Suffering bakery industry offered low carb alternative
range of bakery mixes for retail bakers wanting to produce low carb
alternatives of popular bread-based foods.
Bioriginal are promoting these bakery mixes to the food industry as a healthy and nutritious alternative for making bread, rolls, muffins, pizza crusts and tortillas.
"It has been estimated that one fifth of North Americans are on some form of low carb diet, that means there is a target audience of 40-50 million people for this product," said Shelagh Jamieson, the director of marketing at Bioriginal. "In general Americans tend to eat too many carbs, and so this product is also beneficial for those not on a strictly low carb diet."
The company is hoping low carb eaters, who may be cutting their intake of key vitamins and minerals as they avoid breads, pasta and starchy vegetables, will be won over to these foods. The low carb bakery mixes contain BakOmega, a flax flour that is rich in fibre and protein and a good source of omega-3 fatty acids, lignans, vitamins and minerals.
"Those on low carb diets are often deficient in omega-3 fatty acids and fibre and our low carb bakery mixes can provide these essential nutrients," said Cameron Kupper, the sales manager of functional foods at Bioriginal.
Bioriginal will launch the new range at this year's Institute of Food technologists (IFT) Food Expo.
Almost all of the biggest US food and drink manufacturers have begun to develop products specifically for low-carb consumers, including a low-carb cola from Coca-Cola and low-carb chocolate from Hershey's.
