Abstract: An energy-delivering carbonated beverage with B-complex vitamins and a dextrorotatory saccharide is described. The beverage has excellent taste characteristics, is not salty, and delivers an excellent energy boost when consumed in predetermined amounts.

Abstract: The present invention relates to the field of frozen convenience meals. More particularly the invention relates to frozen layered pasta products that are conveniently reheated from frozen from consumption.

Abstract: A method for preparing a fabricated leaf tea product comprises mixing leaf tea with tea solids derived from tea powders, the method being characterised in that the mixture of tea leaves and tea powder is simultaneously wetted with water and dried.

Abstract: The present invention relates to a process for the production of a natural mushroom extract by addition of an enzyme composition to a mushroom preparation.

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: The present invention provides an oil-in-water emulsion food products comprising live desirable micro-organisms which have good longevity in the products. In particular, it provides an edible oil-in-water emulsion comprising from 30 to 75% wt oil, water, live micro-organisms, and a preservation system, and having an edible acid content in the aqueous continuous phase of the emulsion in the range of from 0.1 to 3% by weight and having a pH at 20° C. of not less than 4.0.

Abstract: A beverage dispenser for beverages such as cold tea, coffee and the like comprises:

Abstract: Tomato-based products having a thick consistency and a process for preparing the same. The process comprises the steps of hot- or cold breaking tomatoes, separating the resulting product into a product (a) rich in soluble tomato solids and water, and a product (b) rich in the insoluble tomato solids and water, optionally subjecting product (a) to a concentration step such that it is at least 10° Brix, and recombine product (a) and product (b) to a product (c) in such ratios that the resulting product has a ratio soluble tomato solids:insoluble tomato solids of between 1.0:0.5 and 1.0:20.

Abstract: The present invention provides a simple and effective method for the preparation of emulsion food products comprising live desirable micro-organisms which have good longevity in the products. In particular, it provides a process for the preparation of an edible oil-in-water emulsion comprising live micro-organisms, by emulsifying an edible mixture comprising oil, water, live micro-organisms, emulsifier and a preservation system and wherein the process is carried out at a temperature of 35° C. or less or without a heat treatment step. The emulsions are stored at a temperature of 8° C. or less after preparation. Products produced according to the process are also provided.

Abstract: A squeezable nut butter, especially a squeezable peanut butter, and processes of making and using. The nut butter of the invention is readily squeezable from a container such as a tube or a squeeze bottle, thereby permitting very convenient application of the peanut butter onto bread or another vehicle for ingestion of the nut butter. The nut butter is sufficiently flowable to be readily squeezable, yet is viscous enough such that its application can be easily controlled. It does not flow so freely so that its placement is beyond the control of the user. Desirably, the nut butter of the invention possesses one or more of certain characteristics which make it ideal for a squeezable peanut butter. As indicated above, preferably the viscosity is neither so high that flow is impeded during squeezing, nor so low that the product flows uncontrollably. Moreover, the nut butter of the invention is stable against oil separation. The nut butters of the invention preferably include stabilizer, but in limited amounts.

Abstract: In a first embodiment, the invention is directed to an edible product comprising a squeezable nut butter in combination with a further edible component. The component is generally another food component which is desirably eaten with peanut butter, such as jelly, banana, marshmallow filling, chocolate, bacon bits, etc. Also, a squeezable edible product can advantageously be dispensed from a tube having an applicator cap with a dispensing orifice. Preferably the squeezable product is peanut butter, optionally in combination with a further food component such as jelly. The nut butter or other edible food is sufficiently flowable to be readily squeezable, yet is viscous enough such that its application can be easily controlled. It does not flow so freely so that its placement is beyond the control or the user.

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 base or roux which can serve as a binder for sauces comprises between 40% and 10% by weight of starch, between 10% and 40% by weight of flour and 50% by weight of fat, of which 5% to 10% by weight of stearin playing the role of thickening agent to give the base a viscous and stable texture. To prepare the base, a principal fat and flour are mixed, the mixture is heated and a liquid phase is obtained, and then the liquid mixture is cooled. Before cooling the mixture, a thickening agent is added thereto in order to obtain a viscous phase after cooling, and the mixture is stirred while it is being cooled in order to maintain the solid particles in suspension in the viscous phase after cooling.

Abstract: A device for holding sachet and emptying its content comprising two hingedly connected members through which the sachet is placed wherein at least one member comprises an aperture through which the outlet of the sachet is passed.

Abstract: The invention relates to a process for the preparation of a food product comprising the steps of: (a) preparing a mixture comprising protein and water; (b) adjusting the pH of the mixture to a value within the range of 2.0-11.0; (c) pre-incubating the mixture; (d) subjecting the mixture to a sonication treatment or a high shear mixing treatment; (e) optionally, separating the product of step (d) in a fraction rich in gas microbubbles and a fraction poor in gas microbubbles; (f) drying the mixture and/or fraction comprising protein coated gas microbubbles until dried protein coated gas microbubbles are obtained; (g) using the dried protein coated gas microbubbles in part or in whole as a food ingredient and (h) finishing the preparation of the food product.

Abstract: Triglyceride fat which comprises HUU triglycerides and at least 18 wt. % of HOH and HLH triglycerides, while the ratio HOH:HLH is in the range 30/70 to 85/15, which fat is characterized in that the fat contains at least 20 wt. % of HUU and 8-30 wt.

Abstract: A method for preserving vegetables comprising the steps: