The Manitoba-headquartered manufacturer mills flaxseeds for lignans and omega-3, but now is adding fish oil into the mix for its added benefits.
Flaxseed yields the shorter chain fatty acid ALA (alpha-linolenic acid), which is less bioavailable than the DHA (docosahexaenoic acid) and EPA (eicosapentaenoic acid) typically from fatty fish.
By 2011, market researcher Packaged Facts predicts DHA/EPA will take over the omega-3 market with a 71.4 percent share compared to 28.6 percent for ALA.
As such, Pizzey's is marketing its new ingredient for the benefits of the "three omega-3's" - ALA from flaxseed, along with DHA and EPA from fish oil.
In addition, Pizzey's claims the high antioxidant acid content of its flaxseed ingredient allows it to stabilize the fish oil. The final result of the combination is an ingredient with a shelf life of up to one year. The company claims the ingredient does not compromise the taste or smell of food.
