Shelf-stable, extruded food products are provided which are suitable for young children due to their fast-melting characteristic. The food products include at least an extruded cereal component with a crunchy but also soft texture. The cereal component includes soft flour, fiber, carbonate, and milk powder. The cereal component is also characterized by limited fat and sugar content. The extruded food products may optionally include one or more fillings. The extruded food products have a shelf life of at least about 6 months when stored at about 20° C. in sealed packaging.

Shelf-stable, extruded food products are provided which are suitable for young children due to their fast-melting characteristic. The food products include at least an extruded cereal component with a crunchy but also soft texture. The cereal component includes soft flour, fiber, carbonate, and milk powder. The cereal component is also characterized by limited fat and sugar content. The extruded food products may optionally include one or more fillings. The extruded food products have a shelf life of at least about 6 months when stored at about 20° C. in sealed packaging.

The present invention provides a method for the production of an edible object, comprising providing an edible powder composition suitable for selective laser sintering and an edible liquid, and subjecting said composition to selective laser sintering (SLS) to obtain the edible object. The invention can be used to produce food products using SLS, such as a pasta, a bakery product, a dry mix for beverage, an instant soup or a confectionary product, among others.

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.

A food product bar (10) includes a first layer (20) comprising a conglomerate of edible particles (22a, 22b, 22c), the first layer (20) having a protein concentration of at least 20% by weight, and a second layer (30) covering the first layer (20) and comprising a nougat (32), the second layer (30) having a protein concentration of at least 34% by weight, whereby a total protein concentration of the food product bar (10) is at least 25% by weight.

A food product bar (10) includes a first layer (20) comprising a conglomerate of edible particles (22a, 22b, 22c), the first layer (20) having a protein concentration of at least 20% by weight, and a second layer (30) covering the first layer (20) and comprising a nougat (32), the second layer (30) having a protein concentration of at least 34% by weight, whereby a total protein concentration of the food product bar (10) is at least 25% by weight.

The use of waste from fruit and/or vegetables extruded at 105° C. to 180° C., namely sugar beet marc and/or apple pomace and/or currant pomace and/or chokeberry pomace and/or soya pomace as an additive to increase the viscosity of foodstuffs.

Cocoa or cinnamon is mixed at least one enzyme to form a mixture, and the mixture is combined with a cereal food composition. In one embodiment, the cereal food composition is extruded or otherwise formed into a plurality of cereal pieces after the mixture is combined with the food composition. In another embodiment, the mixture is coated onto cereal pieces formed from the food composition. Preferably, the at least one enzyme includes at least two carbohydrases, and can also include soluble fiber enzymes, and even one or more fat soluble enzymes. In each case, the at least one enzyme is deactivated, either during working of the cocoa or cinnamon after combining with the cereal food composition or prior to the mixture being combined with the cereal food composition.

Cocoa or cinnamon is mixed at least one enzyme to form a mixture, and the mixture is combined with a cereal food composition. In one embodiment, the cereal food composition is extruded or otherwise formed into a plurality of cereal pieces after the mixture is combined with the food composition. In another embodiment, the mixture is coated onto cereal pieces formed from the food composition. Preferably, the at least one enzyme includes at least two carbohydrases, and can also include soluble fiber enzymes, and even one or more fat soluble enzymes. In each case, the at least one enzyme is deactivated, either during working of the cocoa or cinnamon after combining with the cereal food composition or prior to the mixture being combined with the cereal food composition.

The present invention relates to the field of food technology and in particular, nutrient and bioactive rich plant formulations. Formulated products including nutrients and bioactives such as those provided by the Moringa plant are provided. In particular, coated or encapsulated food products having a spec release behaviour and a process for their production is described. The processes described enable food material, for example Moringa, to be used to provide nutrient dense foods that are more accessible and protected against loss of nutritional value. The resulting food products therefore allow better delivery of nutritional benefits to users.