Abstract: The present invention relates to a savoury food article consisting of a solid, savoury composition having an elongate member extending therefrom, and also to a method for preparing such a savoury article and to the use of such a savoury article.

Abstract: The objective of the present invention is to provide a composition containing an edible solid particulate component, for example a starch, which is free from additives like maltodextrin, lactose and flowability improvers. Nevertheless, the removal of such additives should not lead to inferior qualities of such composition when in use. The objective of this invention is to provide an alternative to such additives, which has a natural image for consumers, and which can lead to benefits like good dissolution of the starch, no clumping during dissolution, good flowability of a dry mixture in a factory, and which does not lead to a dusty dry powder mixture. This problem has been solved by agglomerating an edible solid particulate component, preferably containing a starch, with particulate, expanded, gelatinized potato starch, to create a dry, particulate, agglomerated composition.

Abstract: Granular food composition comprising: Fat, Starch; wherein the food composition comprises gas.

Abstract: Granular food composition comprising: Fat, Starch; wherein the food composition comprises gas.

Abstract: A food product comprising: starch, from 15 to 50 wt % of fat, wherein the total amount of salt, monosodium glutamate and sugar taken together is less than 5 wt %, wherein the product is in the form of a paste and wherein the product has a density of between 0.6 and 1.0 kg/1 at 20° C.

Abstract: Food compositions comprising 15-80% wt of triglycerides of fatty acids, 20-85% wt aStarchy or starch-containing matter and which compositions contain less than 30% wt of moisture, wherein the amount of H3 (triglyceride of 3 saturated fatty acids of 16 or more carbon atoms) and H2U (triglyceride of 2 saturated fatty acids of 16 or more carbon atoms and 1 cis-unsaturated fatty acid) taken together is at least 55% wt on the total amount of triglycerides, and process for their manufacture.

Abstract: A formed cream substitute for the addition to hot meals and a method for its preparation. The formed cream substitute for the addition to hot meals is formed by working 20 to 60% cream powder and 10 to 50% fat powder in a 15 to 50% matrix of pure fat. The cream substitute according to the invention can be provided in the form of lumps, in the form of cubes, or in the form of a granulate. The cream substitute can be stored well at room temperature and has, on a weight basis, a higher effectiveness than liquid cream.