Value-added, restructured fruit and vegetable products made from bulk-processed ingredients are taught. The restructured fruit and vegetable products are to be eaten out-of-hand as confectionery items or incorporated into baked, canned and/or frozen foods, such as cereals, cookies, cakes, fruit cocktails and ice creams. Processing methods involving twin-screw extrusion used to obtain the restructured fruit and vegetable products are also taught.
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