Re: Thank You Crunchfuls at Stanford Celiac Conference

[Guest guest]

Sell to the beehive in San for sure!Sent from my iPhoneOn May 22, 2010, at 9:37 PM, Deepa Shenoy <pulfoods@...> wrote:

Dear Members,We at Crunchfuls cereal want to thank you all for coming to our table at the Stanford Celiac Conference today and trying samples of Crunchfuls. We hope you enjoyed tasting our caramel and chocolate cereal samples as much as we enjoyed sharing our story and Crunchfuls cereals with you. We really appreciate all the feed-back and suggestions received. Many of you had asked us for store locations of where Crunchfuls is available and many of you even recommended some markets and stores for Crunchfuls. Our current and future store locations will be updated on our site by this week. Please send us questions, recommendations and suggestions at infopulfoods. We will respond promptly. If you have any pictures of Crunchfuls at the Stanford Celiac Conference please send us a copy to

upload on our Crunchfuls Facebook page. You are all welcome to join us on the Crunchfuls Facebook page.Thank you,Deepa & the Crunchfuls team From: Deepa Shenoy <pulfoods > Sent: Fri, May 21, 2010 4:51:56 PMSubject: [ ] Crunchfuls at Stanford Celiac Conference

Dear Bay Area Celiac Member,

This Saturday marks the 2010 Stanford Celiac Conference. We at Crunchfuls cereal have been asked to attend and appreciate the opportunity to introduce our revolutionary new breakfast cereal to you. We have spent over three years in development to create a cereal that addresses your unique needs by being very tasty (really!, come try it for yourself), gluten free, healthy and “normal.†Our cereal is unlike any other cereal in that it is made from beans, lentils, split peas and rice. While this product is designed for allergen-free consumers and Celiacs, non-Celiacs love the taste and crunch so much that most of our stores are shelving us in the regular cereal aisle and most of our repeat buyers are non-Celiacs. Don’t believe us? Please come try Crunchfuls for yourself free at the Conference!

Bring a non-Celiac friend or family member and have them try it, too. We know you both will love it!

In addition to a great taste and a satisfying crunch, it looks just like Cheerios and comes in two flavors – Chocolate and Caramel. For those of you who have kids with Celiac, we know how important it is that food look and taste “normal.†We, on the management team at Crunchfuls have personal experience managing a gluten free diet for a small child, and it is such a relief to have a yummy cereal and snack to offer our kid that looks just like what everyone else is eating and is loved by all her non-Celiac friends.

Lastly, Crunchfuls is healthy. The ingredients in Crunchfuls are naturally high in protein (which helps build endurance) and allergen free (which makes it easier to digest). Just one cup of Crunchfuls gets your day off to a healthy start with plenty of natural vegetable fiber and more protein than if you had eaten an egg for breakfast – all with no cholesterol, no gluten, no soy, no corn, no dairy and no nuts. Additionally, Crunchfuls is certified Vegan and Kosher.

We support your commitment to leading a healthy, gluten-free lifestyle and hope you enjoy our new cereal as much as we have enjoyed creating it for you. We have been a member of your group for the past couple of years and have conducted active consumer research studies in the Gluten Intolerance Group of Portland.

Please come look for our booth at the 2010 Stanford Celiac Conference at the Tressider Student Union from 8:30 a.m. to 4:30 p.m. this Saturday. We would love to meet you, have you taste our cereal and hear about your needs and what you think!

Best Regards, The Crunchfuls Team

[Guest guest]

Draegers in Danville please!!Please excuse my brevity. Sent from mobile.On May 22, 2010, at 9:42 PM, Kate LaBarbera <kblab@...> wrote:

Dear Members,We at Crunchfuls cereal want to thank you all for coming to our table at the Stanford Celiac Conference today and trying samples of Crunchfuls. We hope you enjoyed tasting our caramel and chocolate cereal samples as much as we enjoyed sharing our story and Crunchfuls cereals with you. We really appreciate all the feed-back and suggestions received. Many of you had asked us for store locations of where Crunchfuls is available and many of you even recommended some markets and stores for Crunchfuls. Our current and future store locations will be updated on our site by this week. Please send us questions, recommendations and suggestions at infopulfoods. We will respond promptly. If you have any pictures of Crunchfuls at the Stanford Celiac Conference please send us a copy to

upload on our Crunchfuls Facebook page. You are all welcome to join us on the Crunchfuls Facebook page.Thank you,Deepa & the Crunchfuls team From: Deepa Shenoy <pulfoods > Sent: Fri, May 21, 2010 4:51:56 PMSubject: [ ] Crunchfuls at Stanford Celiac Conference

Dear Bay Area Celiac Member,

This Saturday marks the 2010 Stanford Celiac Conference. We at Crunchfuls cereal have been asked to attend and appreciate the opportunity to introduce our revolutionary new breakfast cereal to you. We have spent over three years in development to create a cereal that addresses your unique needs by being very tasty (really!, come try it for yourself), gluten free, healthy and “normal.†Our cereal is unlike any other cereal in that it is made from beans, lentils, split peas and rice. While this product is designed for allergen-free consumers and Celiacs, non-Celiacs love the taste and crunch so much that most of our stores are shelving us in the regular cereal aisle and most of our repeat buyers are non-Celiacs. Don’t believe us? Please come try Crunchfuls for yourself free at the Conference!

Bring a non-Celiac friend or family member and have them try it, too. We know you both will love it!

In addition to a great taste and a satisfying crunch, it looks just like Cheerios and comes in two flavors – Chocolate and Caramel. For those of you who have kids with Celiac, we know how important it is that food look and taste “normal.†We, on the management team at Crunchfuls have personal experience managing a gluten free diet for a small child, and it is such a relief to have a yummy cereal and snack to offer our kid that looks just like what everyone else is eating and is loved by all her non-Celiac friends.

Lastly, Crunchfuls is healthy. The ingredients in Crunchfuls are naturally high in protein (which helps build endurance) and allergen free (which makes it easier to digest). Just one cup of Crunchfuls gets your day off to a healthy start with plenty of natural vegetable fiber and more protein than if you had eaten an egg for breakfast – all with no cholesterol, no gluten, no soy, no corn, no dairy and no nuts. Additionally, Crunchfuls is certified Vegan and Kosher.

We support your commitment to leading a healthy, gluten-free lifestyle and hope you enjoy our new cereal as much as we have enjoyed creating it for you. We have been a member of your group for the past couple of years and have conducted active consumer research studies in the Gluten Intolerance Group of Portland.

Please come look for our booth at the 2010 Stanford Celiac Conference at the Tressider Student Union from 8:30 a.m. to 4:30 p.m. this Saturday. We would love to meet you, have you taste our cereal and hear about your needs and what you think!

Best Regards, The Crunchfuls Team

[Guest guest]

Hi ,We are in Draegers in Danville/Blackhawk in the gluten-free isle.Thanks,DeepaFrom: Lombardi <tanya_lombardi@...>" " < >Sent: Sun, May 23, 2010 4:05:39 PMSubject: Re: [ ] Thank You

Crunchfuls at Stanford Celiac Conference

Draegers in Danville please!!Please excuse my brevity. Sent from mobile.On May 22, 2010, at 9:42 PM, Kate LaBarbera <kblabsbcglobal (DOT) net> wrote:

Dear Members,We at Crunchfuls cereal want to thank you all for coming to our table at the Stanford Celiac Conference today and trying samples of Crunchfuls. We hope you enjoyed tasting our caramel and chocolate cereal samples as much as we enjoyed sharing our story and Crunchfuls cereals with you. We really appreciate all the feed-back and suggestions received. Many of you had asked us for store locations of where Crunchfuls is available and many of you even recommended some markets and stores for Crunchfuls. Our current and future store locations will be updated on our site by this week. Please send us questions, recommendations and suggestions at infopulfoods (DOT) com. We will respond promptly. If you have any pictures of Crunchfuls at the Stanford Celiac Conference please send us a copy to

upload on our Crunchfuls Facebook page. You are all welcome to join us on the Crunchfuls Facebook page.Thank you,Deepa & the Crunchfuls team From: Deepa Shenoy <pulfoods (DOT) com> Sent: Fri, May 21, 2010 4:51:56 PMSubject: [ ] Crunchfuls at Stanford Celiac Conference

Dear Bay Area Celiac Member,

This Saturday marks the 2010 Stanford Celiac Conference. We at Crunchfuls cereal have been asked to attend and appreciate the opportunity to introduce our revolutionary new breakfast cereal to you. We have spent over three years in development to create a cereal that addresses your unique needs by being very tasty (really!, come try it for yourself), gluten free, healthy and “normal.†Our cereal is unlike any other cereal in that it is made from beans, lentils, split peas and rice. While this product is designed for allergen-free consumers and Celiacs, non-Celiacs love the taste and crunch so much that most of our stores are shelving us in the regular cereal aisle and most of our repeat buyers are non-Celiacs. Don’t believe us? Please come try Crunchfuls for yourself free at the Conference!

Bring a non-Celiac friend or family member and have them try it, too. We know you both will love it!

In addition to a great taste and a satisfying crunch, it looks just like Cheerios and comes in two flavors – Chocolate and Caramel. For those of you who have kids with Celiac, we know how important it is that food look and taste “normal.†We, on the management team at Crunchfuls have personal experience managing a gluten free diet for a small child, and it is such a relief to have a yummy cereal and snack to offer our kid that looks just like what everyone else is eating and is loved by all her non-Celiac friends.

Lastly, Crunchfuls is healthy. The ingredients in Crunchfuls are naturally high in protein (which helps build endurance) and allergen free (which makes it easier to digest). Just one cup of Crunchfuls gets your day off to a healthy start with plenty of natural vegetable fiber and more protein than if you had eaten an egg for breakfast – all with no cholesterol, no gluten, no soy, no corn, no dairy and no nuts. Additionally, Crunchfuls is certified Vegan and Kosher.

We support your commitment to leading a healthy, gluten-free lifestyle and hope you enjoy our new cereal as much as we have enjoyed creating it for you. We have been a member of your group for the past couple of years and have conducted active consumer research studies in the Gluten Intolerance Group of Portland.

Please come look for our booth at the 2010 Stanford Celiac Conference at the Tressider Student Union from 8:30 a.m. to 4:30 p.m. this Saturday. We would love to meet you, have you taste our cereal and hear about your needs and what you think!

Best Regards, The Crunchfuls Team

[Guest guest]

Deepa , 

Can you confirm please if your products are produced on

dedicated GF equipment in a dedicated GF facility?

For many of us who are sensitive , eating products produced with

shared equipment or in a shared facility is just not an option. 

Thank you,

Cara

From:

[mailto: ] On

Behalf Of Deepa Shenoy

Sent: Sunday, May 23, 2010 10:38 PM

Subject: Re: [ ] Thank You Crunchfuls at Stanford Celiac

Conference

Hi ,

We are in Draegers in Danville/Blackhawk in the gluten-free isle.

Thanks,

Deepa

From: Lombardi

<tanya_lombardi@...>

" " < >

Sent: Sun, May 23, 2010 4:05:39 PM

Subject: Re: [ ] Thank You Crunchfuls at Stanford Celiac

Conference

Draegers in Danville please!!

Please excuse my brevity. Sent from mobile.

On May 22, 2010, at 9:42 PM, Kate LaBarbera <kblabsbcglobal (DOT) net>

wrote:

Dear Members,

We at Crunchfuls cereal want to thank you all for coming to our table at the

Stanford Celiac Conference today and trying samples of Crunchfuls. We hope you

enjoyed tasting our caramel and chocolate cereal samples as much as we enjoyed

sharing our story and Crunchfuls cereals with you. We really appreciate all the

feed-back and suggestions received. Many of you had asked us for store

locations of where Crunchfuls is available and many of you even recommended

some markets and stores for Crunchfuls. Our current and future store locations

will be updated on our site by this week. Please send us questions,

recommendations and suggestions at infopulfoods (DOT) com. We will respond

promptly. If you have any pictures of Crunchfuls at the Stanford Celiac

Conference please send us a copy to upload on our Crunchfuls Facebook page. You

are all welcome to join us on the Crunchfuls Facebook page.

Thank you,

Deepa & the Crunchfuls team

From: Deepa Shenoy

<pulfoods (DOT) com>

Sent: Fri, May 21, 2010 4:51:56 PM

Subject: [ ] Crunchfuls at Stanford Celiac Conference

Dear

Bay Area Celiac Member,

This

Saturday marks the 2010 Stanford Celiac Conference. We at Crunchfuls

cereal have been asked to attend and appreciate the opportunity to introduce

our revolutionary new breakfast cereal to you. We have spent

over three years in development to create a cereal that addresses your unique

needs by being very tasty (really!, come try it for yourself), gluten free,

healthy and “normal.†Our cereal is unlike any other cereal in that it is

made from beans, lentils, split peas and rice. While this product is

designed for allergen-free consumers and Celiacs, non-Celiacs love the taste

and crunch so much that most of our stores are shelving us in the regular

cereal aisle and most of our repeat buyers are non-Celiacs. Don’t believe

us? Please come try Crunchfuls for yourself free at the Conference!

Bring a non-Celiac friend or family member and have them try it,

too. We know you both will love it!

In

addition to a great taste and a satisfying crunch, it looks just like Cheerios

and comes in two flavors – Chocolate and Caramel. For those of you who

have kids with Celiac, we know how important it is that food look and taste

“normal.†We, on the management team at Crunchfuls have personal experience

managing a gluten free diet for a small child, and it is such a relief to have

a yummy cereal and snack to offer our kid that looks just like what everyone

else is eating and is loved by all her non-Celiac friends.

Lastly,

Crunchfuls is healthy. The ingredients in Crunchfuls are naturally high

in protein (which helps build endurance) and allergen free (which makes it

easier to digest). Just one cup of Crunchfuls gets your day off to a

healthy start with plenty of natural vegetable fiber and more protein than if

you had eaten an egg for breakfast – all with no cholesterol, no gluten, no

soy, no corn, no dairy and no nuts. Additionally, Crunchfuls is certified

Vegan and Kosher.

We

support your commitment to leading a healthy, gluten-free lifestyle and hope

you enjoy our new cereal as much as we have enjoyed creating it for you. We

have been a member of your group for the past couple of years and have

conducted active consumer research studies in the Gluten Intolerance Group of

Portland.

Please

come look for our booth at the 2010 Stanford Celiac Conference at the Tressider

Student Union from 8:30 a.m. to 4:30 p.m. this Saturday. We would love to

meet you, have you taste our cereal and hear about your needs and what you

think!

Best

Regards,

The

Crunchfuls Team

[Guest guest]

Hi Cara,Thank you for your question. Having worked on research and development in creating a nutritious gluten-free product for three years, my perspective is this-Gluten-free is gluten-free only when tested for gluten (Gliadin fragment). Even a bakery or manufacturing facility that is dedicated gluten-free can produce gluten-contaminated products unless individual ingredients and production lines are tested for gluten. Gluten-testing on every sample runs anywhere from $80-100 and we have dedicated a a portion of our manufacturing budget to gluten testing. I personally am present on the manufacturing floor when making our product and evaluate all gluten testing that we conduct. We don't use dedicated gluten-free equipment but have very strict testing procedures in place to test

production/packaging lines and ingredients for gluten before and after production. We have certain operating procedures in place to avoid cross-contamination and work in a gluten-free isolated environment to avoid any cross-contamination. Hope this helps address some of your concerns.My suggestion to all my consumers is this- before adding any new gluten-free product to your diet, you meed to test one serving of it in the morning for breakfast before you eat any other food and give yourself time until lunch- even if the product is made in a gluten-free facility. I have often given one serving of Crunchfuls in a zip-lock bag to consumers who are extremely sensitive/allergic to gluten to test Crunchfuls. So far, all of them have returned back happy with the results.Thanks,DeepaFrom: Cara <cara@...> Sent: Mon, May 24, 2010 8:18:17 AMSubject: RE: [ ] Thank You Crunchfuls at Stanford Celiac Conference

Deepa , Can you confirm please if your products are produced on

dedicated GF equipment in a dedicated GF facility? For many of us who are sensitive , eating products produced with

shared equipment or in a shared facility is just not an option. Thank you, Cara

From:

[mailto:celiacbayar eagroups (DOT) com] On

Behalf Of Deepa Shenoy

Sent: Sunday, May 23, 2010 10:38 PM

Subject: Re: [ ] Thank You Crunchfuls at Stanford Celiac

Conference

Hi ,

We are in Draegers in Danville/Blackhawk in the gluten-free isle.

Thanks,

Deepa

From: Lombardi

<tanya_lombardi>

" " < >

Sent: Sun, May 23, 2010 4:05:39 PM

Subject: Re: [ ] Thank You Crunchfuls at Stanford Celiac

Conference

Draegers in Danville please!!

Please excuse my brevity. Sent from mobile.

On May 22, 2010, at 9:42 PM, Kate LaBarbera <kblabsbcglobal (DOT) net>

wrote:

Dear Members,

We at Crunchfuls cereal want to thank you all for coming to our table at the

Stanford Celiac Conference today and trying samples of Crunchfuls. We hope you

enjoyed tasting our caramel and chocolate cereal samples as much as we enjoyed

sharing our story and Crunchfuls cereals with you. We really appreciate all the

feed-back and suggestions received. Many of you had asked us for store

locations of where Crunchfuls is available and many of you even recommended

some markets and stores for Crunchfuls. Our current and future store locations

will be updated on our site by this week. Please send us questions,

recommendations and suggestions at infopulfoods (DOT) com. We will respond

promptly. If you have any pictures of Crunchfuls at the Stanford Celiac

Conference please send us a copy to upload on our Crunchfuls Facebook page. You

are all welcome to join us on the Crunchfuls Facebook page.

Thank you,

Deepa & the Crunchfuls team

From: Deepa Shenoy

<pulfoods (DOT) com>

Sent: Fri, May 21, 2010 4:51:56 PM

Subject: [ ] Crunchfuls at Stanford Celiac Conference

Dear

Bay Area Celiac Member, This

Saturday marks the 2010 Stanford Celiac Conference. We at Crunchfuls

cereal have been asked to attend and appreciate the opportunity to introduce

our revolutionary new breakfast cereal to you. We have spent

over three years in development to create a cereal that addresses your unique

needs by being very tasty (really!, come try it for yourself), gluten free,

healthy and “normal.†Our cereal is unlike any other cereal in that it is

made from beans, lentils, split peas and rice. While this product is

designed for allergen-free consumers and Celiacs, non-Celiacs love the taste

and crunch so much that most of our stores are shelving us in the regular

cereal aisle and most of our repeat buyers are non-Celiacs. Don’t believe

us? Please come try Crunchfuls for yourself free at the Conference!

Bring a non-Celiac friend or family member and have them try it,

too. We know you both will love it! In

addition to a great taste and a satisfying crunch, it looks just like Cheerios

and comes in two flavors – Chocolate and Caramel. For those of you who

have kids with Celiac, we know how important it is that food look and taste

“normal.†We, on the management team at Crunchfuls have personal experience

managing a gluten free diet for a small child, and it is such a relief to have

a yummy cereal and snack to offer our kid that looks just like what everyone

else is eating and is loved by all her non-Celiac friends. Lastly,

Crunchfuls is healthy. The ingredients in Crunchfuls are naturally high

in protein (which helps build endurance) and allergen free (which makes it

easier to digest). Just one cup of Crunchfuls gets your day off to a

healthy start with plenty of natural vegetable fiber and more protein than if

you had eaten an egg for breakfast – all with no cholesterol, no gluten, no

soy, no corn, no dairy and no nuts. Additionally, Crunchfuls is certified

Vegan and Kosher. We

support your commitment to leading a healthy, gluten-free lifestyle and hope

you enjoy our new cereal as much as we have enjoyed creating it for you. We

have been a member of your group for the past couple of years and have

conducted active consumer research studies in the Gluten Intolerance Group of

Portland. Please

come look for our booth at the 2010 Stanford Celiac Conference at the Tressider

Student Union from 8:30 a.m. to 4:30 p.m. this Saturday. We would love to

meet you, have you taste our cereal and hear about your needs and what you

think! Best

Regards, The

Crunchfuls Team

[Guest guest]

The reality for us and many celiacs is anything made on shared equipment

is Not safe and should not be labeled as gluten free.

 

From:

[mailto: ] On

Behalf Of Deepa Shenoy

Sent: Monday, May 24, 2010 10:42 AM

Subject: Re: [ ] Thank You Crunchfuls at Stanford Celiac

Conference

Hi Cara,

Thank you for your question. Having worked on research and development in

creating a nutritious gluten-free product for three years, my perspective is

this-

Gluten-free is gluten-free only when tested for gluten (Gliadin fragment). Even

a bakery or manufacturing facility that is dedicated gluten-free can produce

gluten-contaminated products unless individual ingredients and production lines

are tested for gluten. Gluten-testing on every sample runs anywhere from

$80-100 and we have dedicated a a portion of our manufacturing budget to gluten

testing. I personally am present on the manufacturing floor when making our

product and evaluate all gluten testing that we conduct. We don't use dedicated

gluten-free equipment but have very strict testing procedures in place to test

production/packaging lines and ingredients for gluten before and after

production. We have certain operating procedures in place to avoid cross-contamination

and work in a gluten-free isolated environment to avoid any cross-contamination.

Hope this helps address some of your concerns.

My suggestion to all my consumers is this- before adding any new gluten-free

product to your diet, you meed to test one serving of it in the morning for

breakfast before you eat any other food and give yourself time until lunch-

even if the product is made in a gluten-free facility. I have often given one

serving of Crunchfuls in a zip-lock bag to consumers who are extremely

sensitive/allergic to gluten to test Crunchfuls. So far, all of them have

returned back happy with the results.

Thanks,

Deepa

From: Cara

<cara@...>

Sent: Mon, May 24, 2010 8:18:17 AM

Subject: RE: [ ] Thank You Crunchfuls at Stanford Celiac

Conference

Deepa ,

Can you confirm please if your products

are produced on dedicated GF equipment in a dedicated GF facility?

For many of us who are sensitive ,

eating products produced with shared equipment or in a shared facility is just

not an option.

Thank you,

Cara

From:

[mailto:celiacbayar eagroups (DOT) com] On

Behalf Of Deepa Shenoy

Sent: Sunday, May 23, 2010 10:38 PM

Subject: Re: [ ] Thank You Crunchfuls at Stanford Celiac

Conference

Hi

,

We are in Draegers in Danville/Blackhawk in the gluten-free isle.

Thanks,

Deepa

From:

Lombardi <tanya_lombardi>

" " < @

groups. com>

Sent: Sun, May 23, 2010 4:05:39 PM

Subject: Re: [ ] Thank You Crunchfuls at Stanford Celiac Conference

Draegers

in Danville please!!

Please excuse my brevity. Sent from mobile.

On May 22, 2010, at 9:42 PM, Kate LaBarbera <kblabsbcglobal (DOT) net>

wrote:

Dear

Members,

We at Crunchfuls cereal want to thank you all for coming to our table at the

Stanford Celiac Conference today and trying samples of Crunchfuls. We hope you

enjoyed tasting our caramel and chocolate cereal samples as much as we enjoyed

sharing our story and Crunchfuls cereals with you. We really appreciate all the

feed-back and suggestions received. Many of you had asked us for store

locations of where Crunchfuls is available and many of you even recommended

some markets and stores for Crunchfuls. Our current and future store locations

will be updated on our site by this week. Please send us questions,

recommendations and suggestions at infopulfoods (DOT) com. We will respond

promptly. If you have any pictures of Crunchfuls at the Stanford Celiac

Conference please send us a copy to upload on our Crunchfuls Facebook page. You

are all welcome to join us on the Crunchfuls Facebook page.

Thank you,

Deepa & the Crunchfuls team

From: Deepa

Shenoy <pulfoods (DOT) com>

Sent: Fri, May 21, 2010 4:51:56 PM

Subject: [ ] Crunchfuls at Stanford Celiac Conference

Dear

Bay Area Celiac Member,

This

Saturday marks the 2010 Stanford Celiac Conference. We at Crunchfuls

cereal have been asked to attend and appreciate the opportunity to introduce

our revolutionary new breakfast cereal to you. We have spent

over three years in development to create a cereal that addresses your unique

needs by being very tasty (really!, come try it for yourself), gluten free,

healthy and “normal.†Our cereal is unlike any other cereal in that it is

made from beans, lentils, split peas and rice. While this product is

designed for allergen-free consumers and Celiacs, non-Celiacs love the taste

and crunch so much that most of our stores are shelving us in the regular

cereal aisle and most of our repeat buyers are non-Celiacs. Don’t believe

us? Please come try Crunchfuls for yourself free at the Conference!

Bring a non-Celiac friend or family member and have them try it,

too. We know you both will love it!

In

addition to a great taste and a satisfying crunch, it looks just like Cheerios

and comes in two flavors – Chocolate and Caramel. For those of you who

have kids with Celiac, we know how important it is that food look and taste

“normal.†We, on the management team at Crunchfuls have personal

experience managing a gluten free diet for a small child, and it is such a

relief to have a yummy cereal and snack to offer our kid that looks just like

what everyone else is eating and is loved by all her non-Celiac friends.

Lastly,

Crunchfuls is healthy. The ingredients in Crunchfuls are naturally high

in protein (which helps build endurance) and allergen free (which makes it

easier to digest). Just one cup of Crunchfuls gets your day off to a

healthy start with plenty of natural vegetable fiber and more protein than if

you had eaten an egg for breakfast – all with no cholesterol, no gluten, no

soy, no corn, no dairy and no nuts. Additionally, Crunchfuls is certified

Vegan and Kosher.

We

support your commitment to leading a healthy, gluten-free lifestyle and hope

you enjoy our new cereal as much as we have enjoyed creating it for you. We

have been a member of your group for the past couple of years and have

conducted active consumer research studies in the Gluten Intolerance Group of

Portland.

Please

come look for our booth at the 2010 Stanford Celiac Conference at the Tressider

Student Union from 8:30 a.m. to 4:30 p.m. this Saturday. We would love to

meet you, have you taste our cereal and hear about your needs and what you

think!

Best

Regards,

The

Crunchfuls Team

[Guest guest]

A quick note – this is not true for all people with celiac. My

daughter has been fine with this scenario. What Mr. Shenoy says makes sense.

Thanks,

 

From:

[mailto: ] On

Behalf Of Cara

Sent: Monday, May 24, 2010 10:51 AM

Subject: RE: [ ] Thank You Crunchfuls at Stanford Celiac

Conference

The reality for us and many celiacs is

anything made on shared equipment is Not safe and should not be labeled as

gluten free.

From:

[mailto: ] On

Behalf Of Deepa Shenoy

Sent: Monday, May 24, 2010 10:42 AM

Subject: Re: [ ] Thank You Crunchfuls at Stanford Celiac

Conference

Hi

Cara,

Thank you for your question. Having worked on research and development in

creating a nutritious gluten-free product for three years, my perspective is

this-

Gluten-free is gluten-free only when tested for gluten (Gliadin fragment). Even

a bakery or manufacturing facility that is dedicated gluten-free can produce

gluten-contaminated products unless individual ingredients and production lines

are tested for gluten. Gluten-testing on every sample runs anywhere from

$80-100 and we have dedicated a a portion of our manufacturing budget to gluten

testing. I personally am present on the manufacturing floor when making our

product and evaluate all gluten testing that we conduct. We don't use dedicated

gluten-free equipment but have very strict testing procedures in place to test

production/packaging lines and ingredients for gluten before and after

production. We have certain operating procedures in place to avoid

cross-contamination and work in a gluten-free isolated environment to avoid any

cross-contamination. Hope this helps address some of your concerns.

My suggestion to all my consumers is this- before adding any new gluten-free

product to your diet, you meed to test one serving of it in the morning for

breakfast before you eat any other food and give yourself time until lunch-

even if the product is made in a gluten-free facility. I have often given one

serving of Crunchfuls in a zip-lock bag to consumers who are extremely

sensitive/allergic to gluten to test Crunchfuls. So far, all of them have

returned back happy with the results.

Thanks,

Deepa

From: Cara

<cara@...>

Sent: Mon, May 24, 2010 8:18:17 AM

Subject: RE: [ ] Thank You Crunchfuls at Stanford Celiac

Conference

Deepa ,

Can you confirm please if your products

are produced on dedicated GF equipment in a dedicated GF facility?

For many of us who are sensitive ,

eating products produced with shared equipment or in a shared facility is just

not an option.

Thank you,

Cara

From: @

groups. com [mailto:celiacbayar eagroups (DOT) com] On Behalf Of Deepa

Shenoy

Sent: Sunday, May 23, 2010 10:38 PM

Subject: Re: [ ] Thank You Crunchfuls at Stanford Celiac

Conference

Hi

,

We are in Draegers in Danville/Blackhawk in the gluten-free isle.

Thanks,

Deepa

From:

Lombardi <tanya_lombardi>

" " < @

groups. com>

Sent: Sun, May 23, 2010 4:05:39 PM

Subject: Re: [ ] Thank You Crunchfuls at Stanford Celiac

Conference

Draegers

in Danville please!!

Please excuse my brevity. Sent from mobile.

On May 22, 2010, at 9:42 PM, Kate LaBarbera <kblabsbcglobal (DOT) net>

wrote:

Dear

Members,

We at Crunchfuls cereal want to thank you all for coming to our table at the

Stanford Celiac Conference today and trying samples of Crunchfuls. We hope you

enjoyed tasting our caramel and chocolate cereal samples as much as we enjoyed

sharing our story and Crunchfuls cereals with you. We really appreciate all the

feed-back and suggestions received. Many of you had asked us for store

locations of where Crunchfuls is available and many of you even recommended

some markets and stores for Crunchfuls. Our current and future store locations will

be updated on our site by this week. Please send us questions, recommendations

and suggestions at infopulfoods (DOT) com. We will respond promptly. If you have

any pictures of Crunchfuls at the Stanford Celiac Conference please send us a

copy to upload on our Crunchfuls Facebook page. You are all welcome to join us

on the Crunchfuls Facebook page.

Thank you,

Deepa & the Crunchfuls team

From: Deepa

Shenoy <pulfoods (DOT) com>

Sent: Fri, May 21, 2010 4:51:56 PM

Subject: [ ] Crunchfuls at Stanford Celiac Conference

Dear

Bay Area Celiac Member,

This

Saturday marks the 2010 Stanford Celiac Conference. We at Crunchfuls

cereal have been asked to attend and appreciate the opportunity to introduce

our revolutionary new breakfast cereal to you. We have spent

over three years in development to create a cereal that addresses your unique

needs by being very tasty (really!, come try it for yourself), gluten free,

healthy and “normal.†Our cereal is unlike any other cereal in that it is

made from beans, lentils, split peas and rice. While this product is

designed for allergen-free consumers and Celiacs, non-Celiacs love the taste

and crunch so much that most of our stores are shelving us in the regular

cereal aisle and most of our repeat buyers are non-Celiacs. Don’t believe

us? Please come try Crunchfuls for yourself free at the Conference!

Bring a non-Celiac friend or family member and have them try it,

too. We know you both will love it!

In

addition to a great taste and a satisfying crunch, it looks just like Cheerios

and comes in two flavors – Chocolate and Caramel. For those of you who

have kids with Celiac, we know how important it is that food look and taste

“normal.†We, on the management team at Crunchfuls have personal

experience managing a gluten free diet for a small child, and it is such a

relief to have a yummy cereal and snack to offer our kid that looks just like

what everyone else is eating and is loved by all her non-Celiac friends.

Lastly,

Crunchfuls is healthy. The ingredients in Crunchfuls are naturally high

in protein (which helps build endurance) and allergen free (which makes it

easier to digest). Just one cup of Crunchfuls gets your day off to a

healthy start with plenty of natural vegetable fiber and more protein than if

you had eaten an egg for breakfast – all with no cholesterol, no gluten, no

soy, no corn, no dairy and no nuts. Additionally, Crunchfuls is certified

Vegan and Kosher.

We

support your commitment to leading a healthy, gluten-free lifestyle and hope

you enjoy our new cereal as much as we have enjoyed creating it for you. We

have been a member of your group for the past couple of years and have

conducted active consumer research studies in the Gluten Intolerance Group of

Portland.

Please

come look for our booth at the 2010 Stanford Celiac Conference at the Tressider

Student Union from 8:30 a.m. to 4:30 p.m. this Saturday. We would love to

meet you, have you taste our cereal and hear about your needs and what you

think!

Best

Regards,

The

Crunchfuls Team