Abstract: A cereal bar and its method of production is provided, in which the cereal bar comprises a pressed mixture including (I) a cereal mixture including ready-to-eat (RTE) cereal pieces and a first binder, (ii) a filler comprising a plurality of discrete agglomerates in which the agglomerates individually comprise a plurality of particles comprising milk protein product joined together with a second binder, and the first binder binds the cereal pieces and the agglomerates together. The cereal bars of the present invention provide nutritional value without sacrificing taste and flavor, as well as possess a reasonable shelf life during which the texture remains chewy without being sticky, hard, or crumbly.

Abstract: A cereal bar and its method of production is provided, in which the cereal bar comprises a pressed mixture including (I) a cereal mixture including ready-to-eat (RTE) cereal pieces and a first binder, (ii) a filler comprising a plurality of discrete agglomerates in which the agglomerates individually comprise a plurality of particles comprising milk protein product joined together with a second binder, and the first binder binds the cereal pieces and the agglomerates together. The cereal bars of the present invention provide nutritional value without sacrificing taste and flavor, as well as possess a reasonable shelf life during which the texture remains chewy without being sticky, hard, or crumbly.

Abstract: A dry mix for producing a low-calorie slush when combined with an aqueous fluid and ice in an electric blender. The dry mix contains 62-87% bulking agent, such as maltodextrin, 2-20% food acid, 3-15% low-viscosity hydrocolloid, 1-8% non-gelling hydrocolloid, one or more intensive sweeteners and optionally a carbonating salt. Preferably, the mix is sugar-free and produces a slush, when combined with water and ice, having a calorie content of less than 60 calories per 8-ounce serving.

Abstract: A baked, shelf-stable, hand-held snack bar comprised of a crust and a smooth, creamy cheesecake-like filling. The crust surrounds the bottom and longitudinal sides of the bar. The filing is exposed on its top surface. The filing and crust are each formulated to water activity of 0.60-0.90 and the filling has a milk fat content of less than 10%.

Abstract: A baked food product comprised of a yeast-leavened, bread-like crust completely enrobing a cheese filling. The product may be shaped for reheating in a toaster or toaster oven or on a grill. The filling may have particulate food particulates added, such as diced meat and/or vegetables.

Abstract: As aspartame-sweetened, acidic beverage mix is formulated wherein at least 20% of the aspartame is in bulk (i.e., needle-shaped crystalline particles) form and least 35% of the aspartame is coated onto acid particles. The beverage mix is well suited for powdered, sugar-free, ice tea mixes, particularly fruit-flavored mixes.

Abstract: A meat analog is provided having a protein-gum-starch matrix providing desirable textural properties approaching all-meat products.

Abstract: A Vienna sausage analog having desirable textural properties is formed from a dispersion of a fat release emulsion phase in a continuous matrix phase, wherein the continuous matrix phase comprises a heat coagulable protein, locust bean or xanthan gum and a particulate unmodified waxy maize starch of branched chain amylopectin polymers.

Abstract: A cheese analog product made with vegetable protein rather than dairy protein having a natural pH of about 7.0.+-.0.5. Soy milk in the weight percent range of 9 to 19%, vegetable oil in the weight percent range of 14 to 22%, dairy whey in the weight percent range of 7 to 13%, caseinate in the weight percent of 2 to 10% and water in the weight percent range of 38 to 58% along with any flavorants and colorants comprises the water dispersion cheese analog.

Abstract: Soy isolate based red meat analog products are colored red with laccaic acid and paprika.

Abstract: The present invention teaches a novel process for preparing a meat analog product, having a texture more closely resembling that of meat, wherein a TVP is heated followed by freezing and thawing. The thawed TVP is combined with a binder composition, formed into a loaf and frozen once again. The frozen product is thawed and cooked.