Question: What's another way in which popcorn is referred to as?
About the article "Popcorn", section "Abstract".

Candidate passages:
Popcorn seasoning can refer to a variety of seasonings that are used to add flavor to popcorn.
In the United States, popcorn seasoning is mass-produced by several companies for commercial and consumer use.
Popcorn seasonings may be used to enhance the flavor of popcorn, and some are used to add a buttery flavor to popcorn.
Significant amounts are often used to ensure the adequate flavoring of popcorn, due to popcorn's low density.
It is also sometimes utilized to add coloring to popcorn.
Some popcorn seasoning may contain monosodium glutamate.
Some specialty products exist in unique flavors, such as chocolate and bubble gum.
Dry popcorn seasoning may be finely granulated to enable even dispersion upon popcorn.
Some oils used to cook popcorn contain popcorn seasonings mixed within the oil, and may be referred to as popcorn seasoning oils or liquid popcorn seasoning.
Common homemade popcorn seasoning ingredients include salt and melted butter.
Some popcorn seasoning products may be referred to as popcorn salt. 
In rare instances, bronchiolitis obliterans may be caused by inhalation of airborne diacetyl, a chemical used to produce the artificial butter flavoring in many foods such as candy and microwave popcorn and occurring naturally in wines.
This first came to public attention when eight former employees of the Gilster-Mary Lee popcorn plant in Jasper, Missouri, developed bronchiolitis obliterans.
In 2000, the Missouri Department of Health called in NIOSH to make a determination of the cause, and to recommend safety measures.
After surveying the plant and each patient's medical history, NIOSH recommended respiratory protection for all workers in microwave popcorn production.
Due to this event, bronchiolitis obliterans began to be referred to in the popular media as "Popcorn Lung" or "Popcorn Workers Lung".
In 2007 a heavy consumer of microwaved popcorn was diagnosed by a doctor in Denver with "popcorn lung," the first known case involving a consumer.
On 16 January 2008, it was announced that Wayne Watson, the Denver consumer who developed "popcorn lung" after inhaling fumes from microwaved popcorn, was suing the Kroger grocery store chain and its affiliates.
In the lawsuit, filed in U.S. District Court, Watson's attorney claimed that the companies "failed to warn that preparing microwave popcorn in a microwave oven as intended and smelling the buttery aroma could expose the consumer to an inhalation hazard and a risk of lung injury."
On September 19, 2012 a jury in U.S. District Court in Denver awarded $2.3 million in actual damages and $5 million in punitive damages to Wayne Watson of Centennial, Colorado who habitually consumed microwave popcorn for a decade.
Defendants included Glister-Mary Lee, the manufacturer; Kroger, and Kroger's subsidiary Dillons, owners of King Soopers & City Market, a Colorado regional supermarket chain.
On 27 August 2007, Weaver Popcorn Company of Indianapolis promised to replace the diacetyl butter flavor ingredient in Pop Weaver popcorn with another flavoring.
In September 2007, Dr. Cecile Rose, pulmonary specialist at Denver's National Jewish Medical and Research Center, warned federal agencies that consumers, not just flavoring or food factory workers, may be in danger of contracting bronchiolitis obliterans.
David Michaels, of the George Washington University School of Public Health, first published Rose's warning letter on his blog.
On 4 September 2007, the Flavor and Extract Manufacturers recommended reduction of diacetyl in butter-like flavorings.
The next day ConAgra Foods announced that it would soon remove diacetyl from its popcorn products.
Diacetyl is approved by the Food and Drug Administration as a safe flavor ingredient, but there is evidence to suggest that inhalation in large amounts is dangerous.
There are currently no warnings from federal regulators about diacetyl. 
A popcorn maker (also called a popcorn popper) is a machine used to pop popcorn.
Since ancient times popcorn has been a popular snack food, produced through the explosive expansion of kernels of heated corn (maize).
Commercial large-scale popcorn machines were invented by Charles Cretors in the late 19th century.
Many types of small-scale home methods for popping corn also exist.
Commercial popcorn machines are commonly found in movie theaters and carnivals, producing popcorn in a pan of hot oil, which has approximately 45% of its calories derived from fat.
Hot air popcorn poppers appeared for home use in the late 1970s, which produce popcorn with only 5% of its calories derived from fat.
The majority of popcorn sold for home consumption is now packaged in a microwave popcorn bag for use in a microwave oven. 
Popcorn is a type of maize in which the kernels expand when heated.
Popcorn may also refer to: 
Crisped rice refers to a method of cooking rice which leaves the grains with a crisp, airy texture.
It is created in much the same way as popcorn, in that the reaction of both starch and moisture are heated within the shell of the grain.
Unlike popcorn, rice kernels are naturally lacking in moisture and must first be conditioned with steam.
Crisped rice can be created by heating the steam-conditioned kernels either with oil or in an oven.
The latter process is used to produce Rice Krispies breakfast cereal as well as the crisped rice used in Lion Bars, Nestlé Crunch, Krackel, and similar chocolate bars.
Though not as dramatic a change when compared to popcorn, the process and end result are the same.