Abstract: An all-natural or substantially all-natural dietary supplement in a tablet form that comprises at least 95 percent Certified Organic ingredients by weight and exhibits desirable hardness, friability and release of the active dietary supplement is formulated with naturally occurring saccharides that exhibit tablet binder, tablet disintegrant, or both tablet binder and tablet disintegrant functionality. The resulting tablets may be labeled as “natural” dietary supplements.

Abstract: An all-natural tablet coating composition comprised entirely of Certified Organic ingredients and organic compliant ingredients which can be applied to a compressed tablet core using conventional film coating techniques is provided. The coating is useful for preparing organic dietary supplements in a coated tablet form that exhibits good physical and chemical stability, good aesthetics, and which is free of synthetic materials.

Abstract: Pasta containing products are formulated and produced under conditions which enable the product, when packed in sealed containers, to be thermally processed under conditions which render the product commercially sterile, but do not adversely affect the texture, taste or appearance of the product. The pasta and each of the other components of the product, such as meat and sauce, are formulated and/or processed to have an equilibrium pH of less than 4.6, and are hot filled into containers, which after sealing do not require retorting, but are heat processed under conditions to provide a sterilizing value equivalent to about 10 minutes at 200.degree. F. to render the product commercially sterile. Pasta containing products such as spaghetti with meat sauce, beef ravioli with meat sauce, and the like, produced in accordance with the present invention, have a firmness and texture superior to conventionally retorted pasta products.

Abstract: A method of producing a porous pelletized food product.A mixture of finely divided, particulate edible materials, including at least one material which acquires surface stickiness when moistened and a chemical leavening system is contacted with a spray of water and formed into pellets on a pelletizing disc. The moist pellets are contacted with a stream of hot air to effect reaction of the components of the leavening system with the release of carbon dioxide gas to provide the pellets with a porous cellular structure, and to dry the pellets. The resulting dried pellets have a crisp, crunchy, friable texture, and sufficient mechanical strength to permit the pellets to be compacted at a pressure of 500-750 psi without crumbling or disintegration of the pellets. If desired, the pellets may be coated with an edible fat having a relatively high melting point to produce porous, non-hydrating food pellets.

Abstract: A tubular centerfilled food product having a rigid, friable, thermoplastic baked outer shell and a core of edible filling material is produced by a continuous, straight-through process. A semi-liquid batter having a relatively high content of mono- and/or disaccharides is carried between a pair of spaced-apart moving heated surfaces and baked to form a continuous, elongated flat thermoplastic sheet having a controlled thickness. The continuous thermoplastic sheet while warm and pliable is rolled around its longitudinal axis to form a continuous tube having a closed longitudinal, non-overlapping seam. As the baked sheet is rolled around its longitudinal axis, an edible filling material is injected into the core of the continuous tube as it is formed. The filled tube is cooled until the outer shell becomes rigid and is then cut into pieces of a desired length.