Press Releases

 

Crunchfuls at the Sustainable Food Summit 2012 in San Francisco, CA
 
February 22, 2012
 

San Francisco, CA – January 18, 2012

Dr. Deepa Shenoy, Founder and CEO of Crunchfuls, Inc. was invited as a speaker at the Sustainable Foods Summit in San Francisco, CA. Dr. Shenoy presented a comparison of animal proteins and plant proteins, highlighting the historic and current importance of legumes as a sustainable and efficient source of proteins.

The fifth edition of the Sustainable Foods Summit drew to a successful close on 18th January, with about 180 executives convening in San Francisco to discuss key sustainability issues. The Sustainable Foods Summit (http://www.sustainablefoodssummit.com) is a series of international summits that focuses on the leading issues the food industry faces concerning sustainability and eco-labels, such as Organic, Fair Trade, Rainforest Alliance, UTZ Certified, etc.

Summary of Dr. Shenoy’s presentation:

Food security is a challenge: We live in a world that is rapidly changing. For the food sector particularly, the challenges are immense. As the world population grows and globalization brings more prosperity to developing economies in Asia and Africa, the demand for food and better nutrition is rising.  Globally, food producers and consumers are now competing for precious natural resources such as arable land, energy and water. These competing demands and the immediate effects on our ecosystem are now threatening our food security.

The cost of animal proteins: Livestock consumption is growing. The increasing per capita demand for meat in the world is expected to double to approx 45 kgs or 100lbs per year by 2030. Cost of meat from cradle to gate is expensive for the producer and the environment- consider production and transportation of  feed,  transport and refrigeration of perishables like meat, dairy and eggs , waste management, contamination of potable water with animal pollutants and animal-borne diseases, loss of arable land due to overgrazing. Livestock contributes 18% of green house gas emissions, 70% of all land used for agriculture and 8% of water usage. The FAO calls this phenomenon the long shadow impact on the environment. The US leads the world in meat production and consumption and averages 30 livestock to every human being. Moreover, livestock consumes 7 times as much grain as humans do. Daily per capita consumption of meat is 77 grams which exceeds the daily recommended allowance of 56 grams of total protein. 

Demand for protein is increasing: Protein is accepted as a functional dietary requirement for every age category and for multiple benefits such as weight-loss, low glycemic and high-performance food segments. Protein is considered the lesser evil and also in many cases the Fountain of Youth. It is critical to find alternative good resources of protein that are also sustainable. Without sound food policy and adaptation, protein availability will be difficult. Data suggests animal proteins are far less efficient in feeding the planet compared to plant protein e.g. an animal eats about 10x more protein than it can provide as meat. And meat requires about 100 times more water over its lifecycle from cradle to gate.

Legumes are an important protein source: A great alternative in the quest for sustainable proteins are legumes.  Legumes are grown across the world from cold climate countries like Canada to the hot tropics of India and form the basis of ancient food traditions.  Because of their soil-building capabilities, farmers have used crop rotation with legumes to maintain the quality of soil and their yield.  Densely populated India which forms 1/6th of the world population is the largest producer and consumer of legumes as a major protein source. Legumes unlike grains such as wheat grow in very large varieties that are used in multiple ways from direct consumption as forage crops and grain to use in industrial applications. Value addition and demand for derived products encourage farmers to grow more legumes.

Legumes can reduce our dependence on fossil fuel based fertilizers: Field peas for instance can absorb 80% of nitrogen from the atmosphere and require 20% nitrogen from the soil during the initial growth phase. The nitrogen fixed by field peas is measured at 178lbs per acre during a study. The nitrogen derived from the atmosphere and fixed by the legume crop is then available to subsequent crops, typically wheat, increasing yield and protein content by 30%.

Plant proteins lead animal proteins in efficiency metrics: A study published in Food Policy in 2011 was conducted in Sweden to analyze the efficiency metrics for various types of foods by analyzing the energy use and green house emissions associated with the production and transportation of 84 common food items of animal and vegetable origin. The study confirmed the higher energy and Green House Gases (GHG) emission cost of animal proteins.  The contrast between the lead meat and vegetable protein sources – beef and beans offers the following sharp contrast: While the protein content is comparable at 206 and 210 grams, the energy use in meat is about 10 times and GHG emissions 29 times when compared to beans. The energy use efficiency to deliver protein from plant sources is much larger than for animal-based foods. The energy use for animal products range from 4 to 11 g protein per MJ of energy invested, for cereals ranged from 8 to 57g protein/MJ and for legumes from 41 to 77g protein/MJ. Legumes have the highest efficiency, and livestock products have lowest – almost 4-8 fold lower efficiency than legumes and cereals. The larger the animal protein content the less efficient it is in  using natural resources, fossil  fuels,  water, soil, etc in production . Similarly, plant proteins have a positive efficiency of protein delivery per kg of GHG emitted, while animal based proteins shows a negative correlation. When energy efficiency vs. GHG efficiency for protein delivery is compared, plant proteins particularly legumes such as soybean and peas score very high compared to animal proteins. In terms of water use, animal proteins are much more water intensive. 

Current challenges to increasing legume consumption: While policies can help educate the public on the benefits of consuming more legumes, there are several factors that prevent their greater adoption. In the US particularly, lack of familiarity and lack of knowledge to integrate legumes in the diet, taste and sensorial preferences and  lifestyles that require minimal cooking and more on-the-go alternatives.  To succeed, any product must meet the expectations in terms of affordability, convenience and enjoyment. An example is the soybean industry. While soy, also a legume, ranks very high on the efficiency index as we saw earlier, soy has achieved immense success as a protein source in the forms of concentrates and isolates.

Crunchfuls is a pulse-legume platform of ready-to-eat foods: Crunchfuls is a snack product made from steam puffing beans and lentils with the goal to bring the benefits of these wonderful ingredients into daily diets. In Crunchfuls, we have created a balance of function, ingredient choice and consumer preferences to achieve a shelf-stable ready to eat product that is mainstream in taste, form and texture while also being highly scalable. For more information, please visit: http://www.crunchfuls.com

References:

Diet, Nutrition and the Prevention of Chronic Diseases, FAO

Sustainability of meat-based diets and the environment: David Pimentel and Marcia Pimentel. Am J Clin Nutr 2003;78(suppl):660s-3s

Reijnders, L. & Soret, S. 2003. Quantification of the environment impact of different dietary protein choices

FAO. 2006. Livestock’s long shadow

A.D. Gonzalez et Al, Food Policy, 36(2011) p562-570

Protein Quality of Cooked Pulses, Pulse Canada

Crunchfuls Makes a Splash in School Nutrition!

Crunchfuls Inc showcased its new snacks and at the Annual School Nutrition Conference (ANC 2011) in Nashville, Tennessee. Crunchfuls supports the mission of the School Nutrition Association, to educate and provide exceptional nutrition for every child. Helping children eat healthier at a younger age can prevent many problems that may develop in their early or later years, like obesity, diabetes, and heart disease.

The Composition of Crunchfuls

Crunchfuls is composed of pulse crops, also known as pulseeds. Pulse crops are legumes (beans and lentils). Pulseeds are locally grown and manufactured, and steam-cooked in the United States. They are typically harvested in the fall. The USDA states the peas and lentils are a great source of protein, fiber, and nutrients like folate and potassium. Peas and lentils are not only found in the vegetable group, but are also found in the protein group because of their high protein content. “Proteins serve as building blocks for cartilage, bones, muscles, skin and blood (USDA).” Pulseeds embody a complete protein profile, meaning that they contain adequate amounts of all nine amino acids, necessary for various biological functions. Pulseeds also contain a great deal of soluble and insoluble fibers, as well as prebiotic oligosaccharides. The oligosaccharides found in pulses are stachyose and raffinose. In Crunchfuls, the pulses are not soaked, but rather are stone- ground. This procedure keeps in all of the nutrients as well as the oligosaccharide content. Crunchfuls cereals and snacks are a great source of complete protein and fiber, and are a superior way to make vegetables part of one’s daily diet.

Great nutrition and great focus

Children, who eat a nutritious breakfast as well as meals throughout the day, are able to learn and focus in school at a much higher rate than children who do not eat nutritious meals.  According to the article, Nutrition and School Performance, by Trish Fitzpatrick and Elsie Deroose, in the journal EPI North (The Northwest Territories Epidemiology Newsletter), eating a healthy breakfast, as well as meals throughout the day, provides children with better cognitive brain function. Also, according to the USDA, kids learn and are able to focus more effectively with a healthy diet. Just by eating healthier, children can be more focused in school, and learn at a higher rate. Crunchfuls cereal and snacks are very high in fiber, protein, and complex carbohydrates, and would be a great addition to any child’s diet. 

RDA’s, AI’s and DRI’s for Children

Table 1

  CHO (g)  PRO  (g)  Fiber  (g)  T Fat  (g)  S Fat (g) Trans Fat (g) Sugar  (g)
   RDA  RDA  AI    AI RDA/AI  
Crunchfuls Cereals (1/2C, 28 g)

22

4

4

2

0

0

3

 Crunchfuls Snacks (1 C, 28 g)

20

4

4

2.5

0

0

<1
               
1-3 Y

130

13

19

  ND

0

 
4-8 Y

130

19

25

  ND

0

 
Males 9-13 Y

130

34

31

  ND

0

 
Males 14-18 Y

130

52

38

  ND

0

 
Females 9-13 Y

130

34

26

  ND

0

 
Females 14-18 Y

130

46

26

  ND

0

 
               
DRI              
1-3 Y 45-65% 45-65%   30-40%     <25% T Energy
4-18 Y 5-20% 10-30%   25-35%      

RDA’s AI’s and DRI’s are measured per day. RDA: Recommended dietary allowance; AI: Adequate Intake; DRI: Dietary Reference Intake

Crunchfuls manufactures healthy cereals and Snacks from beans and lentils, for any time of the day. Our cereals and snacks come from vegetables, and are high in complex carbohydrates, fiber, and protein, are low in sugar and fat, contain no cholesterol, and are allergen free, gluten free, and all natural. According to the USDA’s dietary guidelines for all Americans 2010, portion control, eating a diet high in fruits, and vegetables, having half your grains come from whole grains, limiting fat, sugar, and sodium intake are all very important.

USDA’s Beans and Lentils

Table 2

Beans and Lentils Vegetable Servings Protein grams/D
1/2 cup cooked (approx 60g raw)

1

4

According to the USDA, a half cup of cooked beans and lentils is equivalent to 1 serving of vegetables or 1 serving of protein. Crunchfuls cereals and snacks are made with beans and lentils; therefore with it is easy to get servings of vegetables and protein through Crunchfuls cereals and snacks. Each ½ cup of Crunchfuls is ½ protein or ½ vegetable serving.

USDA’s Vegetable and Protein requirements for Children 

Table 3

  Vegetable (C/D) Protein (OZ/D)
Children    
2-3 Y

1

2

4-8 Y

1 1/2

4

Females    
9-13 Y

2

5

14-18 Y

2 1/2

5

Males    
9-13 Y

2 1/2

5

14-18 Y

3

6

Crunchfuls being included in The NSLP

The National School Lunch Program (NSLP) is implemented in over 100,000 schools today. The NSLP abides by the USDA’s Dietary guidelines for all Americans. Caloric intake and physical activity should be kept balanced. Increasing the intake of fruits, vegetables, and whole grains is important, as well limiting cholesterol, fat, and sugar intake. The NSLP encompasses lunch as well as afternoon snack. Crunchfuls’ nutrient density makes it a great candidate for the NSLP. Please refer to Tables 1 and 2.

Crunchfuls for School Nutrition

Crunchfuls cereals and snacks are nutrient dense, and are very delicious.  A healthy product like Crunchfuls would be a great addition to schools. Our products are cost effective, nutritious, and will keeps kids satisfied and focused all day long. Crunchfuls will revolutionize the school nutrition initiative by adding all natural beans and lentils to everyday cereals and snacks.

 

References:

  • Fitzpatrick, Trish, and Elsie DeRoose. “Nutrition and School Performance.” EPI North 15.2 (2003): n. pag. Web. 16 Aug 2011. <http://www.hlthss.gov.nt.ca/pdf/newsletters/Epinorth/2003/2003_Spring.pdf>.
  • “The School Breakfast Program.” USDA. N.p., 2010. Web. 16 Aug 2011. <http://www.fns.usda.gov/cnd/Breakfast/AboutBFast/SBPFactSheet.pdf>.
  • “School Breakfast Program.” USDA. N.p., 2009. Web. 16 Aug 2011. <http://www.fns.usda.gov/cnd/Breakfast/AboutBFast/ProgHistory.htm>.
  • “National School Lunch Program.” USDA. N.p., 2010. Web. 16 Aug 2011. <http://www.fns.usda.gov/cnd/lunch/AboutLunch/NSLPFactSheet.pdf>.
  • “The School- based Afternoon Snack Program.” USDA. N.p., 2011. Web. 16 Aug 2011. <http://www.fns.usda.gov/cnd/afterschool/AfterschoolSnacksFactSheet.pdf>.
  • “USDA’s My Plate.” USDA. N.p., n.d. Web. 16 Aug 2011.<http://www.choosemyplate.gov/>.
  • School Nutrition Association. N.p., n.d. Web. 16 Aug 2011. <http://www.asfsa.org/>.
  • “Crunchfuls.” Crunchfuls Inc. N.p., 2011. Web. 16 Aug 2011. <http://pulfoods.com/>.
  • “My Plate- Food Groups.” USDA. N.p., 2011. Web. 23 Aug 2011. <http://www.choosemyplate.gov/foodgroups/vegetables_beanspeas.html>.
  • “DRI Tables: Dietary Guidance.” USDA. N.p., 2011. Web. 23 Aug 2011. <http://fnic.nal.usda.gov/nal_display/index.php?info_center=4&tax_level=3&tax_subject=256&topic_id=1342&level3_id=5140>.

Take a bite and crunch your way through our new website!

Great News! The Crunchfuls Team would like to announce the Launch of the new and improved Crunchfuls website! Our new website contains the company credo, a profile of our team, detailed nutrient information, sustainability, scientific articles, past press releases, upcoming events, and much more. Browse through our website to learn more about Crunchfuls products and why you should eat them! The website goes into great detail about the health benefits of our deliciously mouthwatering cereals and snacks. You can also find information regarding the ingredients, as well as how our steam- cooking process works. These high fiber, high protein, superfoods can be a great kickstart to your morning and can keep you going all day.

On the new website, you can easily find all the information you seek about our products, as well as get all your questions answered. We also have an FAQ section where you can view what the buzz around Crunchfuls is.

Have fun embarking on a journey through the world of Crunchfuls! And please give us any feedback you have about the website and/ or our products. If you have any further questions, please feel free to contact us at info@crunchfuls.com.

 

Choose my Plate

The USDA issued a new food guide pyramid, called Choose my Plate, which First Lady Michelle Obama revealed on June 2, 2011. This new plate model goes along with the health initiative First Mrs. Obama has been driving. Child Obesity and just obesity in general are turning into epidemics in US adults and children.

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. Eating high amounts of vegetables helps in reducing the risk of getting heart disease, stroke, heart attack, obesity, and type 2 diabetes. Eating vegetables also reduces blood pressure and prevents kidney stones from forming, and helps decrease bone loss. Vegetables are also nutrient filled.

Vegetables and protein make up the other half of the plate. 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.

Crunchfuls products contain pulses which are beans and lentils. Crunchfuls comes from high protein vegetables! Beans and lentils are a great source of protein, fiber, 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 Crunchfuls as a yummy breakfast or savory snack, 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! Eating Crunchfuls truly supports the USDA’s guidelines and the new food plate.

References 

  • “USDA’s My Plate.” USDA. N.p., 2011. Web. <http://www.choosemyplate.gov/>.
  • “USDA’s My Plate- Fruits.” USDA. N.p., 2011. Web. <http://www.choosemyplate.gov/foodgroups/fruits.html>.
  • “USDA’s My Plate- Fruits.” USDA. N.p., 2011. Web. <http://www.choosemyplate.gov/foodgroups/fruits_amount.aspx>.
  • “USDA’s My Plate- Grains.” USDA. N.p., 2011. Web. <http://www.choosemyplate.gov/foodgroups/grains.html>.
  • “USDA’s My Plate- Vegetables.” USDA. N.p., 2011. Web. <http://www.choosemyplate.gov/foodgroups/vegetables.html>.
  • “USDA’s My Plate- Vegetables.” USDA. N.p., 2011. Web. <http://www.choosemyplate.gov/foodgroups/vegetables_amount.aspx#>.
  • “USDA’s My Plate- Protein Foods.” USDA. N.p., 2011. Web. <http://www.choosemyplate.gov/foodgroups/proteinfoods.html>.
  • “USDA’s My Plate- Protein Foods.” USDA. N.p., 2011. Web.<http://www.choosemyplate.gov/foodgroups/proteinfoods_amount.aspx>.
  • “Harness the Goodness of Lentils and Beans.” Crunchfuls. N.p., 2011. Web. <http://pulfoods.com/crunchfuls/?page_id=164>.
  • “My Pyramid out, My Plate in: Michelle Obama unveils USDA’s food guide replacement.” Mail Online 2 June 2011: n. pag. Web. <http://www.dailymail.co.uk/news/article-1393691/Goodbye-My-Pyramid-hello-My-Plate-Michelle-Obama-unveils-USDAs-food-pyramid-replacement.html>.

 

Digestive Health

If you feel great you perform even better! It is as simple as that! Just eat Crunchfuls and feel amazing instantly. The dietary fibers work their magic in your body even before you have time to say yum crunchfuls! Going more into detail, Crunchfuls contains a great deal of soluble fiber, insoluble fiber and prebiotic oligosaccaharides.

Soluble fiber is fermented by the gut bacteria in the colon to produce short chain fatty acids: acetate, butyrate, propionate, and gases. Acetate and propionate get metabolized in the liver. Butyrate is very important because it inhibits the growth and spreading of tumor cells in vitro. Butyrate is also a great source of energy for colon cells. The production of short chain fatty acids decreases the ph in the gut, which is important because a lower ph allows the enzymes in the stomach to work more efficiently.

Prebiotic oligosaccharides are fermented in the colon by gut bacteria, to produce the short chain fatty acids: acetate, butyrate, and propionate; as well as to produce the gases methane and hydrogen. The oligosaccharides found in pulses are: stachyose and raffinose. In Crunchfuls, the pulses are not soaked, but rather are stone- ground. This procedure keeps in all of the nutrients as well as oligosaccharide content. In a study, it was shown that soaking Pulses lead to a 25% reduction in raffinose, and a 24.8% reduction in stachyose. It’s a good thing we do not soak our pulses!!

Prebiotics stimulate the growth of bacteria in the colon. Prebiotic fiber is very prevalent in pulses. Many health benefits exist like, prevention of constipation, ulcerative colitis, small intestinal bacteria overgrowth, pediatric diarrhea, antibiotic- induced diarrhea, food allergy, and impaired immune function.

Have a happy and healthy gut with Crunchfuls!

 References

 

Crunchfuls is now in Costco!

The Green Squad of Crunchfuls took over Costco from June 2 to June 5. Crunchfuls launched its Cereal with a road show, in the Mountain View, CA, Costco location, on June 2, 2011.  At the road show, we passed out samples of our sweet caramel and rich chocolate cereals. Our green squad created a great deal of buzz around our lime- green booth space. Their enthusiasm for the product, as well as their dedication to promoting it and educating consumers on its nutritional value, really were the driving forces to the product’s success. And hey, the cereals are also incredibly yummy! Please check out our spirited green squad in action, in a video, which is now on Facebook.

The Costco launch was a success! We extend our sincere gratitude to all those who came and supported Crunchfuls over the four days of our road show. We also thank all of you who have supported our product over the 4 years we have been in business. Congrats to all of you for becoming Super Crunchers! Eating Crunchfuls is beneficial to your health in many ways concerning nutrient density and quality of life in general.

The Costco launch is not done yet everyone! If you missed our launch/ last road show, then don’t worry; we have another one coming up! Crunchfuls will be launching in the Costco, located in Foster City on June 9. The road show will continue until June 12. Come and support Crunchfuls!

Archived press releases at: http://crunchfuls.wordpress.com/