Abstract: The invention relates to a cartridge (1) for preparation of a beverage upon injection of liquid into the cartridge, the cartridge comprising at least a first compartment (2) and a second compartment (3) for holding beverage ingredients, an injection area (4) for receiving a liquid injected into the cartridge, and flow dividing means (8) designed for providing a fluid communication between the injection area (4) and the first and second compartment (2, 3), wherein the flow dividing means (8) are designed to provide a preferred flow path for liquid from the injection area (4) to the first and second compartment [2, 3) and to outlet means (9, 10) of the cartridge.

Abstract: Methods of making mixed allergen products are provided, wherein the mixed allergen products are substantially free of replication viable organisms.

Abstract: The present invention relates generally to the field of foams. One aspect of the invention provides a foam having a continuous lipid phase and a porosity of between 1 and 80% wherein, at a temperature at which the lipid phase has a solid lipid content between 0.1 and 80% the foam comprises gas bubbles having at least 50% of their surface occupied by crystals comprising triglycerides. Further aspects of the invention are a product comprising a foam and a process for forming a foam.

Abstract: A device can screen swallowing safety and swallowing efficiency. The device includes a processor configured to receive accelerometry data, determine a an A-P and S-I signal summed spectrogram from the accelerometry data, and perform one or more of identifying a missing swallow, identifying that the data was clipped from the start, identifying that the data was clipped from the end, or identifying that the data contains noise. The device can have a user interface configured to provide one or more outputs including at least one of audio or graphics based on these identifications. If the data does not contain these signal quality issues, the device can compare the data against preset classification criteria defined for each of swallowing safety and swallowing efficiency and thus classify each of the swallowing events with a swallowing safety classification and a swallowing efficiency classification.

Abstract: The present invention provides engineered amylase polypeptides and compositions thereof. The engineered amylase polypeptides have been optimized to provide improved thermostability, protease stability, and stability under a range of pH conditions, including acidic (pH<7) conditions. The invention also relates to the use of the compositions comprising the engineered amylase polypeptides for therapeutic and/or nutritional purposes. The present invention also provides polynucleotides encoding the engineered amylase polypeptides, as well as methods for making the engineered polynucleotides and amylase polypeptides.

Abstract: The invention relates to a method of producing a frozen confection product, the method comprising the steps of: providing an ingredient mix free from added sugar or comprises below 0.2% wt, the composition comprising 3-17 wt. % fat, 3-17 wt. % milk solids non-fat, and 1-10 wt. % protein comprising casein and whey, the ingredient mix having a pH of 6.1-6.4; homogenising the ingredient mix and subsequently pasteurizing the composition at a temperature of 80°-100° C. for a period of 0.5-3 min to form agglomerated protein comprising casein and whey, adding 3-25 wt. % of sugar to the ingredient mix; and freezing while optionally aerating the ingredient mix, to form a frozen confection product. The invention also relates to a product obtained with the method.

Abstract: A container for a beverage or foodstuff 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 reference units defining a reference line r; the data portion comprising a data unit, wherein said data unit is arranged on an encoding line D that intersects the reference line r, the data unit is arranged a distance d from said intersection as a variable to at least partially encode a parameter of the preparation information, whereby said encoding line D is circular and is arranged with a tangent thereto orthogonal the reference line r at said intersection point, wherein the reference units are arranged with a configuration defining a reference point from which the reference line r extends.

Abstract: A method is provided for preventing or reducing the formation of monochloropropanediols (MCPDs) or monochloropropanediol esters (MCPDEs) in triacylglyceride oil, comprising the steps: (a) concentrating insoluble components in liquid triacylglyceride oil by (i) applying a 5 centrifugational force on the triacylglyceride oil whilst maintaining the triacylglyceride oil above its melting temperature; and/or (ii) allowing the insoluble components to settle by gravitational force whilst maintaining the triacylglyceride oil above its melting temperature; (b) separating the triacylglyceride oil from the insoluble components; (c) optionally applying additional refining steps and (d) applying heat treatment to the triacylglyceride oil. A purified 10 triacylglyceride oil obtainable by the method of the invention is also provided.

Abstract: A natural hydrocolloid system can be used in, e.g., pet food compositions. Another aspect of the present disclosure is pet food compositions comprising such a natural hydrocolloid system, and preparation methods thereof. The hydrocolloid system can use blends of fruit fibers, such as citrus and apple fibers, and/or plant-based polysaccharides, such as psyllium, okra, chia, flaxseed, or seaweed; and can provide a gravy and even a jelly with functionalities comparable to the existing gravies. The blends can replace currently used hydrocolloids and can be used in new recipes with natural and clean labels.

Abstract: A closure can include a base having an opening. The base can be connected to a container such that a liquid in the container, for example a creamer, is pourable through the opening of the closure into a beverage cup. The closure can include an overcap having a plug, and the plug can seal the opening when the overcap is in a closed position relative to the base. A hinge can connect the overcap to the base and be biased to establish and maintain an angle of the overcap when the overcap moves out of the closed position. Liquid retained on the overcap during opening of the overcap can then fall directly into the beverage cup during pouring due to the angle of the overcap in the open position. Any retained liquid ingredient that falls from the overcap onto the base can be confined within a ring on the base.

Abstract: A specific type of organ health marker in a companion animal can be improved by adjusting the diet of the animal to increase the amount of a compound which positively or negatively modulates the specific type of organ health marker or adjusting the diet of the animal to decrease the amount of a compound which positively or negatively modulates the specific type of organ health marker. The specific type of organ health marker can be one or more of phosphorus, alkaline phosphatase, aspartate aminotransferase, or gamma-glutamyltransferase.

Abstract: A system or method for packaging is disclosed including a packaging container with one or more flaps, optionally a packaging liner, one or more carrying handles on the packaging container, a first tear strip located on a top face of the packaging container, a second tear strip located on a bottom face of the packaging container, and one or more tabs located on the first and second tear strips. The system or method may include the use of a remnant flap on the top face of the packaging container to retain the packaging container in a closed position.

Abstract: The invention relates to a beverage machine (1) having an external housing (10) and a plurality of movable beverage preparation modules (20, 30) that are configured to process a beverage and/or a beverage ingredient to be dispensed via at least one beverage dispensing outlet (25) to a user-cup or user-mug (2). The housing (10) has a front opening (10?) and forms a cavity (10?) for housing the modules (20, 30). The or each movable module (20, 30) is insertable as a unit into an operative position into the cavity (10?) and removable out of the cavity (10?) via the front opening (10?), such as movable along a substantially horizontal direction into and out of its operative position. The or each movable module (20, 30) is insertable as a unit into the cavity (10?) into its operative position and removable out of the cavity (10?) via the front opening (10?) independently of the presence inside the cavity (10?) of any other movable beverage preparation module (20, 30) in its operative position.

Abstract: Thermally treated compositions are disclosed that include at least one plant protein source. The thermally treated composition may contain a reduced undesirable flavor of the at least one plant protein source and/or an increased desirable flavor exhibiting a distinct flavor note. Also disclosed are heat treated food or beverage products containing the thermally treated composition as well as methods of producing the thermally treated compositions and heat treated food or beverage products and methods of using the thermally treated compositions and heat treated food or beverage products.

Abstract: The invention relates to a method for applying a sealing member onto the cup-shaped container of a capsule intended for producing a beverage in a beverage production device, wherein the container has a bottom wall, a side wall with an outer surface, an open end and an annular flange which extends from the side wall of the container at the open end; the flange comprising a flange outer surface merging with the outer surface of the side wall at a transition area an flange inner surface opposite to the outer surface for being sealed with a beverage delivery wall, the method comprising the steps of: depositing molten thermoplastic polymer material by a depositing apparatus onto the outer surface of the annular flange and/or onto the transition area, subsequently pressing the thermoplastic polymer material by a punch-die while the material still being plastically deformable so as to conform it in its final shape onto the outer surface of the annular flange and/or onto the transition area thereby forming it into an

Abstract: The invention concerns a beverage preparation device (10), said device comprising: a chamber (1) for receiving and agitating a liquid, said chamber comprising an opened top (11), an opened bottom (12) and a lateral side wall (13), said chamber presenting the shape of a solid of revolution, the axis of revolution (XX?) being oriented between the top and the bottom of the chamber, a rotating unit (2) for spinning the chamber (1) around its axis of revolution (XX?), and wherein the chamber presents a shape such that when the chamber is spinning, liquid present in the chamber forms a ring of liquid along the lateral side wall (13) of the chamber above the opened bottom (12).

Abstract: The invention concerns a method for preparing a cold beverage with an apparatus (1) for mixing and storing a beverage, said apparatus comprising: —a container body (2), comprising a floor (21) and a sidewall (22) extending upwardly and longitudinally from the floor to an upper edge (221), —a removable and rotatable mixing device (23) positioned within the container body, —a motor (3) cooperating with the mixing device (23) through the floor of the container body in order to rotate the mixing device, wherein the method comprises the step of: —providing a mixing device (23), a part of said mixing device being covered with ice, —positioning said mixing device in the container body (2) in order to cooperate with the motor, —introducing at least one beverage liquid in the container body, —actuating the motor (3) to rotate the mixing device in the at least one beverage liquid.

Abstract: The present invention relates to amorphous porous particles comprising sugar, a bulking agent and surfactant, having a closed porosity of between 20 to 60% a sphericity of at least between 0.8 and 1. In a further aspect the present invention relates to a process of making said amorphous porous particles and their use as bulk sugar replacers in food products such as fat based confectionery products for example, chocolate.

Abstract: There is described an 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 1.5; (v) where microbially released means material has common microbes below given limits (preferably free of common microbes) (vi) where flavour acceptable denotes a lipase activity (LA) and a peroxidase activity (PA) both less than or equal to 2 U/g optionally a low degree of roasted flavour notes as defined herein.

Abstract: The invention relates to a capsule for the preparation of a beverage in a beverage machine by feeding liquid in the capsule and extracting a beverage out of the capsule, wherein the capsule comprises containment walls forming an interior cavity containing beverage precursor; wherein the beverage precursor comprises a combination of non-compacted beverage extractable powder and pellets of compacted beverage extractable powder and wherein the largest dimension of each pellet is at least 3.5 millimeters. The invention enables to confer different beverage characteristics, for example, change the beverage extraction and aroma release kinetics, make more intense beverages and/or improve the beverage flow released from the capsule.