Abstract: A dried meat-containing shaped food product, the food product comprising: dry ingredients at an amount in the range of about 60 wt % to about 90 wt % of the food product and a binder at an amount in the range of about 10 wt % to about 40 wt % of the food product. The dry ingredients comprise: a dried meat component comprising pieces of dried meat or plant protein, wherein the dried meat component is at amount in the range of about 1 wt % to about 55 wt % of the dry ingredients; and a solid nut component comprising seeds, nuts and/or legumes, and/or pieces thereof, wherein the solid nut component is at an amount in the range of about 25 wt % to about 90 wt % of the dry ingredients. The binder comprises a saccharide syrup component having a Brix of at least 80. The binder adheres the dry ingredients together resists the migration of moisture between the dry ingredients thereby providing the food product a shelf-stable structure and providing the solid nut component a shelf-stable, dry-crunchy texture.

Abstract: The present invention generally relates to an article for transferring food modifiers to foods in contact therewith. The article comprises a coating supported on a support member, wherein the coating comprises a carrier material containing lipid which releasably retains a food modifier. The article provides for heat-activated transfer or water-activated transfer of a food modifier from the coating to food materials in contact therewith.