FOOD-BASED PROTEIN FORMULATION

Abstract

A food-based protein formulation includes a puree of one or more fruits and/or vegetables and protein. The source of the protein may be plant-based or animal based. Exemplary sources include whey protein and hydrolyzed collagen. The formulation may be packaged in 160 calorie servings.

Claims

1. A food-based protein formulation comprising: a puree of one or more fruits and/or vegetables; globular proteins; and hydrolyzed collagen or hydrolyzed gelatin.

2. The food-based protein formulation of claim 1, wherein the globular proteins are whey protein.

3. The food-based protein formulation of claim 1, wherein the food-based protein formulation is packaged such that the packaged food-based protein formulation provides at least 160 calories, at least 20 g of protein, and at least 20% of a recommended daily value of vitamins and minerals, as recommended by the U.S. Food & Drug Administration.

4. The food-based protein formulation of claim 3, wherein the food-based protein formulation is packaged in a 5 fluid ounce flexible fitment pouch.

5. The food-based protein formulation of claim 4, wherein 4.5 fluid ounces of the food-based protein formulation is packaged in the 5 fluid ounce flexible fitment pouch.

6. The food-based protein formulation of claim 1, wherein the one or more fruits and/or vegetables are certified organic.

7. The food-based protein formulation of claim 1, wherein the globular proteins have a weight of between about 40% and about 60% as compared to the hydrolyzed collagen or hydrolyzed gelatin.

8. A food-based protein formulation comprising: a puree of one or more fruits and/or vegetables; and protein, wherein the puree and the protein are mixed and stored in a container having a volume of less than about 10 fluid ounces, and wherein the puree and the protein together provide at least 160 calories, at least 20 g of protein, and at least 20% of a recommended daily value of vitamins and minerals, as recommended by the U.S. Food & Drug Administration.

9. The food-based protein formulation of claim 8, wherein a source of protein is selected from the group consisting of hemp, soy, peas, lentils, black beans, lima beans, peanuts, rice, chickpeas, almonds, chia seeds, oat, cashews, pumpkin seeds, potatoes, spinach, corn, avocadoes, broccoli, Brussels sprouts, asparagus, black-eyed peas, kale, quinoa, spirulina, and sunflower seeds.

10. The food-based protein formulation of claim 8, wherein the protein is animal-based.

11. The food-based protein formulation of claim 10, wherein the source of protein is one or more insects.

12. The food-based protein formulation of claim 11, wherein the one or more insects comprise crickets.

13. The food-based protein formulation of claim 8, wherein the protein is globular proteins, and wherein the food-based protein formulation further includes hydrolyzed collagen or hydrolyzed gelatin, and wherein the globular proteins have a weight of between about 40% and about 60% as compared to the hydrolyzed collagen or hydrolyzed gelatin.

14. The food-based protein formulation of claim 13, wherein the globular proteins are whey protein.

15. A method for consuming a food-based protein formulation comprising: accessing a food-based protein formulation including a puree of one or more fruits and/or vegetables, globular proteins, and hydrolyzed collagen or hydrolyzed gelatin; and consuming said food-based protein formulation.

16. The method of claim 15, wherein the globular proteins are whey protein.

17. The method of claim 15, wherein the globular proteins have a weight of between about 40% and about 60% as compared to the hydrolyzed collagen or hydrolyzed gelatin.

18. The method of claim 17, wherein the globular proteins are whey protein.

19. The method of claim 15, wherein the puree, the globular proteins, and the hydrolyzed collagen or hydrolyzed gelatin, are mixed and stored in a container having a volume of less than about 10 fluid ounces, and wherein the puree, the globular proteins, and the hydrolyzed collagen or hydrolyzed gelatin, together provide at least 160 calories, at least 20 g of protein, and at least 20% of a recommended daily value of vitamins and minerals, as recommended by the U.S. Food & Drug Administration.

20. The method of claim 19, wherein the globular proteins are whey protein.

Description

EXAMPLE

[0021] An exemplary formulation is as follows:

TABLE-US-00001 Ingredient Amount per serving (g) % Weight Water 43.000 32.090 Pectin 0.350 0.261 Whey protein isolate 11.950 8.918 Collagen hydrolysate 7.950 5.933 Phosphoric acid 0.820 0.612 Sodium Acid Sulfate 0.360 0.269 Malic acid 0.520 0.388 Pear juice concentrate 7.000 5.224 Butternut Squash Puree 51.105 38.138 Ginger Puree 1.000 0.746 Coconut Milk Powder 5.140 3.836 Coconut oil 1.300 0.970 Sunflower lecithin 0.500 0.373 Potassium Citrate 0.300 0.224 Potassium chloride 0.595 0.444 Magnesium phosphate 0.370 0.276 Calcium carbonate 0.600 0.448 20% vitamin mineral blend 0.320 0.239 Stevia Reb A 0.070 0.052 Natural Flavors 0.750 0.559

[0022] The formulation can include at least any two of the ingredients above or below, provided that one of the ingredients is a protein and the other includes a fruit or vegetable. In one case, the amount per serving, % weight, and/or amount or percentage of 2 or more ingredients relative to each other, can vary by up to about 5% from that listed above, or up to about 10% in another case, or up to about 25% in yet another case. In the above exemplary formulation, alternative ingredients may be used, as listed below. The following list is intended to be exemplary, not exhaustive.

TABLE-US-00002 Ingredient Alternative Ingredient Water filtered, mineral, deionized, reverse osmosis Pectin other hydrocolloids/stabilizers/starches and hydrocolloid systems having mouth feel, viscosity building, or protein protecting effects Whey protein isolate protein derived from milk, acidified or not, any dairy proteins or derivatives thereof, soy and other proteins from plant sources including rice, pea, pulses, algae Collagen hydrolysate beef, pork, chicken or fish collagen, hydrolyzed gelatin from same sources Phosphoric acid citric acid, lactic acid, fumaric acid, vinegar Sodium Acid Sulfate citric acid, lactic acid, fumaric acid, vinegar Malic acid citric acid, lactic acid, fumaric acid, vinegar Pear juice concentrate any other concentrates or single strength juices derived from fruit or vegetables, agave, erythritol, dextrose, fructose, tagatose, allulose, isomaltullose, isomalt, maltitol, sugar (refined, raw, brown), molasses, honey, maple syrup, coconut sugar, high fructose corn syrup, syrup derived from seeds, grains including but not limited to oat, rice, barley, sorghum; maltodextrin, corn syrup or corn syrup solids Coconut oil other oils from grains, seeds and nuts Sunflower lecithin soy or egg lecithin, other emulsifiers including mono and diglycerides, Potassium Citrate potassium phosphate Magnesium phosphate magnesium oxide, hydroxide, sulfate Calcium carbonate calcium phosphate (mono, di- or tribasic), hydoxide, 20% vitamin mineral blend vitamin mineral fortification from 0 to 500% Stevia Reb A any natural or artificial high intensity sweeteners including sucralose, acesulfame potassium, neotame, saccharin, cyclamates, talin, monk fruit, stevia rebausides a, D, C, M and any other rebauside isolates

[0023] The present invention has been described herein with regard to certain embodiments. However, it will be obvious to persons skilled in the art that a number of variations and modifications can be made without departing from the scope of the invention as described herein.