In early 1998, a chef, two food scientists and a nutritionist began developing "functional" dough systems designed to promote health and/or comply with restricted dietary needs. These dough systems were to serve as a foundation for bakery premixes that create products ranging from breads, pastas, and pizza shells, to sweet baked goods and confectionery, as well as other foods derived from a dough, batter or mix.

In February 2001, these functional products were adapted for commercial applications.  In November 2001 FACT Corporation, a publicly traded company with its shares listed for trading on the Over-the-Counter Bulletin Board, acquired the intellectual property (formulations and manufacturing techniques) and Food and Culinary Technology Group Inc. ("FACT ") was formed to continue with ongoing product development and to market the existing premixes and related products.   

FACT has been in active operations since November 2001 cultivating product sales opportunities, developing strategic alliances with suppliers and distributors and marketing their "functional" premixes and products.  Today FACT continues to expand its product line with the creation of new products and new product formats on an annual basis.

Learn more about our products.