Orally adhering lozenges comprising soluble dietary fiber are provided herein. The orally adhering lozenges provided herein may be in the form of tablet-type lozenges comprising compressed powders and/or granules in at least two layers. The orally adhering lozenges include at least 30% soluble dietary fiber. The orally adhering lozenges also include an adhesive component to adhere the lozenge inside the mouth. The orally adhering lozenges are also low in cariogenic sugar, non-resistant starch, and polyols.

A food bar includes a mixture of dry ingredients including a protein and a binder including a sweetener. The food bar is able to maintain an initial texture so that the amount of force required to cut the food bar after storage of the food bar is substantially the same as the amount of force required to cut the food bar initially.

A solid food is a solid food having a solid form obtained by compression molding and hardening a food powder, in which a specific surface area voxel ratio of the solid food is configured such that an average value A from a surface of the solid food to a depth of 2 mm is smaller than an average value C from a depth of 4 mm from the surface of the solid food to a depth of 6 mm, and a rate of decrease (C−A)/C×100 of the specific surface area voxel ratio obtained by dividing a difference (C−A) between the average value C and the average value A by the average value C is 9.5% or less.

A solid food is a solid food having a solid form obtained by compression molding and hardening a food powder, in which a specific surface area voxel ratio of the solid food is configured such that an average value A from a surface of the solid food to a depth of 2 mm is smaller than an average value C from a depth of 4 mm from the surface of the solid food to a depth of 6 mm, and a rate of decrease (C−A)/C×100 of the specific surface area voxel ratio obtained by dividing a difference (C−A) between the average value C and the average value A by the average value C is 9.5% or less.

The invention relates to a bouillon tablet comprising that at least 45 wt % of all ingredients have a median particle diameter Dv50 above 0.6 mm.

The invention relates to a bouillon tablet comprising that at least 45 wt % of all ingredients have a median particle diameter Dv50 above 0.6 mm.

The invention relates to a process for producing of a bouillon tablet comprising the step of adding a carbohydrate solution to a dry composition comprising crystalline ingredient, pieces of plant material and optionally amorphous ingredient, wherein the carbohydrate solution has a Brix value between 72 to 87°.

The invention relates to a process for producing of a bouillon tablet comprising the step of adding a carbohydrate solution to a dry composition comprising crystalline ingredient, pieces of plant material and optionally amorphous ingredient, wherein the carbohydrate solution has a Brix value between 72 to 87°.

The invention relates to a manufacturing process for the production of a bouillon tablet or bouillon cube. In particularly the invention relates to a process for the production of a bouillon tablet or bouillon cube wherein the hygroscopic amorphous ingredients are encapsulated with fat and wherein the encapsulated hygroscopic amorphous ingredients have a fat content of between 22 to 80%.

The invention relates to a manufacturing process for the production of a bouillon tablet or bouillon cube. In particularly the invention relates to a process for the production of a bouillon tablet or bouillon cube wherein the hygroscopic amorphous ingredients are encapsulated with fat and wherein the encapsulated hygroscopic amorphous ingredients have a fat content of between 22 to 80%.