Food lamina and use of same

A lamina comprising at least 90% w/w dried vegetables, the vegetables sliced, cut or grinded into a desired shape, wherein the lamina has a thickness of 0.5-4 mm, a water content in a range of 5%-35%, and a water activity (aw) of 0.2-0.6, wherein the lamina is configured to withstand disintegration during storage and to allow controlled disintegration into edible vegetables when cooked.

A ready to cook meal capsule comprising:

• an outer encapsulating lamina having a thickness of 0.5-4 mm and a strength of 0.05-0.5 Mpa, the lamina comprising at least 90% w/w dried vegetables sliced, cut or grinded into pieces, a core comprising a dry, essentially non-cooked food product, wherein the lamina of the ready to cook-meal capsule has a water content in a range of 5%-15% and a water activity (aw) of 0.2-0.5, and wherein the lamina is configured to withstand disintegration during storage and even when immersed in room temperature water, and to allow controlled disintegration into edible vegetable slices when cooked, thereby facilitating time-adjusted cooking of the dry, essentially non-cooked food product.

A breakfast capsule comprising:

• an outer encapsulating fruit lamina having a thickness of 0.5-4 mm and a strength of 0.05-0.5 Mpa, the lamina comprising at least 90% w/w dried and sliced, cut, grinded or mashed fruits,
• a core comprising nuts, seeds, cereals, dried fruits or any combination thereof;
• wherein the lamina of the breakfast capsule has a water content in a range of 5%-15% and a water activity (aw) of 0.2-0.5, and wherein the lamina is configured to withstand disintegration during storage and to allow disintegration thereof when hydrated.