The invention concerns multi-component packaged food products which have been thermally processed to achieve commercial sterility in a package, including at least a first component and a second component in contact with (eg immersed in) the first component, wherein said first component is comprised of a substantially water-based, liquid, pasty or gelled food such as sauce, gel, gravy, jus or the like, and wherein the second component consists of one or more relatively hard, manufactured pieces that substantially retain their initial shape and hard or crunchy textural functionality for at least an expected shelf-life of the product whilst exposed to the moisture content of the first component. The hard food piece are manufactured by dry blending of tri-calcium phosphate (TSP), calcium hydroxide (CH) and calcium sulphate (CS), subsequent addition of water and appropriate titration and neutralization using a food-grade acid, in particular diluted phosphoric acid, to an about neutral pH value, followed by optional conditioning and maturing of the resulting slurry at specified temperature conditions and for a predetermined time, followed by drying and form-shaping into a crunchy piece having a moisture content no greater than 10 %w/w.L'invention porte sur des produits alimentaires à composants multiples emballés ayant été traités thermiquement de façon à parvenir à une stérilité commerciale dans un emballage, lesquels produits comprennent au moins un premier composant et un second composant en contact avec le premier composant (par exemple immergé dans celui-ci), ledit premier composant étant composé d'un aliment pâteux ou gélifié liquide sensiblement à base d'eau, tel qu'une sauce, un gel, un jus ou un élément analogue, et ledit second composant comprenant un ou plusieurs éléments manufacturés relativement durs conservant sensiblement leur forme initiale et leur fonctionnalité texturale dure ou croquante pendant au moins la durée de conservation prévue du produit tout e
