Borage Pressed Cake: Novel Plant Protein Source for Supplement Formulations
Borage seed oil by-product, specifically its pressed cake, demonstrates significant potential as a sustainable, heat-stable plant protein source, offering new avenues for functional ingredient development in supplements.
Saskatchewan, Canada — 03 June 2026
New research from POS Biosciences Corp highlights borage pressed cake, a by-product of borage oil extraction, as a promising novel plant protein. Published in Sustainable Food Proteins, the peer-reviewed study details the protein composition and functional properties of this underutilised material. With a protein content nearing 32% by dry weight, borage pressed cake presents a viable sustainable source for supplement, food, and animal feed applications, according to Food Ingredients First.
The findings, driven by POS Biosciences' Borage360 initiative, align with broader industry efforts to valorise plant by-products into functional ingredients. Historically, borage (Borago officinalis L.) has been cultivated primarily for its gamma-linolenic acid (GLA)-rich seed oil, valued for its purported support for inflammatory response, skin health, and metabolic function. However, the residual pressed cake has largely been overlooked, representing a significant waste stream now identified as a high-value protein source.
Dr Thushan Withana-Gamage, principal research scientist at POS Biosciences, notes that the study provides foundational scientific understanding of borage pressed cake's protein characteristics. Key functional properties assessed include moderate water- and oil-holding capacities and crucial high thermal stability. This thermal resilience suggests its suitability for various manufacturing processes common in supplement production, where high temperatures can denature less stable proteins.
The emphasis on whole-crop utilisation underscores a sustainable approach to ingredient sourcing. Bioriginal Food & Science Corp, a Canadian borage oil manufacturer, processed 559 metric tonnes of borage seeds between 2020 and early 2025, producing approximately 388 metric tonnes of pressed cake. This volume indicates readily available raw material for scaled production of borage protein concentrates, isolates, and hydrolysates, which are currently undergoing further investigation by POS Biosciences.
What this means for United Kingdom
UK brand owners and manufacturers gain a new, sustainably sourced plant protein option, potentially diversifying their ingredient matrix and reducing reliance on established, often volatile, protein markets. The high thermal stability of borage protein reduces formulation complexity and offers flexibility in processing methods for capsules, powders, and functional foods. With rising consumer demand for traceable and sustainable ingredients, brands incorporating borage protein can secure a competitive edge. Procurement teams should engage with suppliers like Bioriginal to understand available volumes and lead times for this emerging ingredient, aiding in reformulation windows to capture early market advantage.
Additional research under the Borage360 initiative aims to further understand borage seed proteins at a molecular level, supporting the development of safe and high-value applications for this novel ingredient.
For more on UK formulation and manufacturing best practice, learn more at Supplement Factory.