The present invention is a device and method for making Cannabis infused edibles comprising: a flow chamber having an inlet and an outlet, and configured to open; a porous material placed inside said flow chamber to form a tortuous flow path; a Cannabis burning chamber to burn Cannabis and generate a Cannabis smoke and a circulation system to circulate the Cannabis smoke in and out of the flow chamber. In operation one or more porous material are placed inside the flow chamber and infused with Cannabis smoke. The smoke passes continuously through the porous of said porous material and the resin of the smoke remains in the porous of the porous material; thereby produces a porous material which is smoke-resin infused for the purpose of consumption by means other than in-hailing smoke which is more convenient for consumers and has all the beneficial effects of Cannabis compounds.

The present invention is a device and method for making Cannabis infused edibles comprising: a flow chamber having an inlet and an outlet, and configured to open; a porous material placed inside said flow chamber to form a tortuous flow path; a Cannabis burning chamber to burn Cannabis and generate a Cannabis smoke and a circulation system to circulate the Cannabis smoke in and out of the flow chamber. In operation one or more porous material are placed inside the flow chamber and infused with Cannabis smoke. The smoke passes continuously through the porous of said porous material and the resin of the smoke remains in the porous of the porous material; thereby produces a porous material which is smoke-resin infused for the purpose of consumption by means other than in-hailing smoke which is more convenient for consumers and has all the beneficial effects of Cannabis compounds.

The present invention relates to a bakery food product produced from a mucilaginous hydrocolloid and a mannan-based hydrocolloid. The bakery food product is low fat and has a long shelf life, and a higher water resistance than traditional dough based foods. Also provided is a method for making the bakery food product, and a liquid mixture for making a bakery product. Also provided are dehydrated food products produced from a mucilaginous hydrocolloid and a mannan-based hydrocolloid.

The invention relates to a vegan composition for use as an egg and/or dairy replacement comprising a starch source, a dietary fiber source and a hydrolyzed vegetable protein. The invention also relates to baked food products, such as cakes, in particular sponge cakes, comprising the composition. The invention also relates to the use of the vegan composition as an egg and/or dairy replacement in baked food products.

The invention relates to a vegan composition for use as an egg and/or dairy replacement comprising a starch source, a dietary fiber source and a hydrolyzed vegetable protein. The invention also relates to baked food products, such as cakes, in particular sponge cakes, comprising the composition. The invention also relates to the use of the vegan composition as an egg and/or dairy replacement in baked food products.

Food formulation for the production of a baked food product for managing the ketogenic diet.

Food formulation for the production of a baked food product for managing the ketogenic diet.

A system and method for the production of doughs and products using textured pulse proteins, including legume-based crunchy snack foods, said method comprising the following steps: homogenization of ingredients in the form of dry feed powders, mixing and hydration of powders with liquid ingredients to form a dough, forming of the dough into form factors, drying and expansion of the form factors to develop texture and shelf stability, and cooling.

A system and method for the production of doughs and products using textured pulse proteins, including legume-based crunchy snack foods, said method comprising the following steps: homogenization of ingredients in the form of dry feed powders, mixing and hydration of powders with liquid ingredients to form a dough, forming of the dough into form factors, drying and expansion of the form factors to develop texture and shelf stability, and cooling.

The present invention relates to a pomace-based dough product having a fruit or vegetable content on the basis of one or more pomaces of at least 20%, preferably 30% and more preferred at least 40% relative to the dry weight of the dough product. The dough product has a carbohydrate content (absolute) of less than 20%, preferably less than 10% and more preferred less than 5%.