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Daniel Gómez-Bravo and Juan Garrido, founders of Bread Free start-up, have just been included in the list of the 24 main change makers in Spain. It is another recognition for a young company that was awarded in the 'Healthy Food' category during the Foodtech Innovations Awards and achieved one of the three Ingenia Startup Awards for innovation and entrepreneurship within the food and beverage sector. Likewise, Garrido was recently included in the list of 100 Young Gastronomy Talents, as elected by the Basque Culinary Center.
The recognitions come at a crucial time for this company, which is about to take a great leap forward in terms of production. It’s almost ready: Bread Free's new plant in Tudela will start producing gluten-free wheat flour in a month. The startup is finishing the creation of its new semi-industrial plant in a warehouse at the Tudela Agri-Food City, where it plans to create two more jobs and produces 24 tons of this product per month.
The company aims to scale up its processes and offer endless, safe, and flavorful options for people with celiac disease. The new plant has received support from investors and partners, and it combines biotechnology and Artificial Intelligence (AI) to create a safe product for people with celiac disease while maintaining the traditional flour's taste, texture, and nutritional quality.
«Now we will focus on scaling the processes we have been developing in the laboratory together with the industries with which we already collaborate. We are getting closer to reaching the shelves and being able to offer people with celiac disease infinite suitable options, safe and rich in flavor and texture. Based on the success of these trials, we want to continue advancing in our commercial work to launch a larger plant," explained Bread Free sources to ValoresTOP website.
