Abstract: A method of and system for providing machine-readable tags, preferably programmable RFID tags are provided. In one embodiment of the present invention, a receptacle having at least one wall member that defines an enclosure and a tag associated with the receptacle, which includes machine-readable information regarding a product occupying the enclosure is provided. In accordance with another embodiment of the invention, the tag includes identification information in electronic form for the product.

Abstract: Novel microorganisms of the family Lactobacillaceae, particularly microorganisms of the gnus Lactobacillus, that are useful in preventing or treating diarrhoea are provided. The microorganism can be utilized for the preparation of an ingestable support and to a composition containing same. The microorganism Lactobacillus paracasei CNCM I-2116 can be included.

Abstract: The present invention concerns a product taken from the group consisting of a foam, an emulsion, a foamed emulsion, a dispersed emulsion and a foamed dispersion, wherein the interface water-air, water-oil or water-solid comprises a complex formed instantaneously by the mixture of at least a protein (or peptide) and at least a polysaccharide oppositely charged or the mixture of two proteins oppositely charged, said product being in a pH range within which the electrostatic interaction between both compounds oppositely charged occurs and wherein the total amount of protein and polysaccharide is comprised between 0.01 and 5% in weight.

Abstract: A stable oil containing LC-PUFAs in the form of triacylglycerols, in particular arachidonic acid (ARA), dihomogammalinolenic acid (DHGLA), docosahexaenoic acid (DHA) or eicosapentaenoic acid (EPA), may be prepared by direct pressing of one or more biomasses obtained from the culture of a microorganism, especially of a fungus or of a microalga containing the acids ARA, DHGLA, DHA or EPA leading to a first press oil and by bringing a carrier oil entering into the composition of a foodstuff, a cosmetic or pharmaceutical product, into contact with the biomass cake, followed by pressing leading to a second press oil, and then by combining the pressed oils and refining the mixture under controlled conditions.

Abstract: The invention relates to a method for dispensing a beverage with the visual appearance of multi-layers obtained from dilution of concentrates in proper dilution ratios. A first liquid layer is first delivered with a controlled density. A second liquid layer is diluted to a density that is lower than the density of the first liquid layer so that the first and second layers form a stable layered arrangement with the second liquid layer of lower density remaining spatially above the first liquid layer to provide a visually distinct layer as compared to the first liquid layer in the container. The invention also relates to a dispensing device and to a machine readable program enabling the device to deliver the multi-layer appearance beverage according to the method of the invention.

Abstract: A capsule magazine unit having a holding device for capsule magazine unit, into which the capsule magazine unit can be releasably inserted, such as of an espresso machine. The capsule magazine unit can comprise at least one essentially vertical capsule magazine tube that is suitable for holding capsules of coffee or other beverage or food forming components stacked one above another and can have a lateral capsule removal opening at the bottom. A locking ring, which is arranged around the capsule magazine unit, can be displaced essentially vertically with respect to the capsule magazine unit. At least one locking-ring lifting element on a holding device for holding the capsule magazine unit can be provided that is suitable for acting on the locking ring.

Abstract: A nutritional supplement in the form of a gelled nutritional composition. The composition contains gelled whey protein; a carbohydrate source; minerals; and vitamins. The composition may have a viscosity of about 5000 cp to about 40000 cp and an energy density of about 800 kcal/l to about 1200 kcal/l. The composition is suitable for dysphagia patients, children and athletes.

Abstract: Pack, particularly for free-flowing or pasty products, with a body, the circumference of which is at least approximately constant along at least almost its entire length, a removal opening and a filling opening, the body is wherein tapered in one section by at least one pleat or similar shaping.

Abstract: Orally administratable cosmetic compositions, notably formulated as food supplements, useful for the prevention and/or treatment of functional disorders of the pilosebaceous structural unit of mammals, in particular by combating the cutaneous activation of the androgens over time, and especially for the treatment of oily and/or hyper-seborrheic skin and/or scalp, thin hair, hypertrichosis and/or alopecia in humans, comprise thus effective amounts of immixture of polyunsaturated fatty acids, flavonoids and stilbenes, formulated into orally administratable, physiologically acceptable media therefor.

Abstract: The invention relates to a method for sealing a peripheral attachment member onto a sealed pouch that has been previously filled with a product. The invention also relates to a pouch that includes a peripheral attachment member sealingly attached to at least one of its faces. The method includes a step of providing a multi-layer pouch that is configured so as to provide an inner sealant adapted to form a closed enclosure along sealing lines and an outer sealant that forms at least one external face of the pouch wherein the outer sealant has a melting point that is lower than the melting point of the inner sealant.

Abstract: The present invention pertains to the use of microorganisms belonging to the genus Bifidobacterium for preparing a carrier for the treatment or prophylaxis of diarrhea. The invention also relates to food or pharmaceutical compositions containing such microorganisms.

Abstract: An iron fortification complex which may be used to fortify foods and beverages with iron. The complex is formed of ferric ions and caseinate. The complex is sufficiently stable as to be suitable for use in retorted products. However, despite the stability, the iron in the complexes has substantially the same bioavailability as ferrous sulfate.

Abstract: An iron-protein hydrolysate complex which may be used to fortify foods and beverages with iron. The complex is formed of ferrous ions chelated to partially hydrolyzed egg white protein. The hydrolyzed egg white protein has a molecular weight in the range of about 500 to about 10,000. The complexes are sufficiently stable as to be suitable for use in sterilized products, such as retorted products. Moreover, despite the stability, the iron in the complexes has substantially the same bioavailability as ferrous sulfate.

Abstract: A composition for use as a medicament or nutritional product is described which comprises at least one lipid wherein the lipid provides greater tan 35% total energy of the composition. A prefered embodiment comprises a n-6/n-3 fatty acid ratio of about 2/1 to 7/1. In addition, a method of preparing the composition; use of the composition in the manufacture of a medicament or nutritional product; and a method of treatment or prevention of sepsis or inflammatory shock which comprises administering an effective amount of the composition are described.

Abstract: Dietary formulations and methods for treating, preventing or delay onset of osteoarthritis in canines and other animals are disclosed. The formulations are enriched in n-3 fatty acids and limited in n-6 fatty acids.

Abstract: Orally administrable cosmetic/nutritional/pharmaceutical compositions suited for stimulating the sebaceous function of the skin, and/or for treating/preventing dry skin and/or skin aging, contain a thus effective amount of an extract of decaffeinated coffee beans, formulated into an orally administrable, physiologically acceptable medium therefor.

Abstract: Compositions for preventing and/or treating sensitive and/or dry skin include at least an effective amount of at least one agent and at least an effective amount of at least one divalent inorganic cation, wherein the at least one agent includes at least one member selected from the group consisting of at least one microorganism, a fraction of the at least one microorganism and a metabolite of the at least one microorganism. Methods for preparing such compositions and cosmetic treatment methods employing such compositions are also provided.

Abstract: A process for stabilizing a coffee aroma-providing component such as coffee aroma against loss or degradation of its flavor or sensory characteristics by associating the coffee aroma-providing component with a stabilizing agent in an amount effective to reduce or prevent the loss or degradation of the flavor or sensory characteristics of the component and form a stabilized coffee aroma-providing component followed by removing the stabilizing agent from the stabilized coffee aroma prior to packaging for storage or prior to adding the stabilized coffee aroma to a food or beverage product. The resulting stabilized coffee aroma-providing component is essentially free of the stabilizing agent and may be incorporated into a food or beverage product with the initial flavor or sensory characteristics of the stabilized component being retained for a time period of at least two months during storage of the food or beverage product.

Abstract: The invention relates to a method to improve the appearance and texture of froth on a liquid food product. The liquid food product is prepared in a receptacle with a froth layer above a liquid layer. Droplets of a liquid are sprayed on the froth layer to increase the homogeneity thereof.

Abstract: The invention relates to a calcium absorption enhancer comprising as an active ingredient calcium and at least one of the components selected from the group of egg white, egg white proteins and isoflavones, as well as to an orally ingestible composition comprising it, and its use for different purposes, such as attenuating obesity, or increasing mobility.