A snack food pellet comprising a plurality of starch granules forming a layer, the granules comprising ungelatinized starch, the granules being pressed together into mutual contact to form an agglomerate of the starch granules. Also disclosed are a method of manufacturing such a snack food pellet and a method of producing an expanded snack food piece from such a snack food pellet.

Starch-based extruded food products and methods for manufacturing starch-based extruded food products, such as snacks, are disclosed. For example, a starch-based dough may be extruded, cut, and cooked to form a starch-based extruded food product with a rigid extruded body. The cooking process may include baking and/or frying the cut extrusion. The rigid extruded body of the starch-based extruded food product is made up of bodies or segments coupled at joints. The rigid extruded bodies are configured such that bodies of the rigid extruded body may be broken off or separated at the joints to be consumed.

The invention relates to method and a device for preparing a carbohydrate and/or protein product by subjecting a carbohydrate and/or protein to a heat treatment after a few ingredients have been added.

A composition for imparting/enhancing cheese flavour is provided which is capable of imparting cheese flavour to foods, and enhancing the cheese flavour of foods. Furthermore, provided are: a method for producing the composition for imparting/enhancing cheese flavour; a method for imparting cheese flavour to foods or enhancing the cheese flavour of foods; and a method for producing foods with imparted/enhanced cheese flavour. The composition for imparting/enhancing cheese flavour has, as an active ingredient, an oxidized oil or fat which has a peroxide value of 15 to 280, and which includes at least 10 mass % but not more than 100 mass % of milk fat. Furthermore, in the method for imparting cheese flavour to foods or enhancing the cheese flavour of foods, an oxidized oil or fat, which has a peroxide value of 15 to 280, and which includes at least 10 mass % but not more than 100 mass % of milk fat, is added to a food. Moreover, in the method for producing foods with imparted/enhanced cheese flavour, the composition for imparting/enhancing cheese flavour is added to a food. The present invention is particularly and preferably applicable to foods including cheese.

The invention is an improved process and system for producing a shaped snack chip. A shaping oven, which uses a chain edge conveyor having transverse slats with at least one spring affixed to the slats, is used to convert dough pieces into shaped pre-forms, which can optionally be further dehydrated to form shaped snack chips.

Consumption of resistant potato starch results in changes to the gut microbiome in elderly adults, resulting in a healthier gut microbiome profile. Furthermore, consumption of resistant potato starch stimulates an increase in Bifidobacterium abundance in all individuals and also reduces levels of E. coli and Shigella. Furthermore, consumption of MSPrebiotic increased the relative ratio of butyrate in the elderly and significantly reduced the use of stool softeners in the elderly.

A stand alone container for housing dehydrated foodstuff and for use in a foodstuff machine has a continuous sidewall with first and second ends forming a storage area. A piston is complementarily positioned within the sidewall proximate the first end and is slidable with respect to the sidewall. The container contains dehydrated foodstuff located in the storage area and a removable cover positioned proximate the second end. The foodstuff machine includes a machine housing having an access opening for receiving the container having dehydrated foodstuff therein. A hydrating and positioning system moves from a loading position when the container is in the access opening to a hydrating position with the container second end above the first end and then to a transfer position where the first end is positioned above the second end. A liquid dispenser is positioned above the container when the container is in the hydrating position. The foodstuff machine has a transfer arm having an operative end for receiving the container and is movable from a first position that supports the container in the transfer position to an extrusion position where the container is located over a cooking station. A piston rod is operatively associated with the piston in the container and moves to force the piston toward the second end of the container to force hydrated foodstuff through the die to form uncooked strips which drop into the cooking station.

The invention relates to a method for producing a molded potato product, comprising temperature control in two steps, and to a molded potato product produced by a method of said kind.

A potato chip specifically designed to be used as a sandwich or hamburger flavor layer. The chip is sized to fit within the perimeter of the bread or bun, with no overhang or protrusion, resulting in a desirable sandwich chip-to-bread ratio and a consistent distribution of ingredients across all portions of the sandwich. The potato chip is made from a potato paste that can be flavored with a wide range of flavors, such as salted, sour cream and onion, barbecue, cheese and onion, spicy jalapeno, ranch, and more. In one embodiment, a method of making the potato chip is disclosed which involves preparing the potato paste, extruding it into the desired shape and size, drying it, and seasoning it with different flavors.

A composite potato chip and pretzel product includes a first layer made from a first dough and a second layer made from a second dough adjacent the first layer. The first dough is a potato dough and the second dough is a wheat dough. Also provided is a method for making a composite potato chip and pretzel product. Potato dough and wheat dough are prepared and passed through first and second sheet rollers, respectively, to produce a composite dough sheet having a potato dough layer adjacent a wheat dough layer. The composite dough sheet is then cut into a plurality of individual composite dough pieces, a layer of a cooker solution is applied on the wheat dough layer to form coated composite dough pieces. The coated composite dough pieces are then baked and subsequently dried to form a plurality of the composite potato chip and pretzel product.