Abstract: A machine which dispenses beverages from sachets containing a beverage-producing material injects liquid into the sachet. A pressure-sensitive base seam of the sachet is opened by liquid pressure. To prevent the base seam opening explosively and spray solids or liquid away from the beverage receptacle directly below the sachet, a heat source is employed to weaken the seam prior to opening, so that it opens non-explosively by peeling in a controlled manner. The heat source can be internal (an initial volume of hot liquid at a pressure insufficient to break the seal) or external such as a radiant source, hot air or steam. Such a machine is particularly advantageous for dispensing hot chocolate.

Abstract: A beverage sachet has improved base seam opening performance by the provision of sealed lands extending inwardly from the side seams to reduce the tendency of curling of the base seams in use.

Abstract: A structured food or animal feed product comprises a gel formed by the interaction of water soluble components of Chinese grass with amylose or high amylose starch having an amylose content not below 25% by weight. In making the product the amylose or high amylose starch is mixed and allowed to interact in an aqueous medium with water soluble components of Chinese grass, with the optional inclusion of other nutritious material, whereby a gellable mixture is produced, which is formed into solid pieces.

Abstract: A method for producing a beverage from an infusible material such as coffee or tea by contacting the material with aqueous medium such as hot water in successive discrete portions, each successive portion re-suspending and re-agitating the material to increase extraction efficiency. The infusible material is preferably enclosed in a disposable brewing container such as a sachet or capsule, the aqueous medium injected therein in successive cycles.