Time Line

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.
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.
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+)