Crunchfuls wins Most Valued Company Award at Keiretsu Forum’s 2011 Annual Angel Capital Expo

Mar 24, 2011 – Mountain View, CA

Pul Foods Inc., makers of Crunchfuls cereals and snacks wins the “Most Valued Company Award” at the annual Keiretsu Forum 2011 Angel Capital Expo at Microsoft Conference Center, Mountain View, CA. The voter included 300 members and guests of Keiretsu Forum including leading venture capitalists, angel investors and executives of high-tech industry. Other presenting companies included technology, solar, life sciences, real estate, lifestyle and consumer goods. Company founder and CEO, Dr. Deepa Shenoy presented the angel funding opportunity to investors.

 “We are excited that our company was recognized as the Most Valued Company by Keiretsu Forum’s investment community. Our agriculturally-sustainable vegetable-based food products made with pulse-legumes (beans and lentils) will positively revolutionize the US and global cereal and snack industry” Dr. Deepa said “with healthful, affordable and sustainable conventional foods”. Crunchfuls consumers understand the value of replacing low quality whole-grain-based ingredients such as bran, soy grits and corn with superior protein, fiber and complex carbs from of pulse legumes (beans and lentils)”.

 Pulse legumes or Pulses are the primary ingredient of Crunchfuls. Pulses are soil-enriching and water conserving crops that help enrich the soil and decrease the use of artificial fertilizers and pesticides during crop rotation with grain or oil crops.

Expo press release: http://www.marketwire.com/press-release/Keiretsu-Forum-Announces-Northern-California-Angel-Capital-Expo-1405120.htm

Pul Foods Inc

Pul Foods Inc is the inventor and manufacturer of Crunchfuls line of vegetables-based ready-to-eat product line, made from pulse-legumes (lentils and beans) sold in approximately 50 retail locations in the San Francisco Bay Area and nationwide through the company website (www.crunchfuls.com).

Contact: Pul Foods Inc Staff at (info@pulfoods.com) or (650) 965-1140

Keiretsu Forum

 Keiretsu Forum (www.keiretsuforum.com) is the world’s largest network of angel investors with over 850 accredited investor members throughout 21 chapters on three continents. Its members have invested over $200m in over 260 companies in technology, consumer products, healthcare/life sciences, real estate and other segments with high growth potential.

Contact: Keiretsu Forum Staff at (info@keiretsuforum.com) or (925) 283-8829.

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Meet Crunchfuls at Nutracon 2011 in Anaheim, CA

Meet us at the Crunchfuls booth at Nutracon 2011, the premier conference for ingredient and technology innovation within the health and nutrition industry. The conference will be held at the Anaheim Hilton on the 9th and 10th of March.

Crunchfuls at Nutracon 2011Crunchfuls will host a tabletop where attendees can meet the team and taste Crunchfuls cereals and newly launched snack products.

For more information about Nutracon, please visit: http://www.nutraconference.com

Vote for Crunchfuls for the NutrAward Best New Finished Product: http://www.nutraconference.com/nutracon11/Public/Content.aspx?ID=1014407&sortMenu=107000 

Contact Crunchfuls at: info@pulfoods.com

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