Popcorn’s natural popping process creates a light, high fibre and well-loved treat. Delicious, and available in full or kibbled flakes (popped kernels).
Although remnants of popcorn have been found thousands of years ago in Mexico, the snack was first popularised in the late 19th century and increased in popularity due to the large volume by weight compared to sugar-based treats that were rationed during the Second World War. Popcorn was also introduced as a highly profitable snack sold at theatres with Wikipedia reporting that in instances it was more profitable than the proceeds of the cinema ticket itself. Popularity surged after the invention of microwaveable varieties for home consumers.
The light and fluffy texture of popcorn come from a specific variety of corn, which has a durable shell to allow for the foam-like texture of the steamed wholegrain to develop when the pressure inside is released.
Used in a variety of ways, the flavours and textures of popcorn can allow product developers to create food experiences on a variety of levels.
As inclusions, the unique texture of popcorn can be preserved in high moisture environments such as those required in QSR environments, milkshakes, or ice creams with the application of various coatings such as cocoa butter and confectionery fat (RSPO Certified Sustainable Palm Oil).
No matter what your desired application, there is sure to be solutions to suit. Our team are here to help you
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Further reading:
https://foodflo.co.nz/inclusions/popcorn/ – FoodFlo Popcorn Product Page
https://www.popcorn.org/Facts-Fun/Corny-Facts – Corny Facts
https://en.wikipedia.org/wiki/Popcorn – Popcorn (Wikipedia)
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