Abstract: The inventions relates to a method for processing polyethylene terephthalate (PET) comprising supplying PET raw material (S1), drying the PET raw material (S4) to a target moisture level, plasticizing the PET (S5), and injecting the plasticized PET (S6) into a mold. In this method, the target moisture level is between 60 ppm and 250 ppm to generate hydrolysis of PET during plasticization (S5) resulting in a controlled drop of intrinsic viscosity of the PET. According to other aspects of the invention, there is provided a method for forming a bottle and a method for packaging still beverage in this bottle.

Abstract: A jaw support and a sealing jaw for form, fill and seal machines are provided. In alternative embodiments, the form, fill and seal machines may include a fitment applicator station, a fitment applicator, a fitment heater assembly and a sealing jaw constructed and arranged to form a container and transfer and apply a fitment to the container.

Abstract: The present invention provides methods for aiding in the diagnosis of irritable bowel syndrome (IBS) in an individual. In particular, the present invention is useful for determining whether the individual does not have either celiac disease or inflammatory bowel disease (IBD), and has IBS and/or a subtype thereof. Thus, the present invention provides an accurate diagnostic prediction of IBS and is useful for guiding treatment decisions.

Abstract: A mobile beverage dispensing machine is disclosed that includes a liquid tank, a beverage preparation unit, a fluid circuit, and/or heating means. The machine may further include a mobile power source. Also disclosed are methods of preparing and using the mobile beverage dispensing machine.

Abstract: Anti-dripping system for a beverage dispensing device (100), the device comprising a container compartment (20) where a fluid (1) is stored, an air entry (13) through which air can be provided into the device (100) and a processing compartment (10) where fluid optionally together with air is pumped and possibly foamed, the processing compartment (10) comprising a pumping element (11) for pumping fluid and possibly air and a foaming element (12) for foaming fluid and air; the pumping element (11) comprising two moveable parts with respect to each other arranged in such a way that their relative movement in a certain direction pumps fluid by suction from the container compartment (20) and optionally also air from the air entry (13) respectively into the processing compartment (10); the foaming element (12) comprising at least a movable part and a static part movable with respect to each other, said parts driving the fluid optionally together with air through a gap (123) providing a certain level of shear stress

Abstract: This invention relates to the use of a nutritional composition comprising Fut2-dependent oligosaccharides for promoting brain growth and development in infants in the very early postnatal period. The nutritional composition comprises Fut2-dependent oligosaccharides and Lacto-N-neotetraose and is specifically for use in promoting brain catch-up growth in preterm infants or infants with low-birth weight. The invention further relates to a kit comprising at least two of these nutritional compositions.

Abstract: The present invention provides methods for predicting whether an individual having inflammatory bowel disease (IBD) is likely to respond to vedolizumab treatment. Also provided are methods for predicting whether an individual with IBD such as Crohn's disease or ulcerative colitis will develop autoantibodies against vedolizumab. The present invention also provides a treatment regimen for an IBD patient which includes measuring the level of one or more predictive markers of response to vedolizumab prior to administering the anti-?4?7 integrin drug.

Abstract: A composite package (100) comprises a plurality of primary packages (104) and a handle (108) attached at two extremities (110, 708) thereof to said composite package (100), the plurality of primary packages (104) being gathered into several secondary packages (102a, 102b), wherein said handle (108) comprises at least one separation line (112) which divides said handle (108) into a plurality of sub-handles (114a, 114b) each attached at the extremities thereof to one of the secondary packages (102a, 102b), such that when one of said plurality of secondary packages (102a, 102b) is extracted from the composite package (100), said handle (108) separates along said at least one separation line (112) into a plurality of sub-handles (114a, 114b) each attached to said one of the secondary packages (102a, 102b) and retained therewith.

Abstract: A machine for dispensing a beverage (5) includes a beverage processing module (2) that has an outlet (20). The module (2) further has a first part (25) and a second part (26) that can be relatively moved between: a transfer configuration for introducing a beverage ingredient (4) between the first and second parts (25, 26) and/or removing the ingredient from therebetween; and a processing configuration for forming said beverage (5) from said ingredient (4) between the first and second parts (25, 26).

Abstract: A fermentation of a milk source to manufacture a fermented milk product with malty-chocolate-honey-butter-cream flavor and aroma. Fermentation is achieved by addition of adding a Lactococcus lactis subsp. lactis diacetylactis (CNCM No. I-4404) or a Lactococcus lactis subsp. lactis diacetylactis (CNCM No. I-4405) A further bacteria Lactococcus lactis subsp. lactis biovar is also added to the milk source. The milk source comprises amino acids and citrate prior to fermentation.

Abstract: The invention relates to a device for co-metering liquid and/or pasty products, including: a first metering unit (41) for metering a first product; a second metering unit (42) for metering a second product (P2); a nozzle (B) including a first duct (1) supplied by the first metering unit (41) and opening out into a first orifice (11), a second duct (2) supplied by the second metering unit (42) and opening out into a second orifice (21), and a third duct (3) opening out into a third orifice (31), the device being configured such that the third duct (3) is supplied by the first and second metering units (41, 42), such that a mixture of the first and second products is discharged by said third orifice (31). The invention also relates to an associated metering method.

Abstract: The present invention relates to a coffee beverage comprising a high yield coffee (HYC) infused with nitrogen thus producing a refreshing cold foamy and creamy beverage; wherein HYC represents liquid coffee having anhydrocarbohydrate content between 25 and 42% w/w.

Abstract: An optically readable code support to be associated with or be part of a capsule intended for delivering a beverage in a beverage producing device, the support including at least one sequence of symbols 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. The symbols are essentially formed of a succession of light reflective surface portions and light absorbing surface portions. The light absorbing surface portions provide a lower light-reflective intensity than the light-reflective surface portions, and the code support includes at least one base layer extending continuously at least along the sequence of symbols. The light-absorbing surface portions are roughened surface portions having a higher rugosity (Rz) than the light-reflective surface portions.

Abstract: The present invention relates to a method for producing frozen confectionery products. In particular, the invention is concerned with a method which contributes to the improvement of textural and sensorial attributes of the confections obtained thereof, in particular of products based on lower fat formulations. The method includes the use of controlled heat (between 90° C. and 140° C. for 5 seconds to 30 minutes) on an acidified ice confection mix (pH between 5.6 and 6.5) to at least partially form a coagulated protein system including casein whey protein. Such a protein system is used according to the invention in frozen confection prepared by conventional freezing alone or combined with low temperature freezing wherein it improves the microstructure and stability on frozen products.

Abstract: A beverage production module includes a pump for delivering a fluid from a tank to an extraction chamber, a power source for the pump, and a controller for operating the pump and for controlling the voltage applied from the power source to the pump. The controller is adapted to operate the pump at a normal operation voltage (U3) and to operate the pump over a predefined time (T1,T2) at a reduced voltage level (U1, U2).

Abstract: The present invention is directed to a food preparation machine (1) for preparing a food product by mixing a fluid with an ingredient, said machine comprising: i. a base (2) having a fluid reservoir (3) and a pump able to withdraw said fluid through fluid-conducting pipes, said base optionally comprising an element suitable for heating and/or chilling said fluid, ii.

Abstract: An electric beverage preparation machine has an arrangement for processing one or more beverage ingredients to dispense a beverage; a control unit connected to the beverage processing arrangement for controlling the processing of one or more beverage ingredients; a beverage user-selector for requesting a beverage; an operative mode in which such machine is immediately ready to process one or more beverage ingredients; and a start-up mode in which such machine is not ready to process one or more beverage ingredients and is brought into the beverage preparation mode from a low electric consumption standby mode or from an electrically switched off state. The control unit is arranged to store in the start-up mode any beverage request via the beverage user-selector and initiate automatically the processing of one or more beverage ingredients upon entering the operative mode after leaving the start-up mode.

Abstract: The present invention concerns a food or beverage preparation machine (M) comprising a casing, a mineralized fluid source (1), a receptacle (10) adapted for functionally enclosing at least one food or beverage ingredient container (C), means (3) for conducting said mineralized fluid (13) from said source (1) to the interior of said capsule (C), optionally a heating and/or chilling device (4), and a fluid pipe system (2, 20, 21, 22) that fluidly connects said source (1), said conducting means (3), said receptacle (10), and said heating and/or chilling device (4), characterized in that at least one portion of the fluid pipe system (2, 20, 21, 22) and/or conducting means (3), and/or heating/chilling device (4) is made of a smart memory alloy (SMA), or smart memory polymer (SMP) designed to reversibly expand or contract above a defined temperature threshold in order to negate the buildup of scale or other deposits on the surfaces in contact with the mineralized fluid (13) by mechanical action, during operation of

Abstract: In an embodiment, compositions comprising monoacylglycerols (MAG), such as sn-1 MAG, are administered with a lipase inhibitor, such as tetrahydrolipstatin, and/or with a diet low in fat and/or calories. In another embodiment, compositions comprising MAG, such as sn-1 MAG, are administered concurrently with a lipase inhibitor, such as tetrahydrolipstatin, and/or with fat-soluble nutrients. The compositions and the methods of using the compositions enhance absorption of fatty acids and fat-soluble nutrients such as fat-soluble vitamins and carotenoids to address nutritional deficiencies due to a weight loss diet used in association with a lipase inhibitor.

Abstract: The present invention relates to a method of producing an aromatised food or beverage product, wherein an aroma fraction is obtained from a plant extract, said aroma fraction is being contacted with a resin to remove undesired aroma compounds, and the aroma fraction from which undesired compounds have been removed are combined with a food or beverage composition to produce an aromatised food or beverage product.