Abstract: The invention provides a confectionery bar containing a proteinaceous material and a carbohydrate material in a relative weight ratio higher than 1 (from 1:0 to about 1:0.999). The bar produced is very palatable and chewy and has good organoleptic properties. It may be coated (enrobed) or not as desired. The product of the invention provides a meal replacement for very low calorie diets, diet supplement or protein supplement, and may optionally comprise a carbohydrate material of low digestibility or indigestible nature.

Abstract: A confectionery bar made up of a proteinaceous material and a carbohydrate material in a relative weight ratio higher than 1 and low in calorie content. The bar is made from (A) a proteinaceous material having a water absorption property of less than 2.5 grams of water per gram of protein at pH 5.5, and that is capable of emulsification with (B) a carbohydrate material that is digestible or indigestible. The bar is produced by cold extrusion. The proteinaceous material and the carbohydrate material are both present in a protein to carbohydrate ratio higher than 1. The proteinaceous material has a filler protein and a binding protein. The bar produced is very palatable, easy to masticate and has good organoleptic properties. It may be coated or not as desired.