Abstract: The present invention provides a nutrition product comprising a first region comprising at least 10% by weight of said first region of one or more oxidisable materials containing monounsaturated and/or polyunsaturated fatty acids, and a second region comprising 0.002% to 1.0% by weight of said second region of one or more oxidising materials selected from chromium, manganese, iron, cobalt, nickel, copper, selenium and zinc and wherein the oxidisable materials and the oxidising materials in the nutrition product are comprised in different regions of the product. The nutrition products have good organoleptic properties and exhibit good stability, both physical and chemical, upon storage. They also provide a convenient way of incorporating the above-mentioned nutrients into the diet.

Abstract: The present invention relates to composite nutritional products that have been reinforced with one or more pro-oxidative minerals selected from the group consisting of iron and copper, and that contain an appreciable amount of unsaturated fatty acids. More particularly, the invention provides a composite nutritional product comprising: •10-80 wt. % of a cereal-based cover containing at least 20 mg per kg of cover of pro-oxidative mineral selected from the group consisting of iron, copper and combinations thereof; and •20-90 wt. % of a lipids-based filling containing at least 5% of unsaturated fatty acids by weight of the filling. The composite nutritional products of the present invention exhibit good oxidation stability.

Abstract: A low calorie snack food, especially a nutritious hand held snack food, with good organoleptic properties. Preferably, the snack food of the invention does not present an overall sweet impression. In one embodiment, the snack food comprises I) an outer shell, especially a shell comprising one or more cereal ingredients, and II) an inner creamy filling including no more than 25 wt. % sugar solids by weight of said filling, no more than 5 wt. % water, at least 20 wt. % lipid, said lipid comprising no more than 20 wt. %, on the total lipid content, of digestible saturated and trans fatty acid moieties, and at least 2 wt. % of a fibrous filling agent. Preferably the filling agent is dextrin. The filling preferably comprises from 30 to 45 wt. % lipid. The lipid of the filling preferably includes no greater than 10 wt. % (on total lipid) of trans- and saturated triglycerides.