The process of expanding cereals and grains by heating until each kernel’s outer skin bursts with a sudden sharp pop, as superheated internal steam escapes. Its main application is popcorn making, and the same principle creates puffed rice, sorghum, and wheat snacks. Processors tune grain moisture, temperature, and pressure for uniform expansion and crisp texture, since uneven moisture gives a mix of unpopped kernels and scorched pieces. The porous result needs dry, sealed packaging to stay crisp and to keep moisture and microbes out. Popping is among the oldest snack technologies, now run on continuous high-throughput equipment.