Abstract: A beverage ingredient capsule (1) provided with an identification member (6) designed for being physically contacted from outside in order to control operation parameters of an associated beverage production machine.

Abstract: Nutritional compositions that mimic whole foods and methods of using the nutritional compositions are provided. The nutritional compositions may include an increased number and variety of fruits and vegetables, an increased variety of macronutrient sources and an increased amount of other components that are found in whole foods. The nutritional compositions may also include ethnicity-specific meals and organic ingredients and provide emotional appeal to the patient and/or the patient's caregiver.

Abstract: An asparaginase enzyme derived from the fungi Basidiomycete, in particular the Basidiomycete is Flammulina velutipes. A method for hydrolysing at least one of L-asparagine or L-glutamine. A method for reducing acrylamide formation in a substance comprising L-asparagine is also described.

Abstract: Nutritional compositions that mimic whole foods and methods of using the nutritional compositions are provided. The nutritional compositions may include an increased number and variety of fruits and vegetables, an increased variety of macronutrient sources and an increased amount of other components that are found in whole foods. Methods of administering such nutritional compositions to patients in need of same are also provided. The methods may include administering tube feed formulations to a patient at typical meal times such as, for example, breakfast, lunch and dinner.

Abstract: The present invention relates to a beverage product comprising a container, a liquid and a dairy foam on top of the liquid covering its surface. The dairy foam comprises 9 Q to about 100 wt % milk and milk fat, 0-10 wt % sweetener, and from 0.1 to about 1.5 wtl, preferably from 0.1 to about 1.0 wt % of a stabilizer. According to the invention the dairy foam has been applied first to an inner wall of the container along the entire circumference of said container before filling up the complete surface of the liquid so that it sticks to said inner wall. The present invention also relates to a method for manufacturing such a beverage product.

Abstract: A beverage ingredient capsule (1) provided with an identification member (6) designed for being physically contacted from outside in order to control operation parameters of an associated beverage production machine.

Abstract: The present invention relates generally to the field of food and beverages. In particular, the present invention relates to a powdered beverage comprising fruit or vegetable pulp. Embodiments of the present invention relate to compositions comprising dry fruit or vegetable pulp and sugar powder wherein the sugar is at least partially embedded in the pores of the pulp cell structure and wherein the size of the pulp particles is selected in a way that, e.g., segregation of low density pulp particles is avoided during transportation and storage time.

Abstract: The present invention relates to a method of sintering at least two powdered compounds with different water activities and glass transition temperatures keeping the total water content constant. The method allows sintering of two materials in a closed environment wherein the structure of one material is kept intact.

Abstract: Device for preparing a beverage from a beverage ingredient contained in a receptacle (17) by driving the receptacle in centrifugation comprising:—a holding part (16) arranged for holding the receptacle in a position enabling it to be driven in rotation along a longitudinal axis of rotation (I),—a liquid interfacing part (8) arranged for supplying water in the receptacle and/or extracting the beverage from the receptacle,—a collecting part (44) for collecting the beverage obtained by the interaction between the ingredient and water in the receptacle, wherein the holding part and liquid interfacing part (8, 16) are connected together by connection means in such a manner that these parts (8, 16) rotate together with the receptacle during centrifugation, wherein the connection means comprise at least a first engaging surface (48; 86) of the holding part (16) and a second engaging surface (23; 87) of the liquid interfacing part (8) engaged in contact together during connection in a manner preventing the holding pa

Abstract: Nutritional compositions and methods of using the nutritional compositions are provided. In a general embodiment, the present disclosure provides a nutritional composition including one or more proteins, one or more amino acids and one or more exogenous nucleotides. The nutritional compositions can be specifically used to assist a patient in weaning from partial or total parenteral nutrition to enteral nutrition with improved tolerance.

Abstract: Main claim: Cup-like portion capsule (1) which consists of an electrically non-conductive material and has a cup base side (2) and a filling side (3) closed by an electrically non-conductive or electrically conductive lid element (5), which is filled with pulverulent or liquid beverage base materials, and which can have its contents extracted in a brewing or preparation chamber of a beverage-making machine for preparing a beverage, characterized in that the cup-like portion capsule (1) is provided, on its cup base side (2), with at least one electrically conductive zone (6; 7; 8; 9; 10) which is connected to it and is designed and arranged such that, with the portion capsule (1) located in the brewing or preparation chamber and the latter being closed, it is in electrically conductive contact with electrically conductive contacts of a control device which are arranged in the brewing or preparation chamber.

Abstract: The invention proposes an autonomous mobile robotic device in the form of an integrated machine for producing beverages or liquid comestibles.

Abstract: Natural lycopene concentrate obtained from a plant structure after alkalinization, solid-liquid separation, acidification and a second solid-liquid separation. The concentrate obtained is highly bioavailable and water-soluble at room temperature.

Abstract: The present invention relates to container (1) for storing and unloading bulk material comprising:—a vessel (2) presenting a closed end (3) and an opened end (4),—a hopper (5) placed inside the vessel (2) and tapering to a discharge outlet in direction of the vessel opened end (4),—a tearable membrane (7) closing the hopper (5) and the vessel (2). The invention relates also to a tank to be refilled by said container and a method for refilling the tank with the container.

Abstract: The present invention provides methods and systems to diagnose the ulcerative colitis (UC) subtype of inflammatory bowel disease (IBD) by detecting the presence or absence of one or more variant alleles in the GLI1, MDR1, and/or ATG16L1 genes. Advantageously, with the present invention, it is possible to provide a diagnosis of UC and to differentiate between UC and Crohn's disease (CD) with increased accuracy.

Abstract: Nutritional compositions having reduced amounts of calories and high amounts of protein and methods of making and using the nutritional compositions are provided. The nutritional compositions may include a processed whole food component, a high amount of protein, and a reduced amount of calories in order to provide a patient with a pH-balanced formulation that includes the benefits of food bioactives beyond essential macro- and micronutrients without providing excessive energy. Methods of administering such nutritional compositions to patients in need of improved bone, muscle, neurological, immune, and/or overall health are also provided.

Abstract: A capsule, device, system and method for preparing a liquid food or beverage. The capsule comprises an enclosure containing one or more extractable or infusible ingredients and configured and dimensioned to have a perimeter and be radially symmetrical about a central axis to facilitate rotation; and an opening arrangement that allows liquid food to leave the capsule after passing through the ingredient(s), wherein the opening arrangement is configured and positioned near or upon the perimeter of the enclosure to allow the liquid food to leave the capsule radially due to the application of the centrifugal forces. The method and device introduce liquid into the capsule to form the liquid food while applying centrifugal forces to the capsule to urge the liquid to pass through the ingredient(s).

Abstract: The present invention relates to a method for providing a cooked multilayered food product, the method comprises the steps of: providing a food base product; and subjecting the food base product to a cooking extrusion process through a multilayer shaped extrusion die providing a cooked multilayered food product with controlled expansion.

Abstract: The invention relates to a suction device (1, 10, 20, 30) comprising a suction portion (3, 13, 23, 33) to be sucked by a user'mouth, characterized in that probiotics (7, 17, 27, 37) are adhered to or immobilized on the outer surface of the suction device (1, 10, 20, 30) such that probiotics (7, 17, 27, 37) are segregated from the outer surface by external factors when the suction device (1, 10, 20, 30) is sucked.

Abstract: Nutritional compositions that mimic whole foods and methods of using the nutritional compositions are provided. The nutritional compositions may include an increased number and variety of fruits and vegetables, an increased variety of macronutrient sources and an increased amount of other components that are found in whole foods. The nutritional compositions may also include ethnicity-specific meals and organic ingredients and provide emotional appeal to the patient and/or the patient's caregiver. Methods of administering such nutritional compositions to patients in need of same are also provided.