Abstract: A method of manufacture of a breaded food product that includes the steps of: providing a solid or solidified substrate; applying a coating to the substrate to form a coated substrate; applying a crumb coating to the coated substrate to form a breaded portion; heating the breaded substrate to produce a cooked breaded portion; hermetically packaging the one or more cooked breaded portions within a flexible packaging material to produce a packaged foodstuff; and subjecting the packaged foodstuff to high pressure processing at a pressure of at least 100 MPa to produce a sterilized packaged foodstuff. The sterilized packaged foodstuff has a crumb coating that is not damaged by being subjected to the high pressure processing.

Abstract: A method of manufacture of a microwave or thermally reheatable or cookable food product comprising the steps of: providing a solid or solidified substrate; applying two or more coating compositions to the substrate to produce a coated substrate. At least one of the coating compositions includes ethylcellulose.

Abstract: A method of manufacture of a microwave or thermally reheatable or cookable food product comprises the step of coating the product or ingredient or a component thereof with a coating composition comprising ethylcellulose.

Abstract: A frozen, microwaveable, coated food product that includes: a core of cooked edible material having a weight equal to 15-95 wt % of the food product; and a fried coating that envelops the core of edible material and having weight equal to 5-85 wt % of the food product, the coating being formed from at least four coating layers, including successively; a primary aqueous coating, a bonding crumb layer, a secondary aqueous coating and a coating crumb layer. The primary aqueous coating and the secondary aqueous coating contain less than 10 wt % flour, preferably 5 wt % flour, by weight of dry matter and at least 10% cellulose ether by weight of dry matter.

Abstract: A frozen, microwaveable, coated food product that includes: a core of cooked edible material having a weight equal to 15-95 wt % of the food product, a fried coating that envelops the core of edible material and having weight equal to 5-85 wt % of the food product, the coating being formed from at least four coating layers, including successively: a primary aqueous coating, a bonding crumb layer and a coating crumb layer; a secondary aqueous coating layer. The secondary aqueous coating layer separates the bonding crumb layer from the coating crumb layer. The primary and secondary coatings are not flour containing batter compositions and both the bonding crumb layer and the coating crumb layer include a milled farinaceous dough extrudate containing 0.05-5 w. % of added hydrocolloid.

Abstract: A method of preparing a frozen, microwaveable, coated food product that includes the successive steps of: providing a portion of a solid or solidified substrate; preparing a breaded portion comprising the portion of substrate and a crumb-based coating by the steps of: coating the portion with a first aqueous coating liquid to form a primary coated portion; applying a coating of bonding crumb to the primary coated portion to form a bonding crumb coated portion; applying a second aqueous coating liquid to the bonding crumb coated portion to form a secondary coated portion; applying a coating of coating crumb to the secondary coated portion to form a breaded portion; frying the breaded portion by contacting said breaded portion for at least 100 seconds with hot oil having a temperature of at least 150° C.; and freezing the fried coated portion.

Abstract: A method of manufacture of a food product configured to be reheated in a microwave, thermal or convection oven, comprising wholly or partially impregnating a substrate with a stabilizer composition; wherein the stabilizer composition includes: one or more gums selected from the group consisting of carrageenan gums; locust bean gum; guar gum; xanthan gum; gellan gum and mixtures thereof in a concentration of 5 wt % to 30 wt %; salt selected from sodium chloride, potassium chloride and combinations thereof in a concentration of 10 wt % to 50 wt %; one or more polyglucose components selected from the group consisting of maltodextrin; polydextrose; starch and combinations thereof in a concentration of 20 wt % to 60 wt %, calculated by weight of dry matter; a phosphate component in a concentration of 0 to 7.4 wt %; and optional further edible ingredients in a concentration of 0 to 40 wt %; wherein the concentration ranges given add up to total 100 wt %.

Abstract: A stabiliser composition comprising, calculated by weight of dry matter: cellulose gum 5-25 wt. % modified starch 10-50 wt. % maltodextrin 10-55 wt. % polydextrose 0-45 wt. % protein 0-20 wt. % hydrocolloid 1-10 wt. % other ingredients 0-30 wt. %.

Abstract: A microwaveable batter composition comprises: a flour component comprising rice flour; non-modified starch; alpha-amylase in a concentration of 500-20,000 MAU per kg of the flour component; egg protein; a gelling agent; and optional other edible ingredients.

Abstract: A method of producing a frozen microwaveable, coated food product, involves providing pieces of mozzarella cheese, the pieces having a maximum dimension of 1 cm, mixing the pieces of cheese with a stabilizing composition, mixing to form a homogenous cheese dough, forming the dough into portions, freezing the portions and maintaining the frozen portions for at least eight hours, applying a pre-coating to the frozen portions to produce pre-coated portions, applying a batter coating to the pre-coated portions to produce batter coated portions, applying one or more layers of crumb to the batter coated portions to provide a crumb coated portion, frying the crumb coated portions to produce fried portions, and cryogenically freezing the fried portions.