Seasoning Composition, Snack Food Comprising Said Composition and Method of Seasoning a Snack Food

A seasoning composition for topical application to uncooked snack food dough prior to baking or frying, the seasoning composition comprising a solid seasoning component in the form of a plurality of granules, wherein said granules contain a mixture of seasoning ingredients, a carrier for the seasoning ingredients, and optionally at least one adjuvant component,

• wherein the granules are formed from a plurality of agglomerated primary particles containing seasoning ingredients,
• wherein the primary particles are bound together with a binding solution or suspension,
• wherein the seasoning ingredients are selected from the group consisting of fats, salts, MSG, calcium phosphate, food acids, amino acids, proteins, purines, synthetic flavour oils and flavouring aromatics and/or oils, oleoresins, essences, distillates, and extracts derived from plants, leaves, flowers, and fruits, and combinations thereof, with the proviso that the salt is not NaCl,
• wherein the carrier is selected from the group consisting of mono-, di- or trisaccharides, natural or modified starches, hydrocolloids, cellulose derivatives, polyvinyl acetates, polyvinylalcohols, proteins or pectins,
• and wherein the seasoning ingredients are present in amounts of 60 to 90 wt % based on the total weight of the seasoning composition.