Abstract: A multi-layer beverage container made is disclosed. An outer layer encloses an inner layer that is configured to shrink or flex to accommodate volume changes of a beverage inside the beverage container caused by a change in temperature of the beverage in the sealed beverage container. The inner layer is not attached to the outer layer through the majority of the beverage container, with attachment zones being located at selected areas of the outer layer. There is a space between the inner layer and the outer layer. A gas introduction system is provided in the space to maintain a desired gas pressure in the space. The set gas pressure allows outer layer to be designed without the need to resist deformation caused by reduced pressure due to changing volumes of the beverage.

Abstract: A food display cabinet having a plurality of food display zones, wherein each food display zone including a heat exchange element and is configurable to be held at the same or different temperatures, the food display cabinet having a control logic to control the temperature of each of the food display zones, the control logic configured to: receive an indicia of an item to be placed in a first food display zone, and the time in which the item is placed in the zone; identify a temperature and power profile associated with the item; vary the temperature of the first food display zone, using the heat exchange element, so that the first food display zone is at the identified temperature at the time the item is placed in the first food display zone.

Abstract: A closure can include a base having an opening. The base can be connected to a container such that a liquid in the container, for example a creamer, is pourable through the opening of the closure into a beverage cup. The closure can include an overcap having a plug, and the plug can seal the opening when the overcap is in a closed position relative to the base. A hinge can connect the overcap to the base and be biased to establish and maintain an angle of the overcap when the overcap moves out of the closed position. Liquid retained on the overcap during opening of the overcap can then fall directly into the beverage cup during pouring due to the angle of the overcap in the open position. Any retained liquid ingredient that falls from the overcap onto the base can be confined within a ring on the base.

Abstract: This disclosure relates to a capsule (1) for making a beverage, containing a powdered food substance (8) which enables a beverage to be made by passing water through it. The capsule (1) comprises a cup-shaped containment body (2), in turn comprising a tubular lateral wall (21) and a bottom portion (22), and a closing element (29) that closes the top of the containment body (2). The bottom portion (22) has a dispensing hole (26) and the containment body (2) defines a containment chamber (20) inside itself. A filtering element (3) is mounted in the containment chamber (20) and is positioned between the powdered food substance (8) and the bottom portion (22). A dispensing element (5) is mounted in the containment chamber (20) and is positioned between the filtering element (3) and the bottom portion (22). The dispensing element (5) is intended to create a tortuous path for the beverage that flows towards the dispensing hole (26).

Abstract: A beverage service system, assembly, and method enable a consumer to portably consume a beverage output from a single-service beverage media container. The beverage service system incorporates a lid formation and a liquid container. The lid formation is configured to receive and retain a single-service beverage media container, and provides a primary beverage outlet, a container-receiving aperture, and a container retention mechanism. The single-service beverage media container is received in the container-receiving aperture and retained by the container retention mechanism. The lid formation is attached to the primary liquid container thereby forming a lid-container combination. A liquid such as hot water may be directed through the single-service beverage media container as received and retained by the lid formation for outputting beverage therefrom into the liquid container.

Abstract: A smoking skewer for imparting a smoke flavoring to an interior of a food item is disclosed. The smoking skewer includes an elongate hollow rod, a food penetrating point at the distal end and a handle is at the proximal end. An opening is also provided at the proximal end of the elongate hollow rod. A plurality of apertures are disposed in a spaced apart relation along the elongate hollow rod are dimensioned to convey a smoke source from the interior cavity to the exterior surface of the elongate hollow rod and the interior of a food item carried thereon. A mesh sleeve is carried within the interior cavity to contain ash and particulates from the smoke source. The smoke source may be a smoking stick, formed of a combustible material to generate a smoke flavoring combustion by product.

Abstract: A confectionery product for selective dispensing of a flowable edible liquid confection from a compressible liquid confection chamber through a nozzle integrated into a collar that sealing engages the compressible chamber, establishes a seat for a solid confectionery product, and contains and integrated nozzle that is disposed adjacent at least a portion of the solid confectionery product whereupon upon compression of the chamber, liquid confection is dispensed onto the solid confectionery product surface and a solid confectionery product cover which when engaged with the collar seals the nozzle to prevent further dispensing of the liquid confection.

Abstract: A beverage cartridge and method for forming a beverage includes dispensing beverage material from a container into an attached mixing funnel. The container and mixing funnel may be moved toward each other to open the container and release beverage material. A cover of the container may have a movable portion that moves with contact with a part of the mixing funnel to open the container. The cartridge may be vibrated to dispense beverage material from the container, and liquid provided to the mixing funnel to mix with dispensed beverage material to form a beverage.

Abstract: A wrapper and three-dimensional package for toasted and other hot food items that includes a sheet with an array of perforations extending through the sheet material between an inner face of the sheet material adapted to contact the food item, and an opposite, outer face of the sheet material. Spicules are formed from the sheet material surrounding each of the perforations and extending away from the inner face of the sheet material. The spicules form standoffs defining an air gap between the food item and the sheet material when the food item is contained in the wrapper, with the spicules engaging an outer surface of the food item to enable lateral migration of steam from the food item, along the air gap and through the perforations.

Abstract: The present invention refers to a capsule (1) presenting at least one first construction element (2) configured in a container-like shape, and a second construction element (3) configured in a lid-like shape, adapted so as to contain an individual portion of an edible substance, whereby said second construction element (3) presents a passageway wall (4) that is surrounded in at least most part of respective perimeter by a weakened material region (41) provided as a reduction of thickness in at least one of the upstream and downstream sides of said passageway wall (4), and that presents a projection element (7) adapted so that can be actuated mechanically.

Abstract: A beverage making apparatus including at least a beverage producing portion, a controllable by-pass water system, and at least one of a sweetener system or flavoring system in which the sweetener system and/or flavoring system controllably mixes a sweetener ingredient and/or flavoring ingredient with water external to the housing without mixing in a confined structure. A method for producing a beverage is provided including at least the steps of: providing a beverage making apparatus; providing a water dispensing system; providing at least one of a sweetener dispensing system and flavoring system; and controllably dispensing water and at least one of sweetener and flavoring externally of the apparatus for combination with beverage produced by the beverage making apparatus.

Abstract: The present invention relates to an oven comprising: —a first chamber and a second chambers, which are separated by separation means—conveyor means for guiding products from the inlet through these chambers to the outlet, —temperature control means for controlling the temperature and/or humidity in each chamber individually using a fluid, respectively, and—a passage in the separation means through which the conveyor means are directed from the first chamber to the second chamber.

Abstract: In a method for the inactivation of microorganisms in liquid foods, a liquid food is mixed with a pressurized, liquefied gas at a pressure which is sufficient to maintain the liquefied gas in the liquid state. The mixture of food and gas is then depressurized to a pressure at which the liquefied gas is vaporized. According to the invention, before or during the depressurization to the second pressure, the mixture is guided through a pipeline and brought up to a flow speed in the pipeline which is sufficient to form cavitations in the liquid food.

Abstract: The invention relates to method for preparing a foodstuff in a food processing system (100), the system comprising solid state radio frequency cooking means (51) that transmits an electromagnetic wave to a food substrate and a cavity where the food is cooked, the method monitoring the return power losses, which are the difference between the power emitted by the solid state radio frequency cooking means (51) and the reflected power in the cavity, for optimising the delivery of the radio frequency power to the food substrate by controlling and adjusting at least two parameters: the emitted frequency of the solid state radio frequency cooking means (51) and the distance of the cooking means (51) to the food substrate. In the method of the invention, the dielectric properties, the water content and/or the compaction of the food substrate are monitored throughout the preparation method.

Abstract: The invention relates to a cartridge system (1) for producing a drink in a drink preparation machine, comprising a cartridge (2) that has a reservoir (6) filed with a drink substance (7), and a cartridge receiver (10) that can be reversibly connected to the cartridge, said cartridge receiver (10) comprising a mixing chamber (8) and a cartridge discharge device (34) which causes at least partial transfer of the drink substance (7) from the reservoir (6) into the mixing chamber (8), and said cartridge receiver (10) comprising a fluid supply (12) which opens into the mixing chamber (8). The invention also relates to the cartridge receiver (10) of the cartridge system (1), the drink preparation machine, and the corresponding method for producing a drink (70).

Abstract: The invention relates to a dispenser having a cartridge holder.

Abstract: A method of acoustophoretic printing comprises generating an acoustic field at a first end of an acoustic chamber fully or partially enclosed by sound-reflecting walls. The acoustic field interacts with the sound-reflecting walls and travels through the acoustic chamber. The acoustic field is enhanced in a chamber outlet at a second end of the acoustic chamber. An ink is delivered into a nozzle positioned within the acoustic chamber. The nozzle has a nozzle opening projecting into the chamber outlet. The ink travels through the nozzle and is exposed to the enhanced acoustic field at the nozzle opening, and a predetermined volume of the ink is ejected from the nozzle opening and out of the acoustic chamber.

Abstract: A process of producing crispy pulses includes hydrating a plurality of raw pulses including cooking to produce hydrated pulses having a predetermined hydrated texture and a predetermined hydrated moisture content and crisping the hydrated pulses to produce the crispy pulses having a crispy texture and a predetermined final moisture content. A crispy pulse formed from a raw pulse has a predetermined crispy texture profile and a crispy texture.

Abstract: The invention relates to a dispenser having a cartridge holder.

Abstract: A beverage ingredient pack includes a flexible container; and an interface portion configured to be connected to the flexible container. The interface portion includes at least two openings formed therein; a tubular portion extending from a first opening of the at least two openings of the interface portion into an interior of the flexible container; and a mounting part configured to be mounted on a beverage making apparatus.