WHERE WE'VE COME FROM
Many things have happened since the concept of a gluten free flour recipe was imagined.
All actiity from 2011 onwards has been focused on commercialisation of the mix, testing equipment and baking processe, all the while ensuring the outome for our customers exceeds their expectations
Below are the key events since then, until today
2018
IP R&D Completed - Recipe / Bakery / Retail
Completion of key R&D components for full commercialisation
• baking processes
• machinery trials
• preferred commercial business structure
• feasibility study for expansion.
• baking processes
• machinery trials
• preferred commercial business structure
• feasibility study for expansion.
2015
Awards and Health Ratings
New Freedom Bakery ...
• Wins “Best Gluten-free Loaf” at the BIA Annual Bakery Industry Awards
• Achieves coveted low Gi status for its white breads (Sydney University)
• Achieves high nutrition star rating (National Govt. Health Star Rating system)
• Achieves 'low FODMAP' status.
• Wins “Best Gluten-free Loaf” at the BIA Annual Bakery Industry Awards
• Achieves coveted low Gi status for its white breads (Sydney University)
• Achieves high nutrition star rating (National Govt. Health Star Rating system)
• Achieves 'low FODMAP' status.
2014
Leadership and Innovation Award
New Freedom Bakery wins Regional Community Achievement Award for Leadership and Innovation
2013
New Freedom Bakery Launch
New Freedom Bakery premises established to commercialise the Gluten Free Cottage Mix and test the retail market for finished goods.
2012
Initial Capital Raising
Initial capital raising into New Freedom Bakery
2012
GFD Group of Companies Incorporated
Gluten Free Developments Group Incorporated including ... Gluten Free Developments, GF IP, GF Trading, and New Freedom Bakery
2010
Innovation Award Winner
City of Greater Bendigo Inventor Awards – Inventor of the Year – New Product Innovation Award - Gluten Free Mix
2009
Initial Research Completed
Cottage Mix Innovation competed
1990-2009
Initial Research Project
Gluten free bread research, early mixes trialed and further trial batches (1000+)