We are pleased to announce that the Polish Patent Office has granted a patent for the invention titled "Method of Producing Plant-Based Protein Bars," the bars produced by this method, and the use of the bar and foam.

The authors of the patent are:

• Dr Tomasz Cebulak, MS (Faculty of Technology and Life Sciences, Institute of Food Technology and Nutrition)
• Associate Professor Ireneusz Kapusta, (Faculty of Technology and Life Sciences, Institute of Food Technology and Nutrition)
• Dr Karolina Pycia, MS (Faculty of Technology and Life Sciences, Institute of Food Technology and Nutrition)
• Dr Joanna Kaszuba, MS (Faculty of Technology and Life Sciences, Institute of Food Technology and Nutrition)
• Dr Maria Czernicka, MS (Faculty of Technology and Life Sciences, Institute of Food Technology and Nutrition)
• Dr Natalia Żurek, MS (Faculty of Technology and Life Sciences, Institute of Food Technology and Nutrition)

The composition of the bars is based on proteins obtained from hulled hemp seeds and isolates of milk thistle and evening primrose proteins. The fat content in the bar has been reduced to 10%.

The bars are a vegan product intended for consumption by convalescents, the elderly, athletes, and other consumers wishing to increase their intake of plant-based protein. These bars have a looser structure compared to market equivalents, thanks to the appropriately modified foam from potato protein isolate. An added value is the inclusion of yeast-derived beta-glucan and extracts from the leaves and roots of Echinacea purpurea, substances with proven immunoprotective effects. Market-available bars are characterized by increased hardness and the presence of gluten or lactose, whereas the presented product is free from lactose and gluten. The method of producing these bars is protected by a patent.