Abstract: A food product comprising one or more plastic food substrates is formed into a helical configuration and coated with a fluid barrier agent to prevent reannealing of adjacent turns of the product. The fluid barrier agent may be an edible vegetable oil such, for example, as hydrogenated vegetable oil, Soya oil, rape oil, sunflower oil, safflower oil, peanut oil or a mixture of such oils. The product may define a single helix or a multiple helix, e.g. a double or triple helix.

Abstract: A method is provided for making a helical food product. The method includes the step of extruding one or more plastic food substrates through a nozzle into a hollow shaped part. Relative rotation of the nozzle and the shaping part is caused, thereby forming a product of helical configuration. A fluid barrier agent is applied to the outer surface of the product as it is dispensed from the nozle into the shaping part, which barrier agent is adapted to prevent reannealing of adjacent turns of the helical product.

Abstract: The present invention provides a food product comprising one or more plastic food substrates formed into a helical configuration and coated with a fluid barrier agent to prevent reannealing of adjacent turns of the product. The fluid barrier agent may be an edible vegetable oil such, for example, as hydrogenated vegetable oil, Soya oil, rape oil, sunflower oil, safflower oil, peanut oil or a mixture of such oils. The product may define a single helix or a multiple helix, e.g. a double or triple helix. The invention also provides a method and apparatus for making such a helical food product.

Abstract: A cooked, extruded meat product comprising a meat extrudate having an outwardly facing surface, which meat extrudate is impregnated with an additive in an additive zone which extends inwardly from the surface to a depth of at least 1 mm, typically 1-5 mm. The meat product may comprise a co-extruded layer of fat or meat emulsion disposed circumjacent the meat layer or core. Also provided is a method of making the extruded meat product.

Abstract: The present application provides a cooked, extruded meat product comprising a meat extrudate having an outwardly facing surface, which meat extrudate is impregnated with an additive in an additive zone which extends inwardly from the surface to a depth of at least 1 mm, typically 1-5 mm. Said meat product may comprise a co-extruded layer of fat or meat emulsion disposed circumjacent the meat layer or core. The present invention also provides a method of making such an extruded meat product and apparatus for the same.