Abstract: A nutritive edible composite food product that includes a protein-containing material, a carbohydrate-containing material, a fat or fat-containing material, and a source of liquid. The materials are mixed together to form an extensible nutritive edible composite material possessing an average extensibility of at least about 100%, such that the composite material is capable of being processed by extrusion, sheeting or molding operations that require extensibility. The composite material is further processed, to create a food product comprising at least about 15% protein.

Abstract: A novel high-protein, reduced carbohydrate food material technology, and high-protein, reduced carbohydrate food products made therefrom, in which the food products meet high organoleptic, stability, and taste/texture standards. This novel material technology possesses numerous controllable functional characteristics, including high to low adhesion, high to low volume expansion, high to low tensile strength, and high to low break elongation, all of which are critical to both processing needs as well as final food product specifications. The material technology allows for the processing of proteinaceous foods on common process equipment, the foods including but not limited to chips, snacks, crackers, wafers, bars, flat breads, cookies, biscuits, breads, bagels, cakes, waffles, pancakes, french fries, pasta, pizza dough, breakfast cereals, muffins, doughnuts, pastries, and meat analogs.