Mark Andrus, founder and product developer of Stacy’s Pita Chips, has developed an innovative, salty snack made from healthy, ancient grains.
After years of research and guided by Mark’s own healthy lifestyle and environmentalist values, Mark’s Mindful Munchies announced the launch of Pop Bitties.
Mark’s Mindful Munchies offers a delicious way to enjoy ancient grains with its flagship Pop Bitties chips. Health and the environment are top priorities – the company’s plant-based snacks are not only packed with nutrition, but are responsibly made using sustainable, U.S-sourced sorghum.
Pop Bitties are light, crunchy, air-popped chips made from 100% whole grain sorghum, brown rice, quinoa, and chia and are available in four flavors: Pink Himalayan Salt; Maple & Sea Salt; Hickory BBQ; and Vegan Sour Cream & Onion. They are Non-GMO Project Verified, certified gluten-free, vegan, corn-free, and tree nut and peanut-free. With only 120 calories per serving, no trans fats, and no artificial ingredients, Pop Bitties is a better-for-you snack that doesn’t sacrifice on flavor.
Brown rice, quinoa, and chia, known for their extremely high nutritive value, are combined with the main ingredient, sorghum, to create this healthy chip recipe.
Sorghum, an 8,000-year-old whole grain and superfood, is the star ingredient for two reasons. First, sorghum is digested easily and is a nutritional powerhouse, packed with magnesium, potassium, iron, protein, vitamins B and E, fiber, omega-3s, and antioxidants.
Research shows that sorghum may protect against diabetes and insulin resistance, help manage cholesterol, and promote cardiovascular health. Second, sorghum is as good for the Earth as it is for us. Gentle on the planet, sustainable, and drought-resistant, sorghum uses a fraction of the resources that other grains require. Mark traveled the country to discover the finest sorghum grain Mother Nature has to offer, and the sorghum used in Pop Bitties is sourced exclusively from eco-responsible U.S. farmers.
More at: MarksMindfulMunchies.com.
