A low or no sugar, high protein confection is described. A confection includes a beneficial combination of soluble fiber, whey protein, glycerol and fat at an acidic pH and particular Brix range to mimic the texture and mouthfeel of caramel or cream confection. Methods of making a confection are also described.

A low or no sugar, high protein confection is described. A confection includes a beneficial combination of soluble fiber, whey protein, glycerol and fat at an acidic pH and particular Brix range to mimic the texture and mouthfeel of caramel or cream confection. Methods of making a confection are also described.

A low or no sugar, high protein confection is described. A confection includes a beneficial combination of soluble fiber, whey protein, glycerol and fat at an acidic pH and particular Brix range to mimic the texture and mouthfeel of caramel or cream confection. Methods of making a confection are also described.

A low or no sugar, high protein confection is described. A confection includes a beneficial combination of soluble fiber, whey protein, glycerol and fat at an acidic pH and particular Brix range to mimic the texture and mouthfeel of caramel or cream confection. Methods of making a confection are also described.

The invention relates to a water-based aerated confectionery product and methods of making the same. In particular, the invention relates to stable acidic aqueous mousses comprising aggregated whey protein and sugar. In one aspect, the invention provides a water-based aerated confectionery having a pH less than 5.5 and a water activity less than 0.67, wherein the aerated confectionery comprises 30 wt % to 90 wt % sugar and between 1 wt % to 8 wt % protein. The protein stabilises the water-based aerated confectionery.

The invention relates to a water-based aerated confectionery product and methods of making the same. In particular, the invention relates to stable acidic aqueous mousses comprising aggregated whey protein and sugar. In one aspect, the invention provides a water-based aerated confectionery having a pH less than 5.5 and a water activity less than 0.67, wherein the aerated confectionery comprises 30 wt % to 90 wt % sugar and between 1 wt % to 8 wt % protein. The protein stabilises the water-based aerated confectionery.

A nutritional supplement composition is provided, comprising: a) a base; b) one or more texture agents; and c) one or more active agents. The base comprises: i) fruit and/or vegetable puree, pulp, juice, and/or concentrate; and/or ii) fermented dairy, fruits, vegetables, teas, and/or herbs. The texture agents comprise: i) one or more gums; and/or ii) one or more fatty acids. The active agents comprise: i) vitamins and/or minerals; ii) botanical powders, tinctures, and/or extracts; iii) essential fatty acids and/or derivatives; iv) enzymes; v) essential oils; vi) proteins, collagens, amino acids, and/or derivatives; vii) fibers, oligosaccharides, prebiotics, probiotics, postbiotics, and/or derivatives; viii) cannabinoids and/or derivatives; and/or ix) dietary ingredients allowed by the US FDA under 21 CFR 111. A process for making the nutritional supplement composition is also provided, comprising the steps of: A) mixing components; B) precision dosing and shaping; C) freeze drying; and D) packing.

The present invention provides a powdered mixture comprising a non-dairy whipped topping, an isolated protein powder, and a plant-based sweetener that does not affect blood sugar or insulin levels. Importantly, the confection can easily be made at home using only water to reconstitute the powdered ingredients and comes in a variety of flavors. The confections disclosed herein can be configured in a solid form, a powdered form, a frozen confection, or as a semisolid or frozen beverage.

The present invention provides a powdered mixture comprising a non-dairy whipped topping, an isolated protein powder, and a plant-based sweetener that does not affect blood sugar or insulin levels. Importantly, the confection can easily be made at home using only water to reconstitute the powdered ingredients and comes in a variety of flavors. The confections disclosed herein can be configured in a solid form, a powdered form, a frozen confection, or as a semisolid or frozen beverage.