Extruded puffed high soluble fiber food and high total fiber pieces and methods of making

Abstract

The present disclosure relates to low density, high fiber-containing ready-to-eat food pieces, compositions including such food pieces, and methods of making such food pieces. The food pieces include at least 40% and up to 95% by dry weight high molecular weight soluble fiber, and include 25% or less net carbohydrate content on a dry weight basis. Food pieces can optionally contain an insoluble fiber content of up to about 35% by dry weight, up to 25% of a protein ingredient, and / or total other ingredients in an amount of up to 8% by dry weight.

Description

EXTRUDED PUFFED HIGH SOLUBLE FIBER FOOD AND HIGH TOTAL FIBER PIECES AND METHODS OF MAKINGCROSS-REFERENCE TO RELATED APPLICATIONS

[0001] This application claims the benefit of and priority to U.S. Provisional Application No. 63 / 573,707, U.S. Provisional Application No. 63 / 625,486, and U.S. Provisional Application No. 63 / 625,499 filed January 26, 2024. all of which are incorporated herein by reference.TECHNOLOGY

[0002] The present disclosure generally relates to an extruded high fiber product with high soluble fiber content, and methods of making such a product.BACKGROUND

[0003] High dietary fiber-containing foods can help consumers balance their nutritional needs. In addition, fiber can help improve satiety while contributing fewer calories than protein, digestible carbohydrates, and fats. Consumers want diverse ways to get increased fiber into their diets. Thus, there is a need for new high fiber food products to satisfy the increasing consumer desire for convenient and enjoyable eating experiences that contribute fiber.SUMMARY

[0004] Low density, high total fiber and high soluble fiber, ready-to-eat food pieces that contain a high molecular weight (HMW) soluble fiber content of at least 40% by weight, and methods of making such food pieces are provided herein.

[0005] A low density, high fiber, ready-to-eat (RTE) food piece is provided herein.

[0006] A food piece provided herein has a moisture content of less than 5% by weight, and includes a soluble fiber ingredient contributing high molecular weight (HMW) solublefiber in an amount of 40% to about 95% by dry weight of the food piece, the HMW soluble fiber having an average degree of polymerization (DP) at least 20, or an average dextrose equivalent (DE) of less than 4. The balance by dry weight of a food piece provided herein includes an insoluble fiber ingredient contributing insoluble fiber in an amount of about 0% to about 35% (e.g., at least 1% to about 35%) by dry weight of the food piece; a protein ingredient in an amount of 0% to 25% (e.g., at least 1% to about 25%) by dry weight of the food piece; a net carbohydrate content of 0% to 25% by dry weight of the food piece; and total other ingredients in an amount of 0% to 8% by dry weight of the food piece.

[0007] In some embodiments, the insoluble fiber ingredient can include a bran.

[0008] In some embodiments, the HMW soluble fiber can have an average DE of about 1 to about 2. In some embodiments, the HMW soluble fiber can include a resistant maltodextrin, soluble corn fiber, and / or inulin.

[0009] In some embodiments, other ingredients in a food piece can include calcium carbonate, xanthan gum, and / or oil. Xanthan gum can be included in a food piece in an amount of up to 5% by dry weight of the food piece.

[0010] In some embodiments, a food piece can have a total fiber content of about 60% to about 80%.

[0011] In some embodiments, a food piece can include insoluble fiber and protein ingredient, where the combined HMW soluble fiber amount, insoluble fiber amount, and the protein ingredient amount comprise at least 75% by dry weight of the food piece.

[0012] A protein ingredient in a food piece can include a soybean protein ingredient or a pea protein ingredient in an amount of about 5% to about 20% by dry weight of the food piece.

[0013] A food piece according to any of the embodiments above can be combined with a coating on at least a portion of a surface of the food piece to produce a coated food piece.

[0014] Food compositions are provided that include a plurality of food pieces and / or coated food pieces according to any disclosed embodiment. Such a food composition can optionally include one or more other types of food pieces, such as nuts, grain, confectionery pieces, and the like. Such a food composition, in some embodiments, can be packaged and ready to eat. Such a food composition, in some embodiments, can be included as particulates in an aggregate food, such as a snack bar or a cluster. Such a food composition, in some embodiments, can be included as a topper for another food, such as yogurt, ice cream, or pudding.

[0015] Methods of making a food piece provided herein are also described. Such a method includes combining ingredients under extrusion conditions to form a dough, forming the dough into pieces, and puffing the pieces to make low density food pieces. In some embodiments, the puffing step can be performed by direct expansion of the dough during the forming step.

[0016] These and various other features and advantages will be apparent from a reading of the following detailed description.DETAILED DESCRIPTION

[0017] Consumers continually expect an even greater variety of convenient foods that deliver fiber and an enjoyable eating experience and are suitable for different eating occasions. A particular challenge in making a high fiber puffed food piece is in including significant amounts of fiber and still achieving a density and texture similar to traditional puffed RTE products, such as breakfast cereal. Although commercially available high fiber breakfast cereal products exist with fiber contents ranging from 27% to 43% by weight, they are much denser than a food piece provided herein, and typically come in forms such as flakes or “twigs.” Commercially available high fiber product densities are above 300 g per 100 cubic inches, and range up to 540 g per 100 cubic inches.

[0018] While searching for ways to produce a product that resembles a traditional ready- to-eat (RTE) grain-based breakfast cereal that includes high soluble fiber content, most soluble fiber ingredients were found to produce fragile puffs when included at high levels. Such fragile puffs often collapsed after puffing, producing an unacceptable product, and / orwould break or disintegrate during handling, such as during conveying. The present application describes the discovery that high fiber compositions containing a high amount of high molecular weight (HMW) soluble fiber can be used to achieve a low-density base food piece that has a pleasant, crunchy texture resembling traditional grain-based RTE breakfast cereal, and having a pleasant or neutral flavor, even in the absence of flavorants or off-flavor maskers. Surprisingly, such high soluble fiber puffs, incorporating the described HMW content, are robust enough to remain substantially intact during standard RTE cereal manufacturing and handling procedures, including coating, conveying, packaging, and shipping. This discovery enables a RTE base food piece that has a total fiber content of least 40% (e.g., about 60% to about 95%) by dry weight, with an HMW soluble fiber content of at least 40% (e.g., 40% to about 95%, about 42% to about 80%, or about 42% to about 60%) by dry weight. Such a puff can optionally contain an insoluble fiber content of up to about 35% (e.g., about 20% to about 30%) by dry weight, and / or an optional protein ingredient in an amount of up to about 25% (e.g., about 5% to about 20%) by dry weight. Such high fiber, low-density pieces have a net carbohydrate content of less than 25% by dry weight of food piece.

[0019] The term “low density” refers to a base food piece that has a bulk density of about 100 to about 200 (e.g., about 110 to about 180, or about 130 to about 160) g / 100 cubic inches as a result of direct or indirect expansion following extrusion from an extruder die. A low-density food piece may also be referred to herein as “puffed.” As used herein, the term “ready-to-eat” (“RTE”) refers to a food that does not require further cooking or preparation to be suitable and safe for consumption. A food piece provided herein is typically also shelf stable at room temperature for at least 3 months (e.g., at least 6 months, or 8 months to 1 year) without significant negative impact on texture, structure, or flavor when stored in appropriate packaging. A food piece provided herein can also be suitably coated to produce a coated food piece, or it can be used in other products, such as dry snacks, snack blends, cold-formed or baked snack bars or clusters. A food piece provided herein can be agglomerated with similar food pieces and / or a second edible piece (e.g., rolled grain, nuts, fruit pieces, seeds, and the like) using a binder to produce agglomerations, such as clusters and granola-type bars. It is to be understood that the features of a base food piece (sometimes shortened to “food piece” herein) are describedto include only the base food piece, not any coatings, binders, or other pieces unless otherwise specified.

[0020] It was found that high molecular weight (HMW) soluble fiber helped enable puffing in a food piece, but could be combined with minimal other ingredients to achieve a puffed food piece that was not too fragile to be handled using typical manufacturing processes and equipment, yet still contained a significant source of fiber. In contrast, it was found that soluble fibers with lower molecular weight, may or may not puff, or be too fragile after puffing to be able to handle using standard manufacturing practices. Also, soluble fibers that have significant amounts of monosaccharides other than glucose or fructose (e.g., psyllium or xanthan gum) as their base units could be puffed in some cases, but could collapse after puffing or have unacceptable texture, color, and / or flavor, even when combined with other ingredients.

[0021] A food piece provided herein includes a soluble fiber ingredient that contributes a high molecular weight (HMW) soluble fiber in an amount of at least 40% (e.g., about 40% to about 95%, or about 45% to about 60%) by dry weight of a food piece. As used herein, the term “high molecular weight soluble fiber” refers to soluble fiber having: an average dextrose equivalent (DE) of less than 4 (e.g., less than 3.5, 3.3 or less, 3.0 or less, about 1 to about 3, or about 1 to about 2), or a degree of polymerization (DP) of at least 20 (e.g., at least 25, at least 30, at least 50, or at least 55). In some embodiments, a HMW soluble fiber can have a DP of up to 120 (e.g., up to 100). As used herein, an “HMW soluble fiber” refers to fiber whose monosaccharide base units comprises at least 90% glucose and / or fructose, and which is soluble in water. As used herein, a “soluble fiber ingredient” comprises HMW soluble fiber in an amount of at least 70% (e.g., at least 85%) by dry weight of the ingredient.

[0022] In some embodiments, a soluble fiber ingredient contributing HWM soluble fiber can include a combination of fiber sources, such as a combination of resistant maltodextrin, soluble corn fiber, and / or inulin. In some embodiments, a soluble fiber source can include two or more fiber sources, each having DE of 6 or less, to arrive at dry weight content of at least 40% HWM soluble fiber, where the average DE is less than 4. For example, a soluble fiber ingredient can include a combination of a soluble fiber havingDE of 6 and a soluble fiber having a DE of 1, where the combined average DE is less than 4. Similarly, a soluble fiber source can include two or more fiber sources, each having DP of 12 or more, to arrive at dry weight content of at least 40% HWM soluble fiber, where the average DP is at least 30.

[0023] In some embodiments, a food piece provided herein can include an insoluble fiber ingredient that contributes an insoluble fiber in an amount of up to 35% (e.g., about 1% to about 35%, about 5% to about 35%, or about 25% to about 32%) by dry weight of a food piece. As used herein, an “insoluble fiber ingredient” comprises insoluble fiber in an amount of at least 40% (e.g., at least 60%, or at least 70%) by dry weight of the ingredient. Any insoluble fiber ingredient suitable for use in a food can be used, such as bran, grain hulls, cellulose, sugar cane fiber, and the like, or any combination thereof. Com bran can be a particularly suitable insoluble fiber ingredient due to a relatively high insoluble fiber content (typically at least 80% by weight), which can help to limit net carbohydrate content in a food piece. A puff comprising a HMW soluble fiber is sturdier than a puff comprising other soluble fiber ingredients. However, in some embodiments, an insoluble fiber can further contribute to a texture and structure of a base food piece that closely resembles a RTE breakfast cereal piece in both eating experience and in handleability while limiting the amount of net carbohydrate content.

[0024] In some embodiments, the total fiber content of a food piece can include other fiber ingredients that are not HMW soluble fiber or insoluble fiber. Such fibers, such as xanthan gum or psyllium, can be included in minor amounts (e.g., 5% or less by dry weight each) as “other ingredients” as described below.

[0025] A base food piece provided herein can optionally include a protein ingredient in an amount of up to 25% (e.g., about 5% to about 20%) by dry weight of the food piece. A protein ingredient can have a protein content of at least 60% (e.g., at least 65%, at least 70%, or at least 85%) by dry weight of the protein ingredient. In some embodiments, a plant-based protein ingredient can have a protein content that consists of soybean protein, pea protein, canola protein, chickpea protein, or any combination thereof.

[0026] A suitable protein ingredient can comprise, for example, legume flours (e.g., soybean flour or the like), protein concentrates (e.g., soybean protein concentrate, peaprotein concentrate, milk protein concentrate, whey protein concentrate, fava bean protein concentrate, canola protein concentrate, chickpea protein concentrate, or the like), protein isolates (e.g., soybean protein isolate, pea protein isolate, whey protein isolate, wheat protein isolate, chickpea protein isolate, or the like), and the like, or any combination thereof.

[0027] In some embodiments, a plant-based protein ingredient comprises a legume protein (e.g., soybean protein, pea protein, chickpea protein, fava bean protein, lentil protein, and the like). In some embodiments, a plant-based protein ingredient can include protein from a non-legume plant source, such as wheat, rice, com, canola, and the like.

[0028] In some embodiments, a suitable protein ingredient has at least a portion (e.g., at least 60%, at least 70%, or at least 90%) of its protein content comprising a protein source that has a protein digestibility-corrected amino acid score (PDCAAS) of at least 60%. Examples of such proteins include, without limitation, soybean protein, which typically has a PDCAAS of about 90% to about 100%, pea protein, which typically has a PDCAAS of at least 60%, chickpea protein, which typically has a PDCAAS of at least 70%, quinoa protein, which typically has a PDCAAS of at least 60%, and rapeseed protein, which typically has a PDCAAS of at least 80%. PDCAAS of a protein is calculated according to the Food and Agriculture Organization of the United Nations (Joint FAO / WHO Expert Consultation (1990), Protein Quality Evaluation. Report of a Joint FAO / WO Expert Consultation held in Bethesda, MD, USA, 4-8 December 1989. Food and Agriculture Organization, Rome. Section 8. ISBN 92-5-103097-9).

[0029] A food piece herein can contain net carbohydrate in an amount of up to 25% (e.g., 0% to up to 20%, or 0% to up to 15%) by dry weight. As used herein, net carbohydrate content refers to the total amount of digestible carbohydrates in a base food piece, and can be calculated by subtracting fiber and sugar alcohols included in a base food piece from the total carbohydrate content of the base food piece. Preferably, net carbohydrate content is less than 20% by dry weight. In some embodiments, net carbohydrate content in a base food piece is contributed solely by the soluble fiber ingredient, the optional insoluble fiber ingredient, and the optional protein ingredient included in the food piece.

[0030] In some embodiments, a food piece can include one or more other ingredient in a total amount of up to 8% (e.g., 0% to 6%) by dry weight of the food piece. As used herein, the term “other ingredient” refers to any ingredient other than a soluble fiber ingredient, an insoluble fiber ingredient, and a protein ingredient described above. In some embodiments, each other ingredient is included in an amount of up to 5% by dry weight of a food piece. For example, a base food piece can contain xanthan gum in an amount of up to 5% (e.g. about 1% to about 4%), calcium carbonate in an amount of up to 2% (e.g., about 0.1% to about 1.5%), a flavorant (e.g., salt, cocoa powder, and the like) in an amount of up to 2% (e.g., about 0.01% to about 1%), an oil in an amount of up to 4% (e.g., about 0.1% to about 2%), and / or a colorant in an amount of up to 2% (e.g., about 0.01% to about 1%), for a total other ingredient content of less than 8% by dry weight of the food piece.

[0031] A soluble fiber ingredient can contain components other than HMW soluble fiber, such as protein, sugar, insoluble fiber, starch, and the like, and can contribute to a net carbohydrate content. However, it is to be understood that such components are not considered an other ingredient, as described above. Similarly, an insoluble fiber ingredient can contain components other than insoluble fiber, and a protein ingredient can contain components other than protein, each of which can contribute to a net carbohydrate content. Such components are similarly to be understood to be part of the described ingredient, and not an other ingredient, as described above. Thus, it is to be understood that a base food piece can, in some embodiments, consist, on a dry weight basis, of a soluble fiber ingredient and an insoluble fiber ingredient, while still also having a net carbohydrate content of greater than 0% and / or a protein content of greater than 0%. In some embodiments, a base food piece can consist, on a dry weight basis, of a soluble fiber ingredient, an insoluble fiber ingredient, and a protein ingredient. In some embodiments, a base food piece can consist, on a dry weight basis, of a soluble fiber ingredient, an insoluble fiber ingredient, a protein ingredient, and total other ingredients in an amount of up to 8% (e.g., up to 5%).

[0032] A food piece described herein can suitably be used in applications similar to a traditional puffed food piece, such as a RTE breakfast cereal piece. For example, a food piece can have a coating, e.g., a carbohydrate-based, sugar alcohol-based, or fat-basedcoating, added to part or all of a surface to modify taste, appearance, texture, or the like. In some cases, a coating can contribute other attributes, such as increased bowl life for a RTE cereal. In some embodiments, a coating can be added at a rate of up to about 40% (e.g., about 10% to about 35%) by weight of the combined food piece and coating. It is to be understood that the description above with respect to ingredient content of a food piece does not take into account a coating.

[0033] A method provided herein includes processing a composition including a dry mix and water under extrusion conditions to produce a food piece. As used herein, the term “extrusion conditions” refers to subjecting a composition to heat, pressure, and shear in an extruder (e.g., single screw extruder, twin screw extruder, triple screw extruder, ring extruder, or the like). For example, a co-rotating, intermeshing, twin screw extruder can be used in a method provided herein. Manufacturers for co-rotating twin screw extruders include, for example, Coperion, Wenger, Clextral, Berstorff, APV, Baker Perkins, Buhler, and Leistritz.

[0034] A dry mix suitable for extrusion in a method provided herein includes soluble fiber ingredient and an insoluble fiber ingredient, and optionally, a protein ingredient and / or other ingredients, as described above. A dry mix is combined with water to produce a dough that can be extruded through a die and formed. Such a dough can have a surprisingly low moisture content and still be successfully extruded, with some embodiments having a moisture content of from about 5% to about 8% (e.g., about 6% to about 7%) by weight of the dough. In some embodiments, a dough can be formed with a higher moisture content (e.g., up to 20%), especially if the HMW soluble fiber has an average DE of less than 2 and / or an average DP of at least 50. In some embodiments, a fat or oil can be included in a dough in an amount of up to 4% to facilitate extrusion, especially at dough moisture contents of 8% or less.

[0035] A composition is typically made in a continuous fashion by feeding ingredients into an extruder during an extrusion process. Extrusion conditions suitable for making a food piece provided herein generally include a barrel temperature of about 250° F to about 340° F (e.g., from about 280° F to about 330° F). As used herein, the term “barrel temperature” refers to the maximum temperature of a heated barrel of an extruder.

[0036] In some embodiments, a method provided herein includes forming extruded food pieces from a dough by extruding the dough through a die opening whereby the composition is directly expanded (puffed) upon exiting the die. In some embodiments, a dough can be formed and then later puffed (i.e., indirectly expanded) and / or dried. A die opening can be any appropriate geometry, such as circular opening, a slit, or an irregular opening, and if multiple openings are included in an extruder die assembly, each opening need not have the same geometry.

[0037] In some embodiments, extruded food pieces can have average diameter of from about 8 mm to about 20 mm (e.g., from about 10 mm to about 15 mm). However, the size of a food piece can be adjusted for the desired use of the food piece or to provide a manufacturing advantage. For example, the size of a food piece can be adjusted to provide a desired size for eating as a stand-alone RTE breakfast cereal or snack, or for use as a component in a snack bar or snack mix. In another example, the size of a food piece can be adjusted to result in a desired drying time during manufacturing. Piece size can be adjusted using known methods, such as die size and / or die shape selection, rate of extrusion, and / or cutter speed. For example, cutter speed can be reduced to form elongated puffed pieces, such as pieces resembling churros or snack straws or sticks.

[0038] Advantageously, in some embodiments, a dough made according to a method provided herein can be extruded and directly expanded without requiring further drying, as excess moisture can flash off during puffing. In some embodiments, however, a food piece can be dried to a moisture content of up to 4% (e.g., about 1% to 4%, or about 2% to 4%) to produce dried food pieces. Drying can be performed using any suitable method and equipment, such as a belt dryer.

[0039] In some embodiments, food pieces provided herein can be packaged and sold as a food product without any other components. Such packaged food pieces can be intended to be eaten as a food product alone or in combination with other food products. For example, food pieces can be packaged and sold as a stand-alone snack, alone or as part of a RTE breakfast cereal. In some embodiments, a food piece can be adhered with one or more edible components, such as another food piece, nut pieces, fresh or dried fruit pieces, seeds, coconut, grain, and the like, to form an aggregate cluster or bar. A food piece andone or more edible components can be adhered to each other using any appropriate method and ingredients (e.g., edible binders and the like). For example, a cluster can be produced using a combination of a food piece and rolled oats adhered using a honey -based binder or slurry. Clusters can be provided as a food product alone or as part of a food product, such as a snack mix, ready to eat cereal, or oatmeal mix.

[0040] It is to be understood that food pieces provided herein can be used for either sweet or savory applications in food. Food pieces disclosed herein can provide a benefit of being a high fiber stand-alone food product or provide added fiber in combination with other components in food products while also providing an improved texture and flavor over other known high fiber pieces.EXAMPLESExample 1

[0041] Soluble fibers with different molecular weights were tested to assess puffing and texture of an extruded product. Soluble com fiber and inulin were tested. Maltodextrin was also used as a substitute for soluble fiber for ease of testing a range of molecular weights. The soluble fibers and maltodextrins were each combined with a soy protein isolate (SPI) at a ratio of 80% soluble fiber or maltodextrin to 20% SPI. Table 1 shows the average DP, average DP, and / or average molecular weight ranges tested. Note that not every fiber tested has both a DE and DP. For example, inulin does not have a reducing end, so it does not have a dextrose equivalent. The formulations were extruded on a twin screw extruder, to make a dough with a moisture content of about 5% to about 20%, with higher molecular weight fibers / maltodextrin requiring lower amounts of water, and puffs were made by direct expansion of the dough from the extruder. The moisture of the puffs directly from the extruder (prior to further drying or processing) was about 1% to about 5%. Conditions included a screw speed of about 220 rpm, a barrel temperature of about 250°-270° F, a specific mechanical energy of about 95-130 Wh / kg, and a die pressure of about 800-1500 psi.Table 1

[0042] As seen in Table 1, density decreased as molecular weight of the tested fiber / maltodextrin increased. HMW fibers and maltodextrin within the size range as HMW fibers described herein (Groups C and D) formed stable low density food pieces. Such low-density food pieces were less fragile than pieces made from Groups A and B. Addition of bran to Group D further reduced fragility and improved texture.

[0043] To confirm the relationship between fiber molecular weight and puffing, pieces were made with 80% DE 1 maltodextrin (representing Group D) and 20% soy protein isolate, and the maltodextrin (DP 30-60) was replaced with increasing amounts of pullulan (DP 900-1000). As pullulan content increased and maltodextrin decreased, the average DP of carbohydrate / fiber increased, and density of the food pieces decreased. In addition, as pullulan content increased, fragility was further reduced and texture improved.

[0044] The implementations described above and other implementations are within the scope of the following claims. One skilled in the art will appreciate that the present disclosure can be practiced with embodiments other than those disclosed. The disclosed embodiments are presented for purposes of illustration and not limitation.

Claims

What is claimed is:

1. A low-density base food piece, comprising: a. a soluble fiber ingredient contributing high molecular weight (HMW) soluble fiber in an amount of 40% to about 95% by dry weight of the food piece, the HMW soluble fiber having: i. an average degree of polymerization (DP) at least 20; or ii. an average dextrose equivalent (DE) of less than 4; b. a balance by dry weight comprising: i. an insoluble fiber ingredient contributing insoluble fiber in an amount of about 0% to about 35% by dry weight of the food piece; ii. a protein ingredient in an amount of 0% to 25% by dry weight of the food piece; iii. a net carbohydrate content of 0% to 25% by dry weight of the food piece; and iv. total other ingredients in an amount of 0% to 8% by dry weight of the food piece; and c. a moisture content of less than 5% by weight of the food piece.

2. The food piece of claim 1, wherein the insoluble fiber ingredient comprises a bran.

3. The food piece of claim 1 or 2, wherein the HMW soluble fiber has an average DE of about 1 to about 2.

4. The food piece of any one of claims 1-3, wherein the HMW soluble fiber comprises a resistant maltodextrin, soluble corn fiber, and / or inulin.

5. The food piece of any one of claims 1-4, wherein the other ingredients comprise: a. calcium carbonate; b. xanthan gum; or c. oil.

6. The food piece of claim 5, wherein the other ingredients comprise xanthan gum in an amount of up to 5% by dry weight of the food piece.

7. The food piece of any one of claims 1-6, wherein the food piece has a total fiber content of about 60% to about 80%.

8. The food piece of any one of claims 1-7, wherein the food piece comprises:a. the insoluble fiber in an amount of at least 1% by dry weight of the food piece; and b. the protein ingredient in an amount of at least 1% by dry weight of the food piece, wherein the combined HMW soluble fiber amount, insoluble fiber amount, and the protein ingredient amount comprise at least 75% by dry weight of the food piece.

9. The food piece of any one of claims 1-8, wherein the protein ingredient comprises a soybean protein ingredient or a pea protein ingredient in an amount of about 5% to about 20% by dry weight of the food piece.

10. A coated food piece, comprising a base food piece according to any one of claims 1-9 and a coating on at least a portion of a surface of the food piece.

11. A food composition, comprising: a. a plurality of food pieces, comprising: i. base food pieces according to any one of claims 1-9; or ii. coated food pieces according to claim 10; and b. a plurality of at least one other food piece.

12. A packaged ready to eat (RTE) food product, comprising: a. a plurality of food pieces, comprising: i. base food pieces according to any one of claims 1-9; or ii. coated food pieces according to claim 10; and b. a package containing the plurality of food pieces.

13. The packaged RTE food product of claim 12, further comprising a plurality of at least one other food piece in the package.

14. A method of making a low-density base food piece, comprising: a. combining ingredients under extrusion conditions to form a dough, the ingredients comprising: i. a soluble fiber ingredient contributing HMW soluble fiber in an amount of 40% to about 95% by dry weight of the food piece, the HMW soluble fiber having:

1. an average degree of polymerization (DP) at least 20; or2. an average dextrose equivalent (DE) of less than 4; ii. a balance by dry weight comprising:

1. an insoluble fiber ingredient contributing insoluble fiber in an amount of 0% to about 35% by dry weight of the food piece;2. a protein ingredient in an amount of 0% to 25% by dry weight of the food piece, wherein the combined HMW soluble fiber amount, insoluble fiber amount, and the protein ingredient amount comprise at least 75% by dry weight of the food piece;3. a net carbohydrate content of 0% to 25% by dry weight of the food piece; and4. total other ingredients in an amount of 0% to 8% by dry weight of the food piece; and iii. water in an amount sufficient to achieve a moisture content of about 5% to about 20% by weight of the dough; b. forming the dough into pieces; and c. puffing the pieces to form the low-density base food piece.

15. The method of claim 14, wherein the puffing step is performed by direct expansion of the dough during the forming step.