A reduced-calorie fruit and/or vegetable spread product, optionally
fortified with additional nutrients, including whole, natural fruit(s)
and/or vegetable(s), or combinations thereof, having improved flavor,
texture (e.g., mouth feel), color, and nutritional value as compared to
fruit and/or vegetable spread products made with conventional processes.
More particularly, the present invention includes a fruit and/or
vegetable spread product having reduced caloric and carbohydrate content
and having increased soluble dietary fiber content, optionally fortified
with vitamins, minerals and other nutrients, and processes for making, or
preparing, the same.