A process for the production of a puffed food product, including the steps of hydrating a seed and puffing said hydrated seed is provided. Puffing the seed includes exposing the seed to elevated temperature, and may include exposing the seed to elevated pressure. The process may further include heating the seed, such as boiling or simmering the seed in water, during hydration and/or prior to puffing. Also provided is an apparatus and a system for production of a puffed food product from a seed.
