Startup is seeking to use protein as a point of differentiation in grain-based foods category.

Canola oil and seed oil have been replaced, company says.

Proper mixing sets the stage for producing a wide variety of crusts from pinsa and traditional American pub pizzas to Detroit-style pies and gluten-free ones.

Emerging ingredients accelerating gluten-free innovation.

Acquisition involves assets of Rumbold and Kuhn.
 

Part of company’s new Avocado Bread Co. brand.

Sorghum, quinoa, teff survive in arid conditions, use less water. 

Frozen grilled cheese sandwiches are a promising category, according to founder.

Traders watching tenders until Mexican crop available.

Company on next phase of growth.