Functional Technologies Corp.

Functional Technologies Corp.

September 18, 2009 09:00 ET

Functional Technologies Corp.: Phyterra™ Yeast Adds Wine Industry Senior Executive as Advisor

NAPA, CALIFORNIA and VANCOUVER, BRITISH COLUMBIA--(Marketwire - Sept. 18, 2009) - Phyterra™ Yeast, a unit of Functional Technologies Corp. (TSX VENTURE:FEB) today is pleased to announce the appointment of wine industry sales and marketing veteran Dick Wallingford as a member of the company's Advisory Board. Mr. Wallingford will use his proven experience in business development and well-established relationships within the wine industry to assist in introducing Phyterra Yeast to the US marketplace.

Recently, Mr. Wallingford relocated to Napa from the UK where he operated his own successful wine import and distribution businesses. For many years, Dick worked at Beringer Wine Estates (now Foster's) in Napa, CA in numerous senior sales, marketing and business development roles. Dick served as Vice President Exports and National accounts, in addition to serving as a member of Beringer's Executive Committee for 15 years.

"We are thrilled to have someone of Dick's ability and track record to help us - he can add a lot to our sales and marketing efforts in Napa. He is well-respected in the industry and he is committed to making positive contributions to the wine industry as a whole," said Garth Greenham, President & COO of Functional Technologies Corp. and Phyterra Yeast, Inc.

"Phyterra Yeast uses an application science-based approach to tackling significant problems in the wine industry. With their new hydrogen sulphide-preventing products, they offer an effective solution to a widespread and expensive problem in commercial winemaking today," said Dick Wallingford. "I'm pleased to be back in the heart of the California wine business and thrilled to be helping Phyterra Yeast solve a well-recognized problem that has long plagued the winemaking industry."

Phyterra Yeast recently launched Napa-M, Napa-S, and California Red, the first three strains of its proprietary hydrogen sulfide-reducing wine yeast. These new yeast products prevent the sensory and spoilage issues that often occur from hydrogen sulfide (H2S) during fermentation. Hydrogen sulfide is a gas naturally emitted during fermentation, possessing a distinct rotten-egg smell.

Phyterra's H2S technology, which is platform-based and can be made available to any strain of yeast, is exclusively licensed from University of California at Davis ("UCD"). This solution to prevent H2S was developed by Dr. Linda Bisson at UCD, with widespread support of the wine industry led by funding from the American Vineyard Foundation. The new yeast strains lack the ability to form H2S during the fermentation phase, making them a robust preventative solution requiring no changes to existing production processes. Importantly, there are no negative impacts to the sensory attributes desired by the winemaker.

About Functional Technologies Corp.

We develop and commercialize proprietary technologies that enhance the natural properties of yeast and micro-algae - nature's microscopic workhorses. Our scientists apply novel techniques in this under-exploited multi-billion dollar market to solve significant problems and generate new opportunities for the food, beverage and healthcare industries. We market our Phyterra™ proprietary yeast strains that reduce the formation of foul-smelling hydrogen sulfide and the carcinogen urethane in wines and other fermented products. With a head office in Vancouver, BC, Functional Technologies (TSX VENTURE:FEB) has research and production facilities in Prince Edward Island and a U.S. sales office in Napa Valley, CA. For more see

Neither the TSX Venture Exchange nor its Regulation Services Provider (as that term is defined in the policies of the TSX Venture Exchange) accepts responsibility for the adequacy or accuracy of this release.

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