| abstract |
Food compositions include carbohydrate, fat, and at least about 15 wt.% protein based on the total weight of the composition and a water activity of less than about 0.85 aw when measured at 25 degree celsius or a shelf-life at 25 degree celsius of at least 12 months. The food compositions are provided in a ready-to-eat form or incorporated into a bar, chew, filling or paste. |