Partner Series—Beyond Nutrition: Flax for Clean-Label Functionality

Food Product Design Partner Series

According to totalHealth magazine, flax is the newest superfood - a classification that has recently propelled products to celebrity status. As consumer recognition increases, so does the demand for new products fortified with flaxseed. However, lending omega-3, fiber and antioxidant health benefits to products formulated with flaxseed is only the start. In addition to nutrition, flaxseed's versatile functionality supplies bakery, beverage, dressing and meat applications with taste, texture, moisture management and stability - even fat replacement - all in a natural, label-friendly format. This webinar explores these functional benefits along with nutritional claims and consumer insights and examines the process of MeadowPure™ flaxseed ingredients to optimize functionality and nutrition.

Content developed and sponsored by:

Speakers:
Kelley Fitzpatrick, M.Sc., serves as the director of health and nutrition for Flax Canada 2015 a unique industry-government relationship with the aim of increasing the overall economic value of flax. In this role, she coordinates funding of private and public initiatives in the areas of human and animal health and nutrition, functional food and natural health product (NHP) development, and plant genetics and agronomy. Fitzpatrick also leads the activities of the company, NutriTech Consulting. Her area of expertise is human health and nutrition. In a previous role, she was the founding president of the Saskatchewan Nutraceutical Network. She has also worked for the National Research Council of Canada and the University of Manitoba in business development and research commercialization. She has a master's degree in nutrition from the University of Manitoba and a bachelor's degree from the University of Winnipeg.

Tammy Crowe, Ph.D., is currently a managing principal at StratiTek, a food and nutrition technology and product development firm that provides technical solutions and support to the food and nutrition industry. She received her doctorate in food science and technology from Iowa State University and also holds an master's degree in nutrition (biochemistry and physiology). Crowe previously led the Global Strategic Ingredients Group at Campbell Soup Company, where she was responsible for identification, investigation and development of innovative technologies and ingredients which could be leveraged to provide growth and productive opportunities. Previously, she has served as a research scientist for Kraft Foods, Kalsec, and the U.S. Navy.

Glenn R. Pizzey is co-owner of Pizzey's Milling which sold to Glanbia Nutritionals Canada Inc. in September 2007 and now operates as Pizzey's Nutritionals. In his role, he oversees operations, R&D and the scientific aspects of Pizzey's Nutritionals. He invented the patented MeadowPure process and other intellectual property pertaining to flaxseed and flaxseed processing. Pizzey earned his bachelor's degree in agriculture with a major in animal science and a minor in farm business management and marketing from the University of Manitoba. He is director of Flax Growers Western Canada and member of the research and technical committee for the Flax Council of Canada.