Lo-Dough celebrates winning prestigious People’s Choice Award at the 2019 Nourish Awards
Date published: 17 September 2019
Winners: Lo-Dough's Content Co-Ordinator Max Simmons
A Rochdale-based innovative food-tech company has won a prestigious award for its incredibly low-calorie, gluten-free pizza base alternative, Lo-Dough.
The team behind Lo-Dough, which is based in the heart of Rochdale, were announced as winners at the 2019 Nourish Awards which celebrates and honours the best new-generation health foods in the UK.
An awards gala was held on Thursday 12 September at the Cheltenham racecourse in Gloucestershire to announce the 2019 Nourish Awards winners, hosted by chef, nutritionist and author, Naomi Devlin.
Rob Wales, co-founder of Lo-Dough, said: “We are proud and delighted to have won this award. It’s been the culmination of a lot of hard work from a company which is committed to creating indulgent and tasty food products with game-changing nutritional compositions.
“We’re thrilled that so many people are benefiting from our product and can’t thank them enough for their votes. It’s humbling to be in the company of the other nominees and getting to know more about their products too.”
The winners and runners up were judged by qualified and practising nutritionists and leaders in the food, drink and business sectors including Annie Seeley from The Organic Tradeboard, Susan Hay, founder of Thrive Magazine, and Margarita Kalna, founder of the successful Free From Festival.
Lo-Dough was chosen by the judges for receiving the highest number of votes from the public, with 20% of all votes cast for the product.
Diana Murphy, founder of the Nourish Awards, said: “This year’s awards attracted the highest level of entries and the judges had a difficult job choosing the runners up and winners. All of the companies in the room are paving the way to offering better, healthy eating choices.
“We should celebrate with great pride those who are putting their stamp on the healthy food industry.”
When Lo-Dough first started in 2015, it was little more than a tabletop experiment by inventor Ben Holden.
Ben had been trying to find a diet that he could stick to for years but constantly got hit with missing out on foods such as bread and pizza. He was inspired to come up with a unique solution to his problem - the first-ever batch of Lo-Dough.
Realising the potential in the initial batch, Ben teamed up with business partner and friend Rob Wales to develop Lo-Dough further. The journey then quickly shifted from Ben's kitchen table to a homemade bakery in Rob’s converted garage.
Lo-Dough now employs over 35 members of staff, has sold over one million pieces, and has seen huge success with hundreds of recipes, including low-calorie, low-carb pizzas, pies, desserts and pastries.
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