order to acheive equivalent levels of Omega-3 in the vegetarian diet they created a linseed based flour (Linette) to be used in the experiment.
When the results came in, the first question that they were asked was - "Where can I get supplies of Linette?"
From that moment, Bleu-Blanc-Coeur decided that they would find a way to provide all consumers with the Linette product.
Bleu-Blanc-Coeur approached Valorex, a company specialising in the treatment of linseed, to develop Linette in the form that we see it today.
Linette is made from linseed seed grown by producers following the Bleu-Blanc-Coeur approach with varieties specialy selected for their high omega-3 content and fully traceable from the field to the plate.
