the composition of the invention is a balanced formulation of protein , carbohydrates , dietary fibers , vitamins and minerals at an appropriate caloric content . moreover , the meal replacement composition includes high amounts of cocoa , which has been implicated in the reduction of blood pressure . in addition to the benefits that cocoa provides with respect to reduced blood pressure , cocoa also provides texture and flavor to the meal replacement composition . each of the ingredients in the meal replacement composition , including the chocolate and vanilla flavoring , is all natural and contains no artificial ingredients ( e . g ., colors , sweeteners , etc .) the term “ natural ” means a product comes in a form identical to what is found in nature . the term “ artificial ,” on the other hand , implies a product is not found in nature , but rather is different from what is found in nature . one example of an all natrual sweetener is the combination of stevia with fos . this combination , used with another ingredient , for example , soy protein , provides a composition having desired bulk and texture together with sweetness . the combination of stevia with fos provies the sweetness , together with other nutritional benefits . for example , stevia provides has been implicated in the regulation of blood sugar levels . however , stevia can be bitter . accordingly , the stevia is combined with fos to significantly ameliorate the bitterness and to provide an improved sweet flavor . the ingredients for the dry food composition , the proportions of ingredients used on a part by weight basis , and corresponding nutritional information ( i . e ., amounts of carbohydrates , fiber , fat , protein , and sodium ) are provided in tables 1 and 2 below : as demonstrated in tables 1 and 2 , a serving of the meal replacement composition provides an individual 2 . 35 g of carbohydrates , 9 . 45 g of fiber , 5 . 3 g of fat , 21 . 15 g of protein , and 167 . 00 g of sodium while having only 131 calories . one would understand that both the nutritional content and calorie amount would change when the meal replacement composition is mixed with an ingestible fluid upon consumption . the change in calorie and nutritional content will vary with the type of ingestible fluid as well as the amount of ingestible fluid . while amounts for each component of the meal replacement composition are provided in tables 1 and 2 , the amounts of the ingredients can vary , and other amounts are contemplated as within the scope of the invention . for example , the amounts of each of the ingredients could vary by about 50 %. in some instances , the variation could be less , and in some instances the variation could be even greater . accordingly , a representative range of soy protein isolate would be about 7 . 5 g / serving to about 22 . 5 g / serving and a representative range of whey protein would be about 3 g / serving to about 9 g / serving . amounts of other ingredients could be varied in a similar manner . to manufacture the meal replacement composition , all of the ingredients are mixed together , e . g ., in 100 lb vats using a ribbon mixer . after combination in large containers , the mrc is packaged into smaller portions for sale to the consumer . in some instances , the meal replacement composition is further combined with an ingestible fluid , such as soymilk , and then packaged and sold to the consumer ready to consume . the individual ingredients of the meal replacement composition are all commercially available retail products . a single serving of the meal replacement composition includes about 100 - 120 cc of the described meal replacement composition . the vitamins and minerals provided per serving of the described meal replacement composition are set forth in table 3 below : one of skill in the art would understand , given the variation in serving size from about 100 - 120 cc of the meal replacement composition , that the nutritional amounts provided in table 3 are subject to variation , for example , depending on the amount of meal replacement composition consumed . accordingly , the nutritional amounts for the described meal replacement composition provided in table 3 could vary by about 20 %. these nutritional amounts are subject to further variation with the change in the formulation of the meal replacement composition . for example , one of skill in the art would understand that a change in relative percentages of ingredients would lead to a change in overall nutritional content even where the serving size of the meal replacement composition remains constant . as shown in the nutritional information provided in table 3 above , the described meal replacement composition formulation is essentially free of iron . iron can act as a pro - oxidant and should not routinely be taken by anyone who is not anemic , as the pro - oxidant property of iron can cause tissue damage in the body . accordingly , it is desirable in many instances to provide a meal replacement beverage that is formulated without iron . when preparing the meal replacement beverage of the present invention , about eight to twelve ounces of ingestible fluid ( e . g ., vitamin a and d protein fortified 1 % milk or soy milk ) is poured into a container together with one unit serving of the meal replacement composition ( i . e ., about 100 - 120 cc ). in some instances , the container is a glass or a blender . the meal replacement composition and fluid can be mixed together by a spoon , by shaking the container , or alternatively , if the container is a blender , blending the meal replacement composition with the fluid . a number of embodiments of the invention have been described . nevertheless , it will be understood that various modifications may be made without departing from the spirit and scope of the invention . accordingly , other embodiments are within the scope of the following claims .
meal replacement compositions are described herein . the meal replacement compositions are made using all natural ingredients and includes relatively high amounts of fiber and protein and relatively low amounts of fat . in some instances , a single serving of a meal replacement composition includes high amounts of cocoa , an ingredient containing plant polyphenols .