Abstract: A food bar includes a mixture of dry ingredients including a protein and a binder including a sweetener. The food bar is able to maintain an initial texture so that the amount of force required to cut the food bar after storage of the food bar is substantially the same as the amount of force required to cut the food bar initially.

Abstract: A food bar includes a mixture of dry ingredients including a protein and a binder including a sweetener. The food bar is able to maintain an initial texture so that the amount of force required to cut the food bar after storage of the food bar is substantially the same as the amount of force required to cut the food bar initially.

Abstract: Ready-to-drink beverages comprise a significant amount of complete protein per 8 fluid-ounce serving, the proteins derived from a plant protein blend comprising a legume protein, a whole grain protein, and a dairy or wheat protein. Other components added include a sweetening component, a flavor component, hydrocolloids, and optionally maltodextrin to produce a ready-to-drink beverage with no visible sedimentation and good taste and mouthfeel. The components are subjected to a high temperature treatment step, followed by a homogenizing step. Formulations provide for source of high quality, complete protein.

Abstract: The present invention is directed to methods for reducing blood lactate concentration during exercise, physical activity or athletic performance.

Abstract: The present invention is directed to methods for reducing blood lactate concentration during exercise, physical activity or athletic performance.

Abstract: A container rinsing system has a nozzle adapted to be positioned proximate an opening of the container and adapted to direct a supply of air in any orientation to the container. A vacuum member is positioned around the air nozzle and adapted to vacuum foreign particles away from the container. A system comprises an air source and a manifold having a manifold inlet, an ionization unit, and a plurality of manifold outlets along with a plurality of air nozzles. Each nozzle has a nozzle inlet, a nozzle outlet, and a nozzle passageway extending between the nozzle inlet and the nozzle outlet. The ionization unit is placed within the manifold, and the plurality of nozzles are located on the plurality of manifold outlets such that during operation air is ionized before entering the nozzles. The ionized air is used to clean containers.

Abstract: An apparatus for sterile filling of beverage containers has a first module and a second module. The first module rinses and sterilizes empty containers and delivers the sterilized containers to the second module. The second module fills and caps the containers with beverage product at ambient temperature in an active sterilization zone utilizing an e-beam sterilization unit.

Abstract: An apparatus for sterile filling of beverage containers has a first module and a second module. The first module rinses and sterilizes empty containers and delivers the sterilized containers to the second module. The second module fills and caps the containers with beverage product at ambient temperature in an active sterilization zone utilizing an e-beam sterilization unit.

Abstract: The present invention is directed to methods for reducing blood lactate concentration during exercise, physical activity or athletic performance.

Abstract: A container rinsing system has a nozzle adapted to be positioned proximate an opening of the container and adapted to direct a supply of air in any orientation to the container. A vacuum member is positioned around the air nozzle and adapted to vacuum foreign particles away from the container. A system comprises an air source and a manifold having a manifold inlet, an ionization unit, and a plurality of manifold outlets along with a plurality of air nozzles. Each nozzle has a nozzle inlet, a nozzle outlet, and a nozzle passageway extending between the nozzle inlet and the nozzle outlet. The ionization unit is placed within the manifold, and the plurality of nozzles are located on the plurality of manifold outlets such that during operation air is ionized before entering the nozzles. The ionized air is used to clean containers.

Abstract: Edible compositions, such as sports drinks which limit muscle soreness, and methods of making and using the same are provided. Existing food products are commonly used during exercise to quickly replace fluids and electrolytes lost by sweating and/or to supply a boost of carbohydrates to improve sports or exercise performance. Aspects of the invention relate to compositions including glucosamine to alleviate or prevent muscle soreness. In certain embodiments, the glucosamine may be derived from a plurality of glucosamine sources. Further aspects relate to concentrated products for preparing beverage compositions. In certain embodiments, a concentrated form of a beverage composition may be provided in a packaging. Instructions for preparing the beverage composition having an effective amount of glucosamine may also be provided. Further embodiments may include a notification that indicates the benefit of reducing or preventing muscle soreness following physical exertion by consuming the beverage formulation.

Abstract: A protein rehydration/recovery beverage composition is provided, including an aqueous component such as water, hydrolyzed protein, and sodium acid sulfate and at least one other edible acid. The hydrolyzed protein may be hydrolyzed whey and optionally hydrolyzed collagen. In addition, the beverage composition may include at least one carbohydrate, such as sucrose, and one or more non-nutritive sweeteners. A protein rehydration/recovery beverage composition is provided, including an aqueous component, hydrolyzed proteins and an acid blend. The acid blend contains a first acid component including at least one of phosphoric acid and citric acid, and a second acid component including at least one of tartaric acid, fumaric acid, malic acid, gluconic acid, ascorbic acid, and lactic acid. Also, a method for making a protein recovery beverage composition that has a pH of less than about 4.2. The rehydration/recovery beverage is stable and clean tasting, and has a low viscosity.

Abstract: An improved stand-up pouch and blank for constructing the same. The stand-up pouch comprises a front panel, a back panel, and a bottom gusset provide between the front panel and the back panel. The bottom side of each panel may comprise a left curved section and a right curved section. The front panel, back panel, and bottom gusset are sealed to one another such that the stand-up pouch is configured to move between a substantially flat state and a stand-up state. According to some aspects, the stand-up pouch is configured such that, when in the stand-up state, a portion of the pouch where the left curved sections of the bottom sides of each panel are sealed together and a portion of the pouch where the right curved sections of the bottom sides of each panel are sealed together do not contact a support surface, thus providing increased stability.

Abstract: Muscle cramps can be reduced or avoided by monitoring the concentration of salt in perspiration to indicate the degree of salt depletion. Based on the degree of salt depletion, a sufficient amount of rehydration beverage is consumed to normalize the salt level.

Abstract: An apparatus for sterile filling of beverage containers has a first module and a second module. The first module rinses and sterilizes empty containers and delivers the sterilized containers to the second module. The second module fills and caps the containers with beverage product at ambient temperature in an active sterilization zone utilizing an e-beam sterilization unit.

Abstract: A computer-implemented dietary analysis tool. More particularly, aspects of the present invention relate to computer implemented methods and systems configured to analyze a user's dietary intake based on information received from a user regarding her diet and exercise within a first time frame, such as for example, a twenty-four hour period.

Abstract: An apparatus for sterile filling of beverage containers has a first module and a second module. The first module rinses and sterilizes empty containers and delivers the sterilized containers to the second module. The second module fills and caps the containers with beverage product at ambient temperature in an active sterilization zone utilizing an e-beam sterilization unit.