Description:FIELD OF THE INVENTION
The present invention relates to the field of food technology and nutrition, particularly to the formulation and development of plant-based food products. More specifically, it pertains to the development of a vegan protein bar and the process thereof for its formulation and characterization. The invention focuses on creating a nutritionally balanced, plant-based protein bar using natural, vegan-friendly ingredients that serve as a healthy, sustainable, and functional snack option. This invention falls under the domain of functional foods, nutraceuticals, and health supplements, with applications in vegan nutrition, sports nutrition, and special dietary foods.
BACKGROUND OF THE INVENTION
References which are cited in the present disclosure are not necessarily prior art and therefore their citation does not constitute an admission that such references are prior art in any jurisdiction. All publications, patents and patent applications herein are incorporated by reference to the same extent as if each individual or patent application was specifically and individually indicated to be incorporated by reference.
Protein bars, which are primarily produced with animal-derived proteins like whey, casein, or collagen, are a major presence in the current nutritional supplement market. Although these traditional bars provide a convenient protein supply, they inevitably leave out a rapidly growing consumer base with particular dietary needs, allergies, or environmental and ethical beliefs. This results in a noteworthy unfulfilled need for certain plant-based substitutes that can provide an equivalent protein level without sacrificing flavor, texture, or necessitating too intricate formulations. Thus, there are two issues: the inability of current animal-based protein bars to satisfy an increasing portion of the population, and the difficulty faced by the vegan industry in continuously creating protein-dense bars using common components.
Protein bar, a satisfying snack designed to fuel the body and delight taste buds, all while being completely plant-based. This invention is a new kind of vegan protein bar, different from others because it cleverly combines the earthy goodness of gram flour (chickpea flour), the satisfying crunch and flavour of sesame seeds, the rich texture and brain-boosting power of walnuts, and the natural sweetness and binding ability of dates.
The idea behind this bar is to create a genuinely nourishing and convenient snack without any animal products, or refined sugars. We want a bar that delivers a solid protein punch, essential fats, and fiber, keeping you feeling full and energized. The dates act as the natural "glue," holding everything together while providing a gentle, natural sweetness. The combination of gram flour, seeds, and walnuts ensures a diverse array of nutrients and a pleasing texture that’s chewy, crunchy, and satisfying. It's designed for anyone seeking a quick, clean, and delicious plant-based boost, whether for a workout, a busy workday, or just a healthy pick-me-up.
Several patents issued for snacks but none of these are related to the present invention. Patent AU2018243407B2 relates to Methods for making wettable, dispersible potato protein powders are provided. The wettable dispersible potato protein powders comprise potato protein, free amino acids, non-protein nitrogen compounds, and minerals from potatoes; and are low in total α-glycoalkaloids. The inventive potato protein powders are suitable for use in formulating foods, feeds and beverages.
Another patent WO2022269103A2 disclosed a protein bar comprising 20 to 70 wt. % of a binder, water, pea protein and rapeseed protein, wherein the sum of the pea protein and rapeseed protein is at least 20 wt. % of the protein bar.
Another patent CN111543643A belongs to a protein stick formula, which is characterized in that: comprises the following components in parts by weight: 50-70 parts of isolated soy protein, 20-30 parts of peanut kernel, 15-25 parts of concentrated whey protein, 10-13 parts of konjaku flour, 5-8 parts of nuts, 3-5 parts of dietary fiber, 2-4 parts of edible vegetable oil, 1-2 parts of milk protein concentrate, 1-2 parts of bighead atractylodes rhizome powder, 0.5-0.8 part of probiotics, 0.5-0.7 part of salt and 0.1-0.3 part of sweetener. The invention replaces sucrose and white sugar in the protein bar components with sweeteners, is suitable for some obese people, middle-aged and elderly people and people with blood sugar diseases to eat on the premise of keeping the taste of the protein bar, greatly improves the eating population of the protein bar, adds the components with the functions of nourishing stomach and promoting digestion such as the white atractylodes rhizome powder, probiotics and the like in the components, is beneficial to absorption and consumption of some people with bad intestinal tracts, and improves the health of the protein bar.
Another patent US20220030911A1 discloses a food composition which include a myceliated high-protein food product and methods to make such compositions, which are mixtures of myceliated high-protein food products and other edible materials. A food composition includes dairy alternative products, ready to mix beverages and beverage bases; extruded and extruded/puffed products; sheeted baked goods; meat analogs and extenders; baked goods and baking mixes; granola; and soups/soup bases. Food compositions also include texturized plant protein which can be used for making meat-structured plant protein meat analog or meat extender products. The food compositions have reduced undesirable flavors and reduced undesirable aromas due to use of myceliated high-protein food products as compared to use of similar high-protein material that is not myceliated.
OBJECTS OF THE INVENTION
Main object of the present invention is to development of new vegan protein bar and process thereof for formulation and characterization.
Another object of the present invention is to formulate a vegan protein bar using plant-based protein sources and natural ingredients that provide a complete amino acid profile and essential nutrients.
Another object of the present invention is to develop a process for preparing the vegan protein bar that ensures optimal texture, taste, and shelf stability, while maintaining nutritional integrity.
Another object of the present invention is to characterize the formulated protein bar through physicochemical, sensory, and nutritional analyses, ensuring quality, safety, and consumer acceptability.
Another object of the present invention is to provide a functional and healthy snack alternative that caters to vegan, vegetarian, and health-conscious individuals, including athletes and individuals with dietary restrictions.
SUMMARY OF THE INVENTION
This summary is provided to introduce a selection of concepts, in a simplified format, that are further described in the detailed description of the invention.
This summary is neither intended to identify key or essential inventive concepts of the invention and nor is it intended for determining the scope of the invention.
To further clarify advantages and features of the present invention, a more particular description of the invention will be rendered by reference to specific embodiments thereof, which is illustrated in the appended drawings.
The present invention relates to the development of a novel vegan protein bar and the process thereof for its formulation and characterization. The invention addresses the growing demand for plant-based, sustainable, and nutritionally balanced food products by providing a protein-rich snack free from animal-derived ingredients. Traditional protein bars often rely on dairy-based proteins such as whey or casein, which may not be suitable for individuals with dietary restrictions, lactose intolerance, or those following vegan lifestyles. Furthermore, many existing products lack an optimal balance of nutrients and have issues with taste, texture, and shelf stability.
The invention provides a unique formulation using plant-derived protein sources, natural sweeteners, binders, and flavoring agents to produce a nutritionally complete, palatable, and shelf-stable vegan protein bar. The process involves the selection and preparation of high-quality plant-based ingredients, precise blending to achieve a balanced amino acid profile, and controlled processing steps to retain nutritional value while improving texture and taste. The resulting product is characterized through nutritional, physicochemical, and sensory evaluations to ensure consistency and consumer acceptance.
This innovation offers a functional, health-oriented snack that caters to vegan, vegetarian, and health-conscious consumers, as well as athletes seeking a sustainable protein source. Additionally, the manufacturing method is scalable, reproducible, and environmentally sustainable, contributing to reduced dependence on animal-based proteins and lowering the environmental footprint of protein bar production.
Would you like me to create a flowchart or stepwise process diagram for the preparation method? It can be included in the patent application for better clarity.
Herein enclosed a method for preparing a vegan protein bar, comprising the steps of:
Selecting and cleaning plant-based ingredients including gram flour, sesame seeds, walnuts, and dates;
Roasting or lightly processing the gram flour, sesame seeds, and walnuts to enhance flavor and reduce moisture;
Preparing a date paste by soaking and blending dates to serve as a natural binding agent;
Blending the processed gram flour, sesame seeds, walnuts, and date paste in predetermined ratios to form a homogeneous mixture;
Shaping the mixture into bars of desired dimensions; and
Drying the shaped bars under controlled conditions to achieve optimal moisture content and shelf stability.
The gram flour acts as a primary protein source, bulking agent, and contributes complex carbohydrates, dietary fiber, folate, iron, magnesium, and phosphorus to the protein bar.
Sesame seeds provide a nutty flavor, delicate crunch, healthy fats, protein, dietary fiber, calcium, magnesium, phosphorus, lignans, and antioxidant properties.
Walnuts contribute a rich texture, heart- and brain-healthy omega-3 fatty acids (alpha-linolenic acid), protein, dietary fiber, antioxidants, magnesium, and B vitamins, enhancing satiety and nutritional value.
Dates serve as a natural sweetener and binding agent, imparting chewiness, moisture retention, dietary fiber, potassium, magnesium, B vitamins, and antioxidant properties, eliminating the need for refined sugars or synthetic binders.
BRIEF DESCRIPTION OF THE DRAWINGS
The illustrated embodiments of the subject matter will be understood by reference to the drawings, wherein like parts are designated by like numerals throughout. The following description is intended only by way of example, and simply illustrates certain selected embodiments of devices, systems, and methods that are consistent with the subject matter as claimed herein, wherein:
Fig. 1 Sample Images

DETAILED DESCRIPTION OF THE INVENTION
The detailed description of various exemplary embodiments of the disclosure is described herein with reference to the accompanying drawings. It should be noted that the embodiments are described herein in such details as to clearly communicate the disclosure. However, the amount of details provided herein is not intended to limit the anticipated variations of embodiments; on the contrary, the intention is to cover all modifications, equivalents, and alternatives falling within the scope of the present disclosure as defined by the appended claims.
It is also to be understood that various arrangements may be devised that, although not explicitly described or shown herein, embody the principles of the present disclosure. Moreover, all statements herein reciting principles, aspects, and embodiments of the present disclosure, as well as specific examples, are intended to encompass equivalents thereof.
The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of example embodiments. As used herein, the singular forms “a",” “an” and “the” are intended to include the plural forms as well, unless the context clearly indicates otherwise. It will be further understood that the terms “comprises,” “comprising,” “includes” and/or “including,” when used herein, specify the presence of stated features, integers, steps, operations, elements and/or components, but do not preclude the presence or addition of one or more other features, integers, steps, operations, elements, components and/or groups thereof.
It should also be noted that in some alternative implementations, the functions/acts noted may occur out of the order noted in the figures. For example, two figures shown in succession may, in fact, be executed concurrently or may sometimes be executed in the reverse order, depending upon the functionality/acts involved.
In addition, the descriptions of "first", "second", “third”, and the like in the present invention are used for the purpose of description only, and are not to be construed as indicating or implying their relative importance or implicitly indicating the number of technical features indicated. Thus, features defining "first" and "second" may include at least one of the features, either explicitly or implicitly.
Unless otherwise defined, all terms (including technical and scientific terms) used herein have the same meaning as commonly understood by one of ordinary skill in the art to which example embodiments belong. It will be further understood that terms, e.g., those defined in commonly used dictionaries, should be interpreted as having a meaning that is consistent with their meaning in the context of the relevant art and will not be interpreted in an idealized or overly formal sense unless expressly so defined herein.
In some embodiments of the present invention, the development of a novel vegan protein bar formulated using a unique blend of gram flour (chickpea flour), sesame seeds, walnuts, and dates to create a clean-label, nutrient-dense, and sustainable snack.
In some embodiments of the present invention, this plant-based protein bar is designed to provide a balanced source of protein, healthy fats, complex carbohydrates, dietary fiber, vitamins, minerals, and antioxidants, catering to individuals seeking a wholesome, convenient, and natural energy source without the use of refined sugars, artificial binders, or animal-derived ingredients.
In some embodiments of the present invention, the gram flour acts as the primary protein source, offering approximately 20–25% protein content by weight, along with complex carbohydrates and inherent binding properties that contribute to the structural integrity of the bar.
In some embodiments of the present invention, sesame seeds add a pleasant nutty flavor and crunch, while supplying essential fatty acids, plant-based protein, calcium, and antioxidants that support cardiovascular health.
In some embodiments of the present invention, walnuts provide a rich texture and are a key source of omega-3 fatty acids (alpha-linolenic acid), protein, and micronutrients, enhancing satiety and promoting brain and heart health. Dates serve as the natural sweetener and primary binding agent, eliminating the need for synthetic syrups or refined sugars, while also imparting a chewy texture and additional fiber and potassium.
In some embodiments of the present invention, the preparation process involves carefully cleaning and roasting the gram flour, sesame seeds, and walnuts to enhance flavor and reduce moisture content, followed by blending them with date paste to form a uniform mixture.
In some embodiments of the present invention, this mixture is shaped into bars and subjected to controlled drying to achieve the desired moisture level and extended shelf stability.
In some embodiments of the present invention, analytical evaluations confirmed the bar’s nutritional quality and physicochemical properties, including protein content (89.95 mg/100g by Lowry method), fat content (9.87% by Soxhlet extraction), ash content (2.85%), moisture content (17.55%), pH value (4.72 indicating mild acidity), and texture profile analysis, which revealed a hardness of 3.725 N and stickiness of 0.03 N.
In some embodiments of the present invention, furthermore, Scanning Electron Microscopy (SEM) at 500x magnification and 200 µm scale demonstrated a uniform and semi-dry surface, confirming the bar’s consistent structure.
In some embodiments of the present invention, the resulting vegan protein bar is nutritious, portable, and environmentally sustainable, making it ideal for athletes, health-conscious consumers, vegans, vegetarians, and individuals with dietary restrictions, while offering a scalable, cost-effective manufacturing process suitable for commercial production.
Herein enclosed a method for preparing a vegan protein bar, comprising the steps of:
Selecting and cleaning plant-based ingredients including gram flour, sesame seeds, walnuts, and dates;
Roasting or lightly processing the gram flour, sesame seeds, and walnuts to enhance flavor and reduce moisture;
Preparing a date paste by soaking and blending dates to serve as a natural binding agent;
Blending the processed gram flour, sesame seeds, walnuts, and date paste in predetermined ratios to form a homogeneous mixture;
Shaping the mixture into bars of desired dimensions; and
Drying the shaped bars under controlled conditions to achieve optimal moisture content and shelf stability.
The gram flour acts as a primary protein source, bulking agent, and contributes complex carbohydrates, dietary fiber, folate, iron, magnesium, and phosphorus to the protein bar.
Sesame seeds provide a nutty flavor, delicate crunch, healthy fats, protein, dietary fiber, calcium, magnesium, phosphorus, lignans, and antioxidant properties.
Walnuts contribute a rich texture, heart- and brain-healthy omega-3 fatty acids (alpha-linolenic acid), protein, dietary fiber, antioxidants, magnesium, and B vitamins, enhancing satiety and nutritional value.
Dates serve as a natural sweetener and binding agent, imparting chewiness, moisture retention, dietary fiber, potassium, magnesium, B vitamins, and antioxidant properties, eliminating the need for refined sugars or synthetic binders.
EXAMPLE 1
BEST METHOD
This invention describes a novel formulation for a vegan protein bar, leveraging a synergistic blend of plant-based ingredients to deliver a balanced macronutrient profile, complete amino acid spectrum, and significant micronutrient content. The core components are gram flour, sesame seeds, walnuts, and dates.
1. Gram Flour:
Serves as a primary, cost-effective plant-based protein source (approximately 20-25% protein by weight), contributing a mild, nutty flavor and a fine texture. Its inherent binding properties assist in the structural integrity of the bar. It also acts as a bulking agent and contributes complex carbohydrates.
Nutritional Contribution: Provides a good source of plant protein, dietary fiber, folate, iron, magnesium, and phosphorus. It has a lower glycemic index compared to many flours, contributing to sustained energy release.
2. Sesame Seeds:
Adds a distinctive nutty flavor and a delicate crunch. Being oil-rich, they contribute to the bar's overall mouthfeel and moisture retention, potentially reducing the need for external fats.
Nutritional Contribution: Excellent source of healthy fats, protein (around 18-20%), dietary fiber, calcium, magnesium, and phosphorus. They contain lignans and phytosterols, known for their cholesterol-lowering effects and antioxidant properties.
3. Walnuts:
Provides a rich, buttery flavor and a substantial textural element. Their high healthy fat content (especially omega-3 alpha-linolenic acid - ALA) contributes to the bar's satiety and shelf stability.
Nutritional Contribution: Uniquely high in plant-based omega-3 fatty acids (ALA), crucial for heart and brain health. Also a good source of protein (around 15%), fiber, antioxidants, magnesium, and B vitamins.
4. Dates:
The primary binding agent and natural sweetener. When processed (e.g., soaked and blended into a paste), their stickiness holds the dry ingredients together, eliminating the need for syrups, artificial binders, or refined sugars. They also contribute to the bar's chewy texture and moisture.
Nutritional Contribution: Rich in natural sugars for immediate and sustained energy. Excellent source of dietary fiber, potassium, magnesium, and several B vitamins. Dates also contain antioxidants.
 
, Claims:1. A method for preparing a vegan protein bar, comprising the steps of:
a) selecting and cleaning plant-based ingredients including gram flour, sesame seeds, walnuts, and dates;
b) roasting or lightly processing the gram flour, sesame seeds, and walnuts to enhance flavor and reduce moisture;
c) preparing a date paste by soaking and blending dates to serve as a natural binding agent;
d) blending the processed gram flour, sesame seeds, walnuts, and date paste in predetermined ratios to form a homogeneous mixture;
e) shaping the mixture into bars of desired dimensions; and
f) drying the shaped bars under controlled conditions to achieve optimal moisture content and shelf stability.
2. The method as claimed in claim 1, wherein the gram flour acts as a primary protein source, bulking agent, and contributes complex carbohydrates, dietary fiber, folate, iron, magnesium, and phosphorus to the protein bar.
3. The method as claimed in claim 1, wherein sesame seeds provide a nutty flavor, delicate crunch, healthy fats, protein, dietary fiber, calcium, magnesium, phosphorus, lignans, and antioxidant properties.
4. The method as claimed in claim 1, wherein walnuts contribute a rich texture, heart- and brain-healthy omega-3 fatty acids (alpha-linolenic acid), protein, dietary fiber, antioxidants, magnesium, and B vitamins, enhancing satiety and nutritional value.
5. The method as claimed in claim 1, wherein dates serve as a natural sweetener and binding agent, imparting chewiness, moisture retention, dietary fiber, potassium, magnesium, B vitamins, and antioxidant properties, eliminating the need for refined sugars or synthetic binders.