A snack bar is produced in accordance with a method employing an extrusion apparatus to include a base or crust, a primary filling provided on the base and a second filling or topping embedded in, yet externally exposed from, the primary filling. The primary and secondary fillings are co-extruded, with an extrusion nozzle for the secondary filling being located directly adjacent an extrusion port for the primary filling. The primary filling is non-flowable, while the secondary filling is preferably flowable. The extrusion nozzle can be repositioned either between or during extrusion operations to alter a repeating pattern for the secondary filling.

A food bar includes a mixture of dry ingredients including a protein and a binder including a sweetener. The food bar is able to maintain an initial texture so that the amount of force required to cut the food bar after storage of the food bar is substantially the same as the amount of force required to cut the food bar initially.

A snack bar is produced in accordance with a method employing an extrusion apparatus to include a base or crust, a primary filling provided on the base and a second filling or topping embedded in, yet externally exposed from, the primary filling. The primary and secondary fillings are co-extruded, with an extrusion nozzle for the secondary filling being located directly adjacent an extrusion port for the primary filling. The primary filling is non-flowable, while the secondary filling is preferably flowable. The extrusion nozzle can be repositioned either between or during extrusion operations to alter a repeating pattern for the secondary filling.

A snack bar is produced in accordance with a method employing an extrusion apparatus to include a base or crust, a primary filling provided on the base and a second filling or topping embedded in, yet externally exposed from, the primary filling. The primary and secondary fillings are co-extruded, with an extrusion nozzle for the secondary filling being located directly adjacent an extrusion port for the primary filling. The primary filling is non-flowable, while the secondary filling is preferably flowable. The extrusion nozzle can be repositioned either between or during extrusion operations to alter a repeating pattern for the secondary filling.

Provided herein is a snack bar containing essentially identifiable uncooked and ready-to-eat foodstuff while being substantially devoid of an added binder, such as carbohydrate-based binder. Also provided is a process of preparing the binder-free snack bar, using compression and ultrasonic energy without cooking the foodstuff, while achieving a chemically and mechanically stable ready-to-eat product.

Provided herein is a snack bar containing essentially identifiable uncooked and ready-to-eat foodstuff while being substantially devoid of an added binder, such as carbohydrate-based binder. Also provided is a process of preparing the binder-free snack bar, using compression and ultrasonic energy without cooking the foodstuff, while achieving a chemically and mechanically stable ready-to-eat product.

A method for preparing a food product and a food product thereof including a grain-based binder and being essentially free of added sugar. The method includes preparing or providing a cooked and/or pre-gelatinized grain flour, coating the grain flour with a fat or oil, and then hydrating the fat coated grain flour with at least one liquid to form a binder composition. The binder composition and one or more dry food ingredients are combined to form an agglomerate, and the agglomerate is thermally processed to activate the binder composition and to obtain the food product.

A method for preparing a food product and a food product thereof including a grain-based binder and being essentially free of added sugar. The method includes preparing or providing a cooked and/or pre-gelatinized grain flour, coating the grain flour with a fat or oil, and then hydrating the fat coated grain flour with at least one liquid to form a binder composition. The binder composition and one or more dry food ingredients are combined to form an agglomerate, and the agglomerate is thermally processed to activate the binder composition and to obtain the food product.

Shelf stable aggregate foods are described that include a chewy binder that includes essentially no non-intact sugar sources. A binder in a shelf stable aggregate food remains chewy over shelf life and contains a sprouted whole grain ingredient, gum Arabic, an oil, and glycerin. Also described are methods of making a shelf stable aggregate food.

Shelf stable aggregate foods are described that include a chewy binder that includes essentially no non-intact sugar sources. A binder in a shelf stable aggregate food remains chewy over shelf life and contains a sprouted whole grain ingredient, gum Arabic, an oil, and glycerin. Also described are methods of making a shelf stable aggregate food.