Abstract: Tortilla chips having improved flavor, sweetness and textural characteristics, as well as enhanced nutritional values, are provided using a combination of whole kernel dried corn and germinated grain such as corn to produce a masa dough. Germinated grain contributes a "sweet" flavor as a consequence of the high concentration of natural sugars in the sprouted material. The sprouted corn also contributes substantial fiber and nutritional values to tortilla chips. Specialized methods and systems for producing and processing masa dough having a germinated fraction are required as a consequence of the unique consistency and higher fiber content of the masa dough mixture.

Abstract: An edible food product comprising a processed food body having on its outer surface a desired indicia of aluminum-organic dye lake and a binder-carrier. The lake is dispersed in the binder-carrier and bonded to the food body outer surface by the binder-carrier. The food body may for example be meat, such as frankfurter, poultry, cheese or carbohydrate. The indicia may for example be spaced grill-like marks or a logo.

Abstract: Aqueous liquid, a farinaceous flour and oil are applied to snack-sized, extruded farinaceous collets having an aqueous moisture content within the range of about 5-15 weight percent. The aqueous liquid, flour and oil can be individually applied to the collets, or applied together as a slurry. The coated collets are baked to reduce the aqueous moisture content of the collets to a shelf-stable moisture content of about 2 weight percent of less. Potato-based collets processed in accordance with the present invention have french-fry color and flavor characteristics, desirable non-uniform shapes, and a crispy/crunchy texture.