Abstract: A frosted cereal product includes a cereal base and a frosting on the cereal base. The frosting is a composition containing a sugar, in an amount of at most 90% by weight (dry matter of the frosting), and a raw starch, in an amount of at least 10% by weight (dry matter of the frosting); the weight ratio between the cereal base and the frosting lies between 1:0.05 and 1:2; and the frosting consists of 1 to 5 layers.

Abstract: A frosted cereal product includes a cereal base and a frosting on the cereal base. The frosting is a composition containing a sugar, in an amount of at most 90% by weight (dry matter of the frosting), and a raw starch, in an amount of at least 10% by weight (dry matter of the frosting); the weight ratio between the cereal base and the frosting lies between 1:0.05 and 1:2; and the frosting consists of 1 to 5 layers.

Abstract: The invention relates to a confectionery product having a core and a shell, whereby at least the shell is not fat-continuous, said confectionery product containing between 10 and 55 wt. % of fructan and at most 70 wt. % of sucrose. The shell represents between 10 and 90 wt. % of the confectionery product as a whole. The confectionery product preferably has a non-sucrose bulk sweetener such as Isomalt as main component. The invention further relates to a process for preparing a confectionery product, in particular a filled hard candy.

Abstract: A method for forming a striped dentifrice wherein a first dentifrice which appears unstriped when stored in a container having sidewalls at least a portion of which is transparent, is transformed into a striped dentifrice upon extrusion from the container, which method comprises storing the first dentifrice in the container provided with discharge means and striping means within the discharge means, sequentially filling the container with a striping dentifrice having a color which distinguishes the striping dentifrice from the first dentifrice, the striping dentifrice being stored in an area of the container separate from the first dentifrice, followed by filling the container with the first dentifrice, applying pressure on the dentifrices to cause the striping dentifrice to be applied to the first dentifrice within the container area in which the second dentifrice is stored and be simultaneously extruded together from the container, so that upon extrusion, the extruded dentifrice appears to have been magical