Abstract: Embodiments of the invention provide a solid food product, made with a fat free binder and a method of making. The binder includes a starch, an edible polyhydric alcohol, and a gum. In some embodiments, the food product is bouillon.

Abstract: Embodiments of the invention provide a fat free food product and method of making. In some embodiments, the food product is bouillon. The fat free food product is anhydrous, and contains a protein and a zero-fat binder. The binder includes a starch, an edible polyhydric alcohol, and a gum. The fat free food product has a protein content of 1.15% to 4.5% w/w. The food product contains no added fat.

Abstract: The interactive interface for electronic devices includes a programmable processor connectable in communication with an electronic device for at least partially controlling operation of the electronic device and for monitoring operation of the electronic device, a memory connected to the processor for storing a program for operating the programmable processor, a user input device for accepting user input, the user input device connected to said programmable processor, and a display connected to the programmable processor. The interactive interface may be tethered to the electronic device by an electrical connector or by wireless communication.