Cooked and uncooked caramel slurries and products prepared using the cooked caramel slurries, and methods of preparing caramel slurries and coating a cooked caramel slurry onto a food piece.

A cooking system that utilizes vibration to improve the convenience of preparing food and the quality of the finished product. The system uses a vibrating device coupled to a cooking vessel with a pad and/or isolation blocks disposed between the vibrator and the vessel. The cooking system can be adapted to prepare specific foods in specific quantities, such as popcorn in pre-packaged containers.

A cooking system that utilizes vibration to improve the convenience of preparing food and the quality of the finished product. The system uses a vibrating device coupled to a cooking vessel with a pad and/or isolation blocks disposed between the vibrator and the vessel. The cooking system can be adapted to prepare specific foods in specific quantities, such as popcorn in pre-packaged containers.

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 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.

The invention comprises a method and apparatus for forming a Cannabis product, comprising the steps of: providing a tetrahydrocannabinol concentrate, the tetrahydrocannabinol concentrate comprising: a purity of at least forty percent and a tetrahydrocannabinol (THC) viscosity in excess of 4,000 centipoise at 25° C.; combining with the tetrahydrocannabinol concentrate a second substance, the second substance comprising a second substance viscosity less than the THC viscosity to form a THC compound; heating the THC compound to greater than 40° C. to yield a THC compound viscosity of less than 1,000 centipoise; and adding the THC compound to a product substance to form a THC containing product, the THC containing product comprising a THC containing product viscosity greater than 5,000 centipoise at 25° C.

Systems and methods for preventing dumping of a popping kettle in a popcorn machine above a preset temperature to facilitate fire containment are disclosed herein. In some embodiments, a popcorn machine can include one or more temperature control systems to prevent the popping kettle from exceeding a normal operating temperature range. In the event such systems fail, however, embodiments of the present technology include lock systems that will lock the popping kettle in an upright position before the kettle reaches a temperature that will ignite the popping oil. Locking the popping kettle in this manner prevents an operator from inadvertently dumping burning oil onto popcorn piled in the bottom of the cabinet, igniting the popcorn and causing the fire to spread. Locking the kettle can also provide additional time for a fire suppression system to extinguish the fire while it is contained in the kettle.

A food product flavoring apparatus is provided. In some embodiments, the apparatus includes a removable container configured to contain a flavor target, a device 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 device for applying a flavoring agent to the agitated flavor target a device 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 flavour composition comprising a compound according to the formula (I) edible salts thereof, wherein R.sub.1 is an alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, R.sub.1 together with the carbonyl group to which it is attached is a residue of a carboxylic acid, and m is 0 or 1. ##STR00001##

A flavour composition comprising a compound according to the formula (I) edible salts thereof, wherein R.sub.1 is an alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, R.sub.1 together with the carbonyl group to which it is attached is a residue of a carboxylic acid, and m is 0 or 1. ##STR00001##