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US 2026/0306574 A1Published application
Adaptogenic, high-protein food product and method of making same
OwnerRhett V. Barney, Chad T. Robinsoninventors
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Abstract
An adaptogenic, high-protein (AHP) food product, such as a sauce, and methods of producing the AHP food product are disclosed herein. The AHP food product is produced by combining, in any order, a collagen peptide, a whey protein, a bone broth protein, adaptogens, and a food base. The AHP food product can further include an edible acid and/or additional additives.
Claims20
An adaptogenic, high-protein (AHP) sauce comprising:
- a protein mixture at a concentration by weight of 5%-20%,
- ashwaganda at a concentration by weight of 0.03-6%,
- a food base at a concentration by weight of 70%-90%, and
- an edible acid at a concentration by weight of 0.3%-1.5%,
- wherein the concentrations do not exceed 100%;
- and
- wherein the AHP sauce comprises a protein content of at least 1%.
4 more elements
A composition comprising:
- a protein mixture at a concentration by weight of 1-25%,
- ashwaganda at a concentration by weight of 0.01-7%,
- a food base at a concentration by weight of 50-99%, and
- an edible acid at a concentration by weight of 0-2%;
- wherein the concentrations do not exceed 100%.
2 more elements
A method of producing an adaptogenic, high-protein (AHP) sauce comprising:
- performing an early-stage cooking process by adding early-stage ingredients to a composition;
- performing a mid-stage cooking process by adding mid-stage ingredients to the composition;
- performing a late-stage cooking process by adding late-stage ingredients to the composition;
- adjusting a pH of the AHP sauce;
- and
- packaging the composition, wherein the packaged composition comprises:
- a) 1-25 weight % of a protein mixture,
- b) 0.01-7 weight % of ashwaganda, and
- c) 50-99 weight % of a food base, wherein the weight % do not exceed 100%;
- adjusting a pH of the AHP sauce;
- and
- packaging the composition.
9 more elements
Dependencies are inferred from the claim text.