A food product comprising；an outer structure comprising a casing, coating or body of foodstuff having an internal cavity；the filling comprising a fluid and an optional solid component, wherein the fluid includes a viscosity modifying component so that the fluid has an initial viscosity at ambient temperature, an increased viscosity when heated, wherein the viscosity falls to a lower viscosity upon cooling to ambient temperature；wherein the viscosity modifying component comprises:and optional further ingredients；in the absence of any egg albumen component；wherein the percentages of ingredients are by dry weight and are selected from the ranges quoted to total 100%.
