For Ellenwood GA-based Grandad's extending its bacon-rind snack into a microwavable product line made perfect sense. After all most would agree that rinds are best when eaten warm and fresh from the cooker-and a microwavable version lets consumers do just that. Grandad's microwavable bacon rinds were introduced to grocery and convenience stores in the Southeast last November. For Miami FL-based food exporter Alamilla and Associates the decision to introduce a microwavable pork rind was based on president Carlos Alamilla's wish to develop a low-fat product. Microwaving instead of deep frying pork rinds reduces fat content about 70% making them a healthier choice than potato chips. Alamilla's product was introduced last August. Both offerings are in flexible pouches designed for sale in grocery and convenience stores. The basis of the package technology is the same: like microwavable popcorn microwavable pork rinds rely on microwave susceptors which consist of patterned metallized film laminated to other films or to paperboard. This metallized film acts as a heat conductor heating the food and causing it to crisp or pop like popcorn. The trick then is to control the amount and the temperature of the metallization in a given package thereby controlling the cooking process.