FOR IMMEDIATE RELEASE - October 31, 2016
 
PIZZEY INGREDIENTS INTRODUCED FLAX MILK PROTOTYPE AT SUPPLYSIDE WEST
 
Russell, Manitoba - Pizzey Ingredients introduced an innovative new flax milk prototype at SupplySide West 2016, made with Pizzey Ingredients' BevPur flax.
 
The market for plant-based milks is growing rapidly, with consumers increasingly demanding products that are nutritious and free from major allergens.  Product formulators can meet this demand with flax milk made with BevPur.  Unlike other flax milks currently on the market that contain flax oil, flax milk made with whole-milled BevPur flax gives consumers all the benefits of flaxseed - ALA Omega-3, fiber, protein and lignans.  Formulators may choose to develop flax milk made with BevPur, Pizzey Ingredients' flagship whole-milled flaxseed product, or BevPur Ultra, the company's newest offering that is even more finely milled than our original BevPur.  Both products are optimal for creating a creamy, delicious milk alternative for today's consumers.
 
As with all of the products in Pizzey Ingredients' PurFlax line, BevPur and BevPur Ultra undergo the company's proprietary targeted heat treatment process, which preserves flaxseed's natural stability and nutrition while standardizing for a low microbial load.  BevPur and BevPur Ultra are non-GMO, gluten-free, and available in both organic and conventional offerings.  BevPur and BevPur Ultra each have a shelf life of two years.
 
Grown.  Milled.  Nurtured.  It's Canadian flaxseed at its finest.  To learn more, visit www.pizzeyingredients.com today.
 
 
 
FOR IMMEDIATE RELEASE - September 19, 2016
 
Winnipeg, Canada - St. Boniface Hospital Executive Director of Research Dr. Grant Pierce (Director of Physiology and Pathophysiology, University of Manitoba) has received funding approval of $2,806,392 over seven years for his work on Dietary Flaxseed as a Nutritional Intervention for Cardiovascular Disease.  The funding comes from the Canadian Institute of Health Research (CIHR) - the major funder of health related research in Canada.  Dr. Pierce is one of only four scientists in Manitoba and 120 researchers in the country that were approved for funding.
 
Dr. Pierce has managed numerous clinical studies focused on flaxseed.  He is a world leading expert on the health effects of flaxseed and has been invited to speak at close to 100 meetings on his groundbreaking results on the relationship of flaxseed to lowering hypertension, in over 20 countries.
 
"This ground breaking research cements the relationship between the unique bio actives in flaxseed and very consequential human health benefits" said Glenn Pizzey, Vice President/COO and Director R&D of Pizzey Ingredients.  "It also bodes well for the entire flaxseed industry in North America."  Pizzey Ingredients supplies the high quality flaxseed used in Dr. Pierce's research.
 
In the CIHR grant, Dr. Pierce and his team will continue their on-going CIHR clinical trial to determine if flaxseed will lower blood pressure (BP) in patients with high BP but without secondary disease, and also study if flaxseed can delay or reduce the need for anti-hypertensive drugs.  Current drugs used to control hypertension are costly, can induce unwanted side effects, and they are not always effective.
 
"It cannot be emphasized enough how important clinical research is to the market success of value-added flaxseed products," said Kelley Fitzpatrick, Editor of Flaxresearch.com. "In order to gain the acceptance of health professionals, government regulators and the consumer, solid reputable science is a high priority."
 
In a separate line of study in animal models, Dr. Pierce will examine the potential of dietary flaxseed to reduce damage to the heart after a heart attack has occurred.  The mechanisms responsible for the anti-hypertensive action of flaxseed and its effects on heart protection from heart attacks will be studied.  Providing low cost alternatives to drug therapy that can be used alone or in conjuction with medication has enormous appeal for the Canadian health care system.
 
 
 

FOR IMMEDIATE RELEASE – February 1, 2016


PIZZEY INGREDIENTS NOW OFFERING ORGANIC FLAXSEED

Russell, Manitoba – Pizzey Ingredients is pleased to announce that it has received organic certification from Pro-Cert Organic Systems, Ltd.

All of Pizzey Ingredients’ flaxseed products are now available in certified organic offerings, including its PurFlax™ products. As with its conventional flaxseed, the company’s organic products undergo targeted heat treatment to provide a consistent microbial reduction while protecting flaxseed’s natural stability, nutrition and function. All of Pizzey Ingredients’ organic and conventional products are gluten-free, non-GMO and pesticide-free.

“We are pleased to offer a wide array of organic flaxseed products, while maintaining the strict quality and food safety standards that Pizzey Ingredients is known for,” says Mary Ekman, Director of Sales and Strategic Development. “Whether our customers choose Pizzey’s organic or conventional flaxseed, they can rest assured that they are receiving a top-notch product that is backed by our company’s decades of experience with flaxseed.”

Pizzey Ingredients is certified organic under the Canadian Organic Regime, with equivalency certification which permits the company to also offer its organic flaxseed products in the United States and the European Union.

Grown.  Milled.  Nurtured.  It's Canadian flaxseed at its finest.  For more information regarding flaxseed’s many benefits, and to learn how Pizzey Ingredients can help you incorporate those benefits into your products, visit www.pizzeyingredients.com today.



FOR IMMEDIATE RELEASE- January 15, 2016

PIZZEY INGREDIENTS ANNOUNCES EXPANSION OF ITS FLAXSEED FACILITY

Russell, Manitoba – Pizzey Ingredients is pleased to announce the expansion of its flaxseed processing facility in Russell, Manitoba, Canada.

The expansion of Pizzey Ingredients’ SQF-certified facility will include an extension of the company’s heat treatment capability. Currently, Pizzey Ingredients’ PurFlax™ branded products undergo targeted heat treatment to provide a consistent microbial reduction while protecting flaxseed’s natural stability, nutrition and function. Once the expansion is commissioned in Q2 2016, all flaxseed produced by Pizzey Ingredients for both human and animal consumption will undergo a heat treatment step.

“While flaxseed itself does not present an inherent food safety risk, like any raw, natural product it can potentially become contaminated in the supply chain,” says President and CEO Linda Pizzey. “The expansion of our facility, which will enable us to heat treat all of our flaxseed, is a pre-emptive step that underscores Pizzey Ingredients’ dedication to producing the highest quality, safest flaxseed available on the market.”

Grown.  Milled.  Nurtured.  It's Canadian flaxseed at its finest.  For more information regarding flaxseed’s many benefits, and to learn how Pizzey Ingredients can help you incorporate those benefits into your products, visit www.pizzeyingredients.com today.



FOR IMMEDIATE RELEASE – September 4, 2015

PIZZEY INGREDIENTS ANNOUNCES THE APPOINTMENT OF MARY EKMAN AS ITS DIRECTOR OF STRATEGIC DEVELOPMENT AND SALES

Russell, Manitoba – Pizzey Ingredients is pleased to announce the appointment of Mary Ekman as its Director of Strategic Development and Sales.

Mary will lead Pizzey Ingredients’ ongoing work to advance the flaxseed industry through spearheading new product development and supporting vital research projects. Mary will also work closely with CEO Linda Pizzey in leading Pizzey Ingredients’ business development team and will support the company’s Quality Assurance team.

Mary has over fourteen years of cross-functional experience in the food industry. Mary was the U.S. Operations Manager and a member of the business development team of Pizzey’s Milling, the company founded by her parents Glenn and Linda Pizzey, prior to its sale in 2007 and during its transition to new ownership.

Most recently, Mary was Strategic Operations Manager for a major U.S. dairy and feed company. Mary previously served as Operations Quality Development Manager, Supplier Quality Assurance Auditor and held other positions in quality assurance and production with the same company. Mary earned a Bachelor of Science in Food Science from North Dakota State University and a Masters of Business Administration from the University of Phoenix.

Grown.  Milled.  Nurtured.  It's Canadian flaxseed at its finest.  For more information regarding flaxseed’s many benefits, and to learn how Pizzey Ingredients can help you incorporate those benefits into your products, visit www.pizzeyingredients.com today.



FOR IMMEDIATE RELEASE - March 12, 2015

FLAXSEED SIGNIFICANTLY LOWERS BLOOD PRESSURE, ACCORDING TO RESULTS OF FLAX-PAD STUDY PRESENTED AT ENGREDEA 2015

Russell, Manitoba – Grant N. Pierce, PhD, Executive Director of Research at St. Boniface Hospital and Professor of Physiology and Pharmacy at the University of Manitoba in Winnipeg, Canada, presented his groundbreaking flaxseed research at Engredea 2015.

Dr. Pierce presented the extraordinary results of the Flax-PAD Study, which examined flaxseed’s impact on hypertension. Hypertension is the leading cause of death for women today, and ranks just behind smoking as the highest risk factor causing death in both sexes.

The Flax-PAD study was a one year double blinded, placebo controlled, randomized clinical trial which followed 110 patients who were previously diagnosed with peripheral arterial disease. These patients were primarily male, current or former smokers (just over 90% of participants), who also suffered from hypertension. Fifty-nine percent of these patients had also been diagnosed with coronary heart disease.

After 6 months, the Flax-PAD Study found average systolic blood pressure reduction of 10 mmHg and diastolic blood pressure reduction of 7 mmHg among study participants who were randomly selected to ingest flaxseed daily. A systolic blood pressure reduction of 10 mmHg is associated with a 36% lower risk of stroke and a 27% lower chance of having a heart attack. Even more significantly, a diastolic blood pressure reduction of 7 mmHg is associated with a 46% lower chance of stroke and a 29% lower risk of heart attack.

Dr. Pierce’s research shows that this incredible blood pressure reduction is greater than the reduction reported by the three leading blood pressure drugs, and is the highest blood pressure reduction ever shown through a dietary intervention, including reducing sodium.

For more information regarding Dr. Pierce and his research, please visit http://www.sbrc.ca/pierce/.

Pizzey Ingredients  •  PO Box 550  •  Russell, Manitoba R0J 1W0 Canada  •  204-773-3532  •  © 2016 Pizzey Ingredients