A food product bar (10) includes a first layer (20) comprising a conglomerate of edible particles (22a, 22b, 22c), the first layer (20) having a protein concentration of at least 20% by weight, and a second layer (30) covering the first layer (20) and comprising a nougat (32), the second layer (30) having a protein concentration of at least 34% by weight, whereby a total protein concentration of the food product bar (10) is at least 25% by weight.

The present disclosure relates to low-sugar, and preferably sugar-free, edible and/or biodegradable materials, and to edible and/or biodegradable vessels for holding foods and liquids for consumption. Specifically, the disclosure relates to sugar-free edible and/or biodegradable cups, straws, and other vessels, capable of holding hot and/or cold liquids for extended periods of time. The present disclosure and its embodiments further relates to a sugar free edible and/or biodegradable vessel made from natural ingredients. The vessel may have an extended shelf life, and is sturdy enough to be used for a variety of applications.

A modified cake formula and baking process to have a shelf-stable food product, especially micro-safe cake with water activity (Aw) less than about 0.71, less than about 0.7 or ideally less than about 0.65. The process involves grinding the baked cake fine crumbs, and blending the resulting crumbs with a binding agent to make a cake truffle, wherein the cake truffle has a water into activity less than around 0.7, and optionally covering the cake truffle with a confectionary coating, or with milk chocolate.

A modified cake formula and baking process to have a shelf-stable food product, especially micro-safe cake with water activity (Aw) less than about 0.71, less than about 0.7 or ideally less than about 0.65. The process involves grinding the baked cake fine crumbs, and blending the resulting crumbs with a binding agent to make a cake truffle, wherein the cake truffle has a water into activity less than around 0.7, and optionally covering the cake truffle with a confectionary coating, or with milk chocolate.

The present invention relates to a method for producing a confectionery product having a sugar-free coating covering and the products obtained from this method, particularly a confectionery product having a sugar-free coating covering.

Described herein is a crystalline fat comprising a powder density ranging from about 0.04 g/mL to about 0.40 g/mL at room temperature and at least 50% of particles have a particle size ranging from 10 to 50 μm in diameter. Also described herein is a shortening comprising crystalline fat having a powder density ranging from about 0.04 g/mL to about 0.40 g/mL at room temperature and at least 50% of particles have a particle size ranging from 3 to 60 μm in diameter and a liquid oil; wherein the crystalline fat ranges from about 25 wt % to about 99.9 wt % and the liquid oil ranges from about 0.1 wt % to about 75 wt %.

The invention relates to the use of a mixture of at least one sweetening agent and at least one chemically unmodified pregelatinized starch to improve the crunchiness of the hard crystalline coating of a sugar-coated product, said starch not having undergone chemical modifications, said coating and said mixture comprising less than 1% by weight of gum arabic relative to the total dry weight of the coating or of the mixture, preferably said coating or said mixture being free of gum arabic. The invention also relates to a sugar-coated confectionery product, a production method and a pre-mixed composition.

Cannabinoid candy foodstuff compositions are described comprising a binding agent, and an emulsifier, wherein the composition includes a cannabinoid microemulsion and/or a cannabinoid nanoemulsion to enhance bioavailability of said cannabinoid when introduced into a human and/or an animal to have an active effect. The composition includes a biosynthetic cannabinoid derived from a genetically modified microorganism or a non-biosynthetic cannabinoid derived from cannabis plants, and may include an acid, an extrudate, a sugar coating, an insect lipid, a flavoring, a terpene, a medium chain triglyceride, glycerin, a microorganism, a sweetener, an oil, a drug such as psilocybin or MDMA, melatonin, a fiber-starch material, a density improving textural supplement, or a moisture improving textural supplement.

Cannabinoid candy foodstuff compositions are described comprising a binding agent, and an emulsifier, wherein the composition includes a cannabinoid microemulsion and/or a cannabinoid nanoemulsion to enhance bioavailability of said cannabinoid when introduced into a human and/or an animal to have an active effect. The composition includes a biosynthetic cannabinoid derived from a genetically modified microorganism or a non-biosynthetic cannabinoid derived from cannabis plants, and may include an acid, an extrudate, a sugar coating, an insect lipid, a flavoring, a terpene, a medium chain triglyceride, glycerin, a microorganism, a sweetener, an oil, a drug such as psilocybin or MDMA, melatonin, a fiber-starch material, a density improving textural supplement, or a moisture improving textural supplement.

An object of the present invention is to provide an ingredient-stuffed soft candy that provides both of the texture of an ingredient felt during eating and the feeling of integration between the ingredient and a soft candy dough, and the shape retainability of the soft candy and to provide a soft candy that can provide a natural juicy feeling coming from the ingredient.

The ingredient-stuffed soft candy includes an ingredient, a center dough containing the ingredient, and an outer-layer dough covering the center dough, in which the ingredient has a hardness of 1050 g or less at normal temperature, and the hardness of the center dough at normal temperature is relatively lower than the hardness of the outer-layer dough at normal temperature.