Abstract: Tea-based beverages prepared from functional water are described. The functional water comprises less than 200 ppm total dissolved solids and, when used to make a tea-based beverage, results in a beverage having superior flavor and appearance characteristics, even when up to 6% by weight of tea solids are present within the beverage.

Abstract: The invention is directed to asymmetric packages that can be randomly labeled to have labeling that tilts to the right and left. The packages when labeled and displayed in a group have excellent marketing appeal and create a wave-like appearance or illusion of animation to the eye of the consumer.

Abstract: The present invention is directed to an ambient stable and starch-comprising food product. The food product has a base component with at least 8.0% by weight carbohydrate, at least 0.2% by weight amylose and no more than 12.5% by weight amylose. The food product is ambient stable and is not sour, even at a pH below 4.25.

Abstract: This invention is directed to an apparatus for brewing a beverage. The apparatus has a brew funnel with an elevation device that enables the end user to brew beverage, hot or cold, with a filter and loose beverage precursor and with beverage precursor packaged within a filter pack.

Abstract: A product tray having a back panel that is higher than the front and side panels is described. The product tray surprisingly has excellent compressive strength when filled with product and allows for good product visibility from the front and side without comprising the stability of the product within the tray.

Abstract: A brewing machine suitable to deliver beverage enhancing component to a beverage precursor is described. The brewing machine may be used to dispense a ready-to-drink tea beverage having superior aroma, flavor and color characteristics.

Abstract: This invention is directed to an apparatus for brewing a beverage. The apparatus has a brew funnel, a key and an elevation device so that only one brand of beverage can be brewed to thereby prevent harm and confusion to consumers.

Abstract: Spoonable or spreadable compositions containing less than 80% fat are disclosed. Such compositions comprise water, fat, micro gel particles, a protein and a de-stabilizing emulsifier. The aqueous phase of the composition forms a continuous phase with the fat phase as a continuous network therein, giving a bi-continuous structure with the microgel particles dispersed in the water phase.

Abstract: Use of at least one compound selected from phytosterols, phytostanols, synthetic analogues thereof and their esterified derivatives as a creaminess enhancer in a food composition comprising a dairy product or derivative or analogue thereof.

Abstract: A cheese condiment is described. The cheese condiment is ambient stable, and not tart at a pH below 3.75. The cheese condiment contains an oil-in-water emulsion and cheese component that has been added before emulsion formation.

Abstract: The invention provides a kit for preparing salads comprising at least one ingredient (I) which is cooked and at least one fruit, vegetable or cereal product, wherein the kit comprises; a flavoured cooking paste for cooking ingredient (I), which cooking paste comprises from 40 to 80% wt fat, based on the weight thereof, and a dressing for contacting with the at least one fruit, vegetable or cereal product, which dressing comprises from 0 to 60% wt fat based on the weight thereof. The kit provides an easy and convenient of preparing tasty, healthy salads comprising a cooked food ingredient. A method of making a salad using the kit and also the salad prepared from the kit is also provided.

Abstract: An edible oil in water emulsion comprising 40-99 wt. % of a continuous aqueous phase which phase contains 0.05-15 wt. % of a protein calculated on aqueous phase and, preferably, a thickener in an amount of 0.01-3 wt. %, 1-60 wt. % of a dispersed fat phase, the fat phase comprising 0.01-0.2 wt. % of alpha-tocopherol and a triglycerides mixture containing 10-80 wt. % of mono-unsaturated fatty acid residues, 10-80 wt. % of polyunsaturated fatty acid residues, 3-15 wt. % of omega-3 fatty acid residues, the balance up to 100 wt. % consisting of saturated fatty acid residues, fatty acid residues being calculated on fat phase, which emulsion is characterized in that it contains 0.005-0.05 wt. % of delta-tocopherol, while the weight ratio of delta-tocopherol and alpha-tocopherol in the emulsion is selected from the range 5 to 0.25.

Abstract: A new way to improve utilization by institutions of food service items. Institutions which provide to consumers ready-to-consume foods can expedite their service by using foods which have been subject, in whole or in part, to high pressure preservation. Use of high pressure preservation avoids or minimizes the need for refrigeration of the food, thus reducing costs, sparing resources and lowering space requirements. Likewise, the need for microwave equipment is decreased or eliminated. Elimination or decreasing refrigeration requirements decreases preparation and serving time since the time required for thawing the product is reduced or eliminated.

Abstract: A bottle cap and cap and bottle combination suitable for use with condiments are described. The cap has a small and large orifice and is designed for use on squeezable bottles to ensure complete removal of condiment within the squeezable bottle.

Abstract: An easy-opening microwavable food package which can be used both to cook and serve the food. It is easily opened and yet convenient as a vehicle for eating, so as to avoid the necessity for separate dishes which will need to be washed. The package is designed to permit venting of the package during cooking while minimizing the possibility for a messy and inadvertent escape of product onto, for example, the floor and walls of the microwave. The package comprises a first tear facilitator for removing the top end of the package for venting and a second tear facilitator for removing a further section of the side wall. The second tear facilitator promotes tearing of the side wall at a point spaced from and below the tear promoted by the first tear facilitator and serves to enhance access to the food for eating. The tear facilitators may, e.g., comprise pairs of notches in the walls of the package.

Abstract: A beverage product comprises a container holding a liquid beverage component and nitrogen gas, said liquid beverage comprising octenylsuccinic acid modified starch, and at least one surface active agent selected from the group consisting of acyl lactylate salts, proteins, protein hydrolysates, sucrose esters and mixtures thereof.