Fruit snack with probiotics and method of manufacturing a fruit snack with probiotics

A food product, comprising:

• a center having a substantial moisture content;
• a barrier layer disposed over the center, the barrier layer adapted to substantially prevent migration of moisture from the center of the food product;
• and
• an outer layer disposed over the barrier layer, the outer layer containing probiotic cultures.

A process of manufacturing a food product, comprising the steps of:

• providing a center for the food product, the center having a substantial moisture content;
• applying a barrier layer around the center of the food product;
• applying an outer layer around the barrier layer, the outer layer containing probiotic cultures;
• and
• the barrier layer is adapted to substantially prevent migration of a substantial amount of the moisture content from the center to the outer layer.

A process of manufacturing a food product, comprising the steps of:

• combining a plurality of ingredients to produce a slurry;
• cooking the slurry to produce a center for the food product;
• applying a barrier layer to the center of the food product;
• applying an outer layer over the barrier layer applied to the center of the food product, the outer layer containing heat sensitive components;
• and
• allowing the center of the food product to cool to substantially room temperature prior to applying the outer layer.

A food product, comprising:

• a center having a substantial moisture content;
• a barrier layer disposed over the center, the barrier layer adapted to substantially prevent migration of moisture from the center of the food product;
• and
• an outer layer disposed over the barrier layer, the outer layer containing heat sensitive components.