April 15, 2015See on Map
Exciting news—Heidi Ho Organics’ plant-based Cheezes have been awarded Best New Food Innovation of 2015-2016 by the Glycemic Research Institute. Here’s a release from the institute with details:
“The senior staff and associate research fellows of the Glycemic Research Institute® announced today that they have selected Heidi Ho Plant-Based Cheezes as the recipient of the Award for Best New Food Innovation 2015-2016.
“Chef Heidi K. Lovig, the inventor of Heidi Ho Plant-Based Cheezes, focuses on local, organic, and sustainable practices, as well as environmental and humanitarian issues related to the food chain. Heidi has created a line of delicious plant-based vegan cheese alternatives made from sustainably sourced ingredients, without any additives, fillers, or unnatural preservatives.
“The Glycemic Research Institute® congratulates Chef Heidi for winning the Pro Bono Award, as well as her contributions to mankind for a kinder and healthier alternative food innovation.
“The Glycemic Research Institute® is a nonprofit organization conducting Board Approved Human In Vivo Clinical Trials in the fields of obesity, diabetes, and childhood obesity. For the past 30 years, the Glycemic Research Institute® has been conducting cutting edge clinical research in order to determine the metabolic response of foods and beverages, focusing on solutions to the obesity & diabetes epidemic. By determining how the body metabolizes foods and beverages, scientists may then gain insights as to the varying effects different foods have on an individual, and the ultimate impact on human health.”