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Protein Sports Beverage

World class athletes and scientists agree that to maintain a training and performance edge, active individuals need a balance of carbohydrates AND protein. Until now, the inclusion of protein in a visually appealing sports beverage has been hampered by the turbidity of protein-containing beverages. With the value of the sports drink market reaching $4 billion, and the demand for protein-containing beverages growing, there is great opportunity for a technology that can provide for a clear, visually appealing, protein-containing sports beverage. A new, patent pending, protein processing technology developed by researchers at Utah State University provides the means for creating “low turbidity proteins” that can be used to develop clear, visually appealing protein containing beverages, including protein sports beverages, which feature non-hydrolyzed protein. Other potential markets include protein containing fruit juices and medical drinks. Utah State University seeks a partner interested in further development and commercial exploitation of this exciting new technology. For more information, please contact Utah State University’s Technology Commercialization Office.
Features and Benefits
  • Sports beverages
  • Fruit juices
  • Medical drinks
  • “Low turbidity protein”
    • as an ingredient in any of the above products
  • “Low turbidity protein” can be frozen and later resuspended, for use as an ingredient in desired products
  • Wide variety of proteins can be used, for specific product development
  • Simple, fast method of protein modification, providing for ease of product development
Power ultrasound is used to alter the physiochemical characteristics of proteins, providing for the inclusion of non-hydrolyzed protein in clear, visually appealing beverages.
Development Stage
The underlying technology for development of a wide variety of protein containing, visually appealing beverages, is fully enabled and has been demonstrated to provide for whey proteins with up to a 90% reduction in turbidity, thus enabling a “low turbidity protein” useful in providing clear, crisp products.
U.S. Patent Pending
Joe Christison
Senior Commercialization Associate
Life Sciences
(435) 797-9614
Reference: W10028