Abstract: The present invention discloses a snack food product comprising a plurality of savory clusters, each cluster comprising a dry mixture comprising at least one grain, at least one seed and at least one nut, the mixture being coated with a binder, wherein the binder comprises or consists of a mixture of a soluble dietary fibre component and a low dextrose equivalent (DE) sugar syrup, the low dextrose equivalent (DE) sugar symp having a maximum dextrose equivalent (DE) of 40, in a weight ratio within the range of from 30:70 to 70:30, and each cluster comprises from 65 to 85 wt % of the mixture and from 15 to 35 wt % of the binder, each wt % value being the based on the total weight of the cluster. The snack food provides a satisfying snack between meals or in place of a meal.

Abstract: A method for making a coated food product having a heat susceptible coating is disclosed. In one aspect, the invention is directed towards a nut having a proteinaceous or fruit-based coating with no visible scorching in the outer, visible coating layer. In one aspect, the food center is par-coated with or without a heat susceptible coating, pre-roasted, finished coated with or without a heat susceptible coating, and cooked. In another aspect, the food center is first coated with a heat susceptible coating, then coated with a non-heat susceptible coating and cooked. In yet another aspect, the food center is coated with a heat susceptible coating and then cooked in a two-stage process whereby the first stage is at a hotter temperature than the second stage.

Abstract: The present invention discloses formulations for vacuum baked fruit and vegetable snack pieces that have a crispy, crunchy texture similar to potato chip, corn based wafers, and other popular snack items. A fruit or vegetable base is combined with other ingredients and water to make a slurry, which is sheeted and dried in a vacuum belt dryer, and separated into snack sized pieces. In one embodiment, substantial amounts of solid inclusions are combined with the slurry before drying.

Abstract: The present invention discloses formulations for vacuum baked fruit and vegetable snack pieces that have a crispy, crunchy texture similar to potato chip, corn based wafers, and other popular snack items. A fruit or vegetable base is combined with other ingredients and water to make a slurry, which is sheeted and dried in a vacuum belt dryer, and separated into snack sized pieces. In one embodiment, substantial amounts of solid inclusions are combined with the slurry before drying.

Abstract: A method is disclosed for producing an intermediary product in the form of a nut-based pellet that is capable of being stored for up to about six months. To form the nut pellets, a nut dough is passed through an extruder. The extrudate produced is then cut into pellets and dried. Starch pellets can then optionally be mixed with the nut pellets or small nut pieces and cooked to form a snack chip. The snack chip is formed by compressing and cooking the pellet mixture, expanding the pellet mixture, and compressing the pellet mixture again.

Abstract: A method and formulation are disclosed for using a mixture of inulin and surfactant to overcome adhesive and viscoelastic problems associated with using tortilla sheeters for processing rice-based dough to make rice crisps. The inulin decreases viscoelasticity whereas the surfactant decreases adhesiveness. The additive decouples the relationship between water content and the adhesiveness and viscoelasticity of the dough, allowing water content to be used to control other product variables such as product moisture content and oil take-up.

Abstract: The present invention discloses formulations for vacuum baked fruit and vegetable snack pieces that have a crispy, crunchy texture similar to potato chip, corn based wafers, and other popular snack items. A fruit or vegetable base is combined with other ingredients and water to make a slurry, which is sheeted and dried in a vacuum belt dryer, and separated into snack sized pieces. In one embodiment, substantial amounts of solid inclusions are combined with the slurry before drying.

Abstract: A method is disclosed for producing a vegetable containing half product and final product. The vegetable containing food products have a high content of non-potato vegetable puree and can be made to resemble French fries. The vegetable containing food product and half product can be easily inserted into the supply chain of a quick service restaurant for efficient delivery to the consumer.

Abstract: A food producing method used in panning for delivering enhanced nutrition benefits and for decoupling adhesion and texture and the resulting product. First a plurality of center portions are obtained and introduced into a mixer. Then primary slurry is added followed by a dry mix which adheres to said center portions. Next, a secondary slurry is prepared which provides the adhesiveness required to adhere inclusions to the center portion. The use of a secondary slurry allows the decoupling of adhesion and texture whereby a softer product is produced which does not yield a hard, glassy texture.

Abstract: A method and formulation are disclosed for using a mixture of inulin and surfactant to overcome adhesive and viscoelastic problems associated with using tortilla sheeters for processing rice-based dough to make rice crisps. The inulin decreases viscoelasticity whereas the surfactant decreases adhesiveness. The additive decouples the relationship between water content and the adhesiveness and viscoelasticity of the dough, allowing water content to be used to control other product variables such as product moisture content and oil take-up.

Abstract: A method is disclosed for producing an intermediary product in the form of a nut-based pellet that is capable of being stored for up to about six months. To form the nut pellets, a nut dough is passed through an extruder. The extrudate produced is then cut into pellets and dried. Starch pellets can then optionally be mixed with the nut pellets or small nut pieces and cooked to form a snack chip. The snack chip is formed by compressing and cooking the pellet mixture, expanding the pellet mixture, and compressing the pellet mixture again.