Chef Low Cal is an innovative special process fibre/starch food product that is all natural, and no element in the product is derived from any form of Genetically Modified Organism (GMO). The constituent elements of Chef Low Cal are fully approved by U.S. F.D.A. and Health Canada.
When prehydrated Chef Low Cal is mixed at an approximate 70/30 ratio with any other conventional flour, the product provides final baked goods or pasta products which have less than a third of the calories and carbs as the conventional product without affecting taste, texture, appearance, or mouthfeel.
The product can also be blended with whole wheat flours and multi grain flours. By blending the product with a variety of gluten-free flours, a 100% gluten-free final product can be derived. Chef Low Cal blend can be worked like any other flour to create breads, buns, muffins, scones, bagels, pastry, pizzas, pasta, noodles, dumplings, or any other flour based product.
The manner whereby Chef Low Cal is marketed is only as a food ingredient to major food product brands, as it is never sold to the public in pure form. Chef Low Cal was developed to fulfill a need to achieve extreme calorie and carbohydrate reductions in the major food group which has historically proven to provide the majority of calories in the average daily diet: flour based products.
By reducing the amount of caloric and carbohydrate value of each gram to approximately 30% of its conventional level, obese and diabetic individuals can enjoy their recommended portions of their favorite baked goods and pastas while only consuming less than a third of the calories and carbs they previously ingested.
The company is helmed by an executive team with over a century of combined business expertise. Max Maksimoski is the lead scientist of the Chef Low Cal Research & Development team and he has developed products for major brands for over 20 years, including Kraft, Jergens, Scotts and Elmer's.