The present invention relates to the field of the food industry; it is aimed more particularly at the preparation of food products, namely a range of cream analogues, composed of vegetable ingredients and having functional and organoleptic properties close to those of dairy products.

Embodiments include edible containers and an example method for making the edible containers. In one possible embodiment, a mixture of seeds, vegetables, fruits, spices, and water is blended to create a paste. The paste is then deposited onto a mold of the desired container shape, and smoothed to a consistent thickness. The mold and paste are then dehydrated, and the container separated from the mold. The container is then dehydrated further to a desired moisture content. The process may be automated by using a rotating table with the mold, and an automatic dispenser.

The present invention is directed to non-dairy almond based formulae for the preparation of infant or toddler formula or other types of supplemental or functional food.

The present invention is directed to non-dairy almond based formulae for the preparation of infant or toddler formula or other types of supplemental or functional food.

This application relates to the method of stuffing nuts with food substances, with or without the use of a sticky binder and the product thereof formed into bite-sized, open-faced or closed sandwich shapes. In certain embodiments, the stuffed nut snack food product is coated in sauce, candy, yogurt, nut butter, chocolate or combinations thereof.

The present invention is directed to plants that display an improved oil quantity phenotype or an improved meal quality phenotype due to altered expression of an HIO nucleic acid. The invention is further directed to methods of generating plants with an improved oil quantity phenotype or improved meal quality phenotype.

The embodiments herein relate to a multi-vitamin kids' gummies composition and a method of making the same. The multi-vitamin kids' gummies comprises a fruit powder, a thickening agent, a vitamin mix and water. The fruit powder is baobab fruit powder. The thickening agent is gelatine. The method of making multi-vitamin kids' gummies comprises mixing a predetermined amount of water and a predetermined amount of a thickening agent to obtain a mixture. The mixture is boiled to get a gel-like consistency. The mixture is cooled to room temperature. A predetermined amount of a fruit powder is added to the mixture. The fruit powder is baobab fruit powder. The mixture is kept at room temperature for at least 15 minutes and the mixture is molded to form gummies or candies.

A confectionery product having a first portion comprising a fruit and/or nut composition and a binder; a second portion comprising a ganache; and a third portion comprising a chocolate composition. The composition has an indulgent taste while having similar nutritional values to snack bars associated with healthy living.

The present invention is a method of preparing and potentiating functional foods and, in particular, herbs, by subjecting the food or herb to specific method steps, either a particular three- or four- step potentiating process or a specific infusion/fermentation potentiating technique, for which in some embodiments the fermentation is optional.

The present invention is a method of preparing and potentiating functional foods and, in particular, herbs, by subjecting the food or herb to specific method steps, either a particular three- or four- step potentiating process or a specific infusion/fermentation potentiating technique, for which in some embodiments the fermentation is optional.