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Good Food for People and the Planet

 
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Gluten-free flour

Tropical breadfruit is shredded, dried and ground into a gluten-free flour and is more nutritious than other gluten-free flours available. Now available from the Breadfruit Food Company Ltd.

A true superfood

Breadfruit flour is high in carbohydrates and a good source of energy, protein, and dietary fiber. Breadfruit flour is also high in vitamins including niacin, thiamine, vitamin A and vitamin C. It doesn't stop there.. this superflour is rich in essential micronutrients including antioxidants, calcium, carotenoids, copper, iron, magnesium, and potassium. 

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Bringing high quality breadfriut food products to North America

Sustainable agroforests of breadfruit trees provide food, while also sequestering about 1.5 tons of carbon per tree per year.

Cooking with breadfruit flour 

Browse all recipes

 
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Breadfruit
Pioneers

CEO Dr. Susan Murch holds a PhD in Plant Agriculture and a Canada Research Chair in Natural Products Chemistry at the University of British Columbia. Susan knows that all healthy life starts at birth. She and her team developed new  methods for growing breadfruit from seed to sapling in clean indoor settings. When they are ready to go out into the world, these young trees are consistently strong, free of disease, and ready to feed a community for the next 80+ years. Susan's number one priority is achieving a globally sustainable food supply for years to come. 

Kenna is a research biochemist on a quest for elite sustainable skin care ingredients. Kenna is an expert in formulations from natural ingredients and actively engaged in the natural health product and food industry to innovate more sustainable solutions. Kenna developed the first skin care line in the world made with breadfruit. Learn more about her line of breadfruit based cosmetics. 

Dr. Susan Murch (right) and Kenna (left) in front of breadfruit trees at the University of British Columbia Okanagan campus.

Dr. Susan Murch (right) and Kenna (left) in front of breadfruit trees at the University of British Columbia Okanagan campus.