Abstract: The plastic bottle (1) is filled with liquid and provided with a rigid neck (4) that defines a narrow opening (5) with an inner diameter (D5) typically inferior to 40 mm. A flexible sheet-like cover member (C), having a lower closing element and an upper reinforcing element, is provided to seal the opening. A reinforcing portion (10) of the reinforcing element (C2) is directly fastened to a central portion (6) of the closing element in contact with the annular upper face (F) of the neck and reinforces this central portion. A first surface (S1) suitable for displaying label information is defined by the reinforcing portion. The outer rim (8) of the reinforcing element extends along or close to a rim (4d) of the face (F). An optional pull tab (9) forming part of the closing element (C1) and/or an extension portion forming part of the reinforcing element (C2) may be provided.

Abstract: The invention relates to the use of Lactobacillus rhamnosus strain CNCM 1-3690 for reducing body fat accumulation and treating disorders resulting therefrom, such as overweight, obesity, and obesity-related disorders.

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 invention relates to compositions comprising a high amount of whey protein. The compositions further comprise native starch. Such compositions have a good processability and texture.

Abstract: The invention relates to a process for making a composition comprising a high amount of whey protein. The process involves preparing a mass having a high amount of whey protein, and then mixing with an aqueous preparation comprising a poly saccharide. The composition obtained presents a modified, controlled texture.

Abstract: The invention relates to compositions comprising a mixture of proteins, with a high amount of whey protein. The proteins further comprise a casein compound. The resulted compositions have a good processability and texture.

Abstract: The invention concerns an article comprising layers of polylactic acid and a process of making the same. A layer is of foamed polylactic acid. A layer preferably comprises an impact modifier. The article can be used in the field of packaging.

Abstract: The present invention relates to a method for filling a container with a dairy product having a viscosity comprised between 1400 and 3800 mPa·s comprising the steps of: (a) filling the container with the dairy product by means of a dispenser equipped with a nozzle comprising at least one opening, at a flow rate by surface of the nozzle opening(s) between 0.5 and 1.2 kg/(h×mm2) and at a temperature comprised between 4 and 30° C., and (b) if the temperature of the dairy product in step (a) is above 10° C., cooling the dairy product in the container to a temperature comprised between 2 and 10° C.

Abstract: The invention relates to an article comprising a monolayer or multilayer thermoplastic material, said material comprises (i) 38.00 to 99.95%, preferably 67.00 to 99.9%, more preferably 57.00 to 99.85%, by weight of polylactic acid, (ii) 0.05 to 4.90%, preferably 0.10 to 2.90%, more preferably 0.15 to 2.00%, even more preferably 0.2 to 1.00%, most preferably 0.25 to 0.75%, by weight of an epoxidized vegetable oil; (iii) 0 to 60.00%, preferably 0 to 40.00%, more preferably 0 to 30.00%, by weight of further additives selected from the group consisting of impact modifiers, plasticisers, crosslinking agents, foaming agents, fillers, colorants, stabilizers, lubricants, and mixtures thereof, the weight percentages being relative to total weight of the monolayer or multilayer thermoplastic material and adding up to 100%.

Abstract: The invention relates to dairy products with strawberry having specific anthocyanins profiles that allow color-related improvements.

Abstract: The present invention relates to a pressurized spray device containing: a propellant gas, and—a fermented dairy product comprising an emulsifier and a stabilizer and having: • a fat content comprised between 1 and 6%, and • a total protein content of at least 3%, capable of spraying out the fermented dairy product to form a fermented dairy product foam, as well as a method to produce such a device and a method for obtaining a fermented dairy product foam.

Abstract: The present invention relates to the use of a Bifidobacterium strain for the preparation of compositions, in particular of an infant formula, intended for the prevention and/or treatment of allergic-type manifestations. These compositions are obtained from a Bifidobacterium culture, without hydrolyzing milk proteins. The bacteria, which preferably belong to the species Bifidobacterium breve, may be killed or removed from the composition during the process.

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 provides the use of Lactobacillus paracasei, for maintaining or increasing the intestinal microbiota diversity in a subject having dysbiosis.

Abstract: The present invention provides the use of Lactobacillus rhamnosus, for maintaining or increasing the intestinal microbiota diversity in a subject.

Abstract: The present invention proposes a topper for a container having an upper surface, the topper including: 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 being 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. wherein the perforation platform presents in a 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°. The present invention also proposes an assembly, and a method of using the assembly.

Abstract: The present invention proposes a topper for a container having an upper surface, the topper including: 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 being 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, wherein 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°. The present invention also proposes an assembly, and a method of using the assembly.

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 use of at least one sulphur-containing amino acid, at a total concentration of about 5 to 75 mg/ml, in particular of about 5 to about 50 mg/l, in particular of about 5 to about 30 mg/l, in particular of about 5 to about 20 mg/l, in free form, for implementing a method for preparing a fermented food product fermented by ferments containing bifidobacteria, the food product has acceptable sensory properties, contains more than about 5×107, in particular more than about 108 bifidobacteria per gram of food product fermented for a shelf lifetime of at least 30 days, in particular a shelf lifetime of at least 35 days, and containing no more than 0.5% of yeast extract or of yeast autolysate.