Saskatoon, SK, Canada – Bioriginal Food & Science Corp. will unveil a new and innovative group of flaxseed products for the functional food and bakery markets at the 2004 Institute of Food Technologists (IFT) Food Expo.
Bioriginal’s Low Carb Bakery Mixes contain BakOmega™, a patent-pending flax flour that is stabilized and rich in fiber and protein. BakOmega™ is a great source of omega-3 fatty acids, lignans, vitamins , and minerals. These bakery mixes are a healthy and nutritious alternative aimed at food service and retail bakers for making breads, rolls, muffins, pizza crusts, and tortillas while retaining a low carb profile.
“The Low Carb Bakery Mixes are an excellent way to boost fiber, protein, and omega-3 fatty acid consumption, while adhering to the daily carbohydrate intake levels for low carb dieters. Those on low carb diets are often deficient in omega-3 fatty acids and fiber; Bioriginal’s Low Carb Bakery Mixes can provide these essential nutrients,” states Cameron Kupper, Sales Manager of Functional Foods for Bioriginal Food & Science Corp.
Sample Bioriginal’s Low Carb Bakery Mix Products at booth #2995 during the IFT Food Expo July 12-16 in Las Vegas, Nevada.
For more information on how to add Bioriginal’s Low Carb Bakery Mixes to your product line, please contact Cameron Kupper, Sales Manager of Functional Foods at (306) 975-1166or [email protected].
Bioriginal is the world’s leading supplier of essential fatty acids, with a distribution network, which spans six continents and includes offices in Canada, Europe, and China. In addition to its signature flax and borage oils, Bioriginal delivers EFA oils from evening primrose, black currant, and fish. Bioriginal also produces organic flaxseed products and custom formulations targeting specific health concerns.