Abstract: A method of manufacturing a popcorn-based snack product includes mixing a binder syrup; mixing the binder syrup with popcorn to form a dough; forming the dough into a slab; baking the slab; and forming the slab into a plurality of portions. The baking step may be performed before or after the slab is formed into the plurality of portions. The binder syrup includes about 52.0-52.5% by weight tapioca syrup; about 23.5-24.5% by weight tapioca fiber; and about 3.5-5.0% by weight gum Arabic.

Abstract: The invention provides, in one aspect, a method of making a confectionery packet or sachet formed with an edible film and enclosing a center composition. The packet or sachet can be designed to be placed in the mouth, where the film dissolves and the center composition is released. In preferred embodiments, the center composition comprises a sugar alcohol, such as xylitol, that creates a cooling sensation. Many other flavors and/or colors or sensates can also be used in the center composition, and some embodiments include breath-freshening, anti-bacterial, nutriceutical, or pharmaceutical compositions in the center composition. The invention also comprises the edible packets or sachets, especially those composed of film with a desired retained water level suitable for producing a self-sealing film and/or an edible film packet that is stable at room temperature for at least six to twelve months.

Abstract: A calcium fortified syrup is disclosed which provides between 10-70% of the US RDI of calcium per 2 tablespoonfuls. The calcium remains uniformly dispersed and the product has no harsh off-notes or bitter after taste.

Abstract: The present invention is directed to a multi-layered chewing gum, comprising alternative layers of a chewing gum region comprising a chewing gum composition containing a gum base and a fondant, each layer being separate and discrete and co-extensive, said multilayered chewing gum comprised of at least three layers, wherein the outer layers are comprised of said chewing gum composition, and the fondant layer is sandwiched between the layers comprised of a chewing gum region, said fondant comprised of a first component selected from tastant, a flavor, a sensate and a functional agent and the gum region being comprised of a second component selected from tastant flavor, sensate and a functionality, said first component being distinct from said second component.