Pop Goes the Kettle

Prepared Foods, Oct, 2001

Introduced during the 18th century, kettle corn has proven to be an enjoyable, if difficult, snack to prepare. That enjoyment is set to expand with an offering that will put the snacktime treat in the consumer's own microwave.

Golden Valley Microwave Foods has launched a slightly sweet, slightly salty Act II Kettle Corn. Originally, kettle corn was made outdoors by popping corn in cast-iron kettles that included rendered lard and sweeteners, such as molasses, honey or sugar. Its surge in popularity in the past decade--being served at fairs, concerts, carnivals and flea markets--prompted Golden Valley to add the new variety of microwave popcorn.

According to Jim Montealegre, vice president of product development at Golden Valley, the new microwave kettle corn took eight years of R&D. Key to the company's success was the development of a process (and sourcing of) a natural sweetener that would withstand high-temperature microwave heating without burning.