Seed Selection

Flaxseed is a grain of exceptionally high oil content (40% by wt.) – of which 95% is unsaturated. Approximately half of the flaxseed’s oil content consists of nutraceutically rich omega-3 oils. This is all good news, nutritionally speaking. However, this highly unsaturated oil content also renders flaxseed highly susceptible to the development of rancid flavors and off-odors if the flaxseed is abused or processed in ways that expose the oils to oxidation.

Quality Control

The unsaturated oil in flaxseed is protected by a natural matrix of dietary fiber and antioxidants (primarily nutraceutically beneficial lignan phytoestrogens and phenolic acids). Flaxseed is one of Nature’s richest sources of antioxidants. Natural conditions can subject flaxseed to stresses that damage these natural defenses against oxidation, causing deterioration of the seed and its oil content. Slow or irregular growing conditions can result in high numbers of immature seeds that contain pro-oxidant enzymes or chlorophyll. These damaged or immature seeds will induce and accelerate the development of uncontrolled oxidative rancidity.

Process Control

Pizzey’s Nutritionals separates and discards damaged or immature flaxseeds from its crops during harvest and processing. The healthy seeds are further processed using a combination of proprietary, patented and patent-pending technologies that protect the integrity of the flaxseed during all stages of production. The result: Pizzey’s Nutritionals guarantees the stability of its flaxseed ingredients under normal, ambient storage conditions.

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MeadowPure® Process

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