Nestec S.a.

Kurt Bloechlinger

Pierre Dupart

Leonhard Blasius

Anders Ekberg

Rudolf Hartmann

Stéphanie Blanche

Stephanie Blanche

The present invention relates to a cooked, extruded, and expanded savory cereal having a porous texture, specific weight of from 100 to 500 grams/liter, gelatinization degree of more than 25%, and residual water content of from 1 to 5%. The present invention also relates to a process for manufacturing a savory cereal using a multi-zoned extruder heated at various barrel heating temperatures to effect the cooking, extrusion, and expansion of the cereal product. The savory cereal may be used alone or as a component of a food preparation, mixture, or product such as an omelet or scrambled eggs.

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Kemptthal, all of, Switzerland

Kurt Bloechlinger