The invention relates to a seasoning product and to the use of the seasoning product for cooking food. The seasoning product is an assembly of a sheet of flexible burn resistant material such as a baking paper, and a composition of three layers comprising a first layer of animal fat, a second layer of flavorings and a third layer of an oil coating of the flavorings.

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 present disclosure relates to extruded protein products and methods for producing an extruded protein product. In particular, an extruded piece is disclosed having a high protein content and having a desirable texture and flavor. Methods for making an extruded piece include processing, under extrusion conditions, a combination of a powdered protein ingredient, a protein matrix disruptive ingredient, water, and an oil.

Dying Easter Eggs has not changed much in over the 100 years it has been around. There are many methods and products on the market today, but nothing has ever been introduced to stop a particular dye to adhere to an eggshell. This has many advantages, which could allow an individual to dye eggs in 1, 2, 3 or more colors. This would be accomplished through the use of stickers (which would eventually be removed) and an egg paste formulated to a soft, spreadable, wax like consistency for easy application to an eggshell. Once applied, it will block a food grade dye penetrating to the egg's surface with the ability for an individual to easily wipe off the eggshell.

A food product and a method for manufacturing thereof, in particular, manufacturing of a snack food product obtained by extruding and formed as chips, containing rice and corn grains, a natural flavoring additive with olive oil and rosemary, with cheese, with tomato and basil, with nacho cheese, with paprika and chili, the method including treating the rice and corn grits by purifying them from impurities and subsequent moistening with water, extruding the finished mixture of the grits with simultaneous baking and briquetting with double pressing, applying the flavoring additive on the surface of the chips by spraying.

A recipe industrially produces vegetable gnocchi, and, in particular, cauliflower gnocchi, and a production process thereof. Moreover, the gnocchi is obtained by the process in order to provide a food product that is nutritionally advantageous and easy to produce on an industrial level without any disadvantages.

The present invention relates to compositions for coating a chocolate product, wherein the composition comprises a vegetable oil, water, a wax, one or more sugars and one or more additives selected from the group consisting of a humectant, an emulsifier, a starch or derivative thereof, an acidity regulator and a preservative. The present invention also relates to processes for producing the compositions.

The present invention relates to a food processing apparatus that is capable of supplying two different kinds of food materials and sequentially performing manufacturing processes such as bonding and cutting on the single apparatus, thus allowing the food to be easily processed.

The present disclosure provides a coating composition including a pectin and a non-glycerol sugar alcohol. The pectin can be present in an amount by weight of at least 30.0% and at most 50.0%. The non-glycerol sugar alcohol can be present in an amount by weight of at least 10.0%) and at most 40.0%. The pectin can be present in a ratio of at least 1:1 and at most 5:1 relative to the non-glyercol sugar alcohol. The present disclosure also provides coating suspensions, coatings, and coated substrates related to the coating composition. The present disclosure also provides methods of making and using the coating compositions.

A topical flavouring product of a solid flavouring dispersed in a non-aqueous continuous medium containing oleic acid and sodium oleate in the relative weight proportions of from 80:20-54:46. A method of applying to the surface of a comestible product a solid flavouring, comprising dispersion of the solid flavouring in a non-aqueous continuous medium in the presence of oleic acid and sodium oleate and its topical application to the product, the oleic acid and sodium oleate being present in the relative weight proportions of from 80:20-54:46.