The invention provides chunks in gravy food compositions comprising chunks ingravy in a chunks to gravy ratioof from about 25:75 to about 60:40, wherein the gravy comprises from about0.01 to about 1% guar and from about 0.01 to about1% deacetylated xanthan. The gravy maintains its viscosity during themanufacturing process and ensures an even distribution ofthe chunks in the chunks in gravy food composition.