For Immediate Release |
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Ameriflax and NCI Collaborate on Flax-Enhanced Bakery Products |
Fargo, N.D., USA -- Flax gained center stage at Northern Crops Institute (NCI) when Ameriflax Executive Director Kaye Effertz and NCI Food Technologist Bonnie Jacobson collaborated to develop recipes for a number of flax-enhanced baked products. The finishing touch was a photo shoot that displayed the beauty and nutrition of the flax-enhanced foods prepared from recipes developed at NCI. “There is a lot of interest in using whole and milled flax in different health food and bakery recipes,” says Effertz. “When we go to bakery shows, we want to promote flax and explain how to use it in baking recipes.” “Northern Crops Institute staff developed some unique recipes aimed at food service and processors,” says Effertz. “These recipes will go out to bakers throughout the U.S., and we are highlighting them at the top food manufacturing shows, such as Institute of Food Technologists (IFT), and American Bakery Expo. Northern Canola Growers and Ameriflax co-sponsored an initiative with Culinary Institute of America (CIA), and we will be featured on CIA's website in late fall. All the new recipes will be featured on our website, http://www.ameriflax.com/ .” John Borge photographed the flax-enhanced recipes, and Shannon Charpentier was the food stylist. Mehmet Tulbek, NCI Oilseed and Legume Quality Specialist, was consultant on the project. North Dakota producers grow about one-third of the North American flax crop and 92% of the U.S. crop. In 2005, N.D. had over 800,000 flax acres. Minnesota, South Dakota, Montana, and Iowa also produce flax. # # # |
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