Chunks-in-jelly food compositions that contain cereal and/or starch but do not have a cloudy and unappealing appearance are disclosed. The non-cloudy, high-quality appearance of the composition is achieved through the use of a cereal or starch that contains no significant amount of amylose. A method for making the chunks-in-jelly food compositions, means for communicating information regarding the chunks-in-jelly food compositions, and packages containing the chunks-in-jelly food compositions are also disclosed.
