MUMBAI, India, Sept. 14 -- Intellectual Property India has published a patent application (202611086586 A) filed by Uttaranchal University on July 15, 2026, for Infused Plant-Based Energy Bar With Adaptogenic& Antioxidant Properties.
Inventors include Manya Goswami; Sonika Kalia; Tanu Shree; and Indra Rautela.
The application for the patent was published on September 11, 2026, under issue no. 37/2026.
Abstract: The present invention provides a novel method for preparing a clean-label, plant-based nutritional energy bar formulated from Pyracantha crenulata (Ghingaru) berries, an underutilized indigenous Himalayan shrub traditionally esteemed for its cardioprotective, antioxidant, and adaptogenic properties. The energy bar comprises a precisely balanced matrix of carbohydrates, proteins, dietary fibers, natural sweeteners, and plant-derived bioactive compounds engineered to improve satiety, support digestive gut health, and enhance nutritional value. The manufacturing process involves an optimized workflow wherein the Ghingaru berries are thermally softened via boiling, dried, and mechanically separated from their internal seeds to produce a fiber-rich berry pulp matrix. Concurrently, a uniform texturizing base is established by dry roasting and coarsely grinding a balanced blend of oats, flaxseeds, pumpkin seeds, cinnamon powder, and cardamom powder. The seed-free berry pulp matrix and finely chopped dates are subsequently folded into the dry grain-seed base. To achieve structural binding and texturizing cohesion without relying on synthetic binders, chemical additives, or refined sugars, a warm, liquefied mixture of jaggery powder and ghee is poured over the combined dried ingredients under controlled heating.
Disclaimer: Curated by HT Syndication.
