Hemp
Scottish Hemp Oil Shows Promise for Sustainable Foods
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Can Hemp Help Build a Greener Food Future?
As the global food industry searches for ways to feed growing populations while reducing environmental impact, attention is increasingly turning toward crops that can do more with less. Sustainability is no longer just a buzzword; it has become a necessity. Consumers want nutritious foods, manufacturers want efficient ingredients, and researchers are looking for ways to reduce waste across the entire food production chain.
Every year, food manufacturers generate large amounts of by-products during processing, many of which are discarded or used in lower-value applications, but what if those materials could instead become nutritious ingredients for future foods? That question is driving research into hemp seed oil and the materials left behind after oil extraction. A recent Scottish study1 explored not only the nutritional qualities of cold-pressed hemp oil but also whether its processing by-products could contribute to more sustainable and circular food systems. The findings suggest that hemp may offer much more than a healthy cooking oil.
Why Hemp Is Gaining Attention
Hemp has become increasingly popular as a sustainable agricultural crop. It grows relatively quickly, requires fewer agricultural inputs than some conventional crops, and can be used to produce food, fiber, construction materials, and industrial products.
From a nutritional perspective, hemp seeds have earned recognition for their healthy fat profile, plant-based protein content, and naturally occurring vitamins and minerals. Cold-pressed hemp seed oil, in particular, has attracted interest because it retains many of the nutrients present in the seed while avoiding intensive processing methods.
However, producing hemp oil also creates residual materials. These include press cake, the solid material left after oil extraction, and a filtration by-product known as “fudge.” Traditionally, these co-products have received less attention than the oil itself. Researchers wanted to determine whether these materials still contain valuable nutrients and functional properties that could make them useful food ingredients rather than waste products.
Examining Scottish Hemp Products
Researchers conducted what they describe as the first comprehensive commercial-scale analysis of Scottish cold-pressed hemp oil and its associated by-products. The study evaluated multiple aspects of the oil, press cake, and fudge, including their fatty acid composition, protein content, mineral levels, amino acid profiles, phytochemical content, cannabinoid concentrations, and functional properties relevant to food manufacturing.
By studying the entire production stream rather than focusing solely on the oil, the researchers aimed to better understand how hemp processing could fit within a circular economy model, where resources are used as efficiently as possible, and waste is minimized.
Beneficial Fatty Acids in Hemp Oil
One of the most notable findings involved the nutritional composition of the hemp oil itself. The oils contained relatively low levels of saturated fat while providing high concentrations of polyunsaturated fatty acids. These included substantial amounts of both omega-6 and omega-3 fatty acids with a ratio that ranged from approximately 2.7 to 2.8 to 1. This balance is often considered favorable from a nutritional perspective because modern diets frequently contain far more omega-6 than omega-3 fats.
The oil’s fatty acid profile suggests that Scottish cold-pressed hemp oil could serve as a nutrient-dense ingredient for consumers seeking plant-based sources of essential fatty acids.
Hemp By-Products Contain Valuable Nutrients
Perhaps the most intriguing aspect of the study was the nutritional richness found in the hemp by-products. The press cake retained considerable amounts of protein, fat, and dietary fiber-related compounds. Protein levels reached as high as nearly 33 percent, while total non-starch polysaccharides, an important source of dietary fiber, approached 23 percent in some samples. The filtration by-product, or fudge, also contained substantial amounts of fat and protein despite being a residual processing material.
These findings suggest that materials often viewed as secondary products may still hold significant nutritional value. Rather than being discarded, they could potentially be incorporated into food formulations, helping manufacturers extract greater value from every harvested hemp plant.
Minerals and Protein in Hemp
The study also revealed impressive concentrations of essential minerals. Both the press cake and fudge contained high levels of magnesium, phosphorus, potassium, iron, and zinc. In many cases, mineral concentrations were particularly elevated in the filtration by-product. These minerals play important roles in numerous physiological functions, including energy metabolism, oxygen transport, immune support, and bone health.
Researchers also analyzed amino acid content and found nutritionally relevant amounts of several essential amino acids, including leucine, valine, phenylalanine, and lysine. Because essential amino acids cannot be produced by the body and must be obtained through food, their presence adds to the nutritional appeal of hemp-derived ingredients.
Natural Plant Compounds Add Value
Beyond basic nutrition, the researchers examined the phytochemical composition of hemp products. Using advanced analytical techniques, they identified 175 phytochemicals across the samples. The press cake contained particularly high concentrations of these compounds compared to the filtration by-product.
Among the major compounds detected were ferulic acid, canabisin A, and syringaresinol. These naturally occurring plant compounds are of scientific interest because they may contribute to the biological activity and overall nutritional profile of foods.
The study also measured naturally occurring cannabinoids. CBDA and CBD were detected in the oil as well as in the processing by-products, though concentrations varied between products. Researchers focused on composition and characterization rather than evaluating any health effects associated with these compounds.
| Hemp Co-Product | Key Nutritional Attributes | Primary Industrial Potential |
|---|---|---|
| Press Cake | Up to 33% protein, 23% dietary fiber (non-starch polysaccharides), rich in ferulic acid. | Baking flour alternatives, plant protein isolates, high-fiber matrix extensions. |
| Filtration “Fudge” | Concentrated healthy fats, dense macro-minerals (Magnesium, Iron, Zinc, Phosphorus). | Nutrient-fortified creams, biological antioxidant additives, dietary supplements. |
Hemp’s Benefits for Food Manufacturing
Nutritional value alone does not determine whether an ingredient is useful in food production. Manufacturers also need ingredients that perform well during processing. For this reason, researchers assessed several techno-functional properties of the hemp press cake.
The material demonstrated strong oil-holding capacity, rapid wettability, and moderate bulk density. These characteristics can influence how ingredients behave in products such as baked goods, meat alternatives, nutrition bars, and other food formulations.
- Oil-Holding Capacity: Demonstrates high structural performance, making it highly useful for maintaining moisture and fat distribution in baked goods and plant-based meat alternatives.
- Rapid Wettability: Disperses and integrates quickly into liquid bases, which streamlines processing times for industrial-scale powder mixing and food formulations.
- Moderate Bulk Density: Offers optimal structural packaging and handling properties, allowing versatile integration into nutrition bars and dense functional food systems.
These functional properties may increase the versatility of hemp co-products and expand opportunities for their use in commercial food systems.
Hemp and Circular Food Systems
The broader significance of the research lies in its implications for sustainability. Modern food production often generates large quantities of by-products that are underutilized despite containing valuable nutrients. Circular food systems aim to reduce this inefficiency by finding productive uses for every part of a crop.
The Scottish study suggests that hemp oil production may align well with this approach. Rather than focusing solely on the extracted oil, processors could potentially use press cake and filtration residues as ingredients in additional food products. This strategy could help reduce waste, improve resource efficiency, and create new value streams for producers while making better use of agricultural outputs.
The Future of Sustainable Agriculture
The researchers conclude that Scottish cold-pressed hemp oil and its processing by-products possess a combination of nutritional, phytochemical, and functional characteristics that support their potential use in sustainable food applications. While the study does not evaluate health outcomes or consumer acceptance, it provides a detailed foundation for future research and product development.
As food systems continue to evolve toward greater sustainability, crops like hemp may offer a valuable combination of nutrition and resource efficiency. The findings suggest that the future of hemp in food may not be limited to the oil itself. The materials left behind after processing could prove just as important, helping transform what was once considered waste into useful ingredients for a more sustainable food supply.
References:
1. Madalina Neacsu, Anita Rani, Nicholas J. Hayward, Gary J. Duncan, Donna Henderson, Gary Cameron, Louise Cantlay, Susan Moir, Jodie Park, Wendy R. Russell, Nutritional composition and functional properties of Scottish cold-pressed hemp oil and by-products for sustainable food applications, Grain & Oil Science and Technology, 2026,, ISSN 2590-2598, https://doi.org/10.1016/j.gaost.2026.05.003
