Infant formula

Abstract

Provided herein are nutritional compositions comprising infant formula. Also provided herein are methods of producing nutritional compositions comprising infant formula.

Description

Attorney Docket No. 66145-708.601 INFANT FORMULA CROSS REFERENCE

[0001] This application claims the benefit of U.S. Provisional Application No.63 / 598,749, filed on November 14, 2023, which is incorporated herein by reference in its entirety. BACKGROUND

[0002] Adequate nutrition is important for infants. Breastfeeding is one option to provide adequate nutrition. Infant formulas are an alternate option to provide nutrition to infants. SUMMARY

[0003] Provided herein are compositions comprising a plant-based infant formula, suitable for infants from 0 - 12 months and potentially older children from the ages of 1 - 3 years of age. The nutritional formulation can comprise non-animal protein (e.g., pea protein), prebiotics, fats, carbohydrates, vitamins, and minerals suitable to serve as the sole source of nutrition. Additionally, the nutritional formulation can provide several benefits to the developing microbiome, including microbiome composition, microbiota function and metabolism, and host metabolism.

[0004] In some aspects, provided herein is a liquid nutritional composition comprising: one or more non-animal proteins; one or more oils; one or more sources of carbohydrates; one or more inulins; xanthan gum; and locust bean gum, wherein the xanthan gum and locust bean gum together comprise less than 0.18% by weight of the liquid nutritional composition. In some aspects, provided herein is a method of supplying nutrition to a human child, the method comprising administering to the child any liquid nutritional compositions described herein. INCORPORATION BY REFERENCE

[0005] Each patent, publication, and non-patent literature cited in the application is hereby incorporated by reference in its entirety as if each was incorporated by reference individually. To the extent publications and patents or patent applications incorporated by reference contradict the disclosure contained in the specification, the specification is intended to supersede and / or take precedence over any such contradictory material.Attorney Docket No. 66145-708.601 BRIEF DESCRIPTION OF THE DRAWINGS

[0006] The features of the present disclosure are set forth with particularity in the appended claims. A better understanding of the features and advantages of the present disclosure will be obtained by reference to the following detailed description that sets forth illustrative embodiments, in which the principles of the disclosure are utilized, and the accompanying drawings (also “Figure” and “FIG.” herein), of which:

[0007] FIG.1 shows an overview of an example experimental design and sample collection to study nutritional products described herein as a sole source of nutrition.

[0008] FIG.2 shows an overview of example experimental outcomes of the experimental design described in FIG.1.

[0009] FIG.3A shows optimal levels of stabilizers based on viscosity and physical stability. Xanthan: xanthan gum, LBG: locust bean gum.

[0010] FIG.3B is the heatmap illustrating the optimal ranges of xanthan gum and locust bean gum (LBG) identified.

[0011] FIG.4 shows a box plot showing pH across donors in the various conditions after 48h of incubation. Four products were tested on the fecal microbiota of ten 3-12 months old infants, and a negative control (blank) was included for each donor as a reference. Asterisks indicate statistical significance versus the untreated control (p <0.05).

[0012] FIG.5A shows a box plot showing gas production (kPa) across donors in the various conditions after 48h of incubation. Four products were tested on the fecal microbiota of ten 3-12 months old infants, and a negative control (blank) was included for each donor as a reference. Asterisks indicate statistical significance versus the untreated control (p <0.05).

[0013] FIG.5B is a volcano plot, showing differences in gas production between each treatment and negative control at 48h of incubation. Statistical significance (-log(p-value)) is plotted in function of fold change (log2(treatment / control)). Value 1.3 on the y-axis (red dotted line) corresponds with p-value 0.05, thus indicating the level above which a difference between treatment and control is statistically significant across the donors. The zero value on the x-axis marks the separation between elevated gas production in treatment versus control (right) or lower gas production than control (left). This classifies conditions into one of four categories: non-significantly lower gas production than reference (bottom left), significantly lower gas production than reference (top left), non-significantly higher gas production than reference (bottom right) and significantly higher gas production than reference (top right).Attorney Docket No. 66145-708.601

[0014] FIG.6A shows box plots showing treatment impact on production of acetate (top), propionate (middle) and butyrate (bottom) (mM) across donors in the various conditions after 48h of incubation. Four products were tested on the fecal microbiota of ten 3-12 months old infants, and a negative control (blank) was included for each donor as a reference. Asterisks indicate statistical significance versus the untreated control (p <0.05).

[0015] FIG.6B show volcano plots showing differences in acetate (top), propionate (middle), and butyrate (bottom) production between treatment and negative control at 48h of incubation. Statistical significance (-log(p-value)) is plotted in function of fold change (log2(treatment / control)). Value 1.3 on the y-axis (red dotted line) corresponds with p-value 0.05, thus indicating the level above which a difference between treatment and control is statistically significant across the donors. The zero value on the x-axis marks the separation between elevated SCFA production in treatment versus control (right) or lower SCFA production than control (left). This classifies conditions into one of four categories: non- significantly lower SCFA production than reference (bottom left), significantly lower SCFA production than reference (top left), non-significantly higher SCFA production than reference (bottom right) and significantly higher SCFA production than reference (top right).

[0016] FIG.7 shows a box plot showing lactate rest fractions remaining at 48h of incubation (mM) across donors in the various conditions. Four products were tested on the fecal microbiota of ten 3-12 months old infants, and a negative control (blank) was included for each donor as a reference. Asterisks indicate statistical significance versus the untreated control (p <0.05).

[0017] FIG.8A shows box plots showing treatment impact on production of BCFA (top) and ammonium (bottom) across donors in the various conditions after 48h of incubation. Four products were tested on the fecal microbiota of ten 3-12 months old infants, and a negative control (blank) was included for each donor as a reference. Asterisks indicate statistical significance versus the untreated control (p <0.05).

[0018] FIG.8B shows volcano plots showing differences in BCFA (top) and ammonium (bottom) production between treatment and negative control at 48h of incubation. Statistical significance (-log(p-value)) is plotted in function of fold change (log2(treatment / control)). Value 1.3 on the y-axis (red dotted line) corresponds with p-value 0.05, thus indicating the level above which a difference between treatment and control is statistically significant across the donors. The zero value on the x-axis marks the separation between elevated production of proteolytic markers in treatment versus control (right) or lower production of proteolyticAttorney Docket No. 66145-708.601 markers than control (left). This classifies conditions into one of four categories: non- significantly lower production of proteolytic markers than reference (bottom left), significantly lower production of proteolytic markers than reference (top left), non- significantly higher production of proteolytic markers than reference (bottom right) and significantly higher production of proteolytic markers than reference (top right).

[0019] FIG.9 shows Redundancy analysis (RDA) of centered (i.e., normalized for differences in scale) metabolic concentrations, presented as response variables (red), to treatments, presented as explanatory variables (black), using type 2 scaling. Type 2 scaling implies that vector angles are a measure for correlation, with 0° angles representing max correlation (cos 0° = 1), 90° angles representing absence of correlation (cos 90° = 0) and 180° angles representing inverse correlation (cos 180° = -1). Vector length is a measure for the relative weight of a given variable in the ordination. Each dot represents one donor, and each color represents one of five conditions.

[0020] FIG.10 shows bacterial biomass density (Log10(total bacterial cells / mL)) of the fecal suspensions of the ten infant donors (donor A-J).

[0021] FIGs.11A-11B show alpha-diversity, expressed by species richness (FIG.11A) and species evenness (FIG.11B) in the original fecal suspensions of the ten infant donors.

[0022] FIG.12 shows microbial community compositions (%) in the ten infant donors’ fecal samples. Composition is shown at the bacterial phylum and family levels, displaying the 20 most abundant taxa. Taxa not represented among the top 20 are classified as ‘Others.’

[0023] FIG.13 shows microbial community compositions (%) in the ten infant donors’ fecal samples. Composition is shown at the bacterial genus and species levels, displaying the 20 most abundant taxa. Taxa not represented among the top 20 are classified as ‘Others.’

[0024] FIG.14A shows a box plot showing bacterial biomass (Log10(cells / mL)) across donors in the various conditions after 48h of incubation. Four products were tested on the fecal microbiota of ten 3-12 months old infants, and a negative control (blank) was included for each donor as a reference. No statistically significant treatment effect versus the untreated control was found.

[0025] FIG.14B shows a volcano plot, showing differences in biomass between each treatment and negative control at 48h of incubation. Statistical significance (-log(p-value)) is plotted in function of fold change (log2(treatment / control)). Value 1.3 on the y-axis (red dotted line) corresponds with p-value 0.05, thus indicating the level above which a difference between treatment and control is statistically significant across the donors. The zero value onAttorney Docket No. 66145-708.601 the x-axis marks the separation between elevated biomass in treatment versus control (right) or lower biomass than control (left). This classifies conditions into one of four categories: non-significantly lower biomass than reference (bottom left), significantly lower biomass than reference (top left), non-significantly higher biomass than reference (bottom right) and significantly higher biomass than reference (top right).

[0026] FIGs.15A-15B show bacterial diversity, expressed by four different diversity indices – species richness (FIG.15A) and species evenness (FIG.15B) – in various conditions 48 hours after start of incubation. Four products were tested on the fecal microbiota of ten 3-12 months old infants, and a negative control (blank) was included for each donor as a reference. Statistical significance as compared to the negative control is indicated with ‘*’ (p ≤ 0.05). RM: Suzanne’s Specialties 18DE Rice Maltodextrin, RSS: Suzanne’s Specialties 28DE Rice Syrup Solids, CSS: Globe 28 DE Corn Syrup Solids, and Lac: Kerry Pharma Lactose.

[0027] FIGs.16A-16B show beta-diversity in the various conditions 48h after start of incubation, represented by hierarchical clustering (FIG.16A) and DAPC (FIG.16B). FIG. 16A: Dissimilarities in community composition between the various conditions are expressed in the dendrogram, where the sum of the horizontal lines separating two conditions is a measure for dissimilarity in terms of community composition between respective conditions. FIG.16B: LD1 and LD2 in the DAPC plot are Linear Discriminants, and each dot represents one of the ten donors.

[0028] FIG.17 shows relative abundances (%) of treatment-induced enriched Bifidobacterium species present in the infant gut microbiota (n = 10). ‘#’ indicates statistically and biologically significant enrichment in treatment versus control (corresponding with ‘+++’ in Table 6). ‘*’ indicates statistically significant enrichment in treatment versus control (corresponding ‘++’ in Table 6), as identified by linear discriminant analysis Effect Size (LEfSe) and / or treeclimbR. Novel species are indicated with unique alpha-numeric names (spXXXXXXXXX), whose identities are trackable in the GTDB database (https: / / gtdb.ecogenomic.org / ).

[0029] FIG.18 shows relative abundances (%) of treatment-induced enriched Bifidobacterium species, as well as the genus Bifidobacterium (bottom right), present in the infant gut microbiota (n = 10). ‘#’ indicates statistically and biologically significant enrichment in treatment versus control (corresponding with ‘+++’ in Table 6). ‘*’ indicates statistically significant enrichment in treatment versus control (corresponding ‘++’ in TableAttorney Docket No. 66145-708.601 6), as identified by LefSe and / or treeclimbR. Novel species are indicated with unique alpha- numeric names (spXXXXXXXXX), whose identities are trackable in the GTDB database (https: / / gtdb.ecogenomic.org / ).

[0030] FIG.19 shows relative abundances (%) of treatment-induced enriched Collinsella species present in the infant gut microbiota (n = 10). ‘#’ indicates statistically and biologically significant enrichment in treatment versus control (corresponding with ‘+++’ in Table 6). ‘*’ indicates statistically significant enrichment in treatment versus control (corresponding ‘++’ in Table 6), as identified by LefSe and / or treeclimbR. Novel species are indicated with unique alpha-numeric names (spXXXXXXXXX), whose identities are trackable in the GTDB database (https: / / gtdb.ecogenomic.org / ).

[0031] FIG.20 shows relative abundances (%) of treatment-induced enriched Collinsella species, as well as the genus Collinsella (bottom right), present in the infant gut microbiota (n = 10). ‘#’ indicates statistically and biologically significant enrichment in treatment versus control (corresponding with ‘+++’ in Table 6). ‘*’ indicates statistically significant enrichment in treatment versus control (corresponding ‘++’ in Table 6), as identified by LefSe and / or treeclimbR. Novel species are indicated with unique alpha-numeric names (spXXXXXXXXX), whose identities are trackable in the GTDB database (https: / / gtdb.ecogenomic.org / ).

[0032] FIG.21 shows relative abundances (%) of six treatment-induced enriched species belonging to genera other than Bifidobacterium or Collinsella of the infant gut microbiota (n=10). ‘(*)’ indicates biologically significant enrichment in treatment versus control (‘+’ in Table 6), ‘*’ indicates statistically significant enrichment in treatment versus control (corresponding with ‘++’ in Table 6), as identified by LEfSe and / or treeclimbR. Novel species are indicated with unique alpha-numeric names (spXXXXXXXXX), whose identities are trackable in the GTDB database (https: / / gtdb.ecogenomic.org / ).

[0033] FIG.22 shows a box plot displaying the relative abundance (%) of Veillonella nakazawae in the various conditions.

[0034] FIGs.23A-23B are heatmaps showing correlation between metabolite production and bacterial enrichments cross conditions. Taxa are shown for which at least one correlation reached statistical significance. ‘*’: p <0.05; ‘**’: p <0.01; ‘***’: p <0.001. Correlation analysis was performed at the bacterial genus (FIG.23A) and species (FIG.23B) level. The strength of the correlation is expressed by a color according to the legend, with yellow indicating max correlation (=1), green-blue indicating absence of correlation (=0), and purpleAttorney Docket No. 66145-708.601 indicating inverse correlation (=-1). Clustering of the individual metabolites and taxa is indicated at the top and right.

[0035] FIG.24 is a box plot showing pH across donors in the various conditions after 48 hours of incubation. Five products were tested on the fecal microbiota of ten 3-12 months old infants, and a negative control (blank) was included for each donor as a reference. ‘*’ indicates statistical significance versus the untreated control (p <0.05).

[0036] FIG.25A is a box plot showing gas production (kPa) across donors in the various conditions between 0-48 hours of incubation. Five products were tested on the fecal microbiota of ten 3-12 months old infants, and a negative control (blank) was included for each donor as a reference. ‘*’ indicates statistical significance versus the untreated control (p <0.05).

[0037] FIG.25B is a volcano plot, showing differences in gas production between each treatment and negative control at 48h of incubation. Statistical significance (-log(p-value)) is plotted in function of fold change (log2(treatment / control)). Value 1.3 on the y-axis (red dotted line) corresponds with p-value 0.05, thus indicating the level above which a difference between treatment and control is statistically significant across the donors. The zero value on the x-axis marks the separation between elevated gas production in treatment versus control (right) or lower gas production than control (left). This classifies conditions into one of four categories: non-significantly lower gas production than reference (bottom left), significantly lower gas production than reference (top left), non-significantly higher gas production than reference (bottom right) and significantly higher gas production than reference (top right).

[0038] FIG.26A shows box plots showing treatment impact on production of acetate (top), propionate (middle), and butyrate (bottom) across donors in the various conditions after 48 hours of incubation. Five products were tested on the fecal microbiota of ten 3-12 months old infants, and a negative control (blank) was included for each donor as a reference. ‘*’ indicates statistical significance versus the untreated control (p <0.05).

[0039] FIG.26B shows volcano plots showing differences in acetate (top), propionate (middle), and butyrate (bottom) production between treatment and negative control at 48h of incubation. Statistical significance (-log(p-value)) is plotted in function of fold change (log2(treatment / control)). Value 1.3 on the y-axis (red dotted line) corresponds with p-value 0.05, thus indicating the level above which a difference between treatment and control is statistically significant across the donors. The zero value on the x-axis marks the separation between elevated SCFA production in treatment versus control (right) or lower SCFAAttorney Docket No. 66145-708.601 production than control (left). This classifies conditions into one of four categories: non- significantly lower SCFA production than reference (bottom left), significantly lower SCFA production than reference (top left), non-significantly higher SCFA production than reference (bottom right) and significantly higher SCFA production than reference (top right).

[0040] FIG.27 is a box plot showing lactate rest fractions remaining at 48 hours of incubation across donors in the various conditions. Five products were tested on the fecal microbiota of ten 3-12 months old infants, and a negative control (blank) was included for each donor as a reference. ‘*’ indicates statistical significance versus the untreated control (p <0.05).

[0041] FIG.28A show box plots showing treatment impact on production of branched- chain fatty acids or BCFA (top) and ammonium (bottom) across donors in the various conditions after 48 hours of incubation. Five products were tested on the fecal microbiota of ten 3-12 months old infants, and a negative control (blank) was included for each donor as a reference. ‘*’ indicates statistical significance versus the untreated control (p <0.05).

[0042] FIG.28B shows volcano plots showing differences in BCFA (top) and ammonium (bottom) production between treatment and negative control at 48h of incubation. Statistical significance (-log(p-value)) is plotted in function of fold change (log2(treatment / control)). Value 1.3 on the y-axis (red dotted line) corresponds with p-value 0.05, thus indicating the level above which a difference between treatment and control is statistically significant across the donors. The zero value on the x-axis marks the separation between elevated production of proteolytic markers in treatment versus control (right) or lower production of proteolytic markers than control (left). This classifies conditions into one of four categories: non- significantly lower production of proteolytic markers than reference (bottom left), significantly lower production of proteolytic markers than reference (top left), non- significantly higher production of proteolytic markers than reference (bottom right) and significantly higher production of proteolytic markers than reference (top right).

[0043] FIG.29 shows Redundancy analysis (RDA) of centered (i.e., normalized for differences in scale) metabolic concentrations, presented as response variables (red), to treatments, presented as explanatory variables (black), using type 2 scaling. Type 2 scaling implies that vector angles are a measure for correlation, with 0° angles representing max correlation (cos 0° = 1), 90° angles representing absence of correlation (cos 90° = 0) and 180° angles representing inverse correlation (cos 180° = -1). Vector length is a measure for theAttorney Docket No. 66145-708.601 relative weight of a given variable in the ordination. Each dot represents one donor, and each color represents one of six conditions.

[0044] FIG.30 shows bacterial biomass density (Log10(total bacterial cells / mL)) in the fecal suspensions of the ten donors (A-J).

[0045] FIGs.31A-31B shows alpha-diversity, expressed by species richness (A) and species evenness (B), in the original fecal suspensions of the ten infant donors.

[0046] FIG.32A is a box plot showing bacterial biomass densities (Log10(cells / mL)) across donors in the various conditions, 48 hours after the start of incubation. Five products were tested on the fecal microbiota of ten 3-12 months old infants, and a negative control (blank) was included for each donor as a reference. ‘*’ indicates statistical significance versus the untreated control (p <0.05).

[0047] FIG.32B is a volcano plot showing differences in biomass densities between each treatment and negative control at 48h of incubation. Statistical significance (-log(p-value)) is plotted in function of fold change (log2(treatment / control)). Value 1.3 on the y-axis (red dotted line) corresponds with p-value 0.05, thus indicating the level above which a difference between treatment and control is statistically significant across the donors. The zero value on the x-axis marks the separation between elevated biomass production in treatment versus control (right) or lower biomass production than control (left). This classifies conditions into one of four categories: non-significantly lower biomass production than reference (bottom left), significantly lower biomass production than reference (top left), non-significantly higher biomass production than reference (bottom right) and significantly higher biomass production than reference (top right).

[0048] FIGs.33A-33B show bacterial diversity, expressed by species richness (FIG.33A) and species evenness (FIG.33B), in the various conditions 48 hours after the start of incubation. Five products were tested on the fecal microbiota of ten 3-12 months old infants, and a negative control (blank) was included for each donor as a reference. Statistical significance as compared to the untreated control (blank) is indicated with ‘*’ (p <0.05).

[0049] FIGs.34A-34B show beta-diversity in the various conditions 48h after start of incubation, represented by hierarchical clustering (FIG.34A) and DAPC (FIG.34B). FIG. 34A: Dissimilarities in community composition between the various conditions are expressed in the dendrogram, where the sum of the horizontal lines separating two conditions is a measure for dissimilarity in terms of community composition between respective conditions.Attorney Docket No. 66145-708.601 FIG.34B: LD1 and LD2 in the DAPC plot are Linear Discriminants, and each dot represents one of the ten donors.

[0050] FIG.35 shows box plots displaying relative abundances (%) of treatment-induced enriched species across donors. ‘*’ indicates statistically significant enrichment in treatment versus control (‘++’ in Table 8); ‘(*)’ indicates biologically significant bacterial enrichment versus control (‘+’ in Table 8), as identified by LEfSe and / or treeclimbR. Novel species are indicated with unique alpha-numeric names (spXXXXXXXXX), whose identities are trackable in the GTDB database (https: / / gtdb.ecogenomic.org / ).

[0051] FIG.36 shows Redundancy analysis (RDA) of centered (i.e., normalized for differences in scale) bacterial abundances, presented as response variables (red), to treatments, presented as explanatory variables (black), using type 2 scaling. Type 2 scaling implies that vector angles are a measure for correlation, with 0° angles representing max correlation (cos 0° = 1), 90° angles representing absence of correlation (cos 90° = 0) and 180° angles representing inverse correlation (cos 180° = -1). Vector length is a measure for the relative weight of a given variable in the ordination. Each dot represents one donor, and each color represents one of six conditions.

[0052] FIG.37 shows box plots displaying relative abundances (%) of the bacterial species identified by redundancy analysis across donors (FIG.36). Colors of boxes correspond to phyla Actinomycetota (blue), Bacillota (red), Bacteroidota (green), and Pseudomonadota (grey).

[0053] FIG.38 shows heatmap showing correlations between metabolite production and bacterial enrichments across conditions. Taxa are shown for which at least one correlation reached statistical significance (indicated with asterisk: (* p <0.05; ** p <0.01; *** p <0.001). Correlation analysis was performed at the bacterial genus (left) and species (right) level. The strength of the correlation is expressed by a color according to the legend, with yellow indicating max correlation (=1), green-blue indicating absence of correlation (=0), and purple indicating inverse correlation (=-1). Clustering of the individual metabolites and taxa is indicated at the top and right.

[0054] FIG.39 illustrates LEfSe analysis showing genera with significantly different abundances between untreated control (Blank) and treated conditions (Maltodextrin (top left), rice syrup solids (top right), corn syrup solids (bottom left) and lactose (bottom right)), 48h after the start of incubation. The sections highlighted in yellow represent features (in this case taxa) that are more abundant in the treated conditions (enrichments), while the sectionsAttorney Docket No. 66145-708.601 highlighted in purple represent features that are more abundant in the untreated control (Control). The x-axis represents the LDA score (measure for difference in abundance between investigated conditions), with LDA scores of + / -2, generally accepted as biologically relevant.

[0055] FIG.40 illustrates LEfSe analysis showing species with significantly different abundances between untreated control (Blank) and treated conditions (Maltodextrin (top left), rice syrup solids (top right), corn syrup solids (bottom left) and lactose (bottom right)), 48h after the start of incubation. The sections highlighted in yellow represent features (in this case taxa) that are more abundant in the treated conditions (enrichments), while the sections highlighted in purple represent features that are more abundant in the untreated control (Control). The x-axis represents the LDA score (measure for difference in abundance between investigated conditions), with LDA scores of + / -2, generally accepted as biologically relevant.

[0056] FIG.41 shows differential abundance analysis (treeclimbR) to identify differences in community composition at various taxonomic levels between the rice maltodextrin-treated condition (right) and untreated control (blank) (left), based on samples collected 48h after start of incubation. The obtained scatter plot classifies taxa into four categories based on abundances in compared conditions: a) not significant and not biologically relevant (grey), b) biologically relevant, but not statistically significant (green), c) statistically significant, but not biologically relevant (blue), and d) biologically and statistically significant (red).

[0057] FIG.42 shows differential abundance analysis (treeclimbR) to identify differences in community composition at various taxonomic levels between the rice syrup solids-treated condition (right) and untreated control (blank) (left), based on samples collected 48h after start of incubation. The obtained scatter plot classifies taxa into four categories based on abundances in compared conditions: a) not significant and not biologically relevant (grey), b) biologically relevant, but not statistically significant (green), c) statistically significant, but not biologically relevant (blue), and d) biologically and statistically significant (red).

[0058] FIG.43 shows differential abundance analysis (treeclimbR) to identify differences in community composition at various taxonomic levels between the corn syrup solids-treated condition (right) and untreated control (blank) (left), based on samples collected 48h after start of incubation. The obtained scatter plot classifies taxa into four categories based on abundances in compared conditions: a) not significant and not biologically relevant (grey), b)Attorney Docket No. 66145-708.601 biologically relevant, but not statistically significant (green), c) statistically significant, but not biologically relevant (blue), and d) biologically and statistically significant (red).

[0059] FIG.44 shows differential abundance analysis (treeclimbR) to identify differences in community composition at various taxonomic levels between the lactose-treated condition (right) and untreated control (blank) (left), based on samples collected 48h after start of incubation. The obtained scatter plot classifies taxa into four categories based on abundances in compared conditions: a) not significant and not biologically relevant (grey), b) biologically relevant, but not statistically significant (green), c) statistically significant, but not biologically relevant (blue), and d) biologically and statistically significant (red).

[0060] FIG.45 illustrates LEfSe analysis showing species with significantly different abundances between untreated control (Blank) and treated conditions (dairy formula (top left), soy formula (top right), rice formula (bottom left) and pea formula (bottom right)), 48h after the start of incubation. The sections highlighted in yellow represent features (in this case taxa) that are more abundant in the treated conditions (enrichments), while the sections highlighted in purple represent features that are more abundant in the untreated control (Control). The x-axis represents the LDA score (measure for difference in abundance between investigated conditions), with LDA scores of + / -2, generally accepted as biologically relevant.

[0061] FIG.46 illustrates LEfSe analysis showing species with significantly different abundances between untreated control (Blank) and treated condition (hydrolyzed pea formula), 48h after the start of incubation. The sections highlighted in yellow represent features (in this case taxa) that are more abundant in the treated conditions (enrichments), while the sections highlighted in purple represent features that are more abundant in the untreated control (Control). The x-axis represents the LDA score (measure for difference in abundance between investigated conditions), with LDA scores of + / -2, generally accepted as biologically relevant.

[0062] FIG.47 shows differential abundance analysis (treeclimbR) to identify differences in community composition at various taxonomic levels between the rice formula-treated condition (right) and untreated control (blank) (left), based on samples collected 48h after start of incubation. The obtained scatter plot classifies taxa into four categories based on abundances in compared conditions: a) not significant and not biologically relevant (grey), b) biologically relevant, but not statistically significant (green), c) statistically significant, but not biologically relevant (blue), and d) biologically and statistically significant (red).Attorney Docket No. 66145-708.601 DETAILED DESCRIPTION

[0063] Provided herein are compositions and methods for providing or supplying nutrition to a child.

[0064] The first 1000 days of life, spanning from conception to a child’s second birthday, are a critical period of development that lays the foundation for lifelong health and well- being. This period is a window of opportunity when optimal nutrition, care, and stimulation are vital for a child’s physical growth, cognitive development, and overall health outcomes.

[0065] During this time, the brain undergoes rapid development, with neural connections forming at a remarkable rate. Adequate nutrition, including essential nutrients such as proteins, fats, vitamins, and minerals, is helpful to support optimal brain development. Proper nutrition in the form of breastfeeding or infant formula helps provide essential building blocks for cognitive function, immune system development, and overall growth.

[0066] The first 1000 days also play a significant role in establishing long-term health outcomes. Nutritional deficiencies, exposure to toxins, and stress during this period can have lasting effects on a child’s physical health, predisposing them to chronic diseases later in life, such as obesity, diabetes, and cardiovascular diseases. On the other hand, providing a nurturing and supportive environment during this period can enhance resilience and protect against future health risks.

[0067] Recognizing the importance of the first 1000 days, efforts are being made to improve maternal and child health, improve access to quality healthcare, promote breastfeeding, and provide comprehensive support to families during this critical period. Investing in the well-being of children during the first 1000 days is crucial for building a strong foundation for their future health, development, and overall quality of life.

[0068] Exclusive breastfeeding can provide almost all of the nutrients important for infant growth, and it aids in the support of immunological, neurological, metabolic, and skeletal systems. Breastfeeding offers a multitude of benefits for both infants and mothers. Breast milk is specifically designed to meet the nutritional needs of infants, providing a balance of proteins, fats, carbohydrates, vitamins, and minerals. It contains essential antibodies, enzymes, and immune cells that help protect infants against infections and diseases, reducing the risk of respiratory infections, ear infections, gastrointestinal illnesses, and allergies. Breastfeeding is also associated with a lower incidence of chronic conditions like obesity, diabetes, and certain childhood cancers.Attorney Docket No. 66145-708.601

[0069] Additionally, breastfeeding can promote optimal growth and development, as breast milk composition changes to adapt to the changing needs of the growing infant. It can support the development of the infant’s immune system, cognitive abilities, and overall brain development. The act of breastfeeding can also foster bonding and emotional attachment between the mother and baby, promoting a sense of security and well-being.

[0070] While breastfeeding is a natural process, it can sometimes present challenges. Support from healthcare providers, lactation consultants, and a supportive community can help overcome these challenges and ensure successful breastfeeding. Overall, breastfeeding provides numerous health benefits, nurturing both the physical and emotional well-being of infants and mothers alike.

[0071] Many mothers, however, are not able to, or choose not to breastfeed their infants, and in those cases infant formula is an appropriate substitute feeding for infants. Some infant formulas have been based on animal protein and other animal products. Plant-based nutrition is more recently becoming increasingly important in order to result in healthier populations, avoid of chronic illness, and support greater sustainability of the food system. However, plant-based nutritional formulations present new challenges not present for animal-based approaches, including issues of product stability and physiochemical performance, solubility, and others. In the early life nutrition space, the developing microbiome has been recognized as a critical system important for proper infant development and health. Nutritional formulations that support the developing microbiome are crucial for infant feeding approaches going forward.

[0072] These compositions and methods will be useful across several populations of infants and young children, including healthy term infants 0 – 12 months of age, preterm infants, infants with cow milk allergy, infants with transient digestive issues related to infant formula intolerance, as well as children ages one to three.

[0073] These compositions and methods may be used to further understand how plant- based nutritional formulations could be used to support the appropriate health and development of infants, modeled on the exclusively breastfed infants. Infant Formula

[0074] Infant formula can play a role in providing essential nutrition to infants who are unable to breastfeed or when breastfeeding is not an option. While breastfeeding can be recommended as a source of nutrition for infants, infant formula can serve as a suitable alternative and can support healthy growth and development.Attorney Docket No. 66145-708.601

[0075] One of the benefits of infant formula is that it is specifically formulated to provide the necessary nutrients to meet an infant’s nutritional needs. It contains a balanced combination of proteins, carbohydrates, fats, vitamins, and minerals for a baby’s healthy development. The composition of infant formula is regulated and standardized to ensure its safety and quality.

[0076] Infant formula also provides a convenient and practical option for parents who may not be able to breastfeed exclusively or at all. It allows for flexibility in feeding, enabling both parents and caregivers to participate in the nourishment of the child. This can be particularly beneficial for families with specific circumstances or challenges that make breastfeeding difficult.

[0077] Moreover, infant formula can be a suitable choice for infants with certain medical conditions or allergies that may prevent them from tolerating breast milk. There are specialized formulas available to address specific needs, such as lactose-free or hypoallergenic formulas, which can provide appropriate nutrition for these infants.

[0078] While infant formula serves as a valuable alternative, it is recommended to consult healthcare professionals for guidance on the appropriate use and preparation of infant formula to ensure the sufficient nutrition for infants. Plant-Based Diets

[0079] Plant-based diets are gaining recognition for their positive impact on both personal health and the environment. Emphasizing the consumption of fruits, vegetables, whole grains, legumes, nuts, and seeds, plant-based diets offer a multitude of benefits. They are typically lower in saturated fats and cholesterol, while being rich in dietary fiber, vitamins, minerals, and antioxidants. This can contribute to a reduced risk of chronic diseases such as heart disease, type 2 diabetes, and certain types of cancer. Plant-based diets are also associated with maintaining a healthy weight and supporting overall longevity.

[0080] Additionally, plant-based diets can have a lower environmental footprint compared to diets centered around animal products. Livestock production can be a significant contributor to greenhouse gas emissions, deforestation, and water pollution. By choosing plant-based options, individuals can help mitigate these environmental concerns and promote sustainability. Plant-based diets can also conserve resources such as land and water, as plant cultivation generally requires fewer inputs compared to animal agriculture.

[0081] While adopting a plant-based diet can offer numerous benefits, it is important to ensure adequate intake of essential nutrients, such as vitamin B12, iron, and omega-3 fattyAttorney Docket No. 66145-708.601 acids, which are commonly found in animal-based foods. Proper meal planning and consideration of nutrient sources can help individuals meet their nutritional needs while following a plant-based lifestyle. Infant Microbiome

[0082] The infant microbiome plays a crucial role in the overall health and development of a child. The microbiome refers to the community of microbes, including bacteria, viruses, and fungi, that reside in and on our bodies. In infants, the microbiome primarily develops in the gut and can be influenced by various factors such as mode of delivery (vaginal or cesarean), feeding practices (breast milk or formula), and early exposure to environmental microbes.

[0083] The infant microbiome can serve several functions. It can help in the digestion and absorption of nutrients, aiding in the development of a healthy immune system. The gut microbiota also plays a role in training the immune system to distinguish between harmful pathogens and harmless substances, thus reducing the risk of allergies and autoimmune diseases later in life. Additionally, the microbiome can help in the synthesis of certain vitamins and short-chain fatty acids that contribute to the overall well-being of the infant.

[0084] Furthermore, the infant microbiome can be linked to the development of the brain and cognitive function. There can be a correlation between the composition of the gut microbiota and neurodevelopmental disorders such as autism spectrum disorder and attention deficit hyperactivity disorder (ADHD). This highlights the connection between the gut and the brain, referred to as the “gut-brain axis.”

[0085] Efforts are being made to promote a healthy microbiome early in life. Breastfeeding, as it provides essential nutrients and beneficial bacteria, is encouraged to support the development of a diverse and balanced microbiome. Additionally, avoiding unnecessary use of antibiotics and promoting a hygienic, yet microbe-friendly environment can help optimize the establishment of a healthy infant microbiome. Microbial Composition

[0086] The microbial composition of the infant microbiome is a community of microorganisms that inhabit various parts of the body. The infant microbiome starts to develop at birth and can be influenced by a variety of factors including mode of delivery, feeding practices, and early exposure to environmental microbes. The infant gut is colonized by facultative anaerobes, such as Enterobacteriaceae, which are commonly found in the birth canal and surrounding environment. As the infant ages and transitions to solid foods, the gutAttorney Docket No. 66145-708.601 microbiome diversifies, with the dominance of Bifidobacteria and other beneficial bacteria. Breastfeeding can help shape the infant gut microbiome as it provides a rich source of beneficial bacteria, such as Bifidobacterium and Lactobacillus. The establishment of a diverse and balanced microbiome in early life can help with immune development, nutrient metabolism, and protection against pathogens. However, the specific microbial composition can vary among infants based on individual factors such as genetics, environment, and maternal influences.

[0087] In some embodiments, plant-based compositions described herein can enhance the diversity of the developing microbiome. In some embodiments, plant-based compositions described herein can promote the growth of commensal bacteria. Non-limiting examples of the commensal bacteria can include Bifidobacterium, Collinsella, or Megasphaera. In some embodiments, plant-based compositions described herein can re-establish Collinsella, Bifidobacteria, or Megasphaera following perturbation of the developing microbiome, such as antibiotic administration, diarrhea, or other illnesses. In some embodiments, plant-based compositions described herein can promote enrichment of Bifidobacterium, Collinsella, Enterococcus, Megasphaera, or any combinations thereof. In some embodiments, the level of Bifidobacterium, Collinsella, Enterococcus, Megasphaera, or any combinations thereof is higher or increased in a subject (e.g., a child, an infant, an adult, etc.) administered with the plant-based compositions described herein compared to prior to the administration or compared to a subject not administered with the plant-based compositions described herein.

[0088] In some embodiments, Bifidobacterium can comprise Bifidobacterium breve, Bifidobacterium catenulatum, Bifidobacterium infantis, Bifidobacterium kashiwanohense, Bifidobacterium kashiwanohense_A, Bifidobacterium longum, Bifidobacterium miconisargentati, Bifidobacterium pseudocatenulatum, Bifidobacterium puttorum B, Bifidobacterium reuteri, Bifidobacterium saguini, Bifidobacterium sp002742445, or Bifidobacterium sp022739095.

[0089] In some embodiments, Collinsella can comprise Collinsella aerofaciens_H, Collinsella sp002232035, Collinsella sp022713905, Collinsella sp022728415, Collinsella sp900540895, Collinsella sp900544095, Collinsella sp900546455, Collinsella sp900548495, Collinsella sp900550825, Collinsella sp900759335, Collinsella sp905214525, or Collinsella sp905216045.

[0090] In some embodiments, Megasphaera can comprise Megasphaera massiliensis.

[0091] In some embodiments, Enterococcus can comprise Enterococcus faecalis.Attorney Docket No. 66145-708.601 Prebiotics

[0092] Substrates that are selectively utilized by host microorganisms and that have the potential to improve human and animal health by reducing the risk of burden or disease can be considered prebiotics. According to the traditional definition, prebiotics can include non- digestible food ingredients that beneficially affect the host by selectively stimulating the growth and / or activity of one or a limited number of beneficial bacteria such as bifidobacteria and lactobacilli in the colon, thereby improving host health. This definition was based on traditional culture methods, which can be insufficient to reveal the complexity of prebiotic- induced microbial changes. Deep-sequencing methods have revealed that a wider bacterial spectrum can utilize prebiotic substrates and exert health-promoting effects. Therefore, the definition of a prebiotic was revised, as it is recognized today that prebiotic effects may be extended beyond bifidobacteria and lactobacilli. Still, to meet the selectivity criterion of a prebiotic, the range of affected microorganisms should be limited. A prebiotic, in addition to having a selective effect on microorganisms, can also evoke a net health benefit, for instance by decreasing intestinal pathogens or increasing or decreasing the production of health- related bacterial metabolites. The guiding principles are that microorganisms affected and metabolites produced are beneficial and linked to a defined health aspect. Short-Chain Fatty Acids (SCFAs) and Other Fermentation Parameters

[0093] Short-chain fatty acids (SCFAs) play a role in maintaining gut health and overall well-being. SCFAs are produced through the fermentation of dietary fiber by gut bacteria in the colon. The three main types of SCFAs are acetate, propionate, and butyrate.

[0094] SCFAs serve as an energy source for the cells lining the colon, helping to maintain their integrity and function. They also have anti-inflammatory properties and can modulate the immune system, promoting a healthy balance between pro-inflammatory and anti- inflammatory responses. This can help to prevent chronic inflammation and conditions such as inflammatory bowel disease.

[0095] Furthermore, SCFAs have been shown to enhance the absorption of minerals, such as calcium and magnesium, in the colon. They also contribute to the production of mucus, which acts as a protective barrier in the gut, preventing harmful bacteria from penetrating the intestinal lining.

[0096] Butyrate, for example, has beneficial effects on gut health. It acts as the preferred energy source for the cells of the colon, promoting their growth and preventing theirAttorney Docket No. 66145-708.601 apoptosis (cell death). Butyrate also has potent anti-cancer properties and is associated with a reduced risk of colorectal cancer.

[0097] To maintain a healthy gut, it is important to consume an adequate amount of dietary fiber, as this provides the substrate for SCFA production. Foods such as fruits, vegetables, whole grains, and legumes are excellent sources of fiber. By supporting the production of SCFAs, we can promote a diverse and balanced gut microbiota, which can promote gut health and overall well-being.

[0098] Another fermentation product produced by gut bacteria can comprise branched short chain fatty acids (BCFAs) are metabolites produced in the colon when branched chain amino acids are fermented. Non-limiting examples of BCFAs can comprise isobutyric acids, isovaleric acids, or methylbutyric acids. BCFAs can affect glucose and lipid metabolism in adipocytes.

[0099] Other examples of fermentation parameters can include, but are not limited to, pH, gas, lactate, or ammonium (NH4). In some embodiments, production of SCFA, BCFA, lactate and / or ammonium can affect the intestinal pH. In some embodiments, gas production can serve as a measure of microbial activity or the speed of fermentation. In some embodiments, intestinal gas can comprise N2, O2, CO2, H2, and / or CH4. Ammonium is a product of proteolytic degradation can be produced by urease-producing bacteria. In some embodiments, ammonium can be absorbed through the gut wall and detoxified in liver and / or kidneys. In some embodiments, ammonium production can be toxic to a subject suffering from impaired ammonium detoxifying capability (e.g., liver cirrhosis).

[0100] In some embodiments, plant-based compositions described herein can promote production of one or more SCFAs. In some embodiments, the level of one or more SCFAs may be higher or increased in a subject (e.g., a child, an infant, an adult, etc.) administered with plant-based compositions described herein compared to prior to the administration or compared to a subject not administered with plant-based compositions described herein. For example, plant-based compositions described herein can promote production of one or more SCFAs in the gut of the subject. In some embodiments, plant-based compositions described herein can promote production of acetate, propionate, or a combination thereof. In some embodiments, the level of acetate, propionate, or a combination thereof may be higher or increased in a subject (e.g., a child, an infant, an adult, etc.) administered with plant-based compositions described herein compared to prior to the administration or compared to a subject not administered with plant-based compositions described herein. In someAttorney Docket No. 66145-708.601 embodiments, plant-based compositions described herein can affect the production of one or more proteolytic fermentation markers. Non-limiting examples of proteolytic fermentation markers can include BCFA, pH, gas, lactate, or ammonium (NH4), or a combination thereof. In some embodiments, plant-based compositions described herein can promote a decrease in one or more proteolytic fermentation markers. In some embodiments, the level of one or more proteolytic fermentation markers is lower or decreased in a subject (e.g., a child, an infant, an adult, etc.) administered with plant-based compositions described herein compared to prior to the administration or compared to a subject not administered with plant-based compositions described herein. In some embodiments, plant-based compositions described herein can enhance gut barrier function. Importance of Physical Stability in Infant Formula matrix

[0101] Infant formula and other food nutrition products can benefit from physical stability of the liquid solution to provide nutrient stability, consistent nutrient delivery, compliance to dietary and governmental regulations, and taste improvements. In animal protein-based infant formulas, the protein can be highly soluble and have emulsifying capabilities. In plant protein-based infant formulas, the protein can be, as non-limiting examples, peas, soy, and rice. Plant protein-based infant formulas can be less soluble and have minimal emulsifying capacity. The insolubility of the protein, combined with insoluble mineral salts, essential fats, and carbohydrates, can benefit from adding stabilizing solutions, for example adding viscosity to reduce the rate of separation or instability or adding body through hydrocolloidal matrices to reduce the rate of separation or instability. These solutions use the addition of hydrocolloids, emulsifiers, or both.

[0102] In some cases, solutions are either synthetic, not consumer friendly, contain an allergen, or have known clinical drawbacks. For example, carrageenan, soy-based ingredients, and mono / diglycerides.

[0103] Some other options that are used in beverages have not yet been proven to be safe for infants. Possible options that were identified for testing include, but were not limited to: Acacia Gum, Locust Bean Gum, or Xanthan Gum, or any combination thereof.

[0104] In some embodiments, product trials on the bench scale (1 L) and pilot scale (50- 100 L) revealed that multiple ingredients provide intended stability. Processing variations and processing aids were also tested, but showed no significant improvement in product stability. CompositionsAttorney Docket No. 66145-708.601

[0105] In some aspects, provided herein is a composition comprising one or more non- animal proteins; one or more oils; one or more sources of carbohydrates; one or more prebiotics; and one or more stabilizers or gums. In some embodiments, one or more ingredients of the compositions can be organic. In some embodiments, the compositions can comprise a liquid composition or a powder composition. In some embodiments, the one or more stabilizers or gums can constitute less than 0.18% by weight of the composition. In some embodiments, provided herein is a composition that can provide sufficient nutrients to act as a sole nutrition source for an infant or a child. In some embodiments, the infant or the child can be less than 1 month, less than 6 months, or less than 12 months old. In some embodiments, the child can be about 1, about 2, or about 3 years of age. In some embodiments, the child can be under the age of 3. In some embodiments, compositions described herein can be formulated for bottle feeding. In some embodiments, the one or more prebiotics can comprise one or more inulins.

[0106] In some embodiments, one or more non-animal proteins can comprise pea protein, soy protein, rice protein, brown rice protein, chickpea protein, quinoa protein, lentil protein, amaranth protein, oat protein, bean protein, carob protein, tamarind protein, lupin protein, mesquite protein, alfalfa protein, clover protein, wheat protein, maize protein, sorghum protein, millet protein, barley protein, rye protein, farro protein, kamut protein, or teff protein. In some embodiments, pea protein can comprise intact pea protein or hydrolyzed pea protein. In some embodiment, one or more non-animal proteins described herein can be organic. For example, plant-based compositions described herein can comprise organic intact pea protein, organic hydrolyzed pea protein, organic soy protein, organic rice protein, organic brown rice protein, organic chickpea protein, organic quinoa protein, organic lentil protein, organic amaranth protein, organic oat protein, organic bean protein, organic carob protein, organic tamarind protein, organic lupin protein, organic mesquite protein, organic alfalfa protein, organic clover protein, organic wheat protein, organic maize protein, organic sorghum protein, organic millet protein, organic barley protein, organic rye protein, organic farro protein, organic kamut protein, or organic teff protein.

[0107] Non-limiting examples of oils can include rapeseed oil, high linoleic sunflower oil, high oleic sunflower oil, olive oil, flaxseed oil, Omega-3 fatty acids (e.g., α-linolenic acid (ALA), eicosapentaenoic acid (EPA), Docosahexaenoic acid (DHA), etc.), Crypthecodinium cohnii oil, Mortierella alpine oil, medium chain triglycerides (MCTs), coconut oil, Omega-6Attorney Docket No. 66145-708.601 fatty acids, etc. In some embodiments, rapeseed oil can comprise low erucic rapeseed oil. In some embodiments, oils described herein can be organic.

[0108] Non-limiting examples of carbohydrates can include starch, maltodextrin, rice, rice syrup, agave syrup, etc. In some embodiments, maltodextrin can comprise rice maltodextrin. In some embodiments, rice syrup can comprise brown rice syrup or brown rice syrup solids. In some embodiments, carbohydrates can be from organic sources, for example, organic starch, organic maltodextrin (e.g., organic rice maltodextrin, etc.), organic rice (e.g., organic brown rice, etc.), organic rice syrup (e.g., organic rice syrup, organic brown rice syrup, or organic brown rice syrup solids), or organic agave syrup.

[0109] Non-limiting examples of prebiotics can include starch, fructooligosaccharide, galactooligosaccharide, oligosaccharide, glucose-derived oligosaccharide, oligofructose, or pectic oligosaccharide. In some embodiments, prebiotics described herein can be organic.

[0110] Non-limiting examples of inulins can include agave inulin, chicory inulin, chicory root inulin, leek inulin, onion inulin, garlic inulin, artichoke inulin, wheat inulin, asparagus inulin, banana inulin, oat inulin, jicama inulin, wheat bran inulin, soybean inulin, flaxseed inulin, dandelion root inulin, burdock inulin, Jerusalem artichoke inulin, etc. In some embodiments, inulins described herein can be organic.

[0111] Non-limiting examples of stabilizers or gums can include, acacia gum, xanthan gum, locust bean gum, soybean polysaccharide, gum ghatti, gum karaya, gum tragacanth, agar, furcellaran, guar gum, carrageenan gum, gellan gum, pectin, low methoxyl pectin, gelatin, microcrystalline cellulose, CMC (sodium carboxymethylcellulose), methylcellulose hydroxypropyl methyl cellulose, hydroxypropyl cellulose, dextran, gelatin, gum Arabic, etc. In some embodiments, stabilizers described herein can be organic or organic compliant.

[0112] In some embodiments, the compositions described herein can further comprise water. In some embodiments, the compositions described herein can comprise purified water. In some embodiments, the compositions described herein can further comprise choline bitartrate. In some embodiments, the compositions described herein can further comprise vitamins. In some embodiments, the compositions described herein can further comprise minerals. In some embodiments, vitamins and minerals can be provided as a vitamin and mineral premix. In some embodiments, a vitamin and mineral premix can comprise vitamin A, vitamin C, calcium, iron, vitamin D, vitamin E, vitamin K, thiamin, riboflavin, niacin, vitamin B6, folate, vitamin B12, biotin, pantothenic acid, phosphorus, iodine, magnesium,Attorney Docket No. 66145-708.601 zinc, selenium, copper, manganese, chloride, choline, l-carnitine, taurine, inositol, sodium, potassium, or a combination thereof.

[0113] In some embodiments, the compositions described herein can be supplemented with additional one or more amino acids. Non-limiting examples of amino acids can include alanine, arginine, asparagine, aspartic acid, cysteine, glutamine, glutamic acid, glycine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, proline, serine, threonine, tryptophan, tyrosine, valine, or a combination thereof. For example, amino acids can include L-alanine, L-arginine, L-asparagine, L-aspartic acid, L-cysteine, L-glutamine, L-glutamic acid, L-glycine, L-histidine, L-isoleucine, L-leucine, L-lysine, L-methionine, L- phenylalanine, L-proline, L-serine, L-threonine, L-tryptophan, L-tyrosine, L-valine, or a combination thereof. For example, amino acids can include D-alanine, D-arginine, D- asparagine, D-aspartic acid, D-cysteine, D-glutamine, D-glutamic acid, D-glycine, D- histidine, D-isoleucine, D-leucine, D-lysine, D-methionine, D-phenylalanine, D-proline, D- serine, D-threonine, D-tryptophan, D-tyrosine, D-valine, or a combination thereof. In some embodiments, the compositions described herein can comprise one or more amino acids listed herein each at a concentration of approximately from about 0.05% to about 2.0% of the total amount of protein in the compositions. For example, the compositions described herein can comprise one or more of L-methionine, L-cysteine, L-threonine, or L-tryptophan, each at a concentration of approximately from about 0.05% to about 2.0% of the total amount of protein in the compositions. In some embodiments, the compositions described herein can comprise one or more amino acids listed herein with the total concentration of approximately from about 0.1% to about 5.0% of the total amount of protein in the compositions. For example, the compositions described herein can comprise one or more of L-methionine, L- cysteine, L-threonine, or L-tryptophan, wherein the total concentration of the one or more of L-methionine, L-cysteine, L-threonine, or L-tryptophan can be approximately from about 0.1% to about 5.0% of the total amount of protein in the compositions.

[0114] In one embodiment, the compositions described herein can comprise water, maltodextrin, plant-based protein, one or more types of oil (e.g., coconut oil, rapeseed oil, olive oil, sunflower oil), a vitamin and mineral premix, locust bean gum, one or more prebiotics (e.g., one or more inulins), one or more types of omega-3 fatty acids, one or more types of omega-6 fatty acids, choline bitartrate, xanthan gum, one or more amino acids, and one or more carbohydrates. In some cases, one or more of the above ingredients may be organic. In some cases, the water can comprise purified water. In some embodiments, forAttorney Docket No. 66145-708.601 example, for dry powdered compositions, no water may be used. In some cases, the maltodextrin can comprise rice maltodextrin 18DE. In some cases, plant-based proteins can comprise pea protein, soy protein, rice protein, brown rice protein, chickpea protein, quinoa protein, lentil protein, amaranth protein, oat protein, bean protein, carob protein, tamarind protein, lupin protein, mesquite protein, alfalfa protein, clover protein, wheat protein, maize protein, sorghum protein, millet protein, barley protein, rye protein, farro protein, kamut protein, or teff protein. In some cases, pea protein can comprise an intact pea protein. In some cases, pea protein can comprise a hydrolyzed pea protein. In some embodiments, the composition can comprise a liquid composition. In some embodiments, the composition can comprise a dry composition.

[0115] In one embodiment, the compositions described herein can comprise water, brown rice syrup solids, plant-based protein, one or more types of oil (e.g., coconut oil, rapeseed oil, olive oil, sunflower oil), a vitamin and mineral premix, locust bean gum, one or more prebiotics (e.g., one or more inulins), one or more types of omega-3 fatty acids, one or more types of omega-6 fatty acids, choline bitartrate, xanthan gum, one or more amino acids, and one or more carbohydrates. In some cases, one or more of the above ingredients can be organic. In some cases, the water can comprise purified water. In some embodiments, for example, for dry powdered compositions, no water may be used. In some cases, the brown rice syrup solids can comprise brown rice syrup solids 28DE. In some cases, plant-based proteins can comprise pea protein, soy protein, rice protein, brown rice protein, chickpea protein, quinoa protein, lentil protein, amaranth protein, oat protein, bean protein, carob protein, tamarind protein, lupin protein, mesquite protein, alfalfa protein, clover protein, wheat protein, maize protein, sorghum protein, millet protein, barley protein, rye protein, farro protein, kamut protein, or teff protein. In some cases, pea protein can comprise and intact pea protein. In some cases, pea protein can comprise a hydrolyzed pea protein. In some embodiments, the composition can comprise a liquid composition. In some embodiments, the composition can comprise a dry composition.

[0116] In some cases, the compositions described herein can comprise a combination of locust bean gum and xanthan gum. In some cases, the combination of locust bean gum can provide a larger stabilizing effect than usage of an individual gum. In some cases, the combination of locust bean gum can provide a larger stabilizing effect than usage of an individual gum at a higher level. In some cases, locust bean gum alone can be used. In someAttorney Docket No. 66145-708.601 cases, xanthan gum alone can be used. In some cases, neither locust bean gum nor xanthan gum is used.

[0117] In some embodiments, with reference to the liquid nutritional composition, the xanthan gum and locust bean gum together comprise less than 0.18%, 0.17%, 0.16%, 0.15%, 0.14%, 0.13%, 0.12%, 0.11%, 0.10%, 0.09%, 0.08%, 0.07%, 0.06%, 0.05%, 0.04%, 0.03%, or 0.02% by weight of the liquid nutritional composition. In some embodiments, with reference to the powdered nutritional composition, the xanthan gum and locust bean gum together comprise less than 0.95%, 0.85%, 0.75%, 0.65%, 0.55%, 0.45%, 0.35%, 0.25%, 0.15%, or 0.05% by weight of the powdered nutritional composition. In some embodiments, plant-based compositions described herein does not comprise any gums other than the xanthan gum and the locust bean gum.

[0118] In some embodiments, the amount of locust bean gum and xanthan gum may be lower than other liquid nutrition and infant nutrition products. In some cases, the lower usage rates of locust beam gum and xanthan gum can be sufficient to stabilize a plant-based infant formula. The plant used in the infant formula can be, but is not limited to, pea protein, hydrolyzed pea protein, soy protein, rice protein, brown rice protein, chickpea protein, quinoa protein, lentil protein, amaranth protein, oat protein, bean protein, carob protein, tamarind protein, lupin protein, mesquite protein, alfalfa protein, clover protein, wheat protein, maize protein, sorghum protein, millet protein, barley protein, rye protein, farro protein, kamut protein, or teff protein, other protein sources, or combinations of sources.

[0119] In some embodiments, with reference to the liquid nutritional composition, the percentage of xanthan gum in an infant formula can be between about 0.005 wt% and 0.1 wt%. In some cases, the percentage of xanthan gum in an infant formula can be between about 0.005 wt% and 0.02 wt%, 0.005 wt% and 0.035 wt%, 0.005 wt% and 0.05 wt%, 0.005 wt% and 0.065 wt%, 0.005 wt% and 0.08 wt%, 0.005 wt% and 0.1 wt%, 0.02 wt% and 0.035 wt%, 0.02 wt% and 0.05 wt%, 0.02 wt% and 0.065 wt%, 0.02 wt% and 0.08 wt%, 0.02 wt% and 0.1 wt%, 0.035 wt% and 0.05 wt%, 0.035 wt% and 0.065 wt%, 0.035 wt% and 0.08 wt%, 0.035 wt% and 0.1 wt%, 0.05 wt% and 0.065 wt%, 0.05 wt% and 0.08 wt%, 0.05 wt% and 0.1 wt%, 0.065 wt% and 0.08 wt%, 0.065 wt% and 0.1 wt%, or between about 0.08 wt% and 0.1 wt%. In some cases, the percentage of xanthan gum can be between about 0.035 wt% and 0.05 wt%. In some cases, the percentage of xanthan gum can be about 0.05 wt%. In some cases, the percentage of xanthan gum can be less than about 0.09 wt%, less than about 0.08 wt%, less than about 0.07 wt%, less than about 0.06 wt%, or less than about 0.05 wt%. InAttorney Docket No. 66145-708.601 some embodiments, the percentage of xanthan gum in an infant formula can be between about 0.01 wt% and 0.15 wt%. In some embodiments, the percentage of xanthan gum in an infant formula can be between about 0.02 wt% and 0.08 wt%. In some embodiments, the percentage of xanthan gum in an infant formula can be about 0.02 wt%.

[0120] For each embodiment of the liquid composition, a dry powdered composition with similar ingredient amounts is also contemplated and the amounts of such powdered compositions can be derived from the disclosure of the liquid compositions by eliminating the water from the liquid composition. In some embodiments, with reference to the powdered nutritional composition, the percentage of xanthan gum in an infant formula can be less than about 0.65 wt%, less than about 0.55 wt%, less than about 0.45 wt%, less than about 0.35 wt%, less than about 0.25 wt%, or less than about 0.15 wt%. In some embodiments, the percentage of xanthan gum in an infant formula can be greater than about 0.65 wt%, greater than about 0.55 wt%, greater than about 0.45 wt%, greater than about 0.35 wt%, greater than about 0.25 wt%, greater than 0.15 wt%, or greater than about 0.05 wt%.

[0121] In some embodiments, with reference to the liquid nutritional composition, the percentage of locust bean gum in an infant formula can be between about 0.005 wt% and 0.15 wt%. In some cases, the percentage of locust bean gum in an infant formula can be between about 0.005 wt% and 0.02 wt%, 0.005 wt% and 0.035 wt%, 0.005 wt% and 0.05 wt%, 0.005 wt% and 0.065 wt%, 0.005 wt% and 0.08 wt%, 0.005 wt% and 0.1 wt%, 0.02 wt% and 0.035 wt%, 0.02 wt% and 0.05 wt%, 0.02 wt% and 0.065 wt%, 0.02 wt% and 0.08 wt%, 0.02 wt% and 0.1 wt%, 0.035 wt% and 0.05 wt%, 0.035 wt% and 0.065 wt%, 0.035 wt% and 0.08 wt%, 0.035 wt% and 0.1 wt%, 0.05 wt% and 0.065 wt%, 0.05 wt% and 0.08 wt%, 0.05 wt% and 0.1 wt%, 0.065 wt% and 0.08 wt%, 0.065 wt% and 0.1 wt%, or between about 0.08 wt% and 0.1 wt%. In some cases, the percentage of locust bean gum is between about 0.04 wt% and 0.06 wt%. In some cases, the percentage of locust bean gum is about 0.06 wt%. In some cases, the percentage of locust bean gum is between about 0.055 wt% and 0.08 wt%. In some cases, the percentage of locust bean gum is about 0.08 wt%. In some cases, the percentage of locust bean gum is less than about 0.16 wt%, less than about 0.15 wt%, less than about 0.14 wt%, less than about 0.13 wt%, less than about 0.12 wt%, less than about 0.11 wt%, less than about 0.10 wt%, less than about 0.09 wt%, less than about 0.08 wt%, less than about 0.07 wt%, less than about 0.06 wt%, less than about 0.05 wt%, less than about 0.04 wt%, less than about 0.03 wt%, or less than about 0.02 wt%. In some embodiments, the percentage of locust bean gum in an infant formula can be between about 0.01 wt% and 0.15 wt%. In someAttorney Docket No. 66145-708.601 embodiments, the percentage of locust bean gum in an infant formula can be between about 0.02 wt% and 0.15 wt%. In some embodiments, the percentage of locust bean gum is about 0.10 wt%.

[0122] For each embodiment of the liquid composition, a dry powdered composition with similar ingredient amounts is also contemplated and the amounts of such powdered compositions can be derived from the disclosure of the liquid compositions by eliminating the water from the liquid composition. In some embodiments, with reference to the powdered nutritional composition, the percentage of locust bean gum in an infant formula can be less than about 0.65 wt%, less than about 0.55 wt%, less than about 0.45 wt%, less than about 0.35 wt%, less than about 0.25 wt%, or less than about 0.15 wt%. In some embodiments, the percentage of xanthan gum in an infant formula can be greater than about 0.65 wt%, greater than about 0.55 wt%, greater than about 0.45 wt%, greater than about 0.35 wt%, greater than about 0.25 wt%, greater than 0.15 wt%, or greater than about 0.05 wt%.

[0123] In some embodiments, the plant-based compositions described herein can comprise xanthan gum and locust bean gum, wherein the xanthan gum and locust bean gum can have a relationship of y = 0.0608e-8.625x, wherein x is the percentage (%) of locust bean gum by weight of the liquid nutritional composition; y is the percentage (%) of xanthan gum by weight of the liquid nutritional composition; 0 < x <0.16; and 0 < y <0.08. In some embodiments, the plant-based compositions described herein can comprise xanthan gum and locust bean gum with a ratio of the xanthan gum to the locust bean gum of between 1:1.5 to 1:7.5.

[0124] In some embodiments, the percentage of xanthan gum and locust bean gum can vary depending on whether the infant formula is in a liquid form or in a dry powdered form. In some cases, the infant formula can comprise xanthan gum in the percentage of about or less than 0.09 wt% in a liquid form and about or less than 0.4 wt% in a powdered form. In some cases, the infant formula can comprise xanthan gum in the percentage of about or less than 0.06 wt% in a liquid form and about or less than 0.4 wt% in a powdered form. In some cases, the infant formula can comprise xanthan gum in the percentage of about 0.02 wt% in a liquid form and about or less than 0.4 wt% in a powdered form. In some cases, the infant formula can comprise locust bean gum in the percentage of about or less than 0.16 wt% in a liquid form and about or less than 0.5 wt% in a powdered form. In some cases, the infant formula can comprise locust bean gum in the percentage of about or less than 0.11 wt% in a liquid form and about or less than 0.5 wt% in a powdered form. In some cases, the infant formulaAttorney Docket No. 66145-708.601 can comprise locust bean gum in the percentage of about or less than 0.07 wt% in a liquid form and about or less than 0.5 wt% in a powdered form. In some cases, the infant formula can comprise locust bean gum in the percentage of about or less than 0.03 wt% in a liquid form and about or less than 0.6 wt% in a powdered form. In some cases, the infant formula can comprise locust bean gum in the percentage of about 0.02 wt%, about 0.06 wt%, about 0.10 wt%, or about 0.15 wt% in a liquid form and about or less than 0.5 wt% in a powdered form.

[0125] In some embodiments, the percentage of xanthan gum and locust bean gum can vary depending on whether an intact protein is used or a hydrolyzed protein is used. In some cases, an intact pea protein may be used. In some cases, a hydrolyzed pea protein may be used. In some cases, the percentage of locust bean gum can be about or less than 0.16 wt% in a liquid form when an intact protein is used. In some cases, the percentage of locust bean gum can be about or less than 0.11 wt% in a liquid form when an intact protein is used. In some cases, the percentage of locust bean gum can be about or less than 0.07 wt% in a liquid form when an intact protein is used. In some cases, the percentage of locust bean gum can be about or less than 0.03 wt% in a liquid form when an intact protein is used. In some cases, the percentage of locust bean gum can be about or less than 0.16 wt% in a liquid form when a hydrolyzed protein is used. In some cases, the percentage of locust bean gum can be about or less than 0.11 wt% in a liquid form when a hydrolyzed protein is used. In some cases, the percentage of locust bean gum can be about or less than 0.09 wt% in a liquid form when a hydrolyzed protein is used. In some cases, the percentage of locust bean gum can be about or less than 0.07 wt% in a liquid form when a hydrolyzed protein is used. In some cases, the percentage of locust bean gum can be about or less than 0.03 wt% in a liquid form when a hydrolyzed protein is used. In some cases, the percentage of locust bean gum can be about or less than 0.5 wt% in a powdered form when an intact protein is used. In some cases, the percentage of locust bean gum can be about or less than 0.6 wt% in a powdered form when a hydrolyzed protein is used. In some cases, an intact protein can offer more stability to a mixture than a hydrolyzed protein. In some cases, the infant formula can comprise locust bean gum in the percentage of about 0.03 wt% to 0.09 wt%. In some cases. The infant formula can comprise locust bean gum in the percentage of about 0.03 wt% to 0.05 wt%, 0.03 wt% to 0.07 wt%, 0.03 wt % to 0.09 wt%, 0.05 wt% to 0.07 wt%, 0.05 wt% to 0.09 wt%, or about 0.07 wt% to 0.09 wt%. Therefore, less of a stabilizing agent can be added while still maintaining an acceptable consistency.Attorney Docket No. 66145-708.601

[0126] In some embodiments, for example, for liquid embodiments, the percentage of water can be from about 80 wt% to about 87 wt%. In some embodiments, for example, for liquid embodiments, the percentage of water can be approximately 86 wt%. In some embodiments, for example, for dry powdered compositions, the percentage of water can be approximately 0 wt%. In some cases, the percentage of water can be between about 0 wt% and about 86 wt% or between about 0 wt% and about 90 wt%.

[0127] In some embodiments, for example, for liquid embodiments, the percentage of one or more sources of carbohydrates can be from about 5 wt% to about 9 wt%. In some cases, the percentage of one or more sources of carbohydrates can be from about 5 wt% to about 6 wt%, from about 5 wt% to about 7 wt%, from about 5 wt% to about 8 wt%, from about 6 wt% to about 7 wt%, from about 6 wt% to about 8 wt%, or from about 7 wt% to about 8 wt%. In some cases, the percentage of one or more sources of carbohydrates can be less than 9 wt%, less than 8 wt%, less than 7 wt%, less than 6 wt%, or less than 5 wt%. In some cases, the percentage of one or more sources of carbohydrates can be greater than 9 wt%, greater than 8 wt%, greater than 7 wt%, greater than 6 wt%, or greater than 5 wt%.

[0128] In some embodiments, for example, for dry powdered compositions, the percentage of one or more sources of carbohydrates can be from about 46 wt% to about 56 wt%. In some cases, the percentage of one or more sources of carbohydrates can be between about 46 wt% to 48 wt%, 46 wt% to 50 wt%, 46 wt% to 52 wt%, 46 wt% to 54 wt%, 46 wt% to 56 wt%, 48 wt% to 50 wt%, 48 wt% to 52 wt%, 48 wt% to 54 wt%, 48 wt% to 56 wt%, 50 wt% to 52 wt%, 50 wt% to 54 wt%, 50 wt% to 56 wt%, 52 wt% to 54 wt%, 52 wt% to 56 wt%, or about 54 wt% to 56 wt%. In some cases, the percentage of one or more sources of carbohydrates can be less than about 56 wt%, less than about 54 wt%, less than about 52 wt%, less than about 50 wt%, less than about 48 wt%, or less than about 46 wt%. In some cases, the percentage of one or more sources of carbohydrates can be greater than about 56 wt%, greater than about 54 wt%, greater than about 52 wt%, greater than about 50 wt%, greater than about 48 wt%, or greater than about 46 wt%. In some embodiments, for example, for dry powdered compositions, the percentage of one or more sources of carbohydrates can be from about 50.8 wt% to about 54.8 wt%. In some embodiments, for example, for dry powdered compositions, the percentage of one or more sources of carbohydrates can be approximately 52.8 wt%. In some cases, the percentage of one or more sources of carbohydrates can be approximately 52.19 wt%. In some cases, the percentage of one or more sources of carbohydrates can be between about 5.25 wt% and about 54.8 wt%. For each embodiment of the liquidAttorney Docket No. 66145-708.601 composition, a dry powdered composition with similar ingredient amounts is also contemplated and the amounts of such powdered compositions can be derived from the disclosure of the liquid compositions by eliminating the water from the liquid composition.

[0129] In some embodiments, for example, for liquid embodiments, the percentage of maltodextrin can be from about 5 wt% to about 9 wt%. In some cases, the percentage of maltodextrin can be from about 5 wt% to about 6 wt%, from about 5 wt% to about 7 wt%, from about 5 wt% to about 8 wt%, from about 6 wt% to about 7 wt%, from about 6 wt% to about 8 wt%, or from about 7 wt% to about 8 wt%. In some cases, the percentage of maltodextrin can be less than about 9 wt%, less than about 8 wt%, less than about 7 wt%, less than about 6 wt% or less than about 5 wt%. In some cases, the percentage of maltodextrin can be greater than about 9 wt%, greater than about 8 wt%, greater than about 7 wt%, greater than about 6 wt% or greater than about 5 wt%.

[0130] In some embodiments, for example, for dry powdered compositions, the percentage of rice maltodextrin can be from about 50.8 wt% to about 54.8 wt%.

[0131] In some embodiments, for example, for dry powdered compositions, the percentage of rice maltodextrin can be from about 46 wt% to about 56 wt%. In some cases, the percentage of rice maltodextrin can be between about 46 wt% to 48 wt%, 46 wt% to 50 wt%, 46 wt% to 52 wt%, 46 wt% to 54 wt%, 46 wt% to 56 wt%, 48 wt% to 50 wt%, 48 wt% to 52 wt%, 48 wt% to 54 wt%, 48 wt% to 56 wt%, 50 wt% to 52 wt%, 50 wt% to 54 wt%, 50 wt% to 56 wt%, 52 wt% to 54 wt%, 52 wt% to 56 wt%, or about 54 wt% to 56 wt%. In some cases, the percentage of rice maltodextrin can be less than about 56 wt%, less than about 54 wt%, less than about 52 wt%, less than about 50 wt%, less than about 48 wt%, or less than about 46 wt%. In some cases, the percentage of rice maltodextrin can be greater than about 56 wt%, greater than about 54 wt%, greater than about 52 wt%, greater than about 50 wt%, greater than about 48 wt%, or greater than about 46 wt%. In some embodiments, for example, for dry powdered compositions, the percentage of rice maltodextrin can be approximately 52.8 wt%. In some cases, the percentage of rice maltodextrin can be approximately 52.19 wt%. In some cases, the percentage of rice maltodextrin can be between about 5.25 wt% and about 54.8 wt%. For each embodiment of the liquid composition, a dry powdered composition with similar ingredient amounts is also contemplated and the amounts of such powdered compositions can be derived from the disclosure of the liquid compositions by eliminating the water from the liquid composition.Attorney Docket No. 66145-708.601

[0132] In some embodiments, for example, for liquid embodiments, the percentage of brown rice syrup solids can be from about 5 wt% to about 9 wt%. In some cases, the percentage of brown rice syrup solids can be from about 5 wt% to about 6 wt%, from about 5 wt% to about 7 wt%, from about 5 wt% to about 8 wt%, from about 6 wt% to about 7 wt%, from about 6 wt% to about 8 wt%, or from about 7 wt% to about 8 wt%. In some cases, the percentage of brown rice syrup solids can be less than about 9 wt%, less than about 8 wt%, less than about 7 wt%, less than about 6 wt% or less than about 5 wt%. In some cases, the percentage of brown rice syrup solids can be greater than about 9 wt%, greater than about 8 wt%, greater than about 7 wt%, greater than about 6 wt% or greater than about 5 wt%.

[0133] In some embodiments, for example, for dry powdered compositions, the percentage of brown rice syrup solids can be from about 46 wt% to about 56 wt%. In some cases, the percentage of brown rice syrup solids can be between about 46 wt% to 48 wt%, 46 wt% to 50 wt%, 46 wt% to 52 wt%, 46 wt% to 54 wt%, 46 wt% to 56 wt%, 48 wt% to 50 wt%, 48 wt% to 52 wt%, 48 wt% to 54 wt%, 48 wt% to 56 wt%, 50 wt% to 52 wt%, 50 wt% to 54 wt%, 50 wt% to 56 wt%, 52 wt% to 54 wt%, 52 wt% to 56 wt%, or about 54 wt% to 56 wt%. In some cases, the percentage of brown rice syrup solids can be less than about 56 wt%, less than about 54 wt%, less than about 52 wt%, less than about 50 wt%, less than about 48 wt%, or less than about 46 wt%. In some cases, the percentage of brown rice syrup solids can be greater than about 56 wt%, greater than about 54 wt%, greater than about 52 wt%, greater than about 50 wt%, greater than about 48 wt%, or greater than about 46 wt%. In some embodiments, for example, for dry powdered compositions, the percentage of brown rice syrup solids can be from about 49.85 wt% to about 53.85 wt%. In some embodiments, for example, for dry powdered compositions, the percentage of brown rice syrup solids can be approximately 51.85 wt%. In some cases, the percentage of brown rice syrup solids can be approximately 52.46 wt%. In some cases, the percentage of brown rice syrup solids can be between about 5.16 wt% and about 54.46 wt%. For each embodiment of the liquid composition, a dry powdered composition with similar ingredient amounts is also contemplated and the amounts of such powdered compositions can be derived from the disclosure of the liquid compositions by eliminating the water from the liquid composition.

[0134] Organic brown rice syrup solid (BRSS) can be an alternative to refined sugars and artificial sweeteners. Brown rice syrup can provide fiber and small amounts of sodium and potassium. Sugars in the rice syrup can be absorbed slower by the digestive system, therebyAttorney Docket No. 66145-708.601 mitigating the negative effects of quick changes in sugar such as fatigue, irritability and the desire for more sugar.

[0135] In some embodiments, for example, for liquid embodiments, the percentage of intact pea protein can be from about 0.2 wt% to about 4.2 wt% by weight of the total composition. In some cases, the percentage of intact pea protein can be from about 1.81 wt% to about 3.08 wt% by weight of the total composition. In some cases, the percentage of intact pea protein can be from about 1.81 wt% to about 2 wt%, from about 1.81 wt% to about 2.2 wt%, from about 1.81 wt% to about 2.4 wt%, from about 1.81 wt% to about 2.6 wt%, from about 1.81 wt% to about 2.8 wt%, from about 1.81 wt% to about 3.08 wt%, from about 2 wt% to about 2.2 wt%, from about 2 wt% to about 2.4 wt%, from about 2 wt% to about 2.6 wt%, from about 2 wt% to about 2.8 wt%, from about 2 wt% to about 3.08 wt%, from about 2.2 wt% to about 2.4 wt%, from about 2.2 wt% to about 2.6 wt%, from about 2.2 wt% to about 2.8 wt%, from about 2.2 wt% to about 3.08 wt%, from about 2.4 wt% to about 2.6 wt%, from about 2.4 wt% to about 2.8 wt%, from about 2.4 wt% to about 3.08 wt%, from about 2.6 wt% to about 2.8 wt%, from about 2.6 wt% to about 3.08 wt%, or from about 2.8 wt% to about 3.08 wt% by weight of the total composition.

[0136] In some cases, the percentage of intact pea protein is less than about 1.5 wt%, less than about 1.8 wt%, less than about 2.1 wt%, less than about 2.4 wt%, less than about 2.7 wt%, less than about 3 wt%, or less than about 3.3 wt% by weight of the total composition.

[0137] In some cases, the percentage of intact pea protein can be between about 0.2 wt% and about 23.2 wt% by weight of the total composition. In some embodiments, for example, for dry powdered compositions, the percentage of intact pea protein can be from about 13.5 wt% to about 23.2 wt% by weight of the total composition. In some cases, the example, for dry powdered compositions, the percentage of intact pea protein can be between about 14 wt% to 16 wt%, 14 wt% to 18 wt%, 14 wt% to 20 wt%, 16 wt% to 18 wt%, 16 wt% to 20 wt%, or about 18 wt to 20 wt%. In some cases, the percentage of intact pea protein can be less than about 20 wt%, less than about 18 wt%, less than about 16 wt%, or less than about 14 wt% by weight of the total composition. In some cases, the percentage of intact pea protein can be greater than about 20 wt%, greater than about 18 wt%, greater than about 16 wt%, or greater than about 14 wt% by weight of the total composition. For each embodiment of the liquid composition, a dry powdered composition with similar ingredient amounts is also contemplated and the amounts of such powdered compositions can be derived from the disclosure of the liquid compositions by eliminating the water from the liquid composition.Attorney Docket No. 66145-708.601

[0138] In some embodiments, at least 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90%, 95%, or at least 99% of the pea protein in the composition can comprise intact pea protein. In some embodiments, the intact pea protein can be approximately 100% of the total amount of the pea protein.

[0139] In some cases, the percentage of hydrolyzed pea protein can be from about 1.81 wt% to about 3.08 wt% by weight of the total composition. In some cases, with reference to the liquid composition, the percentage of hydrolyzed pea protein can be from about 1.81 wt% to about 2 wt%, from about 1.81 wt% to about 2.2 wt%, from about 1.81 wt% to about 2.4 wt%, from about 1.81 wt% to about 2.6 wt%, from about 1.81 wt% to about 2.8 wt%, from about 1.81 wt% to about 3.08 wt%, from about 2 wt% to about 2.2 wt%, from about 2 wt% to about 2.4 wt%, from about 2 wt% to about 2.6 wt%, from about 2 wt% to about 2.8 wt%, from about 2 wt% to about 3.08 wt%, from about 2.2 wt% to about 2.4 wt%, from about 2.2 wt% to about 2.6 wt%, from about 2.2 wt% to about 2.8 wt%, from about 2.2 wt% to about 3.08 wt%, from about 2.4 wt% to about 2.6 wt%, from about 2.4 wt% to about 2.8 wt%, from about 2.4 wt% to about 3.08 wt%, from about 2.6 wt% to about 2.8 wt%, from about 2.6 wt% to about 3.08 wt%, or from about 2.8 wt% to about 3.08 wt% by weight of the total composition. In some embodiments, for example, for dry powdered compositions, the percentage of hydrolyzed pea protein can be from about 14.9 wt% to about 18.9 wt% by weight of the total composition. In some cases, the percentage of hydrolyzed pea protein is less than about 1.5 wt%, less than about 1.8 wt%, less than about 2.1 wt%, less than about 2.4 wt%, less than about 2.7 wt%, less than about 3 wt%, or less than about 3.3 wt% by weight of the total composition.

[0140] In some cases, the percentage of hydrolyzed pea protein can be between about 0.2 wt% and about 23.2 wt% by weight of the total composition. In some embodiments, for example, for dry powdered compositions, the percentage of hydrolyzed pea protein can be from about 13.5 wt% to about 23.2 wt% by weight of the total composition. In some cases, the example, for dry powdered compositions, the percentage of hydrolyzed pea protein can be between about 14 wt% to 16 wt%, 14 wt% to 18 wt%, 14 wt% to 20 wt%, 16 wt% to 18 wt%, 16 wt% to 20 wt%, or 18 wt to 20 wt%. In some cases, the percentage of hydrolyzed pea protein can be less than about 20 wt%, about 18 wt%, about 16 wt%, or about 14 wt% by weight of the total composition. In some cases, the percentage of hydrolyzed pea protein can be greater than about 20 wt%, about 18 wt%, about 16 wt%, or about 14 wt% by weight of the total composition. In some embodiments, for example, for dry powdered compositions,Attorney Docket No. 66145-708.601 the percentage of hydrolyzed pea protein can be approximately 16.9 wt% by weight of the total composition. In some cases, the percentage of hydrolyzed pea protein can be approximately 17 wt% by weight of the total composition. In some cases, the percentage of hydrolyzed pea protein can be between about 0.35 wt% and about 24 wt% by weight of the total composition. For each embodiment of the liquid composition, a dry powdered composition with similar ingredient amounts is also contemplated and the amounts of such powdered compositions can be derived from the disclosure of the liquid compositions by eliminating the water from the liquid composition.

[0141] In some embodiments, pea proteins in the compositions described herein may be partially hydrolyzed. In some embodiments, pea proteins in the compositions described herein may have a degree of hydrolysis of greater than 0% and less than about 50%. For example, pea proteins in the compositions described herein may have a degree of hydrolysis of greater than about 5% and less than about 45%, greater than about 10% and less than about 40%, greater than about 15% and less than about 35%, greater than about 20% and less than about 30%, greater than about 10% and less than about 50%, greater than about 20% and less than about 50%, greater than about 30% and less than about 50%, or greater than about 40% and less than about 50%. In some embodiments, pea proteins in the compositions described herein may be extensively hydrolyzed. In some embodiments, pea proteins in the compositions described herein may have a degree of hydrolysis of equal to or greater than about 50%. For example, pea proteins in the compositions described herein may have a degree of hydrolysis of equal to or greater than about 50%, equal to or greater than about 55%, equal to or greater than about 60%, equal to or greater than about 65%, equal to or greater than about 70%, equal to or greater than about 75%, equal to or greater than about 80%, %, equal to or greater than about 85%, equal to or greater than about 90%, equal to or greater than about 95%, equal to or greater than about 96%, equal to or greater than about 97%, equal to or greater than about 98%, or equal to or greater than about 99%. In some embodiment, pea proteins in the compositions described herein may be 100% hydrolyzed. The term degree of hydrolysis as used herein can refer to the extent to which peptide bonds are broken by a hydrolysis method. In some embodiments, at least 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90%, 95%, or at least 99% of the pea protein in the composition can comprise hydrolyzed pea protein. For example, at least 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90%, 95%, or at least 99% of the pea protein in the composition may beAttorney Docket No. 66145-708.601 hydrolyzed. In some embodiments, the hydrolyzed pea protein can be approximately 100% of the total amount of the pea protein.

[0142] In some cases, there are one or more oils in the compositions described herein. In some cases, with reference to the liquid nutritional composition, the total percentage of oils can comprise between about 2 wt% to 5 wt% of the composition. In some cases, the total percentage of oils can comprise between about 2 wt% to 3 wt%, 2 wt% to 4 wt%, 2 wt% to 5 wt%, 3 wt% to 4 wt%, 3 wt% to 5 wt%, or about 4 wt% to 5 wt%. In some cases, the total percentage of oils can comprise less than about 5 wt%, less than about 4 wt%, less than about 3 wt%, or less than about 2 wt%. In some cases, the total percentage of oils can comprise greater than about 5 wt%, greater than about 4 wt%, greater than about 3 wt%, or greater than about 2 wt%.

[0143] In some cases, with reference to the dry powder nutritional composition, the total percentage of oils can comprise between about 18 wt% to 29 wt% of the composition. In some cases, the total percentage of oils can comprise between about 18 wt% to 21 wt%, 18 wt% to 24 wt%, 18 wt% to 27 wt%, 18 wt% to 29 wt%, 21 wt% to 24 wt%, 21 wt% to 27 wt%, 21 wt% to 29 wt%, 24 wt% to 27 wt%, 24 wt% to 29 wt%, or about 27 wt% to 29 wt%. In some cases, the total percentage of oils can comprise less than about 29 wt%, less than about 27 wt%, less than about 24 wt%, less than about 21 wt%, or less than about 18 wt%. In some cases, the total percentage of oils can comprise greater than about 29 wt%, greater than about 26 wt%, greater than about 24 wt%, greater than about 21 wt%, or greater than about 18 wt%.

[0144] In some embodiments, for example, for liquid embodiments, the percentage of high oleic sunflower oil can be from about 0.05 wt% to about 3.25 wt%. In some embodiments, for example, for liquid embodiments, the percentage of high oleic sunflower oil can be from about 0.1 wt% to about 2.5 wt%. In some cases, the percentage of high oleic sunflower oil can be from about 0.1 wt% to about 0.5 wt%, from about 0.1 wt% to about 1 wt%, from about 0.1 wt% to about 1.5 wt%, from about 0.1 wt% to about 2 wt%, from about 0.1 wt% to about 2.5 wt%, from about 0.5 wt% to about 1 wt%, from about 0.5 wt% to about 1.5 wt%, from about 0.5 wt% to about 2 wt%, from about 0.5 wt% to about 2.5 wt%, from about 1 wt% to about 1.5 wt%, from about 1 wt% to about 2 wt%, from about 1 wt% to about 2.5 wt%, from about 1.5 wt% to about 2 wt%, from about 1.5 wt% to about 2.5 wt%, or from about 2 wt% to about 2.5 wt%. In some cases, the percentage of high oleic sunflower oil can be greater than 0 wt%, greater than about 0.5 wt%, greater than about 1 wt%, greater thanAttorney Docket No. 66145-708.601 about 1.5 wt%, greater than about 2 wt%, or greater than about 2.5 wt%. In some cases, the percentage of high oleic sunflower oil can be less than about 0.5 wt%, less than about 1 wt%, less than about 1.5 wt%, less than about 2 wt%, or less than about 2.5 wt%.

[0145] In some embodiments, for example, for dry powdered compositions, the percentage of high oleic sunflower oil can be from about 6 wt% to about 11 wt%. In some embodiments, for example, for dry powdered compositions, the percentage of high oleic sunflower oil can be from about 7.16 wt% to about 11.16 wt%. In some embodiments, for example, for dry powdered compositions, the percentage of high oleic sunflower oil can be from about 6 wt% to about 8 wt%, from about 6 wt% to about 10 wt%, from about 6 wt% to about 11 wt%, from about 8 wt% to about 10 wt%, from about 8 wt% to about 11 wt%, or from about 10 wt% to about 11 wt%. In some cases, the percentage of high oleic sunflower oil can be less than about 11 wt%, less than about 10 wt%, less than about 9 wt%, less than about 8 wt%, less than about 7 wt%, or less than about 6 wt%. In some cases, the percentage of high oleic sunflower oil can be greater than about 11 wt%, greater than about 10 wt%, greater than about 9 wt%, greater than about 8 wt%, greater than about 7 wt%, or greater than about 6 wt%. In some embodiments, for example, for dry powdered compositions, the percentage of high oleic sunflower oil can be approximately 9.16 wt%. In some cases, the percentage of high oleic sunflower oil can be approximately 9 wt%. In some cases, the percentage of high oleic sunflower oil can be approximately 9.1 wt%. In some cases, the percentage of high oleic sunflower oil can be between about 0.05 wt% and about 11.16 wt%. For each embodiment of the liquid composition, a dry powdered composition with similar ingredient amounts is also contemplated and the amounts of such powdered compositions can be derived from the disclosure of the liquid compositions by eliminating the water from the liquid composition.

[0146] In some embodiments, for example, for liquid embodiments, the percentage of coconut oil can be from about 0.01 wt% to about 3.1 wt%. In some embodiments, for example, for liquid embodiments, the percentage of coconut oil can be from about 0.1 wt% to about 2.5 wt%. In some cases, the percentage of coconut oil can be from about 0.1 wt% to about 0.5 wt%, from about 0.1 wt% to about 1 wt%, from about 0.1 wt% to about 1.5 wt%, from about 0.1 wt% to about 2 wt%, from about 0.1 wt% to about 2.5 wt%, from about 0.5 wt% to about 1 wt%, from about 0.5 wt% to about 1.5 wt%, from about 0.5 wt% to about 2 wt%, from about 0.5 wt% to about 2.5 wt%, from about 1 wt% to about 1.5 wt%, from about 1 wt% to about 2 wt%, from about 1 wt% to about 2.5 wt%, from about 1.5 wt% to about 2 wt%, from about 1.5 wt% to about 2.5 wt%, or from about 2 wt% to about 2.5 wt%. In someAttorney Docket No. 66145-708.601 cases, the percentage of coconut oil can be greater than 0 wt%, greater than about 0.5 wt%, greater than about 1 wt%, greater than about 1.5 wt%, greater than about 2 wt%, or greater than about 2.5 wt%. In some cases, the percentage of coconut oil can be less than about 0.5 wt%, less than about 1 wt%, less than about 1.5 wt%, less than about 2 wt%, or less than about 2.5 wt%.

[0147] In some embodiments, for example, for dry powdered compositions, the percentage of coconut oil can be from about 6 wt% to about 11 wt%. In some embodiments, for example, for dry powdered compositions, the percentage of coconut oil can be from about 6 wt% to about 8 wt%, from about 6 wt% to about 10 wt%, from about 6 wt% to about 11 wt%, from about 8 wt% to about 10 wt%, from about 8 wt% to about 11 wt%, or from about 10 wt% to about 11 wt%. In some cases, the percentage of coconut oil can be less than about 11 wt%, less than about 10 wt%, less than about 9 wt%, less than about 8 wt%, less than about 7 wt%, or less than about 6 wt%. In some cases, the percentage of coconut oil can be greater than about 11 wt%, greater than about 10 wt%, greater than about 9 wt%, greater than about 8 wt%, greater than about 7 wt%, or greater than about 6 wt%. In some embodiments, for example, for dry powdered compositions, the percentage of coconut oil can be approximately 8 wt%. In some cases, the percentage of coconut oil can be approximately 8.1 wt%. In some cases, the percentage of coconut oil can be approximately 7.9 wt%. In some cases, the percentage of coconut oil can be between about 0.01 wt% and about 10 wt%. For each embodiment of the liquid composition, a dry powdered composition with similar ingredient amounts is also contemplated and the amounts of such powdered compositions can be derived from the disclosure of the liquid compositions by eliminating the water from the liquid composition.

[0148] In some embodiments, for example, for liquid embodiments, the percentage of low erucic rapeseed oil can be from about 0.01 wt% to about 3.05 wt%. In some embodiments, for example, for liquid embodiments, the percentage of low erucic rapeseed oil can be from about 0.1 wt% to about 2.5 wt%. In some cases, the percentage of low erucic rapeseed oil can be from about 0.1 wt% to about 0.5 wt%, from about 0.1 wt% to about 1 wt%, from about 0.1 wt% to about 1.5 wt%, from about 0.1 wt% to about 2 wt%, from about 0.1 wt% to about 2.5 wt%, from about 0.5 wt% to about 1 wt%, from about 0.5 wt% to about 1.5 wt%, from about 0.5 wt% to about 2 wt%, from about 0.5 wt% to about 2.5 wt%, from about 1 wt% to about 1.5 wt%, from about 1 wt% to about 2 wt%, from about 1 wt% to about 2.5 wt%, from about 1.5 wt% to about 2 wt%, from about 1.5 wt% to about 2.5 wt%, or from about 2 wt% to aboutAttorney Docket No. 66145-708.601 2.5 wt%. In some cases, the percentage of low erucic rapeseed oil can be greater than 0 wt%, greater than about 0.5 wt%, greater than about 1 wt%, greater than about 1.5 wt%, greater than about 2 wt%, or greater than about 2.5 wt%. In some cases, the percentage of low erucic rapeseed oil can be less than about 0.5 wt%, less than about 1 wt%, less than about 1.5 wt%, less than about 2 wt%, or less than about 2.5 wt%.

[0149] In some embodiments, for example, for dry powdered compositions, the percentage of low erucic rapeseed oil can be from about 5.6 wt% to about 9.6 wt%. In some embodiments, for example, for dry powdered compositions, the percentage of low erucic rapeseed oil can be from about 6 wt% to about 11 wt%. In some embodiments, for example, for dry powdered compositions, the percentage of low erucic rapeseed oil can be from about 6 wt% to about 8 wt%, from about 6 wt% to 10 wt%, from about 6 wt% to about 11 wt%, from about 8 wt% to about 10 wt%, from about 8 wt% to about 11 wt%, or from about 10 wt% to about 11 wt%. In some cases, the percentage of low erucic rapeseed oil can be less than about 11 wt%, less than about 10 wt%, less than about 9 wt%, less than about 8 wt%, less than about 7 wt%, or less than about 6 wt%. In some cases, the percentage of low erucic rapeseed oil can be greater than about 11 wt%, greater than about 10 wt%, greater than about 9 wt%, greater than about 8 wt%, greater than about 7 wt%, or greater than about 6 wt%. In some embodiments, for example, for dry powdered compositions, the percentage of low erucic rapeseed oil can be approximately 7.6 wt%. In some cases, the percentage of low erucic rapeseed oil can be approximately 7.7 wt%. In some cases, the percentage of low erucic rapeseed oil can be between about 0.01 wt% and about 9.7 wt%. For each embodiment of the liquid composition, a dry powdered composition with similar ingredient amounts is also contemplated and the amounts of such powdered compositions can be derived from the disclosure of the liquid compositions by eliminating the water from the liquid composition.

[0150] In some embodiments, for example, for liquid embodiments, the percentage of a premix of vitamins and minerals can be from about 0.01 wt% to about 2.5 wt%. In some embodiments, the percentage of a premix of vitamins and minerals can be less than about 3 wt%, less than about 2 wt%, less than about 1 wt%, less than about 0.5 wt%, less than about 0.1 wt% or less than about 0.05 wt%. In some cases, the percentage of premix vitamins can be greater than 0 wt%, greater than about 0.5 wt%, greater than about 1 wt%, greater than about 1.5 wt%, greater than about 2 wt%, or greater than about 2.5 wt%. In some embodiments, for example, for dry powdered compositions, the percentage of a premix of vitamins and minerals can be from about 1.6 wt% to about 5.6 wt%.Attorney Docket No. 66145-708.601

[0151] In some embodiments, for example, for dry powdered compositions, the percentage of a premix of vitamins and minerals can be between 2 wt% and 6 wt%. In some cases, the percentage of the premix can be between about 2 wt% to 4 wt%, 2 wt% to 6 wt%, or 4 wt% to 6 wt%. In some embodiments, for example, for dry powdered compositions, the percentage of a premix of vitamins and minerals can be approximately 3.6 wt%. In some cases, the percentage of a premix of vitamins and minerals can be approximately 3.7 wt%. In some cases, the percentage of a premix of vitamins and minerals can be between about 0.01 wt% and about 5.7 wt%. The premix of vitamins of minerals can comprise, but is not limited to, vitamin A, vitamin C, calcium, iron, vitamin D, vitamin E, vitamin K, thiamin, riboflavin, niacin, vitamin B6, vitamin B12, folate, biotin, pantothenic acid, phosphorus, iodine, magnesium, zinc, selenium, copper, manganese, and chloride. For each embodiment of the liquid composition, a dry powdered composition with similar ingredient amounts is also contemplated and the amounts of such powdered compositions can be derived from the disclosure of the liquid compositions by eliminating the water from the liquid composition.

[0152] In some cases, prebiotics used in the compositions described herein can comprise one or more inulins. In some cases, the inulin used in the compositions described herein can comprise chicory root inulin. In some embodiments, for example, liquid embodiments, the percentage of chicory root inulin can be from about 0.001 wt% to about 2.06 wt%. In some cases, the percentage of chicory root inulin can be less than about 0.3 wt%, less than about 0.2 wt%, or less than about 0.1 wt%. In some cases, the percentage of chicory root inulin can be greater than 0 wt%, greater than about 0.05 wt%, greater than about 0.1 wt%, greater than about 0.2 wt%, or greater than about 0.3 wt%. In some embodiments, for example, for dry powdered compositions, the percentage of chicory root inulin can be from about 0.01 wt% to about 2.47 wt%.

[0153] In some embodiments, for example, for dry powdered compositions, the percentage of chicory root inulin can be less than about 0.5 wt%. In some embodiments, for example, for dry powdered compositions, the percentage of chicory root inulin can be less than about 0.5 wt%, be less than about 0.4 wt%, be less than about 0.3 wt%, be less than about 0.2 wt%, or be less than about 0.1 wt%. In some embodiments, for example, for dry powdered compositions, the percentage of chicory root inulin can be greater than about 0.5 wt%, greater than about 0.4 wt%, greater than about 0.3 wt%, greater than about 0.2 wt%, or greater than about 0.1 wt%. In some embodiments, for example, for dry powdered compositions, the percentage of chicory root inulin can be approximately 0.47 wt%. In some cases, theAttorney Docket No. 66145-708.601 percentage of chicory root inulin can be approximately 0.46 wt%. In some cases, the percentage of chicory root inulin can be between about 0.001 wt% and about 2.47 wt%. For each embodiment of the liquid composition, a dry powdered composition with similar ingredient amounts is also contemplated and the amounts of such powdered compositions can be derived from the disclosure of the liquid compositions by eliminating the water from the liquid composition.

[0154] In some embodiments, for example, for liquid embodiments, the percentage of arachidonic acid (ARA) can be from about 0.001 wt% to about 2.06 wt%. In some cases, the percentage of ARA is between about 0.01 wt% to 0.12 wt%. In some cases, the percentage of ARA is between about 0.01 wt% to 0.04 wt%, 0.01 wt% to 0.07 wt%, 0.01 wt% to 0.1 wt%, 0.01 wt% to 0.12 wt%, 0.04 wt% to 0.07 wt%, 0.04 wt% to 0.1 wt%, 0.04 wt% to 0.12 wt%, 0.07 wt% to 0.1 wt%, 0.07 wt% to 1.2 wt%, or about 1 wt% to 1.2 wt%. In some cases, the percentage of ARA is less than about 0.15 wt%, less than about 0.1 wt%, or less than about 0.05 wt%. In some cases, the percentage of ARA is greater than about or equal to 0.01 wt%, greater than about 0.05 wt%, greater than about 0.1 wt%, or greater than about 0.15 wt%.

[0155] In some embodiments, for example, for dry powdered compositions, the percentage of ARA can be from about 0.001 wt% to about 2.43 wt%. In some embodiments, for example, for dry powdered compositions, the percentage of ARA can be from about 0.08 wt% to about 0.6 wt%. In some embodiments, for example, for dry powdered compositions, the percentage of ARA can be from about 0.08 wt% to about 0.3 wt%, from about 0.08 wt% to about 0.5 wt%, from about 0.08 wt% to about 0.6 wt%, from about 0.3 wt% to about 0.5 wt%, from about 0.3 wt% to about 0.6 wt%, or from about 0.5 wt% to about 0.6 wt%. In some embodiments, for example, for dry powdered compositions, the percentage of ARA can be less than about 0.6 wt%, less than about 0.5 wt%, less than about 0.4 wt%, less than about 0.3 wt%, less than about 0.2 wt%, or less than about 0.1 wt%. In some embodiments, for example, for dry powdered compositions, the percentage of ARA can be greater than about 0.6 wt%, greater than about 0.5 wt%, greater than about 0.4 wt%, greater than about 0.3 wt%, greater than about 0.2 wt%, or greater than about 0.1 wt%. In some embodiments, for example, for dry powdered compositions, the percentage of ARA can be approximately 0.43 wt%. In some cases, the percentage of ARA is approximately 0.44 wt%. For each embodiment of the liquid composition, a dry powdered composition with similar ingredient amounts is also contemplated and the amounts of such powdered compositions can beAttorney Docket No. 66145-708.601 derived from the disclosure of the liquid compositions by eliminating the water from the liquid composition.

[0156] ARA is an omega-6 fatty acid. ARA can be derived from animal products or plant products. The compositions described herein can comprise ARA derived from one or more of red meat, poultry, eggs, fish, dairy, and Mortierella Alpina fungi.

[0157] In some embodiments, plant-based compositions described herein can comprise Mortierella alpina oil at a percentage of from about 0.010 wt% to about 0.500 wt%. For example, plant-based compositions described herein can comprise Mortierella alpina oil at about 0.010 wt%, about 0.020 wt%, about 0.030 wt%, about 0.040 wt%, about 0.050 wt%, about 0.060 wt%, about 0.070 wt%, about 0.080 wt%, about 0.090 wt%, about 0.100 wt%, about 0.200 wt%, about 0.250 wt%, about 0.300 wt%, about 0.350 wt%, about 0.400 wt%, about 0.430 wt%, about 0.432 wt%, about 0.435 wt%, about 0.440 wt%, about 0.450 wt%, about 0.500 wt%, or more than about 0.500 wt%. In some embodiments, liquid plant-based compositions described herein can comprise Mortierella alpina oil at about 0.060 wt%. In some embodiments, powder plant-based compositions described herein can comprise Mortierella alpina oil at about 0.430 wt%, about 0.432 wt%, about 0.435 wt%, or about 0.440 wt%.

[0158] In some embodiments, for example, for liquid embodiments, the percentage of choline bitartrate can be from about 0.001 wt% to about 2.05 wt%. In some embodiments, for example, for liquid embodiments, the percentage of choline bitartrate can be less than approximately 0.085 wt%. In some cases, the percentage of choline bitartrate can be less than about 0.085 wt%, less than about 0.065 wt%, less than about 0.045 wt%, or less than about 0.025 wt%. In some cases, the percentage of choline bitartrate can be greater than about 0.085 wt%, greater than about 0.065 wt%, greater than about 0.045 wt%, greater than about 0.025 wt%, or greater than 0 wt%.

[0159] In some embodiments, for example, for dry powdered compositions, the percentage of choline bitartrate can be from about 0.001 wt% to about 2.4 wt%. In some embodiments, for example, for dry powdered compositions, the percentage of choline bitartrate can be less than about 0.5 wt%. In some embodiments, for example, for dry powdered compositions, the percentage of choline bitartrate can be less than about 0.5 wt%, less than about 0.4 wt%, less than about 0.3 wt%, less than about 0.2 wt%, or less than about 0.1 wt%. In some embodiments, for example, for dry powdered compositions, the percentage of choline bitartrate can be greater than about 0.5 wt%, greater than about 0.4 wt%, greater than aboutAttorney Docket No. 66145-708.601 0.3 wt%, greater than about 0.2 wt%, or greater than about 0.1 wt%. In some embodiments, for example, for dry powdered compositions, the percentage of choline bitartrate can be approximately 0.4 wt%. For each embodiment of the liquid composition, a dry powdered composition with similar ingredient amounts is also contemplated and the amounts of such powdered compositions can be derived from the disclosure of the liquid compositions by eliminating the water from the liquid composition.

[0160] In some embodiments, for example, for liquid embodiments, the percentage of docosahexaenoic acid (DHA) can be from about 0.001 wt% to about 2.03 wt%. In some cases, the percentage of DHA is between about 0.01 wt% to 0.12 wt%. In some cases, the percentage of DHA is between about 0.01 wt% to 0.04 wt%, 0.01 wt% to 0.07 wt%, 0.01 wt% to 0.1 wt%, 0.01 wt% to 0.12 wt%, 0.04 wt% to 0.07 wt%, 0.04 wt% to 0.1 wt%, 0.04 wt% to 0.12 wt%, 0.07 wt% to 0.1 wt%, 0.07 wt% to 1.2 wt%, or about 1 wt% to 1.2 wt%. In some cases, the percentage of DHA is less than about 0.15 wt%, less than about 0.1 wt%, or less than about 0.05 wt%. In some cases, the percentage of DHA is greater than about or equal to 0.01 wt%, greater than about 0.05 wt%, greater than about 0.1 wt%, or greater than about 0.15 wt%.

[0161] In some embodiments, for example, for dry powdered compositions, the percentage of DHA can be from about 0.001 wt% to about 2.22 wt%. In some embodiments, for example, for dry powdered compositions, the percentage of DHA can be from about 0.08 wt% to 0.6 wt%. In some embodiments, for example, for dry powdered compositions, the percentage of DHA can be from about 0.08 wt% to about 0.3 wt%, from about 0.08 wt% to about 0.5 wt%, from about 0.08 wt% to about 0.6 wt%, from about 0.3 wt% to about 0.5 wt%, from about 0.3 wt% to about 0.6 wt%, or from about 0.5 wt% to about 0.6 wt%. In some embodiments, for example, for dry powdered compositions, the percentage of DHA can be less than about 0.6 wt%, less than about 0.5 wt%, less than about 0.4 wt%, less than about 0.3 wt%, less than about 0.2 wt%, or less than about 0.1 wt%. In some embodiments, for example, for dry powdered compositions, the percentage of DHA can be greater than about 0.6 wt%, greater than about 0.5 wt%, greater than about 0.4 wt%, greater than about 0.3 wt%, greater than about 0.2 wt%, or greater than about 0.1 wt%. In some embodiments, for example, for dry powdered compositions, the percentage of DHA can be approximately 0.22 wt%. In some cases, the percentage of DHA can be between about 0.001 wt% and about 2.22 wt%. For each embodiment of the liquid composition, a dry powdered composition with similar ingredient amounts is also contemplated and the amounts of such powderedAttorney Docket No. 66145-708.601 compositions can be derived from the disclosure of the liquid compositions by eliminating the water from the liquid composition.

[0162] DHA is an omega-3 fatty acid. DHA can be derived from animal products or plant products. The compositions described herein can comprise DHA derived from one or more of cold-water, fatty fish (e.g., salmon, cod, menhaden, herring, mackerel, sardine, anchovy), red meat, shellfish, algae (e.g., Crypthecodinium Cohnii), and goat cheese.

[0163] In some embodiments, plant-based compositions described herein can comprise Crypthecodinium cohnii oil at a percentage of from about 0.010 wt% to about 0.050 wt%. For example, plant-based compositions described herein can comprise Crypthecodinium cohnii oil at about 0.010 wt%, about 0.020 wt%, about 0.030 wt%, about 0.040 wt%, about 0.050 wt%, about 0.060 wt%, about 0.070 wt%, about 0.080 wt%, about 0.090 wt%, about 0.100 wt%, about 0.200 wt%, about 0.300 wt% or more than about 0.030 wt%. In some embodiments, liquid plant-based compositions described herein can comprise Crypthecodinium cohnii oil at 0.030 wt%. In some embodiments, powder plant-based compositions described herein can comprise Crypthecodinium cohnii oil at about 0.216 wt%, about 0.217 wt%, about 0.218 wt%, or about 0.220 wt%.

[0164] In some embodiments, for example, for liquid embodiments, the percentage of L- methionine can be from about 0.001 wt% to about 2.019 wt%. In some cases, the percentage of L-methionine can be between about 0.001 wt% and about 2.14 wt%. In some embodiments, with reference to the liquid nutritional composition, the percentage of L- methionine can be from about 0.01 wt% to about 0.03 wt%. In some cases, the percentage of L-methionine can be from about 0.01 wt% to about 0.015 wt%, from about 0.01 wt% to about 0.02 wt%, from about 0.01 wt% to about 0.025 wt%, from about 0.01 wt% to about 0.03 wt%, from about 0.015 wt% to about 0.02 wt%, from about 0.015 wt% to about 0.025 wt%, from about 0.015 wt% to about 0.03 wt%, from about 0.02 wt% to about 0.025 wt%, from about 0.02 wt% to about 0.03 wt%, or from about 0.025 wt% to about 0.03 wt%. In some embodiments, for example, for liquid embodiments, the percentage of L-methionine can be less than approximately 0.035 wt%. In some embodiments, the percentage of L-methionine can be less than about 0.035 wt%, less than about 0.03 wt%, less than about 0.025 wt%, less than about 0.02 wt%, less than about 0.01 wt%, less than about 0.01 wt%, or less than about 0.005 wt%. In some embodiments, the percentage of L-methionine can be greater than about 0.035 wt%, greater than about 0.03 wt%, greater than about 0.025 wt%, greater than about 0.02 wt%, greater than about 0.015 wt%, greater than about 0.01 wt%, greater than aboutAttorney Docket No. 66145-708.601 0.005 wt%, or greater than about 0.001 wt%. In some cases, the percentage of L-methionine can be approximately 0.019 wt%. In some embodiments, the concentration of L-methionine can be approximately from about 0.05% to about 2.0% of the total amount of protein in the liquid nutritional composition.

[0165] For each embodiment of the liquid composition, a dry powdered composition with similar ingredient amounts is also contemplated and the amounts of such powdered compositions can be derived from the disclosure of the liquid compositions by eliminating the water from the liquid composition. In some embodiments, for example, for dry powdered compositions, the percentage of L-methionine can be from about 0.001 wt% to about 2.14 wt%. In some embodiments, with reference to the powdered nutritional composition, the percentage of L-methionine can be from about 0.01 wt% to about 0.25 wt%. In some cases, the percentage of L-methionine can be from about 0.01 wt% to about 0.1 wt%, from about 0.01 wt% to about 0.15 wt%, from about 0.01 wt% to about 0.2 wt%, from about 0.01 wt% to about 0.25 wt%, from about 0.1 wt% to about 0.15 wt%, from about 0.1 wt% to about 0.2 wt%, from about 0.1 wt% to about 0.25 wt%, from about 0.15 wt% to about 0.2 wt%, from about 0.15 wt% to about 0.25 wt%, or from about 0.2 wt% to about 0.25 wt% with reference to the powdered nutritional composition. In some embodiments, for example, for dry embodiments, the percentage of L-methionine can be less than approximately 0.25 wt%. In some embodiments, the percentage of L-methionine can be less than about 0.25 wt%, less than about 0.2 wt%, less than about 0.1 wt%, less than about 0.01 wt%, or less than about 0.005 wt% with reference to the powdered nutritional composition. In some embodiments, the percentage of L-methionine can be greater than about 0.25 wt%, greater than about 0.2 wt%, greater than about 0.15 wt%, greater than about 0.1 wt%, greater than about 0.05 wt%, or greater than about 0.01 wt% with reference to the powdered nutritional composition. In some embodiments, for example, for dry powdered compositions, the percentage of L- methionine can be approximately 0.14 wt%. In some embodiments, the concentration of L- methionine can be approximately from about 0.05% to about 2.0% of the total amount of protein in the powdered nutritional composition.

[0166] In some embodiments, for example, for liquid embodiments, the percentage of L- cysteine can be from about 0.001 wt% to about 2.016 wt%. In some cases, for example, for liquid embodiments, the percentage of L-cysteine can be between about 0.001 wt% and about 2.12 wt%. In some embodiments, for example, for liquid embodiments, the percentage of L- cysteine can be from about 0.01 wt% to about 0.03 wt%. In some cases, the percentage of L-Attorney Docket No. 66145-708.601 cysteine can be from about 0.01 wt% to about 0.015 wt%, from about 0.01 wt% to about 0.02 wt%, from about 0.01 wt% to about 0.025 wt%, from about 0.01 wt% to about 0.03 wt%, from about 0.015 wt% to about 0.02 wt%, from about 0.015 wt% to about 0.025 wt%, from about 0.015 wt% to about 0.03 wt%, from about 0.02 wt% to about 0.025 wt%, from about 0.02 wt% to about 0.03 wt%, or from about 0.025 wt% to about 0.03 wt%. In some embodiments, for example, for liquid embodiments, the percentage of L-cysteine can be less than approximately 0.035 wt%. In some embodiments, the percentage of L-cysteine can be less than about 0.035 wt%, less than about 0.03 wt%, less than about 0.025 wt%, less than about 0.02 wt%, less than about 0.01 wt%, less than about 0.01 wt%, or less than about 0.005 wt%. In some embodiments, the percentage of L-cysteine can be greater than about 0.035 wt%, greater than about 0.03 wt%, greater than about 0.025 wt%, greater than about 0.02 wt%, greater than about 0.015 wt%, greater than about 0.01 wt%, greater than about 0.005 wt%, or greater than about 0.001 wt%. In some cases, the percentage of L-cysteine can be approximately 0.0162 wt%. In some embodiments, the concentration of L-cysteine can be approximately from about 0.05% to about 2.0% of the total amount of protein in the liquid nutritional composition.

[0167] For each embodiment of the liquid composition, a dry powdered composition with similar ingredient amounts is also contemplated and the amounts of such powdered compositions can be derived from the disclosure of the liquid compositions by eliminating the water from the liquid composition. In some embodiments, for example, for dry powdered compositions, the percentage of L-cysteine can be from about 0.001 wt% to about 2.12 wt%. In some embodiments, with reference to the powdered nutritional composition, the percentage of L-cysteine can be from about 0.01 wt% to about 0.25 wt%. In some cases, the percentage of L-cysteine can be from about 0.01 wt% to about 0.1 wt%, from about 0.01 wt% to about 0.15 wt%, from about 0.01 wt% to about 0.2 wt%, from about 0.01 wt% to about 0.25 wt%, from about 0.1 wt% to about 0.15 wt%, from about 0.1 wt% to about 0.2 wt%, from about 0.1 wt% to about 0.25 wt%, from about 0.15 wt% to about 0.2 wt%, from about 0.15 wt% to about 0.25 wt%, or from about 0.2 wt% to about 0.25 wt% with reference to the powdered nutritional composition. In some embodiments, for example, for dry embodiments, the percentage of L-cysteine can be less than approximately 0.25 wt%. In some embodiments, the percentage of L-cysteine can be less than about 0.25 wt%, less than about 0.2 wt%, less than about 0.1 wt%, less than about 0.01 wt%, or less than about 0.005 wt% with reference to the powdered nutritional composition. In some embodiments, the percentage of L-cysteineAttorney Docket No. 66145-708.601 can be greater than about 0.25 wt%, greater than about 0.2 wt%, greater than about 0.15 wt%, greater than about 0.1 wt%, greater than about 0.05 wt%, or greater than about 0.01 wt% with reference to the powdered nutritional composition. In some embodiments, for example, for dry powdered compositions, the percentage of L-cysteine can be approximately 0.12 wt%. In some embodiments, the concentration of L-cysteine can be approximately from about 0.05% to about 2.0% of the total amount of protein in the powdered nutritional composition.

[0168] In some embodiments, for example, for liquid embodiments, the percentage of L- threonine can be from about 0.001 wt% to about 2.013 wt%. In some cases, the percentage L- threonine can be between about 0.001 wt% and about 2.09 wt%. In some embodiments, the percentage of L-threonine can be from about 0.01 wt% to about 0.03 wt%. In some cases, the percentage of L-threonine can be from about 0.01 wt% to about 0.015 wt%, from about 0.01 wt% to about 0.02 wt%, from about 0.01 wt% to about 0.025 wt%, from about 0.01 wt% to about 0.03 wt%, from about 0.015 wt% to about 0.02 wt%, from about 0.015 wt% to about 0.025 wt%, from about 0.015 wt% to about 0.03 wt%, from about 0.02 wt% to about 0.025 wt%, from about 0.02 wt% to about 0.03 wt%, or from about 0.025 wt% to about 0.03 wt%. In some embodiments, for example, for liquid embodiments, the percentage of L-threonine can be less than approximately 0.035 wt%. In some embodiments, the percentage of L- threonine can be less than about 0.035 wt%, less than about 0.03 wt%, less than about 0.025 wt%, less than about 0.02 wt%, less than about 0.01 wt%, less than about 0.01 wt%, or less than about 0.005 wt%. In some embodiments, the percentage of L-threonine can be greater than about 0.035 wt%, greater than about 0.03 wt%, greater than about 0.025 wt%, greater than about 0.02 wt%, greater than about 0.015 wt%, greater than about 0.01 wt%, greater than about 0.005 wt%, or greater than about 0.001 wt%. In some embodiments, the percentage of L-threonine can be approximately 0.013 wt%. In some embodiments, the concentration of L-threonine can be approximately from about 0.05% to about 2.0% of the total amount of protein in the liquid nutritional composition.

[0169] For each embodiment of the liquid composition, a dry powdered composition with similar ingredient amounts is also contemplated and the amounts of such powdered compositions can be derived from the disclosure of the liquid compositions by eliminating the water from the liquid composition. In some embodiments, for example, for dry powdered compositions, the percentage of L-threonine can be from about 0.001 wt% to about 2.09 wt%. In some embodiments, with reference to the powdered nutritional composition, the percentage of L-threonine can be from about 0.01 wt% to about 0.25 wt%. In some cases, theAttorney Docket No. 66145-708.601 percentage of L-threonine can be from about 0.01 wt% to about 0.1 wt%, from about 0.01 wt% to about 0.15 wt%, from about 0.01 wt% to about 0.2 wt%, from about 0.01 wt% to about 0.25 wt%, from about 0.1 wt% to about 0.15 wt%, from about 0.1 wt% to about 0.2 wt%, from about 0.1 wt% to about 0.25 wt%, from about 0.15 wt% to about 0.2 wt%, from about 0.15 wt% to about 0.25 wt%, or from about 0.2 wt% to about 0.25 wt% with reference to the powdered nutritional composition. In some embodiments, for example, for dry embodiments, the percentage of L-threonine can be less than approximately 0.25 wt%. In some embodiments, the percentage of L-threonine can be less than about 0.25 wt%, less than about 0.2 wt%, less than about 0.1 wt%, less than about 0.01 wt%, or less than about 0.005 wt% with reference to the powdered nutritional composition. In some embodiments, the percentage of L-threonine can be greater than about 0.25 wt%, greater than about 0.2 wt%, greater than about 0.15 wt%, greater than about 0.1 wt%, greater than about 0.05 wt%, or greater than about 0.01 wt% with reference to the powdered nutritional composition. In some embodiments, for example, for dry powdered compositions, the percentage of L-threonine can be approximately 0.095 wt%. In some embodiments, for example, for dry powdered compositions, the percentage of L-threonine can be approximately 0.1 wt%. In some embodiments, the concentration of L-threonine can be approximately from about 0.05% to about 2.0% of the total amount of protein in the powdered nutritional composition.

[0170] In some embodiments, for example, for liquid embodiments, the percentage of L- tryptophan can be from about 0.0001 wt% to about 0.01 wt%. In some embodiments, for example, for liquid embodiments, the percentage of L-tryptophan can be approximately 0.009 wt%. In some cases, the percentage of L-tryptophan can be between about 0.0001 wt% and about 2.06 wt%. In some embodiments, the percentage of L-tryptophan can be from about 0.01 wt% to about 0.03 wt%. In some cases, the percentage of L-tryptophan can be from about 0.01 wt% to about 0.015 wt%, from about 0.01 wt% to about 0.02 wt%, from about 0.01 wt% to about 0.025 wt%, from about 0.01 wt% to about 0.03 wt%, from about 0.015 wt% to about 0.02 wt%, from about 0.015 wt% to about 0.025 wt%, from about 0.015 wt% to about 0.03 wt%, from about 0.02 wt% to about 0.025 wt%, from about 0.02 wt% to about 0.03 wt%, or from about 0.025 wt% to about 0.03 wt%. In some embodiments, for example, for liquid embodiments, the percentage of L-tryptophan can be less than approximately 0.035 wt%. In some embodiments, the percentage of L-tryptophan can be less than about 0.035 wt%, less than about 0.03 wt%, less than about 0.025 wt%, less than about 0.02 wt%, less than about 0.01 wt%, less than about 0.01 wt%, or less than about 0.005 wt%. In someAttorney Docket No. 66145-708.601 embodiments, the percentage of L-tryptophan can be greater than about 0.035 wt%, greater than about 0.03 wt%, greater than about 0.025 wt%, greater than about 0.02 wt%, greater than about 0.015 wt%, greater than about 0.01 wt%, greater than about 0.005 wt%, or greater than about 0.001 wt%. In some embodiments, the percentage of L- tryptophan can be approximately 0.0087 wt%. In some embodiments, the concentration of L-tryptophan can be approximately from about 0.05% to about 2.0% of the total amount of protein in the liquid nutritional composition.

[0171] For each embodiment of the liquid composition, a dry powdered composition with similar ingredient amounts is also contemplated and the amounts of such powdered compositions can be derived from the disclosure of the liquid compositions by eliminating the water from the liquid composition. In some embodiments, for example, for dry powdered compositions, the percentage of L-tryptophan can be from about 0.001 wt% to about 2.06 wt%. In some embodiments, with reference to the powdered nutritional composition, the percentage of L-tryptophan can be from about 0.01 wt% to about 0.25 wt%. In some cases, the percentage of L-tryptophan can be from about 0.01 wt% to about 0.1 wt%, from about 0.01 wt% to about 0.15 wt%, from about 0.01 wt% to about 0.2 wt%, from about 0.01 wt% to about 0.25 wt%, from about 0.1 wt% to about 0.15 wt%, from about 0.1 wt% to about 0.2 wt%, from about 0.1 wt% to about 0.25 wt%, from about 0.15 wt% to about 0.2 wt%, from about 0.15 wt% to about 0.25 wt%, or from about 0.2 wt% to about 0.25 wt% with reference to the powdered nutritional composition. In some embodiments, for example, for dry embodiments, the percentage of L-tryptophan can be less than approximately 0.25 wt%. In some embodiments, the percentage of L-tryptophan can be less than about 0.25 wt%, less than about 0.2 wt%, less than about 0.1 wt%, less than about 0.01 wt%, or less than about 0.005 wt% with reference to the powdered nutritional composition. In some embodiments, the percentage of L-tryptophan can be greater than about 0.25 wt%, greater than about 0.2 wt%, greater than about 0.15 wt%, greater than about 0.1 wt%, greater than about 0.05 wt%, or greater than about 0.01 wt% with reference to the powdered nutritional composition. In some embodiments, for example, for dry powdered compositions, the percentage of L- tryptophan can be approximately 0.063 wt%. In some embodiments, for example, for dry powdered compositions, the percentage of L-tryptophan can be approximately 0.064 wt%. In some embodiments, the concentration of L-tryptophan can be approximately from about 0.05% to about 2.0% of the total amount of protein in the powdered nutritional composition.Attorney Docket No. 66145-708.601

[0172] In some embodiments, plant-based compositions described herein can have a pH of from about 6.0 to about 7.6. For example, plant-based compositions described herein can have a pH of about 6.0, about 6.1, about 6.2, about 6.3, about 6.4, about 6.5, about 6.6, about 6.7, about 6.8, about 6.9, about 7.0, about 7.1, about 7.2, about 7.3, about 7.4, about 7.5, or about 7.6.

[0173] In some embodiments, plant-based compositions described herein can have viscosity of from about 5 centipoise (cP) to about 200 cP. For example, plant-based compositions described herein can have viscosity of about 5 cP, 6 cP, 7 cP, 8 cP, 9 cP, 10 cP, 11 cP, 12 cP, 13 cP, 14 cP, 15 cP, 16 cP, 17 cP, 18 cP, 19 cP, 20 cP, 21 cP, 22 cP, 23 cP, 24 cP, 25 cP, 26 cP, 27 cP, 28 cP, 29 cP, 30 cP, 31 cP, 32 cP, 33 cP, 34 cP, 35 cP, 36 cP, 37 cP, 38 cP, 39 cP, 40 cP, 41 cP, 42 cP, 43 cP, 44 cP, 45 cP, 46 cP, 47 cP, 48 cP, 49 cP, 50 cP, 51 cP, 52 cP, 53 cP, 54 cP, 55 cP, 56 cP, 57 cP, 58 cP, 59 cP, 60 cP, 61 cP, 62 cP, 63 cP, 64 cP, 65 cP, 66 cP, 67 cP, 68 cP, 69 cP, 70 cP, 71 cP, 72 cP, 73 cP, 74 cP, 75 cP, 76 cP, 77 cP, 78 cP, 79 cP, 80 cP, 81 cP, 82 cP, 83 cP, 84 cP, 85 cP, 86 cP, 87 cP, 88 cP, 89 cP, 90 cP, 91 cP, 92 cP, 93 cP, 94 cP, 95 cP, 96 cP, 97 cP, 98 cP, 99 cP, about 100 cP, or greater than about 100 cP. In some embodiments, plant-based compositions described herein can have viscosity of from about 10 cP to about 100 cP, from about 50 cP, to about 150 cP, from about 100 cP to about 200 cP, from about 90 cP to about 140 cP, from about 110 cP to about 160 cP, from about 130 cP to about 160 cP, or from about 150 cP to about 200 cP. In some embodiments, plant-based compositions described herein can have viscosity of from about 10 to about 140 cP.

[0174] In some embodiments, plant-based compositions described herein may be shelf- stable. In some embodiments, plant-based compositions described herein can be stored at 20 ℃. In some embodiments, plant-based compositions described herein can be stored at 20 ℃ for at least 4 weeks. For example, plant-based compositions described herein can be stored at 20 ℃ for least 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 22, 24, 26, 28, 30, 32, 34, 36, 38, 40, 42, 44, 46, 48, 50, 60, 70, 80, 90, 100 weeks, or more than 100 weeks. In some embodiments, plant-based compositions described herein may not undergo particulate sedimentation, creaming, serum formation, or gelation. For example, plant-based compositions described herein may not undergo particulate sedimentation, creaming, serum formation, or gelation when stored at 20 ℃ for least 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 22, 24, 26, 28, 30, 32, 34, 36, 38, 40, 42, 44, 46, 48, 50, 60, 70, 80, 90, 100 weeks, or more than 100 weeks. In some embodiments, plant-based compositions describedAttorney Docket No. 66145-708.601 herein may not undergo separation or sedimentation when centrifuged. For example, plant- based compositions described herein may not undergo separation or sedimentation when centrifuged at 2500 rpm for 20 minutes. In some embodiments, plant-based compositions described herein can be a stable oil-in-water emulsion.

[0175] In some embodiments, plant-based compositions described herein can comprise purified water, organic brown rice syrup solids, organic hydrolyzed pea protein, high oleic sunflower oil, organic coconut oil, organic low erucic rapeseed oil, organic locust bean gum, organic chicory root inulin, Mortierella alpina oil, choline bitartrate, organic xanthan gum, crypthecodinium cohnii oil, tricalcium phosphate, potassium chloride, dipotassium phosphate, sodium ascorbate, calcium carbonate, magnesium chloride, inositol, sodium chloride, taurine, L-carnitine L-tartrate, ferrous sulfate, all-rac-alpha-tocopheryl acetate, vitamin a palmitate, cholecalciferol, niacinamide, zinc oxide, D-calcium pantothenate, biotin, phylloquinone, potassium iodide, folic acid, thiamine hydrochloride, copper sulfate, riboflavin, manganese sulfate, pyridoxine hydrochloride, cyanocobalamin, sodium selenite, L-methionine, L- cysteine, L-threonine, and L-tryptophan.

[0176] In some embodiments, plant-based compositions described herein can comprise purified water, organic brown rice syrup solids, organic pea protein, high oleic sunflower oil, organic coconut oil, organic low erucic rapeseed oil, organic locust bean gum, organic chicory root inulin, Mortierella alpina oil, choline bitartrate, organic xanthan gum, Crypthecodinium cohnii oil, tricalcium phosphate, potassium chloride, dipotassium phosphate, sodium ascorbate, calcium carbonate, magnesium chloride, inositol, sodium chloride, taurine, L-carnitine L-tartrate, ferrous sulfate, all-rac-alpha-tocopheryl Acetate, vitamin a palmitate, cholecalciferol, niacinamide, zinc oxide, D-calcium pantothenate, biotin, phylloquinone, potassium iodide, folic acid, thiamine hydrochloride, copper sulfate, riboflavin, manganese sulfate, pyridoxine hydrochloride, cyanocobalamin, sodium selenite, L-methionine, L-cysteine, L-threonine, and L-tryptophan.

[0177] In some embodiments, plant-based compositions described herein can comprise purified water, organic rice maltodextrin, organic hydrolyzed pea protein, high oleic sunflower oil, organic coconut oil, organic low erucic rapeseed oil, organic locust bean gum, organic chicory root inulin, Mortierella alpina oil, choline bitartrate, organic xanthan gum, Crypthecodinium cohnii oil, tricalcium phosphate, potassium chloride, dipotassium phosphate, sodium ascorbate, calcium carbonate, magnesium chloride, inositol, sodium chloride, taurine, L-carnitine L-tartrate, ferrous sulfate, all-rac-alpha-tocopheryl Acetate,Attorney Docket No. 66145-708.601 vitamin a palmitate, cholecalciferol, niacinamide, zinc oxide, D-calcium pantothenate, biotin, phylloquinone, potassium iodide, folic acid, thiamine hydrochloride, copper sulfate, riboflavin, manganese sulfate, pyridoxine hydrochloride, cyanocobalamin, sodium selenite, L-methionine, L-cysteine, L-threonine, and L-tryptophan.

[0178] In some embodiments, plant-based compositions described herein can comprise purified water, organic rice maltodextrin, organic pea protein, high oleic sunflower oil, organic coconut oil, organic low erucic rapeseed oil, organic locust bean gum, organic chicory root inulin, Mortierella alpina oil, choline bitartrate, organic xanthan gum, Crypthecodinium cohnii oil, tricalcium phosphate, potassium chloride, dipotassium phosphate, sodium ascorbate, calcium carbonate, magnesium chloride, inositol, sodium chloride, taurine, L-carnitine L-tartrate, ferrous sulfate, all-rac-alpha-tocopheryl Acetate, vitamin a palmitate, cholecalciferol, niacinamide, zinc oxide, D-calcium pantothenate, biotin, phylloquinone, potassium iodide, folic acid, thiamine hydrochloride, copper sulfate, riboflavin, manganese sulfate, pyridoxine hydrochloride, cyanocobalamin, sodium selenite, L-methionine, L-cysteine, L-threonine, and L-tryptophan.

[0179] In some embodiments, plant-based compositions described herein can be used for adult subjects with gastrointestinal conditions. Non-limiting examples of gastrointestinal conditions can include inflammatory bowel disease, Crohn’s disease, irritable bowel syndrome, or other gastrointestinal inflammatory conditions. In some embodiments, plant- based compositions described herein can be used for oral rehydration. In some embodiments, plant-based compositions described herein can reduce proteolytic fermentation. In some embodiments, plant-based compositions described herein can enhance the diversity of the microbiome. For example, plant-based compositions described herein can promote the growth or enrichment of the commensal bacteria in the gut. For example, plant-based compositions described herein can support the growth or enrichment of Bifidobacterium, Collinsella, Megasphaera, or any combinations thereof in the gut. In some embodiments, plant-based compositions described herein can support the microbiome through a prebiotic effect. For example, plant-based compositions described herein can decrease the level of BCFA or increase the level of SCFA. In some embodiments, plant-based compositions described herein can re-establish Bifidobacterium, Collinsella, and / or Megasphaera following perturbation of the developing microbiome. In some embodiments, perturbation of the microbiome can include antibiotic administration, diarrhea, or other illnesses. In some embodiments, plant-based compositions described herein can be formulated for a toddlerAttorney Docket No. 66145-708.601 (e.g., 1-3 years old). In some embodiments, plant-based compositions described herein can enhance gut barrier function.

[0180] In some embodiments, plant-based compositions described herein can have a protein efficiency ratio of at least 0.70. A protein efficiency ratio can refer to a method for measuring the quality of a protein by calculating how much weight a subject (e.g., an animal, infant, child, etc.) gains relative to the amount of protein intake. For example, plant-based compositions described herein can have a protein efficiency ratio of at least 0.70, 0.80, 0.90, 1.00, 1.10, 1.20, 1.30, 1.40, 1.50, 1.60, 1.70, 1.80, 1.90 or at least 2.00. In some embodiments, plant-based compositions described herein can have a protein efficiency ratio of at least 0.70, 0.80, 0.90, 1.00, 1.10, 1.20, 1.30, 1.40, 1.50, 1.60, 1.70, 1.80, 1.90 or at least 2.00 compared to a casein reference of 1.00.

[0181] In some embodiments, plant-based compositions described herein can be liquid or powder. In some embodiments, plant-based compositions described herein does not comprise any animal-derived product. In some embodiments, plant-based compositions described herein does not comprise any soy-derived product. Methods

[0182] Described herein are methods of supplying and administering nutrition to a human child. In some cases, the method can comprise administering a liquid nutritional composition or a powder nutritional composition as described above. In some cases, the method comprises dissolving a dry powdered composition as described herein and mixing it with water, then administering it to a child. In some embodiments, administering liquid nutritional compositions or powder nutritional compositions described herein can provide sufficient nutrients to act as sole source nutrition for an infant or a child.

[0183] In some cases, liquid nutritional compositions or powder nutritional compositions described herein can be assessed for the safety and efficacy to be used as sole source nutrition in an infant or a child. In some cases, liquid nutritional compositions or powder nutritional compositions described herein can be assessed in an experimental animal (e.g., mouse, cow, pig, dog, cat, etc.). An overview of an example experimental design and sample collection is illustrated in FIG.1. An overview of example experimental outcomes of the experimental design described in FIG.1 is illustrated in FIG.2. In some embodiments, liquid nutritional compositions or powder nutritional compositions described herein can be administered to a subject (e.g., an infant or a child) and data can be collected. In some embodiments, data can include, but are not limited to, body weight, nutritional composition intake, healthAttorney Docket No. 66145-708.601 monitoring, or activity (e.g., physical activity). In some embodiments, experimental outcomes can include, but are not limited to, primary outcomes, secondary outcomes, exploratory outcomes, or safety outcomes. In some embodiments, primary outcome or additional safety outcome can include, but are not limited to, body weight gain, growth performance, daily stool consistency, intestinal length, intestinal weight, or organ weight (e.g., liver, kidney, lung, brain, etc.). In some embodiments, secondary outcomes can include, but are not limited to, hematology, clinical chemistry, or urinalysis. In some embodiments, exploratory outcomes can include, but are not limited to, preserved representative samples of blood, feces, tibia, small intestine, liver, kidney, lung, brain, muscle, pancreas, testes, ovaries, uterus, or heart.

[0184] In some cases, the method can comprise improving the child’s gut health by administering compositions as described herein. In some embodiments, the method can comprise reducing gut permeability in the child relative to prior to administration of the compositions described herein to the child. In some embodiments, the method can comprise enhancing gut barrier function in the child relative to prior to administration of the compositions described herein to the child. In some embodiments, the method can comprise increasing short-chain fatty acid production in the child’s gut relative to the short-chain fatty production prior to administration of the compositions described herein. This can result in a reduced risk of colorectal cancer, improved gut cell growth, improved protection of the gut, improved absorption of minerals, and decreased inflammatory responses, among other benefits. In some cases, administering the compositions described herein can be sufficient to act as the sole nutrition source for a child. In some embodiments, the method of administering can cause the child’s gut microbiome to improve and more closely resemble the gut microbiome of a breastfed infant than before the administering. In some embodiments, the administering increases the population of Lactobacilli and Bifidobacteria relative to before the administering. In some embodiments, the method of administering can improve the metabolism of the child to become more similar to that of a breastfed infant than before the administering. Definitions

[0185] As used in this specification and the appended claims, the singular forms “a,” “an,” and “the” include plural referents unless the content clearly dictates otherwise. It should also be noted that the term “or” is generally employed in its sense including “and / or” unless the content clearly dictates otherwise. The terms “and / or” and “any combination thereof” andAttorney Docket No. 66145-708.601 their grammatical equivalents as used herein, can be used interchangeably. These terms can convey that any combination is specifically contemplated. Solely for illustrative purposes, the following phrases “A, B, and / or C” or “A, B, C, or any combination thereof” can mean “A individually; B individually; C individually; A and B; B and C; A and C; and A, B, and C.” The term “or” can be used conjunctively or disjunctively, unless the context specifically refers to a disjunctive use.

[0186] The term “about” or “approximately” can mean within an acceptable error range for the particular value, which may depend in part on how the value is measured or determined, e.g., the limitations of the measurement system. For example, “about” can mean within 1 or more than 1 standard deviation. Alternatively, “about” can mean a range of up to 20%, up to 10%, up to 5%, or up to 1% of a given value. Alternatively, particularly with respect to biological systems or processes, the term can mean within an order of magnitude, within 5- fold, or within 2-fold, of a value. Where particular values are described in the application and claims, unless otherwise stated the term “about” meaning within an acceptable error range for the particular value should be assumed.

[0187] Throughout this disclosure, numerical features are presented in a range format. It should be understood that the description in range format is merely for convenience and brevity and should not be construed as an inflexible limitation on the scope of any embodiments. Accordingly, the description of a range should be considered to have specifically disclosed all the possible subranges as well as individual numerical values within that range to the tenth of the unit of the lower limit unless the context clearly dictates otherwise. For example, description of a range such as from 1 to 6 should be considered to have specifically disclosed subranges such as from 1 to 3, from 1 to 4, from 1 to 5, from 2 to 4, from 2 to 6, from 3 to 6 etc., as well as individual values within that range, for example, 1.1, 2, 2.3, 5, and 5.9. This applies regardless of the breadth of the range. The upper and lower limits of these intervening ranges may independently be included in the smaller ranges, and are also encompassed within the present disclosure, subject to any specifically excluded limit in the stated range. Where the stated range includes one or both of the limits, ranges excluding either or both of those included limits are also included in the present disclosure, unless the context clearly dictates otherwise.

[0188] As used in this specification and claim(s), the words “comprising” (and any form of comprising, such as “comprise” and “comprises”), “having” (and any form of having, such as “have” and “has”), “including” (and any form of including, such as “includes” and “include”)Attorney Docket No. 66145-708.601 or “containing” (and any form of containing, such as “contains” and “contain”) are inclusive or open-ended and do not exclude additional, unrecited elements or method steps. It is contemplated that any embodiment discussed in this specification can be implemented with respect to any method or composition of the present disclosure, and vice versa. Furthermore, compositions of the present disclosure can be used to achieve methods of the present disclosure.

[0189] Reference in the specification to “some embodiments,” “an embodiment,” “one embodiment” or “other embodiments” means that a particular feature, structure, or characteristic described in connection with the embodiments is included in at least some embodiments, but not necessarily all embodiments, of the present disclosures. To facilitate an understanding of the present disclosure, a number of terms and phrases are defined below.

[0190] Certain specific details of this description are set forth in order to provide a thorough understanding of various embodiments. However, one skilled in the art will understand that the present disclosure may be practiced without these details. In other instances, well-known techniques or methods have not been shown or described in detail to avoid unnecessarily obscuring descriptions of the embodiments. Unless the context requires otherwise, throughout the specification and claims which follow, the word “comprise” and variations thereof, such as, “comprises” and “comprising” are to be construed in an open, inclusive sense, that is, as “including, but not limited to.” Further, headings provided herein are for convenience only and do not interpret the scope or meaning of the claimed disclosure. Although methods and materials similar or equivalent to those described herein can be used in the practice or testing of the present disclosure, suitable methods, and materials are described below. Numbered Embodiments 1. A liquid nutritional composition comprising: (a) one or more non-animal proteins; (b) one or more oils; (c) one or more sources of carbohydrates; (d) one or more prebiotics, wherein the one or more prebiotics comprise one or more inulins; (e) xanthan gum; and (f) locust bean gum,Attorney Docket No. 66145-708.601 wherein the xanthan gum and locust bean gum together comprise less than 0.18% by weight of the liquid nutritional composition. 2. The liquid nutritional composition of embodiment 1, wherein the xanthan gum and locust bean gum together comprise less than 0.13% by weight of the liquid nutritional composition. 3. The liquid nutritional composition of embodiment 1 or 2, wherein the xanthan gum comprises less than 0.07% by weight of the liquid nutritional composition. 4. The liquid nutritional composition of any one of embodiments 1 to 3, wherein the locust bean gum comprises less than 0.16% by weight of the liquid nutritional composition. 5. The liquid nutritional composition of any one of embodiments 1 to 4, wherein the liquid nutritional composition does not include any gums other than the xanthan gum and the locust bean gum. 6. The liquid nutritional composition of any one of embodiments 1 to 5, wherein the one or more non-animal proteins comprise pea protein, soy protein, rice protein, brown rice protein, chickpea protein, quinoa protein, lentil protein, amaranth protein, oat protein, bean protein, carob protein, tamarind protein, lupin protein, mesquite protein, alfalfa protein, clover protein, wheat protein, maize protein, sorghum protein, millet protein, barley protein, rye protein, farro protein, kamut protein, or teff protein. 7. The liquid nutritional composition of embodiment 6, wherein the one or more non-animal protein comprise pea protein, and wherein the pea protein comprises 0.2% to 4.2% by weight of the liquid nutritional composition. 8. The liquid nutritional composition of embodiment 6 or 7, wherein the pea protein comprises intact pea protein. 9. The liquid nutritional composition of embodiment 8, wherein at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, or at least 99% of the pea protein is intact pea protein. 10. The liquid nutritional composition of embodiment 8, wherein the intact pea protein is approximately 100% of the total amount of the pea protein. 11. The liquid nutritional composition of embodiment 6 or 7, wherein the pea protein comprises hydrolyzed pea protein.Attorney Docket No. 66145-708.601 12. The liquid nutritional composition of embodiment 11, wherein at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, or at least 99% of the pea protein is hydrolyzed pea protein. 13. The liquid nutritional composition of embodiment 11, wherein the hydrolyzed pea protein is approximately 100% of the total amount of the pea protein. 14. The liquid nutritional composition of any one of embodiments 1 to 13, wherein the one or more oils comprise one or more of high oleic sunflower oil, coconut oil, and low erucic rapeseed oil. 15. The liquid nutritional composition of embodiment 14, wherein the high oleic sunflower oil, coconut oil, and low erucic rapeseed oil each comprise 0.1% to 2.5% by weight of the liquid nutritional composition. 16. The liquid nutritional composition of any one of embodiments 1 to 15, wherein the one or more oils together comprise 2% to 5% by weight of the liquid nutritional composition. 17. The liquid nutritional composition of any one of embodiments 1 to 16, wherein the one or more sources of carbohydrates comprise starch, brown rice syrup solids or rice maltodextrin. 18. The liquid nutritional composition of any one of embodiments 1 to 17, wherein the one or more sources of carbohydrates comprise 5% to 9% by weight of the liquid nutritional composition. 19. The liquid nutritional composition of any one of embodiments 1 to 18, wherein the one or more inulins comprise chicory root inulin. 20. The liquid nutritional composition of any one of embodiments 1 to 19, wherein the one or more inulins together comprise less than 0.3% by weight of the liquid nutritional composition. 21. The liquid nutritional composition of any one of embodiments 1 to 20, wherein the one or more prebiotics comprise starch, fructooligosaccharide, galactooligosaccharide, oligosaccharide, glucose-derived oligosaccharide, oligofructose, pectic oligosaccharide, or combinations thereof.Attorney Docket No. 66145-708.601 22. The liquid nutritional composition of any one of embodiments 1 to 21, further comprising choline bitartrate at a concentration of less than 0.085% by weight of the liquid nutritional composition. 23. The liquid nutritional composition of any one of embodiments 1 to 22, further comprising arachidonic acid and docosahexaenoic acid, each at a concentration of 0.01% to 0.12% by weight of the liquid nutritional composition. 24. The liquid nutritional composition of any one of embodiments 1 to 23, further comprising one or more of L-methionine, L-cysteine, L-threonine, or L-tryptophan, each at a concentration of less than 0.035% by weight of the liquid nutritional composition. 25. The liquid nutritional composition of any one of embodiments 1 to 24, wherein the concentration of each of the one or more of L-methionine, L-cysteine, L-threonine, or L- tryptophan is from about 0.05% to about 2.0% of the total amount of protein in the liquid nutritional composition. 26. The liquid nutritional composition of any one of embodiments 1 to 24, wherein the total concentration of the one or more of L-methionine, L-cysteine, L-threonine, or L- tryptophan is from about 0.1% to about 5.0% of the total amount of protein in the liquid nutritional composition. 27. The liquid nutritional composition of any one of embodiments 1 to 26, wherein the liquid nutritional composition is a stable oil-in-water emulsion. 28. The liquid nutritional composition of any one of embodiments 1 to 27, wherein the liquid nutritional composition does not undergo particulate sedimentation, creaming, serum formation, or gelation when stored at 20 °C for at least 4, 8, 10, 15, 20, 50, or 100 weeks. 29. The liquid nutritional composition of any one of embodiments 1 to 28, wherein the liquid nutritional composition does not undergo separation or sedimentation when centrifuged at 2500 rpm for 20 minutes. 30. The liquid nutritional composition of any one of embodiments 1 to 29, wherein the liquid nutritional composition has a viscosity of 10 to 140 cP. 31. The liquid nutritional composition of any one of embodiments 1 to 30, wherein the liquid nutritional composition has a pH of 6.5 to 7.6.Attorney Docket No. 66145-708.601 32. The liquid nutritional composition of any one of embodiments 1 to 31, wherein the liquid nutritional composition provides sufficient nutrients to act as a sole nutrition source for a child. 33. The liquid nutritional composition of embodiment 32, wherein the child is less than 1, 6, or 12 months old. 34. The liquid nutritional composition of any one of embodiments 1 to 33, wherein the liquid nutritional composition is formulated for bottle feeding. 35. The liquid nutritional composition of any one of embodiments 1 to 34, wherein the liquid nutritional composition has a protein efficiency ratio of at least 0.70. 36. The liquid nutritional composition of any one of embodiments 1 to 35, wherein the liquid nutritional composition does not include any animal-derived product. 37. The liquid nutritional composition of any one of embodiments 1 to 36, wherein the liquid nutritional composition does not include any soy-derived product. 38. The liquid nutritional composition of any one of embodiments 1 to 37, wherein the liquid nutritional composition promotes short chain fatty acid production in the gut. 39. The liquid nutritional composition of any one of embodiments 1 to 38, wherein the liquid nutritional composition enhances gut barrier function. 40. The liquid nutritional composition of any one of embodiments 1 to 39, wherein the liquid nutritional composition promotes production of acetate, propionate, or a combination thereof. 41. The liquid nutritional composition of any one of embodiments 1 to 40, wherein the level of acetate, propionate, or a combination thereof is higher in a subject administered with the liquid nutritional composition compared to prior to the administration. 42. The liquid nutritional composition of any one of embodiments 1 to 41, wherein the liquid nutritional composition promotes a decrease in one or more proteolytic fermentation markers. 43. The liquid nutritional composition of any one of embodiments 1 to 42, wherein the level of one or more proteolytic fermentation markers is lower in a subject administered with the liquid nutritional composition compared to prior to the administration.Attorney Docket No. 66145-708.601 44. The liquid nutritional composition of embodiment 42 or 43, wherein the one or more proteolytic fermentation markers comprise branched short chain fatty acid, ammonium, or a combination thereof. 45. The liquid nutritional composition of any one of embodiments 1 to 44, wherein the liquid nutritional composition promotes enrichment of Bifidobacterium, Collinsella, Enterococcus, Megasphaera, or any combinations thereof. 46. The liquid nutritional composition of any one of embodiments 1 to 45, wherein the level of Bifidobacterium, Collinsella, Enterococcus, Megasphaera, or any combinations thereof is increased in a subject administered with the liquid nutritional composition compared to prior to the administration. 47. The liquid nutritional composition of embodiment 45 or 46, wherein the Bifidobacterium comprises Bifidobacterium breve, Bifidobacterium catenulatum, Bifidobacterium kashiwanohense, Bifidobacterium kashiwanohense_A, Bifidobacterium longum, Bifidobacterium pseudocatenulatum, Bifidobacterium sp002742445, or Bifidobacterium sp022739095. 48. The liquid nutritional composition of embodiment 45 or 46, wherein the Collinsella comprises Collinsella aerofaciens_H, Collinsella sp002232035, Collinsella sp022713905, Collinsella sp022728415, Collinsella sp900544095, Collinsella sp900546455, Collinsella sp900548495, or Collinsella sp905214525. 49. The liquid nutritional composition of embodiment 45 or 46, wherein the Enterococcus comprises Enterococcus faecalis. 50. The liquid nutritional composition of embodiment 45 or 46, wherein the Megasphaera comprises Megasphaera massiliensis. 51. The liquid nutritional composition of any one of embodiments 1 to 50, wherein the liquid nutritional composition comprises: (a) hydrolyzed pea protein; (b) rice maltodextrin; (c) high oleic sunflower oil; (d) coconut oil; (e) rapeseed oil; (f) locust bean gum;Attorney Docket No. 66145-708.601 (g) xanthan gum; (h) chicory root inulin; (i) arachidonic acid; (j) choline bitartrate; (k) docosahexaenoic acid; (l) L-methionine; (m) L-cysteine; (n) L-threonine; (o) L-tryptophan; (p) a vitamin & mineral premix; and (q) water. 52. The liquid nutritional composition of any one of embodiments 1 to 50, wherein the liquid nutritional composition comprises: (a) intact pea protein; (b) rice maltodextrin; (c) high oleic sunflower oil; (d) coconut oil; (e) rapeseed oil; (f) locust bean gum; (g) xanthan gum; (h) chicory root inulin; (i) arachidonic acid; (j) choline bitartrate; (k) docosahexaenoic acid; (l) L-methionine; (m) L-cysteine; (n) L-threonine; (o) L-tryptophan; (p) a vitamin & mineral premix; and (q) water. 53. The liquid nutritional composition of any one of embodiments 1 to 50, wherein the liquid nutritional composition comprises: (a) hydrolyzed pea protein;Attorney Docket No. 66145-708.601 (b) brown rice syrup solids; (c) high oleic sunflower oil; (d) coconut oil; (e) rapeseed oil; (f) locust bean gum; (g) xanthan gum; (h) chicory root inulin; (i) arachidonic acid; (j) choline bitartrate; (k) docosahexaenoic acid; (l) L-methionine; (m) L-cysteine; (n) L-threonine; (o) L-tryptophan; (p) a vitamin & mineral premix; and (q) water. 54. The liquid nutritional composition of any one of embodiments 1 to 50, wherein the liquid nutritional composition comprises: (a) intact pea protein; (b) brown rice syrup solids; (c) high oleic sunflower oil; (d) coconut oil; (e) rapeseed oil; (f) locust bean gum; (g) xanthan gum; (h) chicory root inulin; (i) arachidonic acid; (j) choline bitartrate; (k) docosahexaenoic acid; (l) L-methionine; (m) L-cysteine; (n) L-threonine; (o) L-tryptophan;Attorney Docket No. 66145-708.601 (p) a vitamin & mineral premix; and (q) water. 55. A liquid nutritional composition comprising: (a) one or more non-animal proteins; (b) one or more oils; (c) one or more sources of carbohydrates; (d) one or more prebiotics, wherein the one or more prebiotics comprise inulins; (e) xanthan gum; and (f) locust bean gum, wherein the ratio of the xanthan gum and the locust bean gum is between 1:1.5 to 1:7.5. 56. A powder nutritional composition comprising: (a) one or more non-animal proteins; (b) one or more oils; (c) one or more sources of carbohydrates; (d) one or more prebiotics, wherein the one or more prebiotics comprise inulins; optionally (e) xanthan gum; and (f) locust bean gum wherein the xanthan gum and locust bean gum together comprise less than 0.95% by weight of the powder nutritional composition. 57. The powder nutritional composition of embodiment 56, wherein the xanthan gum comprises less than 0.65% by weight of the powder nutritional composition. 58. The powder nutritional composition of embodiment 56 or 57, wherein the locust bean gum comprises less than 0.65% by weight of the powder nutritional composition. 59. The powder nutritional composition of any one of embodiments 56 to 58, wherein the powder nutritional composition does not include any gums other than the xanthan gum and the locust bean gum. 60. The powder nutritional composition of any one of embodiments 56 to 59, wherein the one or more non-animal proteins comprise pea protein, soy protein, rice protein, brown rice protein, chickpea protein, quinoa protein, lentil protein, amaranth protein, oat protein, bean protein, carob protein, tamarind protein, lupin protein, mesquite protein, alfalfaAttorney Docket No. 66145-708.601 protein, clover protein, wheat protein, maize protein, sorghum protein, millet protein, barley protein, rye protein, farro protein, kamut protein, or teff protein. 61. The powder nutritional composition of embodiment 60, wherein the one or more non- animal proteins comprise pea protein, and wherein the pea protein comprises 14% to 20% by weight of the powder nutritional composition. 62. The powder nutritional composition of embodiment 60 or 61, wherein the pea protein comprises intact pea protein. 63. The powder nutritional composition of embodiment 62, wherein at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, or at least 99% of the pea protein is intact pea protein. 64. The powder nutritional composition of embodiment 62, wherein the intact pea protein is approximately 100% of the total amount of the pea protein. 65. The powder nutritional composition of embodiment 60 or 61, wherein the pea protein comprises hydrolyzed pea protein. 66. The powder nutritional composition of embodiment 65, wherein at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, or at least 99% of the pea protein is hydrolyzed pea protein. 67. The powder nutritional composition of embodiment 65, wherein the hydrolyzed pea protein is approximately 100% of the total amount of the pea protein. 68. The powder nutritional composition of any one of embodiments 56 to 67, wherein the one or more oils comprise one or more of high oleic sunflower oil, coconut oil, and low erucic rapeseed oil. 69. The powder nutritional composition of embodiment 68, wherein the high oleic sunflower oil, coconut oil, and low erucic rapeseed oil each comprise 6 to 11% by weight of the powder nutritional composition. 70. The powder nutritional composition of any one of embodiments 56 to 69, wherein the one or more oils together comprise 18 to 29% by weight of the powder nutritional composition. 71. The powder nutritional composition of any one of embodiments 56 to 70, wherein the one or more sources of carbohydrates comprise starch, brown rice syrup solids or rice maltodextrin.Attorney Docket No. 66145-708.601 72. The powder nutritional composition of any one of embodiments 56 to 71, wherein the one or more sources of carbohydrates comprise 46 to 56% by weight of the powder nutritional composition. 73. The powder nutritional composition of any one of embodiments 56 to 71, wherein the one or more inulins comprise chicory root inulin. 74. The powder nutritional composition of any one of embodiments 56 to 73, wherein the one or more inulins together comprise less than 0.5% by weight of the powder nutritional composition. 75. The powder nutritional composition of any one of embodiments 56 to 74, wherein the one or more prebiotics comprise starch, fructooligosaccharide, galactooligosaccharide, oligosaccharide, glucose-derived oligosaccharide, oligofructose, pectic oligosaccharide, or combinations thereof. 76. The powder nutritional composition of any one of embodiments 56 to 75, further comprising choline bitartrate at a concentration of less than 0.5% by weight of the powder nutritional composition. 77. The powder nutritional composition of any one of embodiments 56 to 76, further comprising arachidonic acid and docosahexaenoic acid, each at a concentration of 0.08 to 0.6% by weight of the powder nutritional composition. 78. The powder nutritional composition of any one of embodiments 56 to 77, further comprising one or more of L-methionine, L-cysteine, L-threonine, or L-tryptophan, each at a concentration of less than 0.25% by weight of the powder nutritional composition. 79. The powder nutritional composition of any one of embodiments 56 to 78, wherein the concentration of each of the one or more of L-methionine, L-cysteine, L-threonine, or L- tryptophan is from about 0.05% to about 2.0% of the total amount of protein in the liquid nutritional composition. 80. The powder nutritional composition of any one of embodiments 56 to 78, the total concentration of the one or more of L-methionine, L-cysteine, L-threonine, or L- tryptophan is from about 0.1% to about 5.0% of the total amount of protein in the liquid nutritional composition.Attorney Docket No. 66145-708.601 81. The powder nutritional composition of embodiment 56, wherein the powder nutritional composition comprises: (a) hydrolyzed pea protein; (b) rice maltodextrin; (c) high oleic sunflower oil; (d) coconut oil; (e) rapeseed oil; (f) locust bean gum; (g) xanthan gum; (h) chicory root inulin; (i) arachidonic acid; (j) choline bitartrate; (k) docosahexaenoic acid; (l) L-methionine; (m) L-cysteine; (n) L-threonine; (o) L-tryptophan; and (p) a vitamin & mineral premix. 82. The powder nutritional composition of embodiment 56, wherein the powder nutritional composition comprises: (a) intact pea protein; (b) rice maltodextrin; (c) high oleic sunflower oil; (d) coconut oil; (e) rapeseed oil; (f) locust bean gum; (g) xanthan gum; (h) chicory root inulin; (i) arachidonic acid; (j) choline bitartrate; (k) docosahexaenoic acid; (l) L-methionine; (m) L-cysteine;Attorney Docket No. 66145-708.601 (n) L-threonine; (o) L-tryptophan; and (p) a vitamin & mineral premix. 83. The powder nutritional composition of embodiment 56, wherein the powder nutritional composition comprises: (a) hydrolyzed pea protein; (b) brown rice syrup solids; (c) high oleic sunflower oil; (d) coconut oil; (e) rapeseed oil; (f) locust bean gum; (g) xanthan gum; (h) chicory root inulin; (i) arachidonic acid; (j) choline bitartrate; (k) docosahexaenoic acid; (l) L-methionine; (m) L-cysteine; (n) L-threonine; (o) L-tryptophan; and (p) a vitamin & mineral premix. 84. The powder nutritional composition of embodiment 56, wherein the powder nutritional composition comprises: (a) intact pea protein; (b) brown rice syrup solids; (c) high oleic sunflower oil; (d) coconut oil; (e) rapeseed oil; (f) locust bean gum; (g) xanthan gum; (h) chicory root inulin; (i) arachidonic acid;Attorney Docket No. 66145-708.601 (j) choline bitartrate; (k) docosahexaenoic acid; (l) L-methionine; (m) L-cysteine; (n) L-threonine; (o) L-tryptophan; and (p) a vitamin & mineral premix. 85. A method of supplying nutrition to a human child, the method comprising administering to the child the nutritional composition of any one of embodiments 1 to 84. 86. The method of embodiment 85, wherein the administering reduces markers of gut barrier permeability in the child relative to the gut permeability before the administering. 87. The method of embodiment 85 or 86, wherein the administering increases short chain fatty acid production in the child’s gut relative to the short chain fatty acid production before the administering. 88. The method of any one of embodiments 85 to 87, wherein the administering provides sufficient nutrients to act as a sole nutrition source for the child. 89. The method of any one of embodiments 85 to 88, wherein the administering causes the child’s gut microbiome to more closely resemble the gut microbiome of a breastfed infant than before the administering. 90. The method of any one of embodiments 85 to 88, wherein the administering increases the population of Lactobacilli and Bifidobacteria relative to before the administering. 91. The method of any one of embodiments 85 to 90, wherein the administering causes the metabolism of the child to become more similar to that of a breastfed infant than before the administering. Examples I

[0191] In some aspects, provided herein is a liquid nutritional composition comprising: one or more non-animal proteins; one or more oils; one or more sources of carbohydrates; one or more prebiotics, wherein the one or more prebiotics comprise one or more inulins; xanthanAttorney Docket No. 66145-708.601 gum; and locust bean gum, wherein the xanthan gum and locust bean gum together comprise less than 0.18% by weight of the liquid nutritional composition.

[0192] In some embodiments, the xanthan gum and locust bean gum together comprise 0.08 to 0.18% by weight of the liquid nutritional composition. In some embodiments, the xanthan gum and locust bean gum together comprise less than 0.13% by weight of the liquid nutritional composition. In some embodiments, the xanthan gum comprises less than 0.09% by weight of the liquid nutritional composition. In some embodiments, the xanthan gum comprises less than 0.07% by weight of the liquid nutritional composition. In some embodiments, the locust bean gum comprises less than 0.16% by weight of the liquid nutritional composition. In some embodiments, the locust bean gum comprises less than 0.09% by weight of the liquid nutritional composition. In some embodiments, the xanthan gum and locust bean gum has a relationship of y = 0.0608e-8.625x, wherein: x is the percentage (%) of locust bean gum by weight of the liquid nutritional composition; y is the percentage (%) of xanthan gum by weight of the liquid nutritional composition; 0 < x <0.16; and 0 < y <0.08. In some embodiments, the liquid nutritional composition does not include any gums other than the xanthan gum and the locust bean gum. In some embodiments, with reference to the powdered nutritional composition, the xanthan gum and locust bean gum together comprise less than 0.95%, 0.85%, 0.75%, 0.65%, 0.55%, 0.45%, 0.35%, 0.25%, 0.15%, or 0.05% by weight of the powdered nutritional composition.

[0193] In some embodiments, the one or more non-animal proteins comprise pea protein, soy protein, rice protein, brown rice protein, chickpea protein, quinoa protein, lentil protein, amaranth protein, oat protein, bean protein, carob protein, tamarind protein, lupin protein, mesquite protein, alfalfa protein, clover protein, wheat protein, maize protein, sorghum protein, millet protein, barley protein, rye protein, farro protein, kamut protein, or teff protein. In some embodiments, the one or more non-animal protein comprise pea protein, and wherein the pea protein comprises 0.2% to 4.2% by weight of the liquid nutritional composition. In some embodiments, the pea protein comprises intact pea protein. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, or at least 99% of the pea protein is intact pea protein. In some embodiments, the intact pea protein is approximately 100% of the total amount of the pea protein. In some embodiments, the pea protein comprises hydrolyzed pea protein. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, or at least 99% of the pea protein is hydrolyzed pea protein. In some embodiments, the hydrolyzed pea protein is approximately 100% of the total amount of the pea protein.Attorney Docket No. 66145-708.601

[0194] In some embodiments, the one or more oils comprise one or more of high oleic sunflower oil, coconut oil, and low erucic rapeseed oil. In some embodiments, the high oleic sunflower oil, coconut oil, and low erucic rapeseed oil each comprise 0.1% to 2.5% by weight of the liquid nutritional composition. In some embodiments, the one or more oils together comprise 2% to 5% by weight of the liquid nutritional composition.

[0195] In some embodiments, the one or more sources of carbohydrates comprise starch, brown rice syrup solids or rice maltodextrin. In some embodiments, the one or more sources of carbohydrates comprise 5% to 9% by weight of the liquid nutritional composition.

[0196] In some embodiments, the one or more inulins comprise chicory root inulin. In some embodiments, the one or more inulins together comprise less than 0.3% by weight of the liquid nutritional composition. In some embodiments, the one or more prebiotics further comprise starch, fructooligosaccharide, galactooligosaccharide, oligosaccharide, glucose- derived oligosaccharide, oligofructose, pectic oligosaccharide, or combinations thereof.

[0197] In some embodiments, the liquid nutritional composition further comprises choline bitartrate at a concentration of less than 0.085% by weight of the liquid nutritional composition. In some embodiments, the liquid nutritional composition further comprises arachidonic acid and docosahexaenoic acid, each at a concentration of 0.01% to 0.12% by weight of the liquid nutritional composition. In some embodiments, the liquid nutritional composition further comprises one or more of L-methionine, L-cysteine, L-threonine, or L- tryptophan, each at a concentration of less than 0.035% by weight of the liquid nutritional composition. In some embodiments, the concentration of each of the one or more of L- methionine, L-cysteine, L-threonine, or L-tryptophan is from about 0.05% to about 2.0% of the total amount of protein in the liquid nutritional composition. In some embodiments, the total concentration of the one or more of L-methionine, L-cysteine, L-threonine, or L- tryptophan is from about 0.1% to about 5.0% of the total amount of protein in the liquid nutritional composition.

[0198] In some embodiments, the liquid nutritional composition is a stable oil-in-water emulsion. In some embodiments, the liquid nutritional composition does not undergo particulate sedimentation, creaming, serum formation, or gelation when stored at 20 °C for at least 4, 8, 10, 15, 20, 50, or 100 weeks. In some embodiments, the liquid nutritional composition does not undergo separation or sedimentation when centrifuged at 2500 rpm for 20 minutes. In some embodiments, the liquid nutritional composition has a viscosity of 10 to 140 cP. In some embodiments, the liquid nutritional composition has a pH of 6.5 to 7.6.Attorney Docket No. 66145-708.601

[0199] In some embodiments, the liquid nutritional composition provides sufficient nutrients to act as a sole nutrition source for a child. In some embodiments, the child is less than 1, 6, or 12 months old. In some embodiments, the liquid nutritional composition is formulated for bottle feeding. In some embodiments, the child is about 1, about 2, or about 3 years of age. In some embodiments, the child is under the age of 3.

[0200] In some embodiments, the liquid nutritional composition has a protein efficiency ratio of at least 0.70. In some embodiments, the liquid nutritional composition does not include any animal-derived product. In some embodiments, the liquid nutritional composition does not include any soy-derived product. In some embodiments, the liquid nutritional composition promotes short chain fatty acid production in the gut. In some embodiments, the liquid nutritional composition enhances gut barrier function. In some embodiments, the liquid nutritional composition promotes production of acetate, propionate, or a combination thereof. In some embodiments, the level of acetate, propionate, or a combination thereof is higher in a child administered with the liquid nutritional composition compared to prior to the administration. In some embodiments, the liquid nutritional composition promotes a decrease in one or more proteolytic fermentation markers. In some embodiments, the level of one or more proteolytic fermentation markers is lower in a child administered with the liquid nutritional composition compared to prior to the administration. In some embodiments, the one or more proteolytic fermentation markers comprise branched short chain fatty acid, ammonium, or a combination thereof. In some embodiments, the liquid nutritional composition promotes enrichment of Bifidobacterium, Collinsella, Enterococcus, Megasphaera, or any combinations thereof. In some embodiments, the level of Bifidobacterium, Collinsella, Enterococcus, Megasphaera, or any combinations thereof is increased in a child administered with the liquid nutritional composition compared to prior to the administration. In some embodiments, the Bifidobacterium comprises Bifidobacterium breve, Bifidobacterium catenulatum, Bifidobacterium kashiwanohense, Bifidobacterium kashiwanohense_A, Bifidobacterium longum, Bifidobacterium pseudocatenulatum, Bifidobacterium sp002742445, or Bifidobacterium sp022739095. In some embodiments, the Collinsella comprises Collinsella aerofaciens_H, Collinsella sp002232035, Collinsella sp022713905, Collinsella sp022728415, Collinsella sp900544095, Collinsella sp900546455, Collinsella sp900548495, or Collinsella sp905214525. In some embodiments, the Enterococcus comprises Enterococcus faecalis. In some embodiments, the Megasphaera comprises Megasphaera massiliensis.Attorney Docket No. 66145-708.601

[0201] In some aspects, provided herein is a liquid nutritional composition comprising: (a) hydrolyzed pea protein; (b) rice maltodextrin; (c) sunflower oil; (d) coconut oil; (e) rapeseed oil; (f) locust bean gum; (g) xanthan gum; (h) chicory root inulin; (i) arachidonic acid; (j) choline bitartrate; (k) docosahexaenoic acid; (l) L-methionine; (m) L-cysteine; (n) L-threonine; (o) L-tryptophan; (p) a vitamin & mineral premix; and (q) water.

[0202] In some aspects, provided herein is a liquid nutritional composition comprising: (a) intact pea protein; (b) rice maltodextrin; (c) sunflower oil; (d) coconut oil; (e) rapeseed oil; (f) locust bean gum; (g) xanthan gum; (h) chicory root inulin; (i) arachidonic acid; (j) choline bitartrate; (k) docosahexaenoic acid; (l) L-methionine; (m) L-cysteine; (n) L-threonine;Attorney Docket No. 66145-708.601 (o) L-tryptophan; (p) a vitamin & mineral premix; and (q) water.

[0203] In some aspects, provided herein is a liquid nutritional composition comprising: (a) hydrolyzed pea protein; (b) brown rice syrup solids; (c) sunflower oil; (d) coconut oil; (e) rapeseed oil; (f) locust bean gum; (g) xanthan gum; (h) chicory root inulin; (i) arachidonic acid; (j) choline bitartrate; (k) docosahexaenoic acid; (l) L-methionine; (m) L-cysteine; (n) L-threonine; (o) L-tryptophan; (p) a vitamin & mineral premix; and (q) water.

[0204] In some aspects, provided herein is a liquid nutritional composition comprising: (a) intact pea protein; (b) brown rice syrup solids; (c) sunflower oil; (d) coconut oil; (e) rapeseed oil; (f) locust bean gum; (g) xanthan gum; (h) chicory root inulin; (i) arachidonic acid; (j) choline bitartrate; (k) docosahexaenoic acid;Attorney Docket No. 66145-708.601 (l) L-methionine; (m) L-cysteine; (n) L-threonine; (o) L-tryptophan; (p) a vitamin & mineral premix; and (q) water.

[0205] In some aspects, provided herein is a liquid nutritional composition comprising: (a) hydrolyzed pea protein at 2.35 wt%; (b) rice maltodextrin at 7.25 wt%; (c) high oleic sunflower oil at 1.25 wt%; (d) coconut oil at 1.10 wt%; (e) low erucic rapeseed oil at 1.05 wt%; (f) locust bean gum at 0.080 wt%; (g) xanthan gum at 0.050 wt%; (h) chicory root inulin at 0.064 wt%; (i) Mortierella alpina oil at 0.060 wt%; (j) choline bitartrate at 0.053 wt%; (k) Crypthecodinium cohnii oil at 0.030 wt%; (l) L-methionine at 0.019 wt%; (m)L-cysteine at 0.016 wt%; (n) L-threonine at 0.013 wt%; (o) L-tryptophan at 0.0087 wt%; (p) a vitamin & mineral premix at 0.50 wt%; and (q) water at 86.101 wt%.

[0206] In some aspects, provided herein is a liquid nutritional composition comprising: (a) intact pea protein at 2.21 wt%; (b) rice maltodextrin at 7.25 wt%; (c) high oleic sunflower oil at 1.25 wt%; (d) coconut oil at 1.10 wt%; (e) low erucic rapeseed oil at 1.05 wt%; (f) locust bean gum at 0.060 wt%; (g) xanthan gum at 0.050 wt%; (h) chicory root inulin at 0.064 wt%;Attorney Docket No. 66145-708.601 (i) Mortierella alpina oil at 0.060 wt%; (j) choline bitartrate at 0.053 wt%; (k) Crypthecodinium cohnii oil at 0.030 wt%; (l) L-methionine at 0.019 wt%; (m)L-cysteine at 0.016 wt%; (n) L-threonine at 0.013 wt%; (o) L-tryptophan at 0.0087 wt%; (p) a vitamin & mineral premix at 0.50 wt%; and (q) water at 86.26 wt%.

[0207] In some aspects, provided herein is a liquid nutritional composition comprising: (a) hydrolyzed pea protein at 2.35 wt%; (b) brown rice syrup solids at 7.16 wt%; (c) high oleic sunflower oil at 1.25 wt%; (d) coconut oil at 1.10 wt%; (e) low erucic rapeseed oil at 1.05 wt%; (f) locust bean gum at 0.080 wt%; (g) xanthan gum at 0.050 wt%; (h) chicory root inulin at 0.064 wt%; (i) Mortierella alpina oil at 0.060 wt%; (j) choline bitartrate at 0.053 wt%; (k) Crypthecodinium cohnii oil at 0.030 wt%; (l) L-methionine at 0.019 wt%; (m)L-cysteine at 0.016 wt%; (n) L-threonine at 0.013 wt%; (o) L-tryptophan at 0.0087 wt%; (p) a vitamin & mineral premix at 0.50 wt%; and (q) water at 86.2 wt%.

[0208] In some aspects, provided herein is a liquid nutritional composition comprising: (a) intact pea protein at 2.21 wt%; (b) brown rice syrup solids at 7.16 wt%; (c) high oleic sunflower oil at 1.25 wt%; (d) coconut oil at 1.10 wt%; (e) low erucic rapeseed oil at 1.05 wt%;Attorney Docket No. 66145-708.601 (f) locust bean gum at 0.060 wt%; (g) xanthan gum at 0.050 wt%; (h) chicory root inulin at 0.064 wt%; (i) Mortierella alpina oil at 0.060 wt%; (j) choline bitartrate at 0.053 wt%; (k) Crypthecodinium cohnii oil at 0.030 wt%; (l) L-methionine at 0.019 wt%; (m)L-cysteine at 0.016 wt%; (n) L-threonine at 0.013 wt%; (o) L-tryptophan at 0.0087 wt%; (p) a vitamin & mineral premix at 0.50 wt%; and (q) water at 86.358 wt%.

[0209] In some aspects, provided herein is a liquid nutritional composition comprising: (a) intact pea protein at 2.35 wt%; (b) brown rice syrup solids at 7.16 wt%; (c) high oleic sunflower oil at 1.25 wt%; (d) coconut oil at 1.10 wt%; (e) low erucic rapeseed oil at 1.05 wt%; (f) locust bean gum at 0.080 wt%; (g) xanthan gum at 0.050 wt%; (h) chicory root inulin at 0.064 wt%; (i) Mortierella alpina oil at 0.060 wt%; (j) choline bitartrate at 0.053 wt%; (k) Crypthecodinium cohnii oil at 0.030 wt%; (l) L-methionine at 0.019 wt%; (m)L-cysteine at 0.016 wt%; (n) L-threonine at 0.013 wt%; (o) L-tryptophan at 0.0087 wt%; (p) a vitamin & mineral premix at 0.50 wt%; and (q) water at 86.2 wt%.

[0210] In some aspects, provided herein is a liquid nutritional composition comprising: (a) intact pea protein at 2.35 wt%; (b) rice maltodextrin at 7.16 wt%;Attorney Docket No. 66145-708.601 (c) high oleic sunflower oil at 1.25 wt%; (d) coconut oil at 1.10 wt%; (e) low erucic rapeseed oil at 1.05 wt%; (f) locust bean gum at 0.080 wt%; (g) xanthan gum at 0.050 wt%; (h) chicory root inulin at 0.064 wt%; (i) Mortierella alpina oil at 0.060 wt%; (j) choline bitartrate at 0.053 wt%; (k) Crypthecodinium cohnii oil at 0.030 wt%; (l) L-methionine at 0.019 wt%; (m)L-cysteine at 0.016 wt%; (n) L-threonine at 0.013 wt%; (o) L-tryptophan at 0.0087 wt%; (p) a vitamin & mineral premix at 0.50 wt%; and (q) water at 86.2 wt%.

[0211] In some aspects, provided herein is a liquid nutritional composition comprising: (a) one or more non-animal proteins; (b) one or more oils; (c) one or more sources of carbohydrates; (d) one or more prebiotics, wherein the one or more prebiotics comprise one or more inulins; (e) xanthan gum; and (f) locust bean gum, wherein the ratio of the xanthan gum and the locust bean gum is between 1:1.5 to 1:7.5.

[0212] In some aspects, provided herein is a powder nutritional composition comprising: (a) one or more non-animal proteins; (b) one or more oils; (c) one or more sources of carbohydrates; (d) one or more prebiotics, wherein the one or more prebiotics comprise one or more inulins; optionally (e) xanthan gum; and (f) locust bean gum wherein the xanthan gum and locust bean gum together comprise less than 0.95% by weight of the powder nutritional composition.

[0213] In some embodiments, the xanthan gum comprises less than 0.65% by weight of the powder nutritional composition. In some embodiments, the locust bean gum comprises less than 0.65% by weight of the powder nutritional composition. In some embodiments, theAttorney Docket No. 66145-708.601 powder nutritional composition does not include any gums other than the xanthan gum and the locust bean gum.

[0214] In some embodiments, the one or more non-animal proteins comprise pea protein, soy protein, rice protein, brown rice protein, chickpea protein, quinoa protein, lentil protein, amaranth protein, oat protein, bean protein, carob protein, tamarind protein, lupin protein, mesquite protein, alfalfa protein, clover protein, wheat protein, maize protein, sorghum protein, millet protein, barley protein, rye protein, farro protein, kamut protein, or teff protein. In some embodiments, the one or more non-animal proteins comprise pea protein, and wherein the pea protein comprises 14% to 20% by weight of the powder nutritional composition.

[0215] In some embodiments, the pea protein comprises intact pea protein. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, or at least 99% of the pea protein is intact pea protein. In some embodiments, the intact pea protein is approximately 100% of the total amount of the pea protein.

[0216] In some embodiments, the pea protein comprises hydrolyzed pea protein. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, or at least 99% of the pea protein is hydrolyzed pea protein. In some embodiments, the hydrolyzed pea protein is approximately 100% of the total amount of the pea protein.

[0217] In some embodiments, the one or more oils comprise one or more of high oleic sunflower oil, coconut oil, and low erucic rapeseed oil. In some embodiments, the high oleic sunflower oil, coconut oil, and low erucic rapeseed oil each comprise 6 to 11% by weight of the powder nutritional composition. In some embodiments, the one or more oils together comprise 18 to 29% by weight of the powder nutritional composition.

[0218] In some embodiments, the one or more sources of carbohydrates comprise starch, brown rice syrup solids or rice maltodextrin. In some embodiments, the one or more sources of carbohydrates comprise 46 to 56% by weight of the powder nutritional composition.

[0219] In some embodiments, the one or more inulins comprise chicory root inulin. In some embodiments, the one or more inulins together comprise less than 0.5% by weight of the powder nutritional composition. In some embodiments, the one or more prebiotics further comprise starch, fructooligosaccharide, galactooligosaccharide, oligosaccharide, glucose- derived oligosaccharide, oligofructose, pectic oligosaccharide, or combinations thereof.

[0220] In some embodiments, the powder nutritional composition further comprises choline bitartrate at a concentration of less than 0.5% by weight of the powder nutritionalAttorney Docket No. 66145-708.601 composition. In some embodiments, the powder nutritional composition further comprises arachidonic acid and docosahexaenoic acid, each at a concentration of 0.08 to 0.6% by weight of the powder nutritional composition. In some embodiments, the powder nutritional composition further comprises one or more of L-methionine, L-cysteine, L-threonine, or L- tryptophan, each at a concentration of less than 0.25% by weight of the powder nutritional composition. In some embodiments, the concentration of each of the one or more of L- methionine, L-cysteine, L-threonine, or L-tryptophan is from about 0.05% to about 2.0% of the total amount of protein in the liquid nutritional composition. In some embodiments, the total concentration of the one or more of L-methionine, L-cysteine, L-threonine, or L- tryptophan is from about 0.1% to about 5.0% of the total amount of protein in the liquid nutritional composition.

[0221] In some aspects, provided herein is a powder nutritional composition comprising: (a) hydrolyzed pea protein; (b) rice maltodextrin; (c) sunflower oil; (d) coconut oil; (e) rapeseed oil; (f) locust bean gum; (g) xanthan gum; (h) chicory root inulin; (i) arachidonic acid; (j) choline bitartrate; (k) docosahexaenoic acid; (l) L-methionine; (m) L-cysteine; (n) L-threonine; (o) L-tryptophan; and (p) a vitamin & mineral premix.

[0222] In some aspects, provided herein is a powder nutritional composition comprising: (a) intact pea protein; (b) rice maltodextrin; (c) sunflower oil; (d) coconut oil;Attorney Docket No. 66145-708.601 (e) rapeseed oil; (f) locust bean gum; (g) xanthan gum; (h) chicory root inulin; (i) arachidonic acid; (j) choline bitartrate; (k) docosahexaenoic acid; (l) L-methionine; (m) L-cysteine; (n) L-threonine; (o) L-tryptophan; and (p) a vitamin & mineral premix.

[0223] In some aspects, provided herein is a powder nutritional composition comprising: (a) hydrolyzed pea protein; (b) brown rice syrup solids; (c) sunflower oil; (d) coconut oil; (e) rapeseed oil; (f) locust bean gum; (g) xanthan gum; (h) chicory root inulin; (i) arachidonic acid; (j) choline bitartrate; (k) docosahexaenoic acid; (l) L-methionine; (m) L-cysteine; (n) L-threonine; (o) L-tryptophan; and (p) a vitamin & mineral premix.

[0224] In some aspects, provided herein is a powder nutritional composition comprising: (a) intact pea protein; (b) brown rice syrup solids; (c) sunflower oil;Attorney Docket No. 66145-708.601 (d) coconut oil; (e) rapeseed oil; (f) locust bean gum; (g) xanthan gum; (h) chicory root inulin; (i) arachidonic acid; (j) choline bitartrate; (k) docosahexaenoic acid; (l) L-methionine; (m) L-cysteine; (n) L-threonine; (o) L-tryptophan; and (p) a vitamin & mineral premix.

[0225] In some aspects, provided herein is a powder nutritional composition comprising: (a) hydrolyzed pea protein at 16.908 wt%; (b) rice maltodextrin at 52.189 wt%; (c) high oleic sunflower oil at 8.994 wt%; (d) coconut oil at 7.914 wt%; (e) low erucic rapeseed oil at 7.555 wt%; (f) locust bean gum at 0.576wt%; (g) xanthan gum at 0.360 wt%; (h) chicory root inulin at 0.461 wt%; (i) Mortierella alpina oil at 0.432 wt%; (j) choline bitartrate at 0.384 wt%; (k) Crypthecodinium cohnii oil at 0.216 wt%; (l) L-methionine at 0.137 wt%; (m)L-cysteine at 0.117 wt%; (n) L-threonine at 0.093 wt%; (o) L-tryptophan at 0.063 wt%; and (p) a vitamin & mineral premix at 3.603 wt%.

[0226] In some aspects, provided herein is a powder nutritional composition comprising: (a) hydrolyzed pea protein at 17.027 wt%; (b) brown rice syrup solids at 51.855 wt%;Attorney Docket No. 66145-708.601 (c) high oleic sunflower oil at 9.057 wt%; (d) coconut oil at 7.970 wt%; (e) low erucic rapeseed oil at 7.608 wt%; (f) locust bean gum at 0.580 wt%; (g) xanthan gum at 0.362 wt%; (h) chicory root inulin at 0.464 wt%; (i) Mortierella alpina oil at 0.435 wt%; (j) choline bitartrate at 0.387 wt%; (k) Crypthecodinium cohnii oil at 0.217 wt%; (l) L-methionine at 0.138 wt%; (m)L-cysteine at 0.117 wt%; (n) L-threonine at 0.093 wt%; (o) L-tryptophan at 0.063 wt%; and (p) a vitamin & mineral premix at 3.628 wt%.

[0227] In some aspects, provided herein is a powder nutritional composition comprising: (a) hydrolyzed pea protein at 17.03 wt%; (b) rice maltodextrin at 51.85 wt%; (c) high oleic sunflower oil at 9.06 wt%; (d) coconut oil at 7.97 wt%; (e) low erucic rapeseed oil at 7.61 wt%; (f) locust bean gum at 0.58 wt%; (g) xanthan gum at 0.36 wt%; (h) chicory root inulin at 0.46 wt%; (i) Mortierella alpina oil at 0.43 wt%; (j) choline bitartrate at 0.39 wt%; (k) Crypthecodinium cohnii oil at 0.22 wt%; (l) L-methionine at 0.14 wt%; (m)L-cysteine at 0.12 wt%; (n) L-threonine at 0.09 wt%; (o) L-tryptophan at 0.06 wt%; and (p) a vitamin & mineral premix at 3.63 wt%.

[0228] In some aspects, provided herein is a powder nutritional composition comprising: (a) intact pea protein at 16.086 wt%;Attorney Docket No. 66145-708.601 (b) rice maltodextrin at 52.797 wt%; (c) high oleic sunflower oil at 9.098 wt%; (d) coconut oil at 8.007 wt%; (e) low erucic rapeseed oil at 7.643 wt%; (f) locust bean gum at 0.437 wt%; (g) xanthan gum at 0.364 wt%; (h) chicory root inulin at 0.467 wt%; (i) Mortierella alpina oil at 0.437 wt%; (j) choline bitartrate at 0.389 wt%; (k) Crypthecodinium cohnii oil at 0.218 wt%; (l) L-methionine at 0.138 wt%; (m)L-cysteine at 0.118 wt%; (n) L-threonine at 0.094 wt%; (o) L-tryptophan at 0.063 wt%; and (p) a vitamin & mineral premix at 3.644 wt%.

[0229] In some aspects, provided herein is a powder nutritional composition comprising: (a) intact pea protein at 16.200 wt%; (b) brown rice syrup solids at 52.463 wt%; (c) high oleic sunflower oil at 9.163 wt%; (d) coconut oil at 8.063 wt%; (e) low erucic rapeseed oil at 7.697 wt%; (f) locust bean gum at 0.440 wt%; (g) xanthan gum at 0.367 wt%; (h) chicory root inulin at 0.470 wt%; (i) Mortierella alpina oil at 0.440 wt%; (j) choline bitartrate at 0.391 wt%; (k) Crypthecodinium cohnii oil at 0.220 wt%; (l) L-methionine at 0.139 wt%; (m)L-cysteine at 0.119 wt%; (n) L-threonine at 0.095 wt%; (o) L-tryptophan at 0.064 wt%; and (p) a vitamin & mineral premix at 3.670 wt%.

[0230] In some aspects, provided herein is a powder nutritional composition comprising:Attorney Docket No. 66145-708.601 (a) intact pea protein at 17.03 wt%; (b) rice maltodextrin at 51.85 wt%; (c) high oleic sunflower oil at 9.06 wt%; (d) coconut oil at 7.97 wt%; (e) low erucic rapeseed oil at 7.61 wt%; (f) locust bean gum at 0.58 wt%; (g) xanthan gum at 0.36 wt%; (h) chicory root inulin at 0.46 wt%; (i) Mortierella alpina oil at 0.43 wt%; (j) choline bitartrate at 0.39 wt%; (k) Crypthecodinium cohnii oil at 0.22 wt%; (l) L-methionine at 0.14 wt%; (m)L-cysteine at 0.12 wt%; (n) L-threonine at 0.09 wt%; (o) L-tryptophan at 0.06 wt%; and (p) a vitamin & mineral premix at 3.63 wt%.

[0231] In some aspects, provided herein is a powder nutritional composition comprising: (a) intact pea protein at 17.03 wt%; (b) brown rice syrup solids at 51.85 wt%; (c) high oleic sunflower oil at 9.06 wt%; (d) coconut oil at 7.97 wt%; (e) low erucic rapeseed oil at 7.61 wt%; (f) locust bean gum at 0.58 wt%; (g) xanthan gum at 0.36 wt%; (h) chicory root inulin at 0.46 wt%; (i) Mortierella alpina oil at 0.43 wt%; (j) choline bitartrate at 0.39 wt%; (k) Crypthecodinium cohnii oil at 0.22 wt%; (l) L-methionine at 0.14 wt%; (m)L-cysteine at 0.12 wt%; (n) L-threonine at 0.09 wt%; (o) L-tryptophan at 0.06 wt%; and (p) a vitamin & mineral premix at 3.63 wt%.Attorney Docket No. 66145-708.601

[0232] In some aspects, provided herein is a method of supplying nutrition to a human child, the method comprising administering to the child any nutritional compositions described herein. In some embodiments, the administering reduces gut barrier permeability in the child relative to the gut permeability before the administering. In some embodiments, the administering increases short chain fatty acid production in the child’s gut relative to the short chain fatty acid production before the administering. In some embodiments, the administering provides sufficient nutrients to act as a sole nutrition source for the child. In some embodiments, the administering causes the child’s gut microbiome to more closely resemble the gut microbiome of a breastfed infant than before the administering. In some embodiments, the administering increases the population of Lactobacilli and Bifidobacteria relative to before the administering. In some embodiments, the administering causes the metabolism of the child to become more similar to that of a breastfed infant than before the administering. EXAMPLES II

[0233] These examples are provided for illustrative purposes only and not to limit the scope of the claims provided herein. Example 1: Plant-Based Nutritional Product for Support of the Developing Microbiome Goal 1 – to explore the impact of the nutritional product on infant microbiome composition and function

[0234] Platform: Colon on a Plate (with pre-digestion included)

[0235] Study Arms: 5 test arms + 1 negative control = 6 study arms

[0236] Donors = 10 pediatric donors

[0237] Total Simulations = 60 (6 study arms x 10 donors per arm)

[0238] Experimental Endpoints:

[0239] Fermentation Activity: Includes measures of SCFA / bSCFA, pH, ammonia, gas production

[0240] Prebiotic Index: 16s rRNA community composition analysis with Flow Cytometry. Alpha diversity included.

[0241] Immune function and leaky gut assay . This is a functional assay that measures gut barrier function and cytokines: IL-6, IL-10, IL-1beta, TNF-alpha, CXCL10, MCP-1 and IL-8.

[0242] METABOLOMICS:Attorney Docket No. 66145-708.601

[0243] Untargeted Metabolomic Fingerprinting: Measures global shifts in metabolomic expression. Can distinguish between host and treatment responses. Using our LA-REIMS technology.

[0244] Targeted Polar Global Profiling: Measures 456 polar metabolites. Includes multivariant statistics package with visualization. Goal 2 – to assess the digestible indispensable amino acid score (diass) of the commercially relevant product and references in the prodigest model

[0245] Platform: Upper Gastrointestinal Tract (UGIT)

[0246] Study Arms: 4 test arms + 1 negative control = 5 study arms

[0247] Replicates: 3

[0248] Total Simulations = 15 (5 study arms x 3 replicates)

[0249] Experimental Endpoints:

[0250] DIAAS & Protein Digestibility-Corrected Amino Acid Score (PDCAAS) calculations: Includes measures of total amino acids, bioaccessible, bioavailable and undigested fractions.3 timepoints (start of stomach, start of ileum and end of ileum) Goal 3 – to assess the microbiome impacts of two carbohydrate sources

[0251] Platform: Colon on a Plate

[0252] Study Arms: 3 test arms + 1 negative control = 4 study arms

[0253] Donors = 10 donors

[0254] Total Simulations = 40 (4 study arms x 10 donors per arm)

[0255] Experimental Endpoints

[0256] Fermentation Activity: Includes measures of SCFA / bSCFA, pH, ammonia, gas production

[0257] Prebiotic Index: 16s rRNA community composition analysis with Flow Cytometry. Alpha diversity included.

[0258] Immune function and leaky gut assay. This is a functional assay that measures gut barrier function and cytokines: IL-6, IL-10, IL-1beta, TNF-alpha, CXCL10, MCP-1 and IL-8.

[0259] METABOLOMICS:

[0260] a. Untargeted Metabolomic Fingerprinting: Measures global shifts in metabolomic expression. Can distinguish between host and treatment responses. Using our LA-REIMS technology.

[0261] b. Targeted Polar Global Profiling: Measures 456 polar metabolites. Includes multivariant statistics package with visualization.Attorney Docket No. 66145-708.601 Example 2: Viscosity of the Liquid Product at Different Stages of Manufacturing and Shelf Life

[0262] PURPOSE

[0263] To evaluate the viscosity of the product at different stages of the manufacturing and shelf life

[0264] SCOPE

[0265] Medical Foods manufactured under the private company label Kate Farms

[0266] RECORDS

[0267] Data collected must be recorded under Quality Systems Programs between the next 24 hours of testing.

[0268] RESPONSIBILITY

[0269] Laboratory Personnel

[0270] PROCEDURE

[0271] Equipment: Brookfield Viscometer, 50 ml Falcon tube, 63 LV-3 Spindle, Distilled water, Kim wipes, Temperature Probe

[0272] Sample Preparation: Pour a 45 ml aliquot of shaken product into a clean falcon tube. The sample should be RT and fall between 70oF to 75oF.

[0273] Instrument Preparation

[0274] A. Before turning on the instrument, remove the spindle guard.

[0275] B. Use the switch in the back to turn on the instrument.

[0276] C. Level the instrument by rotating the knobs at the base until the air bubble is inside the view finder.

[0277] D. Turn on the equipment with the back button.

[0278] E. Remove the spindle when prompted and then hit the center button to auto zero the Brookfield.

[0279] F. Once autozero is complete and you are prompted, press “next” and replace the spindle,

[0280] G. Press next and the instrument should be ready to use.

[0281] Measurement

[0282] A. Lower the spindle into the center of the sample and until the hash mark on the spindle arm is covered with liquid.

[0283] B. Press “ON”Attorney Docket No. 66145-708.601

[0284] C. After one minute, record the viscosity in centipois (CP) and then press off. If the number changes when you press it off, this is because of the motion disturbance, and use the number you read as 1min hit.

[0285] D. Roll holder up and remove sample.

[0286] E. Rinse the spindle with distilled water and gently dry the spindle. Make sure no residue is left on the spindle. If this dries, it will lower the accuracy of readings by creating additional friction. The spindle is very sensitive.

[0287] F. For further samples repeat step 9 to 13.

[0288] Turning off

[0289] A. At the end of each day, check with QA and PD team to assure no one else is using the Brookfield

[0290] B. To turn it off, replace the spindle cover and switch off the instrument.

[0291] Keeping the Brookfield Healthy

[0292] A. Never jolt the spindle. It is very sensitive to movement, and there is a delicate system at the attachment to detect subtle forces against the spinning velocity as a result of fluid viscosity. Hitting it can disrupt this system.

[0293] B. Always assure the spindle is clean and free of grit prior to use and when finished. Any build up will alter the friction the spindle experiences and cause inaccurate viscosity readings.

[0294] C. If you do see grit, remove the spindle and clean it thoroughly with water and maybe alcohol if necessary, when it is not attached to the instrument.

[0295] D. Completely dry the spindle every day to avoid rusting. Just as dried muck will alter readings by adding friction, so will rust.

[0296] Results will be trended on weekly basis to observe behaviors. Deviations need to be communicated to QA Director, R&D Director and EVP as observed for further assessment.

[0297] TRAINING

[0298] Upon onboarding into QA department. Example 3: Physical Stability Monitoring of Products in Development

[0299] Responsibility:

[0300] All Product Development Personnel

[0301] Product Development is responsible for physical stability testing.

[0302] QA / QC is responsible for pH, viscosity, sedimentation, and pump testing.Attorney Docket No. 66145-708.601

[0303] Purpose:

[0304] To ensure evaluation of new products during development is done systematically and similarly across all personnel for consistency in communication and robust quality by design. A standardized method for determining quality product physical stability will reduce miscommunication / errors in product transfer to quality and manufacturing.

[0305] This document will not cover chemical, or sensory evaluation.

[0306] Definitions:

[0307] Creaming: Separation of the lipid molecules from the aqueous phase to the top of the container. Appearance can be solid particles or liquid oil droplets.

[0308] Serum: Aqueous phase in the lower or upper portion of the container that has separated out due to emulsion instability. The serum usually mixes back in easily.

[0309] Sediment: Particles and / or aggregated material that remains at the bottom of the container after pouring the liquid out of the container.

[0310] Gelation: Protein aggregation resulting in a defined matrix suspended within the carton.

[0311] Record Keeping:

[0312] Data collected on physical stability should include, but is not limited to: Unshaken Creaming, Serum, Sediment, and Gelation values; Comments on any additional observed defects; Sieve results (qualitative); Centrifuge results (qualitative – as needed); pH; Viscosity; Sedimentation testing (as needed); Ship test results (as needed); Sensory acceptability rating

[0313] The above data must be collected on any trial that is used as to move forward with the product launch. A stability template may be used as a guide for frequency and quantity of samples to analyze.

[0314] Procedure:

[0315] Unshaken Physical Stability. Always carefully handle product from the time it is initially stored through assessment including transferring product from one location to another.

[0316] 1. Package opening

[0317] A. Set package on counter to be opened.

[0318] B. Unfold both tabs near the cap.

[0319] C. Use scissors to cut the tip off one of the tabs.Attorney Docket No. 66145-708.601

[0320] D. Create some headspace by gently loosening up the top of the carton and insert one blade of scissors into the carton.

[0321] E. Cut across from the open tab all the way to the other tab with minimal disruption to the top product layer.

[0322] F. Set the scissors down and pull apart the two sides to create a large opening. Note: it is easiest to pour out the end opposite the cap.

[0323] 2. Comments on observed defects: throughout the testing process, carefully observe each sample for defects or anything that stands out versus a best-in-class product.

[0324] 3. Creaming assessment – From 0 to 5, score the product for creaming observed at the top of the formula. NOTE: do not assess creaming / fat that has accumulated within the top flap. Only what is on the surface of the formula:

[0325] 0 = none

[0326] 1 = tracesmall oil droplets on the top. May be floating on a serum layer

[0327] 2 = low ^ large oil droplets or ribbons of cream / oil on the surface of the product. May be thicker droplets or a thin layer.

[0328] 3 = moderatea thick layer of the cream phase. This is unusual and should be followed closely.

[0329] 4 = heavy ^ Progressively thicker than a level 3.

[0330] 5 = very heavy ^ Progressively thicker than a level 4.

[0331] 4. Serum assessment – The serum layer (if there is any) may have accumulated on the top surface of the product or will pour out at the end, though it could be as much as 80% of the entire container. While looking down into the container, slowly pour the product into a beaker big enough to hold the entire contents of the container. Based on the amount of serum observed, score the product from 0 to 5 as described below:

[0332] 0 = none

[0333] 1 = trace amount of liquid at the bottom of the carton~<1% of the carton. May see signs of liquid on top but not a distinct layer.

[0334] 2 = small amount of liquid at the bottom of the carton that pours out in a stream~1-3% of the container. May see signs of liquid on top but not a distinct layer.

[0335] 3 = moderate4-10% of container. Accumulation of a liquid layer on the top / surface of the formulation or potentially at the bottom of the container.Attorney Docket No. 66145-708.601

[0336] 4 = heavy11-20% of container. Accumulation of a liquid layer on the top / surface of the formulation. Accumulation at the bottom of the carton for this rating would be rare.

[0337] 5 = very heavy>20% of container. Accumulation of a liquid layer on the top / surface of the formulation.

[0338] 5. Gelation assessment – During serum assessment, take note of any protein aggregation. Protein gel will be suspended within the matrix of the formula in the carton and can be observed as “ripples” or “lumps” of varying size. Rate 0-5:

[0339] 0 = none

[0340] 1 = minimal<1% of carton has small aggregates that present as “ripples” in the formula when poured.

[0341] 2 = low1-3% of carton has “ripples” and small, visible aggregates (<2cm).

[0342] 3 = moderate>5% of carton has small and medium sized aggregates (>2cm) that are visible when poured.

[0343] 4 = heavy ^ >20% of carton has medium to large sized aggregates (>2cm). Unacceptable.

[0344] 5 = very heavy>50% of carton has protein aggregates of various sizes; total gelation. Unacceptable.

[0345] 6. Sediment assessment – From 0 to 5, score the product for sediment observed at the bottom of the container. Score based on initial observation. Make notes when the initial observation changes when product is poured / mixed for further evaluations. Rate accumulation at the bottom of the carton as true sediment when it is firmly adhered to the bottom of the carton and does not readily shake into solution:

[0346] 0 = none

[0347] 1 = tracesome sediment / particles on the bottom, but not a layer..

[0348] 2 = lowa thin layer of sediment more protein-like in nature, but carton bottom seam is still visible.

[0349] 3 = moderate ^ 1-3 mm of sediment that completely covers the seam at the bottom of the carton.

[0350] 4 = heavy ^ 3-5 mm of sediment with varied surface characteristics and may be loose or dislodging from the bottom of the carton..

[0351] 5 = very heavy>5 mm sediment that is pasty or sticky in nature. .Attorney Docket No. 66145-708.601

[0352] Before sieve testing, pour the liquid back and forth from the beaker to the carton about two to three times to mix the product.

[0353] 7. Centrifugation analysis – Stability testing cadence requires product to be evaluated by centrifugation to determine protein solubility, which can predict formulation stability over shelf life. This is a subjective observation and is at the discretion of the developer. It is not included in the stability template for data collection.

[0354] A. Pour 40 mL product into 50mL conical centrifuge tube.

[0355] B. Centrifuge for 20’ at 2500rpm.

[0356] C. Record volume of protein pellet using gauge on conical tube.

[0357] D. Record level of creaming layer accumulated on side of conical tube.

[0358] None – no visible creaming layer.

[0359] Slight – a rim of creaming is evident.

[0360] Thin – a defined, thin layer of creaming is present but is transparent in nature.

[0361] Medium – the defined layer is accumulating and no longer transparent.

[0362] Thick – creaming layer has accumulated to a significant degree.

[0363] 8. Sieve analysis – This is a subjective observation and should include description and quantity of crystal accumulation on either sieve as well as gelled protein that remained suspended in the formulation.

[0364] A. Set a mesh screen on top of a liquid waste bucket. Set the 250 um (#60 mesh) sieve stacked on a 125 um (#120 mesh) sieve on top of the mesh screen. Pour product from shaken container over the sieve stack. Record any observed material that remains on the sieves.

[0365] 9. Sensory evaluation / rating – A difference from control test (where applicable) or descriptive / acceptability rating should assess closeness to the current product to determine if the sample is a match or if a new product has acceptable sensory characteristics for a product launch.

[0366] A. Difference from control: A discrimination sensory testing method that includes an identified control sample, followed by one or more test samples that may include a blind control sample. Both samples are aging. Samples rated as 2.0 or less on overall difference overall difference and flavor / taste are a close match to the control product.

[0367] 0: No differences at all; same as the control

[0368] 1: VERY slight differences: similar to control. Differences are not apparent and may take 2 – 3 sips to identify. No new attributes; representative of lot – to – lot variabilityAttorney Docket No. 66145-708.601

[0369] 2: Slight differences from control. May have changes in flavor balance / other attributes, but no new attributes. Average consumer might start to notice.

[0370] 3: Moderate differences from control. Differences are apparent but not a different product from control. May have variation in flavor attributes, hues, or sweetness.

[0371] 4: Large differences from control. Differences are apparent and may be a different product from control. May be a completely different flavor, color, texture, or combination of these.

[0372] 5: Very large differences from control. Differences are apparent and considered a different product from control. May have a completely new attributes.

[0373] B. Descriptive Rating Test: An acceptability evaluation of a formula that does not have a control or does not qualify in scope for a hedonic test (i.e., acceptability from stakeholders for a renovated formulation). An average score of 3 is required for acceptability using this evaluation. In the event a product receives a score less than 3, the test will be repeated using a control product for a descriptive rating analysis to be compared to the test product score.

[0374] Descriptive Rating Evaluation:

[0375] 1 = Unappealing, 2 = Needs improvement, 3 = Acceptable, 4 = Appealing, 5 = Very appealing.

[0376] 10. Measure Viscosity and pH

[0377] A. Viscosity measurements are taken by QC per QA procedure.

[0378] B. pH measurements are taken by QC per QA procedure.

[0379] 11. Pump testing

[0380] A. QC will follow pump testing procedures for products due for this analysis based on stability template testing cadence.

[0381] Monitoring:

[0382] Results will be communicated in regular project update meetings and as needed with the Product Development Director. A final report will be included in the New Product Packet which is shared with Quality and Manufacturing.

[0383] Training:

[0384] Training will occur at implementation and subsequently on an as-needed basis or whenever there are major revisions to the procedure. Example 4: pH of Finished ProductsAttorney Docket No. 66145-708.601

[0385] PURPOSE

[0386] To evaluate the pH of the product at different stages of the manufacturing process and shelf life.

[0387] SCOPE

[0388] All production lots of finished goods under the Kate Farms labels must be evaluated for pH at minimum monthly for quality control.

[0389] Other pH evaluations may be required for research and development products or customer concerns investigations.

[0390] REFERENCES

[0391] Handheld Meters – pH / mV Operation Instructions. pH Meter Operation Instructions

[0392] RECORDS

[0393] Data must be stored according to Records and Retention procedure

[0394] RESPONSIBILITY

[0395] Quality Control, Quality Assurance, and Product Development groups

[0396] DEFINITIONS

[0397] DI: De-ionized

[0398] Finished goods: manufactured product that is in the final retail and consumer-ready form

[0399] mV: Millivolts

[0400] PROCEDURE

[0401] 1. Equipment and Materials

[0402] pH meter and electrode

[0403] Beakers

[0404] Buffer solutions pH 4, 7, and 10

[0405] DI or distilled water

[0406] Kimwipes or equivalent

[0407] 2. Oakton Calibration and initial calibration verification

[0408] Prior to any pH readings, the pH meter needs to be calibrated for use on each operational day. A 3-point calibration is required using standard buffer solutions at pH 4.0, 7.0, and 10.0. The 3-point calibration is designed to bracket the range of expected pH in the finished products.

[0409] Dispense a small aliquot of each buffer into a small container. Never calibrate directly in the standard buffer containers.Attorney Docket No. 66145-708.601

[0410] Use pH buffers for calibration one time only. Discard the buffers after each calibration.

[0411] Assign expiration dates of pH buffer solutions. pH 4.0 and 7.0 buffer solutions expire 12 months from the date opened. pH 10.0 buffer solution expires 9 months from the date opened.

[0412] Remove electrode from storage solution, rinse the electrode tip with DI / distilled water and blot dry with Kimwipe.

[0413] Turn on instrument. Using Automatic Buffer Recognition, in pH measurement mode, place the pH electrode into the pH 7.0 buffer solution, then press CAL. The pH meter will search for the nearest standard value. When the “READY” indicator appears on the display, press ENTER to accept. The primary reading will flash “DONE”.

[0414] Rinse the electrode with DI / distilled water, then place in pH 4.0 buffer standard. The pH meter will search for the nearest standard value that has not yet been calibrated and displays “READY”. Press ENTER to accept.

[0415] Repeat step 7.3.4 to calibrate with pH 10.0 buffer.

[0416] The slope (%) of the measurement will appear on the bottom of the display. Record the slope measurement in the pH Meter QC Logbook. The slope must meet the acceptance criteria in Table 1 before proceeding to initial calibration verification in the next step.

[0417] Once an acceptable calibration is obtained, verify the calibration with the pH 7.0 buffer standard. Rinse the electrode with DI / distilled water and blot dry. Dispense a new aliquot of pH 7.0 buffer into a container and measure. The calibration verification result must meet the acceptance criteria in Table 1 before samples can be measured. If acceptable, add pH, calibration slope and temperature to QC log book. The calibration verification (QC check) step can be used anytime throughout sample testing. For product release, QC check with pH 7.0 buffer needs to be performed after the last sample measurement. The verification result must be acceptable per Table 1 and recorded. Table 1. Calibration Slope and Calibration Verification Acceptance Criteria Verification Parameter Acceptance Range Calibration slope 100% ± 5% Calibration verification / QC Check Refer to the expected range on buffer standard (pH 7.0) label

[0418] 3. If the verification parameters do not meet the acceptance criteria in Table 1, refer to section 7.7 for troubleshooting. Sample Testing- OaktonAttorney Docket No. 66145-708.601

[0419] Once an acceptable calibration and calibration verification are obtained, sample measurement may begin.

[0420] Open and close the sample cap, then shake the carton to mix the sample.

[0421] Empty the carton contents into a beaker.

[0422] Place the electrode in the sample and wait for the reading to stabilize. Record the pH result and the temperature (°C) in the corresponding laboratory notebook or electronic logbook.

[0423] Refer to the product specifications for the expected pH range. If the pH result is outside the expected range, see section 7.7 Nonconforming results.

[0424] Remove the electrode from the sample, rinse with DI / distilled water and blot dry. Proceed to next sample.

[0425] When not in use, store the pH electrode in the electrode storage solution or pH 7.0 buffer. Never store the electrode in DI / distilled water.

[0426] Shut off instrument by holding down the power button.

[0427] 4. pH Meter Calibration and initial calibration verification

[0428] Prior to any pH readings, the pH meter needs to be calibrated for use on each operational day. A 3-point calibration is required using standard buffer solutions at pH 4.0, 7.0, and 10.0. The 3-point calibration is designed to bracket the range of expected pH in the finished products.

[0429] Dispense a small aliquot of each buffer into a small container. Never calibrate directly in the standard buffer containers.

[0430] Use pH buffers for calibration one time only. Discard the buffers after each calibration.

[0431] Assign expiration dates to the pH buffer solutions. pH 4.0 and 7.0 buffer solutions expire 12 months from the date opened. pH 10.0 buffer solution expires 9 months from the date opened.

[0432] Remove the pH electrode from storage solution, rinse the electrode tip with DI / distilled water and blot dry with Kimwipe. Place electrode in tap water beaker if it is not ready to use.

[0433] Turn on instrument. Place electrode in pH 7 buffer and press Cal. The pH meter will beep when the measurement is complete. Remove the electrode from buffer.

[0434] Rinse the electrode with DI / distilled water, dry with Kim wipe and then place in the pH 4 buffer. The pH meter will beep when the measurement is complete.Attorney Docket No. 66145-708.601

[0435] Repeat steps 7.5.6 for pH buffer 10.

[0436] Once an acceptable calibration is complete, verify the calibration with the pH 7.0 buffer standard. Rinse the electrode with DI / distilled water and blot dry. Dispense a new aliquot of pH 7.0 buffer into a container and measure. The calibration verification result must meet the acceptance criteria in Table 1 before samples can be measured. If acceptable, add pH, calibration slope and temperature to QC log book. The calibration verification (QC check) step can be used anytime throughout sample testing.

[0437] Press Read to enter the sample testing mode.

[0438] When not in use, store the pH electrode in the electrode storage solution or pH 7.0 buffer. Never store the electrode in DI / distilled water.

[0439] 5. Sample Testing

[0440] Once an acceptable calibration and calibration verification are obtained, sample measurement may begin.

[0441] Rinse and dry electrode before each measurement. Place the electrode in the sample and press Read once to begin measurement. The pH meter will beep when measurement is done. Record the result. Do not press and hold the Read button as this will change from auto read to manual read mode; the screen display will change from A to M, and the meter won’t read the measurement automatically.

[0442] Refer to the product specifications for the expected pH range. If the pH result is outside the expected range, see section 7.7 Nonconforming results.

[0443] Remove the electrode from the sample, rinse with DI / distilled water and blot dry. Proceed to next sample or place in the tap water beaker until next sample is ready.

[0444] When testing is completed, rinse electrode with DI / distilled water and dry. Place electrode back into the storage solution bottle. Ensure that the bottom of the probe / sensor portion is completely immersed in the solution. If samples are oily or oily residue / particles appear on the probe, dispense enough electrode cleaner solution into a small beaker to cover the bottom / sensor portion of the electrode. Stir the solution with the probe for 1-2 minutes and then rinse the electrode with DI water. If the electrode is still dirty, soak it in the cleaner solution for up to 10 minutes, then rinse with DI water. When electrode appears clean, rinse with DI water, dry, and place in storage solution.

[0445] Shut off instrument by holding down the power button.

[0446] 6. Nonconforming resultsAttorney Docket No. 66145-708.601

[0447] When a sample result falls outside the pH specification for the product, verify the calibration using pH 7.0 buffer (step 7.3.11).

[0448] If the verification is acceptable, repeat the pH measurement in the sample and record the result.

[0449] If the verification is not acceptable, re-calibrate the pH meter using fresh buffer solutions, verify the new calibration using pH 7.0 buffer, and re-test the sample. Record the result.

[0450] If the result is acceptable, make a note of the new calibration in the laboratory notebook or electronic log.

[0451] If the result is unacceptable, notify the Laboratory Manager and the Quality Assurance Manager.

[0452] 7. Troubleshooting equipment

[0453] Calibration slope: the calibration slope indicates the sensitivity of the electrode. The electrode is in optimum condition when the calibration slope is between 95-105%. When the slope is 90-94%, the electrode needs to be cleaned. A slope of less than 90% indicates a faulty electrode, and it should be replaced.

[0454] Calibration verification: verifies that the calibration is valid by measuring a standard buffer solution, usually pH 7.0 buffer. If the verification fails, it indicates a problem with the pH meter. In this case, switch the pH mode to the mV measurement mode. Place the electrode in pH 7.0 buffer and stir. The mV reading should be 0 ± 30 mV. If the mV reading is outside this range, consult the Laboratory Manager as the electrode may need cleaning / conditioning or replacement.

[0455] TRAINING

[0456] Personnel assigned to pH testing must be trained on this SOP. Example 5: Liquid Process

[0457] 90% of the total quantity of water can be added to the mix tank. Add the pea protein slowly. After addition of the full quantity of protein, the protein slurry can be mixed for 10 minutes to ensure sufficient dispersion and hydration of the protein. Next, the oils can be added and mixed for 10 minutes. Next, the carbohydrate sources (either brown rice syrup solids or rice maltodextrin and inulin) can be added. Next, the minerals, vitamins, and amino acids can be added. The batch can be mixed for another 10 minutes. Then, the batch is transferred to a hold tank by first passing it through a heat exchanger where it is cooled downAttorney Docket No. 66145-708.601 to below 40 °F. The % total solids can be verified to be within the acceptable range, and if not, purified water can be added to the mixture to bring it within range. The batch can be processed with direct steam injection and aseptic, dual-stage homogenization at 3000 psi. The product can be stored in an aseptic tank until it is filled aseptically. Example 6: Dry Powder Process

[0458] Add the water to the mix tank. Add the oils to the mix tank. Add the pea protein slowly. After addition of the full quantity of protein, the protein slurry can be mixed for 10 minutes to ensure sufficient dispersion and hydration of the protein. Next, the carbohydrate sources (either brown rice syrup solids or rice maltodextrin and inulin) can be added. Next, the minerals, vitamins, and amino acids can be added. The batch can be mixed for another 10 minutes. Then, the batch is transferred to a hold tank by first passing it through a heat exchanger where it Is cooled down to below 40 °F. The batch can be processed with direct steam injection and aseptic, dual-stage homogenization at 3000 psi. The batch can then be fed into a spray dryer for rapid moisture removal to create a powder product. The product can be stored in the powdered form. Example 7: Stabilizer Trials I

[0459] A different combination of stabilizers was tested to achieve an ideal combination and amount for the compositions described herein. The types and the amounts of stabilizers tested are listed in Table 2 and Table 3. The results are also shown in Table 2 and Table 3. Table 2. Summary of stabilizer trials Trials Variants More Information Results No Too thin --> protein stabilizers sedimentation Xanthan 0% vs 0.03% Too thin --> protein Gum with & without sedimentation level tests KOH Xanthan 0.1% vs 0.2% Both levels solved Gum sedimentation, but viscosity was too high Locust 0.1% vs 0.2% Excessive creaming and Bean serum in both. Viscosity is Gum acceptable. No sediment Acacia 0.1% vs 0.3% Too thin --> protein vs 0.5% sedimentation Blends Trial Xanthan (%) Acacia (%) Increasing acacia didn’t have 10.06 0a significant impact onAttorney Docket No. 66145-708.601 Trials Variants More Information Results 2 0.06 0.2 reducing protein sediment. 3 0.06 0.4 Trial #4 should have given 4 0.1 0 similar results to a previous 5 0.1 0.2 trial with the same level of 6 0.1 0.4 xanthan, but the viscosity was significantly lower this time (12 cP) versus the previous trial (120 cP). No trial had terrible physical stability results at time zero. . Xanthan 0.10%, 0.15%, 0.20% for both protein - Protein difference (intact vs Gum options hydrolyzed) did not have much impact on stability in this set. - Xanthan at 0.20% was the best option, but even that option had protein sedimentation Protein Hydrolyzed: 0.30% Xanthan; 0.05% Key learning: no individual breakouts Acacia; 0.20% LBG stabilizer was going to work Intact: 0.05% Xanthan; 0.05% Acacia; sufficiently by itself and a 0.20% LBG combination was needed. Table 3. Summary Trials Variants More Information Results Blend set 1 Trial # Protein Acacia (%) Xanthan (%) Trial 2 and Trial 6 1 Intact 0.1 0 had no 2 Intact 0.05 0.05 sedimentation, but 3 Hydrolyzed 0.1 0 had excessive creaming. Trials 4 Hydrolyzed 0.05 0.05 1,3,4,5 had less 5 Hydrolyzed 0.1 0.05 creaming, but there 6 Hydrolyzed 0.1 0.1 was protein sedimentation. Process Control; Low pH; High protein hydration temp; High Process condition conditions hydration temp & long time changes did not have a noticeable impact on physical stability in this experiment set Blend set 2 Trial # Protein Acacia Xanthan LBG Lecithin Xanthan Gum + LBG showed the 1 Intact 0 0.1 0.05 0 best results, though 2 Intact 0 0.1 0.1 0 viscosity was still 3 Intact 0.1 0.05 0 0 higher thanAttorney Docket No. 66145-708.601 Trials Variants More Information Results 4 Intact 0.5 0.05 0 0 acceptable except 5 Intact 0.1 0 0 0.4 Trial 6 which 6 Intact 0 0.05 0.1 0 showed enough promise to use similar levels at larger scale trials check Intact: 0.08% LBG + 0.05% Xanthan Viscosity would be Hydrolyzed: 0.08% LBG + 0.05% Xanthan considered acceptable. Stability very good. Improveme Intact: 0.06% LBG + 0.05% Xanthan Some creaming nt Hydrolyzed: 0.06% LBG + 0.05% Xanthan observed in the Hydrolyzed formula; some serum observed in the Intact formula, but both would be acceptable. pH Intact: 6.7; 7.0; 7.3 To be updated, but refinement / Hydrolyzed: 6.7; 7.0; 7.3 pH 6.7 seems better confirmatio than pH 7.0 or pH n 7.3 which show some gelation at incubated storage conditions Example 8: Stabilizer Trials II

[0460] A trial was executed to identify the range of the stabilizers described herein that deliver the required stability without increasing viscosity significantly. A four-by-four design was run to assess stabilizer combinations as shown in Table 4. The results are shown in FIGs.3A-3B. Table 4. Trials Percentage (%) Locus Bean Gum Xanthan Gum 0.02 0.06 0.10 0.15 0.02 X X X X 0.06 X X X X 0.10 X X X X 0.15 X X X X

[0461] Viscosity and physical stability were key criteria for assessing optimal levels of stabilizers (FIG.3A) were assessed as described in Example 2 and Example 3. Based on the assessment, a range of acceptable stabilizing combinations was identified: 0.02% - 0.15%Attorney Docket No. 66145-708.601 Locust Bean Gum + 0.02% - 0.08% Xanthan Gum. Optimal usage was identified as 0.10% Locust Bean Gum + 0.02% Xanthan Gum. At the higher usage levels for xanthan gum, locust bean gum levels must not be at the higher end of the range.

[0462] The results also indicate that a slightly lower usage rate of xanthan gum, and using locust bean gum at a higher usage rate (0.10% – 0.15%), would result in acceptable stability.

[0463] An approximation of the relationship between xanthan gum and locust bean gum for the liquid nutritional composition is: y = 0.0608e-8.625xwhere: x = locust bean gum usage in a liquid nutritional composition; and y = xanthan gum usage in a liquid nutritional composition; and 0 < x < 0.16 0 < y < 0.08 Example 9: Assessment of the Impact of Carbohydrates on the Infant Microbiome

[0464] The aim of this study was to compare the impact of four different carbohydrates on gut microbial activity in ten children (ages between of 3 months and 1 year old), using ProDigest’s Colon-on-a-plate® technology platform. A large population (ten donors) was considered to account for interindividual variation. The selected donors had no history of antibiotic use during the six months preceding donation of a stool sample and had no history of chronic diseases.

[0465] Each product was evaluated against an untreated (negative) control. To evaluate and compare the products’ health-promoting effects, an assessment was made of their impact on microbial metabolic activity. Microbial metabolic activity was determined by targeting saccharolytic (SCFA and lactate) and proteolytic (BCFA and ammonium) markers. In addition, treatment impact on community composition was studied, using shallow shotgun sequencing, which has resolution at the bacterial species level.

[0466] Materials and Methods

[0467] In vitro modeling of the gastrointestinal tract

[0468] In vitro approaches to study the gastrointestinal tract and intestinal microbial processes can offer an excellent experimental setup to mechanistically study the processes that thrive the human gut microbiome. Screening the effects of selected compounds on theAttorney Docket No. 66145-708.601 gut microbiota can be done in a rapid and cost-effective way, using short-term simulation experiments.

[0469] Validated in vitro simulations of the human colon can allow to study intestinal microbial processes under carefully controlled conditions. These technologies enable to assess the mechanisms underlying the effects of test ingredients on gut microbial community composition and functioning. ProDigest’s Colon-on-a-Plate® (CoaP) technology is a miniaturized version of the short-term batch fermentation model, which has proven its capacity not only to quickly provide detailed insights in the interplay between a test product and the human gut microbiota, but also to predict direct and / or indirect effects on host health. The proprietary Colon-on-a-Plate® system allows to work in tenfold lower volumes than those typically applied in short-term batch fermentations. Each well of the CoaP platform functions as a mini-reactor, in which the capacity of specific substrates to modulate gut microbial community composition and functioning is evaluated. The technology has demonstrated in vivo-in vitro correlation (IVIVC), making it a valuable tool for gastrointestinal research.

[0470] Product information

[0471] Four products were tested in this study. An overview is provided in Table 5. Table 5. Overview of Test Products and Product Codes Tested in This Study Product code Product RM Rice Maltodextrin RSS Rice Syrup Solids CSS Corn Syrup Solids Lac Lactose

[0472] Preservation of fecal inocula

[0473] Stool samples of ten infant donors (3-12 months old) were collected and stored at ProDigest in an ultra-freezer (-80°C). Prior to cryopreservation, fecal suspensions were prepared under anaerobic conditions and mixed with an in-house optimized cryoprotectant, i.e., a modified version of the cryoprotectant developed by Hoefman et al. (2013). Before mixing, the cryoprotectant had been sparged with nitrogen gas until anaerobiosis. The obtained fecal suspensions (mixed with the cryoprotectant) were flash frozen and then preserved at -80°C (cryostock) under anaerobic atmosphere for long-term storage.

[0474] Just before the experiment, an aliquot was defrosted and immediately added to the reactors. To protect functioning of the intestinal bacteria, it was ensured that each aliquot undergoes only one freeze-thawing cycle before being introduced into a reactor. Indeed,Attorney Docket No. 66145-708.601 bacterial membranes can become damaged upon repeated freeze-thawing cycles, resulting in loss of function and, ultimately, viability.

[0475] Pre-digestion

[0476] Each product contains a fraction of compounds that, in vivo, is absorbed at the level of the small intestine, whether or not following conversion into small molecules (digestion). Hence, pre-digestion was considered relevant for this study.

[0477] To simulate upper gastrointestinal passage, each product was exposed to conditions simulating oral, gastric, and small intestinal passage. Simulation of small intestinal absorption was performed by means of dialysis with 0.5 kDa membranes. Besides the products, blank pre-digested medium was generated in parallel, to be added to the reference conditions in the colonic simulations (untreated controls). This was obtained by running the pre-digestion step in the absence of the test product. After pre-digestion, intestinal solutions were sparged with nitrogen gas until anaerobiosis before storage at -20°C.

[0478] To ensure the quality of its digestion protocols, ProDigest updated its digestion methods based on a consensus protocol, developed within a large European framework (COST Action InfoGest). The latter describes a static digestion method with the aim to enhance comparison of digestion experiments across research teams (Mackie and Rigby, 2015). ProDigest further improved this digestion method by incorporating more accurate pH profiles, together with a simulation of the small intestinal absorption by means of a dialysis approach.

[0479] Short-term colonic simulation

[0480] A short-term screening assay typically consists of a colonic incubation of a single dose of a test compound (Table 5) under conditions representative for the large intestine, using fecal inocula of selected donors as microbial sources.

[0481] At the start of the experiment, wells were filled with a background nutritional medium representative for the colon environment (ProDigest’s nutritional medium PD01 (fiber-depleted)). Prior to addition, the nutritional medium was made anaerobic by boiling, to drive out oxygen. Then, 10% (v / v) of pre-digested test product stock solution (i.e., 40 g / L product stock solution, pre-digested and dialyzed) or blank pre-digested medium for negative control was added to the respective reactors. Finally, 10% (v / v) of a cryopreserved fecal inoculum suspension, containing 7.5% (w / v) fecal material, was added per reactor, and served as microbial source. The total volume in each well was 10 mL. Incubation temperature was 37°C, under continuous shaking and anaerobic atmosphere.Attorney Docket No. 66145-708.601

[0482] Four test products and one untreated control were investigated per donor for the study. This experimental set-up results in a total of 50 experimental conditions.

[0483] Endpoints of the study

[0484] Samples were collected at the start (0 hour) of the experiment and 48 hours after experimental start. An assessment was made of microbial activity (pH, and production of gases, SCFA, BCFA, lactate, and ammonium) and of treatment-induced shifts in microbial community composition (shallow shotgun sequencing and flow cytometry).

[0485] Fermentation parameters

[0486] pH: the pH in the incubations is an indirect result of bacterial metabolism and can be used to predict the effect a treatment will have on intestinal pH. Indeed, pH is determined by the production of SCFA / BCFA / lactate / NH4+, and can therefore quickly provide insight in whether treatment effects in terms of these endpoints are expected. Each measurement was done in single replicate.

[0487] Gas production: the incubations were performed in closed systems, which allows to measure accumulation of gases in the headspace with a pressure meter. Gas production is a measure of microbial activity, and thus of the speed of fermentation. H2and CO2are the first gases to be produced; they can subsequently be utilized as substrates for CH4production, reducing the gas volume. H2can also be utilized to reduce sulfate to H2S, resulting from proteolytic fermentation. As a result, N2, O2, CO2, H2and CH4constitute for 99% the volume of intestinal gas. The remaining 1% consists of NH3, H2S, volatile amino acids and short chain fatty acids. Each measurement was done in single replicate.

[0488] Short chain fatty acid analysis: The pattern of SCFA production is an assessment of the microbial carbohydrate metabolism (acetate, propionate, and butyrate) or protein metabolism (branched CFA) and can be compared to typical fermentation patterns for normal GI microbiota. The method is based on a liquid-liquid extraction sample preparation; analysis is with Gas Chromatography (GC), and detection with a Flame Ionization Detector (FID). Each measurement was done in single replicate.

[0489] Lactate analysis: the human intestine harbors both lactate-producing and lactate- consuming bacteria. Lactate is produced by lactic acid bacteria and decreases the pH of the environment, thereby also acting as an antimicrobial agent. It can also be rapidly converted into propionate and butyrate by other microorganisms. Determination of lactate concentrations was performed using the EnzytecTMkit (R-Biopharm). Each measurement was done in single replicate.Attorney Docket No. 66145-708.601

[0490] Ammonium analysis: Ammonium is a product of proteolytic degradation, and is typically produced by urease-producing bacteria. Urease converts urea into ammonium / ammonia. Ammonia can be absorbed through the gut wall to be detoxified in liver and kidneys. Especially in persons suffering impaired ammonium detoxifying capability (for instance liver cirrhosis patients), ammonium production can be toxic. Determination of ammonium concentrations in the samples was done by colorimetric analysis, using the indophenol blue spectrophotometric (IPB) method. Each measurement was done in single replicate.

[0491] Changes in microbial community composition

[0492] Shallow shotgun sequencing

[0493] DNA was extracted using the CTAB DNA extraction method. For taxonomic classification of shotgun metagenomic samples, Kneaddata v0.10.0 was used for Quality filtering, trimming and host decontamination (human genome (hg37) of raw reads with the params:- SLIDINGWINDOW:5:22 MINLEN:100 AVGQUAL:22). Quality filtered reads were further subjected to Kraken2 v2.1.3 and Bracken v2.9 with using GTDB reference database (v214 along with Refseq genomes from fungi + protozoan + virus) containing ±100.000 species for taxonomic classification. As a standard practice, a confidence threshold of 0.1 was used with Kraken2 and read threshold of 50 with Bracken to eliminate any background noise and false positives. A negative control was included, which met the threshold of containing less than 100 raw reads.

[0494] Quantification of total bacterial cells by flow cytometry

[0495] Samples that were analyzed with shotgun sequencing to map community composition were also analyzed with flow cytometry (FC) to determine the number of total bacterial cells in each sample.

[0496] Samples were analyzed on a BD Accuri C6 Plus Flow Cytometer. The samples were run using the high flow rate. Bacterial cells were separated from medium debris and signal noise by applying a threshold level of 700 on the SYTO channel. Proper parent and daughter gates were set to determine all populations.

[0497] Statistics

[0498] Fermentation parameters

[0499] Paired two-sided T-tests were performed to evaluate whether treatment effects in terms of the investigated endpoints were statistically significant across the various donors (n=10), using per-donor measurements as replicate values (resulting in ten replicateAttorney Docket No. 66145-708.601 measurements, i.e., one per donor). By applying this approach, an effect is considered significant, only when it is observed across multiple donors, thus accounting for interindividual differences. For each parameter, treated condition was compared to the negative control.

[0500] Results are shown as box plots and volcano plots for each metabolite. A box plot shows metabolite production in the various conditions across donors and a volcano plot shows the magnitude of the difference in production between treatment and negative control (fold-change, x-axis) in function of statistical significance (p-value, y-axis). The p-value is obtained from paired T-tests between treatment and reference condition, using the individual donors as replicates (as described above). The cut-off for statistical significance is set at p <0.05.

[0501] Then, redundancy analysis (RDA) was performed to assess how much of the variation in one set of variables (metabolic markers) is explained by the variation in another set of variables (treatments). The resulting graphical representation allows to determine the metabolic shifts as induced by the various treatments. Data were transformed to enable paired analysis. The latter was obtained by using differences between treatment and blank for each given donor and parameter as input values for the statistical test.

[0502] Microbial community composition

[0503] Bacterial biomass density

[0504] The statistical method was identical to the approach followed to evaluate changes in metabolite production. In short, paired two-sided T-tests were performed for comparisons, considering each donor a replicate measurement, thus resulting in 10 replicate measurements for each condition (10 donors). Each treated condition was compared to the untreated control (blank), and an effect was considered significant if the p-value was below 0.05.

[0505] Alpha diversity

[0506] Alpha diversity is used to express bacterial diversity in a sample in terms of species richness and / or evenness. Four alpha-diversity measures were calculated: (1) ‘Observed taxa’ (measure for species richness), (2) ‘Chao1’ (measure for species richness), (3) ‘Shannon’ (measure for species richness and evenness), and (4) ‘Simpson’ (measure for species richness and evenness, giving more weight to common or dominant species (rare species with only a few representatives will not impact diversity)). Paired two-sided T-tests were performed to examine whether treatment effects in terms of species richness or evenness were statistically significant across the various donors (n=10), using per-donor measurements as replicateAttorney Docket No. 66145-708.601 values (resulting in 10 replicate measurements, i.e., one per donor). The cut-off for statistical significance was set at p <0.05.

[0507] Beta Diversity

[0508] Whether or not treatment affects overall community composition was assessed using Discriminant Analysis of Principal Components (DAPC) and Hierarchical clustering. DAPC joins two analysis methods to assess treatment effects on population structure. In this approach, sequence data are transformed using principal component analysis (PCA), and subsequently clusters are identified with discriminant analysis (DA). The DA aims to maximize among-group variation and minimize within-group variation. In this approach, the groups (treatments) used in the DA are a priori defined. Hierarchical clustering expresses dissimilarities in community composition between the various conditions in a dendrogram, where the sum of the horizontal lines separating two conditions is a measure for dissimilarity in terms of community composition between respective conditions.

[0509] Differential abundance analysis

[0510] Differential abundance analysis was performed to assess which bacteria were responsible for differences in community composition between treatments (as determined with analysis of beta-diversity). As for metabolites, conditions were statistically compared by using biological replicates as input values (resulting in 10 replicate measurements per condition, i.e., one per donor), meaning that microbial shifts were revealed when consistent across a majority of donors, thus accounting for interindividual variation. Differential abundance analysis was performed using statistical methods lEfSe and treeclimbR.

[0511] lEfSe analysis was performed on relative abundance data (obtained by total sum scaling), to identify the bacterial taxa with significantly different abundances between conditions. By measuring the extent and statistical significance of differences in bacterial abundances between two conditions, lEfSe enables to identify treatment-induced community shifts. In order to do so, the algorithm couples statistical significance with biological consistency and effect size estimation, and thus provides in-depth insight in the biological relevance and magnitude of bacterial enrichments. All features shown in the lEfSe plots meet p ≤0.05 for Kruskal-Wallis and Wilcoxon tests. No restrictions were put forward with respect to minimal LDA scores, but in general, LDA scores ≥2.0 are considered biologically relevant. LDA scores express the extent of differences in taxon abundances between conditions. The higher the LDA score, the higher the difference in abundance between the two biologicalAttorney Docket No. 66145-708.601 conditions. The 20 features with highest LDA scores, meeting the threshold for statistical significance, were plotted in the lEfSe plots.

[0512] treeclimbR analysis was performed on relative abundance data (obtained by total sum scaling) to identify the differentially abundant taxa between two conditions, and the outcome was plotted in a volcano plot. A volcano plot is a scatterplot that shows statistical significance (adjusted p-value, y-axis) versus magnitude of change (fold change, x-axis). Bacterial enrichments exceeding a fold change of 4 (log24= 2 on the x-axis) as compared to a reference condition are considered biologically relevant by consensus; the cut-off for statistical significance is set at a p-value of 0.05 (or -log100.05= 1.3 on the y-axis). This means that every bacterial enrichment with -log(p-value) >1.3 is considered statistically significant. These cut-offs for biological and statistical significance are indicated in the charts by dotted lines. The obtained scatterplot thus classifies taxa into four different categories based on abundance in compared conditions: a) not significant and not biologically relevant (-2 < log2FC < +2, and -log10(p-value) <1.3), b) biologically relevant, but not statistically significant (log2FC <-2 or log2FC >+2, and -log10(p-value) <1.3), c) statistically significant, but not biologically relevant (-2 < log2FC < +2, and–- log10(p-value) >1.3), and d) biologically and statistically significant (log2FC <-2 or log2FC >+2, and–- log10(p-value) >1.3).

[0513] Results

[0514] Microbial activity

[0515] pH

[0516] Monitoring the pH during a colonic incubation provides a good indication of the production of SCFA, lactate and ammonium (NH4+). In general, a pH drop is observed initially due to the formation of SCFA / lactate. This pH drop is often followed by a pH increase due to proteolytic fermentation, which results in the production of amongst others NH4+, and due to conversion of strong acids into weaker acids through cross-feeding (for instance acetate / lactate-to-propionate / butyrate conversion).

[0517] Results are shown in FIG.4. Each treatment was characterized by a lower pH as compared to the negative control condition at 48 hours (h) of incubation, indicating production of acidic metabolites such as SCFA and / or lactate during product fermentation. The box plot indicates that every product was fermented by the colonic microbiota, and this with high consistency across donors. Lowest pH at 48h was obtained with rice maltodextrin, rice syrup solids, and corn syrup solids. The pH decrease associated with lactose fermentationAttorney Docket No. 66145-708.601 was significantly less than the other products, likely due to a higher absorption rate during small intestinal passage (and lower product concentrations reaching the colon). Indeed, lactose is digested by brush border enzymes, to be absorbed at the level of the small intestine.

[0518] Starting pH in the reactors is approximately 6.5. Lowest pH measured across conditions at 48h was 5.76. Knowing that colonic pH in vivo typically varies between 5.6- 6.9, pH conditions remained optimal throughout the 48h incubation period, providing a solid starting point to evaluate the prebiotic efficacy of the various products tested in this study.

[0519] Gas production

[0520] Like pH, gas production is a measure of overall microbial activity. Gases are produced during saccharolytic and proteolytic fermentation. Hence, it can be considered a marker of overall microbial activity (saccharolytic and proteolytic). However, when excessive, gas production can induce a feeling of discomfort in the host (bloated feeling). It is therefore preferentially kept low.

[0521] Results on gas production are shown in FIG.5A (bar plot) and FIG.5B (volcano plot). Each product stimulated gas production, and statistical significance across donors was reached for every product. In this case also, strongest increases were attributed to rice maltodextrin (+16 kPa; +127%), rice syrup solids (+15.7 kPa; +124%) and corn syrup solids (+15.5 kPa; +122%). Overall, impact of these treatments on gas production was comparable. Lowest gas production was obtained with lactose, which resulted in an increase of 92% (+11.6 kPa) as compared to the untreated control.

[0522] Short-chain fatty acids

[0523] SCFA production results from carbohydrate metabolism in the colon and is related with various health effects. The dominant SCFAs are acetate, propionate, and butyrate. Acetate can be used as an energy source for the host and as a potential substrate for lipid synthesis in the body. Propionate reduces cholesterol and fatty acid synthesis in the liver (beneficial effect on metabolic homeostasis), and is a dietary factor that counters obesity by inducing a feeling of satiety. Butyrate is a major energy source for colonocytes and induces differentiation in these cells (related to cancer prevention), and it plays a key role in immune regulation. Positive effects of the investigated substrates on SCFA production therefore include increases of acetate, propionate and / or butyrate.

[0524] Acetate can be produced by many different gut microbes (including amongst others Bifidobacterium spp., Bacteroides spp. And Lactobacillus spp.) and is a primary metabolite generated from substrate fermentation. Results are shown in FIG.6A (box plot) and FIG.6BAttorney Docket No. 66145-708.601 (volcano plot). Each product stimulated acetate production, with significance reached across donors. The acetogenic effect of each product was characterized by good consistency across donors, as demonstrated by the low p-values in the volcano plot (FIG.6B). The strongest acetogenic effects were attributed to rice maltodextrin, rice syrup solids, and corn syrup solids, which increased acetate production by respectively 140% (+17.1 mM), 130% (+15.8 mM), and 131% (+16.0 mM) as compared to the untreated control. Again, acetogenic effects were highly comparable for the three products, although rice maltodextrin generated most acetate. The lowest acetogenic effect was attributed to lactose, for which acetate production was increased by +97% (+11.8 mM).

[0525] Propionate can be produced by different gut microbes, directly or indirectly (via cross-feeding). The most important propionate-producers are Bacteroides spp., Akkermansia muciniphila and Veillonellaceae. Effects on propionate-production are shown in FIG.6A (box plot) and FIG.6B (volcano plot). Each treatment stimulated propionate production, with significance reached across donors. In this case, the propionogenic effect was comparable across products (including lactose), but the consistency across donors was best for corn syrup solids. In contrast, interpersonal differences were most pronounced for lactose, meaning that the predictability of the effect is lower than corn syrup solids. Propionate production was increased with 89% (+3.5 mM) by rice maltodextrin, with 81% (+3.2 mM) by rice syrup solids, with 80% (+ 3.2 mM) by corn syrup solids, and with 74% (+3.0 mM) by lactose.

[0526] Butyrate is mostly produced by members of the Lachnospiraceae and Ruminococcaceae families. In a process called cross-feeding, these microbes convert acetate and / or lactate (along with other substrates) to the health-related butyrate. Results are shown in FIG.6A (box plot) and FIG.6B (volcano plot). The infant microbiota of 3-12 months old infants is immature, typically lacking butyrate-producing bacteria. It is assumed that the gut microbiota reaches ‘adulthood’ at the age of 2. This means that the subjects included in this study were all characterized by an immature gut microbiota, thus characterized by low prevalence of butyrate-producing species. Indeed, FIG.6A shows that butyrate production was subject to high interpersonal differences. Two donors were characterized by high butyrate production (donors A and G), and in these donors it was observed that each treatment stimulated butyrate production. The other donors were characterized by low butyrate production, and thus less fit to study the treatments’ impact on butyrate production. Resulting from these interpersonal differences, no statistically significant differences were observed between treated conditions and untreated control.Attorney Docket No. 66145-708.601

[0527] Lactate production

[0528] Lactate is produced by lactic acid bacteria and it decreases the pH of the environment. In doing so, it can inhibit pathogenic growth, as pathogens typically favor neutral pH milieus. Another beneficial effect of lactate results from its conversion into butyrate and / or propionate through cross-feeding by specialized micro-organisms. These cross-feeding interactions imply that lactate is not only produced, but also consumed by the intestinal microbiota. Because in this study an endpoint measurement was performed at 48h, low lactate levels can be expected on the moment of sampling in case of efficient cross- feeding interactions. This was observed in this study (FIG.7). Lactate residues were detected in treated conditions of donor E only, probably attributed to absent cross-feeding interactions as indicated by the virtually absent butyrate production in this donor. Because in most cases lactate was depleted at 48h, fold changes could not be calculated and the volcano plot is not shown.

[0529] Marker for protein metabolism: branched CFA and ammonium

[0530] Less abundant fatty acids include branched CFA (isobutyrate, isovalerate and isocaproate). Production of BCFA and ammonium results from proteolytic microbial activity, which is associated with production of toxic by-products such as p-cresol. Therefore, high BCFA and ammonium production in the colon has been associated with detrimental health effects. As a result, products that reduce BCFA and ammonium production are considered health-beneficial. Results are displayed in FIG.8A (box plot) and FIG.8B (volcano plot).

[0531] Production of BCFA was subject to high inter-donor variation, typically observed for this fermentation parameter, and mostly in young infants who are characterized by an immature gut microbiota. Regardless, each product significantly reduced the production of BCFA, with statistical significance reached. BCFA production was reduced with 56% by rice maltodextrin (-1.3 mM), with 57% by rice syrup solids (-1.4 mM), with 59% by corn syrup solids (-1.4 mM), and with 32% (-0.8 mM) by lactose. Inhibition was strongest in donors characterized by high BCFA production, who in fact benefit most from treatment. Altogether, the impact of rice maltodextrin, rice syrup solids and corn syrup solids on BCFA was comparable, and outperforming lactose.

[0532] Treatment impact on production of ammonium was similar to BCFA, yet with less inter-donor variation. In this case also, rice maltodextrin, rice syrup solids and corn syrup solids had a comparable impact on ammonium production, respectively lowering productionAttorney Docket No. 66145-708.601 with 30% (-121 mg / L), 36% (-145 mg / L) and 35% (-143 mg / L), with lactose having the mildest impact (-25%; -102 mg / L).

[0533] Redundancy analysis

[0534] Redundancy analysis was performed to detect associations between treatments and fermentation parameters (FIG.9). In the plot, shifts along the Y-axis are less meaningful than shifts along the X-axis (as demonstrated by the RDA values : 49.5% for X or RDA1 ; only 0.6% for Y or RDA2). This means that a long vector in the direction of the Y-axis is less meaningful than a long vector in the direction of the X-axis. Based on that, it can be stated that, taking all parameters into account, rice maltodextrin, rice syrup solids and corn syrup have a highly similar impact on fermentation parameters. The fermentation profiles of these products were most different from the untreated control (biggest shift along the RDA1 axis). Fermentation profiles of these products were primarily characterized by enhanced production of acetate, followed by propionate, and gases. Acetate, propionate, and gases were also stimulated by lactose, albeit less pronounced than the rice and corn products. Production of BCFA and ammonium showed a negative correlation with either product, but mostly with the corn and rice products, indicating an antagonistic effect or inhibition by treatment.

[0535] Microbial community composition

[0536] Treatment impact on microbial community composition was assessed using shallow shotgun sequencing, which provides resolution at the bacterial species-to-strain level. It allows to evaluate how a treatment modifies microbial community composition, underlying changes in metabolite production. Samples collected 48h after start of incubation were analyzed for biomass, alpha- and beta-diversity, and community composition (differential abundance analysis). Additionally, biomass density, alpha-diversity, and community composition of the original fecal inocula of mentioned donors were assessed.

[0537] Community composition in the original fecal samples

[0538] Bacterial biomass

[0539] Bacterial biomass in the original fecal suspensions varied between 4.66E+08 (donor D) to 3.71E+09 (donor E) bacterial cells / mL (FIG.10), with an average of 1.32E+09 cells / mL across donors. Taking into account the stool concentrations in these suspensions (7.5% (m / v)), these bacterial densities correspond with respectively 6.22E+09 (donor D) and 4.95E+10 (donor E) bacterial cells per gram of wet stool. These fecal densities, and respective inter-donor variations, are in line with what is usually observed for the infant gut microbiota (i.e., varying between 109to 1010cells / g of stool).Attorney Docket No. 66145-708.601

[0540] Alpha diversity

[0541] Alpha-diversity in the fecal suspensions of the various donors is provided in FIGs. 11A-11B. Species richness, i.e., the number of bacterial groups in the samples, ranged from 289 to 459 bacterial species, with an average of 394 species across donors (Observed index). Species evenness, i.e., the distribution of the bacterial groups, is expressed by the Shannon index, which ranged from 2.70 to 3.88 with an average of 3.30, and the Simpson index, which ranged from 0.85 to 0.95 with an average of 0.90 across donors. Species richness and evenness of the ten microbiota are in line with what is generally observed for the infant gut microbiome. The microbiota of donor H was characterized by the highest diversity, while donors D and E were characterized by an overall lower microbial diversity.

[0542] Microbial community composition

[0543] Gut microbial community composition as derived from the infants’ feces is given in FIGs.12-13. Between 3-12 months of age, the gut microbiota of infants is dominated by four main phyla: Actinomycetota (synonym Actinobacteria), Bacteroidota (synonym Bacteroidetes), Bacillota (synonym Firmicutes), and Pseudomonadota (synonym Proteobacteria). This was confirmed in this study (FIG.12). The most abundant family of the Actinomycetota was Bifidobacteriaceae, of the Bacteroidota Bacteroidaceae, of the Bacillota Veillonellaceae, Lachnospiraceae and Ruminococcaceae, and of the Pseudomonadota Enterobacteriaceae. These results are in accordance with a study on 166 infants of the same age. At lower phylogenetic level (genus or species), the microbiota displayed more interindividual differences (FIG.13). Such interindividual differences are expected at this level, as gut microbial community composition not only depends on host health, but on many other factors, including a.o. diet, genetics, and environment, finally resulting in a highly personalized nature of the gut microbiome.

[0544] Community composition 48-hours post-treatment

[0545] An assessment was made of treatment impact on gut microbial community composition, by analyzing samples collected from the reactors 48h after start of incubation.

[0546] Effects on bacterial biomass

[0547] Treatment impact on bacterial biomass is shown in FIG.14A (box plot) and FIG. 14B (volcano plot). Treatment impact on biomass production was overall limited for each treatment, and tended to increase in about 50% of the donors. As a result, for none of the treatments the impact on biomass production was statistically significant.

[0548] Effects on alpha-diversityAttorney Docket No. 66145-708.601

[0549] Effects on alpha-diversity are shown in FIGs.15A-15B. The observed and Chao1 indices express the number of bacterial species in a sample (species richness), whereas the Shannon and Simpson indices are measures for species evenness, or the distribution of the various taxa in a sample, with the Simpson index giving more weight to higher abundant species. No significant impact was observed on the measures for species richness (observed and Chao1 indices), meaning that the number of bacterial taxa was not altered by treatment. However, species evenness was significantly reduced by all treatments, as indicted by the Shannon index. This means that each treatment benefited growth of a select number of bacteria, without losing the diversity in the sample. These findings were confirmed by the Simpson index, but not for lactose, which could mean a less strong impact on the higher abundant species (indeed, the Simpson index gives more weight to more abundant bacterial species). A reduction in bacterial evenness is inherent to the definition of a prebiotic, i.e., a substrate that selectively stimulates growth of specific bacteria within a community. The selective enrichment of health-beneficial bacteria creates a more competitive environment for pathogenic organisms to proliferate. It is important to note that, although all treatments lowered species richness, the impact remained within ranges that are generally considered healthy.

[0550] Effect on beta-diversity

[0551] Beta-diversity analysis provides a holistic view on how treatments affect the infants’ gut microbial community composition, and on how their impact relates to that of other treatments. Impact on beta-diversity is visualized using hierarchical clustering (FIG.16A) and a DAPC scatter plot (FIG.16B).

[0552] Both figures show that each treatment impacted gut microbial community composition, as indicated by the consistent segregation of treatments and untreated control (blank) (FIGs.16A-16B). The bacterial taxa responsible for the segregation were similar for the various treatments (almost fully explained by LD1 (FIG.16B)), but the extent of the effect differed amongst treatments. Conditions with corn syrup solids, rice syrup solids and rice maltodextrin clustered together, suggesting that these treatments had a highly comparable impact on community composition, and the respective communities were most different from the blank. The condition with lactose was segregated from this cluster and characterized by a less pronounced segregation from blank, suggesting that lactose had a less pronounced impact on the gut microbiota of the ten infant donors.Attorney Docket No. 66145-708.601

[0553] The extent of the treatment-induced microbial shifts was donor dependent (FIG. 16B). Overall, abovementioned clustering was observed for most donors, but the size of the effect was donor-dependent. For instance, treatment impact on donor F, donor I and donor C was less substantial compared to donor E, donor D, donor J and donor A, as indicated by the distance between treated conditions and untreated control (blank) for a given donor.

[0554] Differential abundance analysis

[0555] LefSe and treeclimbR are statistical analysis tools to detect which gut bacteria are affected by treatment. In this analysis, the negative control is used as a reference. Both analysis tools are used in parallel, as they apply different statistical methods, and thus their combined use provides more exhaustive insights into treatment-induced community shifts than either method alone. By looking at consistencies across donors (in this analysis, each donor is considered a replicate measurement), detected bacterial enrichments account for interindividual variation. An overview of the affected taxa is provided in Table 6; relative abundances of affected taxa are displayed in FIGs.17-20. The lEfSe and treeclimbR graphs are shown in FIGs.39-44. Three codes are applied in Table 6, depending on (1) consistency across donors and (2) effect size. Most significant are bacterial enrichments indicated as “+++”, as those passed the thresholds of statistical and biological significance, meaning that the effect was (1) consistent across donors and (2) with meaningful effect size, thus likely to impact metabolite production. Bacterial enrichments indicated as “++” pass the threshold for biological significance, meaning that the size of the effect is likely to be reflected at metabolic level, but the effect was not consistent across donors due to interindividual variation (statistical significance was not reached). Finally, bacterial enrichments indicated as “+” indicate that the enrichment was observed in a majority of donors (statistical significance was reached), but the extent of the enrichment was mild and not necessarily reflected at the metabolic level.

[0556] Table 6 shows treatment-induced enrichments, as identified with linear discriminant analysis Effect Size (LefSe) and / or treeclimbR. “+,”or “+++” indicate the type of significance, as specified in the legend below the table. Novel species are indicated with unique alpha-numeric names (spXXXXXXXXX), whose identities are tractable in the GTDB database (https: / / gtdb.ecogenomic.org / ). Table 6. Overview of Treatment-Induced Bacterial Enrichments Phylum Family Genus Species RM RSS CSS Lac Actinomycetota Bifidobacteriaceae BifidobacBifidobacterium (Actinobacteria)teriumbreve+++ +++ +++ ++Attorney Docket No. 66145-708.601 Bifidobacterium catenulatum+++ ++Bifidobacterium infantis+++ +++ +++ ++Bifidobacterium kashiwanohense+++ ++Bifidobacterium kashiwanohense ++ +++ ++ ++ _A Bifidobacterium longum+++ +++ +++ +++Bifidobacterium miconisargentati++Bifidobacterium pseudocatenulatum++ +++ +++ ++Bifidobacterium puttorum B++Bifidobacterium reuteri++Bifidobacterium saguini++Bifidobacterium sp002742445++ +++ ++ ++Bifidobacterium sp022739095+++ +++ +++ +++Collinsella aerofaciens H+++ +++ +++ +++Collinsella sp002232035++ ++ ++ ++Collinsella sp022713905++ ++ ++ +++Collinsella sp022728415++ ++ +++Collinsella sp900540895++Collinsella teriaceae Collinsellasp++ ++ ++Coriobac900544095Collinsella sp900546455+++ +++ +++ ++Collinsella sp900548495++ +++ +++Collinsella sp900550825++Collinsella sp900759335++Collinsella sp905214525++Collinsella sp905216045++Eggerthellaceae SenegalimassiliaSenegalimassiliasp900550055 ++BacillotaEnterococcaEnterococcus(Firmicutes)ceae Enterococcusfaecalis+Bacteroidota FlaConfluenfibacter(Bacteroidetes)vobacteriaceae Confluentibactersediminis++PseudomonadotaCaulobacteraceae CauloCaulobacter(Proteobacteria)bactersp003931565+Attorney Docket No. 66145-708.601 ceaeDuodenibacDuodenibacillusBurkholdefiaillus sp900552915 ++A SutterellaSutterellasp905215795 ++Legend Statistically and biologically enriched ( p <0.05, and FC >4 or LDA >2) ‘++’: Statistically enriched (p <0.05, and FC <4 or LDA <2) ‘+’: Biologically enriched (p >0.05, and FC >4)

[0557] As demonstrated with DAPC analysis (FIG.16B), the four products showed many similarities in terms of enriched species (Table 6). Each product stimulated acetate- and lactate-producing species of the genera Bifidobacterium (FIGs.17-19) and Collinsella (FIGs. 19-20). For the majority of these species, the corn and rice products had a stronger impact than lactose. Especially for Bifidobacterium breve, Collinsella aerofaciens_H, Collinsella sp022713905 and Collinsella sp022728415, i.e., the dominant members of aforementioned genera, the stimulatory effect of rice maltodextrin, rice syrup solids and corn syrup solids was notably stronger than lactose. Of the various enriched species, the highly abundant Bifidobacterium breve was most affected by the rice and corn products, and the enrichment was stronger as compared to lactose treatment (FIG.17). B. breve is an acetate- and lactate- producing bacterial genus, and importantly is widely used as a probiotic therapeutic in paediatrics because of its anti-infective and antimicrobial activity against pathogens and its immune-stimulating properties. An infant microbiota dominated by Bifidobacterium is often associated with high numbers of Collinsella species, as observed in this study, suggesting a mutualistic relation between both organisms. Importantly, infants who acquired a profile high in Bifidobacterium and Collinsella are associated with lower adiposity at a later age (18 months-old), which can potentially reduce the risk of developing obesity.

[0558] In addition, five species were affected by treatment with small effect size (FC <4) but for which statistical significance was reached, including Caulobacter sp003931565, Confluentibacter sediminis, Senegalimassilia sp900550055, Duodenibacillus sp900552915, and Sutterella sp905215795 (FIG.21). Due to their small effect size, these bacterial enrichments are less likely to be reflected at the metabolic level. According to LefSe or treeclimbR, these low-abundant species were significantly enriched by only one particular treatment (Table 6), but when looking at abundances across conditions it was apparent that these bacterial enrichments were in fact associated with most treatments and in a similar fashion. Rice maltodextrin tended to enrich Enterococcus faecalis (FIG.21), but the effect was primarily observed in one particular donor out of ten (donor D) (see outliers in FIG.21). The enrichmentAttorney Docket No. 66145-708.601 was considered biologically significant because donor D had a higher initial percentage of E. faecalis (4%) in its microbiota compared to the other infant donors. Looking at donor D specifically, all treatments enriched E. faecalis, though the enrichment by the corn and rice treatments was stronger than the lactose treatment. Enterococcus faecalis is a first-colonizing lactate-producing bacterium (LAB), which can be a pathobiont, but it is also used as a probiotic because of its many health beneficial effects. E. faecalis is known to have antimicrobial activity against pathogens such as Staphylococcus and Clostridium difficile and to down-regulate inflammatory responses by attenuating proinflammatory cytokine secretions.

[0559] Metabolite-taxa correlation analysis

[0560] Correlation analysis enables to reveal associations between bacterial enrichments and metabolite production. The heatmap in FIGs.23A-23B indicates that the abundance of Bifidobacterium and Collinsella spp. Was positively correlated with the production of acetate and propionate, and negatively with the production of proteolytic marker BCFA. Correlations were significant for three bacterial species and production of acetate, including B. pseudocatenulatum, Bifidobacterium sp.002742445, and Collinsella sp.022713905. In addition, many Bifidobacterium and Collinsella species were significantly correlated with production of propionate, including B. breve, B. catenulatum, B. infantis, B. kashiwanohense, B. kashiwanohense_A, B. longum, B. pseudocatenulatum, Bifidobacterium sp022739095 and two Collinsella species C. aerofaciens_H and Collinsella sp022713905. Each of these species was significantly enriched by the test products, implying that their enrichment was responsible for the products’ acetogenic and propionogenic effects. Note that Bifidobacterium and Collinsella are acetate-and lactate-producing bacteria, unable to produce propionate. However, acetate and lactate function as intermediate metabolites for the production of propionate though cross-feeding by other bacteria such as Veillonella. Indeed, the abundance of Veillonella nakazawae was positively correlated with propionate production, with significance reached (FIG 22 and FIGs. 23A-23B). Veillonella is a genus of cross-feeding bacteria that convert lactate into propionate. Acetate-to-lactate conversion was likely an intermediate step in this process. The enrichment of Bifidobacterium and Collinsella thus provided substrate, in this case lactate, for Veillonella spp. To produce propionate. Veillonella was most likely not the only propionate-producer. More propionate-producing bacteria may have been positively affected by the enrichment of Bifidobacterium, Collinsella and Enterococcus faecalis, though this may have been donor- dependent and therefore not detected with correlation analysis.

[0561] ConclusionsAttorney Docket No. 66145-708.601

[0562] The aim of the study was to assess the impact of four carbohydrate products on the gut microbiota of ten infants with age between 3-12 months. Colonic simulation was performed using ProDigest’s validated Colon-on-a-Plate® simulation platform.

[0563] Production levels of the various metabolic markers in the negative control was according to expectations. Indeed, to preserve microbial community activity and structure, the carbohydrate-depleted background nutritional medium in the reactors contains fermentable nutrients, which, upon fermentation by the gut bacteria, yield baseline levels of metabolic markers. These substrates enable the gut microbial community to grow and remain active. Furthermore, pH profiles in all conditions indicated that the fermentation processes in the colonic simulations proceeded under conditions optimal to support growth of a wide diversity of gut microbial community members, enabling cross-feeding interactions, if any. Both criteria provide a solid baseline to evaluate the prebiotic properties of the investigated products.

[0564] The infant microbiome maturates with ageing, to become fully established at the age of two. The microbiome of infants is typically enriched with acetate- and lactate-producing bacterial species like 120ifidobacterial, and lacks microbes involved in production of butyrate. As a result, the infant microbiome is primarily enriched in acetate and lactate, and the capacity to produce butyrate is much more dependent of interpersonal differences. Indeed, in this study all infants were capable of producing acetate, while only a few were able to produce butyrate. As a result, treatment effects were primarily acetogenic. Indeed, upon treatment, acetate production was more than doubled by the various products across donors (+170% for rice maltodextrin, +130% for rice syrup solids, +131% for corn syrup solids, and +97% for lactose), with the rice and corn products yielding more acetate than lactose. Likewise, propionate production was strongly stimulated by the various treatments, with propionogenic effects of +89% for rice maltodextrin, +81% for rice syrup solids, +80% for corn syrup solids, and +74% for lactose. Interestingly, effect sizes were similar for all products, but the consistency of the effect across donors, and thus the predictability of the effect, was significantly better for rice maltodextrin, rice syrup solids, and corn syrup solids as compared to lactose. Treatment impact on butyrate production was strongly dependent on interpersonal differences. As this is inherent to the way the infant microbiota matures, the absence of a butyrogenic treatment effect across donors is considered due to the population studied, rather than inherent to these products. Finally, it was observed that each treatment inhibits the production of proteolytic markers BCFA and ammonium, with good consistencyAttorney Docket No. 66145-708.601 across donors. In this case also, the rice and corn products outperformed lactose. Altogether, this study demonstrates that all products promoted the production of acetate, propionate, and gases, and inhibited the production of proteolytic markers. For each of these fermentation parameters, rice maltodextrin, rice syrup solids and corn syrup solids performed better than lactose. Their impact on SCFA production was primarily acetogenic. Overall, no major differences were observed between the rice and corn products, except for the slightly stronger acetogenic effect of rice maltodextrin, and the better consistency across donors in terms of propionate production for corn syrup solids. It is expected that small intestinal absorption is more pronounced for lactose as compared to the other products, which finally leads to lower concentrations of the product reaching the colon, thus generating less of the fermentation parameters.

[0565] Analysis of community composition revealed that each product enriched Bifidobacterium and Collinsella spp. The rice and corn products had a comparable impact on these taxa, though their stimulatory effects were stronger than lactose treatment, confirming the metabolic data. The treatment- induced enrichment of Bifidobacterium and Collinsella was linked with the products’ acetogenic impact, and indirectly with a propionogenic effect (since these bacteria are unable to produce propionate). By producing acetate and lactate, bifidobacterial and Collinsella provided substrates for cross-feeding bacteria such as Veillonella, which are capable of producing propionate. While the enrichment of Veillonella nakazawae showed significant correlation with propionate production, it was likely not the only organism responsible for the products’ propionogenic effects. The bifidogenic effect of the test products was particularly strong, on average increasing the relative abundance of Bifidobacterium from 13% in the untreated condition (blank) to ±38% for the rice and corn products, and to 30% for lactose. Of the enriched bifidobacterial, Bifidobacterium breve was most stimulated by the products. This is beneficial, as B. Breve is widely used as a probiotic therapeutic in pediatrics because of its anti-infective and antimicrobial activity against pathogens and its positive impact on immune regulation. Stimulation of body’s own B. breve has a higher chance of success than probiotic supplementation, since the former is already adapted to the competitive environment that defines the gut, making these prebiotic treatments highly effective. In addition, infants who acquire a profile high in Bifidobacterium and Collinsella are associated with lower adiposity at a later age (18 months-old), therefore potentially reducing the risk of developing obesity.

[0566] Summary

[0567] The infant microbiome maturates with ageing, to become fully established at the age of two. The microbiome of infants is typically enriched with acetate- and lactate-producing bacterialAttorney Docket No. 66145-708.601 species and lacks microbes involved in production of butyrate. Indeed, in this study all infants were capable of producing acetate, while only few were able to produce butyrate. As a result, treatment effects were primarily acetogenic, and to a lesser extent propionogenic. Upon treatment, acetate production was more than doubled by the various products across donors (+170% for rice maltodextrin, +130% for rice syrup solids, +131% for corn syrup solids, and +97% for lactose), with the rice and corn products yielding more acetate than lactose. Likewise, propionate production was strongly stimulated by the various treatments, with propionogenic effects of +89% for rice maltodextrin, +81% for rice syrup solids, +80% for corn syrup solids, and +74% for lactose. Interestingly, effect sizes were similar for all products, but the consistency of the effect across donors, and thus the predictability of the effect, was significantly better for rice maltodextrin, rice syrup solids, and corn syrup solids as compared to lactose. The absence of a (consistent) butyrogenic treatment effect across donors is considered to be due to the population studied, rather than inherent to these products. Finally, it was observed that each treatment inhibited the production of proteolytic markers, BCFA and ammonium, with good consistency across donors. In this case also, the rice and corn products outperformed lactose. Altogether, all products promoted the production of acetate, propionate, and gases, and inhibited the production of proteolytic markers. For each of these fermentation parameters, rice maltodextrin, rice syrup solids and corn syrup solids performed better than lactose. Overall, no major differences were observed between the rice and corn products, except for the slightly stronger acetogenic effect of rice maltodextrin, and the better consistency across donors in terms of propionate production for corn syrup solids.

[0568] Analysis of community composition revealed that each product enriched Bifidobacterium and Collinsella spp. The treatment-induced enrichment of Bifidobacterium and Collinsella explains the products’ acetogenic impact, and indirectly their propionogenic effect (by providing substrates for a.o. Veillonella spp.). The rice and corn products had a comparable impact on these taxa, though their stimulatory effects were stronger than lactose treatment, confirming metabolic data. Bifidogenic effects were particularly strong, on average increasing the relative abundance of Bifidobacterium from 13% in the untreated condition (blank) to ±38% for the rice and corn products and to 30% for lactose. This was mostly attributed to B. breve. The enrichment of Bifidobacterium (breve) and Collinsella is considered health-beneficial because of their antipathogenic activity, their positive impact on immune response, and because infants that develop a profile rich in Bifidobacterium and Collinsella spp. are associated with lower adiposity, therefore potentially reducing the risk of developing obesity. Moreover, stimulation of body’s own B. breve has a higher chance of success than probioticAttorney Docket No. 66145-708.601 supplementation, since the former is already adapted to the competitive environment that defines the gut, making these prebiotic treatments highly effective.

[0569] It is expected that small intestinal absorption is more pronounced for lactose as compared to the other products, which finally led to lower concentrations of the product reaching the colon, thus generating less of the fermentation parameters and less strong stimulatory effects on Bifidobacterium and Collinsella. Example 10: Assessment of the Impacts of Proteins on the Infant Microbiome

[0570] The aim of the study was to compare the impact of five different infant formulas on gut microbial activity in ten children (ages between 3 months and 1 year old), using ProDigest’s Colon-on-a-plate® technology platform. A large population (ten donors) was considered to account for interindividual variation. The selected donors had no history of antibiotic use during the six months preceding donation of a stool sample and had no history of chronic diseases.

[0571] Each product was evaluated against an untreated (negative) control. To evaluate and compare the products’ health-promoting effects, an assessment was made of their impact on microbial metabolic activity. Microbial metabolic activity was determined by targeting saccharolytic (SCFA and lactate) and proteolytic (BCFA and ammonium) markers. In addition, treatment impact on community composition was studied, using shallow shotgun sequencing, which has resolution at the bacterial species level.

[0572] Materials and Methods

[0573] In vitro modeling of the gastrointestinal tract

[0574] ProDigest’s Colon-on-a-Plate® (CoaP) technology was used as described in Example 9.

[0575] Product information

[0576] Five products were tested in this study. An overview is provided in Table 7. Table 7. Overview of Test Products and Product Codes Tested in This Study Product code Product DF Dairy formula SF Soy formula RF Rice formula PF Pea formula HPF Hydrolyzed pea formula

[0577] Preservation of fecal inoculaAttorney Docket No. 66145-708.601

[0578] Fecal inocula were preserved as described in Example 9.

[0579] Pre-digestion

[0580] Each product contains a fraction of compounds that, in vivo, is absorbed at the level of the small intestine, whether or not following conversion into small molecules (digestion). Hence, pre-digestion was considered relevant for this study. Pea formula and hydrolyzed pea formula are liquid formulations, and their concentrations were normalized by taking into account the respective dry masses. This was performed to enable optimal comparison across all products. Final concentration of the various products in the digesta at the end of the pre- digestion step was 40 g / L (theoretical concentration, not accounting for losses during dialysis).

[0581] To simulate upper gastrointestinal passage, each product was exposed to conditions simulating oral, gastric, and small intestinal passage. Simulation of small intestinal absorption was performed by means of dialysis with 0.5 kDa membranes. Besides the products, blank pre-digested medium was generated in parallel, to be added to the reference conditions in the colonic simulations (untreated controls). This was obtained by running the pre-digestion step in absence of the test product. After pre-digestion, intestinal solutions were sparged with nitrogen gas until anaerobiosis before storage at -20°C.

[0582] To ensure the quality of its digestion protocols, ProDigest updated its digestion methods based on a consensus protocol, developed within a large European framework (COST Action InfoGest). The latter describes a static digestion method with the aim to enhance comparison of digestion experiments across research teams (Mackie and Rigby, 2015). ProDigest further improved this digestion method by incorporating more accurate pH profiles, together with a simulation of the small intestinal absorption by means of a dialysis approach.

[0583] Short-term colonic simulation

[0584] A short-term screening assay was performed as described in Example 9. Five test products and one untreated control were investigated per donor for this study. This experimental set-up results in a total of 60 experimental conditions.

[0585] Endpoints of the study

[0586] Endpoints of the study is described in Example 9.

[0587] Changes in microbial community composition

[0588] Shallow shotgun sequencing

[0589] Shallow shotgun sequencing was performed as described in Example 9.Attorney Docket No. 66145-708.601

[0590] Quantification of total bacterial cells by flow cytometry

[0591] Quantification using flow cytometry was performed as described in Example 9.

[0592] Statistics – see Example 9

[0593] Redundancy Analysis (RDA)

[0594] Redundancy analyses (RDA) was performed to complement differential abundance analysis. RDA correlates bacterial shifts to treatments; it is a multivariate statistical tool which explores the relationship between microbial community composition and experimental variables (treatments), without providing info on statistical significance. Prior to analysis, data were transformed to enable paired analysis. This was done by calculating differences in relative abundance of taxa between treatments and blanks for each taxon, each donor and each treatment. These values were used as input values for the statistical test. The strength of this analysis is that it takes into account the paired nature of the data, where LefSe and treeclimbR analyses do not.

[0595] Results

[0596] Microbial activity

[0597] pH

[0598] Monitoring the pH during a colonic incubation provides a good indication of the production of SCFA, lactate and ammonium (NH4+). In general, a pH drop is observed initially due to the formation of SCFA / lactate. This pH drop is often followed by a pH increase due to proteolytic fermentation, which results in the production of amongst others NH4+, and due to conversion of strong acids into weaker acids through cross-feeding (for instance acetate / lactate- to-propionate / butyrate conversion).

[0599] Results are shown in FIG.24. Each of the treatments had a mild impact on pH, reaching no significant difference with the negative control, overall suggesting low production of acid metabolites. Starting pH in the reactors is approximately 6.5. Lowest pH measured across conditions at 48h was 6.12. Knowing that colonic pH in vivo typically varies between 5.6-6.9, pH conditions remained optimal throughout the 48h incubation period, providing a solid starting point to evaluate the prebiotic efficacy of the various products tested in this study.

[0600] Gas production

[0601] Like pH, gas production is a measure of overall microbial activity. Gases are produced during saccharolytic and proteolytic fermentation. Hence, it can be considered a marker of overall microbial activity (saccharolytic and proteolytic). However, whenAttorney Docket No. 66145-708.601 excessive, gas production can induce a feeling of discomfort in the host (bloated feeling). It is therefore preferentially kept low.

[0602] Results on gas production are shown in FIG.25A (box plot) and FIG.25B (volcano plot). Each product stimulated gas production, and statistical significance across donors was reached for every product. Overall, impact of these treatments on gas production was comparable. In this case, strongest increases were attributed to both rice formula and pea formula (both +8.4 kPa; +54%). Lowest gas production was obtained with dairy formula and hydrolyzed pea formula, which resulted in an increase of 37% (+5.8 kPa) and 39% (+6.0 kPa) respectively, as compared to the untreated control.

[0603] Short-chain fatty acids (SCFA)

[0604] SCFA production results from carbohydrate metabolism in the colon and is related with various health effects. The dominant SCFAs are acetate, propionate, and butyrate. Acetate can be used as an energy source for the host and as a potential substrate for lipid synthesis in the body. Propionate reduces cholesterol and fatty acid synthesis in the liver (beneficial effect on metabolic homeostasis), and is a dietary factor that counters obesity by inducing a feeling of satiety. Butyrate is a major energy source for colonocytes and induces differentiation in these cells (related to cancer prevention), and it plays a key role in immune regulation. Positive effects of the investigated substrates on SCFA production therefore include increases of acetate, propionate and / or butyrate.

[0605] Acetate can be produced by many different gut microbes (including amongst others Bifidobacterium spp., Bacteroides spp. and Lactobacillus spp.) and is a primary metabolite generated from substrate fermentation. Results are shown in FIG.26A (box plot) and FIG.26B (volcano plot). Each product stimulated acetate production, with significance reached across donors. The acetogenic effect of each product was characterized by good consistency across donors, as demonstrated by the low p-values in the volcano plot (FIG.26B). The strongest acetogenic effect was attributed to rice formula, which increased acetate production by 63% (+8.1 mM) as compared to the unt...

Claims

Attorney Docket No. 66145-708.601 CLAIMS WHAT IS CLAIMED IS:

1. A liquid nutritional composition comprising: (a) one or more non-animal proteins; (b) one or more oils; (c) one or more sources of carbohydrates; (d) one or more prebiotics, wherein the one or more prebiotics comprise one or more inulins; (e) xanthan gum; and (f) locust bean gum, wherein the xanthan gum and locust bean gum together comprise less than 0.18% by weight of the liquid nutritional composition.

2. The liquid nutritional composition of claim 1, wherein the xanthan gum and locust bean gum together comprise less than 0.13% by weight of the liquid nutritional composition.

3. The liquid nutritional composition of claim 1 or 2, wherein the xanthan gum comprises less than 0.07% by weight of the liquid nutritional composition.

4. The liquid nutritional composition of claim 1, wherein the locust bean gum comprises less than 0.16% by weight of the liquid nutritional composition.

5. The liquid nutritional composition of claim 1, wherein the liquid nutritional composition does not include any gums other than the xanthan gum and the locust bean gum.

6. The liquid nutritional composition of claim 1, wherein the one or more non-animal proteins comprise pea protein, soy protein, rice protein, brown rice protein, chickpea protein, quinoa protein, lentil protein, amaranth protein, oat protein, bean protein, carob protein, tamarind protein, lupin protein, mesquite protein, alfalfa protein, clover protein, wheat protein, maize protein, sorghum protein, millet protein, barley protein, rye protein, farro protein, kamut protein, or teff protein.

7. The liquid nutritional composition of claim 6, wherein the one or more non-animal protein comprise pea protein, and wherein the pea protein comprises 0.2% to 4.2% by weight of the liquid nutritional composition.Attorney Docket No. 66145-708.601 8. The liquid nutritional composition of claim 6 or 7, wherein the pea protein comprises intact pea protein.

9. The liquid nutritional composition of claim 8, wherein at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, or at least 99% of the pea protein is intact pea protein.

10. The liquid nutritional composition of claim 8, wherein the intact pea protein is approximately 100% of the total amount of the pea protein.

11. The liquid nutritional composition of claim 6 or 7, wherein the pea protein comprises hydrolyzed pea protein.

12. The liquid nutritional composition of claim 11, wherein at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, or at least 99% of the pea protein is hydrolyzed pea protein.

13. The liquid nutritional composition of claim 11, wherein the hydrolyzed pea protein is approximately 100% of the total amount of the pea protein.

14. The liquid nutritional composition of claim 1, wherein the one or more oils comprise one or more of high oleic sunflower oil, coconut oil, and low erucic rapeseed oil.

15. The liquid nutritional composition of claim 14, wherein the high oleic sunflower oil, coconut oil, and low erucic rapeseed oil each comprise 0.1% to 2.5% by weight of the liquid nutritional composition.

16. The liquid nutritional composition of claim 1, wherein the one or more oils together comprise 2% to 5% by weight of the liquid nutritional composition.

17. The liquid nutritional composition of claim 1, wherein the one or more sources of carbohydrates comprise starch, brown rice syrup solids or rice maltodextrin.

18. The liquid nutritional composition of claim 1, wherein the one or more sources of carbohydrates comprise 5% to 9% by weight of the liquid nutritional composition.

19. The liquid nutritional composition of claim 1, wherein the one or more inulins comprise chicory root inulin.

20. The liquid nutritional composition of claim 1, wherein the one or more inulins together comprise less than 0.3% by weight of the liquid nutritional composition.Attorney Docket No. 66145-708.601 21. The liquid nutritional composition of claim 1, wherein the one or more prebiotics further comprise starch, fructooligosaccharide, galactooligosaccharide, oligosaccharide, glucose- derived oligosaccharide, oligofructose, pectic oligosaccharide, or combinations thereof.

22. The liquid nutritional composition of claim 1, further comprising choline bitartrate at a concentration of less than 0.085% by weight of the liquid nutritional composition.

23. The liquid nutritional composition of claim 1, further comprising arachidonic acid and docosahexaenoic acid, each at a concentration of 0.01% to 0.12% by weight of the liquid nutritional composition.

24. The liquid nutritional composition of claim 1, further comprising one or more of L- methionine, L-cysteine, L-threonine, or L-tryptophan, each at a concentration of less than 0.035% by weight of the liquid nutritional composition.

25. The liquid nutritional composition of claim 24, wherein the concentration of each of the one or more of L-methionine, L-cysteine, L-threonine, or L-tryptophan is from about 0.05% to about 2.0% of the total amount of protein in the liquid nutritional composition.

26. The liquid nutritional composition of claim 24, wherein the total concentration of the one or more of L-methionine, L-cysteine, L-threonine, or L-tryptophan is from about 0.1% to about 5.0% of the total amount of protein in the liquid nutritional composition.

27. The liquid nutritional composition of claim 1, wherein the liquid nutritional composition is a stable oil-in-water emulsion.

28. The liquid nutritional composition of claim 1, wherein the liquid nutritional composition does not undergo particulate sedimentation, creaming, serum formation, or gelation when stored at 20 °C for at least 4, 8, 10, 15, 20, 50, or 100 weeks.

29. The liquid nutritional composition of claim 1, wherein the liquid nutritional composition does not undergo separation or sedimentation when centrifuged at 2500 rpm for 20 minutes.

30. The liquid nutritional composition of claim 1, wherein the liquid nutritional composition has a viscosity of 10 to 140 cP.

31. The liquid nutritional composition of claim 1, wherein the liquid nutritional composition has a pH of 6.5 to 7.6.Attorney Docket No. 66145-708.601 32. The liquid nutritional composition of claim 1, wherein the liquid nutritional composition provides sufficient nutrients to act as a sole nutrition source for a child.

33. The liquid nutritional composition of claim 32, wherein the child is less than 1, 6, or 12 months old.

34. The liquid nutritional composition of claim 1, wherein the liquid nutritional composition is formulated for bottle feeding.

35. The liquid nutritional composition of claim 1, wherein the liquid nutritional composition has a protein efficiency ratio of at least 0.

70.

36. The liquid nutritional composition of claim 1, wherein the liquid nutritional composition does not include any animal-derived product.

37. The liquid nutritional composition of claim 1, wherein the liquid nutritional composition does not include any soy-derived product.

38. The liquid nutritional composition of claim 1, wherein the liquid nutritional composition promotes short chain fatty acid production in the gut.

39. The liquid nutritional composition of claim 1, wherein the liquid nutritional composition enhances gut barrier function.

40. The liquid nutritional composition of claim 1, wherein the liquid nutritional composition promotes production of acetate, propionate, or a combination thereof.

41. The liquid nutritional composition of claim 1, wherein the level of acetate, propionate, or a combination thereof is higher in a subject administered with the liquid nutritional composition compared to prior to the administration.

42. The liquid nutritional composition of claim 1, wherein the liquid nutritional composition promotes a decrease in one or more proteolytic fermentation markers.

43. The liquid nutritional composition of claim 1, wherein the level of one or more proteolytic fermentation markers is lower in a subject administered with the liquid nutritional composition compared to prior to the administration.

44. The liquid nutritional composition of claim 42 or 43, wherein the one or more proteolytic fermentation markers comprise branched short chain fatty acid, ammonium, or a combination thereof.Attorney Docket No. 66145-708.601 45. The liquid nutritional composition of claim 1, wherein the liquid nutritional composition promotes enrichment of Bifidobacterium, Collinsella, Enterococcus, Megasphaera, or any combinations thereof.

46. The liquid nutritional composition of claim 1, wherein the level of Bifidobacterium, Collinsella, Enterococcus, Megasphaera, or any combinations thereof is increased in a subject administered with the liquid nutritional composition compared to prior to the administration.

47. The liquid nutritional composition of claim 45 or 46, wherein the Bifidobacterium comprises Bifidobacterium breve, Bifidobacterium catenulatum, Bifidobacterium kashiwanohense, Bifidobacterium kashiwanohense_A, Bifidobacterium longum, Bifidobacterium pseudocatenulatum, Bifidobacterium sp002742445, or Bifidobacterium sp022739095.

48. The liquid nutritional composition of claim 45 or 46, wherein the Collinsella comprises Collinsella aerofaciens_H, Collinsella sp002232035, Collinsella sp022713905, Collinsella sp022728415, Collinsella sp900544095, Collinsella sp900546455, Collinsella sp900548495, or Collinsella sp905214525.

49. The liquid nutritional composition of claim 45 or 46, wherein the Enterococcus comprises Enterococcus faecalis.

50. The liquid nutritional composition of claim 45 or 46, wherein the Megasphaera comprises Megasphaera massiliensis.

51. The liquid nutritional composition of claim 1, wherein the liquid nutritional composition comprises: (a) hydrolyzed pea protein; (b) rice maltodextrin; (c) high oleic sunflower oil; (d) coconut oil; (e) rapeseed oil; (f) locust bean gum; (g) xanthan gum; (h) chicory root inulin; (i) arachidonic acid;Attorney Docket No. 66145-708.601 (j) choline bitartrate; (k) docosahexaenoic acid; (l) L-methionine; (m) L-cysteine; (n) L-threonine; (o) L-tryptophan; (p) a vitamin & mineral premix; and (q) water.

52. The liquid nutritional composition of claim 1, wherein the liquid nutritional composition comprises: (a) intact pea protein; (b) rice maltodextrin; (c) high oleic sunflower oil; (d) coconut oil; (e) rapeseed oil; (f) locust bean gum; (g) xanthan gum; (h) chicory root inulin; (i) arachidonic acid; (j) choline bitartrate; (k) docosahexaenoic acid; (l) L-methionine; (m) L-cysteine; (n) L-threonine; (o) L-tryptophan; (p) a vitamin & mineral premix; and (q) water.

53. The liquid nutritional composition of claim 1, wherein the liquid nutritional composition comprises: (a) hydrolyzed pea protein; (b) brown rice syrup solids; (c) high oleic sunflower oil; (d) coconut oil;Attorney Docket No. 66145-708.601 (e) rapeseed oil; (f) locust bean gum; (g) xanthan gum; (h) chicory root inulin; (i) arachidonic acid; (j) choline bitartrate; (k) docosahexaenoic acid; (l) L-methionine; (m) L-cysteine; (n) L-threonine; (o) L-tryptophan; (p) a vitamin & mineral premix; and (q) water.

54. The liquid nutritional composition of claim 1, wherein the liquid nutritional composition comprises: (a) intact pea protein; (b) brown rice syrup solids; (c) high oleic sunflower oil; (d) coconut oil; (e) rapeseed oil; (f) locust bean gum; (g) xanthan gum; (h) chicory root inulin; (i) arachidonic acid; (j) choline bitartrate; (k) docosahexaenoic acid; (l) L-methionine; (m) L-cysteine; (n) L-threonine; (o) L-tryptophan; (p) a vitamin & mineral premix; and (q) water.Attorney Docket No. 66145-708.601 55. A liquid nutritional composition comprising: (a) one or more non-animal proteins; (b) one or more oils; (c) one or more sources of carbohydrates; (d) one or more prebiotics, wherein the one or more prebiotics comprise inulins; (e) xanthan gum; and (f) locust bean gum, wherein the ratio of the xanthan gum and the locust bean gum is between 1:1.5 to 1:7.

5.

56. A powder nutritional composition comprising: (a) one or more non-animal proteins; (b) one or more oils; (c) one or more sources of carbohydrates; (d) one or more prebiotics, wherein the one or more prebiotics comprise inulins; optionally (e) xanthan gum; and (f) locust bean gum wherein the xanthan gum and locust bean gum together comprise less than 0.95% by weight of the powder nutritional composition.

57. The powder nutritional composition of claim 56, wherein the xanthan gum comprises less than 0.65% by weight of the powder nutritional composition.

58. The powder nutritional composition of claim 56, wherein the locust bean gum comprises less than 0.65% by weight of the powder nutritional composition.

59. The powder nutritional composition of claim 56, wherein the powder nutritional composition does not include any gums other than the xanthan gum and the locust bean gum.

60. The powder nutritional composition of claim 56, wherein the one or more non-animal proteins comprise pea protein, soy protein, rice protein, brown rice protein, chickpea protein, quinoa protein, lentil protein, amaranth protein, oat protein, bean protein, carob protein, tamarind protein, lupin protein, mesquite protein, alfalfa protein, clover protein, wheat protein, maize protein, sorghum protein, millet protein, barley protein, rye protein, farro protein, kamut protein, or teff protein.Attorney Docket No. 66145-708.601 61. The powder nutritional composition of claim 60, wherein the one or more non-animal proteins comprise pea protein, and wherein the pea protein comprises 14% to 20% by weight of the powder nutritional composition.

62. The powder nutritional composition of claim 60 or 61, wherein the pea protein comprises intact pea protein.

63. The powder nutritional composition of claim 62, wherein at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, or at least 99% of the pea protein is intact pea protein.

64. The powder nutritional composition of claim 62, wherein the intact pea protein is approximately 100% of the total amount of the pea protein.

65. The powder nutritional composition of claim 60 or 61, wherein the pea protein comprises hydrolyzed pea protein.

66. The powder nutritional composition of claim 65, wherein at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, or at least 99% of the pea protein is hydrolyzed pea protein.

67. The powder nutritional composition of claim 65, wherein the hydrolyzed pea protein is approximately 100% of the total amount of the pea protein.

68. The powder nutritional composition of claim 56, wherein the one or more oils comprise one or more of high oleic sunflower oil, coconut oil, and low erucic rapeseed oil.

69. The powder nutritional composition of claim 68, wherein the high oleic sunflower oil, coconut oil, and low erucic rapeseed oil each comprise 6 to 11% by weight of the powder nutritional composition.

70. The powder nutritional composition of claim 56, wherein the one or more oils together comprise 18 to 29% by weight of the powder nutritional composition.

71. The powder nutritional composition of claim 56, wherein the one or more sources of carbohydrates comprise starch, brown rice syrup solids or rice maltodextrin.

72. The powder nutritional composition of claim 56, wherein the one or more sources of carbohydrates comprise 46 to 56% by weight of the powder nutritional composition.

73. The powder nutritional composition of claim 56, wherein the one or more inulins comprise chicory root inulin.Attorney Docket No. 66145-708.601 74. The powder nutritional composition of claim 56, wherein the one or more inulins together comprise less than 0.5% by weight of the powder nutritional composition.

75. The powder nutritional composition of claim 56, wherein the one or more prebiotics further comprise starch, fructooligosaccharide, galactooligosaccharide, oligosaccharide, glucose-derived oligosaccharide, oligofructose, pectic oligosaccharide, or combinations thereof.

76. The powder nutritional composition of claim 56, further comprising choline bitartrate at a concentration of less than 0.5% by weight of the powder nutritional composition.

77. The powder nutritional composition of claim 56, further comprising arachidonic acid and docosahexaenoic acid, each at a concentration of 0.08 to 0.6% by weight of the powder nutritional composition.

78. The powder nutritional composition of claim 56, further comprising one or more of L- methionine, L-cysteine, L-threonine, or L-tryptophan, each at a concentration of less than 0.25% by weight of the powder nutritional composition.

79. The powder nutritional composition of claim 78, wherein the concentration of each of the one or more of L-methionine, L-cysteine, L-threonine, or L-tryptophan is from about 0.05% to about 2.0% of the total amount of protein in the liquid nutritional composition.

80. The powder nutritional composition of claim 78, wherein the total concentration of the one or more of L-methionine, L-cysteine, L-threonine, or L-tryptophan is from about 0.1% to about 5.0% of the total amount of protein in the liquid nutritional composition.

81. The powder nutritional composition of claim 56, wherein the powder nutritional composition comprises: (a) hydrolyzed pea protein; (b) rice maltodextrin; (c) high oleic sunflower oil; (d) coconut oil; (e) rapeseed oil; (f) locust bean gum; (g) xanthan gum; (h) chicory root inulin; (i) arachidonic acid;Attorney Docket No. 66145-708.601 (j) choline bitartrate; (k) docosahexaenoic acid; (l) L-methionine; (m) L-cysteine; (n) L-threonine; (o) L-tryptophan; and (p) a vitamin & mineral premix.

82. The powder nutritional composition of claim 56, wherein the powder nutritional composition comprises: (a) intact pea protein; (b) rice maltodextrin; (c) high oleic sunflower oil; (d) coconut oil; (e) rapeseed oil; (f) locust bean gum; (g) xanthan gum; (h) chicory root inulin; (i) arachidonic acid; (j) choline bitartrate; (k) docosahexaenoic acid; (l) L-methionine; (m) L-cysteine; (n) L-threonine; (o) L-tryptophan; and (p) a vitamin & mineral premix.

83. The powder nutritional composition of claim 56, wherein the powder nutritional composition comprises: (a) hydrolyzed pea protein; (b) brown rice syrup solids; (c) high oleic sunflower oil; (d) coconut oil; (e) rapeseed oil;Attorney Docket No. 66145-708.601 (f) locust bean gum; (g) xanthan gum; (h) chicory root inulin; (i) arachidonic acid; (j) choline bitartrate; (k) docosahexaenoic acid; (l) L-methionine; (m) L-cysteine; (n) L-threonine; (o) L-tryptophan; and (p) a vitamin & mineral premix.

84. The powder nutritional composition of claim 56, wherein the powder nutritional composition comprises: (a) intact pea protein; (b) brown rice syrup solids; (c) high oleic sunflower oil; (d) coconut oil; (e) rapeseed oil; (f) locust bean gum; (g) xanthan gum; (h) chicory root inulin; (i) arachidonic acid; (j) choline bitartrate; (k) docosahexaenoic acid; (l) L-methionine; (m) L-cysteine; (n) L-threonine; (o) L-tryptophan; and (p) a vitamin & mineral premix.

85. A method of supplying nutrition to a human child, the method comprising administering to the child the nutritional composition of claim 1 or 56.Attorney Docket No. 66145-708.601 86. The method of claim 85, wherein the administering reduces markers of gut barrier permeability in the child relative to the gut permeability before the administering.

87. The method of claim 85, wherein the administering increases short chain fatty acid production in the child’s gut relative to the short chain fatty acid production before the administering.

88. The method of claim 85, wherein the administering provides sufficient nutrients to act as a sole nutrition source for the child.

89. The method of claim 85, wherein the administering causes the child’s gut microbiome to more closely resemble the gut microbiome of a breastfed infant than before the administering.

90. The method of claim 85, wherein the administering increases the population of Lactobacilli and Bifidobacteria relative to before the administering.

91. The method of claim 85, wherein the administering causes the metabolism of the child to become more similar to that of a breastfed infant than before the administering.

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