Abstract: Non-meat food products are provided that have the appearance and the texture of cooked meat. Methods for making such non-meat food products are also provided. In an embodiment, a method includes mixing dry ingredients comprising vegetable proteins with wet ingredients including water and/or oil to form a non-meat dough; heating the non-meat dough under pressure; maintaining the pressure while transferring the heated non-meat dough to a cooling device; and gradually cooling the heated non-meat dough while gradually decreasing pressure on the heated non-meat dough, to form a non-meat food product. The mixing can be performed by a batch or continuous mixer; the heating can be performed by a device selected from the group consisting of a high shear emulsifier, a heat exchanger, and a dielectric heater; and the gradual cooling can be performed by a heat exchanger.

Abstract: The present invention relates to nutritional compositions for infants or young children and their health effects, that comprise at least one fucosylated oligosaccharide and at least one N-acetylated oligosaccharide. These nutritional compositions are for use to prevent and/or treat infection in an infant or young child, by promoting and/or reducing specific microbiota communities in an infant or young child.

Abstract: A beverage preparation machine (1) comprises a source of liquid (2,3) and a dispensing outlet (4) connected via a pump (10) that includes a chamber (11) and a displaceable wall (12) delimiting the chamber (11). The pump (10) further has: an electric actuator (13) driving the displaceable wall (12) for causing an inflow of liquid from the source into the chamber (11) and for causing an outflow of liquid from the chamber (11) to the dispensing outlet (4); and a powering unit (14) that comprises an electric power source (142) and that is configured for supplying power to the actuator (13).

Abstract: A capsule processing machine (1) for preparing a beverage from a capsule (5) having a body (50) containing an ingredient. The machine (1) has a holder (10) with a cavity (11) having an upwardly oriented mouth (12) and a cover (20) cooperating with the holder (10). The cover (20) and the holder (10) are relatively movable along a movement path (14) from: an open position for inserting the capsule (5) inbetween the holder (10) and cover (20) into the cavity (11) and/or for removing the capsule (5) therefrom; to a closed position for extracting the capsule (5) in the cavity (11). The machine (1) includes a capsule transfer device (30) having a capsule guide (31) for guiding the capsule (5) from the holder (10) to a used-capsule evacuation area (40). The capsule guide (31) extends along an evacuation direction (31?) and is configured to seize the capsule (5) and hold the capsule (5) above the holder (10) and to guide the capsule (5) towards the evacuation area (40) along the evacuation direction (31?).

Abstract: The present invention relates to use of a composition for maintenance of bone and/or cartilage health or prevention, alleviation and/or treatment of bone and/or cartilage disorders.

Abstract: The present invention relates to compositions for fortifying food and/or beverages with iron. More specifically, the present invention relates to compositions comprising Fe(lll), phytic acid, a hydrolysed protein and an acidity regulator, which provide stable and soluble sources of iron for fortifying food and/or beverages.

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: A frozen confectionery product, a method of manufacturing same, and an apparatus are provided. The apparatus manufactures a frozen confectionery product by rotary vertical extrusion. The apparatus comprises a nozzle at least one ice cream passage with at least one inlet port and an outlet portion, and at least one chocolate passage with respectively an inlet port and an outlet port. The outlet ports are provided in the nozzle and have elongated cross-sections, and each chocolate outlet port extends in parallel to an ice cream outlet port, to form annular or helical chocolate layers upon rotation of the nozzle and the container with respect to each other.

Abstract: A capsule for the preparation of a beverage can include a container and a beverage ingredient contained therein. The container can include at least one support having a section on which a plurality of sequences of symbols is represented; each symbol is sequentially readable, by a reading arrangement of an external device, while the capsule is rotated along an axis of rotation. Each sequence can code a set of information related to the capsule, and at least one of the sequences can include symbols defining a preamble sequence that allows determination of a position of the symbols in the associated sequence coding the set of information related to the capsule. The container can include a cup-shaped body having a flange-like rim and a lid connected to the body, the support can be on a bottom of the rim, and the bottom of the rim can be opposed to the lid.

Abstract: The present invention relates to a beverage preparation machine (10) for preparing a liquid beverage from a cartridge, the machine comprising a first liquid supply circuit (13) configured for selectively providing liquid of predefined temperature and/or volume from a liquid reservoir (22) of the machine (10) to a cartridge inserted into the machine, a second liquid supply circuit (14) configured for selectively providing liquid of predefined temperature and/or volume from the liquid reservoir (22) of the machine to a liquid delivery outlet (11b) of the machine, a control unit (15) for controlling the first and second liquid supply circuit (13, 14), and a network unit (16) comprising a network interface for communication with an external electronic device (1) over a network, wherein the control unit (15) is configured to individually control the selective provision of liquid from the first and the second liquid supply circuit (13, 14) in response to information obtained via the network unit (16).

Abstract: The present invention relates to a foaming aid and the processes of preparing the same from a coffee extract. The present invention further relates to the use of the foaming aid in the preparation of a beverage including a coffee product such as a as a soluble coffee product. In particular the present invention relates a coffee product, such as a soluble coffee product, that generates stable espresso-type foam or crema upon reconstitution.

Abstract: The present invention relates to the field of poly- and oligosaccharides and their dietary effects. In particular it relates to a method of producing a branched ?-glucan. Further aspects of the invention are a branched ?-glucan comprising linear segments of (?1?4) linked D-glucose units interspersed with (?1?6) glucosidic linkages and having (?1?4,6) branching points; a food composition; and the use of an ?-glucanotransferase enzyme for reducing the digestible carbohydrates of a starch containing food material.

Abstract: An beverage-preparation apparatus includes a capsule receptacle (204, 300, 400, 416, 500) receiving a beverage capsule (306, 418) containing a quantity of a beverage ingredient, and an injection head (202) for injecting fluid into said beverage capsule (306, 418) to produce a beverage, said injection head (202) being mobile between a first, inactive position and a second, active position, and further having a biasing device (226, 304) selectively preventing the injection head (202) from remaining in the first, inactive position, and a capsule-detecting means (308, 402, 404, 422, 508) activating the biasing device (226, 304) when the presence of a beverage capsule (306, 418) within said capsule receptacle (204, 300, 400, 416, 500) is detected.

Abstract: A valerian composition includes a therapeutically effective pharmaceutical dosage form having a solid core including a polymer in which valerian and a valerian stability improving amount of an acidifying agent are contained. The valerian stability improving amount of acidifying agent being sufficient to impart a pH of 2 to 5 to the polymer.

Abstract: The present application relates to a method for managing the development and manufacturing process of a therapeutically effective formulation. Peanut proteins are characterized from peanut flour and encapsulated formulations made using the peanut flour for oral immunotherapy of peanut allergies.

Abstract: A valerian composition includes a therapeutically effective pharmaceutical dosage form having a solid core including a polymer in which valerian and a valerian stability improving amount of an acidifying agent are contained. The valerian stability improving amount of acidifying agent being sufficient to impart a pH of 2 to 5 to the polymer.

Abstract: The present invention relates to a capsule for preparation of a specific coffee beverage and in particular a Turkish coffee.

Abstract: Frothing device (40) for the use in a machine (100) for foaming and/or heating a fluid, comprising at least a first body (15) and a second body (16) assembled together to configure the frothing device (40); at least one of the first or second bodies (15, 16) comprising cavities to configure fluid conduits when the bodies (15, 16) are assembled together; the fluid conduits comprising a steam conduit (21) through which steam flows and heats the fluid; a fluid conduit (28) though which fluid flows by the under-pressure created when steam circulates through the steam conduit (28); and an air conduit (22) configured to be able to add air to the fluid conduit (28); the fluid conduits further comprising an expansion chamber (18) having an internal restriction in section allowing the fluid to be frothed when air has been added to the fluid conduit (28).

Abstract: The invention discloses a composition comprising an oligosaccharide mixture, said oligosaccharide mixture comprising from 40 to 80 wt % of fucosylated oligosaccharide(s), from 10 to 50 wt % of N-acetylated oligosaccharide(s), from 5 to 40 wt % of sialylated oligosaccharide(s) and from 0 to 20 wt % of precursor(s) of human milk oligosaccharide, for use in preventing and/or in treating necrotizing enterocolitis in infants and young children.

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 reducing 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.