Kraft Foods Group Brands LLC

Amanda J Reilly

Edward Charles Coleman

Gary Francis Smith

Olaf Christoph Kortum

Yinqing Ma

Kelly K Harman

Juan R Peebles

A chewy and intermediate moisture bar is provided that uses a dairy-based binder generally without the need to employ gums, humectants, and sugar syrups as a binder to achieve the moist and chewy texture. In one aspect, the bar includes a dry base uniformly blended with a dairy-based binder that uses high levels of dairy proteins as the main binding component. A method of forming the chewy and intermediate moisture bar is also provided that may use a lay or delay period to allow moisture equilibration or migration from the binder to the dry base.

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Chicago, IL, United States of America

Amanda J Reilly