Our products are filled with whole corn which is grown as cattle feed and not as popping corn. Popcorn has a hard outer shell that causes pressure to build up inside when heated and then suddenly explode. You won't have a cloth bag full of popcorn after heating our Maine Warmers, but it sure will smell like a bowl of freshly popped corn! Dogs and cats may chew through the fabric of a "Warmer" thinking they have found a snack. Mice love whole corn!

Yes, The 94% Fat Free Unsalted Pop's Corn is always run first, next is the Butter and last is the Light Butter.

Many companies will tell you kettlecorn cooking is an art and requires extensive training, "secret" recipes and hours of experience to cook the "perfect" batch of corn. That may be, but the very first batch of corn we cooked in our kettlecorn machine was absolutely AWESOME! We sat there looking at each other with wide eyes and full mouths...WE made THIS? Actually, the very first time we (or actually, just Brad) tried to make kettlecorn was so funny.

Popcorn's ability to pop lies in the fact that the kernels contain a small amount of water stored in a circle of soft starch (endosperm) inside the hard outer casing (pericarp, also referred to as the hull). When heated, the water expands, creating pressure within, until eventually the casing gives way, and the kernels explode and pop, allowing the water to escape as steam, turning the kernels inside and out.

The palm oil we use, which is a natural oil and is better for you than hydrogenated oils, solidifies at a higher temperature. This can create an aftertaste. As with all popcorn, ours is best when consumed hot.

The Natural Butter flavor in both of our Butter Flavored and our Light Butter Flavor Pop's Corn contains milk and soybeans. Our Vitamin E source also contains peanut and soy allergens as well. Eggs, seeds, wheat, peanuts, tree nuts, fish, sulfiting agents (greater than 10 ppm), and monosodium glutamate are not added to the Butter Flavored or the Light Butter Flavor Pop's Corn. However, allergens maybe produced in the same line or the same plant.

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Corn Syrup is a thick, sweet syrup created by processing cornstarch with acids or enzymes. It comes in light or dark forms. Light corn syrup has been clarified to remove all color and cloudiness. Dark corn syrup, because it has caramel favor and coloring added to it, has a deeper color and a stronger flavor. Corn syrup is particularly popular as an ingredient in frostings, candies, jams and jellies because it inhibits crystallization. It's also used as a pancake syrup.

A corn is a localized thickening of the skin as a result of pressure. Oftentimes, corns come about on the top of the toes where there is pressure from the shoes. Nevertheless, they also occur at the sole of the foot and in between toes. Specific corns may become intertwined with the nerves of the skin. These corns are remarkably painful. Frequently, corns build up a core which is repeatedly referred to as the "root" by patients.

Yes, our Pop's Corn is gluten free and our Butter and Light Butter flavors do contain vitamin E. Our vitamin E source does contain soy and peanut allergens.

There is nothing added to the No Butter/No Salt 94% Fat Free Pop's Corn, it is 100% organic popcorn. Please Note: Allergens maybe produced in the same line or the same plant. There are strict cleaning regimens in place to prevent cross-contamination of flavor as well as allergens.

HFCS is a liquid mixture of about equal parts of glucose and fructose from cornstarch. Same sweetness as sucrose.

The corn removal procedure involves the trimming of corn by shaving off the dead layers of skin with the use of a scalpel. Although the idea of corn surgery may seem extreme to some people, it is the most efficient method of long-lasting relief from corn pain. Corn removal is effective in getting rid of the pressure, friction and other uncomfortable pain sensations. Candidates for this procedure are those who have corns on their feet.

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