Embodiments of the invention provide a fat free food product and method of making. In some embodiments, the food product is bouillon. The fat free food product is anhydrous, and contains a protein and a zero-fat binder. The binder includes a starch, an edible polyhydric alcohol, and a gum. The fat free food product has a protein content of 1.15% to 4.5% w/w. The food product contains no added fat.
