Abstract: A microwaveable popcorn bag arrangement is provided. The bag includes a multi-ply construction, wherein one or more of the plies, comprises non-fluorocarbon treated paper. A preferred two-ply arrangement is provided, with a preferred porosity of non-fluorocarbon treated paper used as the inner and outer ply. Techniques of folding the bag arrangement providing a desirable configuration, are provided.

Abstract: A microwave popcorn product is provided. The popcorn product includes a package having a popcorn composition therein, the popcorn composition including popcorn kernels, an oil/fat component that can be trans-fat free or low-trans fat, and optional ingredients such as flavorants. At least a portion of the popcorn composition is retained within an internal containment package within the package. The containment package provides containment of any liquid or non-solid components of the popcorn composition. A burst facilitator can be used with the containment pouch; usually, this burst facilitator is water or other form of moisture.

Abstract: A microwave popcorn product is provided. The popcorn product includes a package having a popcorn composition therein, the popcorn composition including popcorn kernels, an oil/fat component that can be trans-fat free or low-trans fat, and optional ingredients such as flavorants. At least a portion of the popcorn composition is retained within an internal containment package within the package. The containment package provides containment of any liquid or non-solid components of the popcorn composition. A burst facilitator can be used with the containment pouch; usually, this burst facilitator is water or other form of moisture.

Abstract: A flavored, microwaveable popcorn composition is provided. The popcorn composition comprises a plurality of flavored, unpopped popcorn kernels, a first flavorant fixed to the surface of the kernels, and a second, non-fixed flavorant. A distribution component facilitates providing the second flavorant to the exterior surface of the popped corn. After popping the composition in a microwave oven, the resulting flavored popcorn product has a unique, multi-dimensional taste.

Abstract: A sweet and salty microwave popcorn composition is provided. The sweet taste is provided by using a sweetening effective amount of sucralose in the composition. The salt taste is provided by using an effective amount of sodium chloride or common salt. Various sugar components (monosaccharides and non-sucralose disaccharides) are preferably avoided, to accomplish a desirable taste without burn. Microwave popcorn products using compositions as characterized, and preferred methods, are also provided.

Abstract: Microwave snacks that include mixtures of popcorn and an expandable or puffable food pellet are disclosed. The pellets are gelatinized dough pellets which puff or expand upon microwave heating in a microwave oven. The pellets may be in the shape of cylinders, hollow barrels, spheres, chips, flakes, and the like. The popcorn and pellet mixture is preferably contained in an expandable bag or rigid tub with an oil/fat slurry. Although the popcorn requires a longer heating period to pop, the explosions created by the popcorn agitate the pellets to minimize burning and clumping of the pellets.