Equii LLC, which has a patent protected set of technologies that creates a high protein/low carb flour blend which can transform low nutrition carbohydrate dense foods to high nutrition reduced carbohydrate offers.

 This powerful technology enables baked items like sliced bread to have a consumer meaningful level of protein (i.e. 10g per slice) while reducing net carbs 30 percent. The blends have been demonstrated in bread, bakery items, pasta, snacks, pancakes / waffles, cake mix and pizza crust to enhance nutrition without compromising taste. Unlike other high protein products which rely on protein isolates (which have off tastes and other compromises) or alternative flours with inclusions (seeds, nuts, etc. which negatively affect sensory and processing), Cella’s protein is inherent to the flour, resulting in an outstanding eating experience with only positive nutritional benefits. The company envisions a tripart business model with sales of their own consumer brand as well as ingredient blend mixes to food service and consumer brands. For example, the company in launching nationally this quarter with Bridor, a leader in providing innovative bread and bakery solutions North American food service and in-store bakery operators. The company has already launched a range of breads in Q3 2023 under the Equii brand name that offer 10g of protein per slice with a sharp reduction in carbohydrates (www.equii.com ).