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| Based on 10 years of research by a world-renowned master chef and engineer, this technology offers a set of process innovations and know-how centered on the tasty delivery of high-quality protein and other nutrients in a low-carbohydrate form that mimics the otherwise high-carbohydrate, empty-calorie snack foods that people crave. The technology can insert high-protein, high-value nutrition into a variety of human and animal foods, including restaurant and institutional foods, and packaged foods such as prepared frozen meals, snacks, and dough products. The resulting foods in their traditional forms are tasty, have excellent mouth feel and aesthetic appearance, and are packed with nutrition. It can, for example, provide the protein of a chicken breast in the form of pizza dough, at much less than the cost of a chicken breast. Most low-carbohydrate foods currently on the market contain little or no protein, which is important during dieting to build and maintain muscle. Conventional efforts to make protein-enhanced, low-carbohydrate foods have failed because batters were unable to maintain proteins in a stable suspension. This technology is already successfully commercialized in highly specific product lines such as Atkins Endulge Bars, Jamieson's PMS Support, and Life2Go drinks. Some tests have already been undertaken successfully, including double-blind test of claims for enhanced focus and control of blood sugars. |
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Interested? This is an abstract of a technology that is available for sale or license. yet2.com can introduce you confidentially to the owner of this technology.
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