The present invention provides a method of making a dough or batter and grain product, the method including the making of a dough or batter and including the step of soaking one or more whole grains in a dye of colour and or multiple collections of grains in respective dyes of different colours, until the whole grains absorb the dye or respective ones of the dyes. Also provided is a dough or batter and grain product and a cooked product, being either baked, fried or boiled.

The present invention relates to the field of food technology and in particular, nutrient and bioactive rich plant formulations. Formulated products including nutrients and bioactives such as those provided by the Moringa plant are provided. In particular, coated or encapsulated food products having a spec release behaviour and a process for their production is described. The processes described enable food material, for example Moringa, to be used to provide nutrient dense foods that are more accessible and protected against loss of nutritional value. The resulting food products therefore allow better delivery of nutritional benefits to users.

A system and method for applying a reduced sugar coating to a food product is provided. The system uses separate applications (simultaneous or sequential) of a non-sucrose carbohydrate syrup from a first applicator and a sucrose syrup from a second applicator. The dual applications of the syrups are applied without an active drying step between applications. The process results in a coated food product with reduced clumping and a desired crystallized appearance even with the reduced levels of sugar.

A system and method for applying a reduced sugar coating to a food product is provided. The system uses separate applications (simultaneous or sequential) of a non-sucrose carbohydrate syrup from a first applicator and a sucrose syrup from a second applicator. The dual applications of the syrups are applied without an active drying step between applications. The process results in a coated food product with reduced clumping and a desired crystallized appearance even with the reduced levels of sugar.

A packaged popcorn confection includes a container, a popcorn layer of a prepared popcorn in the container, a coating that covers a part of a top of popcorn layer and which holds together the popcorn layer, and a foil bag which encloses the container, the popcorn layer, and the coating in an airtight manner. The coating includes a couverture that is flowable when heated and solid when cooled and/or and a solidified glaze.

A packaged popcorn confection includes a container, a popcorn layer of a prepared popcorn in the container, a coating that covers a part of a top of popcorn layer and which holds together the popcorn layer, and a foil bag which encloses the container, the popcorn layer, and the coating in an airtight manner. The coating includes a couverture that is flowable when heated and solid when cooled and/or and a solidified glaze.

The present invention addresses the problem of providing an edible oil and fat that is usable for any kind of food, has an improved oxidation stability, and exhibits a good flavor. By stably dispersing a tea extract together with an acid in an oil and fat, the oxidation stability can be improved without increasing the formulation amount of the tea extract.

A food product flavoring apparatus is provided. In some embodiments, the apparatus includes a removable container configured to contain a flavor target, a means for agitating the flavor target, and a housing. The housing is configured to receive the agitated flavor target when the removable container is adjacent the housing such that the container opening is aligned with the housing opening. The apparatus further includes a means for applying a flavoring agent to the agitated flavor target a means for removing substantially all residual flavoring agent from the housing after the flavor target has been flavored. A method of applying a flavoring agent to a flavor target is also provided.

A food product flavoring apparatus is provided. In some embodiments, the apparatus includes a removable container configured to contain a flavor target, a means for agitating the flavor target, and a housing. The housing is configured to receive the agitated flavor target when the removable container is adjacent the housing such that the container opening is aligned with the housing opening. The apparatus further includes a means for applying a flavoring agent to the agitated flavor target a means for removing substantially all residual flavoring agent from the housing after the flavor target has been flavored. A method of applying a flavoring agent to a flavor target is also provided.

A popcorn seasoning machine is disclosed. The popcorn seasoning machine includes a receptacle having a forced air system. A user then inputs a selected seasoning and popcorn into the device and depresses a control button for injecting air into the interior of the container for mixing popcorn and the seasoning. As a result, the seasoning is evenly distributed on the popcorn to facilitate an enjoyable popcorn eating experience. The device further includes an air pump therein which manually provides are to a vent platform to a top end of the receptable. The top end also includes a hingedly attached dome which seals the top end of the receptacle.