The present invention relates to a process for the production of a frozen vegetable or part thereof, wherein said process comprises the steps: (i) heat-treating a vegetable or part thereof; (ii) under-cooling to a maximum core temperature of less than or equal to -5.degree. C.; (iii) reducing the core temperature to less than or equal to -18.degree. C.; The invention also provides a frozen vegetable or part thereof comprising a core ice content, characterised in that at least 40% of said core ice content is located within a plurality of cellular structures, wherein the perimeter of each cellular structure is defined by a cell wall.

The present invention relates to a process for preparing frozen potato products, wherein raw potatoes are cut into a desired shape. The particular improvement which comprises the present invention is the added step of passing the potato pieces through an aqueous solution of food grade color, i.e. annatto or yellow dye. Such treatment provides potato pieces having a light golden yellow color upon emerging from said color solution. The colored pieces may then be additionally cooked and frozen for packaging and sale. Final preparation for consumption of the pieces is by reheating for a few minutes in an oven or deep frying.

A nutritious, flavorful, digestible animal chew made from a dehydrated sweet potato is provided. The animal chew is non-allergenic and has a striated, deeply furrowed surface to improve the oral hygiene of an animal. The animal chew is low in calories, high in vitamins, minerals, and fiber and contains no animal-based or synthetic products.