Abstract: The present invention relates to a product comprising: a container (1) having a volume Vc, sealed by a sealing (6), and a dairy composition (2), having a volume Vd, which is comprised in the sealed container, characterized in that the dairy composition comprises caseinomacropeptide (CMP) and 0.60<Vd/Vc<0.72. The dairy composition is preferably a fermented dairy composition. Preferably the dairy composition or fermented dairy composition comprises CMP at a concentration of at least 0.3%. Further claimed is a fermented dairy composition comprising CMP as well as the use of CMP as a foaming agent in fermented dairy compositions.

Abstract: The present invention relates to food-grade bacteria and methods for removing toxic compounds, including lead, cadmium, mercury, arsenic and pesticides, from contaminated environments or substances.

Abstract: The present invention relates to a method to lighten the texture of a fermented dairy product comprising the following successive steps of: (a) providing a fermented dairy product containing 0.001 to 8 wt % of a texturizing agent and having a solid content comprised between 9.5 and 42 wt % and a total protein content comprised between 2.5 and 25 wt %, (b) freezing the said fermented dairy product at a temperature below 0° C. to obtain a frozen fermented dairy product, and (c) thawing the said frozen fermented dairy product at a temperature comprised between 0° C. and 10° C. to obtain a refrigerated fermented dairy product with a lightened texture.

Abstract: The FFS plastic container for a dairy product or similar food composition is provided with a body having a side wall extending along a longitudinal axis from a bottom to a top that defines a wide upper opening. The container, which is provided with a generally planar annular flange integral with the body and extending around the upper opening, has a decorative layer around the side wall. The upper portion of the side wall tapers toward the opening. Either a peripheral bulge is formed in the side wall at a junction between the upper portion and a lower portion, or the lower portion has a generally cylindrical shape. The decorative layer is defined by a plastic sleeve that includes a shrink film annularly secured to the upper portion, the sleeve extending adjacent or over the junction.

Abstract: Disclosed herein are compositions and methods for providing an antioxidant effect to a subject, e.g., modulating or otherwise improving oxidative stress pathways and/or neutralizing or reducing damaging reactive oxygen species (ROS).

Abstract: The flanged container for a dairy product or similar food composition is provided with a hollow body and a generally planar annular flange connected to the top of the body, the flange having outer straight side edges and an inner edge defining a circular upper opening of the container. The body has a planar bottom and a lower portion tapering from a generally cylindrical upper portion toward the bottom in a curved manner. The lower portion has a height h1 in some embodiments not less than 14 mm and the ratio h1/H is less than 2:5 where H is the height of the container. The side wall of the body has a thickness profile such that the average thickness of the lower portion is more than the average thickness of the upper portion. Several identical containers can be grouped in a pack with breakable junctions at the outer straight side edges.

Abstract: The present invention relates to a composition comprising Bifidobacterium bacteria for use for reducing intestinal gas production in an individual.

Abstract: The invention pertains to a process for simultaneous producing an infant formula product and a dairy product from defatted animal milk, comprising (a) processing the milk into a casein stream, a whey protein stream and a lactose stream by a combination of microfiltration and ultrafiltration, wherein the casein stream originates from the microfiltration as retentate, the whey protein stream originates from the ultrafiltration as retentate and the lactose stream originates from the ultrafiltration as permeate; (b) combining at least part of the whey protein stream originating from step (a) and a lactose source to obtain are combined stream; (c) using the recombined stream originating from step (b) in the manufacture of the infant formula product; and (d) using at least part of the casein stream originating from step (a) and defatted animal milk in the manufacture of the dairy product.

Abstract: The invention pertains to a process for simultaneous producing an infant formula product and an acidic dairy product from defatted animal milk, comprising (a) processing the milk into a casein stream, a whey protein stream and a lactose stream, by: (i) subjecting the defatted animal milk to a filtration step over a microfiltration membrane capable of retaining bacteria and permeating milk proteins, to provide a debacterialized milk as permeate; (ii) subjecting the permeate originating from step (i) to a filtration step over a microfiltration membrane capable of retaining casein and permeating whey proteins, to provide a casein stream as retentate and a permeate comprising whey protein; (iii) fractionating the permeate originating from step (ii) into a whey protein stream and a lactose stream; (b) combining part of the casein stream, at least part of the whey protein stream originating from step (a) and a lactose source to obtain a recombined stream, wherein the lactose source comprises acid whey; (c) using th

Abstract: The invention relates to compositions comprising a high amount of whey protein. The compositions further comprise Gum Arabic. Such compositions have a good processability and/or texture.

Abstract: The present invention concerns a method for genetically transforming a Bifidobacterium strain comprising a step of methylation of a shuttle vector in an E. coli or a Gram-positive bacterium strain by two type II DNA methyltransferases from a Bifidobacterium: a methyltransferase enzyme that methylates the adenine base at position 4 of the nucleotide sequence RTCAGG and a methyltransferase enzyme that methylates the cytosine base at position 4 of the nucleotide sequence GGWCC. The present invention also concerns genetic tools and culture media useful for carrying out said method.

Abstract: The present invention relates to a method for manufacturing a strained fermented dairy product comprising the following successive steps: (a) providing a dairy product, (b) adding a lactase and a culture of bacteria comprising at least one strain of mesophilic lactic acid bacteria and at least one strain of thermophilic lactic acid bacteria and fermenting the dairy product to obtain a fermented dairy product, and (c) separating a liquid whey from the fermented dairy product to obtain a strained fermented dairy product. The present invention relates also to the use of a lactase for preventing the clogging of the separating device used in the preparation of a strained fermented dairy product.

Abstract: The present invention relates to a process for preparing a fermented product by synergistic co-fermentation of Lactobacillus rhamnosus and Lactobacillus paracasei subsp. paracasei.

Abstract: A topper for a container having an upper surface is presented. The topper includes: a body adapted to engage an upper surface of the container, and a movable perforation platform having at least one protruding perforating element. The perforation platform is pushable with respect to the body from a resting position to a working position wherein the perforating element perforates the upper surface of the container. The perforation platform presents in resting position a first orientation and presents in working position a second orientation, the first and the second orientation differing by an angle of less than 30° . Also, an assembly and a method of using the assembly are presented.

Abstract: The invention relates to a method for distinguishing between and enumerating strains of lactic acid bacteria or Bifidobacteria present in a food product. This method implements various agar culture media and/or selective culture conditions, combined with various chromogenic substrates.

Abstract: The invention relates to a product comprising a container and a composition comprising a high amount of whey protein, in the container. The container is a flexible container and the composition presents, in the container, a modified, controlled texture.

Abstract: The invention relates to a novel strain of Bifidobacterium animals ssp. animalis, which is able, inter alia, to improve the function of the enteric nervous system, and to compositions said novel strain.

Abstract: Provided are the use of Lactobacillus rhamnosus strain CNCM I-3690 for reducing diet-induced weight gain and/or diet-induced insulin resistance, and treating disorders resulting therefrom, such as overweight, obesity and obesity-related disorders in a subject.

Abstract: Packaging including a container, and a closure system made up of a frame and a lid hinged to the frame and able to close the container opening in a fitted manner. An upper fitment part of the frame tightly covers the upper rim and a lower insert part is provided to protrude in the interior volume of the container. The gusset bag stored inside the container in a predetermined position unfolds from a partially open configuration to a fully open configuration due to a pressing effect of axial guiding extensions defined by the insert part and engaged through a single opening of the bag. The insert part has one or more notches defined between two of the axial guiding extensions, facilitating complete unfolding of the bag side wall.

Abstract: A process for preparing a stable and homogenous fruit preparation, includes the steps of: (i) preparing a fruit mixture by mixing fruit pieces, optionally in the presence of a fruit matrix, with sugar in an amount included between 10% and 60% by weight relative to the total weight of the fruit preparation, (ii) treating the fruit mixture obtained in step (i) at a temperature ranging between 40° C. and 90° C., and at a pressure from 50 mbar to 1000 mbar, during 15 to 90 minutes, so as to obtain a concentrated fruit preparation having a Brix degree at 20° C. ranging between 50° and 75°, (iii) optionally submitting the concentrated fruit preparation to a heat treatment, at a temperature ranging between 90° C. and 120° C., (iv) cooling the concentrated fruit preparation obtained in step (ii) or, when step (iii) is performed, cooling the concentrated fruit preparation obtained in step (iii), to storage temperature.