Now taking lead in the clean food revolution, this up-and-comer could radically change consumers’ choices on nearly every grocery shelf
- The $160 billion wheat flour market is heading for a shakeup as consumers demand more wheat-free and gluten-free foods.
- Some companies are making new flours, some are making loaves of gluten-free bread, but only this company is making headway in every aspect of this revolution… from restaurant supplies to baking mixes.
- Sales are expanding so fast the company is on a tear to complete its new packaging plant expansion within weeks so it can meet current orders… and raise production capacity 14X higher.
Meet the upstart company that invented a product so good it’s outrunning its founder’ most optimistic projections.
A sudden star in the worldwide shift to clean foods, every bag of the company’s breakthrough gluten-free flour on grocery store shelves is quickly snapped up.
It’s crashing into the big time at breakneck speed thanks to the stunning results of a test it ran in what could be seen as gluten-free’s most hostile environment… pizza parlors.
200 Pizza Kitchens Are Already Writing This Company’s Orders
This company knew they had something so good that restaurants, bakeries and commercial customers would line up for it.
So they put their Flour to a trial by fire…
They asked Panago Pizza to partner with them in testing their new pizza shells. All 23 of Panago’s Ontario franchises gave them a tryout.
It was an immediate hit… The product was so perfect, Panago wanted a big commitment.
This is this company’s foot firmly in the door of a very big market. Pizza blends reach $154.8 billion in sales globally and $46.3 billion in the US.
Gluten-free pizza crusts are becoming so popular that they could be a $2 billion market in the next three years.1
There’s no better indication of commercial success than a sold-out product. Panago wants more pizza shells than this company can make right now. But that’s all changing when this company’s opens the doors to its new factory this coming spring.
Chef-Driven Innovation Perfects the Healthier Flour the World Was Waiting For
What sets this company apart from the competition is how and why it was started. This is not the story of a giant adding a new product. This is a story about survival and taste.
In 2012, the company’s founder, Chef Jen Peters was diagnosed with celiac disease.
Jen trained under Bruno Marti, the godfather of Canadian fine cuisine. She also worked in Michelin-starred restaurants in Europe. And she is married to another brilliant chef Hamid Salimian who has worked alongside her in the development of the complete product line.
Jen and Hamid made tweaks that only gifted chefs would try—like putting a touch of ginger in one mix to get wheat-like warmth or adding a tiny bit of turmeric in another one. But that was not the most startling thing they did.
Because Jen and Hamid cook like chefs, they understand that wheat substitutes are not wheat… and the only way to develop the absolute best ones is to accept those limits.
Yet big companies like Pillsbury keep selling their one basic GF flour mix (usually rice flour) as though it can replace wheat in every possible use. The results have been poor tasting products that don’t hold up to heat, and in the end disappoint the consumer.
Because of its tailored products that work well and taste right, this company is working toward a future with its products in the pasta section, cracker aisle, bakery, frozen food section… they might even end up as ingredients in things like canned soup and gravies.
You Can’t Hop on a Trend Any Earlier Than This
If you wonder how one young company with a handful of alternative flour products could upend a $160 billion global flour market, take a walk around a grocery store and it will be clear.
Look at the labels. Wheat flour is in everything from bread to tomato soup and chicken nuggets.
And the pressure is on every food company to offer products without it.
Today, 30% of Americans are avoiding gluten2. It’s not just people with celiac disease, they’re only 1% of the population.3
Going wheat- and gluten-free is definitely not a fad. The trend is accelerating. More people switch over every year, and they’re doing it for a variety of reasons, including health and sustainability.
Consumers are looking for wheat-free products in the bread aisle (a $2.5 billion market as of 2019). In the flour section of the store (flour milling is a $17 billion market in the US4 and in pancake, breading and waffle mixes (another $2.5 billion-plus)5.
That’s why this company has so much potential to scale and so many markets to transform, from commercial restaurants to consumer bakery ingredients, to the potential for branded snack food items.
6 Compelling Reasons to Seriously Consider This Company In Your Investment Plans Without Delay
- Still A New and Unnoticed Winner— This company just came to the Canadian stock market on Nov. 8, but already this is a successful young business. Products are selling off shelves, and commercial buyers are writing big orders. You have a chance to be in so early that the founders themselves barely got in ahead of you. Ride along from the very start.
- Disruptive Ideas Win Shelf Space –Like soy, oat and almond milk has almost pushed cows milk to a corner of the dairy shelves, timely new ideas completely revise the world’s eating habits. The new things that skeptics might call fads turn out to be revolutions. Billions of dollars change hands and former winners recede when new options like gluten free flours and wheat alternatives step up. We expect this company to command flour alternatives the way Oatly and Blue Diamond dominate dairy-free milks.
- The Whole Blazing Grocery Store Is Open—Bob’s Red Mill has a small spot in the baking goods aisle alongside wheat flour. King Arthur has that and a small presence in the same aisle with gluten free cake mixes.
They may be big companies, but we call that limited vision. And you won’t find this company making that mistake. People avoiding wheat want to avoid it in all foods, and only this company is working to develop and produce selections for every aisle of the grocery stores where wheat now lurks… from bakery to canned goods to frozen foods, tortillas, snacks and pizza crusts.
- Health Matters—Some people believe that gluten-free is a fad that only people with celiac disease really need. They’re wrong because consumers have multiple good reasons to look for wheat alternatives.
This company’s flours are higher in fiber. They have more whole grains, lower sodium (salt), higher potassium (good for your blood pressure) and 12% lower carb content compared to regular wheat flour. This company’s products are free of common allergens and easy to digest. It’s not just the gluten in wheat that causes problems. High fructans affect many more people, especially those with irritable bowel or frequent indigestion. This company’s is tapping into consumers’ desire for healthier food choices.
- Unique Approach Has No Direct Competition—Chef-driven creativity is meeting marketplace demand with tastier and better performing products. This company is tweaking blends in ways no one else is even trying, including subliminal natural seasonings to mimic wheat taste without the wheat. This company is also the only gluten-free and wheat-free maker that is building a strong brand that could soon be recognized in more than 80% of grocery store aisles. From ready-to-eat snacks, crackers and cereals to breads, desserts, flours, pancake and cake mixes, breading mixes, tortillas, and more.
- Vertical Take Off—Like a missile jumping off the launch pad, this company is moving fast. Its pilot program to try out new pizza crusts was so successful, the company had to turn down orders. It’s now building a new packing plant to increase capacity by 8 -14X.
Running two 8-hour shifts a day, in its new 8,000 square foot facility, its machinery can produce $10 million worth of flour per day. Investment like that should be your go-ahead sign. This company is making the leap from startup to major competitor.
Time To Make Your Move
This Company is running below investors’ radars this week, possibly next… but don’t expect that to last for long.
Its new plant will be in production in Spring 2022. That means those big orders will be filled, more will be written, and the company should see a strong revenue stream.
Best of all, that should be a strong visible stream, because this new to the market company will be filing quarterly reports that should excite new investors and push share prices rapidly upward.
So, the chance to get in early is growing short. The world will have full access to the numbers soon, and they’re sure to be intriguing.
Sign up to learn more about the company behind this fast-moving opportunity.
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5other than flour milling, figures are from GFCO investor deck. No data for pancake and waffle sales alone.