Abstract: A composition comprising partially hydrolyzed proteins for use as a hypoallergenic pet food, and a process for producing it.

Abstract: An improved process for the cryo-preservation of plants, especially for the direct cryo-preservation of plant tissues. This process includes the steps of dehydrating, pre-freezing and cryo-freezing plant derived tissue, with the improvement being that the plant tissue to be cryo-preserved is a primary explant that has been subjected an induction treatment for regeneration.

Abstract: A process for the production of a fat-containing milk powder by preparing a liquid milk, feeding the prepared liquid milk into an evaporator having at least one stage to obtain a pre-concentrate, homogenizing the pre-concentrate, further evaporating the homogenized pre-concentrate in an evaporator having at least one stage to obtain a concentrate having a total solids content of at least 50%, and then spray drying the concentrate.

Abstract: The invention relates to a device and method for ensuring more uniform heating of food by microwaves. The method includes providing food in a portion having a predetermined size and shape; and providing a container adapted for receiving and reheating the portion of food in a microwave oven. The container forms a supporting cavity having peripheral sides and a bottom side, with the portion of food placed within the supporting cavity. The peripheral sides of the container are circumferentially shielded by a microwave reflective material that forms a circumference having axial and transverse distances that are determined so as to change the wavelength of resonant modes inside the food thereby resulting in a more uniform heating food pattern.

Abstract: A composition for an infant formula which comprises a low threonine content; a method of producing the composition; use of the composition in the manufacture of a medicament or nutritional product for addressing the nutritional needs and providing healthy growth of an infant; and a method of addressing the nutritional needs and providing healthy growth of an infant which comprises administering an effective amount of the composition. A preferred embodiment of the composition comprises all of: i) acid whey protein or sweet whey protein from which caseino-glyco-macropeptide has been removed; and ii) free arginine; and iii) free histidine; and iv) free tyrosine or free tryptophan or tryptophan rich milk protein or a mixture thereof.

Abstract: A process for manufacturing the ready-to-eat food bar. The ready-to-eat food bar produced by the present process includes agglomerated particles of one or more cereal bases is provided. The cereal bases include primarily amalyceous materials and optionally milk solids. The agglomerated particles are coated with a binder which includes sugars, milk solids, humectants or fat and optionally milk solids.

Abstract: The invention relates to a fluid or beverage dispensing device having self-cleaning dispensing nozzle. The device includes a body provided with a conduit having a first end to which a dispensing nozzle is connected, and a second end to which a fluid inlet line is intended to be connected. The device further includes a collector member that can move relative to the body between a first dispensing position in which the outlet of the nozzle is released from the collector member and a second cleaning position in which the collector member is placed in front of the nozzle outlet to collect any fluid that exits the outlet.

Abstract: A pet treat in a sealed container. The treat is in the form of one or more pieces of a formulated food product. Each piece has a fried body of a thermally gelled matrix containing protein and starch. Further, each piece has a moisture content of above about 25 % by weight. The pet treat may be retorted. If not retorted, it may include a preservative and preferably have a reduced pH. The non-retorted treat pieces are provided in a sealed container comprising a pouch.

Abstract: The invention includes an edible confectionery product that has at least two parts. The first part is a base unit formed of a first confectionery and having a top, a bottom, and between five to twelve sides when viewed from above. The second part is a center inclusion formed of a second confectionery. The center inclusion is partially embedded in the base unit and extends above the top of the base unit. The center inclusion is set in, as viewed from the top, from any side of the base unit. The first confectionery has a different composition and preferably has a different texture than the second confectionery. In one preferred embodiment, a plurality of base units are shearably joined.

Abstract: The invention relates to a method for preparing an onion/garlic biohydrolysate-based flavoring base that includes mixing water with onion, garlic, or onion and garlic, hydrolyzing the mixture with one or more technical enzymes, and thermally treating the hydrolysate to provide a flavoring base. The invention further includes a method for production of a meaty flavor which includes providing a mixture of a crop protein source and a carbohydrate source, inoculating the mixture with at least one meat fermenting microorganism, fermenting the inoculated mixture until reaching steady state, adding a flavoring base to the fermented mixture to obtain a flavoring mixture, and pasteurizing the flavoring mixture.

Abstract: The present invention relates to an apparatus for preparing frozen ice confectionery articles including a freezer having a freezer pump that cools and transports the frozen confectionery material, a rotative distributor that receives it under pressure and distributes it into flexible pipes, and a slidable filler that includes a motor having a pre-programmable motion pattern to provide a desired pattern of deposition into a plurality of molds while sliding the filler toward and away from the molds, a plurality of nozzle pipes to deposit the material, and a metering device, wherein each mold receives frozen ice confection material from a corresponding nozzle pipe that discharges the same under a pressure greater than atmospheric pressure into the mold. Also included are methods of preparing frozen confectionery articles as well as frozen confectionery articles having the smoother texture of extruded products and at least about 50 weight percent water.

Abstract: The present invention is related to a device and method for dispensing dual component liquids or concentrates packaged in separate containers to provide protection from effects such as oxidation and moisture loss. The liquids or concentrates can be dispensed through a pumping system, preferably including a peristaltic pump, mixed together, and optionally diluted with another liquid, such as water, to provide a consumable beverage. In addition, the device of the present invention can dispense liquids or concentrates having different viscosities, such that they are mixed together in the proper ratio.

Abstract: Pasta product segments formed of layers of pasta sheets, such as is lasagne, which, particularly after being frozen and packed, are provided so that for preparation for consumption, individual segments are arranged and a cooking liquid is added and the segments and cooking liquid are heated, and in an embodiment, the individual segments are arranged so that, upon heating and upon absorbtion of cooking liquid, the segments tend to join and stick together.

Abstract: The present invention relates to containers and their use in an automatic vending machine that vends articles of frozen confectionery. The vending machine includes an outer body, an outer door, and an environment-controlled chamber. The containers are of cylindrical, quasi-cylindrical or polyhedral shape to contain the frozen confectionery. The machine has an environment-controlled chamber maintained at about −18° C. and has insulating panels and an inner door, the machine being maintained by a refrigeration system and a defrost system. Within the chamber are vertical compartments for the storage of stacked containers, a dispensing device, and a discharge hopper leading to an outlet tray. In the outer door there are product selection and cash box mechanisms that monitors not only the amount or number of articles of frozen confectionery but also the amount of money inserted and dispensed.

Abstract: The invention relates to a powdered soluble foamer ingredient for producing enhanced foam in foodstuffs and beverages. The particles of the powdered soluble foamer ingredient are formed of a matrix containing carbohydrate and protein and entrapped gas. The gas is pressurized to release upon addition of liquid at least about 1 ml of gas at ambient conditions per gram of soluble foamer ingredient. When used in soluble creamer powders, enhanced amounts of foam are generated.

Abstract: A hypoallergenic composition for the induction of protein tolerance in at risk individuals of protein allergy. The composition contains (i) a “non allergenic” protein extensively hydrolyzed basis and/or of (ii) a free amino acid basis. The composition contains, as an active ingredient, at least one tolerogenic peptide of the allergenic protein.

Abstract: The invention relates to an combination (1) containing a dough to be kept under refrigeration and including a packaging system (2, 7) provided with a one-way valve (8), a dough (4) based on living yeast inside said packaging and a substantially oxygen free atmosphere surrounding the dough.

Abstract: A nutritional enteral composition intended for favoring the growth and maturation of non-mature gastro-intestinal tracts of young mammals, which contains as a protein source a mixture of dietary protein hydrolysates and intact proteins being partly in the form of bioactive peptides.