September 27, 2021

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Flower Mound father and son launch vegan, gluten-free baking mixes packed with nutrition

Flower Mound father and son launch vegan, gluten-free baking mixes packed with nutrition

When Dr. Surinder Kumar was a boy or girl living in a small village in India, he watched his father struggle Form 2 diabetes, constantly deciding upon involving taking in for requirement and having for enjoyment.

Nevertheless consuming the meals deemed needed would build a more time, more healthy life, the fulfilling foodstuff were being the quite issues that made lifetime full of coloration and taste, he says.

Dr. Kumar’s father consistently searched for the finest diet, not recognizing it would encourage his son to go after filling the gap of flavor and requirement for the dietary food local community.

Dr. Kumar, who now life in Flower Mound, a short while ago launched TruEats with his son, Daven Kumar. The diabetic-helpful enterprise produces baking mixes for brownies, pancakes and extra, all with significant-diet substances like almond flour, chickpea flour, moong dal flour, urad dal flour, and monkfruit extract. They are gluten, dairy and soy free, and have a low glycemic index.

“My dad experienced accomplished so significantly for our spouse and children that I wished to do a thing that he would gain from,” Dr. Kumar says.

Deric and Brooklynn Cahill plan on selling a palamo at their new vegan restaurant with sober bar. The drink is made with Ritual Gin Alternative Zero Proof, juniper tincture, grapefruit juice, sparking water, and simple syrup. The couple behind Wicked BOLD vegan chocolates are about to open their restaurant and sober bar in Flower Mound. The drink is pictured at their Flower Mound, Texas home, Thursday, March 11, 2021. (Tom Fox/The Dallas Morning News)
A premium sweetener, left, brownie mix and pancake and waffle mix; from TruEats Modern Baking Company, inside a research and development lab at Culinary Focus in Grand Prairie
A quality sweetener, left, brownie blend and pancake and waffle mix from TruEats Contemporary Baking Firm, inside a investigation and development lab at Culinary Emphasis in Grand Prairie(Ben Torres / Unique Contributor)

Dr. Kumar began studying about food at the Nationwide Dairy Study Institute in India and later on at Ohio Condition College in advance of doing work for significant manufacturer identify companies all throughout the United States.

From Quaker Oats to PepsiCo, Pizza Hut, Wrigley and additional, Dr. Kumar saved up information for the time he would build his individual meals company.

It was at FritoLay wherever he met Jim Wisniewski, a culinary scientist with the know-how and sources to make Dr. Kumar’s mission of terrific-tasting dietary foods a fact.

“My friend had all of the understanding of how to make it taste superior and how to make it operational,” Dr. Kumar says. “Making absolutely sure the recipes are proper.”

Soon after investing decades in the meals science sector, Wisniewski ran pizza providers and breweries, and is now the president of Culinary Focus and the Spice Guild, a culinary innovation center in Grand Prairie.

Wisniewski and Dr. Kumar blended their foods market expertise to generate the seemingly impossible: sweet, delectable treats with higher nutritional content material.

“You can make some thing gluten-absolutely free and solve that challenge, but then you make a lot more issues by adding carbs, starches and sugars,” Wisniewski states. “Surinder took a distinctive solution and solved the trouble, but he also created it a extra healthful products, which is a complicated thing to do, but he did it.”

The TruEats mixes and even zero-calorie sweeteners were carefully crafted to pair nutrition and flavor.

“We blended what consumers want — excellent flavor — with what they actually want, a good resource of protein and fiber, no gluten, no sugar, and not a good deal of fats, and also not genetically modified,” Dr. Kumar suggests.

Crystal Gomez prepares her Boneless Butcher brand "meatless meats" at Commercial Kitchen in Dallas, TX, on Mar. 8, 2021. (Jason Janik/Special Contributor)
Surinder Kumar, left, CEO-Chief Innovation Officer, and his son Daven Kumar, Co-founder and CMO of TruEats Modern Baking Company, inside a research and development lab at Culinary Focus in Grand Prairie
Surinder Kumar, still left, CEO-Main Innovation Officer, and his son Daven Kumar, Co-founder and CMO of TruEats Modern day Baking Organization, inside a exploration and development lab at Culinary Target in Grand Prairie(Ben Torres / Exclusive Contributor)

The crew at first needed to give plant-dependent meat choices, but they shifted their aim to baking mixes when the COVID-19 pandemic commenced. Quickly, individuals had been home, with wellness at the forefront of their minds, and it encouraged a distinctive vision for TruEats.

“My son arrived to me and stated, ‘Hey, with people today remaining in the dwelling, this is a wonderful prospect to provide them with excellent nutritious goods that they can bake,” Dr. Kumar states.

Daven, Dr. Kumar’s son, has worked in food items business marketing for approximately two many years.

“I was born into the food marketplace,” Daven states as his father chuckles. “When I was born, he was doing the job at Quaker Oats, and I was the guinea pig expanding up.”

Dr. Kumar smiles as he recalls those memories with his son.

“It’s now develop into a legacy of his,” Daven suggests. “I was a guinea pig of his, my children are now my guinea pigs.”

Now that Daven continually arrives property with TruEats birthday cakes and brownies for his children to attempt, the household watches as the future Kumar era demonstrates indications of pursuing in their footsteps.

“Now my grandson does accurately what Daven did developing up,” Dr. Kumar suggests. “This is an 8-12 months-previous who wishes to acquire a solution by combining various products, and he’s so passionate. Just about every time we get jointly, he makes his merchandise. He enjoys that.”

Like grandfather, like father, like son.

TruEats solutions are now obtainable specifically to people on their website at, but the business plans to deliver the item to retailer cabinets shortly.

Brandon Waller, owner of Bam’s Vegan, at his food stand in Dallas Farmers Market on June 2, 2019 in Dallas. Waller has expanded to a standalone restaurant in Irving.