Crunchfuls supports the new food plate guidelines

Choose my Plate

MyPlate

The USDA issued a new food guide pyramid, called Choose my Plate, which Michelle Obama revealed on June 2, 2011. This new plate model goes along with the health initiative Michelle Obama has been driving. Child Obesity and just obesity in general are sky-rocketing. The obesity epidemic needs to be eradicated. The cardinal reason why people are obese and choose options like supersize and jumbo are because many americans do not know what portion sizes look like. Americans need to be better educated on how to eat nutritiously and follow a healthy lifestyle. Knowing what portion sizes are for the different food groups is a very simple and easy step to getting back on track to a healthier you.

The USDA has made recommendations to balance calories, by not eating too much of any particular food group, and not overeating. Vegetables are a big portion of the plate. Half of your food intake should come from fruits and vegetables, and at least half of your grains should come from whole grains opposed to refined grains. Switching to nonfat or low fat milk should also be a priority.

Fruits and vegetables should be a large part of your diet. The amount that should be ingested depends on your age and sex. An average of 2 ½ cups each of fruits and vegetables should be eaten per day. Eating high amounts of fruits and vegetables helps in reducing the risk of getting heart disease, stroke, heart attack, obesity, and type 2 diabetes. Eating fruits and vegetables also reduces blood pressure and prevents kidney stones from forming, and helps decrease bone loss. Vegetables are also nutrient filled.

Grains and protein make up the other half of the plate. The amount of grains and protein that should be ingested differs based on age and sex. At least half of your grains should come from whole grains. Eating whole grains can help with weight management, can prevent heart disease, and whole grains also containing fiber can prevent constipation. Protein serves as the building blocks for bones, muscles, skin, cartilage, and blood. Protein is very important for providing energy to the body. Many vitamins and minerals found in proteins are beneficial for the body, and are necessary for growth and well- being.

Dairy is off of the plate, but is still necessary in small amounts. Whenever drinking milk make sure it is either non- fat or low- fat. When eating cheese, chose cheeses like cheddar and Swiss. If you feel a craving for something sweet, instead of ice cream, choose frozen yogurt. These changes can really make a difference.

So now you ask where does Crunchfuls fit into all of this? Well Crunchfuls products contain pulses which are beans and lentils. Crunchfuls comes from vegetables! Beans and lentils are a great source of protein, iron, zinc, and many more nutrients.  Every 1 cup of Crunchfuls cereal contains 1 whole serving of vegetables! That is almost ½ of your needed servings per day! You can eat a sweet and yummy breakfast, while getting 1 whole serving of vegetables with every cup. Crunchfuls also contains a great deal of protein in every bite. How many cereals can give you vegetables and protein? Just one! Crunchfuls is unique, and one of a kind. Eating it really supports the USDA’s and Michelle Obama’s Get Moving initiative.

For further information on the new food plate guidelines: http://www.choosemyplate.gov/

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Meet Crunchfuls at Natural Products Expo West Show 2011 in Anaheim, CA

Meet the Crunchfuls team at booth #5530 at the Natural Products Expo West Booth #5530Expo West Food Show 2011 in Anaheim Convention Center, Anaheim, CA. The Show runs from March 11-13. For directions to the booth, please visit:

http://www.expowest.com/ew11/Public/fp.aspx?EventID=328&MapID=1000104

For more information about attending the show, please visit: http://www.expowest.com

Contact Crunchfuls by email: info@pulfoods.com

Crunchfuls gluten-free cereal receives a nomination for Edison Best New Product Award 2011

January 2011 – San Francisco, CA – Crunchfuls cereals, launched in April 2010 by Mountain View, CA based, Pul Foods Inc has received a nomination for the prestigious Edison Best New Product Award 2011. The Edison Best New Product Awards™ are among the most prestigious accolades honoring excellence in new product and service development, marketing, human-centered design and innovation. The awards are named after Thomas Alva Edison, whose extraordinary new product development methods garnered him 1,093 U.S. patents and made him a household name across the world.

Crunchfuls provides full serving of vegetables in every cup of cereal. Gluten-free Crunchfuls is a new category of 100 calorie vegetable-based crunchy breakfast cereals with delicious Chocolate and Caramel flavors. Made from pulse legumes or Pulseeds™ (beans, lentils and split peas), Crunchfuls are natural, vegan, kosher and allergen-free, offer complete protein with the perfect combination of legumes-rice and gentle dietary fiber. Crunchfuls are low in sugar/sodium/fat and rich in slowly-digestible complex carbohydrates, promoting satiety and a low glycemic meal. Available in 6-pack cartons and 125-pack single-serve pouches, the products are manufactured in the USA by a San Francisco Bay Area company, Pul Foods Inc. The products are sold in 45 retail supermarket locations including Raley’s Nob Hill Stores, Andronico’s, Draeger’s, Zanotto’s, Piazza’s Fine Foods, in food service and online.

For more information, please contact our Director of Business Development, Sandeep Shenoy at (650) 965-1140 or visit our website at http://www.crunchfuls.com
Media Contact: info@pulfoods.com

Vegetable-based Crunchfuls cereals create a new ready to eat food category

NASFT Member Press Releases – 01/13/2011

January 2011 – San Francisco, CA – Start your day easily with vegetables for breakfast! Crunchfuls is a new generation of vegetable-based ready-to-eat (RTE) cereal that is made primarily from pulse legume seeds (dry beans, lentils and split peas) also known as pulses.

Pulses, the primary ingredients of Crunchfuls are true superfoods. They have the unique distinction of belonging to three food groups in the food pyramid – proteins, vegetables and carbohydrates (grains). Pulses have at least twice as much protein and fiber than oats and whole wheat flour according to the USDA National Nutrient Database. And they are packed with complex carbohydrates. Today, pulses are being rediscovered as superfoods with supporting clinical evidence that shows they are great for digestive health, help lower cholesterol, are low glycemic and promote sustainable energy.

The perfect balance of pulses and rice found in Crunchfuls has been a staple of good health in the Mediterranean, Indian and African diets for centuries. Crunchfuls carries forward this traditional staple, now in a familiar form of crunchy shelf-stable anytime meal that offers satiety with the right nutrition. Moreover, it helps consumers now achieve the USDA/NIH recommended weekly servings of 2-3 cups of pulses in a new ready-to-eat form. Crunchfuls offers a better allergen-free alternative to grain and soy based cereals through gentler vegetable protein and vegetable fiber.
Launched in April 2010 by Pul Foods of Mountain View, CA, Crunchfuls is available in 45 retail supermarket locations in San Francisco Bay Area including Raley’s Nob Hill Stores, Andronico’s, Draeger’s, Zanotto’s, Piazza’s Fine Foods, in food service and online.
For more information, please contact our Director of Business Development, Sandeep Shenoy at (650) 965-1140 or visit our website at http://www.crunchfuls.com.
Media Contact:
Sandeep Shenoy
sandeep@pulfoods.com (650) 965-1140

Cereals made from pulses boost nutrition in children

NASFT Member Press Releases – 01/24/2011

January 2011 – San Francisco, CA – Pul Foods Inc of Mountain View, CA recently launched a new line of breakfast cereals and snacks called Crunchfuls which are made from pulses (lentils, beans, split-peas) providing complex carbohydrates, complete amino acids, and are rich in pre-biotic fiber and vegetable protein.

“Pulses are a rich source of vegetable protein as well as 9 essential amino acids, iron, calcium, and B vitamins – they are power packed with all the things that you need to build your child’s stamina so that they can participate in all activities and combat childhood obesity. “Pulse legumes when combined with rice offer a complete meal that promotes real satiety” says Dr. Deepa Shenoy, founder of Pul Foods. “A breakfast of simple starches such as refined grains and corn is low in protein, fiber and complex carbs that won’t keep kids going until lunch. Crunchfuls, a complete meal with lentils and beans digests slowly and offers sustained energy”.

To keep going physically and mentally, kids need a balance of healthy carbohydrates, fiber and protein. Kids from ages 6 to 12 are establishing eating habits that will last a lifetime. Pulse legume nutrition is a great foundation for their healthy future and a break from simple starches and sugars. As a kid-friendly, all-natural, low sugar cereal, Crunchfuls caught immediate attention of the School Nutrition Association’s School Nutrition magazine at its Annual National Conference (ANC) in Dallas. One of School Nutrition’s secret shoppers at the Conference called Crunchfuls “a sneaky way to slip more veggies, dried beans and legumes into kids’ diets” and another acknowledged Crunchfuls as as a solution to “the push for us to use dry beans”. Both shoppers cited Crunchfuls as helpful in efforts to meet HealthierUS School Challenge criteria.

Launched in April 2010 by Pul Foods of Mountain View, CA, Crunchfuls is available in 45 retail supermarket locations in San Francisco Bay Area including Raley’s Nob Hill Stores, Andronico’s, Draeger’s, Zanotto’s, Piazza’s Fine Foods, in food service and online.

For more information, please visit our website at http://www.crunchfuls.com.
Media Contact: info@pulfoods.com

Crunchfuls brings sustainability to healthy breakfast cereals with pulses

NASFT Member Press Releases – 01/14/2011

January 2011 – San Francisco, CA – Pul Foods Inc of Mountain View, CA has introduced a new line of breakfast cereals and snacks called Crunchfuls which are made primarily from pulses (lentils, beans, split-peas), providing complex carbohydrates, complete amino acids, and are rich in pre-biotic fiber and vegetable protein. Pulses are widely grown by farmers in the US and around word for sustainable agricultural practices. Pulses are nitrogen-fixing plants and are used in crop-rotation to help reduce use of artificial fertilizers. They naturally enrich the soil to help improve output of other cereal and oil crop. As a source of protein – compared to soybean and meat – only 43 gallons of water are needed to produce one pound of pulses, versus 216 gallons of one pound of soybean, 469 gallons for one pound of chicken and 1,857 gallons for one pound of beef.

Launched in April 2010 by Pul Foods of Mountain View, CA, Crunchfuls is available in 45 retail supermarket locations in San Francisco Bay Area including Raley’s Nob Hill Stores, Andronico’s, Draeger’s, Zanotto’s, Piazza’s Fine Foods, in food service and online. Crunchfuls is gluten-free and free of common allergens such as soy, corn, dairy and nuts. Crunchfuls is vegan and kosher certified.

Pulses are primarily an export crop in the US, because of low local consumption. According a study “Pulse Consumption, Satiety, and Weight Management” by Purdue University scientists in Advances in Nutrition journal, November 2010, the consumption of pulses in the average US consumer is ~58-65% lower than recommended 2-3 cups per week. Factors for the low consumption include physiological effects (digestibility issues), cultural factors and habits, and knowledge about how to incorporate them into everyday diets.

The growers of pulses in the US are strong supporters of Crunchfuls. Value-added products in the $35 billion Ready-To-Eat foods category, such as Crunchfuls, increase local consumption and create incentives for growers to increase acreage of these highly sustainable crops. For more information, please contact our Director of Business Development, Sandeep Shenoy at (650) 965-1140 or visit our website at http://www.crunchfuls.com.
Media Contact: info@pulfoods.com

Crunchfuls creates a new frontier in gluten-free cereals

NASFT Member Press Releases – 01/14/2011

January 2011 – San Francisco, CA – Gluten-free consumers looking for high protein and high fiber options in breakfast cereals without soy or whey isolates, today have a new alternative in pulse-based Crunchfuls.
While most gluten-free products such as gluten-free cereals and breads focus on substituting grain and gluten with simple starches such as rice, tapioca and potatoes, Crunchfuls is a transformational product that uses pulses or non-soybean legumes, a widely grown food group of seeds of pod-bearing plants including dry beans, lentils and split-peas. Pulses are the best source of vegetable protein and fiber in nature and are an important part of Mediterranean, Indian and African diets. With no allergens including gluten, soy, corn, dairy and nuts, Crunchfuls is an ideal alternative to consumers with food allergies.

One cup of Crunchfuls offers the nutritional benefits of consuming pulses, which include servings of vegetables, 8 grams of protein and 8 grams of fiber in a cup (56 grams serving). Crunchfuls is an all natural, vegan and kosher certified product that is flavored with organic raw cane juice and organic cocoa. Moreover, Crunchfuls is low in sugar – just 6 grams in 56 grams serving.
Crunchfuls was created by Dr. Deepa Shenoy, founder and CEO of Pul Foods, with a vision to bring health to consumers through daily pulse-based nutrition. Crunchfuls was launched in San Francisco Bay Area in April 2010 and is currently sold in 45 retail locations, in food service and online.

For more information, please visit our website at http://www.crunchfuls.com.
Media Contact: info@pulfoods.com