← ORA 1929

Performance Food System

CUT / RELOAD

Fight-week nutrition, engineered. A modular food protocol for combat sports — staff-defined targets, culinary-engineered delivery. You set the numbers; we build the food around them.

Combat Sports Weight Management Remote & On-Site
FounderBoris Berard
DivisionORA 1929 — Performance Food Development

The Principle

You define the protocol.
We build the food around it.

The protocol stays staff-led. Each unit is a food format —
not a prescription — engineered around the performance staff’s nutritional targets and delivered individually portioned, labeled and traceable.

Number = approx. grams of carbohydrate per unit Dough weight shown separately for each format

The System

One modular carbohydrate ladder —
engineered from the cut to the reload.

CUT Pre-weigh-in

Low residue · Low volume · Adjustable energy

30g carbs CUT 30 Dough 65 g · Fiber 0.7 g · Energy adjustable
As low as needed 30 g is the reference floor — reduced-carbohydrate formats developed on the staff’s protocol.
RELOAD Post-weigh-in

Carb control · Low fiber · Adjustable sodium

40g carbs RELOAD 40 Dough 86 g · Fiber 1.0 g · Sodium adjustable
50g carbs RELOAD 50 Dough 108 g · Fiber 1.2 g · Sodium adjustable
60g carbs RELOAD 60 Dough 130 g · Fiber 1.5 g · Sodium adjustable

Reduced-carbohydrate formats can be developed when required by the staff protocol.

Reload Progression

A staged return —
from rehydration
to a normal meal.

R1 · Minimal solidCarbohydrate-focused · minimal fat · minimal fiber
R2 · Light toppingGradual food reintroduction
R3 · Protein introLean protein · controlled fat
R4 · Controlled returnProgressive return toward a normal meal

How It Works

The protocol remains staff-led.
The food is engineered around it.

01

Staff Targets

The performance staff defines the nutritional targets for the athlete.

02

Formulation

Each unit is formulated to hit those targets, format by format.

03

Production

Batch-produced, individually portioned, labeled and traceable.

04

Fight Week

Delivered ready-to-use for the cut and the reload window.

The performance staff defines

Carbohydrates · Fiber · Energy · Fat · Protein · Sodium · Timing

The food is adapted through

Dough weight · Recipe · Topping · Portion size · Number of units

CarbsFiberEnergy FatProteinSodiumTiming

Each unit can be reformulated around the nutrition staff’s targets.

Fight Week Ready

Remote ready.
On-site when it matters.

Designed for gym, hotel, camp and fight-week logistics.

Every Unit

  • Individually portioned
  • Clearly labeled by format
  • Chilled / frozen options

Repeatable

  • Repeatable nutritional profile
  • Batch traceability
  • Staff-specific formulation

Logistics

  • Event / hotel delivery capability
  • On-site support when required
  • Last-minute custom adjustments possible
ModeWhat it means
Remote Products prepared, portioned, labeled and delivered in advance.
On-site Presence arranged when required for last-minute adjustments and tailored production, as close as possible to staff needs.

Prototype Development

You define the protocol.
We build the food around it.

Prototype development is available for staff testing.
For performance nutritionists, coaches and combat-sports teams
who want a food system built around their numbers.

Contact the founder Back to ORA 1929

Framework informed by Reale RJ — Acute Weight Management in Combat Sports, Sports Science Exchange #183. Prototype nutritional values.
Final specifications subject to laboratory validation and performance staff requirements.