Abstract: A packaged ready-to-eat snack food product containing a mixture of co-fried tuber substrates and vegetable substrates includes from about 5% to about 95% of the tuber substrates; and from about 5% to about 95% of the vegetable substrates; such that the mixture in the packaged product has a moisture content in the range of about 1.3% to about 4.5% or an oil content in the range of about 20% to about 50%. Methods of making the mixture include pre-treating the tuber substrates, pre-treating the vegetable substrates in a manner that differs from the pre-treatment of the tuber substrates, and co-frying the pre-treated tuber substrates with the pre-treated vegetable substrates together at the same time and under the same conditions.

Abstract: An apparatus for separating a ribbon of uncooked embossed dough into separated pieces patterned/shaped like the embossed pattern. The apparatus includes a pair of spaced apart rollers for receiving a ribbon of dough there between. One of rollers has a pattern embossed on its surface to emboss the ribbon of dough with the pattern. The surface embossing and the spacing between the rollers maintains the structural integrity of the embossed ribbon of dough. The apparatus has a two spaced apart rotating arms to receive the embossed dough ribbon there between. A plurality of spaced apart fingers extend outward along the length of each of the arms and are configured to tear the dough, without sticking, into dough pieces reflecting shapes embossed in the dough ribbon. The dough pieces can be dried, and patterned shaped pieces are separated out for expansion to three dimensions by cooking.

Abstract: An apparatus for separating a ribbon of uncooked embossed dough into separated pieces patterned/shaped like the embossed pattern. The apparatus includes a pair of spaced apart rollers for receiving a ribbon of dough there between. One of rollers has a pattern embossed on its surface to emboss the ribbon of dough with the pattern. The surface embossing and the spacing between the rollers maintains the structural integrity of the embossed ribbon of dough. The apparatus has a two spaced apart rotating arms to receive the embossed dough ribbon there between. A plurality of spaced apart fingers extend outward along the length of each of the arms and are configured to tear the dough, without sticking, into dough pieces reflecting shapes embossed in the dough ribbon. The dough pieces can be dried, and patterned shaped pieces are separated out for expansion to three dimensions by cooking.

Abstract: Raw fruits or vegetables are pre-treated prior to atmospheric frying. Pre-treatment includes application of a pulsed electric field to the raw products followed by slicing and immediate blanching in a water solution of above 160° F. in a turbulent environment. The pulsed electric field utilizes vertically oriented electrodes to treat the products. The treated food products can then be atmospherically fried at a low oil temperature to a shelf stable moisture content to produce fried crisps having an appealing light color and crunchy texture despite a high amount of reducing sugars, sucrose, starch, and/or solids present in the raw material.

Abstract: Nutritious granular materials of fine particle sizes agglomerated within versatile micropellets are useful for inserting significant amounts of nutritious properties into snack foods. Expandable micropellet-containing formulations provide for introduction of fine particle ingredients such as proteins, minerals and other components or desirable nutrients into food processing lines not typically amenable to the fine particle sizes. Micropellet-containing formulations may consist entirely of micropellets, or may contain an expandable starch such as, for example, corn meal, sheeted doughs, and expanded collet products onto which the micropellets may be basted.

Abstract: Raw fruits or vegetables are pre-treated prior to atmospheric frying. Pre-treatment includes application of a pulsed electric field to the raw products followed by slicing and immediate blanching in a water solution of above 145° F. in a turbulent environment. The pulsed electric field utilizes vertically oriented electrodes to treat the products. The treated food products can then be atmospherically fried at a low oil temperature to a shelf stable moisture content to produce fried crisps having an appealing light color and crunchy texture despite a high amount of reducing sugars, sucrose, starch, and/or solids present in the raw material.

Abstract: Nutritious granular materials of fine particle sizes agglomerated within versatile micropellets are useful for inserting significant amounts of nutritious properties into snack foods. Expandable micropellet-containing formulations provide for introduction of fine particle ingredients such as proteins, minerals and other components or desirable nutrients into food processing lines not typically amenable to the fine particle sizes. Micropellet-containing formulations may consist entirely of micropellets, or may contain an expandable starch such as, for example, corn meal, sheeted doughs, and expanded collet products onto which the micropellets may be basted.

Abstract: A shelf-stable snack product having visibly impactful vegetable inclusions, a composite dough for forming the shelf-stable snack product, and method of manufacture is disclosed herein. The shelf-stable snack product includes masa and a fresh vegetable ingredient, and a final moisture content in the range of about 1.7-2.5 weight percent. Additionally, the shelf-stable snack product has an l-value no less than a corresponding l-value of a plain version of the shelf-stable snack product lacking the vegetable inclusions.

Abstract: Nutritious granular materials of fine particle sizes agglomerated within versatile micropellets are useful for inserting significant amounts of nutritious properties into snack foods. Expandable micropellet-containing formulations provide for introduction of fine particle ingredients such as proteins, minerals and other components or desirable nutrients into food processing lines not typically amenable to the fine particle sizes. Micropellet-containing formulations may consist entirely of micropellets, or may contain an expandable starch such as, for example, corn meal, sheeted doughs, and expanded collet products onto which the micropellets may be basted.

Abstract: Nutritious granular materials of fine particle sizes agglomerated within versatile micropellets are useful for inserting significant amounts of nutritious properties into snack foods. Expandable micropellet-containing formulations provide for introduction of fine particle ingredients such as proteins, minerals and other components or desirable nutrients into food processing lines not typically amenable to the fine particle sizes. Micropellet-containing formulations may consist entirely of micropellets, or may contain an expandable starch such as, for example, corn meal, sheeted doughs, and expanded collet products onto which the micropellets may be basted.

Abstract: Nutritious granular materials of fine particle sizes agglomerated within versatile micropellets are useful for inserting significant amounts of nutritious properties into snack foods. Expandable micropellet-containing formulations provide for introduction of fine particle ingredients such as proteins, minerals and other components or desirable nutrients into food processing lines not typically amenable to the fine particle sizes. Micropellet-containing formulations may consist entirely of micropellets, or may contain an expandable starch such as, for example, corn meal, sheeted doughs, and expanded collet products onto which the micropellets may be basted.

Abstract: A method for making a food product with a low acrylamide content having organoleptical properties comparable to traditional food products. Potatoes containing a low reducing sugar concentration are used to make potato flakes. Dextrose is added to the low reducing sugar potato flakes to increase the total reducing sugar concentration.

Abstract: Nutritious granular materials of fine particle sizes agglomerated within versatile micropellets are useful for inserting significant amounts of nutritious properties into snack foods. Expandable micropellet-containing formulations provide for introduction of fine particle ingredients such as proteins, minerals and other components or desirable nutrients into food processing lines not typically amenable to the fine particle sizes. Micropellet-containing formulations may consist entirely of micropellets, or may contain an expandable starch such as, for example, corn meal, sheeted doughs, and expanded collet products onto which the micropellets may be basted.

Abstract: Disclosed is a method for making low acrylamide food ingredients. When the treated food ingredient powders or flakes made by the present invention are used to make a low moisture, shelf stable food product, the level of acrylamide will be lower than if untreated food ingredient powders or flakes are used. The present invention is directed towards making dehydrated food ingredients from raw foods having relatively high levels of reducing sugars by making a dryable puree. Optionally an acrylamide reducing agent can be added to the puree before drum drying and grinding the dried puree into a powder.

Abstract: The present invention discloses formulations for sheeted, baked sweet potato chips that have a light, crispy texture similar to a white potato chip. The ingredients are combined with water and oil to make a dough, which is then sheeted and cut into pieces. The pieces are baked to produce sweet potato snack chips.

Abstract: A method for making a food product with a low acrylamide content having organoleptical properties, comparable to traditional food products. Potatoes containing a low reducing sugar concentration are used to make potato flakes. Dextrose is added to the low reducing sugar potato flakes to increase the total reducing sugar concentration.

Abstract: The present invention discloses formulations for sheeted, baked sweet potato chips that have a light, crispy texture similar to a white potato chip. The ingredients are combined with water and oil to make a dough, which is then sheeted and cut into pieces. The pieces are baked to produce sweet potato snack chips.

Abstract: Disclosed is a method for making low acrylamide potato flakes. When the treated potato flakes made by the present invention are used to make a low moisture, shelf stable food product, the level of acrylamide will be lower than if untreated flakes are used. The present invention is directed towards treating potato slices in an acidic solution prior to the mashing step. Optionally an acrylamide reducing agent can be added to the cooked and mashed potatoes before drum drying the potato mash and grinding the dried mash into potato flakes.