Healthy Pulp Chips – Snack with Impact

Did you know that pulp from vegetables is the healthiest part of the vegetable, because of its fiber. It’s a sustainable superfood. Pulp is made when fruits and vegetables are cold-pressed to produce juice and the high fiber “pomace,” also known as pulp.

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According to Pulp Pantry, “pulp contains nearly 95% of the fiber, 2/3 less sugar and 1/2 the nutrients of whole fresh fruits and vegetables.”

It all began when Pulp Pantry’s founder Kaitlin Mogentale watched a friend juice a carrot, and noticed a large amount of fresh pulp left behind.

 

 

She asked her friend if she could take the pulp home to make juice pulp carrot cookies. Since they turned out great, Mogentale was inspired to create a new healthy snack. To get more vegetable pulp, she called a few local juice spots, and learned they were happy to get rid of the pulp they threw away.

Mogethale learned that 40% of the food we grow ends up in landfills. That’s about 133 billion pounds of annual food waste. For every pound of pulp saved from a landfill, about 38 gallons of water doesn’t go to waste.

Today, Mogentale’s Pulp Pantry works with large manufacturers to turn overlooked fresh-pressed vegetables into wholesome snacks, providing more servings of vegetables and fiber into diets. Pulp is prebiotic, offering digestive benefits of eating your fruits and vegetables without all of the sugar from juice.

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The Pulp Chips is a crunchy tortilla-style chips made from vegetable pulp that includes celery and kale. Other ingredients include sunflower and/or safflower oil, cassava flour, tapioca flour, okara flour, white vinegar, chia seed and seasoning.

These chips are 100% vegan, non-GMO, gluten-free, grain-free, dairy free, egg free, nut free and paleo-friendly. 

Pulp Pantry takes fresh vegetable juice pulp and creates pressed vegetable chips in four different flavors dusted with Sea Salt, Salt ‘N’ Vinegar, Jalapeño Lime, and Barbecue.

 

Pulp Chips were featured in the Beverly Press and Park LaBrea News on April 30, 2020.

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