Abstract : Formulation, production and storage studies of food bars made from various cereal products (wheat flakes, oats, rice kispies and graham crackers), as well as beef, hash and soup type bars (split pea, potato flakes), are presented. The basic matrix for the food bars is a stable binder formulated from protein (sodium caseinate), fat (lard flakes), and carbohydrate (sucrose). The binder is spray-dried, admixed with the food component, and compressed into bar form.