Instant bars developed from the present invention are rich source of carotenoids, polyphenols, lycopene and minerals viz., calcium, phosphorus and magnesium and other functional food components. The process developed in the present invention facilitates the preparation of bars from vegetables and other commodities rich in nutrients and other functional food components. The instant bars are a concentrated source of nutrients and other functional food components. The instant bars can be used in the preparation and formulation of a number of instant food products such as soups and other instant food formulations. The tamarind bar from the present invention can be used as a natural source of acidulant free from seeds and fiber and can be used as instant product. The tomato bar with natural spice flavorings can be used for the preparation of instant tomato soup. The instant bars packed in suitable flexible packaging materials are value added products which are shelf stable at ambient conditions for a period of not less than 4 months at ambient conditions.
