US 2013 0122148A1 (19) United States (12) Patent Application Publication (10) Pub. No.: US 2013/0122148A1 Savant et al. (43) Pub. Date: May 16, 2013

(54) PUREE COMPOSITIONS HAVING SPECIFIC No. 61/697,903, filed on Sep. 7, 2012, provisional RATOS AND METHODS application No. 61/716,012, filed on Oct. 19, 2012. FORUSING SAME Publication Classification (71) Applicant: Nestec S.A., Vevey (CH) (51) Int. Cl. (72) Inventors: Vivek Dilip Savant, Norton Shores, MI A2.3L I/29 (2006.01) (US); Tesfallidet Haile, Vaud (CH): (52) U.S. Cl. Frank Craig Jimenez, Mendham, NJ CPC ...... A2.3L I/296 (2013.01) (US); Cynthia Marie Boice, Randolph, USPC ...... 426/61; 426/639: 426/616; 426/629; NJ (US); Karlyn Ross Welsh, 426/618; 426/638; 426/74; 426/72: 426/71; Whitehouse Station, NJ (US); Eric Scott 426/106 Zaltas, Montclair, NJ (US); Junjie (57) ABSTRACT Guan, Tenafly, NJ (US); Lisa Diane Nutritional compositions containing for maxi Reavlin, Montclair, NJ (US) mizing performance and methods for using same are pro vided. The nutritional compositions provide a refreshing and (73) Assignee: NESTEC S.A., Vevey (CH) easy to consume composition that provides adequate amounts and types of nutrition to provide the body with proper fuel for (21) Appl. No.: 13/733,557 performance. The performance may be, for example, athletic, academic, or other performances requiring physical stamina and/or mental alertness. In an embodiment, the nutritional (22) Filed: Jan. 3, 2013 compositions are puree compositions including dextrose, dextrose polymers, crystalline , corn Syrup, and/or Related U.S. Application Data other grain/nut Syrups including rice syrup, agave syrup, and/ (60) Provisional application No. 61/643,371, filed on May or palm syrup, and at least one pureed fruit and/or vegetable. 7, 2012, provisional application No. 61/645,808, filed The compositions have a carbohydrate fraction having glu on May 11, 2012, provisional application No. 61/650, cose and fructose in a weight ratio from about 0.5:1 to about 817, filed on May 23, 2012, provisional application 5:1. US 2013/0122148 A1 May 16, 2013

PUREE COMPOSITIONS HAVING SPECIFIC 0006 Nutritional compositions or products are provided. CARBOHYDRATE RATOS AND METHODS Methods for using the nutritional compositions or products FORUSING SAME are also provided. In an embodiment, a puree nutritional composition is provided. The composition includes dextrose, CROSS-REFERENCE TO RELATED dextrose polymers, crystalline fructose, corn Syrup, other APPLICATIONS grain/nut Syrups comprising rice Syrup, agave syrup, palm syrup, or combinations thereof, and a puree selected from the 0001. This application claims priority to U.S. Provisional group consisting of at least one fruit puree, at least one veg Patent Appl. Nos. 61/643,371, filed May 7, 2012: 61/645,808, etable puree, at least one fruit puree concentrate, at least one filed May 11, 2012: 61/650,817, filed May 23, 2012: 61/697, Vegetable puree concentrate, or combinations thereof. The 903, filed Sep. 7, 2012; and 61/716,012, filed Oct. 19, 2012, composition has a carbohydrate fraction having and the entire contents of which are expressly incorporated herein fructose in a weight ratio from about 0.5:1 to about 5:1. In a by reference thereto. further embodiment, the composition has a carbohydrate fraction having glucose and fructose in a weight ratio from BACKGROUND about 1:1 to about 5:1. 0002 The present disclosure relates generally to health 0007. In an embodiment, the puree may be provided in the and nutrition. More specifically, the present disclosure relates nutritional compositions in amounts ranging from about 30% to puree nutritional compositions for enhancing performance to about 100% by weight of the nutritional composition, or and methods for using same. from about 40% to about 90%, or from about 50% to about 0003. There are many types of nutritional compositions 70%, or from about 60% to about 70%, or about 65% by currently on the market. Nutritional compositions can be weight of the nutritional composition. In an embodiment, the targeted toward certain consumer types, for example, young, puree may be puree concentrate. elderly, athletic, etc., based on the specific ingredients of the 0008. In an embodiment, the fruit puree is selected from nutritional composition. For example, it is well established the group consisting of apple, orange, pear, peach, Strawberry, that carbohydrate ingestion during or before exercise banana, cherry, pineapple, kiwi, grape, blueberry, raspberry, improves endurance performance, as well as shorter duration mango, guava, cranberry, blackberry, tropical fruits, Amazo exercise. However, nutritional compositions having a proper nian fruits, or combinations thereof. amount of carbohydrates necessary to fuel the body during 0009. In an embodiment, the vegetable puree is selected exercise may have unappealing characteristics that discour from the group consisting of artichoke, arugula, asparagus, age the athlete from consuming the composition. The perfor avocado, beans, beet greens, broccoli, brussels sprout, cab mance compositions may be difficult to consume during exer bage, carrot, celery, chicory, collard greens, cucumber, egg cise or may be too dense or heavy for consumption before or plant, endive, kale, lettuce, onion, pea, peppers, potato, during exercise, or may have a chalky or bland taste. As a pumpkin, radicchio, spinach, squash, Sweet potato, Swiss result, individuals can be less enticed by the taste or appear chard, tomato, turnip greens, watercress, yam, Zucchini, or ance of performance compositions and, as a result, may con combinations thereof. Sume Smaller amounts of nutritional products containing the 0010. In an embodiment, a puree nutritional composition necessary carbohydrates to properly fuel the body during is provided that includes dextrose, dextrose polymers, crys performance. Additionally, the form of the product may pro talline fructose, corn syrup, or other grain/nut Syrups consist hibit individuals from consuming proper amounts of the ing of rice syrup, agave syrup, palm syrup, or combinations nutritional product, which results in the individual consuming thereof, at least one dairy ingredientandapuree selected from inadequate amounts of the carbohydrates required for the the group consisting of at least one fruit puree, at least one individual’s performance activity. Vegetable puree, at least one fruit puree concentrate, at least 0004 One goal of nutritional support, therefore, is to pro one vegetable puree concentrate, or combinations thereof The vide puree nutritional compositions that can very efficiently composition has a carbohydrate fraction having glucose and provide individuals with carbohydrates, while at the same fructose in a weight ratio from about 0.5:1 to about 5:1. In a time providing a physically well-received product. further embodiment, the composition has a carbohydrate fraction having glucose and fructose in a weight ratio from about 1:1 to about 5:1. SUMMARY 0011. In an embodiment, a puree nutritional composition 0005 Nutritional compositions or products are provided. is provided that includes dextrose, dextrose polymers, crys Methods for using the nutritional compositions or products talline fructose, corn syrup, or other grain/nut Syrups com are also provided. In an embodiment, a puree nutritional prising rice syrup, agave syrup, palm syrup, or combinations composition is provided. The composition includes dextrose, thereof, at least one dairy Substitute ingredient and a puree dextrose polymers, crystalline fructose, corn Syrup, other selected from the group consisting of at least one fruit puree, grain/nut Syrups consisting of rice syrup, agave syrup, palm at least one vegetable puree, at least one fruit puree concen syrup, or combinations thereof, and a puree selected from the trate, at least one vegetable puree concentrate, or combina group consisting of at least one fruit puree, at least one veg tions thereof. The composition has a carbohydrate fraction etable puree, at least one fruit puree concentrate, at least one having glucose and fructose in a weight ratio from about 0.5:1 Vegetable puree concentrate, or combinations thereof The to about 5:1. In a further embodiment, the composition has a composition has a carbohydrate fraction having glucose and carbohydrate fraction having glucose and fructose in a weight fructose in a weight ratio from about 0.5:1 to about 5:1. In a ratio from about 1:1 to about 5:1. further embodiment, the composition has a carbohydrate 0012. In an embodiment, a puree nutritional composition fraction having glucose and fructose in a weight ratio from is provided that includes dextrose, dextrose polymers, crys about 1:1 to about 5:1. talline fructose, corn syrup, or other grain/nut Syrups consist US 2013/0122148 A1 May 16, 2013

ing of rice syrup, agave syrup, palm syrup, or combinations thereof, at least one yogurt and a puree selected from the thereof, at least one dairy and at least one dairy Substitute group consisting of at least one fruit puree, at least one veg ingredient and a puree selected from the group consisting of etable puree, at least one fruit puree concentrate, at least one at least one fruit puree, at least one vegetable puree, at least Vegetable puree concentrate, or combinations thereof. The one fruit puree concentrate, at least one vegetable puree con composition has a carbohydrate fraction having glucose and centrate, or combinations thereof. The composition has a fructose in a weight ratio from about 0.5:1 to about 5:1. In a carbohydratefraction having glucose and fructose in a weight further embodiment, the composition has a carbohydrate ratio from about 0.5:1 to about 5:1. In a further embodiment, fraction having glucose and fructose in a weight ratio from the composition has a carbohydrate fraction having glucose about 1:1 to about 5:1. and fructose in a weight ratio from about 1:1 to about 5:1. 0022. In one embodiment, the puree composition includes 0013. In an embodiment, a puree nutritional composition yogurt selected from any yogurt ordinarily known in the art. is provided that includes dextrose, dextrose polymers, crys 0023. In an embodiment, the yogurt is selected from the talline fructose, corn syrup, or other grain/nut Syrups com group including, but not limited to: full fat yogurt, low-fat prising rice syrup, agave syrup, palm syrup, or combinations yogurt, skim or fat-free yogurt, Sweetened yogurt, flavored thereof, at least one dairy and at least one dairy Substitute yogurt, Greek yogurt, Soy yogurt, custard yogurt, liquid ingredient and a puree selected from the group consisting of yogurt, European yogurt, yogurt powder, or combinations at least one fruit puree, at least one vegetable puree, at least thereof. one fruit puree concentrate, at least one vegetable puree con 0024. In one embodiment, the puree composition includes centrate, or combinations thereof. The composition has a a nut butter selected from any nut butter ordinarily known in carbohydratefraction having glucose and fructose in a weight the art. ratio from about 0.5:1 to about 5:1. In a further embodiment, 0025. In an embodiment, the nut butter is selected from the the composition has a carbohydrate fraction having glucose group including, but not limited to: peanut butter, almond and fructose in a weight ratio from about 1:1 to about 5:1. butter, Sunflower seed butter, cashew butter, hazelnut butter, 0014. In one embodiment, the puree composition includes macadamia nut butter, walnut butter, pecan butter, pistachio at least one: dairy; or dairy Substitute; or dairy and dairy butter, pumpkin seed butter, Sesame seed butter, soybean but Substitute ingredient, is selected from any dairy or dairy Sub ter, or combinations thereof. stitute ingredient ordinarily known in the art. 0026. In one embodiment, the puree composition includes 0015. In one embodiment, the dairy ingredient is selected peanut butter. from the group including, but not limited to: milk, milk pow 0027. In an embodiment, the carbohydrate fraction further der, cultured milk, whole milk, skim milk, kefir, buttermilk, includes . whey, high milk-fat, condensed milk, evaporated milk, 0028. In an embodiment, the puree composition includes caseinates, whey proteins, hydrolyzed milk, and milk pro cooked oats, oatmeal, or combinations thereof. teins or combinations thereof. 0029. In an embodiment, the nutritional composition 0016. In an embodiment, the dairy substitute ingredient is includes grains. The grain is selected from any grain ordi selected from the group including, but not limited to: rice narily known in the art. In an embodiment, the grain is milk, soy milk, soy proteins, plant cream, coconut milk, selected from the group including, but not limited, to: wheat, almond milk, peanut milk, coconut milk, gluten-free milk, oat, rice, barley, amaranth, faro, teff, quinoa, spelt, kamut, artificial cream, coconut milk powder, and rice proteins or buckwheat, rye, millet, wheat bran, psyllium, or combina combinations thereof. tions thereof. 0017. In an embodiment, the dairy-based composition 0030. In an embodiment, the nutritional composition includes only a naturally occurring amount of . includes functional spices. The functional spice is selected 0018. In an embodiment, the dairy-based composition is from any functional spice ordinarily known in the art. In an Substantially free of reducing . The dairy-based com embodiment, the functional spice is selected from the group position may include only a naturally occurring amount of including, but not limited, to: cinnamon, curcumin, turmeric, reducing Sugars. nutmeg, cayenne, oregano, rosemary, ginger, mint, basil, gar 0019. In an embodiment, the dairy-based composition is a lic, or combinations thereof. yogurt-like product. 0031. In an embodiment, the carbohydrate fraction per 0020. In an embodiment, a puree nutritional composition serving may be present in amounts to provide the nutritional is provided that includes dextrose, dextrose polymers, crys compositions with carbohydrates in an amount ranging from talline fructose, corn syrup, or other grain/nut Syrups consist about 10 g to about 45 g, or from about 12.5 g to about 40 g, ing of rice syrup, agave syrup, palm syrup, or combinations or from about 15 g to about 35 g, or from about 20 g to about thereof, at least one yogurt and a puree selected from the 30g, or about 25 g carbohydrates. group consisting of at least one fruit puree, at least one veg 0032. In an embodiment, a serving size of the nutritional etable puree, at least one fruit puree concentrate, at least one composition is from about 1 to about 5 ounces, or from about Vegetable puree concentrate, or combinations thereof. The 2 to about 4 ounces, or about 3 ounces. composition has a carbohydrate fraction having glucose and 0033. In an embodiment, the nutritional composition fructose in a weight ratio from about 0.5:1 to about 5:1. In a includes at least one compound selected from the group con further embodiment, the composition has a carbohydrate sisting of aroma compounds, fiber, conservatives, guarana, fraction having glucose and fructose in a weight ratio from acidifying agents, binding agents, gel building material, a about 1:1 to about 5:1. flavoring, a coloring, or combinations thereof. The fiber may 0021. In an embodiment, a puree nutritional composition be present in an amount of less than about 3 g per serving size is provided that includes dextrose, dextrose polymers, crys nutritional composition. talline fructose, corn syrup, or other grain/nut Syrups com 0034. In an embodiment, the nutritional composition prising rice syrup, agave syrup, palm syrup, or combinations includes sodium in an amount ranging from about 100 mg to US 2013/0122148 A1 May 16, 2013

about 300 mg per serving size. The composition may also 0052. In another embodiment, the 4-pack system is tai include sodium in an amount that is less than about 200 mg lored to different stage of exercises. The 4-pack system may per serving size. contain nitrates in the pre-exercise stage, glucose and fructose 0035. In an embodiment, the nutritional composition is in a weight ratio from about 0.5:1 to about 5:1 or about 1:1 to not fermented. about 5:1 with caffeine in the during-exercise stage, caffeine 0036. In an embodiment, the nutritional composition in the near end-exercise stage, and protein in the post-exercise includes essentially all natural ingredients. stage. The 4-pack system can be sold as a kit and tailored for 0037. In an embodiment, the nutritional composition the sport or activity by varying the amount of a product includes essentially all organic ingredients. specific for a given stage, contained in the kit. 0038. In an embodiment, the nutritional composition 0053. In an embodiment, the nutritional composition is a 1 includes no artificial ingredients. portion package. In an embodiment, the 1 portion package is 0039. In an embodiment, the nutritional composition tailored for specific needs of a sport or activity. The sport or includes at least one artificial Sweetener. activity is selected from any sport or activity ordinarily known in the art. In an embodiment, the sport or activity is 0040. In one embodiment, the nutritional composition selected from the group including, but not limited to: running, includes high intensity Sweeteners. cycling, endurance training, muscle building, marathon, tri 0041. In an embodiment, the nutritional composition does athlon, Ironman, or combinations thereof. not include any artificial preservatives. 0054. In yet another embodiment, the nutritional compo 0042. In an embodiment, the nutritional composition does sition or product may be consumed in a frozen form. not include high fructose corn syrup. 0055. In one embodiment, the nutritional composition 0043. In an embodiment, the nutritional composition does includes a thinner selected from anythinner ordinarily known not include any contaminants banned under the World Anti in the art. In an embodiment, the nutritional composition Doping Agency (“WADA) code. provided in the form of a juice consistency includes a thinner 0044. In an embodiment, the nutritional composition selected from anythinner ordinarily known in the art. includes chocolate. 0056. In an embodiment, the thinner is selected from the 0045. In an embodiment, the nutritional composition group including, but not limited to: fruit juice, vegetable includes cocoa. juice, coconut water, water, milk, or combinations thereof. 0046. In an embodiment, the nutritional composition 0057. In an embodiment, the nutritional composition is includes fruit bits. provided in the form of a thick juice consistency. In an 0047. In yet another embodiment, the nutritional compo embodiment, the nutritional composition is shelf-stable for at sition includes fruit mixed with cereal. least 12 months at ambient conditions. 0048. In an embodiment, the nutritional composition 0058. In an embodiment, the nutritional composition is includes nitrates. The source of the nitrate is selected from provided in the form of a drinkable product. any source ordinarily known in the art. In an embodiment, the 0059. In yet another embodiment, the nutritional compo nitrate is derived from fruits, vegetables, other natural sition is added to a dilutant. Sources, or combinations thereof. In an embodiment, the 0060. In an embodiment, the dilutant is used for the pur Source of the nitrate is selected from the group including, but poses of hydration. not limited to: beets, carrots, lettuce, green beans, spinach, 0061. In an embodiment, the nutritional composition is parsley, cabbage, radishes, celery, collard greens, Strawber shelf-stable for at least 9 months at ambient conditions. ries, currents, gooseberries, raspberries, cherries, apples, or 0062. In an embodiment, the nutritional composition is combinations thereof. shelf-stable for at least 18 months at ambient conditions. 0049. In an embodiment, the nutritional composition is a 0063. In another embodiment, a method for providing Snack. Alternatively, the nutritional composition is part of a nutrition to an athlete is provided. The method includes pro meal. viding a puree nutritional composition including dextrose, 0050. In an embodiment, the nutritional composition is dextrose polymers, crystalline fructose, corn Syrup, other provided in a multi-chamber package, wherein the multi grain/nut Syrups consisting of rice syrup, agave syrup, palm chamber package is 2 or more chambers. In an embodiment, syrup, or combinations thereof, and a puree selected from the the nutritional composition is provided in a multi-chamber group consisting of at least one fruit puree, at least one veg package. In an embodiment, the multi-chamber package can etable puree, or combinations thereof, wherein the nutritional contain 2 or more different flavors. In an embodiment, the composition includes a carbohydrate fraction having glucose multi-chamber package can contain 2 or more portions. In an and fructose in a weight ratio from about 0.5:1 to about 5:1. In embodiment, the multi-chamber package can contain 1 por a further embodiment, the composition has a carbohydrate tion divided into more than 1 chamber. In an embodiment, the fraction having glucose and fructose in a weight ratio from multi-chamber package can contain a pre-, during-, end-, and about 1:1 to about 5:1. post-exercise formulation. In an embodiment, the multi 0064. The method further includes administering the chamber package is tailored for the sport or activity. The sport puree nutritional composition to the athlete. or activity is selected from any sport or activity ordinarily 0065. In another embodiment, a method for providing known in the art. In an embodiment, the sport or activity is nutrition to an athlete is provided. The method includes pro selected from the group including, but not limited to: running, viding a puree nutritional composition including dextrose, cycling, endurance training, muscle building, marathon, tri dextrose polymers, crystalline fructose, corn Syrup, other athlon, Ironman, or combinations thereof. grain/nut Syrups comprising rice Syrup, agave syrup, palm 0051. In yet another embodiment, the nutritional compo syrup, or combinations thereof, and a puree selected from the sition is provided in a 4-pack system. The 4-pack system may group consisting of at least one fruit puree, at least one veg contain a pre-, during-, end-, and post-exercise formulation. etable puree, or combinations thereof, wherein the nutritional US 2013/0122148 A1 May 16, 2013

composition includes a carbohydrate fraction having glucose centrate, or combinations thereof. The nutritional composi and fructose in a weight ratio from about 0.5:1 to about 5:1. In tion further includes a carbohydrate fraction having glucose a further embodiment, the composition has a carbohydrate and fructose in a weight ratio from about 0.5:1 to about 5:1. In fraction having glucose and fructose in a weight ratio from a further embodiment, the composition has a carbohydrate about 1:1 to about 5:1. fraction having glucose and fructose in a weight ratio from 0066. The method further includes administering the about 1:1 to about 5:1. The method further includes admin puree nutritional composition to the athlete. istering the puree nutritional composition to the individual. 0067. In yet another embodiment, a method for improving 0071. In another embodiment, a puree nutritional compo performance in an individual in need of same is provided. The sition is provided and includes dextrose, dextrose polymers, method includes providing a puree nutritional composition crystalline fructose, corn Syrup, other grain/nut Syrups con including dextrose, dextrose polymers, crystalline fructose, sisting of rice syrup, agave syrup, palm syrup, or combina corn syrup, other grain/nut Syrups consisting of rice syrup, tions thereof, a puree selected from the group consisting of at agave syrup, palm syrup, or combinations thereof, and a puree least one fruit puree, at least one vegetable puree, at least one selected from the group consisting of at least one fruit puree, fruit puree concentrate, at least one vegetable puree concen at least one vegetable puree, at least one fruit puree concen trate, or combinations thereof, and a functional ingredient trate, at least one vegetable puree concentrate, or combina selected from the group consisting of an electrolyte, caffeine, tions thereof The nutritional composition further includes a a vitamin, a mineral, a probiotic, a prebiotic, a symbiotic, a carbohydratefraction having glucose and fructose in a weight phytonutrient, ginseng a nucleotide, an amino acid, an anti ratio from about 0.5:1 to about 5:1. In a further embodiment, oxidant, a source of omega-3 fatty acids, or combinations the composition has a carbohydrate fraction having glucose thereof. The nutritional composition includes a carbohydrate and fructose in a weight ratio from about 1:1 to about 5:1. The fraction having glucose and fructose in a weight ratio from method further includes administering the puree nutritional about 0.5:1 to about 5:1. In a further embodiment, the com composition to the individual. position has a carbohydrate fraction having glucose and fruc 0068. In yet another embodiment, a method for improving tose in a weight ratio from about 1:1 to about 5:1. performance in an individual in need of same is provided. The 0072. In another embodiment, a puree nutritional compo method includes providing a puree nutritional composition sition is provided and includes dextrose, dextrose polymers, including dextrose, dextrose polymers, crystalline fructose, crystalline fructose, corn syrup, other grain/nut syrups com corn syrup, other grain/nut Syrups comprising rice syrup, prising rice syrup, agave syrup, palm syrup, or combinations agave syrup, palm Syrup, or combinations thereof, and a puree thereof, a puree selected from the group consisting of at least selected from the group consisting of at least one fruit puree, one fruit puree, at least one vegetable puree, at least one fruit at least one vegetable puree, at least one fruit puree concen puree concentrate, at least one vegetable puree concentrate, or trate, at least one vegetable puree concentrate, or combina combinations thereof, and a functional ingredient selected tions thereof. The nutritional composition further includes a from the group consisting of an electrolyte, caffeine, a vita carbohydratefraction having glucose and fructose in a weight min, a mineral, a probiotic, a prebiotic, a symbiotic, a phyto ratio from about 0.5:1 to about 5:1. In a further embodiment, nutrient, ginseng a nucleotide, an amino acid, an antioxidant, the composition has a carbohydrate fraction having glucose a source of omega-3 fatty acids, or combinations thereof. The and fructose in a weight ratio from about 1:1 to about 5:1. The nutritional composition includes a carbohydrate fraction hav method further includes administering the puree nutritional ing glucose and fructose in a weight ratio from about 0.5:1 to composition to the individual. about 5:1. In a further embodiment, the composition has a 0069. In still yet another embodiment, a method for pro carbohydrate fraction having glucose and fructose in a weight viding an adequate carbohydrate load to an athlete in need of ratio from about 1:1 to about 5:1. same is provided. The method includes providing a puree 0073. In an embodiment, the puree may be provided in the nutritional composition including dextrose, dextrose poly nutritional compositions in amounts ranging from about 30% mers, crystalline fructose, corn syrup, other grain/nut Syrups to about 100% by weight of the nutritional composition, or consisting of rice syrup, agave syrup, palm syrup, or combi from about 40% to about 90%, or from about 50% to about nations thereof, and a puree selected from the group consist 70%, or from about 60% to about 70%, or about 65% by ing of at least one fruit puree, at least one vegetable puree, at weight of the nutritional composition. least one fruit puree concentrate, at least one vegetable puree 0074. In an embodiment, the puree may be puree concen concentrate, or combinations thereof. The nutritional compo trate. sition further includes a carbohydrate fraction having glucose 0075. In an embodiment, the fruit puree is selected from and fructose in a weight ratio from about 0.5:1 to about 5:1. In the group consisting of apple, orange, pear, peach, Strawberry, a further embodiment, the composition has a carbohydrate banana, cherry, pineapple, kiwi, grape, blueberry, raspberry, fraction having glucose and fructose in a weight ratio from mango, guava, cranberry, blackberry, tropical fruits, Amazo about 1:1 to about 5:1. The method further includes admin nian fruits, or combinations thereof. istering the puree nutritional composition to the individual. 0076. In an embodiment, the vegetable puree is selected 0070. In still yet another embodiment, a method for pro from the group consisting of artichoke, arugula, asparagus, viding an adequate carbohydrate load to an athlete in need of avocado, beans, beet greens, broccoli, brussels sprout, cab same is provided. The method includes providing a puree bage, carrot, celery, chicory, collard greens, cucumber, egg nutritional composition including dextrose, dextrose poly plant, endive, kale, lettuce, onion, pea, peppers, potato, mers, crystalline fructose, corn syrup, other grain/nut Syrups pumpkin, radicchio, spinach, squash, Sweet potato, Swiss comprising rice syrup, agave syrup, palm Syrup, or combina chard, tomato, turnip greens, watercress, yam, Zucchini, or tions thereof, and a puree selected from the group consisting combinations thereof. of at least one fruit puree, at least one vegetable puree, at least 0077. In an embodiment, the carbohydrate fraction further one fruit puree concentrate, at least one vegetable puree con includes maltodextrin. US 2013/0122148 A1 May 16, 2013

0078. In an embodiment, the carbohydrate fraction may be 0099. In an embodiment, the nutritional composition is present in amounts to provide the nutritional compositions provided in the form of a drinkable product. with carbohydrates in an amount ranging from about 10 g to 0100. In yet another embodiment, the nutritional compo about 45 g, or from about 15 g to about 35 g, or from about 20 sition is added to a dilutant. g to about 30 g, or about 25 g carbohydrates per serving size. 0079. In an embodiment, a serving size of the nutritional 0101. In an embodiment, the nutritional composition composition is from about 1 to about 5 ounces, or from about includes a source of protein selected from the group consist 2 to about 4 ounces, or about 3 ounces. ing of dairy based proteins, plant based proteins, animal 0080. In an embodiment, the nutritional composition based proteins, artificial proteins, engineered proteins, Syn includes at least one compound selected from the group con thesized proteins, or combinations thereof. The dairy based sisting of aroma compounds, fiber, conservatives, guarana, proteins may be selected from the group consisting of casein, acidifying agents, binding agents, gel building material, a caseinates, casein hydrolysate, whey, whey hydrolysates, whey concentrates, whey isolates, milk protein concentrate, flavoring, a coloring, or combinations thereof. The fiber may milk protein isolate, skim milk powder, non-fat dry milk, or be present in an amount of less than about 3 g per serving size combinations thereof. The plant based proteins may be nutritional composition. selected from the group consisting of soy protein, kamut 0081. In an embodiment, the nutritional composition protein, spelt protein, amaranth protein, millet protein, chia includes sodium in an amount ranging from about 100 mg to protein, Sorghum protein, quinoa protein, teff protein, barley about 300 mg per serving size. The nutritional composition protein, legume family proteins, tree nut proteins, pea protein, may also include Sodium in an amount that is less than about canola protein, wheat and fractionated wheat proteins, corn 200 mg per serving size. proteins, Zein proteins, rice proteins, oat proteins, potato pro 0082 In an embodiment, the nutritional composition is teins, peanut proteins, green pea powder, green bean powder, not fermented. Spirulina, proteins derived from vegetables, beans, buck 0083. In an embodiment, the nutritional composition wheat, lentils, pulses, single cell proteins, or combinations includes essentially all natural ingredients. thereof. 0084. In an embodiment, the nutritional composition includes essentially all organic ingredients. 0102. In an embodiment, the prebiotic is selected from the 0085. In an embodiment, the nutritional composition group consisting of acacia gum, alpha , arabinogalac includes no artificial ingredients. tans, beta glucan, , , fucosyl I0086. In an embodiment, the nutritional composition lactose, , galactomannans, gentiooli includes at least one artificial Sweetener. gosaccharides, glucooligosaccharides, guar gum, , isomaltooligosaccharides, lactoneotetraose, lactosucrose, 0087. In an embodiment, the nutritional composition , levan, , milk , par includes high intensity Sweeteners. tially hydrolyzed guar gum, pecticoligosaccharides, resistant 0088. In an embodiment, the nutritional composition does , retrograded , sialooligosaccharides, sialyllac not include any artificial preservatives. tose, Soyoligosaccharides, alcohols, Xylooligosaccha 0089. In an embodiment, the nutritional composition does rides, their hydrolysates, or combinations thereof. not include high fructose corn syrup. 0090. In an embodiment, the nutritional composition does 0103) In an embodiment, the probiotic is selected from the not include any contaminants banned under the World Anti group consisting of probiotics include Aerococcus, Aspergil Doping Agency (“WADA) code. lus, Bacteroides, Bifidobacterium, Candida, Clostridium, Debaromyces, Enterococcus, Fusobacterium, Lactobacillus, 0091. In an embodiment, the nutritional composition Lactococcus, Leuconostoc, MelissocOccus, Micrococcus, includes chocolate. Mucor, Oenococcus, Pediococcus, Penicillium, Peptostrepo 0092. In an embodiment, the nutritional composition coccus, Pichia, Propionibacterium, Pseudocatenulatum, includes cocoa. Rhizopus, Saccharomyces, Staphylococcus, Streptococcus, 0093. In an embodiment, the nutritional composition Torulopsis, Weissella, or combinations thereof includes fruit bits. 0104. In an embodiment, the amino acid is selected from 0094. In yet another embodiment, the nutritional compo the group consisting of alanine, arginine, asparagine, aspar sition includes fruit mixed with cereal. tate, citrulline, cysteine, glutamate, glutamine, glycine, histi 0095. In an embodiment, the nutritional composition is a dine, hydroxyproline, hydroxySerine, hydroxytyrosine, Snack. Alternatively, the nutritional composition is part of a hydroxylysine, isoleucine, leucine, lysine, methionine, phe meal. nylalanine, proline, serine, taurine, threonine, tryptophan, 0096. In an embodiment, the nutritional composition or product is used for electrolyte replenishment, protein recov tyrosine, Valine, or combinations thereof. ery, fast energy, long lasting energy, or combinations thereof. 0105. In an embodiment, the a source of c)-3 fatty acids is 0097. In yet another embodiment, the nutritional compo selected from the group consisting of fish oil, krill, plant sition or product is used in combination with other nutritional Sources containing ()-3 fatty acids, flaxseed, walnut, algae, or compositions or products as part of a meal. The nutritional combinations thereof. The c)-3 fatty acids may be selected composition or product is added to other nutritional compo from the group consisting of C-linolenic acid (ALA), sitions or products such as cereal, oatmeal, yogurt, pancakes, docosahexaenoic acid (“DHA), eicosapentaenoic acid waffles, bagels, or bread. In an embodiment, the nutritional ("EPA"), or combinations thereof. composition or product is used like a jam or jelly on cereal, 0106. In an embodiment, the phytonutrient is selected oatmeal, yogurt, pancakes, waffles, bagels, bread and the like. from the group consisting of flavanoids, allied phenolic com 0098. In an embodiment, the nutritional composition is pounds, polyphenolic compounds, terpenoids, alkaloids, Sul shelf-stable for at least 12 months at ambient conditions. phur-containing compounds, or combinations thereof. The US 2013/0122148 A1 May 16, 2013 phytonutrient may be selected from the group consisting of electrolyte, caffeine, a vitamin, a mineral, a probiotic, a pre carotenoids, plant sterols, quercetin, curcumin, limonin, or biotic, a symbiotic, a phytonutrient, ginseng, a nucleotide, an combinations thereof. amino acid, an antioxidant, a source of omega-3 fatty acids, or 0107. In an embodiment, the nucleotide is selected from combinations thereof. The nutritional composition includes a the group consisting of a subunit of deoxyribonucleic acid, a carbohydrate fraction having glucose and fructose in a weight subunit of ribonucleic acid, polymeric forms of DNA and ratio from about 0.5:1 to about 5:1. In a further embodiment, RNA, or combinations thereof. The nucleotide may be an the composition has a carbohydrate fraction having glucose exogenous nucleotide. and fructose in a weight ratio from about 1:1 to about 5:1. The 0108. In an embodiment, the antioxidant is selected from method further includes administering the puree nutritional the group consisting of astaxanthin, carotenoids, coenzyme composition to the athlete. Q10 (“CoQ10), flavonoids, glutathione, Goji (wolfberry), 0114. In still yet another embodiment, a method for hesperidin, lactoWolfberry, lignan, lutein, lycopene, polyphe improving performance in an individual in need of same is nols, selenium, Vitamin A, vitamin C, vitamin E. Zeaxanthin, provided. The method includes providing a puree nutritional coconut water, or combinations thereof. composition including dextrose, dextrose polymers, crystal 0109. In an embodiment, the vitamin is selected from the line fructose, corn syrup, other grain/nut Syrups consisting of group consisting of vitamin A, Vitamin B1 (thiamine), Vita rice syrup, agave syrup, palm syrup, or combinations thereof, min B2 (riboflavin), Vitamin B3 (niacin or niacinamide), a puree selected from the group consisting of at least one fruit Vitamin B5 (pantothenic acid), Vitamin B6 (pyridoxine, pyri puree, at least one vegetable puree, at least one fruit puree doxal, or pyridoxamine, or pyridoxine hydrochloride), Vita concentrate, at least one vegetable puree concentrate, or com min B7 (biotin), Vitamin B9 (folic acid), and Vitamin B12 binations thereof, and a functional ingredient selected from (various cobalamins; commonly cyanocobalamin in vitamin the group consisting of an electrolyte, caffeine, a vitamin, a Supplements), vitamin C. vitamin D. Vitamin E. Vitamin K. mineral, a probiotic, a prebiotic, a symbiotic, a phytonutrient, K1 and K2 (i.e., MK-4, MK-7), folic acid, biotin, or combi ginseng, a nucleotide, an amino acid, an antioxidant, a source nations thereof. of omega-3 fatty acids, or combinations thereof. The nutri 0110. In an embodiment, the mineral is selected from the tional composition has a carbohydrate fraction having glu group consisting of boron, calcium, chromium, copper, cose and fructose in a weight ratio from about 0.5:1 to about iodine, iron, magnesium, manganese, molybdenum, nickel, 5:1. In a further embodiment, the composition has a carbo phosphorus, potassium, selenium, silicon, tin, Vanadium, hydrate fraction having glucose and fructose in a weight ratio Zinc, or combinations thereof. Wherein the mineral is sodium, from about 1:1 to about 5:1. The method further includes the sodium is provided in an amount ranging from about 100 administering the puree nutritional composition to the indi mg to about 300 mg per serving size, or in an amount that is vidual. less than about 200 mg per serving size. 0.115. In still yet another embodiment, a method for 0111. In an embodiment, the potassium is provided improving performance in an individual in need of same is through the form of coconut water. provided. The method includes providing a puree nutritional 0112. In yet another embodiment, a method for providing composition including dextrose, dextrose polymers, crystal nutrition to an athlete is provided. The method includes pro line fructose, corn syrup, other grain/nut Syrups comprising viding a puree nutritional composition including dextrose, rice syrup, agave syrup, palm syrup, or combinations thereof, dextrose polymers, crystalline fructose, corn Syrup, other a puree selected from the group consisting of at least one fruit grain/nut Syrups consisting of rice syrup, agave syrup, palm puree, at least one vegetable puree, at least one fruit puree syrup, or combinations thereof, a puree selected from the concentrate, at least one vegetable puree concentrate, or com group consisting of at least one fruit puree, at least one veg binations thereof, and a functional ingredient selected from etable puree, at least one fruit puree concentrate, at least one the group consisting of an electrolyte, caffeine, a vitamin, a Vegetable puree concentrate, or combinations thereof, and a mineral, a probiotic, a prebiotic, a symbiotic, a phytonutrient, functional ingredient selected from the group consisting of an ginseng, a nucleotide, an amino acid, an antioxidant, a source electrolyte, caffeine, a vitamin, a mineral, a probiotic, a pre of omega-3 fatty acids, or combinations thereof. The nutri biotic, a symbiotic, a phytonutrient, ginseng, a nucleotide, an tional composition has a carbohydrate fraction having glu amino acid, an antioxidant, a source of omega-3 fatty acids, or cose and fructose in a weight ratio from about 0.5:1 to about combinations thereof. The nutritional composition includes a 5:1. In a further embodiment, the composition has a carbo carbohydratefraction having glucose and fructose in a weight hydrate fraction having glucose and fructose in a weight ratio ratio from about 0.5:1 to about 5:1. In a further embodiment, from about 1:1 to about 5:1. The method further includes the composition has a carbohydrate fraction having glucose administering the puree nutritional composition to the indi and fructose in a weight ratio from about 1:1 to about 5:1. The vidual. method further includes administering the puree nutritional 0116. In yet another embodiment, a method for providing composition to the athlete. an adequate carbohydrate load to an athlete in need of same is 0113. In yet another embodiment, a method for providing provided. The method includes providing a puree nutritional nutrition to an athlete is provided. The method includes pro composition including dextrose, dextrose polymers, crystal viding a puree nutritional composition including dextrose, line fructose, corn syrup, other grain/nut Syrups consisting of dextrose polymers, crystalline fructose, corn Syrup, other rice syrup, agave syrup, palm syrup, or combinations thereof, grain/nut Syrups comprising rice Syrup, agave syrup, palm a puree selected from the group consisting of at least one fruit syrup, or combinations thereof, a puree selected from the puree, at least one vegetable puree, at least one fruit puree group consisting of at least one fruit puree, at least one veg concentrate, at least one vegetable puree concentrate, or com etable puree, at least one fruit puree concentrate, at least one binations thereof, and a functional ingredient selected from Vegetable puree concentrate, or combinations thereof, and a the group consisting of an electrolyte, caffeine, a vitamin, a functional ingredient selected from the group consisting of an mineral, a probiotic, a prebiotic, a symbiotic, a phytonutrient, US 2013/0122148 A1 May 16, 2013

ginseng, a nucleotide, an amino acid, an antioxidant, a Source tates otherwise. Thus, for example, reference to “a polypep of omega-3 fatty acids, or combinations thereof. The nutri tide' includes a mixture of two or more polypeptides and the tional composition includes a carbohydrate fraction having like. glucose and fructose in a weight ratio from about 0.5:1 to 0127. As used herein, “about is understood to refer to about 5:1. In a further embodiment, the composition has a numbers in a range of numerals. Moreover, all numerical carbohydratefraction having glucose and fructose in a weight ranges herein should be understood to include all integer, ratio from about 1:1 to about 5:1.The method further includes whole or fractions, within the range. administering the puree nutritional composition to the indi I0128. As used herein, the phrase “amino acid' is under vidual. stood to include one or more amino acids. The amino acid can 0117. In yet another embodiment, a method for providing be, for example, alanine, arginine, asparagine, aspartate, cit an adequate carbohydrate load to an athlete in need of same is rulline, cysteine, glutamate, glutamine, glycine, histidine, provided. The method includes providing a puree nutritional hydroxyproline, hydroxySerine, hydroxytyrosine, hydroxyl composition including dextrose, dextrose polymers, crystal ysine, isoleucine, leucine, lysine, methionine, phenylalanine, line fructose, corn syrup, other grain/nut Syrups comprising proline, serine, taurine, threonine, tryptophan, tyrosine, rice syrup, agave syrup, palm syrup, or combinations thereof, Valine, or combinations thereof. a puree selected from the group consisting of at least one fruit 0129. As used herein, “animal' includes, but is not limited puree, at least one vegetable puree, at least one fruit puree to, mammals, which include but is not limited to, rodents, concentrate, at least one vegetable puree concentrate, or com aquatic mammals, domestic animals such as dogs and cats, binations thereof, and a functional ingredient selected from farm animals such as sheep, pigs, cows and horses, and the group consisting of an electrolyte, caffeine, a vitamin, a humans. Wherein the terms “animal' or “mammal’ or their mineral, a probiotic, a prebiotic, a symbiotic, a phytonutrient, plurals are used, it is contemplated that it also applies to any ginseng, a nucleotide, an amino acid, an antioxidant, a Source animals that are capable of the effect exhibited or intended to of omega-3 fatty acids, or combinations thereof. The nutri be exhibited by the context of the passage. tional composition includes a carbohydrate fraction having 0.130. As used herein, the term “antioxidant’ is understood glucose and fructose in a weight ratio from about 0.5:1 to to include any one or more of various Substances such as about 5:1. In a further embodiment, the composition has a beta-carotene (a vitamin A precursor), vitamin C, Vitamin E, carbohydratefraction having glucose and fructose in a weight and selenium that inhibit oxidation or reactions promoted by ratio from about 1:1 to about 5:1.The method further includes Reactive Oxygen Species (“ROS) and other radical and non administering the puree nutritional An advantage of the radical species. Additionally, antioxidants are molecules present disclosure is to provide improved nutritional compo capable of slowing or preventing the oxidation of other mol sitions. ecules. Non-limiting examples of antioxidants include caro 0118. Another advantage of the present disclosure is to tenoids, coenzyme Q10 (“CoQ10), flavonoids, glutathione, provide puree nutritional compositions for sports perfor Goji (wolfberry), hesperidin, lactowolfberry, lignan, lutein, aCC. lycopene, polyphenols, selenium, vitamin A. vitamin B. 0119 Yet another advantage of the present disclosure is to Vitamin B vitamin B, Vitamin C. vitamin D. Vitamin E, provide puree nutritional compositions having specific car Zeaxanthin, coconut water, or combinations thereof. bohydrate ratios. I0131. As used herein, “carbohydrate(s) are meant to 0120 Yet another advantage of the present disclosure is to include include (such as: Ketotri provide puree nutritional compositions having specific pro ose (); Aldotriose ()); tein ratios. which include: Ketotetrose (such as: ) 0121 Still yet another advantage of the present disclosure and Aldotetroses (such as: , ); is to provide puree nutritional compositions including dex which include: Ketopentose (such as: , ) trose, dextrose polymers, crystalline fructose, corn Syrup, Aldopentose (such as: , , , ), other grain/nut Syrups consisting of rice syrup, agave syrup, (such as: ); which include: palm syrup, or combinations thereof. Ketohexose (such as: , Fructose, , ), Aldohexose (Such as: . , Glucose, , 0122) Still yet another advantage of the present disclosure , , , ), Deoxy Sugar (Such as: is to provide puree nutritional compositions including dex , , ); (such as: Sedohep trose, dextrose polymers, crystalline fructose, corn Syrup, tulose); Octose; (such as: ); Disac other grain/nut Syrups comprising rice syrup, agave syrup, charides which include: ; Lactose; ; Treha palm syrup, or combinations thereof. lose; ; : kojiboise; ; ; 0123. Another advantage of the present disclosure is to and palatinose; which include: ; provide all natural, puree nutritional compositions including and ; Oligosaccharides that include: corn syrups fruit and/or vegetable purees. and maltodextrin; and that include: glucan 0.124 Yet another advantage is to provide methods of (such as , , beta-glucan), , mannan, using puree nutritional compositions for sports performance. , and starch (such as those from corn, wheat, tapioca, 0.125. Additional features and advantages are described rice, and potato, including and . The herein, and will be apparent from the following Detailed starches can be natural or modified or gelatinized); or com Description. binations thereof. Carbohydrates also include source of Sweeteners such as honey, maple syrup, glucose (dextrose), DETAILED DESCRIPTION corn syrup, corn syrup Solids, high fructose corn Syrups, crystalline fructose, juice concentrates, dextrose polymers, 0126. As used herein, the singular forms “a” “an and malt syrup, rice syrup Solids, Sorghum syrup, refiner syrup, “the include plural referents unless the context clearly dic crystalline fructose, brown or invert Sugars, molasses, or US 2013/0122148 A1 May 16, 2013 other grain/nut Syrups consisting of rice syrup, agave syrup, acid (“RNA). It is an organic compound made up of a nitrog palm syrup, and crystalline juice. enous base, a phosphate molecule, and a Sugar molecule 0132 “Dairy' is defined as a food produced from the milk (deoxyribose in DNA and ribose in RNA). Individual nucle of mammals. otide monomers (single units) are linked together to form 0133) “Dairy substitute' is defined as a milk substitute. polymers, or long chains. Exogenous nucleotides are specifi 0134. As used herein, “effective amount” is an amount that cally provided by dietary Supplementation. The exogenous prevents a deficiency, treats a disease or medical condition in nucleotide can be in a monomeric form Such as, for example, an individual or, more generally, reduces symptoms, manages 5'-Adenosine Monophosphate (“5'-AMP), 5'-Guanosine progression of the diseases or provides a nutritional, physi Monophosphate (“5'-GMP), 5'-Cytosine Monophosphate ological, or medical benefit to the individual. A treatment can (“5'-CMP), 5'-Uracil Monophosphate (“5'-UMP), be patient- or doctor-related. 5'-Inosine Monophosphate (“5'-IMP), 5'-Thymine Mono 0135 While the terms “individual” and “patient” are often phosphate (“5'-TMP), or combinations thereof. The exog used hereinto refer to a human, the invention is not so limited. enous nucleotide can also be in a polymeric form such as, for Accordingly, the terms “individual and “patient” refer to any example, an intact RNA. There can be multiple sources of the animal, mammal or human having or at risk for a medical polymeric form such as, for example, yeast RNA. condition that can benefit from the treatment. 0144) “Nut butter' is defined as a spreadable foodstuff 0136. As used herein, non-limiting examples of sources of made by crushing nuts to form a paste or by a method known omega-3 fatty acids such a-linolenic acid (ALA), docosa in the industry. hexaenoic acid (“DHA) and eicosapentaenoic acid ("EPA") 0145 "Nutritional compositions, or “nutritional prod include fish oil, krill, poultry, eggs, or other plant or nut ucts.” as used herein, are understood to include any number of Sources such as flax seed, walnuts, almonds, algae, modified wholesome food ingredients and possibly optional additional plants, etc. ingredients based on a functional need in the product and in 0.137 As used herein, “food grade micro-organisms' full compliance with all applicable regulations. The optional means micro-organisms that are used and generally regarded ingredients may include, but are not limited to, conventional as safe for use in food. food additives, for example one or more, acidulants, addi 0138 While the terms “individual” and “patient” are often tional thickeners, buffers or agents for pH adjustment, chelat used hereinto refer to a human, the invention is not so limited. ing agents, colorants, emulsifies, excipient, flavoragent, min Accordingly, the terms “individual and “patient” refer to any eral, osmotic agents, a pharmaceutically acceptable carrier, animal, mammal or human having or at risk for a medical preservatives, stabilizers, sugar, Sweeteners, texturizers, and/ condition that can benefit from the treatment. or vitamins. The optional ingredients can be added in any 0.139. As used herein, non-limiting examples of sources of Suitable amount. c)-3 fatty acids such O-linolenic acid (ALA), docosa 0146. As used herein the term “patient' is understood to hexaenoic acid (“DHA) and eicosapentaenoic acid ("EPA") include an animal, especially a mammal, and more especially include fish oil, krill, poultry, eggs, or other plant or nut a human that is receiving or intended to receive treatment, as Sources such as flax seed, walnuts, almonds, algae, modified it is herein defined. plants, etc. 0147 As used herein, "phytochemicals” or “phytonutri 0140. The term “microorganism' is meant to include the ents' are non-nutritive compounds that are found in many bacterium, yeast and/or fungi, a cell growth medium with the foods. Phytochemicals are functional foods that have health microorganism, or a cell growth medium in which microor benefits beyond basic nutrition, and are health promoting ganism was cultivated. compounds that come from plant sources. “Phytochemicals' 0141. As used herein, the term “minerals” is understood to and “Phytonutrients’ refers to any chemical produced by a include boron, calcium, chromium, copper, iodine, iron, mag plant that imparts one or more health benefit on the user. nesium, manganese, molybdenum, nickel, phosphorus, Non-limiting examples of phytochemicals and phytonutri potassium, selenium, silicon, tin, Vanadium, zinc, or combi ents include those that are: nations thereof. 0148 i) phenolic compounds which include monophenols 0142. As used herein, a “non-replicating microorganism (such as, for example, apiole, carnosol, carvacrol, dilapiole, means that no viable cells and/or colony forming units can be rosemarinol); flavonoids (polyphenols) including flavonols detected by classical plating methods. Such classical plating (such as, for example, quercetin, fingerol, kaempferol, methods are summarized in the microbiology book: James myricetin, rutin, isorhamnetin), flavanones (such as, for Monroe Jay, et al., “Modern food microbiology.” 7th edition, example, fesperidin, naringenin, Silybin, eriodictyol), fla Springer Science, New York, N.Y. p. 790 (2005). Typically, Vones (such as, for example, apigenin, tangeritin, luteolin), the absence of viable cells can be shown as follows: no visible flavan-3-ols (such as, for example, catechins, (+)-catechin, colony on agar plates or no increasing turbidity in liquid (+)-gallocatechin, (-)-epicatechin, (-)-epigallocatechin, (-)- growth medium after inoculation with different concentra epigallocatechin gallate (EGCG), (-)-epicatechin 3-gallate, tions of bacterial preparations (non replicating samples) and theaflavin, theaflavin-3-gallate, theaflavin-3-gallate, theafla incubation under appropriate conditions (aerobic and/or Vin-3,3'-digallate, thearubigins), anthocyanins (flavonals) anaerobic atmosphere for at least 24 h). For example, bifido and anthocyanidins (such as, for example, pelargonidin, bacteria Such as Bifidobacterium longum, Bifidobacterium peonidin, cyanidin, delphinidin, malvidin, petunidin), isofla lactis and Bifidobacterium breve or lactobacilli, Such as Lac Vones (phytoestrogens) (Such as, for example, daidzein (for tobacillus paracasei or Lactobacillus rhamnosus, may be mononetin), genistein (biochanin A), glycitein), dihydrofla rendered non-replicating by heat treatment, in particular low Vonols, chalcones, coumeStans (phytoestrogens), and temperature/long time heat treatment. Coumestrol; Phenolic acids (such as: Ellagic acid, Gallic 0143. As used herein, a “nucleotide' is understood to be a acid, Tannic acid, Vanillin, curcumin); hydroxycinnamic subunit of deoxyribonucleic acid (“DNA) or ribonucleic acids (such as, for example, caffeic acid, chlorogenic acid, US 2013/0122148 A1 May 16, 2013 cinnamic acid, ferulic acid, coumarin); lignans (phytoestro that beneficially affect a host by improving its intestinal gens), silymarin, secoisolariciresinol, pinoresinol and laricir microbial balance, leading to effects on the health or well esinol); tyrosolesters (such as, for example, tyrosol, hydroxy being of the host. See, Salminen S. Ouwehand A. Benno Y. et tyrosol, oleocanthal, oleuropein); stilbenoids (such as, for al., “Probiotics: how should they be defined?” Trends Food example, resveratrol, pterostilbene, piceatannol) and puni Sci. Technol., 1999:10, 107-10. In general, it is believed that calagins: these micro-organisms inhibit or influence the growth and/or 0149 ii) terpenes (isoprenoids) which include carotenoids metabolism of pathogenic bacteria in the intestinal tract. The (tetraterpenoids) including carotenes (such as, for example, probiotics may also activate the immune function of the host. alpha-carotene, beta-carotene, gamma-carotene, 6-carotene, For this reason, there have been many different approaches to lycopene, neurosporene, phytofluene, phytoene), and Xantho include probiotics into food products. Non-limiting examples phylls (such as, for example, canthaxanthin, cryptoxanthin, of probiotics include Aerococcus, Aspergillus, Bacillus, aeaxanthin, astaxanthin, lutein, rubiXanthin); monoterpenes Bacteroides, Bifidobacterium, Candida, Clostridium, (such as, for example, limonene, perillyl alcohol); Saponins; Debaromyces, Enterococcus, Fusobacterium, Lactobacillus, lipids including: phytosterols (such as, for example, campes Lactococcus, Leuconostoc, MelissocOccus, Micrococcus, terol, beta Sitosterol, gamma Sitosterol, Stigmasterol), toco Mucor, Oenococcus, Pediococcus, Penicillium, Peptostrepo pherols (vitamin E), and ()-3, -6, and -9 fatty acids (such as, coccus, Pichia, Propionibacterium, Pseudocatenulatum, for example, gamma-linolenic acid); triterpenoid (such as, for Rhizopus, Saccharomyces, Staphylococcus, Streptococcus, example, oleanolic acid, ursolic acid, betulinic acid, moronic Torulopsis, Weissella, or combinations thereof. acid); (O157. The terms “protein,” “peptide,” “oligopeptides” or 0150 iii) betalains which include Betacyanins (such as: "polypeptide.” as used herein, are understood to refer to any betanin, isobetanin, probetanin, neobetanin); and betaxan composition that includes, a single amino acids (monomers), thins (non glycosidic versions) (Such as, for example, indi two or more amino acids joined together by a peptide bond caxanthin, and Vulgaxanthin): (dipeptide, tripeptide, or polypeptide), collagen, precursor, 0151 iv) organosulfides, which include, for example, homolog, analog, mimetic, salt, prodrug, metabolite, or frag dithiolthiones (isothiocyanates) (such as, for example, Sul ment thereof or combinations thereof. For the sake of clarity, phoraphane); and thiosulphonates (allium compounds) (Such the use of any of the above terms is interchangeable unless as, for example, allyl methyl trisulfide, and diallyl sulfide), otherwise specified. It will be appreciated that polypeptides indoles, glucosinolates, which include, for example, indole (or peptides or proteins or oligopeptides) often contain amino 3-carbinol; sulforaphane; 3,3'-diindolylmethane; sinigrin: acids other than the 20 amino acids commonly referred to as allicin; alliin; allyl isothiocyanate; piperine; syn-pro the 20 naturally occurring amino acids, and that many amino panethial-S-oxide: acids, including the terminal amino acids, may be modified in 0152 v) protein inhibitors, which include, for example, a given polypeptide, either by natural processes such as gly protease inhibitors; cosylation and other post-translational modifications, or by 0153 vi) other organic acids which include oxalic acid, chemical modification techniques which are well known in phytic acid (inositol hexaphosphate); tartaric acid; and anac the art. Among the known modifications which may be ardic acid; or present in polypeptides of the present invention include, but 0154 vii) combinations thereof. are not limited to, acetylation, acylation, ADP-ribosylation, 0155 As used herein, a “prebiotic' is a food substance that amidation, covalent attachment of a flavanoid or a heme moi selectively promotes the growth of beneficial bacteria or ety, covalent attachment of a polynucleotide or polynucle inhibits the growth or mucosal adhesion of pathogenic bac otide derivative, covalent attachment of a lipid or lipid deriva teria in the intestines. They are not inactivated in the stomach tive, covalent attachment of phosphatidylinositol, cross and/or upper intestine or absorbed in the gastrointestinal tract linking, cyclization, disulfide bond formation, of the person ingesting them, but they are fermented by the demethylation, formation of covalent cross-links, formation gastrointestinal microflora and/or by probiotics. Prebiotics of cystine, formation of pyroglutamate, fonnylation, gamma are, for example, defined by Glenn R. Gibson and Marcel B. carboxylation, glycation, glycosylation, glycosylphosphati Roberfroid, “Dietary Modulation of the Human Colonic dyl inositol (“GPI) membrane anchor formation, hydroxy Microbiota: Introducing the Concept of Prebiotics. J. Nutr. lation, iodination, methylation, myristoylation, oxidation, 1995 125: 1401-1412. Non-limiting examples of prebiotics proteolytic processing, phosphorylation, prenylation, racem include acacia gum, alpha glucan, arabinogalactans, beta glu ization, selenoylation, sulfation, transfer-RNA mediated can, dextrans, fructooligosaccharides, fucosyllactose, galac addition of amino acids to polypeptides such as arginylation, tooligosaccharides, galactomannans, gentiooligosaccha and ubiquitination. The term “protein’ also includes “artifi rides, glucooligosaccharides, guar gum, inulin, cial proteins’ which refers to linear or non-linear polypep isomaltooligosaccharides, lactoneotetraose, lactosucrose, tides, consisting of alternating repeats of a peptide, engi lactulose, levan, maltodextrins, milk oligosaccharides, par neered proteins and synthesized proteins. tially hydrolyzed guar gum, pecticoligosaccharides, resistant 0158. Non-limiting examples of proteins include dairy starches, retrograded Starch, sialooligosaccharides, sialyllac based proteins, plant based proteins, animal based proteins, tose, Soyoligosaccharides, Sugar alcohols, Xylooligosaccha artificial proteins, engineered proteins, and synthesized pro rides, or their hydrolysates, or combinations thereof. teins. Dairy based proteins include, for example, casein, 0156. As used herein, probiotic micro-organisms (herein caseinates (e.g., all forms including Sodium, calcium, potas after “probiotics') are food-grade microorganisms (alive, sium caseinates), casein hydrolysates, whey (e.g., all forms including semi-viable or weakened, and/or non-replicating), including concentrate, isolate, demineralized), whey metabolites, microbial cell preparations or components of hydrolysates, milk protein concentrate, skim milk powder, microbial cells that could confer health benefits on the host non-fat dry milk, and milk protein isolate. Plant based pro when administered in adequate amounts, more specifically, teins include, for example, soy protein (e.g., all forms includ US 2013/0122148 A1 May 16, 2013

ing concentrate and isolate), pea protein (e.g., all forms cin or niacinamide), Vitamin B5 (pantothenic acid), Vitamin including concentrate and isolate), canola protein (e.g., all B6 (pyridoxine, pyridoxal, or pyridoxamine, or pyridoxine forms including concentrate and isolate), other plant proteins hydrochloride), Vitamin B7 (biotin), Vitamin B9 (folic acid), that commercially are wheat and fractionated wheat proteins, and Vitamin B12 (various cobalamins; commonly cyanoco corn and it fractions including Zein, rice, oat, potato, peanut, balamin in Vitamin Supplements), vitamin C, Vitamin D. Vita green pea powder, green bean powder, and any proteins min E. Vitamin K, folic acid and biotin) essential in minute derived from beans, lentils, kamut, spelt, amaranth, millet, amounts for normal growth and activity of the body and chia, Sorghum, quina, teff, barley, legumes, tree nuts, and obtained naturally from plant and animal foods or syntheti pulses. Animal based proteins may be selected from the group cally made, pro-Vitamins, derivatives, analogs. consisting of beef, poultry, fish, lamb, seafood, or combina 0.165. In an embodiment, a source of vitamins or minerals tions thereof. can include at least two sources or forms of a particular 0159. As used herein, the phrase “puree composition” is nutrient. This represents a mixture of vitamin and mineral understood to include product, puree nutritional composition, Sources as found in a mixed diet. Also, a mixture may also be composition, and nutritional composition. protective in case an individual has difficulty absorbing a 0160. As used herein, the term “puree concentrate” means specific form, a mixture may increase uptake through use of a concentrate for use in the manufacture of fruit puree con different transporters (e.g., Zinc, Selenium), or may offer a taining products is obtained by the physical removal of water specific health benefit. As an example, there are several forms from the fruit puree in an amount sufficient to increase the of vitamin E, with the most commonly consumed and brix level to a value at least 50% greater than the brix value researched being tocopherols (alpha, beta, gamma, delta) established for reconstituted juice from the same fruit and/or and, less commonly, tocotrienols (alpha, beta, gamma, delta), Vegetable. which all vary in biological activity. There is a structural 0161. As used herein, the term “shelf-stable” means difference such that the tocotrienols can more freely move capable of being stored at room temperature (e.g., about 20° around the cell membrane; several Studies report various C. to about 25°C.) for long periods (e.g., more than 3 months) health benefits related to cholesterol levels, immune health, without becoming spoiled or rotten. Typical acidified dairy and reduced risk of cancer development. A mixture of toco and/or dairy-like products normally need to be stored refrig pherols and tocotrienols would cover the range of biological erated, but the shelf-stable acidified dairy and/or dairy-like activity. products in embodiments of the present disclosure have been 0166 “Yogurt is defined as a dairy product produced by processed so that they can be safely stored in a sealed con bacterial fermentation of milk, including a semi-solid food tainerat room or ambient temperature for a usefully long shelf with a tart flavor which may be unflavored, sweetened and/or life without unacceptably changing their taste or texture. The flavored, as used herein yogurt is intended to include a pow acidified dairy and/or dairy-like product produced can be der, Solid, semisolid, and liquid. shelf-stable, for example, for more than 3 months, 6 months, 0.167 Currently, the performance energy industry delivers 9 months, 12 months, 18 months, etc. energy to athletes primarily via carbohydrates through the use 0162. As used herein, a “synbiotic' is a supplement that of bars and gels. Typical complaints with respect to perfor contains both a prebiotic and a probiotic that work together to mance energy bars include, for example, that the bars are too improve the microflora of the intestine. dense or heavy for consumption before or during exercise, 0163 As used herein, the terms “treatment,” “treat' and and that the bars have a chalky or bland taste. “to alleviate' include both prophylactic or preventive treat 0168 Typical challenges with gels include, for example, ment (that prevent and/or slow the development of a targeted that they are messy to handle, are not very palatable, and are pathologic condition or disorder) and curative, therapeutic or hard to squeeze from the container pouch into the mouth as a disease-modifying treatment, including therapeutic measures significant portion of the energy product still remains tied up that cure, slow down, lessen symptoms of, and/or halt pro with pouch, which results in a lack of proper energy consump gression of a diagnosed pathologic condition or disorder; and tion that the athlete has calculated for his or her specific sports treatment of patients at risk of contracting a disease or Sus performance. Endurance athletes also complain that the cur pected to have contracted a disease, as well as patients who rent gels have a sticky mouthfeel due to the incorporation of are ill or have been diagnosed as Suffering from a disease or syrups, are difficult to consume at different due to the lack of medical condition. The term does not necessarily imply that a a closure on the packaging, require water to wash the gel subject is treated until total recovery. The terms “treatment” down, the package is messy to deal with after consumption, and “treat also refer to the maintenance and/or promotion of the gels contain artificial and/or chemical ingredients, and the health in an individual not suffering from a disease but who gels are not organoleptically pleasing. may be susceptible to the development of an unhealthy con 0169. Accordingly, the present disclosure provides pureed dition, such as nitrogen imbalance or muscle loss. The terms nutritional compositions that are enhanced with specific car “treatment,” “treat' and “to alleviate' are also intended to bohydrates including dextrose, dextrose polymers, other include the potentiation or otherwise enhancement of one or grain/nut Syrups consisting of rice syrup, agave syrup, palm more primary prophylactic ortherapeutic measure. The terms syrup, or combinations thereof, and can be marketed and “treatment,” “treat' and “to alleviate' are further intended to consumed as performance sports bar or gel replacement prod include the dietary management of a disease or condition or ucts for endurance and performance sports related functions. the dietary management for prophylaxis or prevention a dis Specifically, in an embodiment, the puree nutritional compo ease or condition. sitions of the present disclosure include natural fruit-based 0164. As used herein the term “vitamin' is understood to purees including multiple-transportable carbohydrate include any of various fat-soluble or water-soluble organic Sources (i.e., glucose: fructose ratios in a range from about Substances (non-limiting examples include vitamin A, Vita 0.5:1 to about 5:1). The all natural enhanced purees deliver min B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B3 (nia energy to the muscles at a targeted and specific glucose: US 2013/0122148 A1 May 16, 2013

fructose carbohydrate blend that has been found by Applicant 5:1 is optimum. When the ratio is within the cited range, it has to provide for increased absorption in endurance sports, been found that the availability of the energy (from carbohy which leads to higher performance from athletes when com drates) to the muscles is optimized. The glucidic sources of pared to athletes who have consumed products containing energy are quickly absorbed though the digestive tract and only glucose or fructose. Therefore, the nutritional composi transported to the muscles. It is speculated, without being tions of the present disclosure are unique not only in the bound by the theory, that such a ratio provides for an optimum presence of the specific carbohydrate ratios, but also in the utilization of the glucose (respectively fructose) receptors and delivery of sports performance energy requirements to per transporters. With both pathways (glucose and fructose) formance athletes via natural fruit and/or vegetable purees. being utilized optimally, a beneficial effect is observed in the 0170 Further, the puree nutritional compositions of the availability of the Sources of energy to the muscles. Also, it is present disclosure may be shelf-stable for at least about 12 speculated that the energy required to absorb and transport the months at ambient conditions, and may be non-fermented molecules to the muscles is comparatively lowered. dairy products. In an embodiment, for example, a nutritional 0.175. In one embodiment, the glucogenic:fructogenic car composition of the present disclosure is a shelf-stable, thick bohydrate ratio is between about 1:1 and about 5:1. In other and creamy mouthfeel, dairy Snack that is non-fermented. embodiments, the glucogenic:fructogenic carbohydrate ratio 0171 In another embodiment, the nutritional composi is between about 2:1 and 4:1, or about 1:1, or 2:1, or 3:1, or tions of the present disclosure may be essentially all natural 4:1, or 5:1, or the like. All references to percentages are and/or organic. In this regard, the nutritional compositions percentages by weight (of dry matter) unless otherwise stated. may include essentially all natural ingredients, or contain no artificial colors, Sweeteners or flavours. In an embodiment, 0176 The glucogenic:fructogenic carbohydrate ratio is the nutritional composition includes chocolate. In an embodi the ratio obtained by dividing total number of glucose mol ment, the nutritional composition includes cocoa. In an ecules over the total number of fructose molecules in a theo embodiment, the nutritional composition includes fruit bits. retical complete hydrolysis of all the available carbohydrates In yet another embodiment, the nutritional composition present in the nutritional composition. For example, for a mix includes fruit mixed with cereal. In an alternative embodi comprising 80% pure glucose and 20% pure fructose, the ment, however, the nutritional compositions include artificial ratio of glucose/fructose-80/20–4. For a 100% high fructose Sweeteners, which can help to increase Sugar utilization by a corn Syrup (high fructose corn syrup contains 45% glucose performance athlete. In another embodiment, the nutritional and 55% fructose), the ratio of glucose/fructose-45/55=0.8. compositions do not include any high fructose corn syrup. In For a 100% saccharose (sucrose=50% fructogenic carbohy yet another embodiment, the nutritional compositions do not drate 50% glucogenic carbohydrate), the ratio of glucose/ include artificial preservatives such as, but not limited to, fructose=50/50=1. For a 50 saccharose and 50% corn syrup Sodium benzoate or potassium Sorbate. Instead, the nutri 100% glucogenic carbohydrate, the ratio of glucose/fruc tional compositions may be microbiologically stable tose-(50+100)/50–3. throughout the shelf life of the product. In still yet another 0177. The determination of the glucose and fructose car embodiment, the nutritional compositions may be free from bohydrate content can be performed by any suitable conven contaminants banned under the World Anti-Doping Agency tional methods. For example, the total Sugar can be deter (“WADA) code. mined by acid hydrolysis followed by a Sugar profile analysis 0172. The nutritional compositions are puree nutritional using chromatography. compositions that include at least one puree selected from the 0.178 The glucose and/or fructose may be provided in the group consisting of at least one fruit puree, at least one veg form of fructogenic and/or glucogenic carbohydrates. In this etable puree, at least one fruit puree concentrate, at least one specification, fructogenic carbohydrates are carbohydrates Vegetable puree concentrate, or combinations thereof. The that upon theoretical total hydrolysis release at least one puree may be provided in the nutritional compositions in fructose molecule. Glucogenic carbohydrates are available amounts ranging from about 30% to about 100% by weight of carbohydrates that upon theoretical total hydrolysis release at the nutritional composition, or from about 40% to about 90%, least one glucose molecule. Consequently, a carbohydrate or from about 50% to about 70%, or from about 60% to about can be both, glucogenic and fructogenic (e.g., saccharose). 70%, or about 65% by weight of the nutritional composition. Alternatively, the nutritional compositions may include 0179 The carbohydrates of the present nutritional compo whole fruit and/or vegetables. sitions may comprise or consist of monosaccharides, such as 0173 The pureed fruit may include, but is not limited to, glucose or fructose as basic carbohydrate units. The apple, orange, pear, peach, Strawberry, banana, cherry, pine monosaccharides may represent a part of . Such apple, kiwi, grape, blueberry, raspberry, mango, guava, cran as Sucrose, lactose, maltose or cellobiose. The monosaccha berry, blackberry or a combination thereof The pureed veg rides such as glucose or fructose may also represent a part of etable may include, but is not limited to, artichoke, arugula, oligosaccharides or polysaccharides. Preferred carbohydrate asparagus, avocado, beans, beet greens, broccoli, brussels Sources for the present invention are maltodextrins and/or sprout, cabbage, carrot, celery, chicory, collard greens, dextrose. cucumber, eggplant, endive, kale, lettuce, onion, pea, pep 0180 Applicant believes that an intake of even 90 grams pers, potato, pumpkin, radicchio, spinach, squash, Sweet of carbohydrate (“CHO) per hour in the form of a liquid potato, tomato, turnip greens, watercress, yam, Zucchini, or nutritional composition, as well as 30-60 g CHO/has recom combinations thereof. The fruits and/or vegetables may be mended by the American College of Sports Medicine, is well essentially all natural and/or all organic. tolerable if ingested as a carbohydrate mixture comprising 0174 Regarding the glucogenic:fructogenic ratios of the glucose and fructose in a ratio in the range of about 0.5:1 to present disclosure, it has been Surprisingly found that a gluco about 5:1, 1:1 to about 5:1, or more specifically 2:1. Addi genic:fructogenic carbohydrate ratio between about 1:1 and tionally, the gastric tolerance of a liquid nutritional composi US 2013/0122148 A1 May 16, 2013 tion delivering a mixture of glucose and fructose at relatively generally at least partially hydrolyzed proteins are easier and high rates during a real life situation of either running or faster to metabolize by the body. This is in particular true for cycling outdoors. amino acids. Consequently, it is further preferred if the nutri 0181. Applicant further believes that the ingestion of 90 tional compositions of the present disclosure contain single grams/h of the above carbohydrate mixture will allow to keep amino acids. In an embodiment, however, essential amino the distress of the GI-tract of athletes minimal, and at about a acids are included in the nutritional compositions. In one rate of 15% of subjects. Furthermore, it is believed that the embodiment the nutritional compositions of the present dis minimal GI distress will not increase as compared with an closure contains amino acids such as L-leucine, L-Valine intake of 60 grams of a carbohydrate mixture comprising and/or L-isoleucine. glucose and fructose in a ratio in the range of about 0.5:1 to 0189 If the nutritional composition includes a fat source, about 5:1, 1:1 to sbout 5:1, or more specifically 2:1 per hour. the fat source has the advantage that, for example, an 0182 Consequently, one embodiment of the present dis improved mouth feel can be achieved. Any fat source is suit closure is a nutritional composition comprising a carbohy able. For example, animal or plant fats may be used. To drate fraction comprising glucose and fructose in a ratio in a increase the nutritional value, Sources of omega-3-unsatur range from about 0.5:1 to about 5:1. The nutritional compo ated and omega-3-unsaturated fatty acids may be comprised sitions of the present disclosure are pureed food products that by the fat source. The fat source may also contain long chain include at least one carbohydrate source, and preferably a fatty acids and/or medium chain fatty acids. For example, multiple carbohydrate source Such as the combination of milk fat, canola oil, almond butter, peanut butter, corn oil glucose and fructose, or maltodextrin and fructose. and/or high-oleic acid Sunflower oil may be used. 0183 The carbohydrate fraction of the nutritional compo 0190. The nutritional compositions may also contain min sitions may comprise at least 30% glucose and fructose, pref erals and micronutrients such as trace elements and vitamins erably at least 50% glucose and fructose more preferably at in accordance with the recommendations of Government least 85% glucose and fructose. In one embodiment of the bodies such as the United States Recommended Daily Allow present disclosure the carbohydrate fraction of the nutritional ances (“USRDA). compositions provides at least 50%, preferably at least 70% 0191 The nutritional compositions may contain vitamins, of the energy of the nutritional composition. such as Vitamin C, Vitamin E, Vitamin B12, Niacin, Vitamin 0184. In an embodiment, the carbohydrate fraction per B6, folic acid, biotin, panthotenic acid, Vitamin B2 and/or serving may be present in amounts to provide the nutritional Vitamin B6, preferably in amounts that correspond to at least compositions with carbohydrates in an amount ranging from 10% of the recommended daily dose. The presence of vita about 10 g to about 45 g, or from about 12.5 g to about 40 g, mins may contribute to the effectiveness of the nutritional or from about 15 g to about 35 g, or from about 20 g to about composition and may further protect the athlete. For example, 30g, or about 25 g carbohydrates. the presence of vitamin C will help to protect against catching 0185. The nutritional compositions of the present disclo a common cold. Sure may optionally include a protein fraction and/or a fat 0.192 The nutritional compositions may also include elec fraction. The presence of proteins and/or fats in the nutritional trolytes and/or minerals, such as sodium, potassium, calcium, compositions of the present disclosure has the advantage that iron, magnesium or zinc. These nutritional compounds may this way it is possible to provide the athlete with a more be helpful to replenish the body with compounds that the complete nutrition during performance. Furthermore, the person is constantly loosing due to the generation of Sweat presence of proteins allows producing a nutritional composi during exercise. They may also help to prevent the generation tion with a modified taste. of post-exercise Sore muscles. 0186. In an embodiment, the protein fraction may be 0193 The nutritional compositions of the present disclo present in amounts to provide the nutritional compositions Sure may further contain one or more functional compounds with protein in an amount ranging from about 5 g to about 35 selected from the group consisting of aroma compounds, g. In an embodiment, the protein fraction may be present in fiber, caffeine, conservatives, guarana, acidifying agents, amounts to provide the nutritional compositions with protein binding agents, gel building material, water, fruit juice, fruits, in an amount ranging from about 10 g to about 30 g. In an flavoring and coloring agents. These agents may improve the embodiment, the protein fraction may be present in amounts nutritional compositions of the present disclosure with to provide the nutritional compositions with protein in an respect to many properties, such as taste, consistency, color, amount ranging from about 15 g to about 25g. In an embodi and Stability during storage, digestibility, and many more that ment, the protein fraction may be present in amounts to pro are known to those of skill in the art. vide the nutritional compositions with protein in an amount 0194 In an embodiment wherein the nutritional composi about 20g protein per serving size. tions include fiber, or a source of fiber, the fiber is present in 0187. As protein source, any suitable dietary protein may the nutritional compositions in an amount that is less than be used, for example animal proteins (such as milk proteins, about 3 g per serving size. It is known in the art that fiber has meat proteins and egg proteins); plant proteins (such as Soy natural laxative properties, which is, for obvious reasons, protein, wheat protein, rice protein, and pea protein); mix undesirable to athletes who are partaking in long duration tures of free amino acids; or combinations thereof. In an performance sports. Indeed, known performance composi embodiment, milk proteins such as casein and whey, and Soy tions that include larger amounts of fibers tend to stimulate proteins are included in the nutritional compositions. the athletes need to use the restroom, which inherently 0188 The proteins may be intact or hydrolyzed or a mix detracts from the athletes performance. ture of intact and hydrolyzed proteins. It may be desirable to 0.195 To be easily consumable, for example, during a Supply partially hydrolyzed proteins (degree of hydrolysis competition or in between competitions, the serving size of between 2 and 20%), for example for athletes believed to be the nutritional compositions is preferably relatively small. at risk of developing cows' milk allergy. Additionally, in For example, the nutritional compositions may have a serving US 2013/0122148 A1 May 16, 2013

size from about 1 to about 5 ounces, or from about 2 to about ucts may also include a biological source of an amino acid. 4 ounces, or about 3 ounces. In an embodiment, the nutri For example, the nutritional compositions may include a bio tional compositions have a serving size of about 2 or about 4 logical source of beta-alanine including, for example, carnos fluid ounces. ine, anserine, balanine, and salts and chemical derivatives 0196. The nutritional compositions of the present disclo thereof The amino acids or biological sources thereof may be Sure may be used, for example, as a food product, as a food provided in any form including, for example, powder, crystal, additive or as a nutraceutical. In an embodiment of the present etc disclosure the nutritional compositions of the present disclo 0202 The present nutritional compositions may also Sure are used for the preparation of a food productor as a food include beneficial or functional ingredients. For example, the product to provide an increased performance, in particular food products may include a source of protein including, but endurance performance. not limited to animal protein (such as meat protein or egg 0197) The formulation of nutritional compositions of the protein), dairy protein (such as casein, caseinates (e.g., all present disclosure may also be used to provide an increased forms including sodium, calcium, potassium caseinates), carbohydrate delivery without any increased gastrointestinal casein hydrolysates, whey (e.g., all forms including concen disorders and/or to treat or prevent problems with the gas trate, isolate, demineralized), whey hydrolysates, milk pro trointestinal tract. Indeed, the combination of glucose and tein concentrate, skim milk powder, non-fat dry milk, and fructose in the nutritional compositions of the present disclo milk protein isolate), plant protein (Such as Soy protein, wheat sure allows the high carbohydrate content of the nutritional protein, rice protein, and pea protein), or combinations compositions is well tolerated by the body, so that problems thereof. In an embodiment, the protein source is selected from of the gastrointestinal tract that one would normally expect the group consisting of calcium caseinate, whey protein, Soy after a high level of carbohydrate intake during exercise are at protein isolates, milk proteins, skim milk powder, non-fat dry least partially avoided. Also, the gastrointestinal tolerance for milk, or combinations thereof. The protein may be in powder carbohydrates, in particular the glucose/fructose mixture of format. the present disclosure will be increased. 0203. In an embodiment, the nutritional compositions 0198 The problems with the gastrointestinal tract as men include one or more prebiotics. The prebiotics may be tioned above are not particularly limited but are preferably selected from the group consisting of acacia gum, alpha glu selected from the group consisting of upper abdominal prob can, arabinogalactans, beta glucan, dextrans, fructooligosac lems such as reflux, heartburn, bloating, upper abdominal charides, galactooligosaccharides, galactomannans, gentioo cramps, Vomiting, nausea; lower abdominal problems such as ligosaccharides, glucooligosaccharides, guar gum, inulin, intestinal cramps, flatulence, urge to defecate, left abdominal isomaltooligosaccharides, lactosucrose, lactulose, levan, pain, right abdominal pain, loose stool, diarrhea; or systemic maltodextrins, partially hydrolyzed guar gum, pecticoli problems such as dizziness, headache, muscle cramp or urge gosaccharides, retrograded starch, Soyoligosaccharides, to urinate. Sugar alcohols, Xylooligosaccharides, or combinations 0199 For exercise in general, but in particular for com thereof. petitive exercise it is essential that the body has blood sugar 0204. In an embodiment, the nutritional compositions available for the muscles to burn at all times. In particular at include one or more probiotics selected from the group con the end of a race it must be avoided, or the athlete will run out sisting of Aerococcus, Aspergillus, Bacteroides, Bifidobacte of energy. The subject matter of the present disclosure is well rium, Candida, Clostridium, Debaromyces, Enterococcus, Suited to prevent this. According to one embodiment of the Fusobacterium, Lactobacillus, Lactococcus, Leuconostoc, present disclosure, the nutritional compositions of the present Melissococcus, Micrococcus, Mucor, Oenococcus, Pediococ disclosure can be used to allow for an enhanced blood Sugar cus, Penicillium, Peptostrepococcus, Pichia, Propionibacte maintenance late in exercise. rium, Pseudocatenulatum, Rhizopus, Saccharomyces, Sta 0200 Further, the present nutritional compositions may be phylococcus, Streptococcus, Torulopsis, Weissella, or used to provide faster energy delivery, in particular to work combinations thereof. ing muscles, and/or to provide more Sustained energy to 0205 The nutritional compositions may also include a muscles. Both effects will contribute to an optimal perfor source offiber, fiber or a blend of different types of fiber. The mance of an athlete. Applicant has found that the above listed fiber blend may contain a mixture of soluble and insoluble uses can be successfully carried out with any amounts of fibers. Soluble fibers may include, for example, fructooli carbohydrates comprising glucose and fructose in a ratio gosaccharides, acacia gum, inulin, etc. Insoluble fibers may from about 0.5:1 to about 5:1. In a further embodiment, the include, for example, pea outer fiber. In an embodiment, composition has a carbohydrate fraction having glucose and however, the fiber is present in the nutritional compositions in fructose in a weight ratio from about 1:1 to about 5:1. How an amount that is less than about 3 g per serving. ever, Applicant believes that best results may be obtained, 0206. In an embodiment, the nutritional compositions when the nutritional compositions are used in an amount that include a source of carbohydrates, as discussed above. Any corresponds to an ingestion of compositions having a gluco suitable carbohydrate may be used in the present nutritional genic:fructogenic ratio of about 2:1. compositions including, but not limited to. Sucrose, lactose, 0201 In an embodiment, the present nutritional composi glucose, fructose, corn syrup Solids, maltodextrin, modified tions may include any amino acid. Non-limiting examples of starch, amylose starch, tapioca starch, corn starch, or combi amino acids include isoleucine, alanine, leucine, asparagine, nations thereof. In an embodiment, the nutritional composi lysine, aspartate, methionine, cysteine, phenylalanine, tions include maltodextrin to boost the amount of total car glutamate, threonine, glutamine, tryptophan, glycine, Valine, bohydrates up to about 20 g. up to about 30 g, up to about 40 proline, serine, tyrosine, arginine, citrulline, histidine, or gorup to about 50g per serving size. The use of maltodextrin combinations thereof. In an embodiment, the amino acid is allows for the addition of carbohydrates without adding to the beta-alanine. The present nutritional compositions and prod Sweetness of the nutritional compositions. This may be US 2013/0122148 A1 May 16, 2013

important as athletes tend to become sensitive to Sweetness Sume way to deliver adequate nutritional requirements to after about 30-60 minutes of athletic performance. performance athletes. In addition, the nutritional composi 0207. In an embodiment, the nutritional compositions tions are customizable to deliver the exact nutrition and/or include a source of fat. The source of fat may include any carbohydrate load required by each specific consumer. suitable fat or fat mixture. For example, the fat may include, 0214. Additionally, the nutritional compositions of the but is not limited to, vegetable fat (such as olive oil, corn oil, present disclosure provide an improved taste with the same or Sunflower oil, rapeseed oil, grape seed oil, hazelnut oil, Soy better performance benefits when compared to known nutri oil, palm oil, coconut oil, canola oil, lecithins, and the like) tional compositions because the present nutritional composi and animal fats (such as milk fat). tions have natural fruit and/or vegetable flavors. Further, the 0208. In an embodiment, the nutritional compositions consistency of the puree nutritional compositions allows the include one or more Synbiotics, phytonutrients and/or anti nutritional compositions to be provided in Smaller packages oxidants. The antioxidants may be selected from the group that are easier to entirely empty when the nutritional compo consisting of carotenoids, coenzyme Q10 (“CoQ10), fla sitions are consumed. In this regard, the consumer can more vonoids, glutathione, Goji (Wolfberry), hesperidin, Lacto precisely calculate the amount of carbohydrates consumed to wolfberry, lignan, lutein, lycopene, polyphenols, selenium, ensure proper nutritional intake during performance activi vitamin A, vitamin B1, vitamin B6, vitamin B12, vitamin C, ties. Vitamin D. Vitamin E. Zeaxanthin, coconut water, or combi 0215. While the nutritional compositions of the present nations thereof. disclosure are disclosed as being useful for consumption by 0209. In an embodiment, the nutritional compositions athletes, it is, however, clear, that the nutritional compositions include one or more vitamins and minerals. Non-limiting of the present disclosure can be used by anybody in need of examples of Vitamins include Vitamins A, B-complex (Such carbohydrate Supply. For example, the nutritional composi as B-1, B-2, B-6 and B-12), C, D, E and K, niacin and acid tions of the present disclosure can be very well used as trans Vitamins such as pantothenic acid and folic acid, biotin, or portable food for people, who do not wish to carry too heavy combinations thereof. Non-limiting examples of minerals provisions, for example during long term trips. The nutri include calcium, iron, Zinc, magnesium, iodine, copper, phos tional compositions of the present disclosure may equally phorus, manganese, potassium, chromium, molybdenum, well be used by people to provide the body with carbohy Selenium, nickel, tin, silicon, Vanadium, boron, or combina drates for example before or during an examination in School tions thereof. In an embodiment, the nutritional compositions or at the university. include sodium in an amount that is greater than about 100 mg 0216 Methods for using the puree nutritional composi per serving size, or greater than about 150 mg per serving tions of the present disclosure are also provided. For example, size, or greater than about 200 mg per serving size, or greater and in an embodiment, a method for providing nutrition to an than about 250 mg per serving size. In an embodiment, the athlete is provided. The method includes providing a puree nutritional compositions include from about 100 mg to about nutritional composition including dextrose, dextrose poly 300 mg Sodium per serving size. The amount of sodium may mers, other grain/nut Syrups consisting of rice syrup, agave be used functionally as an electrolyte to help prevent cramp syrup, palm syrup, or combinations thereof, and a puree ing or exhaustion of the athlete during the performance. selected from the group consisting of at least one fruit puree, 0210. In an embodiment, the nutritional compositions at least one vegetable puree, at least one fruit puree concen include at least one source of c)-3 fatty acids. The Sources may trate, at least one vegetable puree concentrate, or combina be, for example, fish oil, krill, plant sources of ()-3, flaxseed, tions thereof, wherein the nutritional composition includes a walnut, and algae. Examples of c)-3 fatty acids include, for carbohydrate fraction having glucose and fructose in a weight example, O-linolenic acid (ALA), docosahexaenoic acid ratio from about 0.5:1 to about 5:1. In a further embodiment, (“DHA), eicosapentaenoic acid ("EPA"), or combinations the composition has a carbohydrate fraction having glucose thereof. and fructose in a weight ratio from about 1:1 to about 5:1. The 0211. In another embodiment, the food products may method further includes administering the puree nutritional include at least one nucleotide. The nucleotide may be composition to the athlete. selected from the group consisting of a Subunit of deoxyribo 0217. In another embodiment, a method for improving nucleic acid, a subunit of ribonucleic acid, polymeric forms of performance in an individual in need of same is provided. The DNA and RNA, or combinations thereof. The nucleotide may method includes providing a puree nutritional composition be an exogenous nucleotide. including dextrose, dextrose polymers, other grain/nut Syrups 0212. Other optional ingredients can be added to make the consisting of rice syrup, agave syrup, palm syrup, or combi food products sufficiently palatable. For example, the food nations thereof, and a puree selected from the group consist products of the present disclosure can optionally include con ing of at least one fruit puree, at least one vegetable puree, at ventional food additives, such as any of acidulants, addi least one fruit puree concentrate, at least one vegetable puree tional thickeners, buffers or agents for pH adjustment, chelat concentrate, or combinations thereof. The nutritional compo ing agents, colorants, emulsifiers, excipients, flavor agents, sition further includes a carbohydrate fraction having glucose minerals, osmotic agents, pharmaceutically acceptable carri and fructose in a weight ratio from about 0.5:1 to about 5:1. In ers, preservatives, stabilizers, Sugars, Sweeteners, texturizers, a further embodiment, the composition has a carbohydrate or combinations thereof. The optional ingredients can be fraction having glucose and fructose in a weight ratio from added in any suitable amount. In an embodiment, a combina about 1:1 to about 5:1. The method further includes admin tion of stabilizers is present in the nutritional compositions in istering the puree nutritional composition to the individual. order to create a thick, creamy mouthfeel dairy Snack that is 0218. In yet another embodiment, a method for providing non-fermented. an adequate carbohydrate load to an athlete in need of same is 0213. The nutritional compositions of the present disclo provided. The method includes providing a puree nutritional Sure provide a convenient, unique, portable and easy-to-con composition including dextrose, dextrose polymers, other US 2013/0122148 A1 May 16, 2013

grain/nut Syrups consisting of rice syrup, agave syrup, palm nucleotide, an amino acid, an antioxidant, a source of syrup, or combinations thereof, and a puree selected from the omega-3 fatty acids, or combinations thereof. The nutritional group consisting of at least one fruit puree, at least one veg composition includes a carbohydrate fraction comprising etable puree, at least one fruit puree concentrate, at least one glucose and fructose in a weight ratio from about 0.5:1 to Vegetable puree concentrate, or combinations thereof The about 5:1. In a further embodiment, the composition has a nutritional composition further includes a carbohydrate frac carbohydrate fraction having glucose and fructose in a weight tion having glucose and fructose in a weight ratio from about ratio from about 1:1 to about 5:1.The method further includes 0.5:1 to about 5:1. In a further embodiment, the composition administering the puree nutritional composition to the indi has a carbohydrate fraction having glucose and fructose in a vidual. weight ratio from about 1:1 to about 5:1. The method further 0222 By way of example and not limitation, the following includes administering the puree nutritional composition to examples are illustrative of various embodiments of the the individual. present disclosure. The formulations and processes below are 0219. In another embodiment, a method for providing provided for exemplification only, and they can be modified nutrition to an athlete is provided. The method includes pro by the skilled artisan to the necessary extent, depending on viding a puree nutritional composition including dextrose, the special features that are desired. dextrose polymers, other grain/nut Syrups consisting of rice syrup, agave syrup, palm syrup, or combinations thereof, a EXAMPLES puree selected from the group consisting of at least one fruit puree, at least one vegetable puree, at least one fruit puree Example 1 concentrate, at least one vegetable puree concentrate, or com binations thereof, and a functional ingredient selected from Strawberry Apple Mango Composition the group consisting of an electrolyte, caffeine, a vitamin, a mineral, a probiotic, a prebiotic, a symbiotic, a phytonutrient, 0223 ginseng, a nucleotide, an amino acid, an antioxidant, a Source TABLE 1 of omega-3 fatty acids, or combinations thereof. The nutri tional composition includes a carbohydrate fraction compris Item Quantity (g 100 g) ing glucose and fructose in a weight ratio from about 0.5:1 to Fructose 7.4 about 5:1. In a further embodiment, the composition has a Glucose 2.5 carbohydrate fraction having glucose and fructose in a weight Sucrose 1.6 ratio from about 1:1 to about 5:1.The method further includes Lactose O Maltose O administering the puree nutritional composition to the ath Galactose O lete. Fiber 1.5 0220. In yet another embodiment, a method for improving Carbohydrates 26.1 Total performance in an individual in need of same is provided. The Total Fructose 8.2 method includes providing a puree nutritional composition Total Glucogenic 16.4 including dextrose, dextrose polymers, other grain/nut Syrups consisting of rice syrup, agave syrup, palm syrup, or combi nations thereof, a puree selected from the group consisting of 0224. As shown in Table 1 above, an example nutritional at least one fruit puree, at least one vegetable puree, at least composition of the present disclosure includes a glucogenic: one fruit puree concentrate, at least one vegetable puree con fructogenic ratio of about 2:1. In addition to the carbohy centrate, or combinations thereof, and a functional ingredient drates listed above, the example nutritional composition fur selected from the group consisting of an electrolyte, caffeine, ther includes apples, mangopuree, Strawberry puree, ascorbic a vitamin, a mineral, a probiotic, a prebiotic, a symbiotic, a acid, water, and alpha tocopheryl acetate. phytonutrient, ginseng, a nucleotide, an amino acid, an anti oxidant, a source of omega-3 fatty acids, or combinations Example 2 thereof. The nutritional composition has a carbohydrate frac tion comprising glucose and fructose in a weight ratio from Banana Blueberry Composition about 0.5:1 to about 5:1. In a further embodiment, the com position has a carbohydrate fraction having glucose and fruc 0225 tose in a weight ratio from about 1:1 to about 5:1.The method further includes administering the puree nutritional compo TABLE 2 sition to the individual. Item Quantity (g/100g) 0221. In still yet another embodiment, a method for pro Fructose 4.7 viding an adequate carbohydrate load to an athlete in need of Glucose 4.2 same is provided. The method includes providing a puree Sucrose 8.2 nutritional composition including dextrose, dextrose poly Lactose O Maltose O mers, other grain/nut Syrups consisting of rice syrup, agave Galactose O syrup, palm Syrup, or combinations thereof, a puree selected Fiber 1.09 from the group consisting of at least one fruit puree, at least Carbohydrates 27.5 one vegetable puree, at least one fruit puree concentrate, at Total Total Fructose 8.8 least one vegetable puree concentrate, or combinations Total 17.61 thereof, and a functional ingredient selected from the group Glucogenic consisting of an electrolyte, caffeine, a vitamin, a mineral, a probiotic, a prebiotic, a symbiotic, a phytonutrient, ginseng, a US 2013/0122148 A1 May 16, 2013

0226. As shown in Table 2 above, another example nutri a) at least one grain selected from the group consisting of tional composition of the present disclosure provides a gluco wheat, oat, rice, barley, amaranth, faro, teff, quinoa, genic:fructogenic ratio of about 2:1. In addition to the carbo spelt, kamut, buckwheat, rye, millet, wheat bran, psyl hydrates listed above, the example nutritional composition lium, and combinations thereof; further includes banana puree, blueberry puree, citric acid, b) an oat selected from the group consisting of cooked oats, ascorbic acid, and alpha tocopheryl acetate. oatmeal, and combinations thereof, and 0227. It should be understood that various changes and c) combinations thereof. modifications to the presently preferred embodiments 8. The nutritional composition according to claim 1, fur described herein will be apparent to those skilled in the art. ther comprising sodium, wherein the Sodium in an amount Such changes and modifications can be made without depart ranging from about 100 mg to about 300 mg per serving size ing from the spirit and scope of the present Subject matter and of the nutritional composition. without diminishing its intended advantages. It is therefore 9. The nutritional composition according to claim 1, fur intended that such changes and modifications be covered by ther comprising at least one functional spice selected from the the appended claims. group consisting of cinnamon, curcumin, turmeric, nutmeg, The invention is claimed as follows: cayenne, oregano, rosemary, ginger, mint, basil, garlic, and combinations thereof. 1. A puree nutritional composition comprising: 10. The nutritional composition according to claim 1, fur a puree selected from the group consisting of at least one ther comprising a Sweetener selected from the group consist fruit puree, at least one vegetable puree, at least one fruit ing of at least one artificial Sweetener, at least one high inten puree concentrate, at least one vegetable puree concen sity Sweetener, and combinations thereof. trate, and combinations thereof, and 11. The nutritional composition according to claim 1, fur an ingredient selected from the group consisting of dex ther comprising at least one functional ingredient selected trose, dextrose polymers, other grain/nut Syrups com from the group consisting of an electrolyte, a vitamin, a prising rice syrup, agave syrup, palm syrup, and combi mineral, a probiotic, a prebiotic, a symbiotic, a phytonutrient, nations thereof, ginseng, a nucleotide, an amino acid, an antioxidant, a source wherein the nutritional composition includes a carbohy of omega-3 fatty acids, and combinations thereof. drate fraction comprising glucose and fructose in a 12. The nutritional composition according to claim 1, fur weight ratio from about 0.5:1 to about 5:1, ther comprising a source of protein selected from the group wherein the puree is present in the nutritional composition consisting of dairy based proteins, plant based proteins, ani in an amount ranging from about 30% to about 100%, mal based proteins, artificial proteins, engineered proteins, and synthesized proteins, and combinations thereof. wherein the carbohydrate fraction is present in an amount 13. The nutritional composition according to claim 1, ranging from about 10 g to about 45g per serving size of wherein essentially all ingredients of the nutritional compo the nutritional composition. sition are natural ingredients. 2. The nutritional composition according to claim 1, 14. The nutritional composition according to claim 1, wherein the fruit puree is selected from the group consisting wherein essentially all ingredients of the nutritional compo of apple, orange, pear, peach, Strawberry, banana, cherry, sition are organic ingredients. pineapple, kiwi, grape, blueberry, raspberry, mango, guava, 15. The nutritional composition according to claim 1, cranberry, blackberry, tropical fruits, Amazonian fruits, and wherein the nutritional composition is a one-portion package combinations thereof. tailored for specific needs of the individual due to the sport or 3. The nutritional composition according to claim 1, activity. wherein the vegetable puree is selected from the group con 16. The nutritional composition according to claim 15, sisting of artichoke, arugula, asparagus, avocado, beans, beet wherein the sport or activity is selected from the group con greens, broccoli, brussels sprout, cabbage, carrot, celery, sisting of running, cycling, endurance training, muscle build chicory, collard greens, cucumber, eggplant, endive, kale, ing, marathon, triathlon, Ironman, and combinations thereof. lettuce, onion, pea, peppers, potato, pumpkin, radicchio, 17. The nutritional composition according to claim 15, spinach, squash, Sweet potato, Swiss chard, tomato, turnip wherein the nutritional composition further comprises greens, watercress, yam, Zucchini, and combinations thereof. nitrates in a composition formulated for pre-exercise use. 4. The nutritional composition according to claim 1, fur 18. The nutritional composition according to claim 15, ther comprising at least one protein fraction, wherein the further comprising caffeine in a composition formulated for protein fraction is present in an amount ranging from about 5 during-exercise use, in or near end-exercise use, or during g to about 35g per serving size of the nutritional composition. exercise use, and in and near end-exercise use. 5. The nutritional composition according to claim 1, fur 19. The nutritional composition according to claim 15, ther comprising at least one compound selected from the further comprising protein in a composition formulated for group consisting of aroma compounds, fiber, conservatives, post-exercise use. guarana, caffeine, nitrates, acidifying agents, binding agents, 20. The nutritional composition according to claim 1, gel building material, a flavoring, a coloring, and combina wherein the nutritional composition is provided in a multi tions thereof. chamber package comprising two or more chambers. 6. The nutritional composition according to claim 1, fur 21. The nutritional composition according to claim 20, ther comprising at least one fiber, wherein the fiber is present wherein the multi-chamber package comprises two or more in an amount of less than about 3 g per serving size of the portions. nutritional composition. 22. The nutritional composition according to claim 20, 7. The nutritional composition according to claim 1, fur wherein the multi-chamber package comprises one portion ther comprising at least one of divided into two or more chambers. US 2013/0122148 A1 May 16, 2013 17

23. The nutritional composition according to claim 1, wherein the nutritional composition is provided in a multi chamber package comprising a formula selected from the group consisting of at least one pre-exercise formulation, at least one during-exercise formulation, at least one near end exercise formulation, at least one post-exercise formulation, and combinations thereof. 24. The nutritional composition according to claim 23, wherein the nutritional composition is provided in a multi chamber package tailored to a specific sport or activity. 25. The nutritional composition according to claim 1, wherein the nutritional composition is consumed in a frozen or near-frozen form. 26. The nutritional composition according to claim 1, wherein the nutritional composition includes a thinner selected from the group consisting of fruit juice, vegetable juice, coconut water, water, milk, and combinations thereof. 27. The nutritional composition according to claim 1, fur ther comprising a dilutant that is used for the purposes of hydration.