Abstract: A process for designing, and flavoring a shelf stable baked meal, cereal meal, freeze dried meal, chocolate meal, caramel meal, popsicle meal, and ice cream antithesis meal by taking a commercial brand name product and improving it by adding foodstuff nutrients to make it an American meal. When combined they meet the predetermined requirements of the National School Lunch program, the United States Department and the Dash Eating plan food intake requirements as defined in present invention. The said meals takes an existing commercial product, an example is candy bar and adds the necessary foodstuff components to the candy bar such that when combined the final product meets the food intake requirements of said American meal. The method of producing shelf stable various meals comprise using existing known methods and technologies of preparing foodstuff and keeping it fresh and ready to eat until opened.

Abstract: A process for preparing, designing, making and flavoring a shelf stable carbonated beverage by taking a commercial brand name product and improving it by adding foodstuff nutrients to make it an American meal. When combined they meet the predetermined requirements of the National School Lunch Program, the United States Department of Agriculture, and the Dash Eating Plan food intake requirements as defined in present invention. The beverage Said meal takes an existing commercial product, an example is a candy bar, and adds the necessary food stuff components to the candy bar such that the final product meets the food intake requirements for an of said_American meal. The method of producing a shelf stable liquid foodstuff product of the present invention comprises injecting under pressure carbon dioxide gas or a mixture of gases into said foodstuff at low temperatures. Said beverage remains shelf stable in packaging until opened.