Genius celebrates prestigious award win
Just two weeks after our launch, Genius has won the coveted Innovation Award from Foods Matter for the best new Free From product in 2009!
Michelle Berriedale-Johnson, founder and editor of Foods Matter, said 'Excellent though many of the other innovative products were in this category, the Genius loaf stood out as a skilful and imaginative solution to a hitherto intractable manufacturing problem.' Not just one, but several of the judges of the Innovation Award, praised Genius bread for its likeness in taste and texture to regular wheat bread, commenting 'at last - a gluten-free bread that really could be mistaken for a normal bread. It looks like a normal loaf, cuts like a normal loaf, has good both crumb and crust and a pleasant 'real bread' flavour.’ – Wonderful!
The award ceremony took place at Burgh House during Coeliac Awareness Week and celebrity chef and free from supporter, Antony Worrall Thompson, presented the awards. Over 30 free from products made it on to the Innovation award shortlist, and against tough competition Genius shone as a breakthrough innovation in free from foods.
The award ceremony took place at Burgh House during Coeliac Awareness Week and celebrity chef and free from supporter, Antony Worrall Thompson, presented the awards. Over 30 free from products made it on to the Innovation award shortlist, and against tough competition Genius shone as a breakthrough innovation in free from foods.
Michelle Berriedale-Johnson, founder and editor of Foods Matter, said 'Excellent though many of the other innovative products were in this category, the Genius loaf stood out as a skilful and imaginative solution to a hitherto intractable manufacturing problem.' Not just one, but several of the judges of the Innovation Award, praised Genius bread for its likeness in taste and texture to regular wheat bread, commenting 'at last - a gluten-free bread that really could be mistaken for a normal bread. It looks like a normal loaf, cuts like a normal loaf, has good both crumb and crust and a pleasant 'real bread' flavour.’ – Wonderful!
Lucinda was thrilled, as were the rest of the Genius Team, to be given the title of best new Free From product. The positive responses have been overwhelming and we are delighted that the bread is making such a difference to people’s diets – so a big thank you to all of those who have supported us so far!
Michelle Berriedale-Johnson, founder and editor of Foods Matter, said 'Excellent though many of the other innovative products were in this category, the Genius loaf stood out as a skilful and imaginative solution to a hitherto intractable manufacturing problem.' Not just one, but several of the judges of the Innovation Award, praised Genius bread for its likeness in taste and texture to regular wheat bread, commenting 'at last - a gluten-free bread that really could be mistaken for a normal bread. It looks like a normal loaf, cuts like a normal loaf, has good both crumb and crust and a pleasant 'real bread' flavour.’ – Wonderful!
Lucinda was thrilled, as were the rest of the Genius Team, to be given the title of best new Free From product. The positive responses have been overwhelming and we are delighted that the bread is making such a difference to people’s diets – so a big thank you to all of those who have supported us so far!
Lucinda was thrilled, as were the rest of the Genius Team, to be given the title of best new Free From product. The positive responses have been overwhelming and we are delighted that the bread is making such a difference to people’s diets – so a big thank you to all of those who have supported us so far!
