A profood item for preparing a puffed food product and method for producing the profood item. Profood item shell comprises a first foodstuff, the shell characterized by a hardness and rigidity able to withstand breakage when subject to temperature/pressure below breakage threshold conditions. Profood item interior contained within shell comprises a second foodstuff comprising at least one starch and a liquid adapted to form a vapor when subjected to heating, where an increased pressure of the vapor when heated causes a rupturing of the shell when breakage threshold conditions reached, inducing a sudden release of vapor at high pressure resulting in puffing of starch to produce puffed food product. The profood item micropellet may be prepared using an extrusion process and coated with a coating process to form a shell.

A profood item for preparing a puffed food product and method for producing the profood item. Profood item shell comprises a first foodstuff, the shell characterized by a hardness and rigidity able to withstand breakage when subject to temperature/pressure below breakage threshold conditions. Profood item interior contained within shell comprises a second foodstuff comprising at least one starch and a liquid adapted to form a vapor when subjected to heating, where an increased pressure of the vapor when heated causes a rupturing of the shell when breakage threshold conditions reached, inducing a sudden release of vapor at high pressure resulting in puffing of starch to produce puffed food product. The profood item micropellet may be prepared using an extrusion process and coated with a coating process to form a shell.

Snack bars incorporating more than 4 grams of prebiotic fiber derived from Chicory root fiber and methods of making such snack bars are described herein. The snack bars may incorporate chicory root fiber, coconut, dried fruits, with or without, nuts pieces, chocolate, seeds, probiotics, vitamins, minerals, herb, spices, and oils held together by a binder comprising chicory root fiber and may be enrobed with chicory root fiber as the outer coating. The methods may include mixing chicory root fiber into a binder made with honey and or syrup, mixing binder with a creamy crunchy chewy grain composition, add any additional ingredients, press into desired thickness, cut into bars, enrobe bars with treatments of chicory root fiber, and heat treatment processes to melt the chicory root fiber and form a uniform glossy surface that is appealing to the customer, and reducing water activity.

Snack bars incorporating more than 4 grams of prebiotic fiber derived from Chicory root fiber and methods of making such snack bars are described herein. The snack bars may incorporate chicory root fiber, coconut, dried fruits, with or without, nuts pieces, chocolate, seeds, probiotics, vitamins, minerals, herb, spices, and oils held together by a binder comprising chicory root fiber and may be enrobed with chicory root fiber as the outer coating. The methods may include mixing chicory root fiber into a binder made with honey and or syrup, mixing binder with a creamy crunchy chewy grain composition, add any additional ingredients, press into desired thickness, cut into bars, enrobe bars with treatments of chicory root fiber, and heat treatment processes to melt the chicory root fiber and form a uniform glossy surface that is appealing to the customer, and reducing water activity.

A process for producing a consumable for low carbohydrate snacking is provided. The process includes one or more consumables embodies a method of infusing a protein by way of encasing the protein in lactose-free dairy products, eliminating the need for adding sugars and salts to cure the protein as well as enabling high-temperature applications, thereby lessening the time for drying the resultant consumable.

A process for producing a consumable for low carbohydrate snacking is provided. The process includes one or more consumables embodies a method of infusing a protein by way of encasing the protein in lactose-free dairy products, eliminating the need for adding sugars and salts to cure the protein as well as enabling high-temperature applications, thereby lessening the time for drying the resultant consumable.

The present application is directed to a compound having the Formula (I):

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wherein R.sup.1, R.sup.2, and R.sup.3 are as described herein. The present application is also directed to a wax composition comprising a wax and a compound of Formula (I). Processes of making a wax composition and for coating a plant or plant part with the compound of Formula (I) are also described.

The present invention relates generally to the field of packaged food products. In particular, the present invention relates to a packaged food product, wherein the packaging comprises at least one edible packaging layer and the barrier properties of that packaging are mainly provided by that edible packaging layer. For example, the present invention relates to a packaged food concentrate, the packaging comprising an edible primary packaging in contact with the food concentrate and a secondary packing, wherein the edible primary packaging provides the required barrier properties and wherein the edible primary packaging comprises compounds selected from the group consisting of gellans, waxes, whey protein isolate, cellulose, alginates, methylcellulose, hydroxypropylmethyl-cellulose, corn zein, gluten, soy protein, caseinate, chitosan, pectin, carrageenan, or combinations thereof.

This document provides dietary supplement compositions. For example, this document provides dietary supplement compositions that include a Ganoderma lucidum extract.

This document provides dietary supplement compositions. For example, this document provides dietary supplement compositions that include a Ganoderma lucidum extract.