Base compositions, methods of manufacturing base compositions and frozen food products including a base composition are described. According to one or more embodiments, a base composition for a frozen food product includes at least one insoluble fiber, at least one soluble fiber, at least one emulsifier and at least one stabilizer. In one or more aspects of the invention, methods are provided for processing the base composition with additional ingredients to provide flavor, sweetness and the like for a variety of frozen food products such as: frozen desserts; ice creams; gelato; and mousse, either confectionary, seafood-type or savory vegetable-type, with desirable organoleptic and stability properties. In one or more embodiments, base compositions and methods described herein are suitable for preparing many types of frozen food products ranging from dairy-type products to those having low-fat, low calorie, fruit flavors and the like.