News Item from College of Health and Human Sciences at Colorado State University

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"Modern foods have been villainized. They are fast and tasty, but sometimes they are not very nutritious. People want to be healthy and think they should be eating differently, but they don't know how."

Amy Sheflin  Wise Art Foods Co-founder

Wise Art Foods was featured news today on the Colorado State University College of Health & Human Sciences website.
An excerpt of the news story is posted below: Read the Full Article
Sheflin and Hoagland would like to jumpstart a paradigm shift away from the artificial additives, sweeteners, and flavorings that are part of today's industrial food landscape, to using whole functional foods as ingredients that boost flavor and nutritional value. They maintain that busy people can prepare tasty and convenient meals that pack a nutritional punch. Wise Art Foods aims to offer an array of products that enables home cooks to achieve that goal.
While improving people's diets, the two also want to help create a more sustainable food system. Sheflin's research focuses on the human microbiome and how foods react with the human body, and Hoagland is an expert in the soil microbiome and what plants need to provide maximum nutrition. They plan to use U.S. sourced, locally grown superfoods as much as possible, because of better sourcing information and accountability. They plan to buy organic and expect to carry the organic label. Examples of their ingredients include native herbs and berries, a greens blend, mushrooms that play several different health roles, a veggie blend, carrots, and beets, which will be for the most part freeze dried, offering equal or superior nutritional value to frozen vegetables.
Thanks to Gretchen Gerding and Jason Kosovski for writing such an interesting and compelling story about our company!

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