Abstract: An electrically powered device for preparing beverages, in particular hot beverages, that includes means for conditioning a liquid to prepare one or more batches of beverage after such a beverage preparation device has been switched on; and a power management arrangement for shutting down the beverage preparation device automatically.

Abstract: Use of probiotic bacteria in the manufacture of a medicament or therapeutic nutritional composition for increasing IgA secretion in an infant delivered by cesarean section during the first four months of the life of the infant.

Abstract: A milk frothing device (1) delimiting an area (2) for mixing milk (35) from a milk reservoir (3) and gas (49), comprises a supply arrangement (4) of pressurized gas. The pressurized gas supply arrangement (4) has a propelling gas conduit (41) configured to deliver pressurized propelling gas (48) into the milk reservoir (3) to pressurize the reservoir and propel thereby pressurized milk (36) from the reservoir to the mixing area (2).

Abstract: A form, fill and seal machine includes a feed conveyor system (600), a fitment indexing module (650) and a fitment indexer (400) constructed and arranged to transfer a fitment to a fitment applicator station.

Abstract: The present invention provides cyclic peptides comprising a dimer of peptides, each peptide comprising a sequence corresponding to the HER2 splice variant HER2Delta16, wherein the cyclic peptide is cyclized via a disulfide bond between the peptides and via an amino acid linking the peptides. The invention also provides methods of making antibodies that specifically bind to HER2Delta16 homodimers using said cyclic peptides.

Abstract: The present invention relates to a method for improving the nutritional value of a food grain. In particular, the invention relates to a novel method for reducing the antinutritional factors in a food grain. One aspect of the invention involves preparing a bacterial preparation containing viable lactic acid bacteria; and soaking the food grain in the bacterial preparation; wherein the lactic acid bacteria have been at least partially removed from the bacterial preparation before soaking. Further aspects of the invention are the bacterial strains Lactobacillus plantarum CNCM I-4635 (NCC 385)and Lactobacillus plantarum CNCM I-4636 (NCC 1582).

Abstract: A beverage preparation machine (1) has: a beverage preparation module (2) comprising a module interface (21?, 25, 26) and an auxiliary device (10) comprising a device interface (15, 16). The module and device interfaces being arranged for assembling the module (2) and the device (10) together. At least one of the module and device interfaces (15, 16, 21?, 25, 26) comprises one or more dampening members (21?) so arranged that the module (2) and the device (10) are in direct contact only via the dampening member(s) (21?) when the module (2) and device (10) are assembled together via the interfaces (15, 16, 21?, 25, 26).

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: Food packaging (50) has a food vessel (52) and a food tray (54). The vessel has an upper lip (56) and an inwardly projecting ledge (58) below the upper lip. The food tray has a pair of opposed handle structures (70a, 70b) and a tray portion (72) depending from the handle structures. Each handle structure has an outwardly projecting protuberance (82). The food tray is positioned within the food vessel with each protuberance resting on the inwardly projecting ledge such that the tray portion is suspended within the food vessel by the handle structures. This forms two food compartments (90, 92): one (90) below and one (92) above the tray portion. The vessel may be topped by a topping film (98).

Abstract: Bag deflating devices and methods of using the bag deflating devices are provided. In a general embodiment, the invention provides a bag deflating device comprising a first gripper and a first mechanical finger attached to the first gripper and constructed and arranged to move with the first gripper. The first mechanical finger comprises an elongated rod and a support plate attached to the elongated rod and defining at least one aperture. The bag deflating device further comprises a second gripper opposing the first gripper and a second mechanical finger attached to the second gripper and constructed and arranged to move with the second gripper. The second mechanical finger comprises an elongated rod and a support plate attached to the elongated rod and defining at least one aperture.

Abstract: Closures for containers and methods for using same are provided. In a general embodiment, the present disclosure provides a closure having a top portion (12), a bottom portion (14) and a side portion (16), an aperture (18) extending though the closure, a projection (20) extending from the closure and at least two rib members (36) on an interior of the projection. The projection may also include a cover. In another embodiment, a method for using a closure includes inserting a spike member into a projection, piercing a membrane (28) that hermetically seals a medical container, pushing rib members within the projection to center the spike member inserted into the projection, and tearing the membrane to create a vent hole in the membrane.

Abstract: The invention relates to a system for hygienically reconstituting and delivering food preparations, such as drinks, comprising a metering and mixing device connected to a container containing a base liquid, in the form of a package configured to be connected to a base station. The metering and mixing device comprises a pump for metering the liquid, a diluent intake and a mixing chamber. Coupling means are provided for providing the diluent supply and the means for driving the liquid pump.

Abstract: The present invention is concerned with an apparatus for making a coated frozen confectionery product by co-extrusion of a frozen confection and a coating substance, and in particular a nozzle body forming part of the apparatus. The nozzle body according to the invention has a nozzle exit, through which the coated confectionery product is discharged as stream; the stream of coated confectionery product being the frozen confectionery product at least partially coated with the coating substance.

Abstract: The invention provides a composition comprising lactoferrin for use in the prevention, amelioration, or treatment of diarrhea, in particular non-infectious weaning diarrhea of infants or children.

Abstract: Nutritional compositions with targeted sodium levels for young children (e.g., ages 1-4 years) are provided. In a general embodiment, the present disclosure provides nutritional compositions having a targeted level of sodium, made from wholesome foods that provide macronutrients and micronutrients needed in a child's daily diet and are developmentally appropriate for this age group. The sodium levels of the nutritional compositions may be less than or equal to about 200 mg per 100 g nutritional composition. Methods of making nutritional compositions with targeted sodium levels while also achieving acceptable product flavors at both pilot and factory levels are also provided. The batching methods may include adding a slurry of ice, cold water and KCl to a batched product after an initial cooling step and before packaging.

Abstract: A machine for preparing a liquid food or beverage has an outermost housing that includes a top part and downwardly extending sidewalls which cover and shield at least part of a liquid food or beverage module. The downwardly extending sidewalls have a portion that forms, optionally together with a portion of the top part, a grip seizable by a human hand such that the machine can be carried and displaced single handed by seizure of the grip.

Abstract: A complete nutritional composition comprising Lactococcus strains or probiotic is provided for reducing the symptoms of allergies in different groups of patients such as allergies originating from food allergens in young children or infants and respiratory allergens in children, adults and household pets. Preferably the composition reduces symptoms of allergies (secondary prevention) while not significantly affecting sensitization (primary prevention). The composition comprises a probiotic of the genus Lactococcus.

Abstract: The present invention relates to a method for producing an aqueous liquid aromatised with aroma compounds from coffee, wherein a gas comprising aroma from roast and ground coffee and water is condensed to provide a liquid aqueous phase and a gas phase; and the gas phase is subjected to pressurisation in the presence of an aqueous liquid. The liquid is useful e.g. in the production of soluble coffee products.

Abstract: A single-use capsule for preparing a food liquid from a food substance contained therein. The capsule has an upper wall, a lower wall, and a side wall connecting the upper and lower walls, wherein the walls form an enclosure that contains the food substance. The capsule also has a sealed interface connecting the upper and lower walls and a liquid collecting cavity located between the side wall and sealed interface. The sealed interface is configured to open under a predetermined fluid pressure in the capsule to allow the food liquid to leave the capsule. Also, a method for preparing a food liquid from the capsule by passing water through the food substance using centrifugal forces for producing the food liquid.