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“Chocolate is only the beginning – we’re going to be unveiling more different types of food in the future. Two Michelin-starred chef Thierry Marx is even working with us to develop meals, such as a mint-flavoured inhaler to go alongside his lamb dishes. Eventually we could be having three course meals this way.”

“It seemed to us that eating was tending toward breathing, so, with a mix of culinary art and aerosol science, we’ve helped move eating habits to their logical conclusion.”

Tom Hadfield is said: “When you inhale food, you don’t want the particles going into your lungs.

“However, these are too big to do that, and we have developed a special mouthpiece to help.

“It fills your mouth with almost pure chocolate – it tastes really good.

“It’s zero calorie, so could also be used as a diet tool.

“But chocolate is only the beginning – we’re going to be unveiling more different types of food in the future.

“Two Michelin-starred chef Thierry Marx is even working with us to develop meals, such as a mint-flavoured inhaler to go alongside his lamb dishes.

“Eventually we could be having three course meals this way.”

David Edwards is said: “Over the centuries we’ve been eating smaller and smaller quantities at shorter and shorter intervals. It seemed to us that eating was tending toward breathing, so, with a mix of culinary art and aerosol science, we’ve helped move eating habits to their logical conclusion. We call it whiffing.” Via