NZ616415B2 - Bite-size nutritional products having a filling and methods for using same - Google Patents

Abstract

The disclosure relates to a bite-size carbohydrate-based product comprising: a dough portion containing a glucogenic: fructogenic carbohydrate ratio ranging between about 1.5 to about 2.5 comprising at least 60% of the energy content of the product; and a filling encased by the dough portion, wherein the sodium ranges from about 200 mg to about 400 mg of sodium per 100 g of the bite-size carbohydrate-based product and the filling is in a form selected from the group consisting of powder, paste, puree, gel, cream, dispersion, colloid, liquid, semiliquid, and combinations thereof. The product may further comprise a fat, a fiber a protein, a particulate, an active ingredient, a flavor or a coating. The coating may further comprise nuts, fruit, oats, crispy cereal crumbs, flakes, breading, and combinations thereof. The disclosure also relates to a method for providing nutrition to an athlete by providing the product to them. n the sodium ranges from about 200 mg to about 400 mg of sodium per 100 g of the bite-size carbohydrate-based product and the filling is in a form selected from the group consisting of powder, paste, puree, gel, cream, dispersion, colloid, liquid, semiliquid, and combinations thereof. The product may further comprise a fat, a fiber a protein, a particulate, an active ingredient, a flavor or a coating. The coating may further comprise nuts, fruit, oats, crispy cereal crumbs, flakes, breading, and combinations thereof. The disclosure also relates to a method for providing nutrition to an athlete by providing the product to them.

Description

TITLE BITE—SIZE NUTRITIONAL PRODUCTS HAVING A FILLING AND METHODS FOR USING SAME BACKGROUND The present disclosure generally relates to compositions and methods for providing nutrition in a tasty and convenient manner. More specifically, the present disclosure is directed to ize nutritional products having a filling and methods for using same , ,. during and/or after exercising, or as a nutritious snack.

There are many types of nutritional compositions currently on the market.

Nutritional itions can be targeted toward certain consumer types, for example, young, elderly, ic, etc, based on the specific ingredients of the nutritional composition. For example, it is well established that carbohydrate ingestion during or before exercise improves endurance performance, as well as shorter duration exercise. One manner in which to provide the proper amounts of carbohydrates required for nce performance is in the form of a solid performance bar having a specific carbohydrate composition. Known performance bars, however, may be difficult to consume during exercise, may be too dense or heavy for consumption before or during exercise, or may have a chalky or bland taste. Additionally, these large bars may be physically bulky, awkward, and difficult to consume. [0002a] Any discussion ofthe prior art throughout the specification should in no way be considered as an admission that such prior art is widely known or forms part of common general knowledge in the field. [0002b] It is an object of the present ion to overcome or ameliorate at least one ofthe antages ofthe prior art, or to provide a useful alternative. {0003] One goal of a preferred embodiment ofthe invention, therefore, is to provide nutritional products that can very efficiently e individuals with a ous, y and nutritious bite-size snack, while at the same time providing a snack product that is easy to consume.

SUMMARY [0003a] According to a first aspect, the present invention provides a ize carbohydrate—based product comprising: a dough portion having a carbohydrate source comprising a glucogenic:fructogenic carbohydrate ratio g between about 1.5 to about 2.5 with at least 60% of the energy content of the bite-size carbohydrate—based product coming from the ydrate source; and a filling encased by the dough portion, wherein the sodium ranges from about 200 mg to about 400 mg of sodium per 100 g of the bite—size carbohydrate- based t and wherein the filling is a semi-liquid filling, and wherein the ratio of dough to filling is between 5 to 30 %. {0003b} According to a second aspect, the present invention provides a method for providing nutrition to an athlete to enhance athletic perfonnance and/or improve recovery after exercise, the method comprising the steps of: providing a ize carbohydrate-based product sing a dough n comprising a carbohydrate source comprising a glucogeniczfructogenic carbohydrate ratio ranging between about 1.5 to about 2.5 with at least 60% of the energy content of the bite-size carbohydrate-based product coming from the ydrate source, a filling encased by the dough portion, and sodium; and providing personalized guidelines for consuming the bite-size carbohydrate-based product, wherein the personalized guidelines provide the recommended amount of the bite-size carbohydrate-based product to consume before and during exercising based on at least one of a characteristic of the e and a training n of the athlete. [0003c] According to a third aspect, the present invention provides a ional kit comprising a plurality of bite-size carbohydrate~based products and personalized guidelines on how many of the bite-size carbohydrate-based products an athlete should consume before and during exercising to enhance athletic performance and/or improve recovery after exercise, the ize carbohydrate—based products a dough portion having a carbohydrate source comprising a glucogenic:fi‘uctogenic carbohydrate ratio ranging between about 1.5 to about 2.5 with at least 60% of the energy content of the bite—size carbohydrate—based product coming from the carbohydrate source; and a filling encased by the dough n, wherein the sodium ranges from about 200 mg to about 400 mg of sodium per 100 g of the bite—size carbohydrate—based product and wherein the filling is a semi-liquid filling, and wherein the ratio of dough to filling is between 5 to 30 %; wherein consumption of the bite-size carbohydrate-based products in accordance with the personalized guidelines optimises the availability of the energy from the ydrates to the consumer’s muscle. [0003d] Unless the context clearly requires otherwise, throughout the description and the claims, the words “comprise”, “comprising”, and the like are to be construed in an inclusive sense as opposed to an exclusive or exhaustive sense; that is to say, in the sense of “including, but not limited to”. {0004] The present disclosure relates to bite—size nutritional products having a dough n and a filling. In an embodiment, the present sure is directed to a bite—size nutiitional product having a dough n including a carbohydrate source having a glucogeniczfnictogenic carbohydrate ratio ranging between about 1.5 to about 2.5 with at least 2012/058129 60% of the energy coutent of the bite-size carbohydrate~based product coming from the carbohydrate source, and a filling encased by the dough portion.

In an embodiment, the dough portion further includes sodium. The sodium may be present in an amount that ranges from about 200 mg to about 400 mg of sodium per 100 g of the bite-size carbohydrate-based product. [0006} In an embodiment, the dough portion further includes a component selected from the group consisting of a particulate, an active ingredient, a flavor, or combinations thereof. The particulate may be ed from the group consisting of nut pieces, peanut meal, fruit pieces, oats, crispy cereal components, crumbs, flakes, breading, or combinations thereof. The active ingredient may be conjugated linoleic acid. The flavor may be selected from the group consisting of apple, apricot, banana, blueberry, bubble gum, caramel, , chocolate, coconut, coffee, espresso, grape, hazelnut, lemon, lime, melon, mint, orange, peanut butter, pineapple, raspberry, strawberry, vanilla, watermelon, or combinations thereof.

In an ment, the filling is in a form selected from the group consisting of powder, paste, puree, gel, cream, dispersion, colloid, liquid, semi—liquid, or combinations thereof. The filling may be selected from the group consisting ofjams, jellies, pastes, creams, purees, preserves, caramel, chocolate, yoghurt, or combinations thereof. In an embodiment, the filling provides from about 10% to about 20% by weight of the nutritional t. In an embodiment, the filling ses about 15% by weight of the nutritional product. {0008] In an embodiment, the filling may further include a component selected from the group consisting of a ulate, an active ient, a flavor, or ations f.

The particulate may be selected from the group consisting of nut pieces, peanut meal, fruit pieces, oats, crispy cereal components, crumbs, flakes, breading, or combinations thereof.

The active ingredient may be conjugated linoleic acid. The flavor may be selected from the group consisting of apple, apricot, banana, blueberry, bubble gum, caramel, cherry, chocolate, coconut, coffee, espresso, grape, hazelnut, lemon, lime, melon, mint, orange, peanut butter, pineapple, raspberry, strawberry, vanilla, elon, or combinations thereof In an embodiment, the nutritional product includes a coating. The coating may be a layer of a ent ed from the group consisting of chocolate, peanut , yoghurt, or combinations f. The coating may further include a plurality of particulates WO 52650 selected from the group consisting of nuts, fruit, oats, crispy cereal crumbs, flakes, breading, or combinations f.

In an embodiment, the nutritional product further includes a fat, a fiber and a protein. [00111111 an embodiment, the bite-size carbohydrate-based t has an energy content of about between about 30 kcal to about 45 kcal. In another embodiment, at least 70% of the energy content of the bite~size ydrate~based product comes from the carbohydrates. {0012] In another embodiment, a bite—size protein—based product is provided. The product includes a dough portion having a protein source that provides the bite-size n~ based product with about 20% to about 40% protein by weight of the product, and a filling encased by the dough portion. 10013] In an embodiment, the dough portion fithher inciudes a source of fat. The source of fat may provide about 25% of the energy of the bite-size protein-based product.

The dough portion may further include a component selected from the group consisting of a particulate, an active ingredient, a flavor, or combinations thereof. The particulate may be selected from the group consisting of nut pieces, peanut meal, fruit pieces, oats, crispy cereal components, crumbs, flakes, breading, or combinations thereof. The active ingredient may be conjugated linoleic acid. The flavor may be ed from the group consisting of apple, t, , rry, bubble gum, caramel, cherry, chocolate, coconut, coffee, espresso, grape, hazelnut, lemon, lime, melon, mint, orange, peanut butter, pineapple, raspberry, strawberry, vanilla, watermelon, or combinations thereof.

In an embodiment, the filling is in a form selected from the group consisting of powder, paste, puree, gel, cream, dispersion, colloid, liquid, semi-liquid, or combinations thereof. The filling may be selected from the group consisting ofj ams, jellies, pastes, creams, purees, preserves, l, chocolate, yoghurt, or combinations thereof. In an embodiment, the filling es from about 10% to about 20% by weight of the nutritional product. In an embodiment, the filling comprises about 15% by weight of the nutritional product.

In an embodiment, the filling may further include a component selected front the group consisting of a particulate, an active ingredient, a flavor, or combinations thereof.

W0 2012/152650 The particulate may be selected from the group consisting of nut pieces, peanut meal, fruit pieces, oats, crispy cereal components, crumbs, flakes, breading, or combinations thereof The active ingredient may be conjugated linoleic acid. The flavor may be ed from the group consisting of apple, apricot, , blueberry, bubble gum, caramel, cherry, chocolate, coconut, , espresso, grape, hazelnut, lemon, lime, melon, mint, orange, peanut butter, pineapple, rry, strawberry, vanilla, watermelon, or combinations thereof.

In an embodiment, the nutritional t includes a coating. The coating may be a layer of a component selected from the group consisting of chocolate, peanut butter, yoghurt, or combinations thereof. The coating may further include a plurality of particulates selected from the group consisting of nuts, fruit, oats, crispy cereal crumbs, flakes, ng, or ations thereof.

In an embodiment, the nutritional product fiuthcr includes a fat, and a fiber. in yet another embodiment, a bite-size protein-based product is provided. The product includes a dough portion having a protein source that provides the bite-size protein- based t with about 2 g to about 4 g of protein per bite-size protein-based product, and a filling encased by the dough portion.

In an embodiment, the nutritional product further es a source of fat. The source of fat provides fat in an amount of up to about 9 g/300 cal per bite-size protein—based product. The source of fat may further provide saturated fat in an amount of up to about 4 g/300 cal per bite~size protein~based product.

In yet another embodiment, a bite-size nutritional product is provided. The product es a dough portion having a carbohydrate source with a glucogeniczfructogenic carbohydrate ratio ranging between about 1.5 to about 2.5 with at least 60% of the energy content of the bite-size carbohydrate—based product coming item the carbohydrate source, a fruit filling, and a coating including fruit pieces.

In an embodiment, the ional product further es sodium. The sodium ranges from about 200 mg to about 400 mg of sodium per 100 g of the bite-size carbohydrate-based product.

In still yet another embodiment, a method for providing nutrition to an athlete is provided. The method includes providing a bite—size carbohydrate~based product including a dough portion having a ydrate source with a enic:fi-uctogenic carbohydrate ratio ranging between about 1.5 to about 2.5 with at least 60% of the energy content of the bite-size carbohydrate-based product coming from the carbohydrate source, a filling encased by the dough portion, and sodium. The method fiirther includes ing personalized guidelines for consuming the bite-size carbohydrate-based product, wherein the personalized guidelines provide the recommended amount of the bite-size carbohydrate-based product to consume before and during exercising based on at least one of a characteristic of the athlete and a training regimen of the athlete.

In an embodiment, the characteristic of the athlete is selected from the group consisting ofweight, height, age, gender or ations thereof.

In an embodiment, the training regimen is selected from the group ting of running, swimming, cycling, hiking, football, ball, baseball, soccer or combinations thereof. {0025] In an embodiment, the personal guidelines are further based on the duration of the training regiment of the athlete.

In an embodiment, the training regimen is ined based on a sport.

In an embodiment, the training regimen is determined based on a personal ive. The personal objective may be selected from the group ting of weight-loss, muscle building or combinations thereof.

In an embodiment, the personalized guidelines e the recommended amount of the bite~size carbohydrate~based produet to consume after exercising during recovery based on at least one of the characteristic of the athlete and the training regimen of the athlete.

In yet another embodiment, a method for selling a bite-size hydratewbased product is ed. The method includes providing a ity of bite-size carbohydratebased products in a package, the bite»si2e carbohydrate-based products including a dough portion having a carbohydrate source with a glucogeniczfructogenic carbohydrate ratio ranging between about 1.5 to about 2.5 with at least 60% ofthe energy content of the bite-size carbohydrate-based product coming from the carbohydrate source, a filling encased by the dough portion, and sodium. The method further includes providing personalized guidelines for consuming the bite-size carbohydrate-based products, wherein the personalized guidelines e the recommended amount of the bite~size carbohydrate—based product to consume before and during exercising, and selling the bite-size carbohydrate-based product package and the guidelines to an athlete.

In an embodiment, the personalized guidelines are based on at least one of a characteristic of the athlete and a ng regimen of the athlete.

In another embodiment, a nutritional kit is provided and includes a pluraiity of bite—size carbohydrate~based products and personalized ines on how many of the bite- size carbohydrate—based ts an athlete should e before and during exercising.

The bite—size carbohydrate-based products e a dough portion with a carbohydrate source comprising a glucogeniczfructogenic carbohydrate ratio ranging between about 1.5 to about 2.5 with at least 60% of the energy t of the bite-size carbohydratc~bascd product coming from the carbohydrate source, a filling encased by the dough portion, and sodium.

In an embodiment, a plurality of the bite-size carbohydrate-based products and the personalized guidelines are together in a package.

In an ment, the persoualized guidelines provide the recommended amount of the bite-size carbohydrate-based product to consume before and during exercising based on a physical characteristic of the athlete.

In an embodiment, the personalized guidelines provide the recommended amount of the bite-size carbohydrate-based product to the athlete before and during exercising based on the ng regimen of the athlete.

In still yet another embodiment, a method for enhancing the performance of an athlete is provided. The method includes ing a bite-size carbohydrate-based product including a dough portion having a carbohydrate source with a glucogeniczfructogenic carbohydrate ratio ranging between about 1.5 to about 2.5 with at least 60% of the energy content of the bite—size carbohydrate-based product coming from the ydrate , a filling encased by the dough portion, and sodium. The method thither es providing personalized guidelines for consuming the bite-size carbohydrate-based product, wherein the alized guidelines provide the recommended amount of the bite—size carbohydrate-based product to consume before the performance based on at least one of a characteristic of the athlete and a ng regimen of the athlete. [0036} In yet another embodiment, a method for improving recovery of an athlete after sing is provided. The method includes providing a bite—size carbohydrate-based product ing a dough portion having a carbohydrate source with a glucogeniczfruetogenic ydrate ratio ranging between about 1.5 to about 2.5 with at least 60% of the energy t of the bite-size carbohydrate-based t coming from the carbohydrate source, a filling encased by the dough portion, and . The method further includes providing personalized guidelines for consuming the bite-size carbohydrate-based product, wherein the personalized guidelines provide the recommended amount of the bite- size carbohydrate-based product to consume during recovery after exercising based on at least one of a characteristic of the athlete and a training regimen ofthe athlete.

In another embodiment, a method for providing nutrition to an athlete is provided. The method includes providing a ize protein-based product having a dough portion with a protein source that provides the bite-size protein-based product with about 20% to about 40% n by weight of the product, and a filling encased by the dough portion.

The method further includes providing personalized guidelines for consuming the bite-size protein—based product, wherein the personalized guidelines provide the recommended amount of the bite—size protein-based product to e before exercising or during recovery after exercising based on at least one of a teristic of the athlete and a training regimen of the athlete.

In an embodiment, the bite-size protein-based product has a substantially spherical shape and includes a diameter g from about 12 mm to about 35 mm. The bite~ size protein-based product may weighs from about 5 grams to about 25 grams. [0039} In an embodiment, the bite-size protein-based product includes a protein blend including soy protein isolates, whey protein isolates and calcium caseinate. The products may e an amount of protein above 15% by weight together with less than 10% saturated fat by weight of the protein-based product.

In still yet another embodiment, a method for selling a bite-size protein-based product is provided. The method includes providing a plurality of bite-size protein-based products in a package, the ize protein-based products including a dough portion having a protein source that provides the bite-size protein-based product with about 20% to about 40% protein by weight of the product, and a filling encased by the dough portion. The method further includes ing personalized guidelines for consuming the ize protein-based products, wherein the personalized guidelines provide the recommended amount of the bite- size protein-based product to consume before exercising and during recovery after exercising.

The method also includes selling the bite-size proteinwbased product e and the guidelines to an athlete.

In yet another embodiment, a nutritional kit includes a plurality of bite-size protein-based products in a e, the bite-size protein—based products including a dough portion having a protein source that provides the ize protein—based product with about % to about 40% protein by weight of the product, and a filling d by the dough portion, and personalized guidelines on how many of the bite-size protein-based products an athlete should consume before exercising and during recovery after exercising.

In an embodiment, a plurality of the bite-size protein-based products and the personalized guidelines are together in a package.

In an embodiment, the personalized guidelines provide the recommended amount of the bite-size n-based product to e before exercising and during recovery after exercising based on a physical teristic ofthe athlete.

In an ment, the personalized guidelines provide the recommended amount of the ize protein-based product to the athlete before exercising and during recovery after exercising based on the training regimen ofthe athlete.

In another embodiment, a method for enhancing the performance of an athlete is provided. The method includes providing a bite—size protein-based product including a dough portion having a protein source that provides the bite-size protein-based product with about 20% to about 40% protein by weight of the product, and a filling encased by the dough portion. The method further includes providing personalized guidelines for consuming the bite-size protein—based t, n the alized guidelines provide the recommended amount of the bite—size protein-based product to consume before the performance based on at least one of a characteristic of the athlete and a training n of the e.

In yet another embodiment, a method for improving recovery of an athlete afier exercising is provided. The method includes providing a bite-size n-based product including a dough portion having a protein source that provides the ize protein-based product with about 20% to about 40% protein by weight of the product, and a filling encased by the dough n. The method fiuther includes providing personalized ines for consuming the bite—size protein-based product, wherein the alized guidelines provide the recommended amount of the bite-size protein—based product to consume during recovery after exercising based on at least one of a characteristic of the athlete and a training regimen ofthe athlete.

An age of the present disclosure to provide improved nutritional Another advantage of the present disclosure is to e nutritional products that are both delicious and nutritious.

Yet r advantage of the present disclosure is to provide nutritional products that are easy to consume.

Still yet another advantage of the present disclosure is to provide nutritional products that are aesthetically appealing to consumers.

Another advantage of the present disclosure is to e nutritional products that include a filling.

Another advantage of the present disclosure is to provide new methods for customized carbohydrate and/or protein intake before, during and/or after exercising.

Yet another advantage of the present disclosure is to provide a snack that includes a snack having a mix of chocolate and crispy cereal components with all of the natural goodness of fruits and nuts.

Still r advantage of the present disclosure is to provide an improved method for providing optimized energy and/or protein to an athlete before, during and/or after exercising. 2012/058129 Additional features and advantages are described herein, and will be apparent from, the following Detailed Description.

BRIEF DESCRIPTION OF THE FIGURES illustrates a nutritional product in accordance with an embodiment of the present disclosure. illustrates a cross-sectional view of the nutritional product of in ance with an embodiment of the present disclosuie. illustrates a e including nutritional products in accordance with an ment of the present disclosure. illustrates a package including ional products in accordance with an embodiment of the present disclosure. illustrates a package ing nutritional products in accordance with an ment of the present disclosure. illustrates a package including nutritioual products in accordance with an embodiment of the present disclosure. illustrates a e including nutritional products in accordance with an embodiment of the present disclosure.

DETAILED DESCRIPTION As used in this disclosure and the appended claims, the singular forms G‘ ,9 “an” and “the” include plural referents unless the context clearly dictates otherwise. Thus, for example, reference to “a polypeptide” includes a mixture of two or more polypeptides, and the like.

As used herein, ” is understood to refer to numbers in a range of ls. Moreover, all numerical ranges herein should be understood to include all integer, whole or fractions, within the range.

As used herein the term “amino acid” is understood to include one or more amino acids. The amino acid can be, for example, alanine, arginine, asparagine, aspartate, citrulline, cysteine, glutamate, ine, glycine, histidine, yproline, hydroxyserine, ytyrosine, hydroxylysine, isoleucine, leucine, lysine, methionine, phenylalanine, proline, serine, taurine, threonine, tryptophan, tyrosine, valine, or combinations thereof.

As used herein, the term “antioxidant” is understood to include any one or more of various substances such as beta—carotene (a vitamin A precursor), vitamin C, vitamin E, and selenium) that inhibit oxidation or reactions promoted by Reactive Oxygen Species (“ROS”) and other radical and non—radical species. Additionally, antioxidants are molecules capable of slowing or preventing the ion of other molecules. Non-limiting examples of antioxidants include astaxanthin, carotenoids, coenzyme Q10 (“CleO”), flavonoids, hionc, Goji (wolfbcn'y), hcspcridin, olfbcrry, lignan, lutcin, lycopcnc, polyphenols, selenium, vitamin A, vitamin C, vitamin E, zeaxanthin, or combinations thereof.

While the terms “individual” and “patient” are often used herein to refer to a human, the invention is not so limited. Accordingly, the teirns “individual” and “patient” refer to any animal, mammal or human having or at risk for a medical condition that can benefit from the treatment.

As used , sources of (0-3 fatty acids include, for example, fish oil, krill, plant s of 03-3, flaxseed, walnut, and algae. es of 03-3 fatty acids include, for example, a-linolenic acid (“ALA”), docosahexaenoic acid (“DHA”), pentaenoic acid (“EPA”), or combinations thereof.

As used herein, the term “minerals” is understood to include boron, calcium, chromium, , , iron, magnesium, manganese, molybdenum, nickel, phosphorus, potassium, um, silicon, tin, vanadium, zinc, or combinations thereof.

“Nutritional products,” or “nutritional compositions,” as used herein, are understood to include any number of optional additional ingredients, ing conventional food additives (synthetic or natural), for example one or more ants, additional thickeners, buffers or agents for pH adjustment, chelating agents, colorants, emulsifies, excipient, flavor agent, mineral, osmotic agents, a pharmaceutically acceptable r, preservatives, stabilizers, sugar, sweeteners, texturizers, and/or vitamins. The optional ingredients can be added in any suitable amount. The nutritional products or compositions may be a source lete nutrition or may be a source of incomplete nutrition.

As used herein the term “patient” is understood to include an animal, especially a mammal, and more especially a human that is receiving or intended to receive treatment, as it is herein defined.

The terms “protein,” “peptide,3) ccoligopeptides” or “polypeptide,” as used herein, are understood to refer to any composition that includes, a single amino acids (monomers), two or more amino acids joined together by a peptide bond (dipeptide, tripeptide, or polypeptide), collagen, precursor, homolog, analog, mimetic, salt, prodrug, metabolite, or fragment thereof or combinations thereof. For the sake of clarity, the use of any of the above terms is interchangeable unless otherwise specified. It will be appreciated that ptides (or peptides or proteins or oligopeptidcs) often contain amino acids other than the 20 amino acids commonly referred to as the 20 naturally occurring amino acids, and that many amino acids, including the terminal amino acids, may be d in a given polypeptide, either by natural processes such as glycosylation and other post-translational modifications, or by chemical modification techniques which are well known in the art.

Among the known modifications which may be present in polypeptides of the present ion include, but are not iimited to, acetylation, acylation, ADP-ribosylation, amidation, covalent attachment of a id or a heme moiety, covalent attachment of a polynucleotide or polynucleotide derivative, covalent attachment of a lipid or lipid derivative, covalent ment of phosphatidylinositol, cross-linking, cyclization, disulfide bond formation, demethylation, formation of covalent links, formation of cystine, formation of pyroglutamate, lation, gamma-carboxylation, glycation, glycosylation, glycosylphOSphatidyl inositol (“GPI”) membrane anchor ion, hydroxylation, iodination, methylation, myristoylation, ion, proteolytic processing, phosphorylation, prenylation, racemization, selenoylation, sulfation, transfer—RNA ed addition of amino acids to polypeptides such as lation, and tination. The term “protein” also includes “artificial ns” which refers to linear or non—linear polypeptides, consisting of alternating repeats of a peptide.

W0 2012/152650 {0073] Non-limiting examples of proteins include dairy based proteins, plant based proteins, animal based proteins and artificial proteins. Dairy based proteins may be selected from the group consisting of. casein, caseinates, casein hydrolysate, whey, whey hydrolysates, whey concentrates, whey es, milk protein trate, milk protein isolate, or combinations thereof. Plant based proteins include, for example, soy protein (e.g., all forms including concentrate and isolate), pea protein (e.g., all forms including concentrate and isolate), canola protein (e.g., all forms ing concentrate and e), other plant ns that commercially are wheat and fi'actionated wheat proteins, corn and it fractions inciuding zein, rice, oat, potato, peanut, and any proteins derived from beans, buckwheat, tentils, pulses, single cell proteins, or combinations thereof. Animal based proteins may be selected from the group consisting of beef, poultry, fish, lamb, seafood, or combinations thereof.

All dosage ranges contained within this application are intended to include all numbers, whole or fractions, contained within said range.

As used herein, the terms “treatment,” “treat” and “to alleviate” include both prophylactic or preventive ent (that prevent and/or slow the development of a targeted pathologic condition or disorder) and curative, therapeutic or disease-modifying treatment, including therapeutic measures that cure, slow down, lessen symptoms of, and/or halt progression of a diagnosed pathologic condition or disorder; and treatment of patients at risk ofcontracting a disease or suspected to have contracted a disease, as well as patients who are ill or have been diagnosed as suffering from a e or medical condition. The term does not arily imply that a subject is treated until total recovery. The terms ment” and “treat” also refer to the maintenance and/or promotion of health in an individual not sufferng from a e but who may be susceptible to the development of an unhealthy condition, such as nitrogen nce or muscle loss. The terms “treatment,” “treat” and “to alleviate” are also intended to include the potentiation or otherwise enhancement of one or more primary prephylactic therapeutic The terms “treatment,’5 “ or measure. treat” and “to aileviate” are further intended to include the dietary management of a disease or condition or the y ment for prophylaxis or prevention a disease or condition.

As used herein the term “vitamin” is tood to include any of various fat- e or water-soluble organic substances (nonwiimiting examples include vitamin A, Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B3 n or niacinamide), Vitamin B5 (pantothenic acid), Vitamin B6 (pyridoxine, pyridoxal, or xamine, or pyridoxine hydrochloride), Vitamin B7 (biotin), Vitamin B9 (folic acid), and Vitamin B12 (various ccbalamins; commonly eyanocobalamin in n supplements), vitamin C, Vitamin D, n E, vitamin K, K1 and K2 (i.e. MIC-4, MK-7), folic acid and biotin) essential in minute amounts for normal growth and activity of the body and obtained naturally from plant and animal foods or synthetically made, pro—vitamins, derivatives, s. [00771 The present disclosure relates generally to nutritional products and methods for providing nutrition to an athlete before, during and/or after exercising. For example, bite-size protein- or carbohydrate~based products can be specifically designed and provided to an athlete for customized protein/energy intake and portion control before, during and/or after exercising. The present disclosure also s to nutritional products and s for providing a great-tasting and nutritious snack for consumers who are health ous but desire a snack that also tastes great.

Carbohydrate-Based ional Products In an embodiment, the t disclosure provides a bite-size carbohydrate- based product, wherein a dough portion of the product is carbohydrate-based. The product includes a carbohydrate source having a glucogeniczfiuctogenic carbohydrate ratio ranging between about 1.5 to about 2.5 with at least 60% of the energy content of the bite-size carbohydrate-based product coming from the carbohydrate source. Along with the carbohydrate source, the ize carbohydrate-based product further includes a suitable amount of sodium. The sodium can range in an amount from about 200 mg to about 400 mg of sodium per 100 g of the bite-size carbohydrate-based product. In an embodiment, each of the bite-size carbohydrate-based products has an energy content of n about 20 kcal to about 45 keal.

Applicant has found that a glucogeniczfructogenic carbohydrate ratio between about 1.5 and about 2.5 is optimum. When the ratio is within the cited range, it has been found that the availability of the energy (from carbohydrates) to the muscles is optimized.

The glucidic sources of energy are quickly absorbed though the digestive tract and transported to the muscles. It is speculated, without being bound by the theory, that such a ratio provides for an optimum utilization of the glucose (respectively fructose) receptors and orters.

With both ys (glucose and fructose) being utilized lly, a beneficial effect is ed in the availability of the sources gy to the muscles. Also, it is speculated that the energy required to absorb and transport the molecules to the muscles is comparatively lowered. } in one embodiment, the glucogeniczfructogenic carbohydrate ratio is between about 1.7 and about 2.3. In other embodiments, the glucogeniczfructogenic carbohydrate ratio is between about 1.8 and about 2.2, between about 1.9 and about 2.1. In another embodiment, the glucogeniczfructogenic carbohydrate ratio is 2.0 or about 2.0. All references to percentages are percentages by weight unless otherwise stated. [0082} The glucogeniezfructogcnic carbohydrate ratio is the ratio ed by dividing total number of glucose molecules over the total number of fructose molecules in a theoretical complete hydrolysis of all the carbohydrates present in the composition. For example, for a mix including 80% pure glucose and 20% pure se, the ratio of glucose/fructose = 80/20 = 4. For a 100% high fructose corn syrup (high fructose corn syrup contains 45% glucose and 55% fructose), the ratio of glucose/fructose = 45/55 = 0.8. For a 100% saccharose (= sucrose = 50% enic carbohydrate 50% glucogenic carbohydrate), the ratio of glucose/fructose = 50/50 = 1. For a 50% saccharose and 50 % corn syiup [100% glucogenic ydrate], the ratio ofglucose/fructose = (50 + IOO) / 50 = 3.

The determination of the glucose and fructose carbohydrate content can be performed by any suitable conventional methods. For example, the total sugar can be determined by acid hydrolysis followed by a sugar e analysis using cinematography. [0084} The glucose and/or fructose may be provided in the form of fructogenic and/or enic carbohydrates. ln this specification, fructogenic carbohydrates are carbohydrates that upon theoretical total hydrolysis release at least one fructose molecule. Glucogenic carbohydrates are carbohydrates that upon theoretical total hydrolysis release at least one glucose molecule. uently, a carbohydrate can be both enic and fmctogenic— (cg, saccharose). In the bite-size carbohydrate-based products, glucogenic sources can also in the form of extruded cereal pieces, cereal flakes, flours and starches.

The carbohydrates may se or consist of monosaccharides, such as glucose or fructose as basic carbohydrate units. The monosaccharides may represent a part of disaccharides, such as sucrose, lactose, maltose or cellobiose. The monosaccharidcs such as glucose or fructose may also represent a part of oligosaccharides or polysaccharides.

Preferred ydrate sources for the t invention are maltodextrins and/or dextrose.

The carbohydrate source may additionally e indigestible carbohydrates, in particular fibers. The carbohydrate fraction may include at least 30% glucose and se, preferably at least 50% glucose and fructose, and more preferably at least 85% glucose and fructose. In one embodiment of the present disclosure, the carbohydrate fraction of the bite— size ydrate~based t provides at least 60%, ably at least 70% of the energy of the bite-size carbohydrate—based product (e.g., in the form of calories). {0087] The bite-size carbohydrate-based product can be in a bite-size form and may have any suitable shape for ease of handling. For e, the bite-size carbohydrate-based product can be substantially in the shape of a sphere having a diameter ranging from about 12 mm to about 35 mm. Preferably, the diameter of the sphere ranges from about 15 mm to about 25 mm.

In an embodiment, the bite-size carbohydrate—based product weighs from about grams to about 25 grams. Preferably, each bite-size carbohydrate-based product can have a weight ranging from about 5 grams to about 15 grams. More preferably, each bite-size carbohydrate—based product can have a weight ranging from about 8 grams to 9 grams.

The bite-size carbohydrate-based product can also include additional ingredients. For example, the bite-size carbohydrate-based product can include one or more fats, fibers and/or proteins. In another embodiment, the bitc~size carbohydrate-based product further includes oat flakes, whole crispies, natural fruits, or a combination thereof. In an alternative embodiment, the bite-size carbohydrate-based t includes one or more flavors and ingredients such as peanut butter, dark chocolate chips, oatmeal raisin, cranberry crunch, blueberry muesli, peach crumble, etc. The bite-size ydrate—based product can further have a crunchy texture. The additional ingredients may be present in a dough n ofthe bite-size product, or in a filling or a coating of the bite—size product.

W0 2012/152650 {0090} The presence of proteins and/0r fats in the bite-size carbohydrate-based product of the present disclosure has the advantage in that it is possible to provide an athlete with a more complete nutrition during performance. For the protein source, any suitable dietary protein may be such as, for example, animal proteins (e.g., milk proteins, meat proteins and egg proteins); ble proteins (e.g., soy protein, wheat protein, rice protein, and pea protein); mixtures of free amino acids; or combinations thereof. Milk proteins, such as casein and whey milk proteins, and soy proteins are particularly preferred.

The proteins may be intact or hydrolysed or a mixture of intact and hydrolysed proteins. It may be desirable to supply partially hydrolysed proteins (degree of hydrolysis between 2 and 20%), for example for athletes believed to be at risk of developing cows’ milk allergy. Generally, at least partially hydrolysed proteins are easier and faster to metabolize by the body. This is in particular true for amino acids.

If the bite-size carbohydrate-based t includes a fat , the fat source has the advantage in providing for an ed mouth feel. Any fat source is suitable. For example, animal or plant fats may be used. To increase the nutritional value, 033-unsaturated and c06-unsaturated fatty acids may include the fat source. The fat source may also contain long chain fatty acids and/or medium chain fatty acids. For example, milk fat, canola oil, cocoa butter, almond butter, peanut butter, corn oil and/or high-oleic acid sunflower oil may be used.

The bite-size ydrate—based product can contain a te amount of carbohydrates in one or more bite-size products to provide any suitable amount of energy to an athlete. In an embodiment, the carbohydrate amount in the ize ydrate~based product can be based on a target of about 30 kcal to about 45 kcal in each single ize ydrate-based product. Moreover, the ize carbohydrate-based product can be made so that there is a consistent and countable quantity of calories per single bite-size carbohydrate—based t serving size.

Protein-Based ional Products [0095} in another embodiment, the dough of the bite-size nutritional products are protein-based, instead of carbohydrate-based. For example, bite-size nutritional products can W0 2012/152650 be specifically ed and provided to an athlete for customized protein intake and portion control. The bite-size nutritionai products can have a SWeet taste and be highly concentrated in n. In addition, the bite-size nutritional ts can meet both qualitative (e.g., a tri- source protein blend) and quantitative (e.g., fixed and regular amounts of protein per bite- size) protein requirements.

As with the bite~size carbohydrate-based product, the bite-size protein—based product can have any suitable shape for ease of handling. In an embodiment, the ize protein-based product has a substantially Spherical shape. For example, the bite-size protein- based t can be in the shape of a sphere having a diameter ranging from about 12 mm to about 35 mm. Preferably, the diameter of the sphere ranges from about £5 mm to about 25 In an embodiment, each of the bitc~sizc protein-based ts weighs from about 5 grams to about 25 grams. Preferably, each bite-size protein-based product can have a weight ranging from about 5 grams to about 15 grams, More preferably, each bite-size protein-based t can have a weight ranging from about 8 grams to 9 grams. A typical serving can include, for example, several of the bite—size protein-based products, which can provide a total of about 250 to about 320 kcal.

The ct size of the bite—size protein—based products provides a ility to the bite—size protein—based produets. In addition, the size also makes it more convenient for the bite-size protein-based product to be eaten in discrete portion l amounts depending on the guidelines for the athlete. For example, the servings or the amount of the bite-size protein-based products that the athlete should consume before, during and/or after exercising can be easily adjusted depending the number of bite-size protein-based products needed for a specific protein requirement according to the ines.

The bite—size protein—based product can contain a discrete amount of protein in one or more bite-size products to provide any suitable amount of protein to an athlete. The percentage of energy (e.g., in the form of calories) coming from protein can range up to 30%. {00100} In an embodiment, the bite—size protein—based t es an amount of protein ranging from about 20% to about 40% by Weight of the bite-size protein— based product. In another embodiment, the bite~size protein~based product includes an amount of protein of about 30% by weight of the bite-size protein—based product. Moreover, the ize protein-based product can be made so that there is a consistent and countable quantity of protein per single ize protein—based product, for example, between about 2 grams to about 4 grams per bite-size protein-based product. Preferably, the bite-size n- bascd t includes a protein content of about 2 grams to about 2.5 grams.

The bite—size protein—based product can also contain a te amount of fat in one or more bite-size products to provide any suitable amount of energy to an e.

For example, each of the products can provide a fat amount up to 9 g/300 cal. Each of the products can also provide a saturated fat amount up to 4 g/300 cal. In an ment, the , percentage of energy (e.g., in the form ofcalories) coming from fat can be up to about 25%.

In an embodiment, the bite-size protein~based product includes an amount of fat ranging from about l0% to about 40% by weight of the ize n-based product. Preferably, the bite-size protein-based product includes an amount of fat of about % by weight of the ize protein-based product.

The fat source has the advantage in providing for an improved mouth feel. Any fat source is suitable. For example, animal or plant fats may be used. To increase the nutritional value, saturated and co6-unsaturated fatty acids may include the fat source. The fat source may also contain long chain fatty acids and/or medium chain fatty acids. For example, milk fat, canola oil, almond butter, peanut butter, corn oil and/or high— oleic acid sunflower oil may be used.

Specific ranges of the protein amounts in combination with the fat amounts of the bite—size protein—based product can also be advantageous in providing precise protein requirements to the athlete. In an embodiment, the bite-size protein-based product includes an amount of protein above 15% by weight together with an amount of saturated fat that is less than 10% by weight of the protein-based product.

Any suitable proteins or blends of proteins can be used. For example, the bite-size protein-based product can include a protein blend including soy protein isolates, whey protein isolates and calcium caseinate. An example of the protein blend is the Tri- source protein blend.

The presence of proteins and/or fats in the nutritional product of the present disclosure has the advantage in that it is possible to provide an athlete with a more te nutrition during performance. For the protein source, any le dietary protein may be such as, for example, animal proteins (e.g., milk proteins, meat proteins and egg proteins); vegetable proteins (e.g., soy n, wheat protein, rice protein, and pea protein); mixtures of free amino acids; or combinations thereof. Milk proteins, such as casein and whey milk proteins, and soy proteins are particularly preferred.

The proteins may be intact or hydrolysed or a mixture of intact and hydrolysed ns. It may be desirable to supply partially ysed proteins (degree of hydrolysis between 2 and 20%), for example, for athletes believed to be at risk of developing cows’ milk allergy. Generally, at least partially ysed ns are easier and faster to metabolize by the body. This is in particular true for amino acids. In an embodiment, the bite-size protein-based product contains single/essential amino acids such as, for example, L— leucine, L-valine and/or L-isoleucine.

Accordingly, it is clear that the nutritional products of the present disclosure may include a dough portion that is n— or carbohydrate-based. The dough of the nutritional products of the present disclosure may also include particulates in the dough (e.g., fruit pieces, nuts, crispy cereal pieces, etc.), or may be of a consistent material. The dough of the nutritional products may also include active ingredients such as, for example, prebiotics, probiotics, fatty acids, amino acids, antioxidants, etc. The dough may also be a flavored dough ing flavors such as, but not limited to, chocolate, peanut butter, fruit flavors, coffee, yoghurt, etc.

As mentioned briefly above, the nutritional products of the present disclosure may e a coating that may have a plurality of ents. The coating can be provided for convenient and non~sticky handling of the ize protein-based product during consumption, can be added to a protein/fat core using any le methods such as, for example, panning or enrobing. Further, the nutritional products of the present invention can provide visual appeal to consumers by providing a coating having components of nutritious appeal such as, for example, fruit pieces.

The coating may e, for example, a layer of a chocolate coating, a layer of a peanut butter coating, a layer of a yoghurt coating, a flavored powder, a flavored paste, a flavored cream, nuts or pieces of nuts (e.g., peanut meal), fruit or pieces of fruit, oats or pieces of oats (e.g., quick oats, rolled oats, etc.), crispy cereal components or pieces of crispy cereal components (e.g., cn'spy rice), crumbs, flakes, breading, or any combination thereof. in an embodiment, the coating includes chocolate, for example, in the form of a chocolate shell to t shape loss. The coating can include two ent chocolates for visual differentiation. The coating can include different flavors such as, but not limited to, peanut butter, cookie dough and vanilla yoghurt. Any solid particulates on the coating may be adhered to the nutritional products by placing them on, for example, a soft layer of a chocolate coating, a soft layer of peanut butter, or a soft layer of yoghurt. Additionally, any food-grade adhesive may aiso be used to secure any particulates as a coating on the nutritional products.

For example, as shown in a nutritional product 10 is provided and includes a coating 12 that includes a plurality of components. in an embodiment, and as shown by FIG. I, coating 12 inciudes a chocolate coating [4, fruit pieces 16, nut pieces 18, and crispy cereal pieces 20. The skilled artisan will immediately appreciate that nutritional t 10 need not have a plurality of components on a coating and may simply include chocolate coating 14, or simply fruit pieces 16 adhered to nutritional t 10 using a food grade adhesive.

As discussed above, the bite-size ional products of the present disclosure may include either a semi-liquid or a powder filling. Bite-size nutritional products having a iquid filling provide several advantages over prior art ize products. For example, by providing a protein- or ydrate-based dough with a semi-liquid filling, the nutritional products can offer the consumer a wide range of tastes and textures. Additionally, the nutritional products can also offer new and ing ways to e the consumer with nutritious foods and/or active ingredients.

However, there are many cal challenges to preparing, for example, a semi~liquid filled nutritional product. One of these challenges is avoiding leakage ofthe semi—liquid filling, which requires the viscosity of the filling selected to be in a specific range. For example, if the viscosity of the filling is too low, the liquid may be prone to leak from ional product. On the other hand, if the viscosity of the filling is too high, there may be issues pumping the filling into the product during the pumping step of the filling.

Applicant have found, however, one manner in which to deal with leakage. As will be discussed further below, Applicant has found that applying a layer of ate to a top of the semi-liquid filling helps to produce a center~filled nutritional product that does not leak.

Although not wishing to be bound by any theories, Applicant es that the rapidly-setting layer of chocolate may act as a protective shell.

Another challenge in manufacturing semi-liquid filled nutritional products is finding the optimal ratio of encasing dough to iquid filling in order to guarantee that product will in its shape properly even during transportation and storage.

Through research and testing, Applicant was able to determine such an optimal ratio. In an embodiment, the ratio is between 5% and 30%, or between about 10% to about 20%.

It is also important to guarantee a consistent feeding rate when manufacturing semi-liquid filled nutritional products. The consistent feeding rate is important to ensure the right composition and nutritional profile of the final product, especially if the filling includes any functional ts that have to be dosed veiy accurately and precisely such as, for example, such as vitamins, creatine, tics, etc. Providing functional ingredients into a semi~liquid filling is advantageous because it provides stability for some functional ingredients which are integrated directly in the filling itself instead of being put in the dough. Indeed, ity issues are well known when probiotics are put into a high water activity (“Aw”) , as is the case with r energy or protein dough (e.g., between 0.45 and 0.65). As a consequence, adding the probiotics directly into a specific iquid filling with a low Aw (e.g., fat—based filling with typical Aw ~0.2) will allow to keep them in a stable and protective environment and to keep high concentration of probiotlcs during long time at ambient temperature.

Another cal difficulty associated with manufacturing semi- liquid filled nutritional products is water migration between the inner semi-liquid filling phase and the outer solid dough phase during the shelf-life of the product. in general, water migration between the two phases should be limited as much as possible. Indeed, Applicant has found that, for optimal results, the A“, for both the outer dough and the inner filling should be in a similar range, so that migration is kept at a low level. If this is not possible, then the outer dough should be formulated in a way that the water migration is anticipated to ensure an acceptable product through-out shelf-life. [001171 Poor texture is another potential drawback that must be overcome when manufacturing ize nutritional products. For example, many currently marketed plain ize nutritional products are observed to be hard in texture, and become even harder during shelf—life due to normal aging of the dough. In contrast, a semi—liquid filled nutritional product may e the texture of a hard texture product by combining it with a softer texture product, which helps to achieve an l more desirable sensation in the mouth. In this manner, adding a small tion of a semi~1iquid filling to a dough—based product can help to achieve a softer nutritional product when compared to currently marketed plain bites. {00118} Further, semi-liquid filled nutritional products require a good product protection when compared to regular bite—size products. in this regard, and due to the semi-liquid filling, semi-liquid filled nutritional products are more sensitive to re, as the filling is likely to leak away from the product if subject to a sufficient re. Therefore, specific care should be taken when not Only designing packaging, but also when packaging semi-liquid filled nutritional products. rates a cross-section of ional product 10 of As shown by nutritional product 10 may include a filling 22 that is completely d by dough 24, and coating 12. The filling could be any food grade powder, paste, puree, gel, cream, dispersion, colloid, liquid, or semi-liquid. In this manner, the skilled artisan will appreciate that the viscosity of the filling may be any known viscosity. In an embodiment, however, the filling of the present nutritional products is a semi-liquid filling. In other embodiments, the filling may be jams, s, pastes, creams, purees, ves, l, chocolate, yoghurt, etc. The filling can also have any knoWn flavor and may be of a constant consistency or include particulates. For example, the filling can have any known flavor including, but not limited to, apple, apricot, , blueberry, bubble gum, caramel, cheriy, chocolate, coconut, coffee, espresso, grape, hazelnut, lemon, lime, melon, mint, orange, peanut butter, pineapple, raspberry, strawberry, vanilla, watermelon, etc. “’0 2012/152650 The nutritional products can include any known amount of the filling so long as the filling does not leak out of the dough ning the filling, and so long as the filling does not transfer too much moisture to the dough. In an embodiment, the filling could be from about 2% to about 50% by total weight of product. In another embodiment, the filling is from about 5% to about 40% of the product. In another embodiment, the filling is from about 10% to about 30% of the product. In another embodiment, the filling is from about 10% to about 20%. In another embodiment, the filling is about 15% of the nutritional product. {0012]} In an embodiment, the nutritional ts of the present disclosure may also provide the consumer with a fast and delicious way to consume various fiinctional or active ingredients. The active ients may be present in the ional product dough, or in the coating or filling, and may include ingredients such as, for example, fatty acids, vitamins, minerals, etc. In an embodiment, the active ingredient is conjugated linoleic acid (“CLA”). Providing an active ingredient in a bite~size nutritional product of precise size and containing a precise amount of the active ingredient will help the consumer to ingest the required amounts of the active ingredient necessary to achieve a certain physiological age (e.g., optimal athletic performance).

] In an embodiment, and as discussed above, the nutritional products include a dough portiori having a fruit jam, jelly or puree filling. In this embodiment, the nutritional product may further e a coating having fruit pieces adhered thereto to reinforce the consumer’s visual and taste tion of the fruit. In this ment, the protein- or carbohydrate-based dough may also have a peanut butter flavor such that the peanut butter flavored dough in combination with a fruit jam, jelly or puree filling will invoke an image of a peanut butter and jelly sandwich in the mind ofthe er, in addition to the perceived taste. An example formulation for such a bite-size nutritional product includes about 46% by weight peanut butter flavored dough, about 11.5% grape jelly filling, about 19.5% chocolate coating, and about 23% breader. In this embodiment, the coating, or breader, may be crispy cereal pieces or .

In another embodiment, the nutritional products of the present disclosure include a dough portion having a caramel flavored filling with a milk chocolate coating. in yet another ment, the nutritional products may include an active ingredient (e.g., conjugated linoleic acid (“CLA”)) in the dough or in the filling. Other non—limiting combinations include, for example, a dough having a peanut butter flavored filling with a milk ate coating; a dough having a strawberry yoghurt ; and a peanut butter flavored dough having a chocolate flavored filling with a milk chocolate coating. The skilled artisan will appreciate that the combinations of doughs and fillings are not limited to those specifically disclosed herein and that any combination of doughs and fillings are suppmted by the present disclosure. {00124} The nutritional products can be made using any suitable process (cg, ”arm. cold—extrusion). For example, semi-liquid filled nutritional ts can be made using a three step manufacturing process involving: 1) bite forming, 2) product handling after forming and 3) product cnrobing (c.g., with chocolate or sugar coating). The bite formation stage may be completed by coextruding the dough and filling using a coextruder and then processing the coextruded rope ofdough and filling in a ball forming machine. The coextruder machine may be, for example, a Bosch® RopeX series coextruder, or a similar uder, and the ball forming machine may be a Bosch® WAK 0045 ball g machine or a similar e.

The process may further include rolling the product in coating particulate after ng, or sprinkling particulates onto the product after cnrobing.

The product forming step includes making a roll of a dough mass and cutting it into small pieces and forming them into spheres. Once formed, the product can be handled before ng (e.g., coating). Cooling dOWn of the product is recommended to avoid product cold-flow. For example, special ng can be used to avoid the products from sticking together. The products can also be enrobed very y to avoid water picking and shape loss. The applied coating can be a way to t stickiness, hold the shape of the center mass and provide a hard, shiny and non-melting ball. Different coating methods are possible such as a chocolate g (e.g., for hard core) and hard sugar panning (e.g., for softer core). As discussed above, the s may further include rolling the product in coating particulate after enrobing, or sprinkling particulates onto the product after enrobing.

The particulates may be any of the particulates described herein above. 2012/058129 The nutritional products of the t disclosure may be ed in any package known in the art. The nutritional products of the present disclosure may also be packaged according to intended means of consumption. For example, if the consumer wishes to buy a large e of a plurality of nutritional products to share with others, the nutritional products may be ed in a bag 30, as shown in or in a carton 40, as shown in If the consumer wishes to consume the nutritional products on the go, the nutritional products may be packaged in a flow pack 50, as shown in which may include from about 1 to about 5 of the nutritional products. Additionally, if the consumer wishes to purchase the nutritional products as a gift for another, the nutritional products may new“, be included in a decorative carton box 60, as shown in The nutritional products may also be included in a pouch 70 sized to include one or two servings of the nutritional products, as is shown in In an ment, the bitc~size carbohydrate-based products are not individually wrapped. in another embodiment, the bite-size carbohydrate-based products are individually wrapped. Preferably, there are between 8 and 10 individual bite-size carbohydrate-based ts in each package in one embodiment.

Consumers of the present ional products could include people of all ages. For example, the nutritional ts may be easily contained in a child’s lunch box to provide a healthy and delicious snack for the child to consume during lunch or other school hours. Additionally, the entire family can enjoy the benefits of the present ional products, while at the same time emphasizing healthy, delicious snacking. Further, the ional products of the present disclosure may also be marketed as a premium gifting m product that may be linked with various knowu retailers (e.g., chocolatiers), or various seasonal products (e.g., seasonal fruits included in the coating or in the filling). {00128} In another embodiment, the present sure provides methods of providing nutrition to an athlete using customized or al guidelines in conjunction with the bite«size carbohydrate» and/or protein-based products. The methods e providing a bite—size carbohydrate- or protein—based product and providing personalized guidelines for consuming the bite-size carbohydrate- or protein-based product. In an embodiment wherein the products are bite-size carbohydrate-based products, the products include a dough n including a carbohydrate source having a glucogeniczfructogenic carbohydrate ratio ranging between about 1.5 to about 2.5 with at least 60% of the energy t of the bite-size carbohydrate-based product coming from the carbohydrate source, and a filling encased by the dough portion. The bite-size carbohydrate-based products may further e a suitable amount of sodium. In embodiments wherein the ts are bite-size protein-based products, the products include a dough portion with a protein source that provides the bite— size protein-based product with about 20% to about 40% protein by weight of the product, and a filling encased by the dough portion. The bite—size ydrate~ and/or protein-based products can also include additional components in embodiments as previously discussed.

The personalized guidelines provide the recommended amount (e.g., W4.» how many) of the bite~size carbohydrate~ and/or n~based products to consume before exercising, during exercising and/or during recovery after sing based on one or more characteristics of the athlete and/or one or more training regimens of the e. The personal guidelines can also be based on the duration ofthe training regimen of the athlete.

The bite—size earbohydrate— and/or protein—based ts allow for personalized and optimal dosing of carbohydrates and/or proteins for providing energy/nutrition to the athlete because of the size of the bite-size carbohydrate- and/or protein-based products. For example, the athlete can consume a specified number of ize carbohydrate-based products to provide the right amount of energy to the athlete as set forth in the alized guidelines. In another embodiment, the athlete can consume a Specified number of bite-size protein-based products to provide the right amount of protein to the athlete as set forth in the personalized guidelines. In this manner, the ns of the bite-size carbohydrate- and/or n-based products consumed by the athlete can be easily determined and monitored. In an embodiment, the intake amount (e.g., amount consumed) is guided by the characteristic(s) of the athlete, and the personalized guidelines specify different dosage amounts of the bite-size carbohydrate- and/or protein-based products for the athlete to consume.

To prepare the guidelines and determine what guidelines should be followed, the one or more characteristics of the e can be, by way of example, weight, height, age, gender, 01' a combination f. Any other physical characteristics of the athlete can also be used for detennining the guidelines. The one or more training regimens can W0 2012/152650 include, by way of example, running, swimming, cycling, hiking or any other type of individual spons or group sports (e.g., baseball, football, basketball, , etc.).

The training regimen(s) can be determined based upon a al objective of the athlete or consumer of the bite-size carbohydrate- and/or protein—based products. For example, the personal objective can be weight-loss, muscle building, endurance, physical fitness, etc.

} In an embodiment, the personalized guidelines provide the recommended amount of the bite-size carbohydrate- and/or n—based products for the athlete to consurne during exercising based on at least one ofthe characteristics of the athlete ,«w-x and the training regimen of the athlete. The size of the ize carbohydrate and/or protein- ,0». based products fiirther es ease of handling and dosing amount determination during the exercising. [001341 The distinct size of the bite-size carbohydrate- and/or protein-based products provides a portability to the bite-size carbohydrate- and/or protein-based products. in addition, as previously discussed, the size also makes it more convenient for the bite-size carbohydrate- or protein-based products to be eaten in discrete n control amounts ing on the guidelines for the athlete. For example, the servings or the amount of the bite-size carbohydrate- and/0r protein-based ts that the e should consume before, during and/or after exercising can be easily adjusted depending on the number of bite-size carbohydrate— and/or protein-based products needed for a specific energy/protein requirement according to the guidelines.

] In another embodiment, the present disclosure es methods for selling bite-size carbohydrate— or protein-based products. The methods include providing a ity of bite—size carbohydrate- and/or protein-based products in a package and providing personalized guidelines for consuming the bite~size carbohydrate» and/or protein—based products. In an embodiment wherein the ts are carbohydrate-based products, each of the bite-size carbohydrate-based products include a dough portion including a carbohydrate source having a glucogeniczfructogenic carbohydrate ratio ranging between about 1.5 to about 2.5 with at least 60% of the energy content of the ize carbohydrate-based product coming from the carbohydrate source, and a filling encased by the dough portion. The bite- size carbohydrate-based products can further include a suitable amount of sodium. In an embodiment wherein the products are bite~size protein—based products, each of the bite-size protein-based products e a dough portion including a protein source that provides the bite-size n—based products with about 20% to about 40% protein by weight of the product, and a filling encased by the dough portion.

The personalized guidelines provide the recommended amount of the bite—size carbohydrate— or protein-based products to consume before and during exercising.

The methods further include selling the bite-size carbohydrate- or protein-based product packages and the guidelines to an athlete. The alized ines are based on one or more characteristics of the athlete and/or one or more training regimens of the athlete. {00137} In an alternative embodiment, the present disclosure es nutritional kits including a ity of bite-size carbohydrate- or n-based products and personalized guidelines on how many of the ize carbohydrate- and/or protein-based products an athlete should consume before and during exercising. A plurality of the bite-size carbohydrate— and/or protein-based products and the personalized guidelines can he kept er in a package. [001381 The alized guidelines of the nutritional kit can provide the ended amount of the bite-size carbohydrate- and/or protein-based products to consume before and during exercising based on the body weight or other physical characteristics (e.g., weight, age, gender) of the athlete. In r ment, the personalized guidelines of the nutritional kit can provide the recommended amount of the bite-size carbohydrate- and/or protein-based ts to the athlete before and during exercising based on the training regimen ofthe athlete. {00139} In another embodiment, the present disclosure provides methods of enhancing the performance of an athlete. The methods include providing bite-size carbohydrate— or protein-based products and providing personalized guidelines for consuming the bite-size carbohydrate» or protein-based products. In an ment wherein the products are carbohydrate-based products, each of the bite-size carbohydrate—based products include a dough portion including a ydrate source having a glueogeniczfructogenic carbohydrate ratio ranging between about 1.5 to about 2.5 with at least 60% of the energy content of the bite-size ydrate-based product coming from the carbohydrate , and a filling encased by the dough portion. The bite-size carbohydrate-based products can further include a suitable amount of sodium. In an embodiment wherein the products are bite-size n- based products, each of the bite-size protein-based products e a dough n including a protein source that provides the bite-size protein-based products with about 20% to about 40% protein by weight of the product, and a filling encased by the dough portion. The personalized guidelines provide the recommended amount of the bite-size carbohydrate- and/or protein-based products to consume before the performance based on at least one of a characteristic of the athlete and a training regimen of the athlete.

In an alterative embodiment, the t disclosure provides methods ofimproving recovery of an athlete after exercising. The methods include providing bite-size carbohydratc- and/or protein-based products and providing personalized ines for consuming the ize carbohydrate- and/or protein-based products. In an embodiment n the products are carbohydrate-based products, each of the bite-size carbohydrate- based products include a dough portion including a carbohydrate source having a glucogeniczfi'uetogenic carbohydrate ratio ranging between about 1.5 to about 2.5 with at least 60% of the energy content of the bite-size carbohydrate-based product coming fi‘orn the ydrate source, and a titling encased by the dough portion. The bite-size carbohydrate- based products can further include a suitable amount of sodium. In an ment wherein the products are bite-size protein-based products, each of the ize n-based products include a dough portion including a protein source that provides the bite-size protein-based products with about 20% to about 40% protein by weight of the product, and a filling encased by the dough portion. The personalized guidelines provide the recommended amount of the bite-size carbohydrate- and/or protein-based products to consume during recovery after exercising based on at least one of a characteristic of the athlete and a training regimen of the athlete. {00141} The bite-size, filled nutritional products of the present disclosure provide l benefits and advantages. For example, the nutritional products are perfect for ng, provide the convenience of non-sticky, ize pieces, and are an ideal size and shape for a consumer to pop into his mouth. The present nutritional ts also provide much flexibility in terms of aspect, ingredients, and nutritional and sensory profiles, and allow a consumer to enjoy chocolate pleasures without compromising on ional t.

Additionally, the present nutritional products can provide a mix of ate and crispy cereals with all of the natural goodness of fruits and nuts.

EXAMPLES {00142} By way of example and not limitation, the following examples are illustrative of various embodiments of the present disclosure.

EXAMPLE 1 Sample formulation Table 1: Bite-size n-based peanut butter/chocolate nutritional product formulation MILK CHOCOLATE 16.00 BREADER CHOCOLATE CRUMB 10.75 PEANUT MEAL 5.25 —lO.1> I—(D 100.00 EXAMPLE 2 Sample ation Table 2: Bite-size protein-based fildge brownie nutritional product formulation [ii—— _EE_ _-flfl («Max W0 2012/152650 E 3 Sample formulation Table 3: Bite-size carbohydrate-based oatmeal/raisin nutritional product fonnulation EXAMPLE 4 Sample ation Table 4: Bite-size carbohydrate-based chocolate nutritional product formulation Descn' - tion 0o\ CORE MALTODEXTRIN 14.30 SWT DR CRANBERRIES 7.77 COCOA, RED 5.96 ULTRANOR MP! 9060 UM01/X150 5.83 FRUCTOSE DRY 5.83 E SOY CRISP RICE 5.44 SALT FINE PREPARED FLOUR 0.39 LIGHT ROAST PEANUT FLOUR 0.10 LIQUIDS EVAP CANE JUICE INVERT SYRUP 23.10 FLN CRANBERRY WONF 0.70 OIL. CANOLA. DRUM 0.22 —-fifi- It should be understood that various changes and modifications to the presently preferred embodiments described herein will be apparent to those skilled in the art.

Such changes and modifications can be made t departing from the spirit and scope of the present subject matter and without diminishing its intended advantages. It is therefore intended that such s and modifications be covered by the ed claims.

Claims (27)

CLAIMS 1. The invention is claimed as follows:

1. A bite-size carbohydrate—based product comprising: a dough portion having a carbohydrate source comprising a glucogeniczfi'uctogenic carbohydrate ratio ranging between about 1.5 to about 2.5 with at least 60% of the energy content of the bite-size carbohydrate— based product coming from the carbohydrate source; and a filling encased by the dough portion, wherein the sodium ranges from about 200 mg to about 400 mg of sodium per 100 g of the bite- size carbohydrate—based product and wherein the filling is a iquid filling, and combinations thereof, and n the ratio of dough to filling is between 5 to 30 %.

2. The bite-size carbohydrate-based product according to claim 1, wherein the dough portion, the filling or the dough portion and the filling individually further comprise at least one of: a fat, a fiber a protein, a particulate, a onal or an active ingredient, a flavour, or combinations thereof.

3. The bite-size carbohydrate-based product according to claim 1 or claim 2, wherein the functional or active ingredient is ed from ated linoleic acid, vitamins, creatine, probiotics, or combinations thereof.

4. The bite—size carbohydrate—based product according to any one of the preceding claims, wherein the filling comprises from about 10% to about 20% by weight of the nutritional product.

5. The bite«size carbohydrate—based product according to any one of the preceding claims, further comprising a g.

6. The bite—size carbohydrate-based product according to claim 5, the coating further comprising a plurality of ulates selected from the group consisting of nuts, fruit, oats, crispy cereal crumbs, flakes, breading, and combinations thereof.

7. The bite-size carbohydrate-based product according to any one of the preceding claims, wherein the ize carbohydrate~based product comprises an energy content of about n about 30 kcal to about 45 kcal, and wherein at least 70% of the energy content of the bite-size carbohydrate—based product comes from the carbohydrates.

8. The bite-size carbohydrate-based product according to any one of the preceding claims, wherein the dough portion has a protein source that provides the bite—size product with about 20% to about 40% protein by weight of the product.

9. The bite-size carbohydrate-based product according to any one of claims 2 to 8, wherein the protein source comprises a protein blend comprising soy protein es, whey protein isolates, calcium caseinate and combinations thereof.

10. The bite-size carbohydrate—based product according to any one of the preceding claims, the dough portion filrther comprising a source of fat, wherein the source of fat provides about 25% of the energy of the bite-size product.

ll. The ize carbohydrate-based product ing to any one of the preceding claims, the dough portion further comprising a source of fat, n the source of fat provides fat in an amount of up to about 9 g/3 00 cal per ize protein—based product

12. The bite-size carbohydrate-based product ing to any one of the preceding claims, wherein the dough portion has a protein source that provides the bitc~size protein—based product with about 2 g to about 4 g of protein per bite-size n-based product.

13. A method for ing nutrition to an athlete, the method complising the steps of: providing a bite—size carbohydrate-based product comprising a dough portion compiising a carbohydrate source comprising a glucogenic:fructogenic carbohydrate ratio g between about 1.5 to about 2.5 with at least 60% of the energy content of the bite-size carbohydrate-based product coming from the carbohydrate source, a filling encased by the dough portion, and sodium; and providing personalized guidelines for consuming the bite-size carbohydrate-based product, wherein the personalized guidelines provide the recommended amount of the bite—size carbohydrate—based product to consume before and during exercising based on at least one of a characteristic of the e and a training n of the e.

14. The method according to claim 13, n the bite-size carbohydrate—based product comprises: a dough portion having a carbohydrate source comprising a glucogenic:fructogenic carbohydrate ratio ranging between about 1.5 to about 2.5 with at least 60% of the energy content of the bite-size carbohydrate-based product coming from the carbohydrate source; and a filling encased by the dough portion, wherein the sodium ranges from about 200 mg to about 400 mg of sodium per 100 g of the bite-size carbohydrate-based product and wherein the filling is a form selected from the group consisting of powder, paste, puree, gel, cream, dispersion, colloid, liquid, and combinations thereof, and wherein the ratio of dough to filling is between 5 to 30 %, or wherein the bite-size carbohydrate-based product is as defined in any one of claims lto 12.

15. The method according to claim 13 or claim 14, wherein the characteristic of the athlete is selected from the group consisting of: weight, height, age, gender and combinations thereof.

16. The method according to any one of claims 13 to 15, wherein the training regimen is ed from the group consisting of: running, swimming, g, hiking, football, basketball, baseball, soccer and combinations thereof.

17. The method according to any one of claims 13 to 16, n the al guidelines are further based on the duration of the ng regimen of the athlete.

18. The method according to any one of claims 13 to 17, wherein ng regimen is determined based on a sport.

19. The method according to any one of claims 13 to 18, wherein training regimen is determined based on a personal objective.

20. The method according to claim 19, wherein the personal objective is selected from the group consisting of: weight-loss, muscle building and combinations thereof.

21. The method according to any one of claims 13 to 20, wherein the alized ines provide the recommended amount of the bite~size carbohydrate-based product to consume after exercising during recovery based on at least one of the characteristic of the athlete and the training regimen of the athlete.

22. A nutritional kit comprising a ity of bite-size carbohydrate-based products and personalized guidelines on how many of the bite~size carbohydrate~based products an athlete should consume before and during exercising to enhance athletic performance and/or improve recovery after exercise, the bite-size carbohydrate-based products a dough portion having a carbohydrate source comprising a glucogeniczfi‘uctogenic carbohydrate ratio ranging between about 1.5 to about 2.5 with at least 60% of the energy content of the bite-size carbohydrate— based product coming from the ydrate source; and a filling encased by the dough n, wherein the sodium ranges from about 200 mg to about 400 mg of sodium per 100 g of the bite- size carbohydrate—based product and wherein the filling is a semi-liquid filling, and wherein the ratio of dough to filling is n 5 to 30 %; wherein consumption of the ize carbohydrate-based products in accordance with the personalized guidelines optimises the availability of the energy from the carbohydrates to the consumer’s muscle.

23. The nutn'tional kit according to claim 22, wherein the bite-size carbohydrate-based product is as defined in any one of claims 2 to 12.

24. The nutritional kit according to claim 22 or claim 23, wherein the personalized guidelines provide at least one of: the recommended amount of the ize carbohydrate—based product to consume was, before and during exercising based on a physical characteristic of the athlete; or the recommended amount of the bite-size carbohydrate-based product to consume before and during exercising based on the training regimen of the athlete.

25. A bite-size carbohydrate—based product as defined in claim 1 ntially as hereinbefore described with reference to the accompanying descn‘ption and examples, excluding comparative examples, if any.

26. A method for ing ion to an athlete to enhance athletic performance and/or e recovery after se as defined in claim 13 substantially as hereinbefore described with reference to the accompanying description and examples, excluding comparative examples, if any.

27. A nutritional kit as defined in claim 22 substantially as hereinbefore described with reference to the anying description and examples, excluding comparative examples, if any. W0