A method of preparing a composite foodstuff is provided and comprises providing a core, providing a barrier composition and applying the barrier composition to at least a portion of the core and providing a fat based coating having a lower fat content than the core. The fat based coating is applied to the barrier coated cores. The hardness of the fat based coating does not decrease over a period of storage.

The invention relates to a method of manufacturing a frozen confection comprising providing a frozen confection to be coated, providing a liquid coating composition which comprises less than 25% of saturated fatty acids and which solidifies in a two-step crystallization at a temperature of 15 C., at least partly coating the frozen confection, letting the coating composition perform a first crystallization event, and letting the at least partly coated frozen confection perform a second crystallization event. The invention also relates to a at least partly coated frozen confection obtained by this method of manufacturing.

The present invention relates to a method for transferring the print of a logo (i.e. an image or text) onto a food item, notably a bakery or pastry item, butcher's products and cooked pork meats or a solid dairy product, and to an edible ink composition and a carrier medium for this purpose.

A structured body (10) includes a base material (1) formed into a predetermined shape and a liquid film (3) provided on a surface thereof, and droplets (5) of a liquid incompatible with a liquid for the liquid film (3) are distributed on the liquid film (3).

A product having an internal substance protected by a rugged exterior shell is disclosed. The internal substance is reactive with the exterior shell but is separated therefrom by a coating on an interior surface of the external shell so that the product can be stored for a long period of time without the internal substance reacting with the exterior shell. The coating is meltable so that, when desired, the product may be heated (e.g. immersed in hot water or exposed to heat) in order to melt the coating so that the internal substance can react with the external shell so that the internal substance can excrete out of the exterior shell.

A process for the application of a predetermined amount of oil to food pieces comprises: (a) providing or receiving a plurality of cut or shaped food pieces; (b) applying an oil-water emulsion to the food pieces for a time sufficient to provide a predetermined amount of oil to the food pieces and so that the food pieces have an initial moisture level after applying the oil-water emulsion; and (c) reducing the initial moisture level, in the absence of frying in oil, to a moisture level of from about 0.2 to about 80% by weight to provide a cooked food product, comprising said predetermined amount of oil, wherein step (c) does not comprises frying the food pieces in hot oil.

A method of preparing a composite foodstuff is provided and comprises providing a core, providing a barrier composition and applying the barrier composition to at least a portion of the core and providing a fat based coating having a lower fat content than the core. The fat based coating is applied to the barrier coated cores. The hardness of the fat based coating does not decrease over a period of storage.

A topical seasoning for snack foods, the seasoning comprising a plurality of seasoning particles, the seasoning particles comprising a shell surrounding an encapsulated central core, the shell comprising a matrix including at least one solid lipid and the core comprising sodium chloride.

A flavoring apparatus for flavoring each of a plurality of popped popcorn is provided. The flavoring apparatus may include a delivery apparatus and control mechanism that selectively steers the plurality of popped popcorn to a conveyor belt housed in the flavoring apparatus. A plurality of spaced-apart cutout recess along an outward facing surface of the conveyor belt are adapted to temporarily retain the conveyed popped popcorn in a spaced-apart arrangement. A plurality of spray nozzles may be positioned adjacent to cutout recesses so as to spray a liquid flavoring onto each of the plurality of spaced-apart popcorn from various spray angles as the popcorn is conveyed to a receptacle.

A product having an internal substance protected by a rugged exterior shell is disclosed. The internal substance is reactive with the exterior shell but is separated therefrom by a coating on an interior surface of the external shell so that the product can be stored for a long period of time without the internal substance reacting with the exterior shell. The coating is meltable so that, when desired, the product may be heated (e.g. immersed in hot water or exposed to heat) in order to melt the coating so that the internal substance can react with the external shell so that the internal substance can excrete out of the exterior shell.