According to some embodiments, a method comprises mixing a plurality of first ingredients into a slurry, cooking the slurry, and cooling the slurry to a temperature less than approximately 100° C. A polyunsaturated fatty acid (PUFA) is added to the cooled slurry, and the PUFA-fortified slurry is deposited into metal mold trays that have been coated with wax. The metal mold trays are cooled until the slurry sets into fruit snacks.
