Abstract: A popped snack product including a whole grain wheat component including a bran component having a particle size distribution such that at least 70 wt % of particles pass a 212 micrometer sieve. In some embodiments, the whole grain wheat component is present in an amount of at least 20 wt % finished product; 20 wt % to 25 wt % of the finished product; or about 23 wt % of the finished product.

Abstract: A single serving of a food product can comprise a first cracker, a second cracker, and a non-cracker filling disposed between these crackers to form a cracker-and-filling sandwich. By one approach, these crackers have a length of at least three inches. By one approach, the cracker-and-filling sandwich is sized and comprised of ingredients such that eating the cracker-and-filling sandwich as a between-meal snack satisfactorily sates an average adult human being's appetite. By one approach, the aforementioned filling has an adhesive characteristic sufficient to retain these crackers in place during pre-sale handling, distribution, and sale of the food product, but wherein the adhesive characteristic is not sufficient to prevent an end user from easily removing, by use of their hands only, one of the crackers from the filling without breaking either of the crackers and without requiring that the cracker being removed be rotated with respect to the filling.

Abstract: Low-carbohydrate compositions derived from mixtures of sugar alcohols are described herein. The compositions of the present invention advantageously maintain a sufficiently high glass transition temperature useful for avoiding cold flow. The food products herein generally retain pleasing organoleptic properties and may be used with any number of snack bars, including nut and/or seed snack bars.