Abstract: Product formulations and methods of preparing products having a texture, flavor, and/or nutrition profile similar to meat jerky, with the primary protein source including or being a plant-based protein source.

Abstract: Product formulations and methods of preparing products having a texture, flavor, and/or nutrition profile similar to meat jerky, with the primary protein source including or being a plant-based protein source.

Abstract: Dried fruits and vegetables with increased amounts of protein and a jerky-like texture are produced using systems and methods for blanching, marinating, draining and drying the fruits and vegetables. A marinade is prepared from proteins having a low molecular weight and high solubility, and protein is infused into the fruits and vegetables.

Abstract: A method of manufacturing a combined protein and plant food product includes hydrating at least one pectin source to form a pectin hydrate, hydrating at least one protein source to form a protein hydrate, and mixing the pectin hydrate with the protein hydrate to form a combined hydrate. The method further includes adjusting, if necessary, the pH of the combined hydrate to the range of 3.7 to 4.4. The method also includes homogenizing the combined hydrate to form a homogenized hydrate and adding at least one edible plant source to the homogenized hydrate to form the combined protein and plant food product. A combined protein and plant food product includes at least one edible fruit or vegetable plant source and at least one protein source mixed with the edible fruit or vegetable plant source. The protein and plant product is in a fluid form for consumption directly from a pouch.