A process of manufacturing a starch-based food item or product is discussed. The process comprises the steps of providing a mixture of comminuted material, with the material comprising at least about ...20% starch by weight of mixture on a dry basis; hydrating the mixture to form a blend, the mixture being hydrated sufficiently to provide pressure formability to the blend; pressure forming the blend to form individual pieces; and heating the thus formed pieces at a high humidity and at a pressure above about 0.5 psig for a time sufficient to gelatinize a major portion of the starch. A manufactured food product is further provided which comprises a particle of food containing filler and starch, said starch being present in an amount of at least about 20% by weight of starch plus filler on a day basis, said starch and filler being originally in the form of comminuted material; said food particle being bound together by gelatinized starch with said starch being at least about 95% gelatinized and less than about 5% degraded.
The different pieces of information provided on food labels are described. These are: ingredients; serving size and number of servings per container; calorie information; grams of protein, ...carbohydrate and fat, and other nutrients of concern to people on special diets; and, the U.S. RDA of vitamins and minerals. Eight key minerals and vitamins must be listed on all nutrition labels, and 12 others may be listed. "Standards of Identity" for ingredients have been established. Benefits of food labeling are described.
