Abstract: A method can classify cervical accelerometry data acquired for a swallowing event to identify a possible swallowing impairment in a candidate. The method can include receiving axis-specific vibrational data for an anterior-posterior (A-P) axis and a superior-inferior (S-I) axis and representative of the swallowing event, for example from an accelerometer operatively coupled to a processing module that is a local or remote computing device. The method can include extracting one or more specific meta-features from the data and then outputting from the processing module a classification of the swallowing event based on the extracted meta-features, for example a first classification indicative of normal swallowing or a second classification indicative of possibly impaired swallowing.

Abstract: An apparatus includes a housing with an inlet for a pasty product to be aerated and an outlet for the aerated product. The apparatus includes at least a first set of a rotor and a stator and a second set of a rotor and a stator. The apparatus further includes a gas injector for injecting, upstream of the first set of the rotor and the stator, a gas into the pasty product to be aerated. The apparatus further includes an intermediate mixing chamber provided in the housing between the first and the second sets of the rotor and the stator . A secondary product introduction member protrudes into the intermediate mixing chamber so as to issue into the intermediate mixing chamber. A method for aerating a pasty product is also provided.

Abstract: The invention concerns a system of: —a beverage preparation apparatus, wherein said apparatus comprises a mainframe (1) supporting a diluent supply (4), at least two container areas (11) with identification means reader device (13), at least two dissolution chamber areas (12), with identification means reader (14), and a user interface (16), and—a multiplicity of containers (2), with identification means (23) identifying the nature of the soluble beverage ingredient the container is designed to store, and—a multiplicity of dissolution chambers (3) with identification means (34) identifying the nature of the soluble beverage ingredient the dissolution chamber is designed to dissolve, wherein the apparatus comprises a control system (18) configured for comparing, for each pair of a container housed in a container area and a dissolution chamber housed in the chamber area positioned under the container area and receiving the soluble beverage ingredient from said container, the identification means (34) of the dis

Abstract: The present invention relates to flavour generation. In particular the invention relates to a method for flavour generation in a heat-treated food product using a prolidase enzyme. The invention also relates to a heat-treated food product prepared according to the method of the invention.

Abstract: A synthetic nutritional composition comprising a mineral for use to promote, support or optimise de novo myelination, in particular the de novo myelination trajectory, and/or brain structure, and/or brain connectivity, and/or intellectual potential and/or cognitive potential and/or learning potential and/or cognitive functioning in a subject, in particular a formula fed subject.

Abstract: Nutritional products, uses thereof, methods for the manufacture and methods for improving the cohesiveness of the nutritional products are disclosed. The nutritional products have improved cohesiveness for promoting safer swallowing of food boluses for individuals having swallowing difficulties such as dysphagia.

Abstract: The invention relates to a manufacturing process for the production of a bouillon tablet or bouillon cube. In particularly the invention relates to a process for the production of a bouillon tablet or bouillon cube wherein the hygroscopic amorphous ingredients are encapsulated with fat and wherein the encapsulated hygroscopic amorphous ingredients have a fat content of between 22 to 80%.

Abstract: The present invention concerns a food and beverage preparation machine (1) comprising a machine body (2), a fluid system for preparing and dispensing a beverage, a beverage dispensing opening, and a cup tray (6) attached to the machine body in at least two possible height positions. According to the invention, the machine comprises a pit (7) with a cylindrical opening located below a dispensing opening, said cylindrical opening comprising at least one guiding pin (8), and the cup tray comprises a horizontal plate (10) and a vertical cylinder (11), the cylinder having a vertical cam groove (12) adapted to receive said guiding pin in a slidable manner for displacing the cup tray in height, and superimposed horizontal groove branches (13) extending from the vertical groove, advantageously through lower and upper curved camways defining a cusp-shaped cam path, for fixing the cup tray at predetermined height positions.

Abstract: Use of a lentil product to increase the bioavailability of non-haem iron in a composition comprising one or more anti-nutritional factors.

Abstract: A composition includes at least one carrier containing a polysaccharide, at least one antioxidant and at least one amino acid selected from cysteine, lysine, alanine and arginine. Such a composition can be used for protection of microorganisms during drying, storage and/or reconstitution. A culture powder, a process of making the culture powder, and products containing the culture powder are also disclosed.

Abstract: Shelf stable, expanded or popped snack products are disclosed that contain at least one fruit ingredient and/or at least one vegetable ingredient. Also disclosed are methods of producing and using the snack products.

Abstract: The invention concerns a bottle (1) molded from at least one thermoplastic polymer of at least one Furan Dicarboxylic Acid (FDCA) monomer, preferably 2,5-Furan Dicarboxylic Acid (2,5-FDCA) monomer, and at least one diol monomer, preferably Monoethyleneglycol (MEG) monomer, said bottle, having a main axis (X), being provided with a body (5) and a bottom base (6) extending from a lower end of the body (5), The bottom base (6) comprises: —a peripheral seat (7) defining a laying plane (8); —a concave arch (10) which extends from the periphery of a central zone (11) of the bottom base (6) to the peripheral seat (7), said concave arch (10) having a rounded general shape with a concavity turned towards the outside of the container (1) and the middle point of the central zone (11) being named push-up (11a); —a series of reinforcing grooves (13) which extend radially from the central zone (11) to at least the peripheral seat (7); —base feet (14) located between two adjacent reinforcing grooves (13); According to the i

Abstract: The present invention generally relates to the field of probiotic bacteria. In particular, it relates to methods for treating or preventing functional GI disorders comprising administering Bifidobacterium longum, such as Bifidobacterium longum ATCC BAA-999.

Abstract: The present invention relates generally to probiotics, in particular probiotics capable of bio-converting olive polyphenols. The invention relates to a method of selecting a probiotic strain or probiotic strain mixture. Further aspects of the invention include the use of a probiotic strain to increase the bio-efficacy of olive polyphenols and a composition comprising a probiotic strain for use in the potentiation of a therapeutic effect and/or a prophylactic effect of oleuropein.

Abstract: The present invention relates to a compound having the structure of Formula (I) for use in the prevention or treatment of a blood disorder, in particular by the modulation of von Willebrand factor levels. A nutraceutical product or food product comprising the compound of the invention 5 are also provided.

Abstract: The present invention relates to a method for producing a food product comprising hydrolysed starch, as well as to products obtainable by the method. The method has the advantage of increasing the amount of sugar (i.e. maltose) produced by hydrolysis as compared to conventional methods of starch hydrolysis and present the additional advantage of providing good processability for the food product.

Abstract: The present invention is directed to a liquid heat sterilized enteral composition comprising: a protein source in an amount of 12 to 20% by weight of the composition, the protein source comprising whey protein preferably containing whey protein micelles, and a source of casein, and optionally other proteins. The inventive heat sterilized enteral composition preferably has a cysteine content of at least 1.2% by weight of the protein source. The present invention is furthermore directed to a process for preparing such a heat sterilized enteral composition comprising protein in an amount of 12 to 20% by weight based on the weight of the composition, said protein comprising whey protein containing whey protein micelles and casein and optionally other proteins.

Abstract: A beverage preparation machine (1) has: a water circuit (12,13) for guiding water (2,2?,2?) from a source (11); and a mixing unit (20) fluidically connected to the water circuit (12,13) and to a beverage outlet (23) for dispensing to a consumer cup or mug (5) a beverage (3) formed in the mixing unit (20). The mixing unit (20) has a first module (21) and a second module (22) that are relatively movable from: a distant configuration for inserting an ingredient between the first and second modules (21,22); to a proximate position for combining such ingredient with water (2?) supplied by the water circuit (12,13) so as to form the beverage (3). The machine has: a further unit (30) fluidically connected to the water circuit (12,13) and to an outlet (33) for dispensing to a consumer cup or mug water (2?) supplied by the water circuit (12,13); and a water directing device (14) fluidically connected to the water circuit (12,13), to the mixing unit (20) and to the further unit (30).

Abstract: A liquid dispensing apparatus, may include a first container configured to hold a first liquid. The first container can have an opening in an end of the first container. The liquid dispensing apparatus may further comprise a frustoconical-shaped container inside and attached to the first container. The frustoconical-shaped container is configured to hold a second liquid. A frustum of the frustoconical-shaped container has an opening. The frustum of the frustoconical-shaped container is proximate to the end of the first container and the opening in the frustoconical-shaped container may have a smaller cross-sectional area than the opening in the first container. The frustoconical-shaped container separates the first liquid from the second liquid.

Abstract: The invention relates to a manufacturing process for the production of a lipid-fiber powder. In particularly the invention relates to a process for the production of a lipid-fiber powder having between 40 to 78 wt % of oil or fat (by weight of total lipid-fiber powder) and 22 to 60 wt % of a vegetable fiber (by weight of total lipid-fiber powder), wherein the fiber is characterized by having a rate of hydration between 15 to 500 cP/min and wherein the oil or fat has a solid fat content (SFC) at 20° C. below 12 wt %.