Abstract: A pouched non-tobacco product includes a lined pouch material of a web and a water-soluble liner adjacent the web and a non-tobacco flavorful component contained within the lined pouch material. The water-soluble liner is interposed between the web and the non-tobacco flavorful component. The liner preferably reduces staining of the web by the non-tobacco flavorful component. Additionally, the liner may include a flavorant.

Abstract: A pocket sized dispenser houses in coiled form a flexible strip of portions of smokeless tobacco sized for placement between a consumer's cheek and gum, where the flexible strip includes a base tape removably attached to the plurality of portions, and wherein the dispenser and strip are adapted to allow a consumer to separate individual portions from the base tape. The individual portions comprise either a collection of tobacco particles at least partially enclosed by a coating comprising a water-soluble non-crosslinked component and a substantially water-insoluble cross-linked component; or pouches attached to the base tape with a food-grade adhesive, the pouches comprising smokeless tobacco enclosed in a water-permeable wrapper with at least one lap-sealed edge. Methods of preparing such are disclosed.

Abstract: Sterilized moist tobacco products and methods for sterilizing moist tobacco products are provided. The moist tobacco is subjected to a thermal stabilization treatment after it has been packaged in its final, consumer-ready container. Such thermal stabilization pasteurizes, sterilizes or otherwise treats the finished moist tobacco so that the concentration of undesirable microflora present within the product is reduced or eliminated. By heating the moist tobacco after is has been packaged, harmful microorganisms are destroyed and spoilage is substantially delayed or does not occur at all without the need for refrigeration of the container. The volatile compounds in the tobacco, such as flavors, are retained in the container. Downstream TSNA production may also be reduced and the shelf life can be extended.