Flaxseed Expertise
Our family knows flax
Flax has been a Pizzey family tradition for decades. Before we founded Pizzey Flax, Linda was selling hundreds of loaves of flax bread per week at local farmers’ markets, and Glenn obsessed over the nutritional benefits of the product.
Today, we have more resources than ever to create and nurture this super food, and our passion for its health and nutrition is still as strong as ever.
“The Pizzey family have been a valued supplier and partner to K2B Ltd for many years and the expertise from the team has been invaluable in helping to develop sales in the U.K. and Europe.”
– Neil Terry, K2B Ltd
Our lab
At Pizzey Flax™, our lab and testing capabilities are at the core of our business. For over 35 years, the Pizzey family has spent countless hours studying flaxseed’s nutrient content, oil stability, shelf life, and food safety and quality.
As a result, Pizzey Flax™ consistently raises the bar in a variety of areas, including processing, shelf life analysis, and incoming seed selection. The standards developed by our team are what many in the industry use today.
Pizzey Flax™ supports clinical research and has provided flaxseed for use in many clinical studies and trials which have resulted in published research in the area of human nutrition.
Over the years we have collected thousands of flaxseed samples from our farm and other farms in the region. At our lab, we test for important safety attributes like lipid stability, aerobic plate count and the absence of allergens. We use accredited third-party labs for verification of our results as well as pathogen testing.
Pizzey Flax™ Food Quality and Safety Expertise
We are constantly learning more about flaxseed.
Being “flax experts” is very important to us, and after 35 years of studying milled flaxseed nutrient content, oil stability, shelf-life, and food safety and quality, we are confident we meet the requirements. We feel that our proprietary process as well as our onsite lab help us stand out in terms of quality and safety.
How our process works:
1. We start with the best raw material - no unhealthy, immature, or damaged seeds.
2. Our cleaning system removes wheat and mustard - allergens of potential concern in flaxseed growing regions.
3. PurFlax™ milled flaxseed products go through a heat treatment process to reduce microbial load.
4. After heat treatment, our milled flaxseed is milled using specialty mills designed to limit damage to the seed’s cell wall as much as possible. This gives us a milled flaxseed product that is not cakey or oily and is shelf-stable for two years at room temperature.
What we test for in our onsite lab:
- Lipid stability
- Food safety and quality
- Allergens
- Third party testing
We use 3rd party ISO 17025-accredited labs for verification of our in-house results as well as allergen, pathogenic bacteria, GMO, multiple residue analysis, and heavy metals testing.
If you would like to learn more, you may download our white paper entitled Pizzey Flax™ Food Quality and Safety Expertise or you may ask a flax expert for more information.