Clo-Clo Vegan Foods New Full Line of Plant-Based Pizzas Adds a Novel Ingredient to the Recipe: Flavor!

Major improvements in non-dairy cheese move vegan products up the flavor continuum

EDINA, Minn.–(BUSINESS WIRE)–CLO-CLO Vegan Foods has launched a full line of plant-based frozen pizzas. The products are currently available chain-wide at Sprouts Farmers Markets stores. Each pizza is plant-based, non-GMO, and 100 percent free of the top allergens. Clo-Clo is headquartered in Minnesota and manufactures its products in an FDA- and USDA-approved facility.


A highlight of the Clo-Clo products is the significant advancement in the quality, flavor and texture of the patent-pending, cauliflower-based cheese.

When co-founder Wendy Hinnenkamp discovered her daughter Chloe, suffered from Eosinophilic Esophagitis—a condition that makes it dangerous, even deadly, to eat certain foods—they set out to develop a line of products Chloe could eat safely, provide nutrition, and allow her to eat the same foods as her family. They needed products without the foods commonly associated with food allergies (milk, wheat, soy, egg, nuts, and fish).

The Hinnenkamp’s found 40-year culinary veteran and award-winning chef Robert Velarde, who embarked on a mission to develop what became Clo-Clo Vegan Foods. As consumers became more interested in a healthier diet, Velarde challenged himself to create products that rivaled the flavor of their traditional counterparts.

Our company culture is focusing on sustainability; which contributes to a healthier planet, as vegan foods require far fewer natural resources to grow and manufacture than traditional foods.

Clo-Clo Vegan Foods’ five pizza selections include Cheese, Meatless Italian Sausage, Meatless Pepperoni, Margherita, Mediterranean and a Pizza Crust Two-Pack.

About Clo-Clo Vegan Foods

Our daughter, Chloe Hinnenkamp has Eosinophilic Esophagitis (EoE)—a chronic allergic inflammatory disease of the esophagus that is triggered mainly by food proteins. Eliminating foods commonly associated with food allergies (milk, wheat, soy, egg, nuts, and fish) from the diet is an effective treatment for the majority of patients with EoE.

The Hinnenkamp family has made it their goal to create awareness for Eosinophilic Esophagitis and to help families address the dietary needs of children by developing a line of delectable vegan pizzas and related products.

The Clo-Clo logo is her own design and signature of approval on every box.

Learn more at www.clocloveganfoods.com.

Contacts

CONTACT:
Wendy Hinnenkamp

CLO-CLO Vegan Foods

info@clocloveganfoods.com
312/933-1229