New flaxseed to answer organic market demand
its Meadowpure flaxseed brand, one to meet demand for organic
flaxseed and the other incorporating fish oil to overcome the
EPA/DHA versus ALA debate.
The MeadowPure selection process for the premium milled organic flaxseed involves careful selection of seed, which the firm says enables it to turn out a consistent product. "After many years, we are finally satisfied that the product we are bringing to market is stable and of the highest quality. There was no point in adding organic to the line if customers were not guaranteed that each batch would be the same," said Linda Pizzey, president of Pizzey's Milling. According to the company, the premium milled flaxseed could prove the answer to the problem for functional food manufacturers who are searching for a flaxseed solution for products sold in the booming organic industry. Datamonitor International has predicted that the organic market is expected to surpass $86bn (€62bn) in sales by 2009 - and Pizzey's Milling is certainly not alone in seeking to cater to consumers searching for more natural foods. "The MeadowPure process maintains the nutritional value of organic flaxseed with the additional benefit of an extended shelf life," said Pizzey. In order to make the most thorough selection for the premium flaxseed range the MeadowPure selection process separates damaged and immature seeds from those that are uniform in color and size. Only the selected seeds then go on to receive cleaning and stabilizing processes, which the company claims gives them an exclusive quality, providing consistent flavor, color and omega-3 levels. The organic whole milled flaxseeds then remain stable for up to a year if stored at room temperature, requiring no refrigeration. The Canada based company recently launched a flaxseed fish oil combo, which it said provides a full array of omega-3 benefits. The Manitoba-headquartered manufacturer mills flaxseeds for lignans and omega-3, but has now added 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. 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.
