Archer Daniels Midland Company

Archer Daniels Medical Company

Allan W Buck

Bruce R Sebree

W Russell Egbert

Brooke C Boice

Sumiko Kanahori

Michael G Kuffel

Tom P Binder

Brent Flickinger

Methods are provided herein for producing a food bar with increased shelf life, by adding a softener, such as soluble fiber, highly branched carbohydrate, and/or indigestible or poorly digestible carbohydrate. Methods are also provided herein for producing food bars with increased protein content.

Food bar with reduced hardness

An amorphous sugar-free sweetening composition acts as a sugar substitute in the production of a chocolate confection. Maltitol syrup may be employed in a chocolate confection mixture with a dry milk substitute composition to form a chocolate confection with improved taste and texture characteristics as compared to other sugar-free chocolate confection compositions. Other amorphous sweetening compositions may be used in the production of chocolate compositions. Methods of making chocolate compositions are also disclosed.

Food compositions and related methods

Growing community of inventors

Decatur, IL, United States of America

Allan W Buck