Abstract: Agglomerated flavor clusters comprising a binder syrup, grain, sweetener, and flavoring agent, and hot cereal compositions comprising the agglomerated clusters are described. The agglomerated flavor clusters are hydroscopic and can be directly consumed similar to granola or mixed into a bulk hot cereal composition. When heated, the agglomerated flavor clusters liquefy and coat the grain components of the hot cereal composition providing a flavored hot cereal composition. As the agglomerated clusters exhibit reduced settling in hot cereal compositions, each single serving of the bulk hot cereal compositions of the disclosure comprises substantially the same flavor intensity and nutritional value.

Abstract: Grain-based hot cereal compositions having reduced foam capacity are disclosed. The compositions can include wheat farina, oat groats, rolled oats, and steel cut oats. The compositions comprise a stearyl antifoam agent that prevents boil over of the compositions during stove top or microwave cooking without adversely affecting the taste, texture, or appearance of the finished product.

Abstract: This disclosure describes a food packaging product constructed of a non-rigid material. Initially, an interior cavity of the food packaging product contains a food product. To prepare the food product for consumption, a consumer opens the food packaging product and empties the food product into a container. After emptying the food product into the container, the consumer pours a liquid into the interior cavity of the food packaging product such that a top surface of the liquid is substantially level with a fill line marked on the food packaging product. The fill line is visible on the interior cavity of the food packaging product. The material of the food packaging product prevents the liquid from leaking out of the interior cavity of the food packaging product. The consumer then pours the liquid into the container, thereby creating a mixture of the food product and the liquid.