Shelf stable, expanded or popped snack products are disclosed that contain at least one fruit ingredient and/or at least one vegetable ingredient. Also disclosed are methods of producing and using the snack products.

Shelf stable, expanded or popped snack products are disclosed that contain at least one fruit ingredient and/or at least one vegetable ingredient. Also disclosed are methods of producing and using the snack products.

A method is described of using a surface-reacted calcium carbonate as an extrusion aid for the production of a puffed polysaccharide-based material, excluding fibrillated cellulose-containing materials. In embodiments, the surface-reacted calcium carbonate is a reaction product of ground natural calcium carbonate (GNCC) or precipitated calcium carbonate (PCC) with carbon dioxide.

A method is described of using a surface-reacted calcium carbonate as an extrusion aid for the production of a puffed polysaccharide-based material, excluding fibrillated cellulose-containing materials. In embodiments, the surface-reacted calcium carbonate is a reaction product of ground natural calcium carbonate (GNCC) or precipitated calcium carbonate (PCC) with carbon dioxide.

The present invention relates to amorphous food materials containing an amount of protein and processes for its manufacture. More particularly, the present invention relates to amorphous protein extrudates containing high concentrations of protein, processes for manufacturing such protein extrudates, and the use of such protein extrudates as food ingredients.

The present invention relates to amorphous food materials containing an amount of protein and processes for its manufacture. More particularly, the present invention relates to amorphous protein extrudates containing high concentrations of protein, processes for manufacturing such protein extrudates, and the use of such protein extrudates as food ingredients.

Described herein is a food product and methods of manufacturing the same, comprising a corn protein isolate or corn protein concentrate and a polysaccharide; wherein the food product has a density ranging from about 40 g/L to about 350 g/L.

Described herein is a food product and methods of manufacturing the same, comprising a corn protein isolate or corn protein concentrate and a polysaccharide; wherein the food product has a density ranging from about 40 g/L to about 350 g/L.

According to an aspect of the present invention, there is provided a process for forming protein-rich extrudates comprising: (i) extruding a protein-containing source material to form a plurality of protein-rich extrudates and a plurality of non-protein extrudates; and (ii) separating the plurality of protein-rich extrudates from the plurality of non-protein extrudates. The extruded products produced by the above method find industrial application, for example, as additives to food products or stand-alone food products.

According to an aspect of the present invention, there is provided a process for forming protein-rich extrudates comprising: (i) extruding a protein-containing source material to form a plurality of protein-rich extrudates and a plurality of non-protein extrudates; and (ii) separating the plurality of protein-rich extrudates from the plurality of non-protein extrudates. The extruded products produced by the above method find industrial application, for example, as additives to food products or stand-alone food products.