Peer-reviewed research from the Borage360 initiative provides new insight into the protein properties of borage pressed cake
JUNE 2, 2026 – SASKATOON, Canada – POS Biosciences Corp. (POS), a member of the Bioriginal Group of Companies and leading provider of ingredient and process technology for the global food, beverage, nutraceutical, and agri-food industries, has published new peer-reviewed research examining the protein composition and functional properties of borage (Borago officinalis L.) pressed cake.
Published in Sustainable Food Proteins, the study, titled “Profiling and Characterization of Seed Storage Proteins From Borage (Borago officinalis L.) Pressed Cake as a Novel Plant-Based Protein Source,” was conducted as part of the POS Biosciences Borage360 initiative. The research provides foundational scientific insight into the structural, nutritional, and functional properties of proteins derived from borage pressed cake, a by-product of borage oil extraction, while supporting future investigation into sustainable pathways for borage-derived co-products and broader whole-crop utilization opportunities.
“This publication helps build foundational scientific understanding around the protein properties of borage pressed cake,” said Dr. Thushan Withana-Gamage, Principal Research Scientist at POS Biosciences and co-author of the study. “By characterizing these proteins, the research establishes an important foundation for future investigation into sustainable opportunities for borage pressed cake proteins across food, feed, and aquaculture sectors.”
Borage is cultivated primarily for its seed oil, which is among the richest known plant sources of gamma-linolenic acid (GLA), a polyunsaturated omega-6 fatty acid that has been studied for its role in supporting a healthy inflammatory response, skin health, and overall metabolic function, making borage a valuable ingredient in nutritional, dietary, and functional food formulations.
Despite these benefits, awareness of borage and its potential remains relatively untapped in the broader market, highlighting an opportunity to further educate consumers and drive future demand for borage-derived ingredients.
Internal data from Bioriginal Food & Science Corp., a leading Canadian borage oil manufacturer based in Saskatchewan and member of the Bioriginal Group of Companies, indicates that between 2020 and early 2025, approximately 559 metric tons of borage seeds were processed, yielding roughly 388 metric tons of pressed cake. As interest in sustainable ingredient development and whole-crop utilization continues to grow, this protein-rich material represents an important area for continued research into value-added applications.
“Our multi-decade investment into borage breeding and development has built a strong foundation of growth, backed by deep technical and innovation capabilities from POS,” said Randy Fournier, President and CEO of the Bioriginal Group of Companies. “The recognized health and wellness benefits of GLA continue to drive global interest in borage oil, while also expanding awareness of the broader value potential of borage-derived ingredients. As we look ahead, we see significant opportunity not only in continuing to expand the GLA oil market but also in further exploring sustainable and value-added applications for borage co-products, including its promising protein fraction.”
The study characterized the protein composition and properties of borage pressed cake using both laboratory-prepared and commercially processed samples. Notable findings include:
- Borage pressed cake contains approximately 32% protein (dry-weight basis), comparable to other oilseed meals such as canola and flax.
- Protein profiling revealed a diverse composition, with glutelin-like proteins as the predominant class, alongside 2S albumins, 7S globulins, and 11S globulins.
- Functional testing evaluated properties such as protein solubility, water holding capacity, and oil holding capacity, helping establish a baseline understanding of potential ingredient functionality.
- The proteins demonstrated high thermal stability, supporting further investigation into their functional behavior during food processing applications.
- Essential amino acids accounted for more than 40% of total protein, surpassing recommended adult requirements for most amino acids.
- Moderate digestibility was observed (IVPDCAAS ~56–59%), supporting potential as a complementary plant protein source relative to established proteins such as soy and pea.
- A relatively high tryptophan content (72–73 mg per gram of protein) was observed compared to several commonly used plant protein sources.
- Differences between laboratory-prepared and commercially processed samples highlight the influence that processing conditions may have on protein structure and functionality.
Collectively, the findings contribute to ongoing research exploring more sustainable and efficient utilization pathways for borage pressed cake, including future investigation into protein-rich ingredients such as concentrates, isolates, and hydrolysates derived from this underutilized resource. Additional research under the Borage360 initiative is ongoing to further expand molecular-level understanding of borage seed proteins and support the development of safe, high-value applications.
“Research into underutilized agricultural resources is increasingly important as the food industry looks to improve sustainability and maximize the value of existing crop systems,” said Dr. Withana-Gamage. “This study helps advance scientific understanding around borage pressed cake while supporting broader exploration of whole-crop utilization opportunities and sustainable ingredient innovation.”
The Borage360 initiative is funded and led by the Innovation and Technology Division of POS Biosciences Corp. and represents a systems-focused research approach to maximizing the value of the borage crop. By advancing research into both the oil-producing and protein potential of borage seeds, the initiative supports broader research into sustainable whole-crop utilization and ingredient innovation.
The full publication is available in Sustainable Food Proteins and can be accessed online at: https://doi.org/10.1002/sfp2.70047.
About POS Biosciences Corp.
POS Biosciences Corp. is a global ingredient and process technology leader with over 48 years of experience in protein, oil, and starch ingredient development and production. Headquartered in Saskatoon, Saskatchewan, POS is recognized worldwide as a trusted resource in plant-based bioprocessing. Serving more than 800 companies from over 40 countries, POS continues to increase Saskatchewan’s global visibility as a hub for innovation in the food-tech industry.
Contact
Anna Buchholz
Marketing Communications Specialist
Bioriginal Food & Science Corp
102 Melville Street, Saskatoon, SK Canada
+1-306-975-9252 | Anna.Buchholz@bioriginal.com
www.bioriginal.com | www.posbiosciences.com
