continued on page 8 ONTARIO GRAIN FARMER COVER STORY 7 Business development is an arduous road, despite the stereotypical “overnight success” narrative. Developing a successful, sustainable idea can take years, even more than a decade, to bring to market. This is why targeted support can help move promising ideas forward. The Grains Innovation Fund was created by Grain Farmers of Ontario to support visionaries and projects that create new and diverse market opportunities for Ontario grains and grain products. Five projects were awarded funding through the 2026 Grains Innovation Fund. This article highlights two of those recipients: 1847 Stone Milling, based near Fergus, and New Protein International, which has a demonstration lab in Benmiller and a commercial facility planned for Sarnia. 1847 STONE MILLING Founded in 2014, the company has grown into a consumer-driven retailer of quality flour. The 2026 Grains Innovation Fund has supported the development of Atta flour, made from Ontario organic hard red spring wheat, to be sold to local bakeries and restaurants, as well as outlets that market different flours directly to consumers. The idea to establish the Ontario-grown Atta market began after India banned exports of the product in 2023 in the wake of the ongoing Russian war on Ukraine. Atta flour is in high demand for making naan, chapati, and roti flatbreads. What sets 1847 Stone Milling’s flour apart is its milling process, as well as its organic production methods. “Conventionally milled flour tends to go through a roller mill, where the grains are heated,” says Melissa McKeown, who started 1847 Stone Milling with her brother, Trevor. “Because of the heating, they have to remove the germ to keep the flour shelf-stable. Since Atta flour is stone-milled, it’s kept cool, and the whole berry can remain intact within the flour.” The result is a finely textured, smooth product, one that’s preferred by a growing segment of consumers. McKeown adds that she understands India’s rationale for the export ban, and it helped convince her and her brother that it was time to create their own market sourced from Ontario grain farmers. “We contract with Ontario farmers to keep up with demand and to grow these special varieties that we’re looking for, which produce “The Grains Innovation Fund project is extremely important because it helps bridge the gap between successful pilot-scale production and commercial-scale deployment.” - Graham Markham Chief Development Officer, New Protein International flour that is as comparable as possible to Indian flour,” she says. “We have growers who are growing these grains for us and next year, there’ll be more.” As with most organic or contract crops, there is a premium paid for the effort. However, instead of a set incentive, the McKeowns work with each farmer to determine their specific needs to continue growing the organic wheat they need. “We know every year is not going to be the same, and all of our farm producers have always been fair,” says McKeown. “If some years they need a little more, that’s okay; we want to keep these connections and keep these farms going.” Photo: New Protein International
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