A breakthrough in better-for-you wheat. 16 years in the making.

In the beginning, there was wheat, and it was good.

Back in 2006, we began studying wheat varieties and identified the ones with the best nutrition.

Now there’s GoodWheat, and it’s better.

Next, we grew the most nutritious ones, and through traditional breeding, we cultivated a superior non-GMO wheat grain: Our GoodWheat™.

We wanted to call it “Superior Wheat”, but we didn’t want to brag.

Then we harvested our crop and milled the fiber-rich grain into high-quality wheat flour.

We wanted to call it “Superior Wheat”, but we didn’t want to brag.

Then we harvested our crop and milled the fiber-rich grain into high-quality wheat flour.

Illustration of fork with pasta wrapped around it.

Fork-twisting flavor from pasta-loving people.

Finally, our nutrient dense flour is carefully pressed and made into delicious and nutritious GoodWheat pasta. And now we’re bringing it to your dinner table. Keep an eye out for what GoodWheat does next!

Image shows a butterfly and reads Non-GMO Project verified nongmoproject.org

These amber waves of grain are farm-grown in the USA.

We take great care in growing our GoodWheat crop, and in turn, it nurtures our families and our planet.

Farmer Kamren

Koompin Farms (Idaho)
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