A Stevia extract made from leaves of the Stevia rebaudiana plant is described. The extract has desired levels of steviol glycosides and is useful in food, beverage, and other consumable products.

A Stevia extract made from leaves of the Stevia rebaudiana plant is described. The extract has desired levels of steviol glycosides and is useful in food, beverage, and other consumable products.

A frozen confection shaped bakery item dough composition comprising: from 10.0 wt % to 30.0 wt % water; from 5.0 wt % to 35.0 wt % sugar; from 4.0 wt % to 25.0 wt % fat; and, from 35.0 wt % to 60.0 wt % flour. A frozen confection shaped bakery item prepared from the frozen confection shaped bakery item dough composition and a process for its preparation.

A baked food composition is provided that exhibits an unexpectedly loose, crunchy texture and multi-textural chew. The baked composition comprises a high amount of expanded inclusions and shredded root vegetable, which are agglomerated by a binder component comprising low amounts of oil, added sugar, and flour. The food composition is preferably free of hydrocolloid gums and sugar syrups.

A baked food composition is provided that exhibits an unexpectedly loose, crunchy texture and multi-textural chew. The baked composition comprises a high amount of expanded inclusions and shredded root vegetable, which are agglomerated by a binder component comprising low amounts of oil, added sugar, and flour. The food composition is preferably free of hydrocolloid gums and sugar syrups.

A crispy textured ambient shelf-stable food product is formed from a dough that includes at least 50% by weight of a fruit and/or vegetable, starch and fat. The food product has a moisture content of less than 4% by weight and exhibits reduced moisture uptake such that the food product has a moisture content of less than 7% by weight after 2 weeks exposure to ambient conditions of 50% humidity at 23° C.

A crispy textured ambient shelf-stable food product is formed from a dough that includes at least 50% by weight of a fruit and/or vegetable, starch and fat. The food product has a moisture content of less than 4% by weight and exhibits reduced moisture uptake such that the food product has a moisture content of less than 7% by weight after 2 weeks exposure to ambient conditions of 50% humidity at 23° C.

A method of producing a food product (10) includes preparing a first mixture by combining protein, water, egg, oil, and lecithin. The method further includes mixing the first mixture for a first period of time. A second mixture is prepared by combining the first mixture, water, wheat flour, sweetener, protein isolate, a leavening agent, and salt. The second mixture is mixed for a second period of time, and then baked to form the food product.

A method of producing a food product (10) includes preparing a first mixture by combining protein, water, egg, oil, and lecithin. The method further includes mixing the first mixture for a first period of time. A second mixture is prepared by combining the first mixture, water, wheat flour, sweetener, protein isolate, a leavening agent, and salt. The second mixture is mixed for a second period of time, and then baked to form the food product.

Macadamia nut-based compositions suitable for use in confectionary and baking are provided.