Available: September 25
Time: 2pm EDT
Length: 60 minutes
Cost: Free
Sponsored by
Description:
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.
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.
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