Flaxseed

Canada is a major flaxseed origin and the crop splits into brown and golden. Brown is the volume trade going to oil extraction, feed and industrial use; golden carries a premium into food and retail where appearance matters.

The attribute that governs everything downstream is stability. Flax is high in omega-3 fatty acids, which is the health positioning it is bought for and also why it oxidises faster than most seeds. Whole seed is considerably more stable than milled: buying milled means buying a shorter clock, and the cold chain and stock turnover have to be planned around it.

For food applications, ask specifically about the microbiological profile: flaxseed is often consumed without a kill step, so a validated reduction should be confirmed, never assumed.