Abstract: Disclosed are food articles comprising microcapsules as delivery devices. Methods of preparing such food articles are also disclosed.

Abstract: A sweetened low-calorie, low-fat milk beverage is produced by adding milk calcium, milk protein, sugar and a non-nutritive sweetener, as well as other ingredients, to nonfat dry milk. The product, in different flavors, has about 90 calories in an 8 ounce serving.

Abstract: A frozen Queso Fundido preparation or similar product is formed in individual frozen chunks so as to be conveniently microwavable. A cheese sauce is first prepared, including heating the cheese with salts, starch and any other desired ingredients, then cooling the sauce in a sheet and freezing it. The frozen sauce is cut into cubes or other chunks and kept frozen. Separately, vegetables, meat or other ingredients are frozen in chunks and the frozen vegetable chunks are placed with the cheese sauce chunks in packaging and sealed. The consumer takes the frozen package, empties it into a bowl and microwaves the chunks together. The individual chunks will thaw and melt efficiently.

Abstract: An almond roasting process avoids a compound coating while being advantageously nutritionally low in calories and excellent in taste. The almonds are sprayed with a liquid starch blend in a drum, then coated with a dry blend of seasonings to adhere the seasonings to the almonds. The seasoning-coated almonds are continuously conveyed through a dry roast oven.

Abstract: A crunchy, somewhat nutty baked snack food product is formed with sunflower seeds. The product, preferably in the form of small bits less than one inch in size, contains whole grains and has a nut bite texture. In a preferred form the sunflower seeds in the snack bits are exposed at the outer surface for a visual and texture appeal.

Abstract: A strawberry juice drink is described along with a method of producing the drink. The drink is made solely from strawberries without being blended with other fruit or fruit flavorings. A blend of strawberries having a Brix reading above 6.5° is pureed and filtered and/or centrifuged to remove seeds and large pulp solids. An enzyme is added to the pureed juice stock to reduce fiber length. Water is added to form a mixture of between 25% and 45% water and between 55% and 75% pureed juice stock by volume. A hydrocolloid gum, ascorbic acid and a low calorie sweetener, preferably sucralose, are added to the mixture. The resulting juice brink is nutritious, refreshing and has less than half the calories of orange juice.

Abstract: French fry strips and a related preparation process are provided, wherein the strips are produced from a corn based dough. The corn based dough comprises a matrix of corn meal and corn flour of different particle or granule sizes, admixed with water and optional flavoring and seasoning constituents to form a relatively thick dough having a texture suitable for extruding and cutting to form elongated strips having a size and shape conforming generally to conventional potato-based French fries. The formed and cut corn dough strips may be parfried in hot oil, and then frozen. The frozen corn strips are subsequently finished prepared for consumption, preferably by finish frying in hot oil. The finish prepared corn strips have a corn snack taste in combination with a texture defined by a crispy exterior surface encasing a moist and mealy interior.

Abstract: The invention comprises a method for preparing a frozen comestible for consumption, comprising:(a) combining frozen food constituents with a substantially dry sauce concentrate;(b) adding a discrete portion of a microwave-power absorbing liquid medium to the combination; and(c) heating the combination with a source of microwave power.In a further embodiment, the invention also relates to a microwaveable, individual portion serving container, said container provided with a measuring closure, said container containing a frozen comestible comprising a quantity of frozen constituents and a substantially dry sauce concentrate, wherein said closure includes venting means to off-gas steam generated when said frozen comestible is combined with a microwave power absorbing liquid medium and heated with a source of microwave power.