An additive delivery laminate, suitable for cooking a food product and transferring a colorant, flavorant, and/or odorant to a food product, has an additive delivery layer comprising a thermoplastic layer and water-soluble granules containing a food additive. The laminate further comprises a substrate layer to which the additive delivery layer is bonded. The additive delivery layer is placed in contact with the food product to be packaged, with the granules thereafter dissolving and the additive being transferred to the food product. The additive can be transferred during cook-in or otherwise. Also disclosed is a process for preparing the additive delivery laminate and a process for preparing a packaged food product.