The Junebar Story
It's June, 2024
The sun's bright, and two vegan guys and a chef are making something special: A truly clean snack bar that tastes delicious, without using any ultra-processed ingredients, additives, or preservatives.
We cooked up a new kind of refrigerated snack - truly clean, authentically delicious, whole food.
THE ADVANTAGE OF REFRIGERATION
Junebars are preservative-free and made with fresh, whole food ingredients.
You can't just leave them out on a shelf!
Junebars can be stored in the fridge for at least 15 weeks, or stored frozen for 9+ months. Out of the fridge Junebars stay good for 24 - 72 hours depending on temperature and humidity.
ULTRA-PROCESSED INGREDIENTS ARE EVERYWHERE
Even in the allegedly healthy energy / granola bar space, it’s amazing how few Whole Food options there are.
We went to a major grocery store and checked every label in the snack aisle. 21 out of 24 brands' products contained one or more highly-processed ingredients.
Unfortunately, that includes many popular brands that market themselves as healthy. I won’t name names, you can check yourself. Just look at the labels!
Look out for:
- Seed or palm oils
- Lecithins
- “Natural Flavors”
- "Artificial Flavors"
- Anything that ends in “syrup” (Except “maple”)
- Anything with a crazy chemical name like Butylated Hydroxyanisole
FROM JUNEBAR CO-FOUNDER, MIKE LINEHAN
"I changed the course of my health with a Whole Food Plant Based Diet in 2017. Within 3 years of making the switch, my cholesterol was down from 206 to 130, I lost 50 pounds, I got off my blood pressure medication, and I was no longer pre-diabetic.
Health continues to be a challenge -- WFPB hasn't solved all of my problems -- but it's been a major factor in my health journey."
~ Mike Linehan
Mike works to expand awareness of the benefits of a plant-based diet and create foods that promote wellness.
FROM JUNEBAR CO-FOUNDER, KEITH McCULLOUGH
"I was a programmer for fifteen years, mostly making games for companies like Disney and Nickelodeon. Then I went vegan in 2019. I made the change for many reasons: health, environment, animal welfare.
It wasn't long before I decided to leave tech behind and devote my time and energy to sharing this diet and lifestyle with others."
~ Keith McCullough
Keith looks to promote healthy, environmentally-friendly foods that don't harm animals and do taste delicious.
ABOUT OUR CHEF, RYAN JENNINGS
Chef Ryan is the genius behind Junabar's unique recipes.
After graduating with honors from The French Culinary Institute, Ryan returned to Rochester to lead several fine dining establishments including Rio Bamba and Max Rochester.
Now at Sweet Pea Plant Based Foods, he champions efficient food production and innovation, with an emphasis on sourcing within New York State. A 2022 Grow-NY Competition winner, Ryan and his team focus on regional expansion to execute their vision to make the benefits of a whole food, plant-based lifestyle attainable for all.
Made at Sweet Pea
Junabars are made at Sweet Pea Plant Based Kitchen in Rochester, NY. Visit now for a wide selection of oil-free plant-based meals and snacks!