Abstract: A nutritional formula has a pH in the liquid state in the range from 4.8 to 5.2, which formula comprises, on a dry matter basis, lactic acid in an amount of not more than 1.35% and at least 0.5% of a salt of lactic acid (+)-lactic acid for preparing nutritional formulas with a pH in the range of 3.5 to 6.

Abstract: The present invention proposes a beverage production device for preparing a beverage from a beverage concentrate contained in a receptacle, comprising a support means (1) for supporting the receptacle (13), a platemember (2) arranged vertically to the support means, the platemember (2) comprising at least four outlet nozzles (4) for injecting a fluid jet (A) into the receptacle (13), liquid supply means (6) connected to the outlet nozzles (4), wherein at least two of the outlet nozzles (4) are designed to direct a fluid jet (A3, A4) to an inner side wall (13b) of the receptacle (13) and said outlet nozzles (4) are arranged at different angles (a) with respect the vertical, and wherein at least two of the outlet nozzles (4) are designed to direct a fluid jet (A1, A2) to the bottom of the receptacle (13a) and said outlet nozzles (4) are arranged at different angles (b) with respect to the vertical.

Abstract: A pump for metering a liquid is disclosed comprising a flexible tube connected to a container with a pressure relief valve located in the flexible tube. A housing defines an aperture for receiving the flexible tube with a compression surface located adjacent to the aperture. A reciprocating member has a sealing element and a pumping element. A drive moves the sealing element for pinching the flexible tube against the compression surface upstream from the pressure relief valve for trapping liquid between the sealing element and the pressure relief valve. The drive moves the pumping element for collapsing the flexible tube against the compression surface for pumping the trapped liquid to discharge a metered quantity of the liquid from the pressure relief valve.

Abstract: Capsule for the preparation of a beverage in a beverage machine comprising an enclosure (20) containing one or more beverage ingredients, a filtering wall (22) delimiting at least one filtering side of the enclosure, wherein the capsule further comprises an overflow wall (3B) that is positioned in the path of the brewed liquid after the filtering wall and which comprises at least one overflow aperture or is associated with at least one puncture means (8A, 8B) or, respectively, puncture indication means capable of producing or, respectively, indicating at least one overflow aperture. The capsule of the invention is designed for delivering a brewed liquid at relatively low pressure and is more particularly suited for tea beverages.

Abstract: A beverage or liquid food machine has: a user-interface with a toggle-switch having a user-movable toggle switch member; and a control unit arranged for carrying out one or more operational processes of such machine. The control unit is arranged to store a plurality of values for a parameter of such an operational process. The user-interface is connected to the control unit and is arranged to allow a user-selection of one value from the stored values for the control unit to carry out the corresponding operational process with this selected value as such a parameter. The toggle-switch member is movable into a plurality of distinct selection positions for selecting the values of this plurality of values, with each value being associated with a corresponding distinct selection position of the toggle-switch member.

Abstract: The invention relates to a method for delivering a flavored and/or nutritionally enhanced non-carbonated beverage on premise. The method comprises a step of providing at least one packaged source of a liquid premix base comprising at least one microbiologically, physically, enzymatically and/or chemically sensitive beverage component which is not solely carbohydrate, a water activity lowering component. The liquid premix based is formulated with a water activity and/or solid content effective to render it shelf stable at room temperature. The method comprises a step of separately providing a plurality of flowable additive packaged sources adapted to tailor the flavor, aroma, body and/or nutritional value of the beverage. The method comprises a step in which liquid premix base is mixed to hot or cold non-carbonated water to provide a beverage base which is dispensed to the cup and wherein at least one additive is delivered and mixed with the beverage base into the cup.

Abstract: The present invention relates to novel strains of Lactobacillus helveticus that can produce high amounts of hypotensive peptides, in particular IPP, VPP and LPP. It also relates to a fermented milk product containing a mixture of tripeptides IPP-VPP-LPP and a strain of L. helveticus. The invention further relates to the specific peptide mixture consisting of tripeptides IPP, VPP and LPP and the use of the fermented product or mixture of peptides in food products, food supplement or pharmaceutical compositions for reducing or preventing hypertension.

Abstract: The disclosure provides coffee products and methods for selling, promoting, and advertising coffee products as well as generating revenue from same.

Abstract: Collapsible bottles and methods of using the collapsible bottles are provided. In an embodiment, the collapsible bottle comprises a top panel having a neck, a middle panel foldable along a fold between the top panel and the middle panel, and a bottom panel comprising a bottom surface defining a molded recess so constructed and arranged for receiving a neck of a second bottle within the molded recess. The bottom panel is foldable along a fold between the middle panel and the bottom panel. The bottle is foldable into a collapsed position wherein the top panel folds into the middle panel and the middle panel folds into the bottom panel.

Abstract: A no- or low-sugar wafer or an expanded extruded cereal product comprising monodisperse maltodextrins or fructooligosaccharides, methods of making these compositions and food products containing these compositions.

Abstract: Beverage dispensers and dispensing methods that facilitate mixing of one or more additives (e.g., flavorings) with a base liquid are described. In a preferred method of preparing a beverage, a base liquid is dispensed from a dispensing device (100) into a container (150). A flowable additive is dispensed from the dispensing device into the container to mix the flowable additive with the base liquid during the dispensing of the base liquid to provide the beverage. Preferably, the dispensing of the base liquid and the flowable additive is controlled to vary the relative concentration of the additive in the base liquid in the container during the dispensing.

Abstract: The present invention relates to a mixing device for aerating and frothing a product that comprises a fluid component and at least one further component, comprising a rotor (101) having a rotational axis (102) and a surface of revolution (4) defined by the rotor (101) upon rotation around its rotational axis (102), the surface of revolution (4) extending from a first axial (105) end to a second axial end (106), and the first axial end (105) being arranged upstream with respect to the second axial end (106); a motor in driving association with the rotor (101) for rotating the rotor about the rotational axis (102); and a product exit conduit disposed downstream of the rotor and configured for dispensing the aerated and frothed product of the fluid and at least one further component, which rotor (101) comprises a downstream part (108) and an upstream part (107). The invention relates furthermore to a beverage machine provided with the aforementioned mixing device.

Abstract: Compositions and methods for maintenance of cartilage health or prevention, alleviation and/or treatment of cartilage disorders are presented. The present invention also provides the manufacture of a nutritional product, a supplement or a medicament for promoting cartilage growth or for the maintenance of cartilage health and methods regarding same. In an embodiment, the present invention provides a composition comprising an active ingredient having an effective amount of a plant or plant extract containing at least one phytochemical, in particular polyphenol having the ability to treat or prevent muscular skeletal diseases.

Abstract: A machine for preparing and dispensing drinks by extraction under pressure of a food substance contained in a capsule which can function in a standalone mode in order to deliver several drinks successively. The machine includes an extraction module for receiving a capsule, a heat insulated water reservoir for supplying the extraction module, a pump and an electrical power supply that includes a low voltage electrical accumulator configured to supply the pump. The reservoir has a heating device that includes an electrical element powered by the accumulator.

Abstract: The present invention relates to a composite food product characterized in that it comprises in combination: (i) an outer shell made of a jellified composition, (ii) at least one edible inclusion made of:—a fermented or non-fermented milk-based product, and/or—a puree, spread, pasta, filling composition, cream, foamed composition or mousse comprising chocolate, coffee, tea, cereals, fruit, vegetable, meat, fish, cereals, or a combination thereof. Said invention further relates to a process for preparing such a composite food product.

Abstract: The present invention describes a method of reducing the enzymatic digestion rates of starch granules in food, particularly rice-based food. The method is carried out by encapsulating the starch granules with a reaction compound formed by the chemical reaction of at least a crosslinkable polysaccharide that has been pre-mixed with the ingredients for food production, and at least a crosslinking agent. The invention also relates to a process of preparing food products by incorporating the method of the present invention and food products produced by the present method.

Abstract: Microwavable laminated dough products are provided having a laminated dough that is packaged in combination with a unique packaging that expands upon exposure to microwave energy to contact the laminated dough and to provide enhanced browning and crisping to the laminated dough. The packaging may also incorporate vent holes to allow for moisture and temperature control within the package during microwave cooking. The laminated dough may contain a filling. A laminated dough product having zero grams of trans fat per serving size and a laminated dough comprising about 1% or less of trans fat per 100 grams are also provided.