Abstract: The present invention relates to a liquid creamer with good whitening effect, pleasant sensory characteristics, and which is stable during aseptical processing and subsequent storage at ambient temperature. The creamer is useful e.g. for adding to a hot or cold beverage. The creamer comprising, among others, vegetable oil, protein, maltodextrin, lambda carrageenan, gum arabic and emulsifiers.

Abstract: The present invention relates to a method for producing frozen confectionery products comprising a coagulated protein system which contributes to the improvement of textural and sensorial attributes of the confections, in particular of products based on lower fat formulations. 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: The present invention relates to a capsule for delivering a food product by injection of a fluid under pressure into the capsule, said capsule comprising a chamber defined by capsule side walls, a flexible bottom wall and a top wall, said chamber containing at least one ingredient to be dissolved and/or extracted by said injection fluid, and a beverage dispensing structure comprising at least one dispensing opening disposed through the bottom wall, wherein said beverage dispensing structure comprises a pressure retaining element adapted to retain a certain predetermined dissolution and/or extraction pressure in the chamber, disposed in the vicinity of the bottom wall, which comprises a protrusion in correspondence to the dispensing opening so that said protrusion is disposed into the corresponding opening and restricts its diameter at the time injection fluid inside the capsule chamber moves said membrane towards said pressure retaining means.

Abstract: The present disclosure provides systems and methods for manufacturing shelf-stable, multi-compartment products. In a general embodiment, a manufacturing system is provided and includes a continuous manufacturing line including a barrier separating a dry food packaging area from a wet food packaging area. The manufacturing line is configured to manufacture a shelf-stable food product including both a dry food product with no artificial preservatives in a first compartment of a tray and a wet food component with no artificial preservatives in a second compartment of the tray.

Abstract: Ready to drink beverages are provided. In a general embodiment, the present disclosure provides a ready to drink beverage including water, a cocoa component, and a stabilizing system. The stabilizing system has a cellulose component including a blend of microcrystalline cellulose and carboxymethylcellulose in an amount ranging from about 0.03% to about 1% by weight, a gum, and an emulsifier ranging from about 0.09% to about 10% by weight. The beverage can also be fortified with one or more vitamins and minerals.

Abstract: The present invention generally relates to the field of obesity. In particular the present invention relates to the use of probiotics to treat obesity. One embedment of the present invention relates to the use of Lactobacillus rhamnosus CGMCC 1.3724 and/or Lactobacillus rhamnosus NCC 4007 for the preparation of a composition to support weight management, promote weight loss and/or to treat obesity.

Abstract: The present invention is directed to a capsule (1) for use with a capsule holder (6) of a food preparation machine, wherein:—said machine comprises a needle (9) supported by a plate, for injection of a jet of fluid inside the capsule, said needle being adapted in shape and size to protrude inside the capsule when said capsule holder is inserted into the machine in order for operation, and said capsule comprises a body with side (2), bottom (4) and top walls (3), said capsule further comprising a top circumferential edge (8), the interface between the needle plate, the capsule holder, and the capsule edge being leaktight, said top wall being sealed onto said circumferential edges and comprises built-in showering means (10) comprising at least one opening, so as to accommodate the needle without piercing and transform the jet of fluid from said needle into at least one jet directed towards the inside of the capsule chamber.

Abstract: The invention concerns a dispensing machine for producing beverages from a beverage ingredient powder comprising:—at least one powder storing and dosing sub-assemblies, each of them comprising: a buffer tank able to be connected to a food or beverage ingredient powder container, a dosing device for metering a dose of a beverage ingredient powder,—reconstitution means for preparing a beverage from a dose of the food or beverage ingredient powder, wherein each of the buffer tank comprises a tube for guiding the powder from the container connection means to the dosing device, the first portion of said tube emerging on the doses device being vertical.

Abstract: Nutritional compositions containing carbohydrates for maximizing performance and methods for using same are provided. The nutritional compositions provide a refreshing and easy to consume composition that provides adequate amounts and types of nutrition to provide the body with proper fuel for performance. The performance may be, for example, athletic, academic, or other performances requiring physical stamina and/or mental alertness. In an embodiment, the nutritional compositions are puree compositions including dextrose, dextrose polymers, crystalline fructose, corn syrup, and/or other grain/nut syrups including rice syrup, agave syrup, and/or palm syrup, and at least one pureed fruit and/or vegetable. The compositions have a carbohydrate fraction having glucose and fructose in a weight ratio from about 0.5:1 to about 5:1.

Abstract: A beverage preparation machine (1) has: a body (40) with an opening (41); and a hot water and/or steam generator that comprises a movable outlet (31). The generator and the outlet have an operative configuration for delivering via the outlet hot water and/or steam and a storage configuration in which the outlet (31) of the generator is moved and received in the opening (41) of the body.

Abstract: A machine (1) for dispensing a beverage (50) has: an outlet (4) for dispensing said beverage; a user-recipient support (5) movable within such machine from a position for supporting a smaller user-recipient (51) under the outlet to a position for placing a larger user-recipient (52) under the outlet; and means for stopping movement of the user-recipient support in at least one of said positions. The stopping means comprise a means (57, 58) for fastening the user-recipient support in said at least one of said positions.

Abstract: Nutritional compositions containing carbohydrates for maximizing performance and methods for using same are provided. The nutritional compositions provide a refreshing and easy to consume composition that provides adequate amounts and types of nutrition to provide the body with proper fuel for performance. The performance may be, for example, athletic, academic, or other performances requiring physical stamina and/or mental alertness. In an embodiment, the nutritional compositions are puree compositions including dextrose, dextrose polymers, crystalline fructose, corn syrup, and/or other grain/nut syrups including rice syrup, agave syrup, and/or palm syrup, and at least one pureed fruit and/or vegetable. The compositions have a carbohydrate fraction having glucose and fructose in a weight ratio from about 0.5:1 to about 5:1.

Abstract: The invention aims to provide a device sensing a capsule (2) inserted in a receptacle (1) in machine and physical parameters of liquid supplied by a beverage production apparatus flowing through the capsule in function of the type of capsule. The capsule containing beverage ingredient is inserted in a cylindrical or conical wide mouthed receptacle having an upper opening for inserting the capsule and a lower bottom closing the receptacle. The receptacle rotates around an axis of a hollow shaft (3) attached at the center and perpendicularly to the external face of the bottom of the receptacle, said shaft forming a hole at the center of the inner face of the bottom of the receptacle. The device comprises a rod sliding in the shaft and passing through the hole of the inner face of the bottom of the receptacle, said rod (4) being provided with a spring maintaining an end of the rod lifted inside the receptacle in contact with the capsule, the other end being inside the shaft.

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 flavour component and sugar.

Abstract: The present invention relates generally to the field of cosmetic and/or food supplement. More specifically, the present invention aims to provide the use of at least an ingredient containing chicoric acid and/or derivatives and a micro-organism and/or an enzyme capable of hydrolyzing chicoric acid and/or derivatives thereof to generate tartaric and/or caffeic acid, for improving skin tone and preventing and/or treating hyper-pigmentation of skin and/or skin color imperfections such as age-spots and other skin disorders characterized by abnormal pigments. Also, the present invention aims at providing a skin lightening agent.

Abstract: Method for producing a beverage-ingredient capsule (1) for the preparation of a beverage; the method comprising the steps of: providing a mould cavity (12), at least partially filling a mould cavity with the beverage ingredient in powdered or particulate form, compacting the powdered or particulate beverage ingredient in the mould cavity to obtain a compacted mass of the beverage ingredient, forming at least one recess (21) in the compacted mass and, inserting a capsule identification insert (9) into the said recess.

Abstract: The present invention relates generally to the field of lipids and in particular aims at improving lipid absorption, for example under conditions of lipid maldigestion or malabsorption. One embodiment of the present invention relates to a composition comprising a sn-2 monoacylglycerol derivative, wherein the sn-1 and sn-3 positions are blocked by protective groups. The acyl group may be a fatty acid, for example one with anti-inflammatory properties.

Abstract: A method and a device for dispensing multiple portions of a fluid, the fluid being stored in a container comprising a port and a flexible dispensing tube having an inlet and an outlet, the inlet being integrally sealed to the port and visco-elastic valve is mounted in the outlet. The method comprising a compression step and a step of terminating compression wherein the method comprises a further step implemented at the end of the compression step of releasing the pressure in the tube portion between the first tube portion and the valve.

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 coffee extract with improved foaming properties, which comprises a multivalent ion ant to methods of producing a coffee extract of the invention and uses thereof.