Confectionery products and methods of making and using

Abstract

A confection is described that includes nutritionally-modified caramel; particulates; nutritionally-modified binder; and nutritionally-modified chocolate. Also described are methods of making and using such a confection.

Description

[0001]F&R Ref No.: 21175-0042WO1 CONFECTIONERY PRODUCTS AND METHODS OF MAKING AND USING CROSS-REFERENCE TO RELATED APPLICATIONS This application claims the benefit of priority under 35 U.S.C. § 119(e) to U.S. Application No.63 / 657,773 filed on June 7, 2024. This application is incorporated by reference in its entirety. TECHNICAL FIELD This disclosure generally relates to confectionery products and methods of making and using such confectionery products. BACKGROUND Conventional confections are often made of refined sugar, high-fructose corn syrups, and other sweeteners. These types of edible products, when eaten, may contribute to a high elevation of blood sugar. Such high blood sugar can be converted into fat when they are not used by the body and contribute to obesity and diabetes. Consumers, as well as governmental agencies in the US and around the world, are now trending toward healthier foods containing, for example, less sugar, less processed components, and more beneficial components. Efforts are being made improve the health benefits of confectionary products, but it remains a challenge to so while also maintaining desirable taste, texture and appearance of the confectionery products. SUMMARY This disclosure describes a confection that includes nutritionally-modified caramel; particulates; nutritionally-modified binder; and nutritionally-modified chocolate. This disclosure also describes methods of making and using such a confection. In one aspect, a confection is provided that comprises, consists essentially of, or consists of: about 5-40% binder; about 10-55% caramel; and about 20-75% particulates, wherein the binder, the caramel, or both are nutritionally-modified. F&R Ref No.: 21175-0042WO1 In some embodiments, the nutritionally-modified binder comprises a nutritionally- modified binding syrup comprising, consisting essentially of, or consisting of, about 1%-12% fat, about 10%-15% fruit or nut paste, and about 25-35% fiber. In some embodiments, the nutritionally-modified binder comprises a nutritive carbohydrate sweetener. In some embodiments, the nutritionally-modified binder comprises a sugar substitute. In some embodiments, the sugar substitute is selected from resistant dextrin, allulose, fructo- oligosaccharides (FOS), inulin, resistant maltodextrin, tagatose, isomaltose, and combinations thereof. In some embodiments, the nutritionally-modified binder comprises flavorings and / or coloring. In some embodiments, the nutritionally-modified binder is prepared at a temperature of about 62-82°C. In some embodiments, the nutritionally-modified binder is combined with the particulates to form a nutritionally-modified binder matrix. In some embodiments, a slabbed layer of the nutritionally-modified binder matrix is combined with a layer of the nutritionally-modified caramel. In some embodiments, the confections described herein include about 18-22% of the nutritionally-modified binder. In some embodiments, the nutritionally-modified caramel comprises a nutritive carbohydrate sweetener. In some embodiments, the nutritionally-modified caramel comprises a sugar substitute. In some embodiments, the sugar substitute is selected from resistant dextrin, allulose, fructo-oligosaccharides (FOS), inulin, resistant maltodextrin, tagatose, isomaltose, or combinations thereof. In some embodiments, the nutritionally-modified caramel comprises peanut flour. In some embodiments, the nutritionally-modified caramel comprises flavorings and / or coloring. In some embodiments, the nutritionally-modified caramel substantially lacks dairy solids. In some embodiments, the nutritionally-modified caramel substantially lacks milk. In some embodiments, the nutritionally-modified caramel is plant-based. In some embodiments, the nutritionally-modified caramel is a nutritionally-modified, reduced-saturated fat caramel. In some embodiments, the nutritionally-modified, reduced- saturated fat caramel comprises a vegetable oil selected from sunflower oil, rapeseed, and combinations thereof. In some embodiments, the nutritionally-modified, reduced-saturated fat caramel substantially lacks hard fat. F&R Ref No.: 21175-0042WO1 In some embodiments, the nutritionally-modified caramel is slab-able. In some embodiments, the nutritionally-modified caramel is soft and chewy in texture. In some embodiments, the confections described herein include about 25-30% of the nutritionally- modified caramel. In some embodiments, the particulates comprise nuts, seeds, fruits, vegetables, and / or grains. Representative nuts are selected from peanuts, almonds, hazelnuts, coconuts, cashews, Brazil nuts, chestnuts, pecans, walnuts, pistachios, and combinations thereof. Representative seeds are selected from flax, hemp, pumpkin, chia, sesame, pomegranate, poppy, and combinations thereof. Representative grains are selected from oats, wheat, barley, quinoa, rice (e.g., crisped rice), millet, sorghum, teff, spelt, buckwheat, beans, and combinations thereof. In some embodiments, the confection comprises about 40% particulates. In some embodiments, the confections described herein further include a chocolate. In some embodiments, the chocolate is a Standard of Identity (SOI) milk chocolate. In some embodiments, the confections described herein include about 20% to about 40% of chocolate. In some embodiments, the chocolate is a nutritionally-modified chocolate. In some embodiments, the nutritionally-modified chocolate is nutritionally-modified dark chocolate. In some embodiments, the nutritionally-modified chocolate is nutritionally-modified milk chocolate. In some embodiments, the nutritionally-modified chocolate comprises flavorings and / or coloring. In some embodiments, the nutritionally-modified chocolate comprises soluble corn fiber (dextrin resistant). In some embodiments, the soluble corn fiber (dextrin resistant) replaces a portion of the sugar in the nutritionally-modified chocolate. In some embodiments, the nutritionally-modified chocolate comprises a blend of vegetable fats, natural and alkalized cocoa powders, and soy lecithin. In some embodiments, the confections described herein are enrobed or partially enrobed by the chocolate. In some embodiments, the confection exhibits a water activity of between 0.4-0.6 Aw. In some embodiments, the confection is stable at ambient temperatures. In some embodiments, the confection comprises about 20-25% fiber, about 5-8% saturated fat, about 15-25% sugar, about 0-0.05% sodium, about 25-50% fruits / vegetables / legumes / nuts (FVLN), and about 10-15% protein. In some embodiments, the confection F&R Ref No.: 21175-0042WO1 comprises about 22.3% fiber, about 6.6% saturated fat, about 19.9% sugar, about 0.01% sodium, about 38% fruits / vegetables / legumes / nuts (FVLN), and about 13.4% protein. In another aspect, a confection is provided that comprises, consists essentially of, or consists of: about 5-40% binder; about 10-55% caramel; about 20-75% particulates; and about 20% to about 40% chocolate, wherein one or more of the binder, the caramel, or the chocolate are nutritionally-modified. In some embodiments, the binder is a nutritionally-modified binder. In some embodiments, the chocolate is a nutritionally-modified chocolate. In some embodiments, the binder and the chocolate are nutritionally-modified. In some embodiments, the binder, the caramel and the chocolate are nutritionally modified. In some embodiments, the binder and the chocolate are nutritionally-modified. In some embodiments, the nutritionally-modified chocolate is milk chocolate or dark chocolate. In one aspect, confections are provided that comprise, consist essentially of, or consist of: about 18-40% nutritionally-modified caramel; about 30-50% particulates; and about 15-25% nutritionally-modified binder. In some embodiments, the nutritionally modified caramel, binder, or combinations thereof contain a nutritive carbohydrate sweetener. In some embodiments, the nutritionally modified caramel, binder, or combinations thereof contain a sugar substitute. In some embodiments, the nutritionally-modified caramel comprises a sugar substitute selected from resistant dextrin, allulose, FOS, inulin, resistant maltodextrin, tagatose, isomaltose, or combinations thereof. In some embodiments, the nutritionally- modified caramel is plant-based. In some embodiments, the nutritionally-modified caramel comprises peanut flour. In some embodiments, the nutritionally-modified caramel substantially lacks dairy solids. In some embodiments, the nutritionally-modified caramel is a nutritionally-modified, reduced-saturated fat caramel. In some embodiments, the nutritionally-modified, reduced- saturated fat caramel comprises an oil selected from high oleic sunflower oil, rapeseed, and combinations thereof. In some embodiments, the nutritionally-modified, reduced-saturated fat caramel substantially lacks hard fat. In some embodiments, the nutritionally-modified caramel is slab-able. In some embodiments, the nutritionally-modified caramel is soft and chewy in texture. In some F&R Ref No.: 21175-0042WO1 embodiments, the product comprises about 25-30% nutritionally-modified caramel. In some embodiments, the nutritionally-modified caramel comprises flavorings and / or coloring. In some embodiments, the particulates comprise nuts, seeds, and / or grains. In some embodiments, the nuts are selected from peanuts, almonds, hazelnuts, coconuts, cashews, brazil nuts, chestnuts, pecans, walnuts, pistachios, and combinations thereof. In some embodiments, the seeds are selected from flax, hemp, pumpkin, chia, sesame, pomegranate, poppy, and combinations thereof. In some embodiments, the grains are selected from oats, wheat, barley, quinoa, rice (e.g., crisped rice), millet, sorghum, teff, spelt, buckwheat and combinations thereof. In some embodiments, the product comprises about 40% particulates. In some embodiments, the nutritionally-modified binder comprises a sugar substitute selected from resistant dextrin, allulose, FOS, inulin, resistant maltodextrin, tagatose, isomaltose, and combinations thereof. In some embodiments, the nutritionally-modified binder comprises a nutritionally-modified binding syrup comprising, consisting essentially of, or consisting of, about 1%-7% fat, about 13% fruit or nut paste, and about 33-34% fiber. In some embodiments, the nutritionally-modified binder coats the particles to form a slabbed layer. In some embodiments, the slabbed layer of nutritionally-modified binder is positioned on top of the nutritionally-modified caramel. In some embodiments, the nutritionally- modified binder is prepared at low temperature. In some embodiments, the product comprises about 18-22% nutritionally-modified binder. In some embodiments, the nutritionally- modified binder comprises flavorings and / or coloring. In some embodiments, the confection further includes nutritionally-modified chocolate. In some embodiments, the nutritionally-modified chocolate is nutritionally- modified dark chocolate. In some embodiments, the nutritionally-modified chocolate comprises soluble corn fiber (resistant dextrin). In some embodiments, the soluble corn fiber (resistant dextrin) replaces a portion of the sugar in the nutritionally-modified chocolate. In some embodiments, the nutritionally-modified chocolate comprises a blend of vegetable fats, natural and alkalized cocoa powders, and soy lecithin. In some embodiments, the nutritionally-modified chocolate enrobes or partially enrobes the product. In some embodiments, the nutritionally-modified chocolate comprises flavorings and / or coloring. In some embodiments, the product exhibits a water activity of between 0.4-0.6 Aw. In some embodiments, the product is stable at ambient temperatures. In some embodiments, the F&R Ref No.: 21175-0042WO1 product comprises about 20-25% fiber, about 5-8% saturated fat, about 15-25% sugar, about 0-0.05% sodium, about 25-50% FVLN, and about 10-15% protein. In some embodiments, the product comprises about 22.3% fiber, about 6.6% saturated fat, about 19.9% sugar, about 0.01% sodium, about 38% FVLN, and about 13.4% protein. Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which the methods and compositions of matter belong. Although methods and materials similar or equivalent to those described herein can be used in the practice or testing of the methods and compositions of matter, suitable methods and materials are described below. In addition, the materials, methods, and examples are illustrative only and not intended to be limiting. All publications, patent applications, patents, and other references mentioned herein are incorporated by reference in their entirety. DESCRIPTION OF DRAWINGS FIG.1 is a graph showing the results of force experiments on the binder matrix (binder combined with peanuts). DETAILED DESCRIPTION In the current landscape of confections (e.g., multi-textured confections), there are sweet confection products that are produced with taste in mind and little to no nutritional considerations, and there are healthy and extremely healthy confections as well, with varying degrees of taste. The confection product described herein uses a unique blend of standard confectionery components as well as nonstandard nutritional enhancement components, resulting in a final product that possesses many of the taste attributes of a candy-type confection product but is healthier for the consumer. As described herein, a confection is provided that includes about 10% to about 55% (e.g., about 12% to about 50%; about 15% to about 45%; about 18% to about 40%; about 25% to about 30%) caramel; about 20% to about 75% (e.g., about 25% to about 65%; about 30% to about 50%; about 40%) particulates; about 5% to about 40% (e.g., about 7.5% to about 35%; about 12.5% to about 30%; about 15% to about 25%; about 18% to about 22%) binder; and about 20% to about 40% (e.g., about 25% to about 35%; about 30%) chocolate. F&R Ref No.: 21175-0042WO1 In a confection as described herein, the caramel, the binder and / or the chocolate can be nutritionally-modified. In some embodiments, a confection product as described herein can contain about 20- 25% (e.g., about 22.3%) fiber, about 5-8% (e.g., about 6.6%) saturated fat, about 15-25% (e.g., about 19.9%) sugar, about 0-0.05% (e.g., about 0.01%) sodium, about 25-50% (e.g., about 38%) fruit / vegetables / legumes / nuts (FVLN), and about 10-15% (e.g., about 13.4%) protein. In some embodiments, a confection as described herein can contain about 30% to about 40% (e.g., about 30% to about 35%; about 35% to about 40%; about 36%) nuts, 28% caramel, 20% nut binder, and 16% chocolate. The confection product described herein exhibits stability at ambient temperatures. For example, the nutritionally-modified caramel and / or the nutritionally-modified chocolate do not melt or melt very little at ambient temperatures. Caramel and Methods of Making and Using In the confections described herein, a caramel can be used. Caramels using in confections are known in the art and include, for example, US Patent No.11,779,030 and EP 1450618. In addition to one or more sugars (e.g., white or brown sugar, liquid invert sugar) and sources of sugar (e.g., honey, corn syrup), caramel can include, for example, one or more dairy products (e.g., milk, sweetened condensed milk, cream, butter). In some embodiments, the caramel is a nutritionally-modified caramel. As used herein, a nutritionally-modified caramel is a caramel that contains a reduced amount of sugar and / or fat than a conventional (e.g., full sugar) caramel. A nutritionally-modified caramel can include a caramel that contains, for example, a nutritive carbohydrate sweetener and / or a sugar substitute. Nutritive carbohydrate sweeteners have varying degrees of sweetness intensity and include, without limitation, sucrose (e.g., from cane or beet), dextrose, fructose, lactose, maltose, glucose syrup solids, corn syrup solids, invert sugar, hydrolyzed lactose, honey, maple sugar, brown sugar, molasses and the like. Sugar substitutes include, without limitation, bulking agents, sugar alcohols (polyols such as glycerol), or high potency sweeteners, or combinations thereof. High potency sweeteners include aspartame, cyclamates, saccharin, acesulfame-K, neohesperidin dihydrochalcone, sucralose, alitame, stevia sweeteners, glycyrrhizin, thaumatin, and the like. F&R Ref No.: 21175-0042WO1 Examples of sugar alcohols may be any of those typically used in the art and include sorbitol, mannitol, xylitol, maltitol, isomalt, lactitol, and the like. In some embodiments, the nutritionally-modified caramel can include a sugar substitute that is a fiber, or an oligosaccharide. In some embodiments, the selected from resistant dextrin, allulose, FOS, inulin, resistant maltodextrin, tagatose, isomaltose, or combinations thereof. In some embodiments, a nutritionally-modified caramel can include peanut flour and little to no dairy solids. As used herein, nutritionally-modified caramel that substantially lacks dairy solids generally contains less than 2% (e.g., less than 1%, less than 0.5%) dairy solids. In some embodiments, a nutritionally-modified caramel can include peanut flour in place of dairy solids. In addition, a nutritionally-modified caramel can include a reduced amount of saturated fats (i.e., compared to a conventional caramel). In some embodiments, a reduced amount of saturated fats is obtained by using a vegetable oil such as, without limitation, sunflower oil, rapeseed oil, or combinations thereof instead of hard fat. In some embodiments, they may be used in combination with hard fats. As used herein, fats can include liquid fats, solid fats, animal fats, plant fats, trans fats, hydrogenated fats, and combinations thereof. As used herein, solid fat refers to a fat that is solid at ambient temperature, whereas liquid fat refers to a fat that is liquid at ambient temperature. Similarly, animal fats refer to fats derived from an animal source, whereas plant fats refer to fats derived from a plant source. Simply by way of example, plant fats include, but are not limited to, palm kernel oil or fat, cocoa butter, and combinations of these, and commercially available solid fats include a fat available from Loders Croklaan (Channahon, IL) under the tradename Freedom 300 G5, a fat available from Cargill (Minneapolis, MN) under the trade designation 56708, and fats available from Fuji Vegetable Oil, Inc. (White Plains NY) under the tradenames Parkid-MNT and Parkid LS43-E. A nutritionally-modified caramel also can include a com syrup blend such as 43 DE (dextrose equivalent) and 63 DE corn syrup. The ratio of these in the blend can be from 40:60 to about 60:4043 DE:63 DE com syrup. A nutritionally-modified caramel comprising this combination also exhibits the proper “stand up” property, which is beneficial when the nutritionally-modified caramel is intended for use in a multi-layered confection. F&R Ref No.: 21175-0042WO1 Browning of the caramel can be enhanced by adding a monosaccharide. Any monosaccharide is suitable, and examples of these include dextrose, fructose, galactose, polymeric forms of these, anhydrous forms of these, hydrates of these, or combinations of these. In some embodiments, the monosaccharide comprises dextrose. As with the solid fat, the amount of monosaccharide will depend, at least on part, on the particular monosaccharide chosen. In addition, a nutritionally-modified caramel as described herein typically exhibits a water activity of between about 0.05 and about 1.0 Aw (e.g., between about 0.1 and about 0.9 Aw; between about 0.2 and about 0.8 Aw; between about 0.3 and about 0.7 Aw; between about 0.4 and about 0.6 Aw; or between 0.3 and about 0.5 Aw). The water activity of the caramel is desirably low so that water migration from the caramel to any other components of a confection in which the caramel may be used, is minimized. While moisture content of the caramel can be a factor in the overall water activity thereof, it is not the only factor and solely determinative of the same. For example, one or more polyols may be included the caramel, and if included, may impact the water activity of the caramel. Many polyols are known in the art and any of these may be included in the caramel. Suitable examples include, but are not limited to, sorbitol, glycerin, hydrogenated starch hydrolysates, hydrogenated isomaltose, maltitol, mannitol, xylitol, erythritol, or a combination of these. As with the other components, the amount of the polyol used will depend upon the particular polyol utilized, and the desired impact, if any, on the water activity of the caramel. Generally speaking, suitable amounts of any polyol to be included in the caramel will range from 3 wt% to 8 wt% based upon the total weight of the caramel. Surprisingly, despite the importance of keeping a low water activity to avoid moisture migration, in some embodiments, the caramel has a higher moisture content than conventional caramels known in the industry, while achieving a preferable nutritional profile. A nutritionally-modified caramel also can include one or more flavoring agents and one or more coloring agents. A flavoring agent and / or a coloring agent can be an artificial flavoring agent or coloring agent, or a natural flavoring agent or coloring agent. An exemplary flavoring and / or coloring agent that can be used in a nutritionally-modified caramel as described herein is cocoa liquor. F&R Ref No.: 21175-0042WO1 In some embodiments, a nutritionally-modified caramel is soft and chewy in texture and can be formed into a slab. Surprisingly, the nutritionally-modified caramel maintains a softer and stickier texture preferable to the consumer while still maintaining the nutritional benefit. In some embodiments, a nutritionally-modified caramel can be replaced by a fruit paste (e.g., formed into a slab). In some embodiments, the caramel may be blended with a fruit paste. In some embodiments, a nutritionally-modified caramel can be plant-based (see, for example, U.S. Patent No.11,134,702). Measuring the chewiness of a confection or a component thereof (e.g., caramel, a binder, a binder matrix) includes sensory attribute metrics such as those measured using quantitative descriptive analysis techniques. Taste and texture attributes can be reliably and reproducibly measured using sensory analysis methods known as descriptive analysis techniques. The Spectrum™ method of descriptive analysis is described in Morten Meilgaard, D. Sc. et al., Sensory Evaluation Techniques (3d ed.1999). The Spectrum™ method is a custom design approach meaning that the highly trained panelists who generate the data also develop the terminology to measure the attributes of interest. Further, the method uses intensity scales created to capture the intensity differences being investigated. These intensity scales are anchored to a set of well-chosen references. Using these references helps make the data universally understandable and usable over time. The ability to reproduce the results at another time and with another panel makes the data potentially more valuable than analytical techniques, which offer similar reproducibility but lack the ability to fully capture the integrated sensory experiences perceived by humans. Descriptive analysis attributes include the Hard Overall Molars metric, which quantifies the bite hardness, Adhesive, which quantifies the stickiness of the caramel on the teeth, and Residual, which quantifies the amount of caramel remaining on the teeth after consumption. The Hard Overall Molars attribute can also be useful in identifying which caramels will perform well in multi-region confections with a crisp component because Hard Overall Molars correlates to the attribute Contrast of Chew in the multi-region confection. Contrast of Chew helps identify compositions that deliver consumers’ expectations for a desirable multi-region confection with a crisp component and a caramel which has a good combination of tastes and textures. F&R Ref No.: 21175-0042WO1 One measure of processability is the extrusion force necessary to deposit the caramel. Extrusion force, in turn, can be measured using any forward extrusion cell, such as those available under the trade designation TA.HDPlus Texture Analyser, commercially available from Texture Technologies Corp. (Scarsdale, NY) using the associated methodology. Such units measure the compression force required for a piston disc to extrude a product through a standard size outlet of 3, 5, 7 or 10 mm. As so measured, the present caramel can exhibit an extrusion force of from about 3500 to about 8000 gm (e.g., from about 4000 to about 7500) at 35°C through a 10 mm outlet. Particulates A confection as described herein can include one or more particulates. In some embodiments, particulates can include, without limitation, nuts, seeds, and / or grains. Representative nuts that can be used in a confection include, without limitation, peanuts, almonds, hazelnuts, coconuts, cashews, Brazil nuts, chestnuts, pecans, walnuts, pistachios, and combinations thereof. Representative seeds that can be used in a confection include, without limitation, flax, hemp, pumpkin, chia, sesame, pomegranate, poppy, and combinations thereof, while representative grains that can be used in a confection include, without limitation, oats, wheat, barley, quinoa, rice, (e.g., crisped rice), millet, sorghum, teff, spelt, buckwheat, and combinations thereof. Particulates also can include, without limitation, fruit (e.g., dried, freeze-dried, crystallized, or lyophilized fruit), vegetables (e.g., dried, freeze-dried, crystallized, or lyophilized vegetables), whole or ground beans (e.g., cocoa beans, coffee beans), milk powders, fat particles, sucrose, starch (e.g., hydrogenated starch hydrosylates), polyols (e.g., xylitol, erythritol, sorbitol, mannitol, maltitol), isomalt, waxes, and combinations thereof. Particulates additionally can include one or more crisp components. Crisp components include, without limitation, cereals (e.g., puffed or toasted), nut meats, biscuits, cookies, crackers, wafers, or a combination thereof. The inclusion of particulates in confections are known in the art; particulates can be incorporated into any of the components of a confection and / or as a garnish on the finished confection. F&R Ref No.: 21175-0042WO1 Binders and Methods of Making and Using A confection as described herein typically includes one or more binders. Binders are known in the art and are used to hold together particulates in the confection. See, for example, US Patent No.6,773,734; US 2024 / 0315272; US 2022 / 0192244; US 2006 / 0134285; US 2006 / 0110493. In some embodiments, a confection can include a nutritionally-modified binder. As used herein, a nutritionally-modified binder refers to a binder that contains a reduced amount of sugar and / or fat than a conventional (e.g., full-sugar) binder. A nutritionally-modified binder can contain, for example, a nutritive carbohydrate sweetener and / or a sugar substitute as discussed herein. In some embodiments, the nutritionally-modified binder can include, without limitation, resistant dextrin, allulose, FOS, inulin, resistant maltodextrin, tagatose, isomaltose, or combinations thereof. In some embodiments, a nutritionally-modified binder includes a nutritionally- modified binding syrup that includes about 1%- 12% fat (e.g., about 2%-10%; about 5%-8%; about 7%), about 10-15% fruit or nut paste (e.g., about 11%-14%; about 12%-13%; about 13%), and about 25-35% fiber (e.g., about 28%-33%; about 30%-32%; about 33%-34%; about 33%). In some embodiments, a nutritionally-modified binder can be spread or deposited on top of the caramel layer (e.g., to be positioned on top of a slab of nutritionally-modified caramel); in some embodiments, a nutritionally-modified binder can be used to coat particulates in a layer, eventually forming a matrix of binder and particulates. In some embodiments, the particles may be pressed into the binder. In an embodiment the binder may be extruded using low pressure extrusion. A nutritionally-modified binder also can include one or more flavoring agents and one or more coloring agents. A flavoring agent and / or a coloring agent can be an artificial flavoring agent or coloring agent, or a natural flavoring agent or coloring agent. One of the benefits of the nutritionally-modified binder described herein is that it can be prepared or cooked at low temperatures (e.g., about 62°C to about 82°C), thereby using less energy. F&R Ref No.: 21175-0042WO1 Chocolate and Methods of Making and Using The confections as described herein can include chocolate (e.g., dark chocolate, milk chocolate). Chocolate as used herein refers to a solid or semi-plastic food and is intended to refer to all chocolate or chocolate-like compositions containing a fat-based component phase or fat-like composition. The term is intended to include standardized or non-standardized compositions conforming to the U.S. Standards of Identity (SOI), CODEX Alimentarius and / or other international standards as well as compositions not conforming to the U.S. SOI or other international standards. The term chocolate includes dark chocolate, baking chocolate, sweet chocolate, bittersweet or semisweet chocolate, milk chocolate, white chocolate, buttermilk chocolate, skim milk chocolate, mixed dairy product chocolate, low fat chocolates, aerated chocolates, non-standardized chocolate, chocolate-like compositions, and combinations thereof. The term chocolate also refers to chocolate and chocolate blends that can be used as a coating or to encase or partially encase a confection. Representative chocolate or chocolate blends include, without limitation, dark chocolate, milk chocolate, white chocolate, sweet cocoa and vegetable fat blends, milk chocolate and vegetable fat blends, coatings made with cocoa butter, vegetable fat or both, compound coatings (i.e., made with vegetable fats other than cocoa butter), and combinations thereof. Coatings also can include fat-based compositions. In some embodiments, a coating can be derived from sugar with or without milk-derived products and can include fat and solids from vegetable or cocoa sources in differing proportions. A coating also can include a chocolate substitute containing direct cocoa butter replacements, one or more stearines, coconut oil, palm oil, butter, or any mixture thereof. Nut pastes such as peanut butter and fat, praline, compounds, or couvertures, also can be used in a coating. Representative examples of chocolate that is suitable for use in confections as described herein can be found, for example, in U.S. Patent Nos.12,114,676; 12,114,677; 11,812,762; 11,582,983; 6,170,733; US 2005 / 0084603; WO 2000 / 002460. In some embodiments, a confection as described herein includes a nutritionally- modified chocolate. As used herein, a nutritionally-modified chocolate refers to a chocolate made with reduced calorie components (e.g., a nutritive carbohydrate sweetener and / or a sugar substitute as discussed herein). The nutritionally-modified chocolate may be sugar- F&R Ref No.: 21175-0042WO1 reduced or sugar-free. In an embodiment, the nutritionally-modified chocolate coating is sugar-reduced dark chocolate, preferably, 30% sugar-reduced dark chocolate (i.e., the sugar- reduced chocolate coating is reduced 30% as compared to typical (50% cacao) dark chocolates). Simply by way of example, a representative sugar-free chocolate that can be used as a coating can include 43.6% w / w crystalline maltitol, 43.6% w / w cocoa mass, 12.3% w / w cocoa butter, and 0.5% w / w lecithin. A representative full-sugar milk chocolate that can be used as a coating can include a milk crumb that includes 13.5% w / w cocoa liquor, 53.5% w / w sugar, and 32.0% w / w milk solids. The SOI for chocolate was established by the U.S. Food and Drug Administration (FDA) under the Federal Food, Drug and Cosmetic Act (FDCA). Definitions and standards for the various types of chocolate are well established in the U.S. Non-standardized chocolates are those chocolates that have compositions that fall outside the specified ranges of the standardized chocolates. For example, non-standardized chocolates result, for example, when the nutritive carbohydrate sweetener is partially or completely replaced; when the cocoa butter (or cocoa butter alternative, cocoa butter equivalent, cocoa butter extender, cocoa butter replacer, cocoa butter substitute) or milk fat are partially or completely replaced; when components that have flavors that imitate milk, butter or chocolate are added; or when other additions or deletions in formula are made outside the FDA SOI for chocolate or combinations thereof. Chocolate-like compositions are fat-based compositions that can be used as substitutes for chocolate in applications such as panning, molding, or enrobing (e.g., carob). In some embodiments, one or more sugars in a nutritionally-modified chocolate can be replaced with, for example, soluble corn fiber (resistant dextrin) or one or more upcycled components such as cocoa pulp, spent grain, cashew fruit, coffee cherry, and the like. A nutritionally-modified chocolate as described herein can include, for example, a blend of vegetable fats (e.g., palm, sunflower), natural and / or alkalized cocoa powders, and soy lecithin. A nutritionally-modified chocolate as described herein also can include one or more flavoring agents (e.g., an artificial or a natural flavoring agent) and one or more coloring agents (e.g., an artificial or a natural coloring agent). F&R Ref No.: 21175-0042WO1 A nutritionally-modified chocolate as described herein can be formulated as a coating and used to enrobe or partially enrobe a confection. In some embodiments, a confection can be shoulder enrobed such that the particulates are visible or partially visible. Additionally or alternatively, a nutritionally-modified chocolate or a coating produced therefrom can be applied as a drizzle or particular pattern to provide decoration to the confection. Additional Components in a Confection The confections described herein can include any number of additional ingredients. For example, one or more of the components of a confection (e.g., a nutritionally-modified caramel, a nutritionally-modified binder, and / or a nutritionally-modified chocolate) can include a monosaccharide. Monosaccharides include, for example, dextrose, fructose, galactose, polymeric forms of these, anhydrous forms of these, hydrates of these, or combinations thereof. A confection as described herein also can include glycerin, one or more carbohydrates, and one or more proteins. Emulsifiers also are commonly used in confections or in components thereof. Examples of emulsifiers include lecithin derived from vegetable sources (e.g., soybean, safflower, corn), fractionated lecithins enriched in phosphatidyl choline, phosphatidyl ethanolamine or both, mono- and digylcerides, diacetyl tartaric acid esters of mono- and diglycerides (also referred to as DATEM), monosodium phosphate derivatives of mono- and diglycerides of edible fats or oils, sorbitan monostearate, hydroxylated lecithin, lactylated fatty acid esters of glycerol and propylene glycol, polyglycerol esters of fatty acids, propylene glycol mono- and di-esters of fats and fatty acids, or emulsifiers that may become approved for the US FDA-defined soft candy category. Other emulsifiers include polyglycerol polyricinoleate (PGPR), ammonium salts of phosphatidic acid, sucrose esters, oat extract, etc., any emulsifier found to be suitable in chocolate or similar fat / solid system. Confections also can include one or more bulking agents and / or one or more confectionery fillings. Bulking agents can be any of those used in the art and include polydextrose, cellulose and its derivatives, maltodextrin, gum arabic, and the like. Examples of components suitable for use in a confectionery filling include, but are not limited to, fudge, nougat, candy floss (also known as cotton candy), ganache, meringue, marzipan, hard boiled candy, toffees, butterscotch, nut brittles or croquant, pralines or nougats, truffles, F&R Ref No.: 21175-0042WO1 fourres, nut pastes, nut butters including peanut butter, coconut paste, crème paste, licorice paste, chocolate spreads, chocolate crumb, nut butter, taffy, crè, nougat, mousse, nut butter, nut crè, fruit fillings, fondant including fondant-based crès, frappe, fruit juice; vegetable juice; fruit puree; fruit pulp; vegetable pulp; vegetable puree; fruit sauce; vegetable sauce; honey; maple syrup; molasses; corn syrup; sugar syrup; liqueurs; chocolate syrup, dairy- based liquids such as milk, cream, or a combination of any number of these. In addition, a confection as described herein further can include one or more barrier layers to limit or eliminate moisture migration between, for example, the nutritionally- modified caramel and the particulates, to assist in maintaining the textural properties of either or both. Examples of components that can be used in a barrier layer include, but are not limited to, fat, hydrogenated fat, crè, whey protein, ethyl cellulose, pullulan, or a combination of these. Embodiments Embodiment 1 is a confection, comprising, consisting essentially of, or consisting of about 5-40% binder; about 10-55% caramel; and about 20-75% particulates, wherein the binder, the caramel, or both are nutritionally-modified. Embodiment 2 is a confection, comprising, consisting essentially of, or consisting of about 5-40% binder; about 10-55% caramel; about 20-75% particulates; and about 20% to about 40% chocolate, wherein one or more of the binder, the caramel, or the chocolate are nutritionally-modified. Embodiment 3 is the confection of Embodiment 1 or 2, wherein the nutritionally- modified binder comprises a nutritionally-modified binding syrup comprising, consisting essentially of, or consisting of, about 1%-12% fat, about 10%-15% fruit or nut paste, and about 25-35% fiber. Embodiment 4 is the confection of any one of the preceding Embodiments, wherein the nutritionally-modified binder comprises a nutritive carbohydrate sweetener. Embodiment 5 is the confection of any one of the preceding Embodiments, wherein the nutritionally-modified binder comprises a sugar substitute. F&R Ref No.: 21175-0042WO1 Embodiment 6 is the confection of any one of the preceding Embodiments, wherein the sugar substitute is selected from resistant dextrin, allulose, fructo-oligosaccharides (FOS), inulin, resistant maltodextrin, tagatose, isomaltose, and combinations thereof. Embodiment 7 is the confection of any one of the preceding Embodiments, wherein the nutritionally-modified binder comprises flavorings and / or coloring. Embodiment 8 is the confection of any one of the preceding Embodiments, wherein the nutritionally-modified binder is prepared at low temperature. Embodiment 9 is the confection of any one of the preceding Embodiments, wherein the nutritionally-modified binder coats the particulates to form a binder matrix. Embodiment 10 is the confection of Embodiment 9, wherein the binder matrix comprising the nutritionally-modified binder and the particulates is positioned on a layer of the nutritionally-modified caramel. Embodiment 11 is the confection of any one of the preceding Embodiments comprising about 18-22% of the nutritionally-modified binder. Embodiment 12 is the confection of any one of the preceding Embodiments, wherein the nutritionally-modified caramel comprises a nutritive carbohydrate sweetener. Embodiment 13 is the confection of any one of the preceding Embodiments, wherein the nutritionally-modified caramel comprises a sugar substitute. Embodiment 14 is the confection of any one of the preceding Embodiments, wherein the sugar substitute is selected from resistant dextrin, allulose, fructo-oligosaccharides (FOS), inulin, resistant maltodextrin, tagatose, isomaltose, or combinations thereof. Embodiment 15 is the confection of any one of the preceding Embodiments, wherein the nutritionally-modified caramel comprises peanut flour. Embodiment 16 is the confection of any one of the preceding Embodiments, wherein the nutritionally-modified caramel comprises flavorings and / or coloring. Embodiment 17 is the confection of any one of the preceding Embodiments, wherein the nutritionally-modified caramel substantially lacks dairy solids. Embodiment 18 is the confection of any one of Embodiments 1-16, wherein the nutritionally-modified caramel substantially lacks milk. Embodiment 19 is the confection of any one of the preceding Embodiments, wherein the nutritionally-modified caramel is plant-based. F&R Ref No.: 21175-0042WO1 Embodiment 20 is the confection of any one of the preceding Embodiments, wherein the nutritionally-modified caramel is a nutritionally-modified, reduced-saturated fat caramel. Embodiment 21 is the confection of Embodiment 20, wherein the nutritionally- modified, reduced-saturated fat caramel comprises an oil selected from sunflower oil, rapeseed, and combinations thereof. Embodiment 22 is the confection of Embodiment 20, wherein the nutritionally- modified, reduced-saturated fat caramel substantially lacks hard fat. Embodiment 23 is the confection of any one of the preceding Embodiments, wherein the nutritionally-modified caramel has a consistency that is slab-able. Embodiment 24 is the confection of any one of the preceding Embodiments, wherein the nutritionally-modified caramel is soft and chewy in texture. Embodiment 25 is the confection of any one of the preceding Embodiments comprising about 25-30% of the nutritionally-modified caramel. Embodiment 26 is the confection of any one of the preceding Embodiment, wherein the particulates comprise nuts, seeds, fruits, vegetables, and / or grains. Embodiment 27 is the confection of Embodiment 26, wherein the nuts are selected from peanuts, almonds, hazelnuts, coconuts, cashews, brazil nuts, chestnuts, pecans, walnuts, pistachios, and combinations thereof. Embodiment 28 is the confection of Embodiment 26, wherein the seeds are selected from flax, hemp, pumpkin, chia, sesame, pomegranate, poppy, and combinations thereof. Embodiment 29 is the confection of Embodiment 26, wherein the grains are selected from oats, wheat, barley, quinoa, rice (e.g., crisped rice), millet, sorghum, teff, spelt, buckwheat, beans, and combinations thereof. Embodiment 30 is the confection of any one of the preceding Embodiments, wherein the confection comprises about 40% particulates. Embodiment 31 is the confection of any one of Embodiments 1 or 3-30, further comprising a chocolate. Embodiment 32 is the confection of any one of the preceding Embodiments, wherein the chocolate is Standard of Identity (SOI) milk chocolate. Embodiment 33 is the confection of any one of the preceding Embodiments comprising about 20% to about 40% of chocolate. F&R Ref No.: 21175-0042WO1 Embodiment 34 is the confection of any one of the preceding Embodiments, wherein the chocolate is a nutritionally-modified chocolate. Embodiment 35 is the confection of any one of the preceding Embodiments, wherein the nutritionally-modified chocolate is nutritionally-modified dark chocolate. Embodiment 36 is the confection of any one of the preceding Embodiments, wherein the nutritionally-modified chocolate is nutritionally-modified milk chocolate. Embodiment 37 is the confection of any one of the preceding Embodiments, wherein the nutritionally-modified chocolate comprises flavorings and / or coloring. Embodiment 38 is the confection of any one of the preceding Embodiments, wherein the nutritionally-modified chocolate comprises soluble corn fiber (resistant dextrin). Embodiment 39 is the confection of Embodiment 38, wherein the soluble corn fiber (resistant dextrin) replaces a portion of the sugar in the nutritionally-modified chocolate. Embodiment 40 is the confection of any one of the preceding Embodiments, wherein the nutritionally-modified chocolate comprises a blend of vegetable fats, natural and alkalized cocoa powders, and soy lecithin. Embodiment 41 is the confection of any one of the preceding Embodiments enrobed or partially enrobed by the chocolate. Embodiment 42 is the confection of any one of the preceding Embodiments, wherein the confection exhibits a water activity of between 0.4-0.6 Aw. Embodiment 43 is the confection of any one of the preceding Embodiments, wherein the confection is stable at ambient temperatures. Embodiment 44 is the confection of any one of the preceding Embodiments, wherein the confection comprises about 20-25% fiber, about 5-8% saturated fat, about 15-25% sugar, about 0-0.05% sodium, about 25-50% fruits / vegetables / legumes / nuts (FVLN), and about 10-15% protein. Embodiment 45 is the confection of any one of the preceding Embodiments, wherein the confection comprises about 22.3% fiber, about 6.6% saturated fat, about 19.9% sugar, about 0.01% sodium, about 38% FVLN, and about 13.4% protein. Embodiment 46 is the confection of any one of the preceding Embodiments, wherein the binder is a nutritionally-modified binder. F&R Ref No.: 21175-0042WO1 Embodiment 47 is the confection of any one of the preceding Embodiments, wherein the chocolate is a nutritionally-modified chocolate. Embodiment 48 is the confection of any one of the preceding Embodiments, wherein the binder and the chocolate are nutritionally-modified. Embodiment 49 is the confection of any one of the preceding Embodiments, wherein the binder, the caramel and the chocolate are nutritionally modified. Embodiment 50 is the confection of any one of the preceding Embodiments, wherein the binder and the chocolate are nutritionally-modified. Embodiment 51 is the confection of any one of the preceding Embodiments, wherein the nutritionally-modified chocolate is milk chocolate or dark chocolate. In accordance with the present invention, there may be employed molecular biology, microbiology, biochemical, and recombinant DNA techniques within the skill of the art. Such techniques are explained fully in the literature. The invention will be further described in the following examples, which do not limit the scope of the methods and compositions of matter described in the claims. EXAMPLES Example 1—Binder Formulations Various binder formulations are shown below in Tables 1-6 (a Control binder formulation is shown below in Table 7). For each formulation, the corn syrup, water, vegetable oil, and glycerol were kept in a hotbox. The corn syrup, water, and glycerol were mixed with the nutriose for 3 min on medium speed until the nutriose was mostly dissolved. The rest of the ingredients were added and mixed again for 3 more minutes on medium speed or until the ingredients were dissolved and the mixture was smooth. Table 1. Binder Formula 14.75 Formula / Preweigh F&R Ref No.: 21175-0042WO1 Water 4.50% 765.0 Nutriose FM-06 (powder) 28.22% 4797.4 . . Formula / Preweigh Ingredients % of Sub % of Overall g Batch Table 3. Binder Formula 14.25 Formula / Preweigh F&R Ref No.: 21175-0042WO1 Vegetable Oil 8.20% 1394.0 Glycerol 6.13% 1041.3 . . Formula / Preweigh Ingredients % of Sub % of Overall g Batch Table 5. Binder Formula 11.5 Formula / Preweigh F&R Ref No.: 21175-0042WO1 Lecithin 0.30% 51.0 100.00% Formula / Preweigh Ingredients % of Sub % of Overall g Batch Table 7. Binder Full Sugar Formula Formula / Preweigh I di t % f Sb % f O ll Bth F&R Ref No.: 21175-0042WO1 Nut / Binder Matrix 30,000.00 SR Binder 35.70% 10,710.00 Binder Formula 14.75 had the highest H, W, and G and the lowest fiber. It came off the rolls well but had some trouble in the slitter and guillotine. Binder Formula 14.5 did not come off the rolls well. Binder Formula 14.25 was expected to be the hardest of the three 14.x formulations due to the 14.25 formula having the highest fiber content. Binder Formula 11.75 was slightly oily, and no observations were recorded for Binder Formula 11.5. Binder Formula 11.25 was expected to be the hardest of the three 11.x formulations due to the 11.25 formula having the highest fiber content. Example 2—Trial #1 Goal The objective is to create variations that not only appeal to consumers but also fit specific nutritional profiles. One goal was to create variations that have 30% reduced sugar and 50% more peanuts, and a second goal was to create variations that have 50% reduced sugar and 50% more peanuts. The trial consisted of binder creation, caramel batching, chocolate production, and enrobing / packaging. The trial involved two binder recipes (i.e., full sugar binder, nutritionally-modified (“3.5”) binder), two caramel recipes (i.e., full sugar “dairy” caramel, nutritionally-modified (“3.5”) caramel), and three chocolate recipes (i.e., Standard of Identity (SOI) full sugar milk chocolate, nutritionally-modified (“3.5”) dark chocolate, and nutritionally-modified (“3.5”) milk chocolate). Tables 8-11 describe the different product variations that were produced. Table 8. Product Variations Binder Caramel Chocolate Method F&R Ref No.: 21175-0042WO1 Recipe Comparison Table 9. Binders Full Sugar Binder 3.5 Binder Contains Sugar Contains Fiber Dairy Caramel 3.5 Caramel Contains non-fat dry Contains Peanut Flour . SOI Milk Chocolate 3.5 Dark Chocolate 3.5 Milk Chocolate Milk chocolate with higher sugar than 3.5 Caramel and Binder Production The objective was to create two types of caramel (full-sugar dairy caramel and nutritionally-modified 3.5 caramel) and refine the binder slabbing process. 3.5 Caramel: 3.5 caramel was successfully created by carefully monitoring temperatures and making slight adjustments to the recipe. Full Sugar Binder: Two batches of the full sugar binder were unsuccessful due to inconsistencies in texture and taste. A third batch was successful, highlighting the importance of precise temperature control. F&R Ref No.: 21175-0042WO1 Observations: The milk mixture in the dairy caramel was closely monitored to prevent cavitation. The sugar-water mixture was maintained at around 70°F before adding it to the mixer. Water was reintroduced if evaporation occurred during heating. The vegetable oil was heated to 60°F before combining with other ingredients. Binder Matrix: The binder matrix was made by combining warm peanuts with warm binder (full sugar binder or nutritionally-modified 3.5 binder). Enrobing Process Full sugar binder matrix and dairy caramel combinations were enrobed using SOI milk chocolate or hand-tempered nutritionally-modified 3.5 milk chocolate. Nutritionally-modified 3.5 binder matrix and dairy caramel combinations were enrobed using nutritionally-modified 3.5 dark chocolate. Summary: Temperature control was critical in both caramel and binder production. Consistency in height during slabbing affects packing and presentation. Monitoring the slab heights before compiling the binder matrix and a layer of caramel together is key for a standard quality bar. Example 3—Trial #2 A. Summary of Trial The goal of the trial was to create samples for quantitative consumer testing, internal review and working out new formulas. Three different variants (#1, #3, #5) were created to evaluate the level of sweetness, chocolate essences, texture etc. Table 12. Final Formulations Variant # Binder Caramel Coating Sugar Amount (g) F&R Ref No.: 21175-0042WO1 #3 Full Sugar Dairy 3.5 Milk 31.13 50 / 50** B. 3.5 Binder Recipe and Process Peanuts were kept in a 60°C hotbox, as were the corn syrup, water, vegetable oil, and glycerol. Corn syrup, water, and glycerol were mixed with nutriose for 3 min on medium speed until the nutriose was mostly dissolved. The rest of the ingredients were added and the composition was mixed again for 3 more minutes on medium speed or until the ingredients were dissolved and the mixture was smooth. Height measurements were taken across the slab with calipers at the beginning, middle and end of the run. Table 13.3.5 Binder Recipe Ingredient Percentage Batch (g) Corn Syrup 63 DE 36.06% 6130.2 . Dimensions Measurement Sl b h i ht f b th bi d 165 C. Sugar Binder Recipe and Process Peanuts were kept at 60°C in a hotbox as were the corn syrup, water, vegetable oil, and glycerol. The corn syrup, sugar and glycerol were mixed together at 175 RPM for 5–10 minutes, followed by stirring with a scraper, and then continued mixing for a total of 30 minutes until effective in combining the ingredients and smooth consistency. Measurements were taken across the slab with calipers. F&R Ref No.: 21175-0042WO1 Table 15. Sugar Binder Processing Conditions Equipment Temperature Forming Rolls 55°C ° Ingredient Percentage Batch (g) Corn Syrup 63 DE 47.68% 8105.6 Dimensions Measurement Slab height with binding matrix and caramel layer 16.5 mm D. Dairy Caramel Layer Recipe and Process The vegetable oil was kept in hotbox at 60°C. Recon ingredients (see Table 18 below), except for soy lecithin, were mixed for 10 minutes, then vegetable oil and soy lecithin was added and mixed for another 30 minutes. The milk mix was transferred to a savage cooker already containing caramel syrup mix and cooked to 233°F and a NIR measurement for moisture of 11-12%. Caramel in the raw tank should be agitated. The increased level of water in the milk mix formulation led to a longer run time before reaching a productive state. Weighed caramel was added to the savage tanks. The mass of caramel was divided by 24, and peanut paste added. Four batches of caramel were made. Initially, slabbing of the caramel was difficult because it was sticking to the chill roll. To prevent that, a release agent can be added and the F&R Ref No.: 21175-0042WO1 temperatures adjusted. The target moisture content is 11-12% (determined using a NIR machine). The batches of caramel passed the stand up test. Table 18. Caramel Recipes Ingredients Percentage Amount (g) Recon Mix 1 =41,400.00 E. Caramel Skid Caramel was slabbed using a caramel skid as follows. At start-up, the thermal oil was at 128°C. Once the heat transfer fluid (SP) in the thermal Oil system reached 160°C, the mass flow controller (MFC) was started and began flushing the system with 80°C water for 5 minutes. The raw caramel was pumped up to the MFC, starting with a pump speed of 100%, then dropped to 75%, 60%, 50%, 40%, 35%, and 32% over the course of 10 minutes. pump speed was subsequently maintained at 28% to 32% with the thermal oil at a temperature of 143°C. The caramel coming out of the MFC was 78.4°C at a pump speed of 32%, which corresponded to a flowrate of 77 kg / hr. The temperature of the caramel coming out of the F&R Ref No.: 21175-0042WO1 MFC was 84°C when the pump speed was changed to 30%, which corresponded to a flowrate of 71 kg / hr. Caramel was measured frequently starting at 18.6%, and the pump speed was changed to 29%. The caramel was moved from dispensing into a holding tank, where it is held until it reaches its moisture target, after which it is moved into the browning tank with agitation. The moisture content at this stage was 10.2%. The pressure on steam feeding the browning tank was dropped from 1.1 to 06 bar; the temperature of the thermal oil was 155°C. The third batch of caramel was created in a makeup tank. The pump speed was 78 kg / hr and the temp of browning was 99.5°C. Circulation through the browning tank was changed to 35%, and the caramel was browning nicely. The thermal oil was at a temperature of 152°C and the moisture content during the browning was 14.1%. The speed of MFC was changed to 29% due to the moisture of the caramel being too high. The caramel from the browning tank was slabbed. The 4th batch had a moisture content of 12.3% and 12.4% with a final moisture content of 11.9%. F. Enrobing The binder matrix slabbed with caramel was enrobed using either SOI milk chocolate or 3.5 milk chocolate (see Table 19). A 3.5 dark chocolate also was made for enrobing (Table 19). The various combinations of binder, caramel and chocolate are shown in Table 12. Table 19. Chocolate Recipes 3.5 Milk Chocolate Coating 3.5 Dark Chocolate Coating nt % % % % F&R Ref No.: 21175-0042WO1 chocolate chocolate Bars were pressed down evenly to ensure all sides were covered. Heights were determined with calipers to ensure consistency. Shoulder enrobing also is evaluated. Table 20. Product Features Target Center Weight (prior to enrobing) 17.22 g . Height (before enrobing) 168 Tabl e 22. Product Features Post Enrobing Weight of Chocolate Coating Uncoated product Coated product After being enrobed, the bars were packaged. Example 4—Force Data A texture analyzer was used to measure the amount of force required to break a section of the binder matrix (i.e., binder and nuts) to identify ideal binder formulations. An ideal binder formulation is one that is firm enough to set up but one that remains as tender as possible over time. See FIG.1. F&R Ref No.: 21175-0042WO1 Table 23. Force Measurements Batch Week 4 Force Week 8 Force Week 12 Force 1 175.32 125.72 180 It is to be understood that, while the methods and compositions of matter have been described herein in conjunction with a number of different aspects, the foregoing description of the various aspects is intended to illustrate and not limit the scope of the methods and compositions of matter. Other aspects, advantages, and modifications are within the scope of the following claims. Disclosed are methods and compositions that can be used for, can be used in conjunction with, can be used in preparation for, or are products of the disclosed methods and compositions. These and other materials are disclosed herein, and it is understood that combinations, subsets, interactions, groups, etc. of these methods and compositions are disclosed. That is, while specific reference to each various individual and collective combinations and permutations of these compositions and methods may not be explicitly F&R Ref No.: 21175-0042WO1 disclosed, each is specifically contemplated and described herein. For example, if a particular composition of matter or a particular method is disclosed and discussed and a number of compositions or methods are discussed, each and every combination and permutation of the compositions and the methods are specifically contemplated unless specifically indicated to the contrary. Likewise, any subset or combination of these is also specifically contemplated and disclosed.

Claims

F&R Ref No.: 21175-0042WO1 WHAT IS CLAIMED IS:

1. A confection, comprising, consisting essentially of, or consisting of: about 5-40% binder; about 10-55% caramel; and about 20-75% particulates, wherein the binder, the caramel, or both are nutritionally-modified.

2. The confection of claim 1, wherein the nutritionally-modified binder comprises a nutritionally-modified binding syrup comprising, consisting essentially of, or consisting of, about 1%-12% fat, about 10%-15% fruit or nut paste, and about 25-35% fiber.

3. The confection of claim 1, wherein the nutritionally-modified binder comprises a nutritive carbohydrate sweetener.

4. The confection of claim 1, wherein the nutritionally-modified binder comprises a sugar substitute.

5. The confection of claim 4, wherein the sugar substitute is selected from resistant dextrin, allulose, fructo-oligosaccharides (FOS), inulin, resistant maltodextrin, tagatose, isomaltose, and combinations thereof.

6. The confection of claim 1, wherein the nutritionally-modified binder comprises flavorings and / or coloring.

7. The confection of claim 1, wherein the nutritionally-modified binder is prepared at a temperature of about 62-82°C.

8. The confection of claim 1, wherein the nutritionally-modified binder is combined with the particulates to form a nutritionally-modified binder matrix.F&R Ref No.: 21175-0042WO1 9. The confection of claim 8, wherein a slabbed layer of the nutritionally- modified binder matrix is combined with a layer of the nutritionally-modified caramel.

10. The confection of claim 1 comprising about 18-22% of the nutritionally- modified binder.

11. The confection of claim 1, wherein the nutritionally-modified caramel comprises a nutritive carbohydrate sweetener.

12. The confection of claim 1, wherein the nutritionally-modified caramel comprises a sugar substitute.

13. The confection of claim 12, wherein the sugar substitute is selected from resistant dextrin, allulose, fructo-oligosaccharides (FOS), inulin, resistant maltodextrin, tagatose, isomaltose, or combinations thereof.

14. The confection of claim 1, wherein the nutritionally-modified caramel comprises peanut flour.

15. The confection of claim 1, wherein the nutritionally-modified caramel comprises flavorings and / or coloring.

16. The confection of claim 1, wherein the nutritionally-modified caramel substantially lacks dairy solids.

17. The confection of claim 1, wherein the nutritionally-modified caramel substantially lacks milk.

18. The confection of claim 1, wherein the nutritionally-modified caramel is plant-based.F&R Ref No.: 21175-0042WO1 19. The confection of claim 1, wherein the nutritionally-modified caramel is a nutritionally-modified, reduced-saturated fat caramel.

20. The confection of claim 19, wherein the nutritionally-modified, reduced- saturated fat caramel comprises a vegetable oil selected from sunflower oil, rapeseed, and combinations thereof.

21. The confection of claim 19, wherein the nutritionally-modified, reduced- saturated fat caramel substantially lacks hard fat.

22. The confection of claim 1, wherein the nutritionally-modified caramel is slab- able.

23. The confection of claim 1, wherein the nutritionally-modified caramel is soft and chewy in texture.

24. The confection of claim 1 comprising about 25-30% of the nutritionally- modified caramel.

25. The confection of claim 1, wherein the particulates comprise nuts, seeds, fruits, vegetables, and / or grains.

26. The confection of claim 25, wherein the nuts are selected from peanuts, almonds, hazelnuts, coconuts, cashews, Brazil nuts, chestnuts, pecans, walnuts, pistachios, and combinations thereof.

27. The confection of claim 25, wherein the seeds are selected from flax, hemp, pumpkin, chia, sesame, pomegranate, poppy, and combinations thereof.F&R Ref No.: 21175-0042WO1 28. The confection of claim 25, wherein the grains are selected from oats, wheat, barley, quinoa, rice (e.g., crisped rice), millet, sorghum, teff, spelt, buckwheat, beans, and combinations thereof.

29. The confection of claim 1, wherein the confection comprises about 40% particulates.

30. The confection of claim 1, further comprising a chocolate.

31. The confection of claim 30, wherein the chocolate is a Standard of Identity (SOI) milk chocolate.

32. The confection of claim 30 comprising about 20% to about 40% of chocolate.

33. The confection of claim 30, wherein the chocolate is a nutritionally-modified chocolate.

34. The confection of claim 33, wherein the nutritionally-modified chocolate is nutritionally-modified dark chocolate.

35. The confection of claim 33, wherein the nutritionally-modified chocolate is nutritionally-modified milk chocolate.

36. The confection of claim 33, wherein the nutritionally-modified chocolate comprises flavorings and / or coloring.

37. The confection of claim 33, wherein the nutritionally-modified chocolate comprises soluble corn fiber (dextrin resistant).

38. The confection of claim 37, wherein the soluble corn fiber (dextrin resistant) replaces a portion of the sugar in the nutritionally-modified chocolate.F&R Ref No.: 21175-0042WO1 39. The confection of claim 33, wherein the nutritionally-modified chocolate comprises a blend of vegetable fats, natural and alkalized cocoa powders, and soy lecithin.

40. The confection of claim 30 enrobed or partially enrobed by the chocolate.

41. The confection of claim 1, wherein the confection exhibits a water activity of between 0.4-0.6 Aw.

42. The confection of claim 1, wherein the confection is stable at ambient temperatures.

43. The confection of claim 1, wherein the confection comprises about 20-25% fiber, about 5-8% saturated fat, about 15-25% sugar, about 0-0.05% sodium, about 25-50% fruits / vegetables / legumes / nuts (FVLN), and about 10-15% protein.

44. The confection of claim 1, wherein the confection comprises about 22.3% fiber, about 6.6% saturated fat, about 19.9% sugar, about 0.01% sodium, about 38% fruits / vegetables / legumes / nuts (FVLN), and about 13.4% protein.

45. A confection, comprising, consisting essentially of, or consisting of: about 5-40% binder; about 10-55% caramel; about 20-75% particulates; and about 20% to about 40% chocolate, wherein one or more of the binder, the caramel, or the chocolate are nutritionally-modified.

46. The confection of claim 45, wherein the binder is a nutritionally-modified binder.F&R Ref No.: 21175-0042WO1 47. The confection of claim 45, wherein the chocolate is a nutritionally-modified chocolate.

48. The confection of claim 45, wherein the binder and the chocolate are nutritionally-modified.

49. The confection of claim 45, wherein the binder, the caramel and the chocolate are nutritionally modified.

50. The confection of claim 45, wherein the binder and the chocolate are nutritionally-modified.

51. The confection of claim 45, wherein the nutritionally-modified chocolate is milk chocolate or dark chocolate.

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