Provided is a method for preparing a processed pork snack containing a high concentration of pork-derived collagen by a process, including the following steps: step (1) of washing and cutting of raw material pork); step (2) of pork boiling; step (3) of pork cooling and fat removal; step (4) of cutting according to size, water removal, cutting and preservative addition; step (5) of natural drying, drying at 18 to 30 C.; step (6) of baking at low-temperature drying in an oven; step (7) of boiling; step (8) of natural drying; step (9) of heating and puffing at instantaneous high temperature under pressure; and step (10) of treating the puffed collagen with a carrier such as a sweetener or a preservative.

Provided is a method for preparing a processed pork snack containing a high concentration of pork-derived collagen by a process, including the following steps: step (1) of washing and cutting of raw material pork); step (2) of pork boiling; step (3) of pork cooling and fat removal; step (4) of cutting according to size, water removal, cutting and preservative addition; step (5) of natural drying, drying at 18 to 30 C.; step (6) of baking at low-temperature drying in an oven; step (7) of boiling; step (8) of natural drying; step (9) of heating and puffing at instantaneous high temperature under pressure; and step (10) of treating the puffed collagen with a carrier such as a sweetener or a preservative.

Methods for making a storage stable bulk gummy form that is a meltable precursor for making individual serving gummies are disclosed, as well as methods for making individual serving gummies from a meltable and storage stable bulk gummy form.

Methods for making a storage stable bulk gummy form that is a meltable precursor for making individual serving gummies are disclosed, as well as methods for making individual serving gummies from a meltable and storage stable bulk gummy form.

A confectionary item dispenser include a dispenser housing having a dispenser housing opening, a reservoir within the dispenser housing having a reservoir chute aligned with the dispenser housing opening, and a dispenser shield disposed within the dispenser housing and movable so that a dispenser shield opening can align with the dispenser housing opening and the reservoir chute at a dispensing position to dispense a confectionary item. An indeterminate outcome actuation mechanism with an actuation mechanism input device causes the dispenser shield to move between the dispensing position and a non-dispensing position when the actuation mechanism input device is displaced such that the dispenser shield may be disposed in one of the dispensing position and the non-dispensing position when the actuation mechanism input device is displaced so that a confectionary item may or may not be dispensed each time.

A confectionary item dispenser include a dispenser housing having a dispenser housing opening, a reservoir within the dispenser housing having a reservoir chute aligned with the dispenser housing opening, and a dispenser shield disposed within the dispenser housing and movable so that a dispenser shield opening can align with the dispenser housing opening and the reservoir chute at a dispensing position to dispense a confectionary item. An indeterminate outcome actuation mechanism with an actuation mechanism input device causes the dispenser shield to move between the dispensing position and a non-dispensing position when the actuation mechanism input device is displaced such that the dispenser shield may be disposed in one of the dispensing position and the non-dispensing position when the actuation mechanism input device is displaced so that a confectionary item may or may not be dispensed each time.

Compositions and methods for preparing a multi-texture, non-baked foodstuff having a first component with a first soluble solids ratio; and a second component with a second soluble solids ratio, wherein the second component is a non-baked foodstuff having at least 1% weight fraction of particulate matter having a particle size of about at least 100 m, including at least one setting agent and at least one texture-modifying particulate ingredient and having a gel strength of about at least 100 and a liquid weight fraction of about at least 35%.

Compositions and methods for preparing a multi-texture, non-baked foodstuff having a first component with a first soluble solids ratio; and a second component with a second soluble solids ratio, wherein the second component is a non-baked foodstuff having at least 1% weight fraction of particulate matter having a particle size of about at least 100 m, including at least one setting agent and at least one texture-modifying particulate ingredient and having a gel strength of about at least 100 and a liquid weight fraction of about at least 35%.

Delivery apparatus and assemblies are shown and described. In one embodiment, a delivery apparatus includes a base, a container removable about a central tube, and a release mechanism. The release mechanism may engage an extension plunger to release the container from an isolated position substantially parallel with a food item to an adjacent display position. The result is an improved hidden display and assembly for enhancing efficient, effective delivery of a hidden item inside a food item(s) or the like.

Delivery apparatus and assemblies are shown and described. In one embodiment, a delivery apparatus includes a base, a container removable about a central tube, and a release mechanism. The release mechanism may engage an extension plunger to release the container from an isolated position substantially parallel with a food item to an adjacent display position. The result is an improved hidden display and assembly for enhancing efficient, effective delivery of a hidden item inside a food item(s) or the like.