A process for making an edible snack food product having a low water content and a high solids content is described. The process comprises a step of providing an edible porous body, for example a freeze-dried fruit or vegetable slice or an extruded cereal product, and coating the body in a high-solids polymer solution, for example 25% (w/w) whey protein isolate, such that the polymer solution infuses into the pores at or close to the surface of the body but does not rehydrate the porous body. Coating may be achieved by spraying the product with the polymer solution or by briefly immersing the porous body in the solution. The coated porous body is then heated to a high temperature to dehydrate the infused polymer solution. This results in closure of the pores at or close to the surface of the porous body.
