An apparatus and method for post-extrusion filling and closing of an extrudate includes a feeder arranged in relation to an extruded rope of material flowing from an extrusion die of an extruder, wherein the rope of material has an opening that can receive a filler material. The feeder deposits the filler material into the opening of the rope of material as the rope of material flows by the feeder. A former receives the rope of material after the feeder has deposited the filler material into the opening of the rope. The former shapes the rope of material and close a portion or all of the rope around at least a portion of the deposited filler material to retain the filler material within the rope. A cutter may axially cut the rope to form the opening. A finisher may cut the shaped rope into portions containing the deposited filler material.

Apparatus for injecting ice cream through a sleeve and nozzle into pastries receives ice cream from soft-serve ice-cream machines. The sleeve is temperature controlled by electric heating element, temperature sensor, and controller. The nozzle has a pointed tip and deposits an ice cream stream, optionally including a flavored syrup injected into its center as it flows through the nozzle, into a ball in a pastry. Another nozzle formed with openings on opposite sides of the tip deposits ice cream with ripple effect. A method of injecting ice cream into pastries includes positioning a pastry with injector nozzle tip in the pastry; flowing ice cream through a temperature controlled injection device and nozzle into the pastry; and removing the pastry. In embodiments, the method includes injecting flavored syrup into a center of a stream of ice cream and deposits the ice cream in a ball or rippled stream within a pastry.

A food product includes a shell containing multiple ingredients. The shell includes first and second shell portions attached to each other. The shell is configured to be dissolved or melted into a heated liquid to release the multiple ingredients in order to form a heated beverage. The multiple ingredients include cocoa mix configured to be dissolved into the heated liquid and multiple marshmallows configured to float on a top surface of the heated beverage.

A food product includes a shell containing multiple ingredients. The shell includes first and second shell portions attached to each other. The shell is configured to be dissolved or melted into a heated liquid to release the multiple ingredients in order to form a heated beverage. The multiple ingredients include cocoa mix configured to be dissolved into the heated liquid and multiple marshmallows configured to float on a top surface of the heated beverage.

The invention provides a confectionery composition comprising: a) at least one fructan; b) at least one isomaltose oligosaccharide (IMO); and c) at least one further soluble dietary fibre ingredient.

The invention provides a confectionery composition comprising: a) at least one fructan; b) at least one isomaltose oligosaccharide (IMO); and c) at least one further soluble dietary fibre ingredient.