Abstract: Pod for the preparation of a beverage in a centrifugal brewing device by feeding liquid through said pod and rotating the pod along a rotating axis “I” in the device to produce centrifugal forces on the liquid traversing the pod thereby forcing a beverage out of the pod by such centrifugal forces, wherein the pod comprises containment walls containing beverage ingredients; said containment walls being essentially made of porous filtering material and comprising a top wall from which a central funnel (10) comprising liquid inlet openings extends inwardly in the pod.

Abstract: The present invention relates to stable frozen aerated products manufactured by low-temperature extrusion. In particular, the invention is concerned with a stabilizer system comprising native starch which can be used to impart stability on low-temperature extruded frozen products. A method of producing such frozen aerated confectionery product and the products obtainable from said method are also part of the present invention.

Abstract: The present invention relates to a container (20) designed for being inserted into a device (1) for preparing a frozen confection (17), said container (20) comprising a sealed flexible casing (25) and said container (20) containing ingredients (15) for producing a frozen confection (17) when being cooled and mechanically forced. The present invention further relates to a device (1) for preparing a frozen confection (17) from a container (20) inserted into the device (1). The present invention further relates to a method for preparing a frozen confection.

Abstract: The present invention relates to a composition for preparation of a food or beverage product. The composition comprises a foamer ingredient releasing gas upon dissolution in aqueous liquid; and a beverage or foodstuff ingredient comprising particles of ground vegetable material in a matrix comprising a vegetable extract; wherein the beverage or foodstuff ingredient has a retarded solubility such that a foam has been formed by the foamer ingredient, before the beverage or foodstuffs ingredient has dissolved, when the composition is dissolved in an aqueous liquid to produce a food or beverage product.

Abstract: Method for the preparation of a foamy or creamy instant drink, wherein at least two capsules are sequentially injected with cold water to produce an instant milk-based drink, the first capsule to be injected comprising milk powder, a creamer component and sugar, the second capsule comprising milk powder, a soluble main flavor component and sugar.

Abstract: The invention relates to a code support adapted to be associated with or part of a capsule intended for delivering a beverage in a beverage producing device by centrifugation of the capsule. The support comprises a code formed by at least a first sequence of symbols and a second sequence of symbols. The code is represented on the support so that each symbol is sequentially readable by a reading arrangement of an external reading device while the capsule is driven in rotation along an axis of rotation (Z). The first sequence comprises at least one first preamble sequence of symbols, and at least one first data sequence of symbols. The second sequence comprises at least one second preamble sequence of symbols and at least one second data sequence of symbols. The first preamble sequence is distinct from the second preamble sequence.

Abstract: The present invention relates to a packaging comprising two containers (1, 2) each having an open end, and two lids. The two lids are a male lid (3) and a female lid (4) each having a topside and a underside and being adapted to close the open end of a container. The male lid (3) comprises a protrusion (7) and the female lid (4) comprises a cavity (8) adapted to receive the protrusion of the male lid. The protrusion (7) of the male lid has an edge (12) circulating at least a part of the protrusion at varying heights of the protrusion, and the cavity (8) comprises a ledge (13) mating the edge of the male lid, so that when the protrusion is received in the cavity the edge of the male lid abuts the ledge of the cavity. This results in that the two containers (1, 2) are combined into a single packing when the lids (3, 4) are arranged to close the opening of the containers and the protrusion (7) is received in the cavity (8).

Abstract: Heat exchange devices, including aseptic cooler devices, and systems including same are provided. Methods of using heat exchange device are also provided. In a general embodiment, the present disclosure provides heat exchangers having an open chamber configuration and including a first section containing a cooling or heating media and a second section containing a food product. The first section includes a level detecting device that is configured to maintain a level of cooling or heating media in the first section, while preventing the cooling or heating media from pressurizing the first section. The open chamber configuration provides an air break at a top portion of the first section that ensures that the cooling or heating media entering the first section is at, or close to, atmospheric pressure.

Abstract: Use of particles of insoluble water-absorbing food ingredient, such as dietary fibre, as carrier for a humectant, such as water of glycerol, for the introduction of the humectant into a chocolate product. Furthermore, a tropicalizing agent comprising discrete particles of insoluble food ingredient material, such as citrus fibre particles, loaded with water or humectant. That tropicalizing agent is dispersed in liquid fat, such as cocoa butter. The tropicalizing agent is used to make chocolate products heat resistant.

Abstract: Beverage production device for producing a beverage from a single-use capsule containing a beverage ingredient, comprising: a brewing unit that receives the capsule in a cavity defined by first and second engaging members that enclose the capsule and press it at a flange-like rim in a liquid seal-tight manner. At least one of the first and second engaging members comprises a substantially annular pressing portion for applying a sealing pressure on the flange-like rim of the capsule, the first and second engaging members being configured in relative closure at the nip to leak to a liquid injected in the cavity when a capsule is not present. One of at least the first or second engaging members comprises, at its annular pressing portion, at least one passage arranged for controlling liquid leakage only within a limited angular radial direction when the first and second engaging members are closed at the nip.

Abstract: Capsule (1) designed in particular for preparing a beverage by centrifugation of a capsule in a centrifugal preparation device, comprising:—a body (2) comprising a containment wall delimiting a main cavity (6) of central axis (I) and,—a lid (7) associated to the body for delimiting a compartment containing beverage ingredients; said capsule further comprising at least one breakable outlet area positioned at the body and/or lid; said at least one breakable area being positioned at a distance from the central axis (I) and being obtained by any of means (a) to (d): e) A breakable and dedicated membrane (9, 16) covering a predefined opening (8, 15) in the containment wall or lid and connected to the wall or lid, f) A dedicated membrane covering a predefined opening in the containment wall or lid and connected to the wall or lid by a breakable sealing joint or, g) A dedicated, breakable and localized reduction of thickness of the material of the containment wall or lid, h) Any possible combinations of a), b) or c)

Abstract: The present invention provides antibody-based arrays for detecting the activation state and/or total amount of a plurality of signal transduction molecules in rare circulating cells and methods of use thereof for facilitating cancer prognosis and diagnosis and the design of personalized, targeted therapies.

Abstract: The present invention relates a liquid composition for frozen confection, in particular to a shelf stable composition which is suitable for making freshly prepared frozen confection. The liquid composition for frozen confection comprising 0.01 to 2% whey protein by weight based on the total composition (wt.); 0.01 to 3% wt of stabilizers, below 4.5% wt of fat, below 15% wt of sweetener, at least 25 % wt fruit, and having pH in the range from 3.5 to 4.2, preferably in the range of from 3.6 to 3.8 and solid content above 10% wt. The invention also relates to a method of production of the liquid composition and to a method of preparation of the frozen composition.

Abstract: A portioned system for preparing a nutritional liquid product comprising a liquid supply device (2, 41) and a container (4, 38) containing nutritional ingredients; said container having an opening (8), the system further 5 comprising a liquid injection interface (9, 37) for supplying an amount of liquid in the container (4, 38) thereby providing the nutritional liquid product, wherein the liquid injection interface (9, 37) comprises a liquid inlet (11, 43) and a product outlet (16, 48) for removing the nutritional liquid product from the container wherein the liquid injection interface comprises a wall (10) extending 10 transversally relative to the opening of the container during the operation of the system; said transversal wall (10) comprising the liquid inlet (11, 43) and the product outlet (16, 48) which are transversally distant one another along the said wall.

Abstract: The present invention relates to beverage preparation machine (1) with a virtual shopping functionality. The machine comprises a touch screen (10) and a control unit (21). The touch screen (10) is adapted to display an image (80) of the interior of a shop offering goods (81) related to the machine (1) on the touch screen (10), to display an image of a container (82) on said touch screen (10), and to submit information on a touch operation to the control unit (21). The displayed interior corresponds to the interior of a physical shop offering said goods (81), in particular to the interior of a shop of a chain of physical shops having a standardized presentation of said goods (81). The control unit (21) is adapted to accept selection of a good (81) for purchase upon detecting a touch operation on a good (81) on the touch screen (10) and on the container (82) on the touch screen (10).

Abstract: A nutritional composition for promoting musculoskeletal health in patients with inflammatory bowel disease is disclosed. The nutritional composition comprises casein protein, vitamin K in a ratio of vitamin K1:vitamin K2 being between 3:1 to 1:3 and the vitamin K providing between 3.5-20 ?g/100 kcal of the nutritional composition, vitamin D and alpha-linolenic acid. A pharmaceutical formulation, a nutritional formulation, a tube-feed formulation, a dietary supplement, a functional food, a beverage product or a combination thereof comprising the nutritional composition is also disclosed. A method for improving musculoskeletal health is also disclosed.

Abstract: An acylamino acid compound is described which can be used in food preparations to generate a savory tingling sensation without burning effect.

Abstract: Capsule (9) for use in a beverage preparation machine (1), said capsule comprising side (10), bottom (12) and top (11) walls defining a closed chamber, said chamber containing an ingredient, said capsule further comprising a beverage dispensing wall able to open for releasing a beverage prepared from said ingredient and said fluid, said capsule further comprising a pierceable plug (14) located adjacent to the inner side of the injection wall of the capsule, and made of a resilient material, said plug having a thickness between 0.5 mm and 10 mm, and said plug having shape and dimensions such as to be pierced through by the fluid injection element (20) when said capsule is functionally inserted within said machine, characterized in that said plug (14) is supported by a plug supporting member (16).

Abstract: The present invention relates to a food composition. In particular the invention relates to a non-beverage food composition comprising desferrichrysin, iron, phenolic chromophore compounds and culinary fruit. Further aspects of the invention are the use of desferrichrysin to prevent color change in an iron fortified food product and a process for fortifying a food product with iron.

Abstract: The invention relates to a method for preparing a beverage through a capsule (2) inserted in a beverage machine; the capsule (2) comprising an enclosure (20) containing one or more beverage ingredients, wherein a brewing fluid is introduced in the enclosure (20) to brew said one or more beverage ingredients, characterized in that: a discharge wall (3, 3B, 300, 310, 320, 330) is placed in association with the enclosure (20), wherein the discharge wall (3, 300, 310, 320, 330) comprises discharge means (100, 301, 311, 321, 331) which restrain the brewed liquid from being discharged from the capsule (2) or limit the liquid flow in case the pressure inside the enclosure (20) is below a predetermined value, and the discharge means (100, 301, 311, 321, 331) enable the delivery of the brewed liquid in case the pressure exceeds said predetermined value.