For the first time, The Good Flour Corp. (CSE: GFCO, OTC: GFCOFCSE: GFCO, OTC: GFCOF) is making their chef-developed, gluten-free baking products available to consumers across North America.
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The celebrity chef and owner of Cioppino’s has long depended on Good Flour products to make the handcrafted gluten-free pastas his restaurant is known for.
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Stanley Tucci couldn’t offer greater praise for the Mediterranean grill, placing Cioppino’s at the top of his coveted list of favorites.
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Esteemed chef for the Ritz Carlton Laguna Niguel and a slew of five star establishments, Frederic Nail proclaimed:
“The search is over, the Good Flour Company got it right, flavor and texture, it is hands down the best Gluten-free products I’ve ever tasted.”
In an instant, a startup that spent ten years testing and perfecting its products, has become an “overnight success.”
Suddenly it produces a staple as the world shifts to cleaner eating habits, The Good Flour Co. is seeing great demand for their specialty baking products.
But with a new production facility aiming to be operational in Q2, they have the potential to raise production capacity 8 to 14X higher than current levels.
The company no one knew about two years ago could soon be a household name.
That’s The Good Flour Corp. (CSE: GFCO, OTC: GFCOFCSE: GFCO, OTC: GFCOF) and it should be at the top of your research list. Everything is coming together at the same time:
- The Canadian Pizza Chain Panago is using the Good Flour Gluten Free Pizza crust in 23 locations, that includes a combination of both storefronts and ghost kitchens. The next phase will be to scale up production and aim to supply all 212 of its franchises.
- Good Flour is about to seriously ramp up production through its new 8,000 square foot facility and automation line that will be in operation in Q2 of 2022.
- The company is targeting distribution opportunities in national chains and with food industry clients across the US and Canada.
- Just listed on the Canadian stock market, that included a fundraising to provide expansion funds, means they can act on their solid plan for the future.
GFCO already has distribution through major global brands such as Panago Pizza, Choices Market, Amazon, Fairmont Hotels, Gordon Food Service, and Sysco Food Service.
That’s why this opportunity could take the whole journey from startup to international recognition.
An Early Entry Point
If you wonder how one young company with a handful of alternative flour products could disrupt the $160 billion global flour market, take a walk around a grocery store and it will be clear.
Wheat flour is in everything from bread to tomato soup and chicken nuggets.
Some companies, like Bob’s Red Mill, which sells flour, are getting a fraction of the potential. So does Udi’s, which sells frozen breads. But GFCO is taking a unique approach. It’s aiming to offer gluten-free, allergen free, pre-spiced dry blends in every corner of the wheat market, addressing both sweet and savory for a variety of baking and cooking needs:
Double 00 Flour
Pizza Crusts
Pasta
Fried Chicken
Fish & Chips
Pancake & Waffle
Tempura
Cakes
Bulk Mixes for Restaurant
Burger Buns
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The bread aisle (a $20.5 billion market as of 2019)1
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In the flour section of the store (flour milling is a $17 billion market in the US)2
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and in pancake, breading and waffle mixes (another $2.5 billion-plus)3
Grandview Research puts the gluten-free pizza crust market at $2.23 billion.4 That’s why GFCO’s successful trial with Panago Pizza highlights the potential for this young company.
Good Flour’s Good Grains Keep Its Costs Sweet
A global flour shortage is looming—but GFCO investors should know this:
GFCO doesn’t buy wheat, and it’s nearly untouched by rising grain costs.
For conventional bread and pasta makers, reality is harsh. Wheat prices are by far their largest input cost. Last year, wheat rose 80% because of a drought. Just as the industry looked to Eastern Russia and the Ukraine for relief—they supply more than a quarter of the world’s wheat flour—that hope was dashed.
Instead of falling with better weather, wheat prices spiked again because of the conflict—a 64% hike from January to March.
At GFCO, though, everything’s holding steady. The company’s big purchases are tapioca and rice flours. No problems there.
Tapioca starch has barely budged. Up a bare 0.9% this spring, and only 2% higher than last year. Rice futures are up just 7% this year.
Chef-Driven Innovation Perfects the Healthier Flour the World Was Waiting For
The Good Flour Corp. is different from all the competition because it started differently. This is not the story of a giant adding a new product. This is a story about survival and taste.
In 2012, Good Flour’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. Her partner Hamid Salimian, also a brilliant chef, 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, King Arthur keep selling their one basic GF 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, The Good Flour Corp. (CSE: GFCO, OTC: GFCOFCSE: GFCO, OTC: GFCOF) 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.
To give you an idea how much change that could mean, think about the dairy aisle.
A Thriving New Market Niche for
The Good Flour Corp. to Dominate
Remember when the dairy case was just cow’s milk?
No more. These days’ you can hardly find the regular milk for all the almond, soy, oat, and whatnot products crowding it off the shelf.
Now consider this… the gluten-free (GF) flour market is bigger than the milk market. It’s worth $22 billion already.
This revolution is barely at the beginning and GFCO has a plan to offer products in every corner of it.
When Small Companies Go Big
GFCO began selling products in a few stores in Canada. You might have thought that was too small to matter. But in the food and drink business, that’s exactly how fortune-building breakouts happen. For instance…
Kathleen King began selling chocolate chip cookies at her parents’ farm stand. Then when she turned 21, she opened one store… the original Tate’s Bakeshop in Southampton, NY.4 She sold Tate’s to Mondelez for $500 million in 2018, where it’s now an important brand in the $25 billion a year business. 6
Snapple started out in a few stores on Long Island.7 Now you see it everywhere.
Amy’s Organic started with homemade chicken potpies in Petaluma, California.8 Sales are now a $500 million a year just on frozen dinners.
That’s the kind of future that could very well happen for The Good Flour Corp. (CSE: GFCO, OTC: GFCOFCSE: GFCO, OTC: GFCOF).
It All Adds Up to…
6 Reasons to Do Your Research On GFCO
- Still A New and Unnoticed Winner—GFCO just came to the Canadian stock market on Nov. 8, 2021.
- 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 Whole Blazing Grocery Store Is Open—baking aisle, bread aisle, and frozen foods… GFCO is working to develop and produce selections for every aisle of the grocery stores where wheat now lurks.
- Health Matters—It’s not just for people with gluten intolerances. GFCO wheat-free 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.
- Unique Approach To Disrupt the Competition—Chef-driven creativity is meeting marketplace demand with tastier and better performing products.
- Production Expansion—GFCO is moving fast with its production expansion plans. It has an aggressive direct-to-consumer program just launched at goodflour.co, a brand new website and ecommerce platform to scale orders across North America. It’s now building a new packing plant in Canada to increase capacity by up 8 to 14X. Running two 8-hour shifts a day, in its new 8,000 square foot facility, its new machinery can produce $10 million worth of GFC products per year.
Investment Opportunity
The flour and wheat markets are about to change drastically, just the way the milk and vegan meat trends took off recently. The Good Flour Corp. (CSE: GFCO, OTC: GFCOFCSE: GFCO, OTC: GFCOF) is the one company that will be stepping into the lead.
1.https://www.perishablenews.com/bakery/global-retail-packaged-bread-market-to-witness-sustained-growth-throughout-the-forecast-period-2020-2027/
2.https://www.ibisworld.com/united-states/market-research-reports/flour-milling-industry/
3.other than flour milling, figures are from GFCO investor deck. No data for pancake and waffle sales alone.
4.https://www.grandviewresearch.com/industry-analysis/gluten-free-pizza-crust-market
5.https://www.tatesbakeshop.com/the-bake-shop-way
6.https://newyork.cbslocal.com/2018/05/11/tates-sold-for-500-million/
7.https://en.wikipedia.org/wiki/Snapple
8.https://www.amys.com/our-story/our-family
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This document contains forward-looking information and forward-looking statements, within the meaning of applicable Canadian securities legislation, (collectively, “forward-looking statements”), which reflect expectations regarding The Good Flour Company future growth, future business plans and opportunities, expected activities, and other statements about future events, results or performance. Wherever possible, words such as “predicts”, “projects”, “targets”, “plans”, “expects”, “does not expect”, “budget”, “scheduled”, “estimates”, “forecasts”, “anticipate” or “does not anticipate”, “believe”, “intend” and similar expressions or statements that certain actions, events or results “may”, “could”, “would”, “might” or “will” be taken, occur or be achieved, or the negative or grammatical variation thereof or other variations thereof, or comparable terminology have been used to identify forward-looking statements. These forward-looking statements include, among other things, statements relating to: (a) revenue generating potential with respect to The Good Flour Company industry; (b) market opportunity; (c) The Good Flour Company business plans and strategies; (d) services that The Good Flour Company intends to offer; (e) The Good Flour Company milestone projections and targets; (f) The Good Flour Company expectations regarding receipt of approval for regulatory applications; (g) The Good Flour Company intentions to expand into other jurisdictions including the timeline expectations relating to those expansion plans; and (h) The Good Flour Company expectations with regarding its ability to deliver shareholder value. Forward-looking statements are not a guarantee of future performance and are based upon a number of estimates and assumptions of management in light of management’s experience and perception of trends, current conditions and expected developments, as well as other factors that management believes to be relevant and reasonable in the circumstances, as of the date of this document including, without limitation, assumptions about: (a) the ability to raise any necessary additional capital on reasonable terms to execute The Good Flour Company business plan; (b) that general business and economic conditions will not change in a material adverse manner; (c) The Good Flour Company ability to procure equipment and operating supplies in sufficient quantities and on a timely basis; (d) The Good Flour Company ability to enter into contractual arrangements; (e) the accuracy of budgeted costs and expenditures; (f) The Good Flour Company ability to attract and retain skilled personnel; (g) political and regulatory stability; (h) the receipt of governmental, regulatory and third-party approvals, licenses and permits on favorable terms; (i) changes in applicable legislation; (j) stability in financial and capital markets; and (k) expectations regarding the level of disruption as a result of COVID-19. Such forward-looking information involves a variety of known and unknown risks, uncertainties and other factors which may cause the actual plans, intentions, activities, results, performance or achievements of The Good Flour Company to be materially different from any future plans, intentions, activities, results, performance or achievements expressed or implied by such forward-looking statements. Such risks include, without limitation: (a) The Good Flour Company operations could be adversely affected by possible future government legislation, policies and controls or by changes in applicable laws and regulations; (b) public health crises such as the COVID-19 pandemic may adversely impact The Good Flour Company business; (c) the volatility of global capital markets; (d) political instability and changes to the regulations governing The Good Flour Company business operations (e) The Good Flour Company may be unable to implement its growth strategy; and (f) increased competition. Except as required by law, the Website Host undertakes no obligation to update or revise any forward-looking statements, whether as a result of new information, future event or otherwise.
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