Popcorn

Popcorn is a variety of corn (maize) kernel that expands and puffs up when heated. The hull of the popcorn kernel contains a hard, starchy shell and a small amount of water. When heated, the water turns to steam, building pressure until the hull bursts, releasing the starchy endosperm in a fluffy white mass.

Popcorn is primarily consumed as a snack food, often seasoned with salt, butter, or caramel. In commercial food production, it is used as a base for various snack products, including popcorn cakes, cereal bars, and confectionery items. Its puffed texture and neutral flavour make it a versatile ingredient for sweet and savoury applications.

Popcorn is considered a whole grain and a source of dietary fibre. The Food Standards Agency (FSA) and Food Standards Scotland (FSS) do not classify popcorn itself as a food additive. When prepared with minimal added fat and salt, it can be a healthy snack. However, commercially prepared popcorn can be high in added fats, salt, and sugar, which contribute to the overall energy density of the diet.