Carbohydrates have fallen out of favour with snack consumers in recent years due to rising levels of obesity and a greater awareness of the link between consumption of carbs and weight gain. However, changing the formula of snacks to reduce carbohydrate content while retaining the tastes and textures consumers are familiar with has proved difficult for manufacturers. Furthermore, many are unwilling to change equipment and processing methods to do so. ADM, who have applied for a patent for the process, has now developed a means of manufacturing high protein, soy-wheat crisps by blending the soy with at least one other protein such as wheat gluten. The mixture, which is at least 70 per cent protein, can then be fed into an extruder and dried to produce a number of products including crackers, cereal pieces, crisps, cookies or snack bars with a carbohydrate content of less than 5 per cent. Any type of soy protein and additional protein can be used in the process and vitamins may be added to create a more functional snackfood. Sweeteners and binding agents could also be used to produce nutritional bars and enrobed convenience snacks.