Abstract: A method of making a snack food in the form of snack food chips, the method comprising the steps of: a. providing at least one pre-processed vegetable material, the pre-processed vegetable material including at least one bioactive component which comprises a polyphenol or a glucosinolate or a mixture of any two or more thereof, wherein the at least one pre-processed vegetable material is in a freeze-dried form, in an individually quick frozen (IQF) form, in a defrosted, chilled or fresh comminuted form and/or in a defrosted, chilled or fresh pulp form; b. incorporating the at least one pre-processed vegetable material into a dough, wherein the dough is a potato-based dough, and wherein the dough forms individual dough sheet portions, and the snack food is in the form of snack food chips; c.

Abstract: A topical seasoning for snack foods, the seasoning comprising a plurality of seasoning particles, the seasoning particles comprising a shell surrounding an encapsulated central core, the shell comprising a matrix including at least one solid lipid and the core comprising sodium chloride.

Abstract: A topical seasoning for snack foods, the topical seasoning being in the form of an emulsion and comprising a plurality of seasoning particles as a particulate phase within a continuous oil phase, the seasoning particles comprising a shell surrounding an encapsulated central core, the shell comprising a matrix including at least one solid lipid and a shell stabilising emulsifier, and the core comprising an aqueous phase.

Abstract: A topical seasoning for snack foods, the seasoning comprising a plurality of seasoning particles, the seasoning particles comprising a shell surrounding an encapsulated central core, the shell comprising a matrix including at least one solid lipid and the core comprising sodium chloride.

Abstract: A starch-based snack food pellet for manufacturing an expanded snack food, the pellet being essentially free of sodium chloride and comprising a starch matrix, the starch matrix including a crystalline fraction and an amorphous fraction, wherein the weight ratio of the crystalline fraction to the amorphous fraction is from 0.52 to 0.60.