A flavour composition comprising a compound according to the formula (I) ##STR00001##
and 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.

Popcorn machines having process chambers with variable heating profiles, and associated systems and methods of operation are disclosed herein. In one embodiment, a popcorn machine includes a tube having an upper tube portion and a lower tube portion. The upper tube portion and the lower tube portion form a circumferential boundary of a tubular process chamber for popping popcorn. A first heating element can be positioned to heat a first heating zone, and a second heating element can be positioned to heat a second heating zone. A first thermocouple can be positioned to measure a temperature at a transition point between the first heating zone and the second heating zone, and a second thermocouple can be positioned to measure a temperature in the second heating zone. A rotatable auger can be positioned at least partially within the tube to move ingredients through the process chamber.

Popcorn machines having process chambers with variable heating profiles, and associated systems and methods of operation are disclosed herein. In one embodiment, a popcorn machine includes a tube having an upper tube portion and a lower tube portion. The upper tube portion and the lower tube portion form a circumferential boundary of a tubular process chamber for popping popcorn. A first heating element can be positioned to heat a first heating zone, and a second heating element can be positioned to heat a second heating zone. A first thermocouple can be positioned to measure a temperature at a transition point between the first heating zone and the second heating zone, and a second thermocouple can be positioned to measure a temperature in the second heating zone. A rotatable auger can be positioned at least partially within the tube to move ingredients through the process chamber.

A powder flavour composition comprising a compound according to the formula (I) or edible salts thereof, and at least one flavour co-ingredient ##STR00001##
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 NR.sub.2R.sub.3, in which R.sub.3 is H or together with R.sub.2 and the N-atom to which they are attached, a 5-membered ring, is a residue of an amino acid, in particular a proteinogenic amino acid, ornithine, gamma-aminobutyric acid or beta alanine, or a 1-amino cycloalkyl carboxylic acid.

A powder flavour composition comprising a compound according to the formula (I) or edible salts thereof, and at least one flavour co-ingredient ##STR00001##
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 NR.sub.2R.sub.3, in which R.sub.3 is H or together with R.sub.2 and the N-atom to which they are attached, a 5-membered ring, is a residue of an amino acid, in particular a proteinogenic amino acid, ornithine, gamma-aminobutyric acid or beta alanine, or a 1-amino cycloalkyl carboxylic acid.

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.

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.

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.

There is provided an apparatus (100) and method (200) of puffing grain food. The puffing chamber is pre-heated, and the moisture loss from the grain food during the puffing process is determined and the temperature controlled based on the determined moisture loss, until a desired end moisture content of the puffed grain food is obtained.

Microwave foodstuff packages and methods of making and using the same. The microwave foodstuff packages include only a single gusset and/or a Z-fold configuration.