$GFCOF The Good Flour Corp. CEO, Mathew Clayton, i
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Posted On: 01/17/2023 10:54:22 AM
$GFCOF The Good Flour Corp. CEO, Mathew Clayton, is Featured on The Stock Day Podcast
https://www.newsfilecorp.com/release/151518
Phoenix, Arizona--(Newsfile Corp. - January 17, 2023) - The Stock Day Podcast welcomed Good Flour Corp. (OTCQB: GFCOF) (CSE: GFCO) (FSE: 3KZ) ("the Company"
, a company with a mission to provide a gluten-free, allergen free, hassle-free all-purpose baking flour blend that allows individuals with gluten and other food allergies to enjoy life without giving up their favorite foods or settling for low-quality alternatives. CEO of the Company, Mathew Clayton, joined Stock Day host Everett Jolly.
Jolly began the interview by asking about the Company's background and current projects. "We are a food manufacturing company located in Vancouver, British Columbia, and we own and operate our own facilities," shared Clayton. "Right now, we have a line of dry blend gluten-free mixes that can be used for fish, chicken, pancakes, waffles, pizza, pasta, and more," he added. "We are also building gluten-free and allergen-free dry blends, as well as baked goods in our facilities."
"What are the main differences that Good Flour possesses over competitors in this space?" asked Jolly. "There have been some real gaps in the nutritional aspects of how these products were working for people," said Clayton, adding that taste has been another important factor that needed improvement in this space. "Chef Jen Peters and Chef Hamid Salimian, the Founders of the company, are both award-winning chefs trained in Michelin star restaurants and with over 25 years of experience," explained Clayton. "This is chef-inspired, there is a lot of thought that went into this."
"Differentiators for us are the taste and texture, and how this product is working for both the consumer at home and the industrial kitchen in the restaurant sector," continued Clayton. "All of our dry mixed blends are pre-seasoned, which includes sweet and savory," he added. "Our products are ready-to-go, ready-to-use right out of the bag and are very versatile."
"What are the key sales drivers and channels for your product line?" asked Jolly. "We have three major channels and two divisions," said Clayton, adding that the Company is currently servicing North America. "Our first pillar is the hotel and restaurant sector in both the United States and Canada," he added. "Our second pillar is retail," said Clayton. "We are now north of 450 retail stores in the United States," he shared. "We will continue to build our retail footprint with the right types of stores for our products."
"The third pillar, to push our product out, is private labeling," continued Clayton. "We own and operate our own facilities; we do not co-pack with anyone at this time," he explained. "Post-Covid, we realized how important it is to control every aspect of your product, and we are doing that at the highest level of certification," said Clayton. "Not only are we gluten-free, but also allergen-free of the top eight allergens in North America," he said. "This really gives us an edge when it comes to manufacturing these types of products," said Clayton. "We are very capable of doing white labeling and private labeling of our brand for other companies as well, and this is a space that we are pursuing."
"What product innovations are you seeking moving forward into 2023?" asked Jolly. "One of the areas that we have started developing new products for is protein enrichment," shared Clayton. "Protein can come in many different forms, and we've seen a huge trajectory and movement into plant-based protein, while we're also realizing a sustainability realm of plant-based protein," he said. "We have started to take our dry blends and incorporate different types of plant-based options."
"We have really created a superfood," continued Clayton, as he elaborated on the nutritional value of the Company's innovative product line. "We have developed something that we are very proud of, both for adults and children," he shared. "We have a children's line that we think could be fantastic and you will be hearing more about that in the coming months."
To close the interview, Clayton encouraged listeners and shareholders to keep up-to-date on the Company's projects and upcoming announcements as they continue to grow within an expanding sector.
To hear Mathew Clayton's entire interview, follow the link to the podcast here: https://audioboom.com/posts/8231077-the-good-...ay-podcast
Investors Hangout is a proud sponsor of "Stock Day," and Stock Day Media encourages listeners to visit the company's message board at https://investorshangout.com/
https://www.newsfilecorp.com/release/151518
Phoenix, Arizona--(Newsfile Corp. - January 17, 2023) - The Stock Day Podcast welcomed Good Flour Corp. (OTCQB: GFCOF) (CSE: GFCO) (FSE: 3KZ) ("the Company"
, a company with a mission to provide a gluten-free, allergen free, hassle-free all-purpose baking flour blend that allows individuals with gluten and other food allergies to enjoy life without giving up their favorite foods or settling for low-quality alternatives. CEO of the Company, Mathew Clayton, joined Stock Day host Everett Jolly. Jolly began the interview by asking about the Company's background and current projects. "We are a food manufacturing company located in Vancouver, British Columbia, and we own and operate our own facilities," shared Clayton. "Right now, we have a line of dry blend gluten-free mixes that can be used for fish, chicken, pancakes, waffles, pizza, pasta, and more," he added. "We are also building gluten-free and allergen-free dry blends, as well as baked goods in our facilities."
"What are the main differences that Good Flour possesses over competitors in this space?" asked Jolly. "There have been some real gaps in the nutritional aspects of how these products were working for people," said Clayton, adding that taste has been another important factor that needed improvement in this space. "Chef Jen Peters and Chef Hamid Salimian, the Founders of the company, are both award-winning chefs trained in Michelin star restaurants and with over 25 years of experience," explained Clayton. "This is chef-inspired, there is a lot of thought that went into this."
"Differentiators for us are the taste and texture, and how this product is working for both the consumer at home and the industrial kitchen in the restaurant sector," continued Clayton. "All of our dry mixed blends are pre-seasoned, which includes sweet and savory," he added. "Our products are ready-to-go, ready-to-use right out of the bag and are very versatile."
"What are the key sales drivers and channels for your product line?" asked Jolly. "We have three major channels and two divisions," said Clayton, adding that the Company is currently servicing North America. "Our first pillar is the hotel and restaurant sector in both the United States and Canada," he added. "Our second pillar is retail," said Clayton. "We are now north of 450 retail stores in the United States," he shared. "We will continue to build our retail footprint with the right types of stores for our products."
"The third pillar, to push our product out, is private labeling," continued Clayton. "We own and operate our own facilities; we do not co-pack with anyone at this time," he explained. "Post-Covid, we realized how important it is to control every aspect of your product, and we are doing that at the highest level of certification," said Clayton. "Not only are we gluten-free, but also allergen-free of the top eight allergens in North America," he said. "This really gives us an edge when it comes to manufacturing these types of products," said Clayton. "We are very capable of doing white labeling and private labeling of our brand for other companies as well, and this is a space that we are pursuing."
"What product innovations are you seeking moving forward into 2023?" asked Jolly. "One of the areas that we have started developing new products for is protein enrichment," shared Clayton. "Protein can come in many different forms, and we've seen a huge trajectory and movement into plant-based protein, while we're also realizing a sustainability realm of plant-based protein," he said. "We have started to take our dry blends and incorporate different types of plant-based options."
"We have really created a superfood," continued Clayton, as he elaborated on the nutritional value of the Company's innovative product line. "We have developed something that we are very proud of, both for adults and children," he shared. "We have a children's line that we think could be fantastic and you will be hearing more about that in the coming months."
To close the interview, Clayton encouraged listeners and shareholders to keep up-to-date on the Company's projects and upcoming announcements as they continue to grow within an expanding sector.
To hear Mathew Clayton's entire interview, follow the link to the podcast here: https://audioboom.com/posts/8231077-the-good-...ay-podcast
Investors Hangout is a proud sponsor of "Stock Day," and Stock Day Media encourages listeners to visit the company's message board at https://investorshangout.com/
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