Abstract: Disclosed herein are nucleic acid molecules isolated from coffee (Coffea spp.) comprising sequences that encode mannan synthase or galactomannan galactosyltransferase. Also disclosed are methods for using these polynucleotides for gene regulation and manipulation of the polysaccharide molecules of coffee plants, to influence extraction characteristics and other features of coffee beans.

Abstract: Meat emulsion products and methods for producing meat emulsion products are presented. Meat emulsion products are produced that have realistic fiber definition. In an embodiment, the meat emulsion products comprise a protein, a fat and a plurality of colors and/or textures. The meat emulsion products further comprise a plurality of linear strands of fiber-like material affording the meat emulsion product a realistic meat-like appearance.

Abstract: The invention relates to an apparatus and method for applying solid edible particulates to an exposed upper surface of an edible substrate. The apparatus includes a particulate supply, a metered dosing system, a conduit through which the measured particulates are to the edible substrate, an applicator nozzle to direct the measured particulates from the conduit onto the upper surface of the substrate, and a vacuum system that supplies a directed stream of air to accelerate the particulates from the dosing system through the conduit and at least substantially vertically through the nozzle. The particulates are ejected at a velocity sufficient to cut through air currents between the nozzle and substrate, but insufficient to fully penetrate the upper surface of the substrate, to deposit and adhere a substantial amount of the particulates in a desired pattern onto the upper surface of the substrate.

Abstract: The invention relates to a method for lowering the viscosity of a fat based mixture comprising solids and fat that have been previously refined to a powdery mass characterized in that the powdery mass is submitted to elongational flow effective as such to provide breaking up of the agglomerates and intimate interactions of the solids with the fat thereby resulting in the production of a pasty mass with coating of the solids with the fat. The method enables to replace conching in a traditional conche or at least reduce conching time or increase the subsequent loading and throughput of the fat based mass in traditional conches.

Abstract: The present invention provides a shelf-stable mousse comprising an aerated oil-in-water emulsion characterised in that the mousse has a storage modulus at 20° C. of less than 50,000 Pa. It also provides a process to prepare said mousse.

Abstract: A pin-less socket apparatus and manufacturing system for assembling a frozen confection using such socket apparatus including a socket for accepting a conical food product therein, the socket having a hook with one or more teeth located at an outer periphery of the socket, a hinge located on an outside of the socket, the hook movably attached to the socket via the hinge, a force mechanism for holding the hook in place against the socket. The force mechanism takes the form of either an annular spring or O-ring located around the socket and hook or a linear spring attached to the hook in a lever-type manner.

Abstract: The present invention relates generally to the field of nutrition, more particularly to the use of probiotics in nutrition. In particular the present invention relates to the use of a probiotic or of a mixture of probiotics in the manufacture of a nutritional composition or a medicament to act the colon in a pre- or post surgical environment.

Abstract: The invention relates to the use of at least one strain of lactic acid bacteria and/or bifidobacteria having hydrophobic surface properties, for the preparation of a composition intended for the prevention or the treatment of endotoxin mediated and/or associated disorders and human or pet food compositions prepared thereof

Abstract: The present invention relates to an apparatus for making a food product (2), said product having a solid outer shell (3) with top (4), bottom (5) and side (6) walls, and optionally an inner core (7) filled with liquid, semi-solid and/or solid filling, characterized in that said apparatus comprises: (i) a support frame (8) holding at least one matrix (9) that goes through said support frame (8) and has opposed openings, (ii) two punches (11a, 11b) disposed respectively each side of said matrix (9) and facing said openings, said punches having a cross section that corresponds to the cross section of said openings, and being movable along a common axis that corresponds to the longitudinal axis of said matrix, said matrix and said pair of punches defining respectively the side and the end walls of a mould (12), (iii) filling means for filling the mould (12), with a predetermined quantity of food product in a liquid or semi-solid form, (iv) actuating means for moving said punches (11a, 11b) and exerting a longitud

Abstract: A beverage ingredient capsule (1) is 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: 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 invention relates to the filling of a frozen dessert product in a container, by performing the steps of: arranging at least one container to be filled on a slat conveyor, moving the container on the slat conveyor towards a dispensing nozzle, vertically displacing at least one slat supporting the container, and horizontally displacing the slat supporting the container in a direction perpendicular to the transport direction of the slat conveyor, while dispensing the product from the dispensing nozzle into the container.

Abstract: A beverage production module that includes a pump for delivering a beverage via a beverage delivery outlet from the beverage production module, a graphical interface for accepting touch input, and a controller in data communication with the pump and the graphical interface for receiving filling level instructions and controlling the pump accordingly. The graphical interface may also include a pointer for providing filling level instructions by touch input on the graphical interface. Also, a method for operating a beverage production module having the foregoing features.

Abstract: An aerated frozen confection having reduced ice crystal growth after heat shock, and being prepared from a mixture of ingredients suitable for forming the confection and at least one emulsifier for reducing ice crystal growth after heat shock. Advantageously, the emulsifier facilitates formation and stabilization of fat alpha crystals, the confection having an overrun of about 20% to about 250%, uniformly distributed small air cells having an average size of less than about 50 microns, ice crystals having a size of 30 microns or less after heat shock, and a smooth texture.

Abstract: The use of a probiotic Lactobacillus rhamnosus and a probiotic Bifidobacterium longumin the manufacture of a medicament or therapeutic nutritional composition for administration to an infant during at least the first three months of life for the long-term prophylaxis of diarrhoea in infants and young children.

Abstract: A pet food composition containing chunks and a clear gellified sauce or base, the composition being obtainable by: i) incorporating at least one semi-refined gelling agent and/or semi-refined gelling biopolymer blend, in a mixture comprising meat and meat by-products, the mixture being used for the manufacture of the chunks; ii) mixing the manufactured chunks with a sauce or base containing no gelling agent; and iii) treating the mixture under conditions to release the pure gelling agent molecules from the chunks into the sauce or base to gelify it and to achieve chunk structure.

Abstract: The present invention describes an ice confection composition having a reduced sugar content, which comprises a sugar mixture containing fructose and sucrose.

Abstract: Processes for applying a barrier coating to a biscuit that is to be coated with a component having a higher moisture content. The barrier coating is a mixture of a high-melting fat and icing sugar and is applied uniformly to the biscuit by liquefying this coating and then applying it by rotating the biscuit during panning or brushing. The resultant coated biscuit products also form part of this invention.

Abstract: The use of probiotic bacteria in the manufacture of a medicament or therapeutic nutritional composition for preventing or treating diarrhoea in infants delivered by caesarean section.