EP2503901A1 - High milk content cereal bar - Google Patents

High milk content cereal bar

Info

Publication number
EP2503901A1
EP2503901A1 EP10787068A EP10787068A EP2503901A1 EP 2503901 A1 EP2503901 A1 EP 2503901A1 EP 10787068 A EP10787068 A EP 10787068A EP 10787068 A EP10787068 A EP 10787068A EP 2503901 A1 EP2503901 A1 EP 2503901A1
Authority
EP
European Patent Office
Prior art keywords
product according
cereal
cooked
sugar
food product
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP10787068A
Other languages
German (de)
French (fr)
Inventor
Pierre Félix Fourre
Marie Georgina Roy
Christine Truppe
Alexis Mikael Paul Lecat
Christophe Dautremont
Josef Burri
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Nestec SA
Original Assignee
Nestec SA
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Nestec SA filed Critical Nestec SA
Priority to EP10787068A priority Critical patent/EP2503901A1/en
Publication of EP2503901A1 publication Critical patent/EP2503901A1/en
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/19—Dairy proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/175—Amino acids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/126—Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/20—Extruding
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates to a food product comprising cooked-extruded cereal-based particles in a sugar-based binder, having a milk protein content of at least 8% and a lysine blockage of less than 30%. It also relates to a method of manufacture of such a food product and to the use of such a food product for infant or child nutrition.
  • Cereal bars are generally manufactured by mixing cereal flakes with pieces of nuts, fruits, chocolate etc. with a syrup in order to form a cohesive structure. Cereal bars having a high protein content mainly rely on the addition of ingredients having high protein content. However, it has hitherto been difficult to introduce high amounts of milk protein into traditional cereal bars.
  • WO 03/030659 describes the manufacture of extruded milk- based snacks comprising a high amount of total milk solids .
  • US 7, 220, 442 B2 describes a way to make nutrition bars having up to 40% of non-soy protein.
  • the object of the present invention is therefore to provide a cereal-based food product having improved stability and improved nutritional properties.
  • the invention relates to a food product comprising cooked-extruded cereal-based particles in a sugar-based binder and having a milk protein content of at least 8%, a lactose content of less than 5% and wherein the lysine blockage of the food product is less than 30%.
  • a method for the manufacture of a food product comprising the step of mixing cooked-extruded cereal-based particles comprising milk protein with a sugar-based binder to provide said food product is provided .
  • the food product of the present invention comprises cooked-extruded cereal-based particles.
  • cooked- extruded cereal-based particles preferably comprise at least 16% milk protein, more preferably at least 20 ⁇ 6 , even more preferably at least 30%, most preferably at least 40% milk protein.
  • the milk protein content of the cereal-based particles is between 25 and 50%. These particles are used in such an amount that the present food product has a milk protein content of at least 8%. In a preferred embodiment, the milk protein content of the present products is between 10-20%.
  • milk protein is to be understood casein and/or whey protein.
  • the milk protein is whey protein.
  • the milk protein may be provided by non-fat milk solids, skimmed milk powder, whey protein isolate, whey protein concentrate, whole milk powder, caseinate, or any mixtures thereof.
  • the milk protein is provided essentially by whey protein isolate such as Lacprodan®.
  • the products of the invention have a low lactose content.
  • low lactose content is meant less than 5% lactose by weight on a dry matter basis.
  • the lactose content is less than 1%. This ensures that only a small amount of Maillard reaction can occur such that the product does not discolour and does not develop unwanted tastes. Stability upon storage is therefore improved.
  • the cereal-based particles present in the products of the invention are cooked-extruded which confers to these particles a macroscopic expanded structure.
  • the starch (generally from cereal) is at least partially gelatinised .
  • Cereals are monocotyledonous plants of the Poaceae family (grass family) cultivated for their edible, starchy grains. Examples of cereals include barley, brown rice, wild rice, buckwheat, bulgur, corn, millet, oat, sorghum, spelt, triticale, rye, wheat, wheat berries, teff, canary grass, Job's tears and fonio.
  • pseudocereals Plant species that do not belong to the grass family also produce starchy seeds or fruits that may be used in the same way as cereal grains, are called pseudocereals .
  • Examples of pseudocereals include amaranth, buckwheat, tartar buckwheat and quinoa. When designating cereals, this will include both cereal and pseudocereals.
  • the cereal source used to make the cereal-based particles is preferably selected from wheat, corn, oat, barley, rice, sorghum, or any mixtures thereof.
  • the products of the invention have a lysine blockage of less than 30%. Lysine blockage is a parameter which is known in the art. It can be measured by the FAST method as described in "The FAST method, a rapid approach of the nutritional quality of heat-treated foods" by Birlouez- Aragon, I. et al . in Food, 45, 2001, p.201-205.
  • Lysine blockage expresses the amount of non-available lysine in the finished products. Lysine is an essential amino acid and it is also the limiting amino acid in cereal protein. It also plays an important role, inter alia, in calcium absorption. It is therefore advantageous to have a limited amount of blocked lysine, i.e. a limited amount of lysine which is not available to the body, in the products of the invention. Therefore, the lysine blockage is preferably less than 20%, more preferably less than 10%, most preferably less than 5%. In this way, an increased amount of "reactive" lysine, i.e. lysine which is available to the body, increases the nutritional quality of the product.
  • the products of the invention have a good nutritional profile. Indeed, they comprise milk protein and have a limited amount of blocked lysine such that the protein quality is maintained. Further, the products do not discolour nor develop unwanted tastes during manufacture or storage, partly due to the low amount of lactose present which is important for good visual and organoleptic properties.
  • the good organoleptic properties are further enhanced by the fact that the food product comprises cereal-based particles which have been cooked- extruded, which results in a crunchy, palatable product. Additionally, the products have been shown to be stable under storage with no protein quality degradation over time .
  • the cereal-based particles are coated with a humidity barrier.
  • the humidity barrier may be a sugar, salt and/or fat coating for example.
  • the humidity barrier coating may also comprise flavours, colourings. This may increase the organoleptic and visual properties of the product, at the same time as preserving the product from humidity.
  • the particles used in the products of the present invention may assume any shape or form. For example, they may be in the shape of round, square, triangular pellets. They may also be banana-shaped, loops, window shaped, flower-shaped etc. They may have a dimension ranging from 3mm to about 2cm. Preferably, they are about 3-4mm in dimension .
  • the product of the invention preferably comprises the cooked-extruded particles in an amount of at least 50%.
  • the product of the invention comprises a sugar-based binder.
  • the sugar-based binder is used in an amount up to 50%.
  • the product comprises 55% of cooked- extruded particles and 45% of sugar-based binder.
  • the sugar-based binder preferably comprises non-reducing sugars such as sucrose
  • the sugar-based binder of the invention may comprise any of the above-mentioned non- reducing sugars or any combinations thereof.
  • the sugar-based binder may also comprise fibre, such as wheat fibres. These can be used as sugar replacers while having the effect of increasing the nutritional properties of the product.
  • the product may comprise further inclusions such as pieces of nuts, fruits, chocolate, cereal flakes etc.
  • the product is preferably at least partially enrobed.
  • the enrobing may further contribute to the nutritional value of the product and/or to the visual, organoleptic characteristics of the product.
  • the enrobing may comprise flavouring and/or colourings.
  • the product of the invention preferably has a water activity Aw of 0.35 +/-0.05, more preferably about 0.35 +/-0.03. Water activity may be measured with a Rotronics apparatus . It may assume any shape or form, such as a bar, cylinder, cube, etc.
  • the product of the invention is a nutrition bar .
  • the product may be consumed as such. Preferably, it is used for infant or child nutrition. Indeed, due to the low lysine blockage and to the high protein quality, the product is particularly suited for infants and children, for whom the intake of calcium and milk protein is of high importance .
  • the present invention also provides a method for the manufacture of a food product as described above.
  • the present method comprises the step of mixing cooked- extruded cereal-based particles comprising milk protein with a sugar-based binder to provide the present food product .
  • the mixing is preferably carried out using common batch mixing apparatus, for dry mixing or wet mixing.
  • the mixing may comprise further ingredients selected from fruit pieces, chocolate pieces, nuts, cereal flakes, or any mixtures thereof.
  • the invention presents the advantages that it is now possible to produce cereal-based products having a high milk protein content which are stable under storage.
  • the protein quality of such products does not deteriorate over time and the organoleptic properties are good.
  • the nutritional properties of such products are improved.
  • the present invention is further illustrated by means of the following non-limiting examples.
  • the dry mix ingredients shown in the table below were first dry mixed using a PRODIMA AC-LI-500 batch mixer. Then the dry mix is mixed with the oil mix in a mixing tank equipped with an impeller, at a temperature of 60 °C, in an dry mix: oil mix amount of 90:1. The wet mix is then cooked-extruded in a single screw extruder at a temperature of 85°C, and pressure of 50 bars. The extruded products are formed into particles having a dimension of about 3mm and dried.
  • a coating mix is prepared with ingredients indicated in the table below.
  • the particles are coated with coating mix, in a cereal base:coating mix weight ratio of 71:29. After mixing, the mixture is formed into bar shapes and dried .
  • the products have a lysine blockage of less than 30% and are stable under storage at room temperature for at least 2 months .

Abstract

The present invention relates to a food product comprising cooked-extruded cereal-based particles in a sugar-based binder, having a milk protein content of at least 8% and a lysine blockage of less than 30%. It also relates to a method of manufacture of such a food product and to the use of such a food product for infant or child nutrition.

Description

High milk content cereal bar
Field of the invention
The present invention relates to a food product comprising cooked-extruded cereal-based particles in a sugar-based binder, having a milk protein content of at least 8% and a lysine blockage of less than 30%. It also relates to a method of manufacture of such a food product and to the use of such a food product for infant or child nutrition.
Background of the invention
Cereal bars are generally manufactured by mixing cereal flakes with pieces of nuts, fruits, chocolate etc. with a syrup in order to form a cohesive structure. Cereal bars having a high protein content mainly rely on the addition of ingredients having high protein content. However, it has hitherto been difficult to introduce high amounts of milk protein into traditional cereal bars. WO 03/030659 describes the manufacture of extruded milk- based snacks comprising a high amount of total milk solids .
US 7, 220, 442 B2 describes a way to make nutrition bars having up to 40% of non-soy protein.
The stability either during manufacture or storage of cereal products having high amounts of milk protein and the nutritional qualities of such products are still to be addressed. Object of the invention
The object of the present invention is therefore to provide a cereal-based food product having improved stability and improved nutritional properties.
This object is solved by means of the independent claims. The dependent claims further develop the central idea of the invention. Brief description of the invention
Thus, in a first aspect, the invention relates to a food product comprising cooked-extruded cereal-based particles in a sugar-based binder and having a milk protein content of at least 8%, a lactose content of less than 5% and wherein the lysine blockage of the food product is less than 30%.
In a second aspect, a method for the manufacture of a food product comprising the step of mixing cooked-extruded cereal-based particles comprising milk protein with a sugar-based binder to provide said food product is provided .
Finally, the use of a food product, for infant or child nutrition also forms part of the invention.
Detailed description of the invention
The food product of the present invention comprises cooked-extruded cereal-based particles. Such cooked- extruded cereal-based particles preferably comprise at least 16% milk protein, more preferably at least 20 ~6 , even more preferably at least 30%, most preferably at least 40% milk protein. In an embodiment, the milk protein content of the cereal-based particles is between 25 and 50%. These particles are used in such an amount that the present food product has a milk protein content of at least 8%. In a preferred embodiment, the milk protein content of the present products is between 10-20%.
By milk protein is to be understood casein and/or whey protein. Preferably, the milk protein is whey protein. The milk protein may be provided by non-fat milk solids, skimmed milk powder, whey protein isolate, whey protein concentrate, whole milk powder, caseinate, or any mixtures thereof. Preferably, the milk protein is provided essentially by whey protein isolate such as Lacprodan®. When any of the above sources are used as the main milk protein source, it is ensured that the sources have a lactose content such that the total lactose content in the final product is less than 5% by weight, preferably less than 1% by weight.
Indeed, the products of the invention have a low lactose content. By low lactose content is meant less than 5% lactose by weight on a dry matter basis. Preferably, the lactose content is less than 1%. This ensures that only a small amount of Maillard reaction can occur such that the product does not discolour and does not develop unwanted tastes. Stability upon storage is therefore improved.
The cereal-based particles present in the products of the invention are cooked-extruded which confers to these particles a macroscopic expanded structure. Preferably, the starch (generally from cereal) is at least partially gelatinised . Cereals are monocotyledonous plants of the Poaceae family (grass family) cultivated for their edible, starchy grains. Examples of cereals include barley, brown rice, wild rice, buckwheat, bulgur, corn, millet, oat, sorghum, spelt, triticale, rye, wheat, wheat berries, teff, canary grass, Job's tears and fonio. Plant species that do not belong to the grass family also produce starchy seeds or fruits that may be used in the same way as cereal grains, are called pseudocereals . Examples of pseudocereals include amaranth, buckwheat, tartar buckwheat and quinoa. When designating cereals, this will include both cereal and pseudocereals. The cereal source used to make the cereal-based particles is preferably selected from wheat, corn, oat, barley, rice, sorghum, or any mixtures thereof.
The products of the invention have a lysine blockage of less than 30%. Lysine blockage is a parameter which is known in the art. It can be measured by the FAST method as described in "The FAST method, a rapid approach of the nutritional quality of heat-treated foods" by Birlouez- Aragon, I. et al . in Food, 45, 2001, p.201-205.
Lysine blockage expresses the amount of non-available lysine in the finished products. Lysine is an essential amino acid and it is also the limiting amino acid in cereal protein. It also plays an important role, inter alia, in calcium absorption. It is therefore advantageous to have a limited amount of blocked lysine, i.e. a limited amount of lysine which is not available to the body, in the products of the invention. Therefore, the lysine blockage is preferably less than 20%, more preferably less than 10%, most preferably less than 5%. In this way, an increased amount of "reactive" lysine, i.e. lysine which is available to the body, increases the nutritional quality of the product.
The products of the invention have a good nutritional profile. Indeed, they comprise milk protein and have a limited amount of blocked lysine such that the protein quality is maintained. Further, the products do not discolour nor develop unwanted tastes during manufacture or storage, partly due to the low amount of lactose present which is important for good visual and organoleptic properties. The good organoleptic properties are further enhanced by the fact that the food product comprises cereal-based particles which have been cooked- extruded, which results in a crunchy, palatable product. Additionally, the products have been shown to be stable under storage with no protein quality degradation over time .
In an embodiment of the invention, the cereal-based particles are coated with a humidity barrier. The humidity barrier may be a sugar, salt and/or fat coating for example. The humidity barrier coating may also comprise flavours, colourings. This may increase the organoleptic and visual properties of the product, at the same time as preserving the product from humidity.
The particles used in the products of the present invention may assume any shape or form. For example, they may be in the shape of round, square, triangular pellets. They may also be banana-shaped, loops, window shaped, flower-shaped etc. They may have a dimension ranging from 3mm to about 2cm. Preferably, they are about 3-4mm in dimension . The product of the invention preferably comprises the cooked-extruded particles in an amount of at least 50%.
In addition to the cooked-extruded particles, the product of the invention comprises a sugar-based binder.
Preferably, the sugar-based binder is used in an amount up to 50%. Typically, the product comprises 55% of cooked- extruded particles and 45% of sugar-based binder.
The sugar-based binder preferably comprises non-reducing sugars such as sucroseThe sugar-based binder of the invention may comprise any of the above-mentioned non- reducing sugars or any combinations thereof.
The sugar-based binder may also comprise fibre, such as wheat fibres. These can be used as sugar replacers while having the effect of increasing the nutritional properties of the product.
The product may comprise further inclusions such as pieces of nuts, fruits, chocolate, cereal flakes etc.
The product is preferably at least partially enrobed. The enrobing may further contribute to the nutritional value of the product and/or to the visual, organoleptic characteristics of the product. For instance the enrobing may comprise flavouring and/or colourings. The product of the invention preferably has a water activity Aw of 0.35 +/-0.05, more preferably about 0.35 +/-0.03. Water activity may be measured with a Rotronics apparatus . It may assume any shape or form, such as a bar, cylinder, cube, etc.
Preferably, the product of the invention is a nutrition bar .
The product may be consumed as such. Preferably, it is used for infant or child nutrition. Indeed, due to the low lysine blockage and to the high protein quality, the product is particularly suited for infants and children, for whom the intake of calcium and milk protein is of high importance .
The present invention also provides a method for the manufacture of a food product as described above. The present method comprises the step of mixing cooked- extruded cereal-based particles comprising milk protein with a sugar-based binder to provide the present food product .
The mixing is preferably carried out using common batch mixing apparatus, for dry mixing or wet mixing.
In an embodiment, the mixing may comprise further ingredients selected from fruit pieces, chocolate pieces, nuts, cereal flakes, or any mixtures thereof.
The invention presents the advantages that it is now possible to produce cereal-based products having a high milk protein content which are stable under storage. The protein quality of such products does not deteriorate over time and the organoleptic properties are good. Moreover, the nutritional properties of such products are improved. The present invention is further illustrated by means of the following non-limiting examples.
Examples
Example 1
The dry mix ingredients shown in the table below were first dry mixed using a PRODIMA AC-LI-500 batch mixer. Then the dry mix is mixed with the oil mix in a mixing tank equipped with an impeller, at a temperature of 60 °C, in an dry mix: oil mix amount of 90:1. The wet mix is then cooked-extruded in a single screw extruder at a temperature of 85°C, and pressure of 50 bars. The extruded products are formed into particles having a dimension of about 3mm and dried.
A coating mix is prepared with ingredients indicated in the table below. The particles are coated with coating mix, in a cereal base:coating mix weight ratio of 71:29. After mixing, the mixture is formed into bar shapes and dried .
The products have a lysine blockage of less than 30% and are stable under storage at room temperature for at least 2 months .
Ingredients Dry mix Oil mix Coating mix
Whey protein 38%
isolate
(Lacprodan®)
Milk powder (26% 3%
fat)
Sodium caseinate 5%
Corn semolina 24%
Corn starch 28% Salts 2%
Palm oil 88% 10%
Soy lecithin 12% 0.15%
Sugar 65% water 24.85%
Example 2
Samples of the product according to the invention were made and the amount of blocked and reactive lysine was measured. The results, shown in the table below, show that the lactose and protein content influence the nutritional properties of the product in terms of lysine availability.
1 2
Lactose 0.53 0.53
content
(%)
Protein 48.71 50.12
(%)
Blocked 1.39 0.9
lysine
Reactive 8.91 7.48
lysine

Claims

Claims
1. Food product comprising cooked-extruded cereal-based particles in a sugar-based binder and having a milk protein content of at least 8%, a lactose content of less than 5% and wherein the lysine blockage of the food product is less than 30%.
2. Product according to claim 1, wherein the sugar- based binder comprises non-reducing sugars.
3. Product according to any of the preceding claims, wherein the cooked-extruded particles comprise at least 16% milk protein, preferably at least 20%, more preferably at least 30%, most preferably at least 40%.
4. Product according to any of the preceding claims, wherein the milk protein is whey protein.
5. Product according to any of the preceding claims, which comprises said cooked-extruded particles in an amount of at least 50%.
6. Product according to any of the preceding claims, which comprises up to 50% of said sugar-based binder .
7. Product according to any of the preceding claims, wherein the lysine blockage is less than 20%, preferably less than 10%, more preferably less than
8. Product according to any of the preceding claim, wherein the cooked-extruded cereal-based particles are coated by a humidity barrier.
9. Product according to any of the preceding claim, which is at least partially enrobed.
Product according to any of the preceding claims, having a water activity Aw of 0.35 +/-0.05.
Product according to any of the preceding claim, which is a nutrition bar.
Method for the manufacture of a food product according to any of claims 1 to 11 comprising the step of mixing cooked-extruded cereal-based particles comprising milk protein with a sugar-based binder to provide said food product. 13. Method according to claim 12, wherein the mixing comprises further ingredients selected from fruit pieces, chocolate pieces, nuts, cereal flakes, or any mixtures thereof. 14. Use of a food product according to any of claims
1 to 13, for infant or child nutrition.
EP10787068A 2009-11-27 2010-11-24 High milk content cereal bar Withdrawn EP2503901A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
EP10787068A EP2503901A1 (en) 2009-11-27 2010-11-24 High milk content cereal bar

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
EP09177399 2009-11-27
EP10787068A EP2503901A1 (en) 2009-11-27 2010-11-24 High milk content cereal bar
PCT/EP2010/068098 WO2011064241A1 (en) 2009-11-27 2010-11-24 High milk content cereal bar

Publications (1)

Publication Number Publication Date
EP2503901A1 true EP2503901A1 (en) 2012-10-03

Family

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Country Status (5)

Country Link
EP (1) EP2503901A1 (en)
CN (1) CN102639004A (en)
BR (1) BR112012012765A2 (en)
RU (1) RU2012126629A (en)
WO (1) WO2011064241A1 (en)

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