Abstract: A crack-propagation line is separate from a seal joining two shells of a confectionery packaging. The confectionery packaging is opened by separating the packaging along the crack-propagation line such that a portion of at least one of the parts of the confectionery packaging is broken to form an opening through which the packaged confectionery can be removed. Consequently, there is provided a method of forming a confectionery packaging and a method of packaging a confectionery product wherein two shells of a confectionery packaging are sealed together and a crack-propagation line is formed in a portion of at least one of the parts of the confectionery packaging. Suitably, the crack-propagation line extends away from the seal joining the two parts. The confectionery packaging is opened by separating at least one of the parts of the confectionery packaging, leaving the seal substantially unaffected.

Abstract: A cartridge for preparation of a beverage comprising: a closed container defining a container volume; a filter to divide the container volume into an ingredient chamber volume and a filtrate volume; a beverage medium located in the ingredient chamber volume; and a guard element located in the filtrate volume; wherein the guard element is separately-formed from the closed container and located within the filtrate volume to define an outlet zone, the guard element being interposed between the filter and the outlet zone; wherein the guard element is configured to prevent encroachment of the filter into the outlet zone such that on piercing of a piercing surface of the cartridge by a piercing element of a beverage preparation apparatus the piercing element is enabled to be placed in fluid communication with the outlet zone without the piercing element contacting the guard element or filter. Associated methods and systems are also disclosed.

Abstract: The invention is directed to a process for the preparation of an encased snack comprising in this order the steps of (1) providing crumb material, (2) forming the crumb material under pressure to produce a shell, (3) introducing a filling into the shell, (4) forming a cover of crumb material on the filling in the shell under pressure, and (5) optionally baking the thus formed assembly. The invention is also directed to the encased snack obtainable by the process and to a mold comprising a lower die and first and second upper dies for use in the process.

Abstract: The invention provides a packaging comprising opposing and spaced apart front and back panels separated by side panels extending therebetween, wherein a marginal sealing region of each end of the front and back panels is sealed together and wherein at least a portion of an edge of at least one end of the side panels is not connected to the marginal sealed regions of the front and back panels, and, wherein the panels are formed from cartonboard.

Abstract: The present invention relates to a process for the manufacture of a chocolate product involving the use of hydrated salt, hydrated sugar or hydrated sugar alcohol in the underlying chocolate mass and comprising the steps of refining, conching and optionally tempering of the chocolate mass. The invention further relates to a chocolate product comprising a chocolate mass comprising certain weight proportions of hydratable salt, hydratable sugar or hydratable sugar alcohol, as obtainable by the process of the invention.

Abstract: The disclosure relates to a process for producing a confectionery product comprising heat resistant chocolate or a heat resistant compound mass and to the confectionery product, which is produced by this process. The process utilizes spraying water and/or a polyol (such as a sugar alcohol or a sugar) solution onto chocolate or a compound mass thereby inducing the formation of heat resistant chocolate or a heat resistant compound mass.

Abstract: There is described a method of manufacturing an edible product comprising chocolate, the method comprising the steps of: (a) providing a baking mixture, for example a liquid batter or a pasty mass, comprising a source of starch and a liquid chocolate; (b) baking the baking mixture in a baking apparatus; wherein the liquid chocolate provides up to 70 wt % of the baking mixture. Edible products, including wafers and extruded snack foods, produced by such a method are also described.

Abstract: A coffee milling process comprising the steps of: a) introducing particles of a roasted coffee precursor into a milling chamber; b) introducing particles of soluble coffee into the milling chamber; c) jetting a gas into the milling chamber to mobilise the particles of the roasted coffee precursor and soluble coffee; d) thereby producing a milled and blended coffee product by comminuting the particles of the roasted coffee precursor by self-collision of the particles of the roasted coffee precursor and by collision of the particles of soluble coffee with the particles of the roasted coffee precursor within the milling chamber. Processes and products incorporating milled and blended coffee products are also described.

Abstract: The present invention provides a method for manufacturing an aerated confectionery shell comprising the steps of: (i) aerating an edible liquid; (ii) depositing the aerated edible liquid into a mould cavity; and (iii) pressing the aerated edible liquid in the mould cavity using a stamp having a surface temperature below the solidification temperature of the edible liquid so as to shape and at least partially solidify the liquid, thereby forming an aerated shell layer; wherein the aerated shell layer has a total gas content of at least 5%, the gas content being calculated using the following formula (1): Gas content of aerated shell layer=(M2?M1)/M2Wherein M1 is the mass of the aerated shell layer having volume V1, and M2 is the mass of a non-aerated shell layer having volume V1 and being formed from the same edible liquid as the aerated shell layer and in the same manner as the aerated shell layer. An aerated confectionery shell obtainable by this method is also provided.

Abstract: The invention provides a container comprising a base for storing and displaying one or more items, and a cover, wherein the container is configurable between a closed position in which the base is covered by the cover and an open position in which at least one item is visible and removable from the base, in use, and wherein at least one of the cover and the base comprises an attachment point or area on a surface thereof, for connecting a base or cover of a second container to the cover or base, in use.

Abstract: The invention relates to a resealable package (1, 1?, 1?), comprising a package body (2) having a first side wall (4), a second side wall (6) opposite the first side wall (4), an openable top end (8) and a closed bottom end (10), wherein a portion (12) of the first side wall (4) protrudes beyond the second side wall (6) at the top end (8) in a direction from the bottom end (10) to the top end (8), and a closure element (18) which is releasably adhered to an inner surface (14) of the portion (12) of the first side wall (4) which protrudes beyond the second side wall (6) and the second side wall (6) so as to close the top end (8), Upon removal of the closure element (18) from the package body (2), a resealable adhesive arrangement (20, 22; 23; 25) is exposed so as to allow the inner surface (14) of the portion (12) of the first side wall (4) which protrudes beyond the second side wall (6) and an outer surface (16) of the second side wall (6) to be resealably adhered to one another in a position to close the top

Abstract: A method of producing a multi-layered confectionery shell and a method of producing a plurality of confectionery shells are provided. The distance the stamp is pressed into the mold cavity in a second phase is shorter than the distance the stamp is pressed into the mold cavity in a first phase.

Abstract: The disclosure relates to a process for producing a confectionery product comprising heat resistant chocolate or a heat resistant compound mass and to the confectionery product, which is produced by this process. The process utilizes spraying water and/or a polyol (such as a sugar alcohol or a sugar) solution onto chocolate or a compound mass thereby inducing the formation of heat resistant chocolate or a heat resistant compound mass.

Abstract: The present invention provides a method of assembling a filter element (8) with a cup-shaped capsule body (2) using a combined weld-head (70) and former (80), comprising the steps of positioning the filter element (8) at or near a mouth of the cup-shaped capsule body (2), moving the combined weld-head (70) and former (80) so as to contact and drive the filter element (8) into the cup-shaped capsule body (2), wherein, the filter element (8) is deformed by a sprung-loaded former (80) of the combined weld-head (70) and former (80) to form a cup-shaped filter element (56), and using a weld-head (70) of the combined weld-head (70) and former (80) to bond the cup-shaped filter element (56) to the cup-shaped capsule body (2). The present invention further provides a method of making a beverage capsule and a beverage capsule produced using this method.

Abstract: A mold (1) for the production of confectionery products, comprising a top surface (2) having cavities (2a) and an opposite bottom surface (3), comprising at least one protruding element (5) at the bottom surface (3) of the mold (1) for increasing the heat transfer rate between the mold (1) and a fluid flowing along the bottom surface (3).

Abstract: A pod containing one or more beverage ingredients is provided, where the pod comprises a generally rigid outer member (12) with an open top and an outlet opening in the bottom, with an internal filter (16) adjacent a bottom portion of the outer member, one or more beverage ingredients disposed above the filter, and a lid (14) closing the open top. The outer member has an outer peripheral sidewall (20) defining the open top and extending downwardly from the open top toward the bottom portion and inwardly converging toward the outlet opening. The bottom portion of the sidewall defines a plurality of ribs (36) extending inwardly in the interior of the outer member toward the outlet opening. Beverage outlet flow paths are disposed between adjacent ribs and directed toward the outlet opening. The filter is supported above the outlet opening and the beverage outlet flow paths by the ribs.

Abstract: The invention provides a container (2) comprising a base (4) for storing and displaying one or more items (42), and a cover (22), wherein the container (2) is configurable between a closed position in which the base (4) is covered by the cover (22) and an open position in which at least one item is (42) visible and removable from the base (4), in use, and wherein at least one of the cover (22) and the base (4) comprises an attachment point or area on a surface thereof, for connecting a base (4) or cover (22) of a second container (2) to the cover (22) or base (4), in use.

Abstract: The present invention relates to a composition for making a coffee beverage, the composition having roast and ground coffee having a X50 of from 700 to 1250 ?m; and a milk powder with a X50 of from 50 ?m to 3 mm; wherein the ratio by weight of the roast and ground coffee to the milk powder is from 4:1 to 2:3.

Abstract: A package for a food product is provided and includes a fin seal, where the package is configured for controlled opening using an opening feature. The opening feature may include an integral flap separable from the remainder of the package to form an access opening to an interior of the package. The flap may be defined by one or more score or scribed lines that extend only partially through the package. The flap may have a portion extending into the fin seal area. Opening of the flap may expose adhesive of the fin seal area which can be utilized for attaching the flap to reclose the package.

Abstract: A reclosable package for food products has the following features: a cold seal formed between a first and a second sealing portion, in which the bonding force of the cold seal to the first and the second sealing portion is greater than the bonding force within the cold seal, so that the cold seal is separated and partly adheres to the first, and partly adheres to the second sealing portion when the seal is opened, or a seal with an initial opening force of 2, preferably 2.5, to 4 N/15 mm, and opening forces for one or more reclosings of 0.5 to 2 N/15 mm, preferably 1 to 1.5 N/15 mm.