A method of preparing a frozen, microwaveable, coated food product comprising the successive steps of: providing a portion of a substrate; preparing a breaded portion; frying the breaded portion by contacting said breaded portion for at least 100 seconds with hot oil having a temperature of at least 150 C.; and freezing the fried coated portion; wherein a moisture controlling metal salt is present in at least one of the coating liquids and crumbs used in the preparation of the breaded portion, said microwave absorbing metal salt being selected from metal phosphates, metal carbonates, metal hydroxides, metal citrates, metal gluconates and combinations thereof; wherein the total amount of the metal salt provided in the crumb-based coating may be at least 0.5 wt %, preferably 1 wt % to 6 wt % by weight of the dry matter contained in said crumb-based coating.

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.

Described herein are a sweetened composition, a process for preparing the sweetened composition, and consumer products including the sweetened composition.

A method for making a popped snack food is disclosed. The method includes mixing a dry carbonated mixture including a dry sugar in an amount of between 20% and 50% by weight, a dry seasoning in an amount of between 5% and 28% by weight, and a dry carbonated popping candy in an amount of between 40% and 65% by weight, coating a popped base product with an oil mixture, and coating the popped base product, which is freshly coated with the oil mixture, with the dry carbonated mixture.

The invention provides novel products and methods. The composition of the invention is a coated food product generally comprising: a product base, a slurry coating and a dry set coating. Specifically, there is disclosed a food product with a cookie and cream coating and a method of coating a food product with a cookie and cream coating.

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.

The invention provides novel products and methods. The composition of the invention is a coated food product generally comprising: a product base, a slurry coating and a dry set coating. Specifically, there is disclosed a food product with a cookie and cream coating and a method of coating a food product with a cookie and cream coating.

A method of applying thin layers of a peanut butter and a molten chocolate onto a frozen food product, in some instances fruit, that is at temperatures below 0 C. in such a way that reduces free oil migration out of the peanut butter and prevents discoloration and brittleness of the applied chocolate.

The present invention relates to a new coating system useful for coating particles, which comprise an active ingredient. Such coated particles, when consumed, do show a controlled release in the human or animal body.

Generally, a composition and methods of making a composition and an edible article from the composition. Specifically, a composition containing a botanical drug substance and methods of making and using an edible article from the composition for delivery of a dose of the botanical drug substance.