Disclosed herein is a chewable article for oral mucosa delivery of a composition. The chewable system comprises a chewable base with the composition embedded, coated, integrated or dispersed therein. The composition may be pressurized, oxygenated, and/or atomized. The composition may be released as an aerosol. In one embodiment, the chewable system comprises a pressurized capsule that dissolves or ruptures in the mouth to release a burst of the composition. The chewable system may be configured to allow the composition facing to the buccal mucosa.

A confectionary kit that holds ingredients suitable for making s'mores is described. In some embodiments, the kit takes the form of a box that holds two marshmallows positioned side-by-side and a stack that contains four crackers or biscuits and one or more chocolate pieces. In other embodiments, additional marshmallows and stacks are provided.

A confectionary kit that holds ingredients suitable for making s'mores is described. In some embodiments, the kit takes the form of a box that holds two marshmallows positioned side-by-side and a stack that contains four crackers or biscuits and one or more chocolate pieces. In other embodiments, additional marshmallows and stacks are provided.

Baklava, a well-known and popular confection, typically requires preservatives to have a long shelf life. The present technology preserves the baklava naturally by homogenizing the baklava, partially or fully, until it is malleable with the hand. The malleable version thereof made into a regular shape such as a sphere and then covered with an edible sealant such as melting chocolate such that the moisture is substantially maintained in the baklava over a period of, at least, weeks.

A process of forming a candy bar wrapper includes forming a primary score line in a film material and cutting the film material to form the candy bar wrapper. The primary score line extends in a predetermined direction. The film material comprising at least one film layer, a film thickness, a first film surface, and a second film surface opposite the first film surface. The candy bar wrapper has a film length, a film width from a first end of the candy bar wrapper to a second end of the candy bar wrapper. The primary score line is located to permit the simultaneous breaking of a candy bar and splitting of the candy bar wrapper to separate the candy bar wrapper into two pieces in a wrapped candy bar product. A candy bar wrapper and a wrapped candy bar product are also disclosed.

A smokeless tobacco product is provided that includes a tobacco material in the form of a tobacco extract, a particulate tobacco material, or a combination thereof. In some embodiments, the smokeless tobacco product is substantially translucent. Methods for making and using the smokeless tobacco product are also provided. The smokeless tobacco product can include isomalt, maltitol syrup, particulate tobacco, and a translucent tobacco extract prepared by ultrafiltration.

A smokeless tobacco product is provided that includes a tobacco material in the form of a tobacco extract, a particulate tobacco material, or a combination thereof. In some embodiments, the smokeless tobacco product is substantially translucent. Methods for making and using the smokeless tobacco product are also provided. The smokeless tobacco product can include isomalt, maltitol syrup, particulate tobacco, and a translucent tobacco extract prepared by ultrafiltration.

A process of preparing a marshmallow piece includes preparing a pre-cook syrup batch of a mixture including a low viscosity saccharidic composition, humectant, and water as a pre-cook syrup batch. The low viscosity saccharidic composition includes at least two low viscosity saccharidic components and at least one polysaccharide. The process also includes cooking the pre-cook syrup batch to form a cooked syrup composition having a predetermined moisture content, combining the cooked syrup composition with a gelatin solution and optionally at least one flavoring to form a pre-whip marshmallow composition, whipping the pre-whip marshmallow composition to form a whipped marshmallow composition having a predetermined density, and forming and setting up a formed marshmallow composition to form the marshmallow piece. The marshmallow has a water activity in the range of between 0.40 and 0.45. A comestible includes the marshmallow and at least one dry portion having a crunchy texture.

A process of preparing a marshmallow piece includes preparing a pre-cook syrup batch of a mixture including a low viscosity saccharidic composition, humectant, and water as a pre-cook syrup batch. The low viscosity saccharidic composition includes at least two low viscosity saccharidic components and at least one polysaccharide. The process also includes cooking the pre-cook syrup batch to form a cooked syrup composition having a predetermined moisture content, combining the cooked syrup composition with a gelatin solution and optionally at least one flavoring to form a pre-whip marshmallow composition, whipping the pre-whip marshmallow composition to form a whipped marshmallow composition having a predetermined density, and forming and setting up a formed marshmallow composition to form the marshmallow piece. The marshmallow has a water activity in the range of between 0.40 and 0.45. A comestible includes the marshmallow and at least one dry portion having a crunchy texture.

There is provided a food item capable of maintaining the good crispy texture of the caramelized portion for a long period of time. A surface-baked food item is characterized by including a first food item, and a second food item containing fat and oil, wherein part or all of the surface of the second food item is coated with a heated product of sugar. Furthermore, the second food item is preferably at least one type or two types or more food items selected from the food item group consisting of chocolates and fats and oils.