Abstract: A method of making a food product, said method comprising mixing 1.0 to 20.0 wt % flaxseed and 80.0 to 99.0 wt % inclusions in water, wherein the flaxseed has a fat content of less than 30 wt %; shaping the mixture of flaxseed and inclusions by one Nor more of (i) molding, (ii) rolling and cutting, and/or (iii) extruding and cutting; and drying the mixture to form a food product. The invention further relates to a food product comprising between 1.0 to 20.0 wt % flaxseed, wherein said flaxseed comprises less than 30 wt % fat, and wherein said food product is devoid of animal products.

Abstract: The present invention relates to a porous soluble foaming ingredient containing entrapped gas. Further aspects of the invention are a beverage powder comprising a porous foaming ingredient, a method for preparing a porous soluble foaming ingredient and the use of a porous soluble foaming ingredient to prepare a foaming beverage.

Abstract: The present invention relates to a process for the production of a food composition, and to obtain a better flow-ability and the avoidance of caking in such composition comprising an amorphous ingredient and a fiber.