While in college, Brian Taylor was looking for a way to add some pop to his favorite snack, popcorn. He started mixing what would later become the original Kernel Season’s recipe while living on campus at the University of Michigan. Brian teamed up with experienced flavor experts to perfect the recipes and began developing a seasoning line. Kernel Season’s Popcorn Seasoning popped overseas in 2005, shaking up the flavor in grocery stores, movie theaters and millions of homes around the globe.
Kernel Season’s is the leader in the popcorn-seasoning category, with even more flavors and on-shelf innovation coming soon! America's Number 1 Movie Theatre Popcorn Seasoning is all natural, gluten free, made with 0g trans-fat, whole grains, real cheese, and Kosher dairy.
Delicious, cheesy seasoning made with real cheddar cheese
- Jazz up popcorn, potatoes, pasta, eggs, vegetables, salad and more
- Gluten free, Kosher certified, no MSG, and 0g trans-fat
- All natural
- Made in the USA
Kernel season's all natural popcorn seasoning white cheddar delivers a smooth and creamy real cheese flavor with a tinge of tangy twist that tantalizes even the most refined taste buds.
- All Natural
- No MSG
- Gluten Free
What is Popcorn?
There are five different types of corn, and of the varieties (sweet, dent, flint, pod, and popcorn), popcorn is the only corn that pops. Although popcorn has a scientific name, zea mays everta, no two kinds of popcorn are alike. Kernels range in color from off-white to light gold, to red, black and many colors in between. Once popped, popcorn has two basic shapes: snowflake, which pops big and is shaped like a cumulus cloud; and mushroom, which pops into a round ball.
But just what is it about popcorn that makes it pop? The answer is water. The popcorn kernel's general composition is carbohydrate (principally starch), protein, fat and water. Water is stored in a small circle of soft starch in each kernel. As the kernel is heated, the water heats, builds up pressure and takes up any available room. The harder surface surrounding the starch resists the water pressure for as long as it can.
When the outer surface gives way, the water further expands, causing popcorn to explode. The soft starch pops out, the kernel turns inside out, steam inside the kernel is released, and the corn pops. Proper moisture level is the reason it's important to store popcorn properly. Use an airtight container and store popcorn in a cool cupboard. Stay away from storing popcorn in the refrigerator. Air inside a refrigerator contains very little moisture and can cause the popcorn to dry out.