It all started with the basics – what is the food that we eat everyday that contributes to the largest chunk of glucose in our diet? The answer was simple – the flour we eat. So we got to work developing a flour that not only tastes great and is versatile, but also one that nutritionally ticks all the checks all the boxes. After hundreds of trials, we developed a product that is Low in Carbohydrates and Fat yet high in Protein and Fibre.