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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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

European delegation shows keen interest in Crunchfuls

Manufacturers, distributors and grocery buyers from Germany and the United Kingdom met with the Crunchfuls team on Friday, November 5th. The delegat

Meet Crunchfuls at Winter Fancy Food Show 2011 in San Francisco, CA

Meet the Crunchfuls team at booth #2637 at the Winter Fancy Food Show 2011 in Moscone Center, San Francisco, CA. The Show runs from January 16-18.

For more information about attending the show, please visit: http://www.specialtyfood.com/fancy-food-show/winter-fancy-food-show/

Contact Crunchfuls by email: info@pulfoods.com

Dr. Shenoy is keynote speaker at WPLGA convention

12/8/2010 – Moscow, Idaho

The Western Pea & Lentil Growers Association (WPLGA) held its 45th annual convention Dec. 8, 2010, at the Best Western-University Inn in Moscow, Idaho. Dr. Deepa Shenoy, founder of Pul Foods of Mountain View, CA was invited as the keynote speaker.

The US pulse grower community have been strong supporters of Crunchfuls, the revolutionary new cereal that integrates US-grown lentils, beans and split peas in delicious and nutritious and crunchy, ready to eat foods.

Dr. Deepa Shenoy, presented Pul Foods’ efforst in launching Crunchfuls, its success in the San Francisco Bay Area and benefits of the product in helping consumers achieve their daily recommended servings of lentils and beans. Dr. Shenoy also presented the road-map of the product that include future launches of savory snacks, fruit-flavored toddler snacks, bars and crackers.

The Western Pea & Lentil Growers Association (WPLGA) was established in 1965 by a small group of farmers in eastern Washington and northern Idaho – an area known as the Palouse – to address the needs they saw in the dry pea, lentil and chickpea industry for market development, research and educational programming. That small group of farmers who originally formed the WPLGA has grown to more than 500 members today represented by a 22-person board.

For more information about WPLGA 45TH Convention:

http://www.agweekly.com/articles/2010/12/07/commodities/crop/crop30.txt

Nomination for NRDC Growing Green 2011 award

11/11/2010 – Mountain View, CA

Summary of Dr. Deepa Shenoy’s nomination for NRDC Growing Green 2011 award

The worldwide prevalence of obesity and other food-related diseases has reached epidemic proportions.  Growing awareness and scientific research confirms that increasing the consumption of pulses in daily diet can help combat this trend in a massive affordable scale. Pulses are widely grown in the US and globally for crop rotation to replenish the soil with nitrogen and break pest cycles between cereal grain crops. Pulses reduce our dependence on fossil fuels and utilize fewer resources as a source of protein compared to meat- just 43 gallons of water to produce 1lb of pulses versus 1,857 gallons for 1lb of beef protein.

Crunchfuls is a new generation of functional ready-to-eat (RTE) cereals that are made primarily by steam cooking and toasting a combination of pulses (70-80%) and rice (20-30%) making a balanced meal with complete protein, gentler vegetable fiber and complex carbohydrates. Crunchfuls have better vegetable-based nutrition to grain-based (wheat, rice, corn) and soy based healthy cereals.  Loved by consumers, Crunchfuls makes it easy to consume USDA-recommended 3 cups of beans and lentils per week.  Intake of legumes today is ~58-65% lower than recommended servings.

Dr. Deepa Shenoy created Crunchfuls with a background in pharmaceutical sciences and the understanding how food functions in the human body;  she sought to create a convenient food product that is based on a clinically efficacious and highly sustainable food group, pulses. Dr. Shenoy has the strong support of the US pulse growers’ community and is often invited to speak at their conventions.

For more information about the Growing Green Award 2011: http://www.nrdc.org/health/growinggreen.asp#eligibility

For more information about Crunchfuls, visit: http://www.crunchfuls.com