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 concerns a capsule (1) for food or beverage preparation having a capsule body defining a compartment for containing a precursor ingredient, the capsule body being a volume with one symmetry plane or one symmetry axis so as to define at least two symmetrical volume segments, the capsule (1) being suitable for coupling any of its body segments to a food or beverage preparation machine (14) for injection of a mixing ingredient from the machine within the capsule, characterized in that the capsule (1) comprises at least two codes (15) each located in one body segment, each code (15) carrying two different alternative values of a same beverage preparation setting.

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.

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.

Abstract: Beverage preparation device (1) for preparing a beverage from a beverage dose (2) comprising: —a brewing unit (3) for receiving the dose (2) and preparing a beverage from the ingredients contained within the dose and pressurized liquid injected in the dose, —a pressure pump (4) for supplying pressurized liquid to the brewing unit (3), —beverage dispensing means (5) connected to the brewing unit and comprising a beverage injector (6) arranged for dispensing the beverage through a bottom (8) of a beverage receptacle (7); wherein the beverage dispensing means (5) comprises a residual beverage draining valve (9), between the beverage injector (6) and the brewing unit (3), which is arranged to be moved between a beverage dispensing position and a residual beverage draining position, wherein the residual beverage draining valve (9) and/or the beverage receptacle (7) comprise valve activation means (10) arranged to move the draining valve between a beverage dispensing position in response to the engagement of the bo

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(III), phytic acid, a hydrolysed protein and an acidity regulator, which provide stable and soluble sources of iron for fortifying food and/or beverages.

Abstract: Use of a sugar selected from lactose, fructose and raffinose, for increasing serpin expression in Bifidobacterium longum strain CNCM I-2618.

Abstract: The present invention relates to a compound having general formula I for use in the activation of AMPK. A composition comprising said compound for use in the activation of AMPK is also provided. Said compounds are 9,10 dihydrophenanthrenes, in particular selected from the group consisting of: (i) Lusianthridin i.e. 7-Methoxy-9,10-dihydrophenanthrene-2,5-diol, (ii) 7-Methoxy-9,10-dihydrophenanthrene-2,3,5-triol, (iii) 9,10-dihydrophenanthrene-2,5-diol, (iv) 9,10-Dihydrophenanthrene-2,4,7-triol (v) 9,10-Dihydro-7-methoxy-3,5-phenanthrenediol, and the activation of AMPK improves the condition, disorder, or disease related to cardiometabolic health, obesity, type 2 diabetes, non-alcoholic fatty liver disease, cardiovascular disease, and cancer.

Abstract: A method for preparing a beverage from a substance contained in a capsule is provided. The method includes rotationally driving the capsule at an adjustable rotational speed while feeding liquid into the capsule and draining the beverage produced in the capsule by a beverage draining means. Flow resistance of the beverage draining means is modified by at least one valve, and a state of the at least one valve is controlled by external valve operating means to modify the flow resistance of the beverage draining means while draining the beverage. The external valve operating means applies a force from outside the beverage draining means, and a magnitude of the force is not based on the beverage flowing inside the beverage draining means.

Abstract: The invention relates to method for preparing a foodstuff in a food processing system (100), the system comprising solid state radio frequency cooking means (51) that transmits an electromagnetic wave to a food substrate and a cavity where the food is cooked, the method monitoring the return power losses, which are the difference between the power emitted by the solid state radio frequency cooking means (51) and the reflected power in the cavity, for optimising the delivery of the radio frequency power to the food substrate by controlling and adjusting at least two parameters: the emitted frequency of the solid state radio frequency cooking means (51) and the distance of the cooking means (51) to the food substrate. In the method of the invention, the dielectric properties, the water content and/or the compaction of the food substrate are monitored throughout the preparation method.

Abstract: The invention provides compositions and methods for metabolic health in an animal comprising administering a non-ketogenic composition to the animal, wherein the non-ketogenic composition comprises about 5% to about 25% carbohydrates, about 30% to about 60% protein, and about 10% to about 40% fat. Additionally, the composition can have a protein to carbohydrate ratio of at least 2:1.

Abstract: The invention relates to a method of manufacturing a frozen confection comprising providing a frozen confection to be coated, providing a liquid coating composition which comprises less than 25% of saturated fatty acids and which solidifies in a two-step crystallization at a temperature of ?15° C., at least partly coating the frozen confection, letting the coating composition perform a first crystallization event, and letting the at least partly coated frozen confection perform a second crystallization event. The invention also relates to a at least partly coated frozen confection obtained by this method of manufacturing.

Abstract: The invention concerns A container (10) for storing, metering and dispensing bulk material, the container comprising: —a tank (1) to store the bulk material, said tank comprising a close top end and an opened bottom end, and said tank presenting an essentially cylindrical shape, —a dispensing closure (2) to dispense the bulk material from the opened bottom end of the tank, said dispensing closure comprising: an inner rotatable member (22) with at least one aperture (221), said inner rotatable member being rotatable around a longitudinal central axis (XX), and said inner rotatable member comprising central connecting means (223) designed to removably engage with a rotating shaft extending along the central axis (XX), an outer fixed member (21) with a central aperture (213) and at least one outlet aperture (211) therein, wherein the inner rotatable member (22) is configured for being selectively rotatable with respect to the outer fixed member (21) such that at least in one rotational position of the inner memb

Abstract: The invention concerns a beverage dispenser comprising: a housing (4) at least two containers (2) for storing a water soluble beverage powder, each container comprising a tank (21) and an outlet (22), at least two dissolution chambers (3), each being operatively linked to one of the containers (2) for preparing a beverage from the water soluble beverage powder and a diluent, for each dissolution chamber (3), an extractor hood (5) at the top of said dissolution chamber, an evacuating fan (6), an extraction device (7) connected to each extractor hood (5) and to said evacuating fan (6), said extraction device comprising internal paths (71) for guiding flows from the extractor hoods through the extraction device, wherein: the extraction device (7) is an essentially parallelepipedic box connected: to each extractor hood (6) through cooperating holes (71) on its front lateral side, and to the evacuating fan (36) through one cooperating holes (72) on one other lateral side, the box of the extraction device i

Abstract: A machine (1) for dispensing a beverage (100) has a beverage directing guide (10), an evacuation guide (20) and an actuator (30). The directing guide (10) is movable between a dispensing position and a non-dispensing position. The directing guide (10) is configured to deliver beverage (100) or waste liquid (101) into the evacuation guide (20) towards the placing area (2) or towards the waste collector (3). The directing guide (10) is movable relative to the evacuation guide (20). The evacuation guide (20) is actuated by the actuator (30) to act on the directing guide (10) so as to move the directing guide (10) towards at least one of the dispensing position and the non-dispensing position.

Abstract: Apparatuses for detecting swallowing disorders and methods for using same are provided. In a general embodiment, the apparatuses include a disposable sensor base and a sensor that is received by the disposable sensor base. The sensor base includes a sensor interface having a predetermined cut-away shape and a directionally-keyed mating surface. The sensor includes a handle portion having a shape that corresponds to the predetermined shape of the sensor interface, a support portion configured to be received by the directionally-keyed mating surface when the sensor is inserted into the sensor interface, and electronics configured to collect data sensed by the sensor. The apparatuses of the present disclosure can be attached to a patient's neck to detect and/or diagnose swallowing disorders during a swallowing test.