A condiment distribution device. The condiment distribution device includes a tube having an open upper end and an open lower end defining a channel therebetween. A plurality of apertures are disposed on the tube. The device further includes a funnel comprising an open upper end and a connector having an open lower end, wherein the connector is removably securable to the open upper end of the elongated tube. The tube can be inserted into a container of food and a condiment poured into the open upper end of the funnel, such that it flows out of the apertures and open lower end of the tube onto the food. The condiment distribution device is configured to evenly distribute a condiment throughout a container of food.

A condiment distribution device. The condiment distribution device includes a tube having an open upper end and an open lower end defining a channel therebetween. A plurality of apertures are disposed on the tube. The device further includes a funnel comprising an open upper end and a connector having an open lower end, wherein the connector is removably securable to the open upper end of the elongated tube. The tube can be inserted into a container of food and a condiment poured into the open upper end of the funnel, such that it flows out of the apertures and open lower end of the tube onto the food. The condiment distribution device is configured to evenly distribute a condiment throughout a container of food.

Some embodiments relate to a puffed edible products that contain more than 10 wt % of whole grains, and methods of their manufacture. The puffed edible products contain a puffed edible core that contains at least 25 wt % of whole grains and a flavoring composition that coats the surface of the edible core.

Some embodiments relate to a puffed edible products that contain more than 10 wt % of whole grains, and methods of their manufacture. The puffed edible products contain a puffed edible core that contains at least 25 wt % of whole grains and a flavoring composition that coats the surface of the edible core.

A device for the controlled delivery of a single service portion of buttered flavored toppings is disclosed. The device comprises a three ounce plastic vessel or bottle, wherein the bottle has a top that screws on to the bottle and wherein the top has a restricted nipple with a covering cap, wherein the nipple is configured to allow the user to apply the butter topping when desired. A method for the controlled delivery of single service portion of buttered flavored toppings is also disclosed.

A device for the controlled delivery of a single service portion of buttered flavored toppings is disclosed. The device comprises a three ounce plastic vessel or bottle, wherein the bottle has a top that screws on to the bottle and wherein the top has a restricted nipple with a covering cap, wherein the nipple is configured to allow the user to apply the butter topping when desired. A method for the controlled delivery of single service portion of buttered flavored toppings is also disclosed.

A popcorn salt holding and dispensing system and method includes a container that has a quantity of popcorn therein. The container has a bottom wall and a peripheral wall which is attached to and extends upwardly therefrom. The peripheral wall has an upper edge defining an opening extending into the container. A housing has salt therein and the housing includes a first end, a second end and a perimeter wall extending between the first and second ends. The first end has a plurality of apertures extending therethrough to allow salt from the housing to flow outwardly of the housing through the apertures. The housing is removably coupled to the container with a mounting and moved back and forth over the popcorn to deposit salt on the popcorn.

A method is provided for producing at least one popcorn grain substantially entire and coated, completely or partially, with at least a first layer of a first melted cheese directly in contact with the popcorn grain. The first melted cheese has an initial moisture content of less than 35%, or alternatively, the first melted cheese is cooked too and its moisture after cooking is lower than 8%. A second layer of a second cheese may be applied to the food product.

A method is provided for producing at least one popcorn grain substantially entire and coated, completely or partially, with at least a first layer of a first melted cheese directly in contact with the popcorn grain. The first melted cheese has an initial moisture content of less than 35%, or alternatively, the first melted cheese is cooked too and its moisture after cooking is lower than 8%. A second layer of a second cheese may be applied to the food product.

A flavoring apparatus for flavoring each of a plurality of popped popcorn is provided. The flavoring apparatus may include a delivery apparatus and control mechanism that selectively steers the plurality of popped popcorn to a conveyor belt housed in the flavoring apparatus. A plurality of spaced-apart cutout recess along an outward facing surface of the conveyor belt are adapted to temporarily retain the conveyed popped popcorn in a spaced-apart arrangement. A plurality of spray nozzles may be positioned adjacent to cutout recesses so as to spray a liquid flavoring onto each of the plurality of spaced-apart popcorn from various spray angles as the popcorn is conveyed to a receptacle.