Abstract: The present invention provides a method of delivering a beverage including the steps of at least partially filling an extraction chamber with roasted ground coffee, passing an aqueous medium through the extraction chamber to form the beverage and discharging the beverage from the extraction chamber; wherein the roasted ground coffee has a dry Helos particle size distribution D50 of less than or equal to 200 microns; wherein the aqueous medium has a temperature of ° C. to 40° C.; and wherein the flow rate of the aqueous medium through the extraction chamber is 0.5 to 5 mls?1.

Abstract: A packaged baked food item, and a method for forming it, are disclosed. A film is laid over a tray containing moulds and a portion of dough deposited onto the film over each mould. The dough is baked to form an item having a face moulded by the inner surface of the mould and with the film conformed to it. A second film is extended over the first film and the films attached to each other to at least partially enclose the baked food item between the first and second films as a package. The first film may be pre-formed to the shape of the moulds prior to depositing the dough and baking. The method provides a means to facilitate packaging baked items, with a package mimicking the moulded shape of the underlying item, and may also be used to reduce the need for resurfacing of baking trays with non-stick layers.

Abstract: A coffee milling process comprising the steps of: a) introducing particles of a roasted coffee precursor into a milling chamber; b) introducing particles of soluble coffee into the milling chamber; c) jetting a gas into the milling chamber to mobilize the particles of the roasted coffee precursor and soluble coffee; d) thereby producing a milled and blended coffee product by comminuting the particles of the roasted coffee precursor by self-collision of the particles of the roasted coffee precursor and by collision of the particles of soluble coffee with the particles of the roasted coffee precursor within the milling chamber. Processes and products incorporating milled and blended coffee products are also described.

Abstract: In an example embodiment, there is provided a method for producing an at least partially wrapped food item (60), the method comprising: forming a depression in a sheet, the sheet comprising a plastic material (80); dispensing deformable food material into the depression (82); at least partially solidifying the food material to form the food item (84); using the sheet in which the depression is formed as at least part of a wrapper for the food item (86); and in at least one part of the method, providing a rigid support (70) for the depression.

Abstract: Method of preparing beverages using a beverage preparation machines and in particular a beverage preparation machine of the type which uses pre-packaged containers of beverage ingredients. The method includes controlling the volume of air resident in at least a part of a delivery system of the machine to produce predetermined characteristics in a prepared beverage.

Abstract: For producing an aerated confectionery mass, a raw confectionery mass is fed at a feed rate from a supply to an aeration unit for introducing gas into the confectionery mass and wherein the aerated confectionery mass is fed to a production line for the production of confectionery or tablets. The feed rate of the raw confectionery mass is controlled such that it corresponds to the demand of the production line, the amount of introduced gas is controlled in response to the feed rate of the confectionery mass so that the aeration level of the confectionery mass remains substantially constant and the temperature of the aeration mass within the aeration unit is controlled such that it remains substantially constant and independent from the feed rate.

Abstract: The present invention relates to advancements in injection molding and in particular to a method and apparatus for co-injection molding articles of complex non symmetrical geometry. The method forms a multilayer injection molded article comprising an outer skin of a first material and a central core of a second material which is encapsulated by the outer skin. The first and second materials are injected in a single stream into a cavity of an injection mold, with the second material encased within the first material. The flow of the stream is controlled by means of flow paths within the mold cavity such that both the first and second materials are present in at least one first area of the mold cavity and that only the first material is present in at least one second area of the mold cavity. The flow paths include at least one primary flow path in the first mold cavity area which divides into at least two secondary flow paths.

Abstract: The present invention relates to a kit for preparing a beverage in a beverage preparation machine, the kit comprising at least one filter pod containing one or more soluble or extractable beverage ingredients and a separate porous sheet provided with a soluble flavouring ingredient.

Abstract: A beverage preparation machine of the type which uses pre-packed cartridges of beverage ingredients. The cartridges may be designed so that air becomes entrained so as to produce a desired foam or crema. Air inlets are provided in an outlet nozzle to allow air to enter the beverage preparation machine and so be available for entrainment. Advantageously, the air inlets extend through the sides of the nozzle in an elevated position at a widened portion of the nozzle. This reduces the flow of beverage into and through the air inlets, aiding cleanliness.

Abstract: The present invention relates to improvements in the preparation of beverages and, in particular, to an improved cartridge for preparing beverages in brewing machines. The cartridges can also be used for preparing liquid food products. The cartridge comprises a continuous elongate tubular chamber containing the at least one ingredient providing a fluid flow path linking an inlet for the introduction of the liquid at one end of the chamber to an outlet for discharge of the beverage or food product at an opposite end of the chamber. The chamber has an internal width to length ratio in the range of 1:4 to 1:200.

Abstract: A coffee brewing apparatus comprises a corresponding coffee brewer as well as a sensor that is configured and arranged to sense food components as used by that means for brewing coffee beverages. This coffee brewing apparatus then further comprises an external network interface that is configured and arranged to facilitate interfacing with a remote resource (or resources). The coffee brewing apparatus can further comprise an end user interface and a processor that is operably coupled to the sensor, the external network interface, and the end user interface and that is configured and arranged to independently use information regarding food components as are used by the means for brewing coffee beverages to facilitate obtaining corresponding responsive information from the remote resource and to then present that information to an end user via the end user interface.

Abstract: The present invention provides a cartridge for a beverage preparation system, the cartridge comprising an inlet for the introduction of an aqueous medium into the cartridge, an outlet downstream of the inlet for the discharge of a beverage from the cartridge and a flow path connecting the inlet to the outlet, wherein the flow path includes within it a non-gelled beverage liquid concentrate containing about 0.01 to about 5 weight % in total of one or more thickeners. The cartridge may comprise an aperture having a cross-sectional area of 2 mm2 or less downstream of a chamber in which the beverage liquid concentrate is loaded. The beverage concentrate may comprise methyl cellulose and at least one alginate in a weight ratio of 1:5 to 5:1 to provide improved the organoleptic properties such as mouthfeel.

Abstract: The present invention provides a cartridge for a beverage preparation system, the cartridge comprising an inlet for the introduction of an aqueous medium into the cartridge, an outlet downstream of the inlet for the discharge of a beverage from the cartridge and a flow path connecting the inlet to the outlet, wherein the flow path includes within it a non-gelled beverage liquid concentrate containing about 0.01 to about 5 weight % in total of one or more thickeners. The cartridge may comprise an aperture having a cross-sectional area of 2 mm2 or less downstream of a chamber in which the beverage liquid concentrate is loaded. The beverage concentrate may comprise methyl cellulose and at least one alginate in a weight ratio of 1:5 to 5:1 to provide improved the organoleptic properties such as mouthfeel.

Abstract: A reclosable package for flood products had the following features: a cold seal formed between a first and a second sealing portion, in which the bonding force of the cold seal to the first and the second sealing portion is greater than the bonding force within the cold seal, so that the cold seal is separated and partly adheres to the first, and partly adheres to the second sealing portion when the seal is opened or, a seal with an initial opening force of 2, preferably 2.5, to a 4 N/15 mm, and opening forces for one or more re-closings of 0.5 to 2 N/15 mm, preferably 1 to 1.5 N/15 mm.