A method for forming a complex of a protein-containing material and a lipid-based material comprises the steps of admixing said protein-containing material into said lipid material, applying heat and a shear force to said admixture to form an emulsion of protein material in said lipid material, and cooling said admixture to form a lipid-protein complex. Optionally, a liquid grinding step also may be used. The complex comprises at least about 10-50 net weight % protein, preferably no more than about 1% of an emulsifier, and an amount of a lipid-containing material sufficient to form an emulsion with the protein containing material. It is believed that higher proportions of protein could be obtained in the emulsion with high capacity pumps and shear apparatus. The complex can be used as a coating composition for a food product, or as an ingredient in a coating composition for a food product, or as an ingredient in a food article. When used as or in a coating for a snack food item such as a protein-containing energy bar, the coating can add to the nutritive value of the bar, and maintain the moisture content of the bar.