Abstract: A container for producing a beverage capsule containing a beverage ingredient has a formed laminated structure including a cup portion with a depth-to-width ratio of at least 0.3 and a peripheral flange. The laminated structure contains an aluminium foil as a middle layer and also contains a sealing layer on the inner side of the aluminium foil. The laminated structure also includes at least one outer polymer film laminated on the outer side of the aluminium foil using a laminating adhesive layer, and the outer polymer film is printed at its inner surface and is made of semi-crystalline polymer.

Abstract: A machine (1) for dispensing a dispensable liquid (5) has: a liquid delivery module (10) for delivering the dispensable liquid (5) from a source (50) and a service area (7) for collecting collectable liquid (5?) from the liquid delivery module (10). The machine further includes a directing device (20) that has a dispensing position for directing said dispensable liquid (5) from the delivery module (10) to a dispensing area (6) and a collecting position for directing collectable liquid (5?) from the delivery module (10) to the service area (7). The directing device (20) has only one evacuation portion (21) from which: —the dispensable liquid (5) is evacuated from the directing device (20) to the dispensing area (6) when the directing device (20) is in the dispensing position; and—the collectable liquid (5?) is evacuated to the service area (7) when the directing device (20) is in the collecting position.

Abstract: The invention relates to a device (1) for preparing a beverage, more particularly, for a vehicle comprising: —a brewing unit (2) for receiving a dose (3) of beverage ingredients, —a pressure pump (4) for supplying pressurized liquid to the brewing unit, —an electronic control unit (5) for selectively controlling the activation of the pressure pump, wherein the electronic control unit (5) is arranged to control the activation and deactivation of the pressure pump (4), by providing output to the pressure pump as response to input indicative of a determined inclination angle relative to horizontal and/or to a detected spatial displacement or acceleration; said input being received from inclination angle and/or displacement sensing means (6) which are part of and/or foreign to the device.

Abstract: A machine (1) for processing a liquid food substance incorporates: a container (10) delimiting a cavity (10?) for containing said liquid food substance; an impeller (20) for driving the liquid food substance in the container (10); a motor (30) for driving the impeller (20); a motor chamber (40) for containing the motor (30); and a means for evacuating heat from the motor chamber (40). Such means comprises one or more movable members (50) that are driven by the motor (30) and that are configured to circulate air (2a,2b) in the motor chamber (40) to evacuate heat therefrom.

Abstract: A container for a foodstuff or beverage preparation machine, the container for containing beverage or foodstuff material and comprising a code encoding preparation information, the code comprising a reference portion and a data portion, the reference portion comprising an arrangement of at least two reference units defining a reference line r, the data portion comprising: a plurality of adjacent sectors arranged on an encoding line D, whereby each sector is bounded by a first circumferential position and a second circumferential position on the encoding line D and each sector comprises a data unit arranged on the encoding line D between said first and second circumferential position, the data unit arranged a distance d extending from the first circumferential position as a variable to at least partially encode a parameter of the preparation information, whereby the encoding line D is circular and is arranged with a tangent thereto orthogonal the reference line r at an intersection point.

Abstract: There is described an confectionery composition comprising edible particulate material comprising from 80% to 100% by weight based on total weight of the material of a processable, microbially released, flavour acceptable bran-like material, characterized by the following parameters: (i) mean particle size by volume (Vol. MPS) of from 5 to 100 microns; (ii) volume particle size distribution (Vol. PSD) characterized by the parameters: D90.3 less than or equal to 350 microns, and D50.3 less than or equal to 50 microns, and optionally D10.3 less than or equal to 15 microns, (iii) mean particle sphericity as measured by a Smean of greater than or equal to 0.75; (iv) where processable means has oil holding capacity (OHC) of from 0.7 to 1.

Abstract: The present invention is directed to a method of replacing collagen broken down during physical activity using a novel dietary supplement. The supplement composition of the present invention comprises collagen, glutamine, taurine, and, optionally, the nine essential amino acids. The uptake of collagen is enhanced using this combination of components to levels substantially near the pre-workout levels.

Abstract: The invention relates to a process for producing a bio-based polyethylene terephthalate (PET) polymer, from at least one terephthalate compound obtained from at least one bio-based material, and at least one monoethylene glycol compound obtained from at least one bio-based material, Said process comprising the polymerization of the terephthalate compound and of the monoethylene glycol compound in the presence of at least one crystallization retarding compound, Said process being characterized in that the crystallization retarding compound is obtained from at least one bio-based material. The invention also relates to a bio-based PET polymer obtained by said process. Preferably, the process further comprises processing the bio-based PET polymer into a bio-based product such as a bio-based container or a bio-based packaging. The invention also relates to said bio-based product.

Abstract: An oral composition comprising at least one probiotic bacteria selected from the genera: Lactobacillus, Bifidobacterium, and Bacillus, and ferric pyrophosphate.

Abstract: The invention relates to a method of producing a plant-based oil-in-water emulsion comprising the steps of providing an ingredient composition which is free from dairy protein, said composition comprising 1.5 to 5 wt. %, preferably 2 to 5 wt. % proteins, wherein the protein consist of plant protein only, 0.5 to 10.5 wt %, preferably 1.5 to 7.5 wt % of oil, and having a pH of 5.3-6.7, preferably 5.6-6.6, optionally adding divalent cations to provide a concentration of 1-5 mM free divalent cations in the ingredient composition, optionally adding monovalent cations to provide a concentration of 1-20 mM free monovalent cations in the ingredient composition and homogenizing and subsequently heat treating the ingredient composition to a temperature of 80°-100° C. for a period of 0.5-15 min or an ultra high temperature (UHT) heat treatment above 135° C.

Abstract: There is described a beverage preparation machine comprising a centrifugal brewing unit (2) for preparing a beverage by centrifugation of an ingredient contained in a capsule and mixed with a carrier liquid, the centrifugal brewing unit (2) comprising a centrifugal cell (3) for receiving such a capsule (2A, 2B, 2C); driving means (5) for rotating the centrifugal cell (3); a regulator for regulating a rotation speed of the centrifugal cell (3) by controlling the driving means (5) based on a feedback signal representative of a difference between a desired rotation speed and a measured rotation speed of a capsule (2A, 2B, 2C) rotated in the centrifugal cell (3); the machine further comprising: liquid supply means (6, 4) for supplying carrier liquid to the centrifugal brewing unit (2); an optical reading arrangement (100) for reading a code on a periphery of a capsule (2A, 2B, 2C) while the capsule (2A, 2B, 2C) is rotated relative to the optical reading arrangement (100) in the centrifugal cell (3) and generating

Abstract: The invention relates to a beverage machine (1) having an external housing (10) and a movable beverage preparation module (20, 30) that is configured to process a beverage and/or a beverage ingredient to be dispensed. The housing (10) has a front opening (10?) and forms a cavity (10?) for housing the module (20, 30). The module (20, 30) is insertable as a unit into an operative position into the cavity (10?) and removable as a unit out of the cavity (10?) via the front opening (10?). The housing (10) has a cavity connector (11) in the cavity (10?) and the module (20, 30) has a module connector that is connected to the cavity connector (11) when the module (20, 30) is located there against while reaching its operative position and that is disconnected from the cavity connector (11) when the module (20,30) is removed from the cavity (10?).

Abstract: The invention relates to a food processing system (100) allowing reconstitution and/or structuration and/or texturization of dehydrated food materials such as powders, the system comprising: —a dosing system (50) comprising one or a plurality of containers (20) each container comprising a dehydrated or partially dehydrated food material; —at least one reconstitution food processing unit (10) to which the containers (20) from the dosing system can be connected, the processing unit (10) comprising: at least one product inlet (17) for the food material coming from a container (20), at least one liquid inlet (18) for liquid to be mixed with the food material, and at least one product outlet (16) at one end of the unit (10) for in-line depositing the formed food; —a depositing area (60) where the formed food from the processing unit (10) is dispensed; the depositing area (60) and the at least one food processing unit (10) being moveable with respect to each other in such a way that different food shapes and/or pat

Abstract: The invention concerns a beverage preparation apparatus (100), said apparatus comprising at least one chamber (1) for receiving and mixing an aqueous liquid and at least one soluble beverage ingredient, said chamber comprising: —a lateral side wall (11) comprising a liquid inlet (2), —a bottom wall (12) comprising a beverage outlet (3), and wherein the liquid inlet is positioned close to the bottom of the chamber, and wherein the liquid inlet is configured so that the liquid is introduced in the chamber as a straight jet of liquid, said introduced straight jet extending transversely through the internal volume of the chamber along a line L, said line L being offset relative to the longitudinal central axis (XX?) of the chamber, wherein, at the area of the cylindrical lateral side wall opposed to the liquid inlet and crossed by the line L, the chamber comprises a bump (4) extending from the cylindrical lateral side wall inside the chamber, said bump presenting a shape designed: —to convert the introduced strai

Abstract: The present invention relates to food compositions, in particular food compositions comprising a dispersion of particles in a continuous fat phase, the particles comprising fat droplets dispersed within an amorphous continuous phase. Further aspects of the invention are a process for manufacturing a food composition and the use of particles comprising fat droplets dispersed in an amorphous continuous phase to reduce the sucrose content and/or the saturated fatty acid content of a fat-continuous confectionery product.

Abstract: The present invention provides an improved method for purification of a primary triacylglyceride oil comprising the steps of washing the primary triacylglyceride oil, trapping assisted removal of chlorinated precursors of MCPDEs by admixing the primary triacylglyceride oil with an auxiliary trapping agent; crystallising the auxiliary trapping agent or the primary triacylglyceride oil; and separating solid and liquid phases of the product.

Abstract: A product includes simulated bacon slices containing, as ingredients, (i) a mixture of Adzuki beans, liquid smoke and water, (ii) a mixture of buckwheat groats, water and liquid smoke, and (iii) wheat gluten flour; and a topping sauce containing mixed bacon seasoning, coconut oil and liquid smoke. The simulated bacon slices with the topping sauce are packaged and labeled as a simulated bacon product.

Abstract: The present invention relates to a method for determining the distinctive nutritional requirements of a patient with specific nutritional needs and providing a composition meeting the distinctive nutritional requirements of said patient.

Abstract: Natural Creamers for providing whitening and indulgent texture/mouthfeel of beverage and food products are provided. The creamers have long-term stability, high whitening capacity and a pleasant mouthfeel when added to beverage and food, while being free from artificial additives. In a general embodiment, the present disclosure provides a creamer comprising added sugar, milk fat, milk proteins and optionally natural flavors and free of any artificial additives. Wherein the ratio of milk fat:milk protein is less than 5.3:1; and wherein the Lumisizer instability index of liquid creamer is less than 10.

Abstract: The present invention relates to a composition in powder form comprising probiotic bacteria and at least one iron source selected from ferrous citrate, ferric citrate, ferrous sulphate monohydrate and mixtures thereof. Ferrous citrate, ferric citrate, ferrous sulphate monohydrate and mixtures thereof advantageously do not cause significant inhibition or reduction in the viability of the bacteria and thus these iron sources are advantageously used to fortify a composition in powder form comprising probiotic bacteria.