Abstract: A dry mix formulation for a nutritional drink is disclosed which has the following ingredients:(a) a source of protein;(b) a non-dairy creamer which comprises a low melting fat, sodium caseinate and corn syrup solids;(c) a vegetable gum;(d) a dispersant;(e) optionally, a source of carbohydrates;(f) a comestible organic acid; and(g) optionally a vitamin-mineral mixture.

Abstract: A baked reduced fat battered and breaded vegetable product is described which is based on a dried or dehydrated vegetable substrate which is coated with a fat and oil free batter as a first inner layer which directly coats the dried or dehydrated vegetable and a breading mixture that is an outer layer on the fat and oil free batter. The drying profile is critical to obtaining an optimum texture and taste.

Abstract: Methods for drying instant-cooking ramen noodles and to dried noodle products. Noodles are prepared by mixing flour and water into a dough. The dough can be shaped into noodles and precooked with steam. The steamed noodles are dried with a flow of high velocity air at temperatures of greater than 145.degree. C. to a moisture content of less than about 20%. Once dried, the products can be packaged as a brick, a flavor packet added and the packaged article stored at ambient temperatures for long periods of time.

Abstract: Coffee is produced by first suspending a bubbling bed thereof under conditions which avoid popping in a heated medium wherein the heating gas is present in excess of 10:1 gas to coffee, the gas being less than 630.degree. F., and thereafter exposing the coffee to a further charge of hot gas at a comparable gas to coffee ratio to complete the roast, the second charge of air being at a temperature equal to or less than the first charge. The roasted coffee which is produced has a roasted whole bean density of from 0.28 to 0.34 gms./cc. When the roasted whole beans are suitably ground, a roasted and ground coffee of 11 to 13.5 oz. per 1000 cc. is produced.