Abstract: A specific bacterium 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 bacterium or to decrease the amount of a compound which positively or negatively modulates the specific type of bacterium. The specific type of bacterium can be one or more of Bifidobacterium, Lactobacillus, or Clostridium perfringens.

Abstract: A method of treating or preventing impaired mobility in an older adult includes administering to the older adult an effective amount of a composition containing at least one ingredient for cognitive ability, at least one ingredient for muscle and/or bone quality, and at least one ingredient for joint quality and/or functionality. The older adult can be an elderly individual and/or can have a condition that is one or more of frailty, pre-frailty, sarcopenia, recovering from sarcopenia, malnutrition, at risk of malnutrition, undergoing rehabilitation, and being scheduled to undergo rehabilitation, disorders impacting mobility such as osteoporosis, osteoarthritis, pre-osteoarthritis, osteopenia, cognitive decline. In a non-limiting example of the composition, the at least one ingredient for muscle and/or bone quality and the at least one ingredient for joint quality include a protein source, omega-3 fatty acids, and a polyphenol.

Abstract: A control method for a viscous semi-liquid frozen or hot food dispenser comprising a stirring means configured to stir the food, a motor (50) configured to drive the stirring means to rotate, a refrigerating means or heating means configured to input cold energy or heat energy into the food, a rotation speed sensor (80) configured to detect a stirring speed, and a temperature sensor (13) configured to detect the food temperature, the control method comprising the steps of: a) refrigerating or heating the food by the refrigerating means or heating means; b) comparing the food temperature detected by the temperature sensor (13) with a target preset value of the food temperature, and determining to continue the refrigeration or heating, or to stop the refrigeration or heating and to keep stopping for a preset time; c) intervening by corresponding adjustment of the target preset value when a data set collected from the rotation speed sensor (80) shows that change trend of the rotation speed meets predefined inter

Abstract: A machine (1) for preparing and dispensing a beverage (2) comprises: —a main body (10) containing a unit (11, 12, 13, 14, 15) for preparing said beverage (2) to be dispensed via an outlet (21) to an external user-recipient (3) at a user-recipient placement location (30); —an auxiliary body (20) that is movable relative to the main body (10) inwards into the main body (10) into a retracted position and outwards from the main body (10) into a deployed position; —a control unit (16) for controlling the preparation unit (11, 12, 13, 14, 15) to supply said beverage (2) to the outlet (21); and—a user-interlace (17, 17?) connected to the control unit (16). The user-interface (17, 17?) is located on the auxiliary body (20) and is movable therewith.

Abstract: The present invention relates to clean label beverage products. In particular, the invention is concerned with combination of a protein system induced by controlled aggregation of milk proteins and only one hydrocolloid, high acyl gellan gum, which imparts outstanding sensory attributes on beverage product, in particular when containing reduced fat/sugar. A method of producing such beverage and the products obtainable from the method are also part of the present invention. The present invention also relates to a RTD coffee beverage.

Abstract: Animal litter compositions having relatively low densities are described herein. Methods of manufacturing such litter compositions are also described.

Abstract: A method for producing a nutritional composition comprising the steps: (a) providing a solution comprising at least one mineral for a nutritional composition; (b) adding at least one potato protein to the solution of step (a); (c) adding at least one carbohydrate and/or at least one fat to the solution of step (b); and (d) spray drying the solution of step (c).

Abstract: The present invention relates to a composition comprising triglycerides, surfactant, self-assembled structures and vitamin A or provitamin A. Further aspects of the invention are a food product, the use of a composition comprising triglycerides, surfactant and self-assembled structures to stabilize vitamin A or provitamin A and a process for preparing a stabilized vitamin A or provitamin A composition.

Abstract: A specific type of digestibility 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 digestibility or adjusting the diet of the animal to decrease the amount of a compound which positively or negatively modulates the specific type of digestibility. The specific type of digestibility can be one or more of organic matter digestibility, dry matter digestibility, fiber digestibility, energy digestibility, fat digestibility, or protein digestibility.

Abstract: Compositions comprise an amount of cinnamaldehyde that is orally tolerable, thus avoiding an unpleasant mouth feeling, and also tolerable in the gastrointestinal tract. The cinnamaldehyde is supplemented by zinc, and the combination can be effective to increase at least one of energy expenditure, sympathetic nervous system activity, or fat oxidation. The composition comprising the combination of cinnamaldehyde and zinc can be used in a method to support weight management or promote weight loss, a method for preventing obesity or overweight, and a method for treating obesity or overweight. The composition can improve one or more of insulin sensitivity, glucose tolerance, cognitive performance, cognition, mood or memory.

Abstract: A first film can be conveyed through a horizontal form-fill-seal machine that contains tooling stations in which bottom sealer bars are positioned in different tooling stations relative to side sealer bars. The first film can be processed by the machine to form a first pouch. After the first pouch is formed, a vertical height of one or more of the side sealer bars and/or one or more of the bottom sealer bars can be selectively adjusted. The same bottom and side sealer bars remain in the machine during the selective adjusting of the vertical height. After the selective adjusting of the vertical height of the component, a second film can be conveyed through the horizontal form-fill-seal machine. The second film can be processed by the machine to form a second pouch having at least one dimension that is different than the first pouch.

Abstract: The present disclosure provides methods for enabling an individual having a cat allergy to have a cat as a pet. Such a method can include quantitatively determining a threshold in the individual for an environmental level of an allergen produced by the cat and selecting a cat or a breed of cat that creates an environmental level of the allergen that is less than the threshold. Additionally, such a method can include lowering the allergens disseminated by the cat by treating the environment inhabited by the cat during a time period where the cat expresses elevated allergens.

Abstract: The invention discloses a composition comprising oligosaccharide, for use in the prevention and/or treatment of skin conditions and/or skin diseases by increasing SCFA, in particular colonic propionate and butyrate. Said skin disease is in particular atopic dermatitis.

Abstract: The present invention relates to an edible composition having a lipid continuous phase and self-assembled structures, the composition comprising oil, phospholipids, caffeine and water. Further aspects of the invention are the use of a composition to provide controlled release of caffeine, a composition for use in the treatment or prevention of drowsiness, the non-therapeutic use of a composition to increase mental alertness, and an edible capsule.

Abstract: The present invention relates to a method for producing roast coffee beans with improved aroma, wherein extracted roast coffee beans are treated with an aqueous liquid comprising glycosidase to hydrolyse carbohydrates in the coffee beans, and the aqueous solution is subsequently used to infuse green coffee beans before roasting.

Abstract: A beverage capsule (100) comprises a capsule body (102) defining a cavity (104) and comprising a first end face (106) cooperating with the water injecting means (206) of a beverage-preparation apparatus (200), and further comprises a cup-shaped partition (114) extending into said cavity (104) from a second end face (116) of said capsule body (102) opposite said first end face (106), forming a space (118) between the partition (114) and first end face (106), and a chamber (117) within the partition (114) in which a quantity of a beverage ingredient (120) is disposed, a fluid communication means (126) establishing fluid communication across said partition (114).

Abstract: The invention relates to a method of producing a dairy concentrate, 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 3-25 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°-105° 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 3-50 microns as measured by D(4,3) mean diameter. The invention also relates to a method with an ultra-high temperature treatment of the ingredient mix.

Abstract: Container (3) for producing of a beverage capsule containing a beverage ingredient, consisting of a formed laminated structure comprising a cup portion (3) with a depth-to-width ratio of at least 0.3 and a peripheral flange (4); said laminated structure comprising an aluminium foil (9) as a middle layer and comprising on the inner side of the aluminium foil (9) a sealing layer (10, 16); wherein the laminated structure further comprises at least one outer polymer film (13) laminated on the outer side of the aluminium foil (9) using a laminating adhesive layer (15) and in that the outer polymer film (13) is printed at its inner surface and is made of semi-crystalline polymer.

Abstract: The present invention relates to a coffee beverage comprising a high yield coffee (HYC) infused with nitrogen thus producing a refreshing cold foamy and creamy beverage; wherein HYC represents liquid coffee having anhydrocarbohydrate content between 25 and 42% w/w.