The food product, especially for animals, has a coating containing pigments or coloring agents and a source of protein to give it a roast appearance once cooked by a hot air and/or steam system or in a microwave oven. The pigments/coloring agents and protein source each form between 5 and 20 per cent by weight of the coating substance, which is made from a mixture of meat and/or fish with cereals and also contains thickener(s), binding agent(s), flour and water. The minimal temperature at which the roasted appearance is achieved is the temperature at which the proteins in the coating substance coagulate. The coating is co-extruded with a food product made from an emulsion of poultry and animal sub-products, cooked and cut into chunks.
