Abstract: The present invention is directed to a compound coating compound containing coffee powder that delivers the substantial equivalent as a cup of coffee in about one to about three ounces of food product. The compound coating may be used in many different snack food products, providing an additional source of energy for the consumer. A method for making a snack food product with the compound coating is also disclosed.

Abstract: The present invention generally relates to the production of direct expanded farinaceous food products without the use of a drying apparatus such as an oven and without the use of traditionally used sugar to eliminate such drying steps. A farinaceous material combined with a plasticizer component in the form of trehalose is extruded to form a direct expanded shelf-stable snack food product. Snack food products made with trehalose can be incorporated into an outer shell of a composite center-filled or co-extruded product.

Abstract: Methods for the incorporation of dairy proteins into extruded snack products to provide a good source of protein are presented. In a first aspect, direct expanded, puffed products are obtained by selecting at least one filtered protein derived from milk and controlling unwanted reactions with one or more expansion controlling agents. Through the addition of expansion controlling agents such as a calcium carbonate, the thermally-treated, dairy protein-containing dough surprisingly results in a crunchier puffed snack food product. In a second aspect, the present invention provides for the manipulation of whey protein by ensuring the protein is denatured prior to combining with additional dry ingredients to form a sheetable whey-based dough suitable for cold extrusion-type processes.