The present invention provides methods and products made thereby, wherein a reactive
starch constituent, including an edible constituent, is thermally treated to react it, preferably in a dynamic process environment, to produce products
ranging from high to quite low densities and from very strong to soft to apparently dry textures. The wide range of textures enables the provision of
food products such as
low calorie, digestible and safe, long duration
pet food chews. Cooking is preferably carried in an extruder, preferably at low
moisture or in the total absence of added water. The methods of dynamic cooking reduce cost in a number of ways including but not limited to decreased process steps, increased
throughput, decreased capital expenses and decreased raw product cost. The present invention provides an edible composition that is produced using pre-activated particles, mixing them with solvents providing bonds, inputting energy into the mixture via an
extrusion process, which results in a firm cohesive material.