Abstract: A single-use capsule for preparing a food liquid from a food substance contained in the capsule by introducing water in the capsule and passing water through the substance using centrifugal forces for producing the food liquid which is centrifuged peripherally in the capsule relatively to a central axis (A) of the capsule. The capsule includes an enclosure containing a predetermined amount of food substance, and a plurality of outlet openings for enabling the food liquid to leave the enclosure under the centrifugal forces exerted in the capsule, with the outlet openings being arranged at a substantially peripheral portion of wall of the capsule.

Abstract: The present invention provides methods, assays, and kits for predicting or stratifying the risk of celiac disease (CD) based upon HLA-DQ genotype and/or anti-flagellin antibody levels. Such risk prediction or stratification can provide benefits to family members of CD patients, to a subset of patients who are being evaluated clinically for CD, and to researchers, who can utilize this strategy to establish inclusion criteria for participation in research studies investigating potential preventive interventions.

Abstract: Multiple product, multiple step optimization methods useful for manufacturing products. The optimization methods comprise defining a first group and a second group. The first and second groups each comprise at least two subgroups. One or more of the subgroups for each group comprises one or more variables and one or more constraints. The variables are optimized to obtain final values for the variables based on a defined objective subject to the constraints.

Abstract: The present invention generally relates to the field of nutrition and health. In particular, the present invention provides a composition that can be used to maintain or improve thymus health. One embodiment of the present invention is the use of whey or at least one protein fraction thereof for the preparation of a composition to maintain or improve thymus function.

Abstract: The present invention relates to an antioxidant composition comprising a galactolipid, ascorbic acid and/or a derivative thereof, and at least one further lipid. Further aspects of the invention are the method of manufacturing such an antioxidant composition as well as the use of galactolipids in combination with ascorbic acid and/or a derivative thereof for protecting a composition against oxidation. Particularly, the invention relates to a composition to be used in food products.

Abstract: The present invention proposes a capsule for containing beverage ingredients comprising a sealed ingredient compartment, an inlet face, an outlet face, an aperture in the inlet face of the capsule, a membrane attached to the inner side of the portion of the inlet face surrounding the aperture, wherein the membrane is attached to the inlet face by a first circumferential section in a detachable sealing engagement.

Abstract: The present invention concerns a container comprising a container body with bottom and side walls and a container opening, and a container closure (1), said body and closure comprising corresponding screw threads (3) to allow releasable attachment of the closure onto the body in order to open/close the container opening, characterized in that the container body comprises at least one cam-like means (4) located on the external surface of the container body walls, and the closure comprises at least one engagement means (5) corresponding to the cam-like means of the container body, said engagement means being located at the internal surface of the closure walls, so positioned that during the screwing operation of said closure onto said container body, said cam-like and engagement means cooperate in a audible manner at the time said closure is sufficiently engaged onto the body to ensure gas and/or liquid tightness of the closed container.

Abstract: The present invention relates in general to field of food and drinks. In particular, in relates to formulations that mimic the taste of fat but that are lower in calories. One embodiment of the present invention relates to the use of at least one non-fat agonist of GPR40 for imparting a fatty taste to a food product.

Abstract: Disclosed herein are nucleic acid molecules isolated from coffee (Coffea spp.) comprising sequences that encode UDP-glucose pyrophosphorylase (UGPP), GDP-mannose pyrophosphorylase (GMPP), phosphomannomutase (PMM), and UDP-glucose 4-epimerase (UGE). Also disclosed are methods for using these polynucleotides for gene regulation and manipulation of the content and/or structure of coffee grains, to influence extraction characteristics and other features.

Abstract: A shelf-stable, liquid whitening composition having a whitening agent and a stabilizing system are disclosed. The stabilizing system includes a gum component, preferably of a mixture of two different gum, present in an amount sufficient to suspend the whitening agent in the liquid whitening composition and in an aqueous media to which the liquid whitening composition is added, an emulsifier in an amount sufficient to maintain emulsion stability in the liquid whitening composition and in the aqueous media, and a cellulose component, preferably of a blend of a microcrystalline cellulose and carboxymethylcellulose blend, in an amount sufficient to help maintain suspension and emulsion stability of the liquid whitening composition alone and in the aqueous media. The stabilizing system maintains the liquid whitener in a homogeneous state for at least about 9 months at ambient temperatures, and further maintains the whitening composition in suspension when added to the aqueous media.

Abstract: The present invention relates to shelf-stable liquid products, for example diary products, comprising micro-organisms, especially probiotics. The micro-organisms are able to survive for several months at room temperature basically due to their inability to metabolise nutrients contained in the liquid product. The invention further relates to a method for manufacturing the liquid product according to the invention.

Abstract: The present invention relates to whey protein micelles, particularly to whey protein micelle concentrates or powders thereof and to a method for producing them. The present invention also pertains to the use of these micelles concentrates or powders thereof in nutrition and/or cosmetics and/or pharmaceutics.

Abstract: Support (20) adapted to be associated with, or part of a capsule (7) for the preparation of a beverage, comprising a section on which at least one sequence of symbols (24) is represented so as that each symbol is sequentially readable, by a reading arrangement of an external device, while the capsule is driven in rotation along an axis of rotation, each sequence coding a set of information related to the capsule.

Abstract: A machine (1) for preparing a beverage has: a beverage preparation module for processing one or more beverage ingredients and for dispensing a beverage resulting therefrom; a unit for controlling such processing in accordance with a parameter set to a value stored in the unit; and a user-interface (20) connected to the control unit for acquiring the value from a user and storing the value in the control unit. The user-interface has a first user-selector (21) associated with a first value for the parameter and a second user-selector (22) associated with a second value for the parameter. The first and second user-selectors (21, 22) each comprises a user-actuation adjustment direction (211, 221) for shifting on user-actuation in the adjustment direction the value associated with the user-selector to a user-selected adjusted value selected from a range of values associated with the user-selector.

Abstract: The present disclosure relates to packaging and storage assemblies having phase change materials and methods of using the packaging and storage assemblies. In a general embodiment, the present disclosure provides a packaging including a temperature barrier layer having one or more phase change materials. The phase change material can be stored within the temperature barrier layer.

Abstract: Nutritional compositions and methods of making and using the nutritional compositions are provided. In a general embodiment, the present disclosure provides nutritional compositions having whey protein micelles and leucine. The nutritional compositions provide a sufficient amount of leucine to improve protein synthesis in humans, while also maintaining a low-viscosity fluid matrix and acceptable organoleptic properties.

Abstract: The invention proposes a beverage production device for preparing single-component and/or multi-component beverages comprising: a brewing unit for preparing the component, a user interface (1) providing a plurality of buttons or keys (1a, 1b, 1c) designed for being mechanically operated by a user and having a graphical identification item (3a,3b,3c) associated to the respective button or key (1a, 1b, 1c), a display (2) for displaying information as to the beverages and a plurality of selectable and dynamically allocated functions (5a,5b,5c) by selective pressure on said button or keys (1a, 1b, 1c) of said user interface (1), the display (2) being separated from the user interface (1) and being designed to illustrate a currently set mapping of the respective buttons or keys (1a, 1b, 1c) of the user interface (1) to a selective one of a plurality of functions (5a,5b,5c) by representing the currently set function in close vicinity to a graphical representation (4a,4b,4c) of the respective identification item (3a

Abstract: Capsule for the preparation of a beverage comprising a container and a beverage ingredient contained therein, wherein the container comprises a code (65) adapted for being identified or read by external reading means (62), wherein the code is arranged on the container to be read while the capsule is rotated around an axis of rotation traversing the capsule.

Abstract: The present invention comprises a freeze-dried, aerated fruit or vegetable composition comprising a fruit or vegetable ingredient and an emulsifier and methods of making thereof.

Abstract: The invention concerns a multilayer food product and a method for obtaining a multilayer food product which includes at least one lower layer and one upper layer of thermally stable food components, wherein the lower layer has a low viscosity and the upper layer has a uniform distribution.