The origin of Clo Clo Vegan Foods is very personal for co-founders
Wendy and Augie Hinnenkamp. Their daughter Chloe has eosinophilic esophagitis, a chronic allergic inflammatory disease of the esophagus that is triggered mainly by food proteins. Because of her condition, food options are extremely limited.
“We became frustrated with food allergies and autoimmune diseases because our daughter was missing out on family pizza nights, so we decided to do something,” Augie Hinnenkamp says. “She was being excluded at the family dinner table. She was being excluded in schools. We decided to make a brand that not only our Chloe could eat, but also for all of the other Chloes out there. We soon found out there’s quite a few like her across the country with food allergies and autoimmune diseases.”
The Hinnenkamps’ foray into operating a food business was a bit of a left turn. Wendy worked in fashion and Augie worked at 3M. They connected with 40-year culinary veteran and award-winning chef Robert Velarde to develop a line of vegan pizzas.
Making foods free from major food allergens was only part of the equation. The products’ flavor had to compete with traditional counterparts. Augie Hinnenkamp says Velarde worked on a thousand different renditions of cheese to find a formula that rivaled the real thing.
“Developing the cheese was pretty complicated, let alone the crust and the other areas of production,” Augie Hinnenkamp explains.
Hinnenkamp worked with Agricultural Utilization Research Institute (AURI) Food and Nutrition Scientist Ben Swanson on some formulations, scale-up issues, and nutrition labeling information. Swanson also helped connect Clo Clo Vegan Foods with other Minnesota businesses that could supply ingredients.
“AURI was absolutely fantastic on the first formulas and getting the nutritional labels made for retail,” Augie Hinnenkamp says.
Where Are They Now?
Clo Clo Vegan Foods was commercialized in March 2020. Today, they produce a line of eight pizzas, including Tuscan, Mediterranean, and Margherita, as well as two flatbreads that are vegan and free of the nine most common food allergens.
“Being free from common allergens was a big differentiator for them,” Swanson says, “and to top it off, it’s a phenomenal pizza.”
Clo Clo Vegan Foods products are currently available at Lunds & Byerlys, Target (37 stores in the Twin Cities), and a range of food co-ops in Minnesota and elsewhere. Augie Hinnenkamp notes the business is strong in Texas, through HEB stores, and spans nationwide through Sprouts Farmers Markets. The company just recently entered the market in Puerto Rico.
Hinnenkamp says the company utilizes food as a “utensil of inclusion” for all living souls. Their tagline is “vital for some, good for all.” Daughter Chloe, for whom the company is named, is the official taste tester and her signature of approval is on every box.
“The most rewarding part is when we receive customer emails, for example, from the mom in Philadelphia whose daughter, due to her autoimmune and other conditions, can only drink water and eat our pizza crusts,” Augie Hinnenkamp recounts. “When you get those powerful emails, it’s pretty rewarding knowing we’re helping not only our Chloe but others like her across the country. That’s the biggest satisfaction.”
Clo Clo Vegan Foods was recently accepted into the MBOLD Bold Growth program, which is co-led by AURI and Naturally MN, and supported by DEED’s Small Business Assistance Program. Through the program, MBOLD member companies provide in-kind mentorship and project teams for highly tailored, cost-free technical assistance to high-potential growth-based companies located in Minnesota.
To learn more, visit clocloveganfoods.com.
