An edible, adhesive food composition for use in the binding of cereals or the like into bars. A method of manufacturing the adhesive food composition is also disclosed. In a preferred embodiment, the adhesive food composition has a flavor and texture reminiscent of traditional marshmallows in melted form. The food composition includes a collagen capable of forming a thermally reversible gel. When fully formed, the adhesive food composition has a bulk density significantly higher than that of traditional marshmallows.