Abstract: A computer-implemented method for storing data using a distributed ledger maintained across a network of computer nodes having a mesh-based architecture, the method comprising: receiving, at a first node in a network, data output by one or more data sources; updating the distributed ledger with a record of the received data, wherein the distributed ledger is implemented in the form of a distributed acyclic graph (DAG) and updating the ledger comprises adding a transaction to the DAG; and communicating the transaction to the other nodes in the network, using the mesh-based architecture.

Abstract: 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.

Abstract: The present invention relates to a granular food ingredient, and a method for making a granular food ingredient. The granular food ingredient is low in carbohydrate and fat. The granular food ingredient can be used as the basis for manufacturing a variety of food products which are traditionally made using flour.

Abstract: 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 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.