Abstract: The invention relates to a method of producing a food or beverage product, comprising the steps of: providing an ingredient composition comprising, micellar caseins and whey proteins and having a pH of 6.1-7.1 and a concentration of 1-15 wt. % of proteins, and wherein the ingredient composition has a casein to whey protein ratio of 90/10-60/40, adding 3-25 mM divalent cations to provide a concentration of 3-8 mM free divalent cations in the ingredient composition, homogenising the ingredient composition; and subsequently pasteurising and stirring the ingredient composition at a temperature of 80°-100° C. for a period of 0.5-3 min to form agglomerated proteins comprising caseins and beta-lactoglobulin from the whey proteins, the agglomerates having a size of 5-50 microns as measured by D(4, 3) mean diameter. The invention relates also to a food or beverage product comprising aggregated proteins comprising micellar casein and whey protein aggregates, wherein the product has a pH of 6.1-7.

Abstract: The present invention relates to a liquid coffee beverage comprising liquid coffee infused with nitrogen thus producing a refreshing cold foamy and creamy beverage.

Abstract: The invention relates to a method of producing a food or beverage product, comprising the steps of: providing an ingredient composition comprising micellar caseins, whey protein and plant protein having a pH of 5.9-7.1, preferably 6.2-6.8, and having a concentration of 1 to 15 wt. % of total proteins, and wherein the composition has a micellar casein to whey protein ratio of, 90/10 to 60/40 and a micellar caseins and whey protein to plant protein ratio of 80/20 to 20/80, adding divalent cations to provide a concentration of 2.0-10 mM free divalent cations in the ingredient composition and subsequently heat treating the ingredient composition to form agglomerated proteins comprising micellar casein, whey protein and plant proteins, the agglomerates having a size of 5 to 50 microns as measured by D(4,3) mean diameter as measured by laser diffraction. The invention also relates to a product obtained by this method.

Abstract: A roasting and grinding system (100) for preparing and delivering on demand roast and ground coffee, the system having: one or more raw containers (10, 10?, 10?, etc.) having green coffee beans of the same or of different types; a roasting unit (20) receiving green coffee beans from one or more of the raw containers (10, 10?, 10?, etc.) at the time, the roasting unit (20) adapting automatically the roasting parameters to the type of green coffee beans to roast; a conservation area (30) where the roasted coffee is stored at appropriate atmosphere until it is grinded; a grinding area (40) having one or more grinding units (41, 41?, 41?, etc.) one per type of coffee to be ground, adapting automatically the grinding parameters to the type of coffee or coffee mix to be ground. The invention further relates to a raw container (10, 10?, 10?, etc.

Abstract: The invention relates to a method of producing a shelf stable ready-to-drink beverage product, comprising the steps of: providing an ingredient composition comprising micellar caseins and whey protein, having a total protein concentration of 1.5-8 wt. %, and wherein the composition has a casein to whey protein ratio of 90/10-60/40, adding divalent cations to provide a concentration of 3-20 mM free divalent cations in the ingredient composition, and 0.025-0.3 wt % of a stabilizing system comprising hydrocolloids, and subsequently heat treating the ingredient composition at ultra high temperature (UHT) at 135-150° C. for 3-30 s to form agglomerated proteins comprising casein and beta-lactoglobulin from the whey protein, the agglomerates having a size of 5-30 microns mean diameter D(4,3) as measured by laser diffraction.

Abstract: The present invention concerns a highly selective process for the preparation of an ingredient comprising 1,3-Olein-2-palmitin (OPO), a triglyceride present in human breast milk. The present invention also relates to 1,3-Olein-2-palmitin (OPO) ingredient obtainable by the process.

Abstract: The present invention relates to a nutritional composition comprising at least two human milk oligosaccharides, for use to decrease the concentration of detrimental proteolytic metabolites (e.g. branched short chain fatty acids) in the digestive tract in an infant or a young child.

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: A liquid pumping device (1) for beverage dispenser comprising: -a housing (2) with a liquid inlet (3) and a liquid outlet (4); -a gear pump (5) positioned in the housing with the liquid inlet communicating with the gear pump; wherein a flowmeter (6) is fluidly positioned in the housing (2) preferably between the gear pump (5) and the liquid outlet (4).

Abstract: The present invention relates to a nutritional composition comprising at least three human milk oligosaccharides, for use to increase butyrate production in the digestive tract in an infant or a young child. The production increases with the HMOs blend complexity.

Abstract: The present invention provides a method for producing caffeine, wherein the method comprises: (a) combining a coffee extract comprising caffeine with an aqueous organic acid; (b) crystallizing the coffee extract and the aqueous organic acid so as to form caffeine-organic acid co-crystals in an aqueous phase; (c) separating the caffeine-organic acid co-crystals from the aqueous phase; and (d) extracting caffeine from the co-crystals obtained in step (c), wherein step (d) comprises placing the co-crystals in an aqueous solution so as to form a caffeine precipitate and a solution comprising the organic acid. Also provided is a method for producing a decaffeinated coffee extract comprising chlorogenic acids.

Abstract: The present invention relates to the use of a nutritional composition having a low amount of protein, such as less than 1.8 g/100 kcal for administration to infants of non-obese and non-overweight mothers so as to reduce the risk of developing metabolic syndrome, increased weight gain, increased fat deposition, overweight, obesity, insulin resistance, glucose intolerance or diabetes mellitus later in said infant's life.

Abstract: The present invention provides various whey protein compositions as nutritional formulations suitable for use as ready-to-use liquid compositions that are shelf-stable and contains high level of intact whey protein content. The present invention further provides the methods of making such compositions.

Abstract: The invention relates to a high melting point chicken fat produced by dry fractionation of semi-liquid chicken fat. In particularly the invention relates to a chicken fat wherein the chicken fat having a total saturated fat content of 48 to 72 wt % (based on weight of total fat) comprising the fatty acids C16:0 in the range of 36 to 55 wt % (based on weight of total fat) and C18:0 in the range of 11 to 19 wt % (based on weight of total fat).

Abstract: A machine (1) for dispensing a beverage (7) includes a module (10) having a cavity (10a) and a cavity outlet (10a?) for guiding said beverage out of the cavity (10a). The cavity (10a) is delimited by a first module part (11) and a second module part (12). At least one (11) of the parts (11, 12) is movable along a module direction (10?) into a position distant from the other part (12) for transferring an ingredient capsule (2) to and/or from the cavity (10a) and into a position close to the other part (12) for processing the capsule (2) in the cavity (10a) to form said beverage (7). The machine (1) includes a guide (100) that has a guide outlet (102) and that is movable between: a dispensing position for receiving the beverage (7) from the cavity outlet (10a?) and guiding the beverage (7) along a guide direction (100?) to the guide outlet (102) to a beverage dispensing area; and a non-dispensing position for preventing liquid from being guided to the dispensing area.

Abstract: Beverage brewing units particularly for machines for preparing beverages from capsules by centrifugation are disclosed. The beverage brewing units include first and second enclosing parts moveable relative to one another that together define a centrifugal rotating chamber assembly arranged for receiving a capsule and for rotating it for the extraction of the beverage. Also disclosed are beverage production devices that include the beverage brewing units.

Abstract: Compositions for treatment or prevention of autism disorders are provided, and the compositions contain a therapeutically effective amount of a compound selected from the group consisting of Menthol, Linalool, Icilin and combinations thereof. Methods for treatment or prevention of autism disorders are also provided, and the methods include administering such compositions.

Abstract: The present invention relates to edible webs comprising microorganisms, such as probiotics. In particular, the present invention relates to an edible web having microorganisms, such as bacteria, probiotic bacteria, bacteriophages or viruses printed thereon, e.g. by the use of inkjet printing. In addition the invention relates to methods of producing such edible webs, to various products comprising the edible webs as well as to use of the edible webs comprising microorganisms.

Abstract: A capsule for the preparation of a beverage in a beverage preparation device having a flange partially made of paper and partially made of polymer so as to improve the inside tightness of the capsule, such as to prevent air enters inside the capsule via folds and creases, is disclosed. Methods of producing and using the capsule are also disclosed.

Abstract: A beverage preparation machine (1) comprises: a beverage preparation module (20, 30) having a front face (21) with an outlet (31) for dispensing a prepared beverage; and a cup support (10) located under the outlet (31) for placing a cup (2) under the outlet (31). The cup support (10) has a rear face (11) removably assembled to the front face (21) by a mechanical connector arrangement (12,22) that comprises a front hook (22) on the front face (21) disassemblable from a corresponding rear hook (12) on the rear face (11). The rear hook (12) has a retaining element (121) and the front hook (22) has a retaining element (221), the retaining elements (121,221) being mutually engaged when the cup support (10) is assembled to the front face (21) and disengaged when the cup support (10) is disassembled from the front face (21).