Abstract: A high protein, low or no lactose, vitamin and mineral fortified nutritionally balanced snack is composed of a corn syrup, a confectioner's coating material which is normally solid at room temperature, a wetting agent, a vitamin and mineral premix, at least one high carbohydrate content source and at least one high protein content source. Each bar contains less than approximately 10% by weight water and has a shelf life of at least approximately six to twelve months. The nutritional bars are extruded with no cooking being necessary and thus the vitamins and minerals retain their high potency. The confectioner's coating is distributed substantially uniformly throughout the extrudate and provides integrity to the shape of the snack. The bar is packaged in a foil laminate film packing which can be flushed with an inert gas before sealing in order to substantially eliminate the oxygen content in the sealed packages.

Abstract: A high protein, low or no lactose, vitamin and mineral fortified nutritionally balanced snack is composed of a corn syrup, a confectioner's coating material which is normally solid at room temperature, a wetting agent, a vitamin and mineral premix, at least one high carbohydrate content source and at least one high protein content source. Each bar contains less than approximately 10% by weight water and has a shelf life of at least approximately six to twelve months. The nutritional bars are extruded with no cooking being necessary and thus the vitamins and minerals retain their high potency. The confectioner's coating is distributed substantially uniformly throughout the extrudate and provides integrity to the shape of the snack. The bar is packaged in a foil laminate film packing which can be flushed with an inert gas before sealing in order to substantially eliminate the oxygen content in the sealed packages.

Abstract: Ready-to-eat shredded potato products having a pleasant texture, and a substantially uniform off-white to golden tan color, are obtained by the process of the present invention. A potato dough is formed under low temperature and low shear mixing conditions so as to avoid overgelatinization of the potato starch and tackiness which would impede flowability and the continuous production of long continuous shred layers. Individual discrete dough pieces having a moisture content of from about 29% to about 50% by weight are tempered to distribute the water substantially uniformly throughout the dough pieces, the tempered dough pieces are shredded and the shredded dough is cooked.

Abstract: Disclosed is a ready-to-eat high carbohydrate, low fat, high guar gum dietitic snack bar composition for a Type II diabetic comprising 50-75% carbohydrates, 10-15% protein, 8-15% fat and 8-12% guar gum.