The Hershey Company

Utkarsh Shah

Gagan Mongia

Supapong Siris

Yvette Thibault Pascua Cubides

Xiaoying Wang

Burton Douglas Brown

Balaji Santhanam

Emma Gottschall

Yumin You

Dennis Teets

An air-stable edible solid foam product includes at least one sweetener. In some embodiments, the air-stable edible solid foam is free of a whipping agent, and the foaming occurs by vacuum expansion. In some embodiments, the air-stable edible foam product includes at least one proteinaceous whipping agent derived from a plant source and the foaming occurs by whipping. A method of enhancing a beverage includes contacting a solid foam beverage enhancer including at least one sweetener and at least one flavoring agent to the beverage and disintegrating the solid foam beverage enhancer in the beverage within a predetermined period of time. Methods of making an air-stable edible solid foam product are also disclosed.

Solid foam products and methods of making the same

A process of forming a crispy pressed snack includes combining at least one expandable plant product having a pre-gelled starch with a plurality of inclusions to form a mixture. The process also includes pressing the mixture together in a mold while applying heat at a temperature less than 220&#xb0; C. to the mold to steam-cook the inclusions and cook the pre-gelled starch in the expandable plant product. The process further includes expanding the mold to reduce the pressure in the mold, thereby expanding the expandable plant product and forming the crispy pressed snack. A crispy pressed snack includes a mixture including an expanded plant product and pieces of at least one steamed low-starch vegetable. The steamed low-starch vegetable is present at about 10% to about 20%, by weight of the mixture. A starch of the expanded plant product holds the mixture together.

Crispy pressed snacks with inclusions

A crispy textured ambient shelf-stable food product is formed from a dough that includes at least 50% by weight of a fruit and/or vegetable, starch and fat. The food product has a moisture content of less than 4% by weight and exhibits reduced moisture uptake such that the food product has a moisture content of less than 7% by weight after 2 weeks exposure to ambient conditions of 50% humidity at 23&#xb0; C.

Food product having stable crispy texture

Growing community of inventors

Hershey, PA, United States of America

Utkarsh Shah