| abstract |
Dry soup and pasta dish mixes having a combination of ingredients which permit the formulator to continue to provide good organoleptic properties while at the same time reducing the caloric impact for those consumers who desire to limit their caloric intake. The soup and pasta mixes preferably include 250 or fewer calories, especially 245 or fewer calories, most preferably 225, 220 or fewer calories. Preferably the product includes agglomerated protein and is fortified with vitamins and minerals. |