Abstract: A method of producing a confectionery product includes the steps of: a) depositing at least one confectionery mass by allowing it to flow into a mold, b) depositing at least one particulate material in and/or on the confectionery mass; and c) repeating at least step a) at least once.

Abstract: A capsule (1) for preparation of a beverage from a beverage ingredient (32). The capsule comprising a first section (12, 14) and a second section (15, 40) which together form a beverage ingredient compartment of the capsule in which is received a beverage ingredient. The first section comprising a pre-formed inlet (23) for entry of aqueous medium into the capsule and the second section comprising a pre-formed outlet (41) for beverage formed, in use, from the beverage ingredient and the aqueous medium. Wherein the capsule is compressible when the capsule is inserted into the receptacle of a beverage preparation machine by the first section of the capsule being engaged by an inlet piercer (60) of the beverage preparation machine so as to cause movement of the first section of the capsule towards the second section of the capsule without piercing of the first or second sections.

Abstract: A reclosable package for food products has 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 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.

Abstract: A delivery head for a beverage preparation machine comprising a clamping member and a base, wherein the clamping member is movable relative to the base, the clamping member being sequentially movable from an open position, through a clamping position to an ejection position, the clamping position being intermediate the open position and the ejection position, in the open position the clamping member being positioned to enable loading of a cartridge into the delivery head, the clamping member being clampable against said cartridge in the clamping position, the clamping member being movable relative to the base from the clamping position to the ejection position to enable transportation and ejection of said cartridge.

Abstract: The invention relates to a method of determining the texture of food material, comprising the steps of applying a vibrational impact with a predetermined frequency to the food material, measuring the vibrational response of the food material to the vibrational impact, and comparing the vibratiorial response with at least one reference value, determined prior to the measurement. The food material is in a liquid or a semi-solid state and/or contained within a container body (16), such as a pipe.

Abstract: The disclosure relates to a coffee composition, in particular, an instant coffee composition which can provide a three-layered coffee drink in one step. The coffee composition having coffee, a foaming agent, a protein source and at least 1.3 wt % (based on the total weight of the composition) of a kappa-carrageenan, iota-carrageenan or mixture thereof. The disclosure also relates to a method for the preparation of such a composition and such a drink.

Abstract: A method for producing a confectionery product from at least two pieces with at least one interface between the two pieces and including meltable material at least in parts of the interface, comprising the step of heating the interface during or after the two pieces have been brought into contact with each other. An apparatus for producing a confectionery product from two or more pieces comprising at least one heater in or downstream of a station where at least two pieces of the confectionery product are brought into contact with each other. A mold for the production of a confectionery product having at least two pieces has at least one component or portion heatable by induction heating. A heatable component, preferably a ferromagnetic component provided in the vicinity of a confectionery product, is used for partially heating the confectionery product, preferably by induction heating.

Abstract: The present invention relates to a process by which whey permeates or blends thereof can be converted to a modified whey powder (MWP) having low mineral content, low hygroscopicity, and advantageous organoleptic properties using a combination of ion-exchange demineralization and crystallization. The modified whey powder thus obtained is suitable for dry applications in the production of food products. Furthermore, the present invention relates to a modified whey powder (MWP) obtainable by said process and to products comprising said modified whey powder (MWP), such as confectionery, biscuits, and powdered soft drinks.

Abstract: The invention relates to a cream cheese product obtainable by a process comprising the steps of: (a) acidifying a whey protein concentrate with a food grade acidulant or with starter bacteria to reduce the pH to more than 4.5 to about 5.2, (b) heating the acidified whey protein concentrate of step (a) slowly to a temperature of about 75° to about 90° C. and maintaining it for at least about 30 min to produce a 1.5 functional whey protein concentrate, (c) optionally blending the whey protein concentrate of step (b) with milk fat in a weight ratio of about 60:40 to about 100:0 wherein step (c) may be carried out before step (b), (d) homogenizing the blend obtained in step (b) or (c) in a 2-stage high-pressure homogenizer at pressures of about 300-400/50-80 bar and a temperature of about 5° to about 75° C.

Abstract: A brew head for a beverage brewer includes a lid, a handle rotatably mounted to the lid and including a cam surface, and a spring mounted to the lid with a follower that engages the cam surface such that movement of the handle from an open position to a closed position relative to the lid, or vice-versa, by a user causes the user to experience a clicking feeling.

Abstract: A cartridge for use in a beverage preparation machine, the cartridge containing one or more beverage ingredients and being formed from substantially air- and water-impermeable materials, the cartridge comprising an inlet for the introduction of an aqueous medium into the cartridge and an outlet for discharge of a beverage produced from the one or more beverage ingredients, wherein the one or more beverage ingredients is a liquid chocolate ingredient.

Abstract: A cartridge for use in a beverage preparation machine, the cartridge containing one or more beverage ingredients and being formed from substantially air- and water-impermeable materials, the cartridge comprising an inlet for the introduction of an aqueous medium into the cartridge and an outlet for discharge of a beverage produced from the one or more beverage ingredients, wherein the one or more beverage ingredients is a liquid chocolate ingredient.

Abstract: The present invention concerns a brewing head (1) of a hot beverage dispenser operating on the basis of dimensionally stable beverage capsules, containing a base plate (2), a capsule receptacle (3), a lid (4) and at least one locking device for forming a watertight brewing chamber between the base plate (1) and lid (4), characterised in that the capsule receptacle (3) has at least one raised area (8) that can be brought into contact with one surface of a beverage capsule.

Abstract: The invention provides a beverage preparation machine comprising a brew head for receiving beverage cartridges of various heights and means for passing an aqueous medium through said beverage cartridges to form a beverage from one or more beverage ingredients contained in said cartridges. The brew head comprises a first part and a second part, the first and second parts being movable relative to one another from an open position in which said beverage cartridges can be received in the brew head and a closed position in which said beverage cartridge can be fixedly retained in a brew head space defined between the first and second parts. The first part of the brew head comprises a clamping member which extends within the brew head space part-way towards the second part such that a distal end of the clamping member and the second part are a fixed distance from one another when the first and second parts are in the closed position.

Abstract: An insert for use in a beverage preparation machine of a type comprising a brew head suitable for receiving a rigid or semi-rigid cartridge. The brew head comprises an upwardly directed inlet for supplying water to the brew head, a downwardly directed outlet for outflow of beverage produced by the machine, and a closure mechanism moveable between open and closed configurations. The insert comprises a receptacle and sealing means, the receptacle having an opening through which, in use, a quantity of beverage ingredients may be loaded into the receptacle, a lower portion of the insert comprising an inlet and an outlet.

Abstract: A process for preparation of milled cocoa shell including grinding cocoa shell in a single unit operation in a short-duration manner without the need for moving mechanical parts. The milled cocoa shell product obtained from the grinding treatment has reduced heat degradation and avoids equipment maintenance concerns otherwise associated with mechanical milling of the cocoa shells while providing an edible granular product useful for food manufacture such as chocolate food production.

Abstract: The present invention relates to a process for reducing the polyphenol oxidase activity in cocoa beans comprising the step of steaming non-fermented, non-roasted raw cocoa beans with water vapor.