Abstract: This invention relates to compositions for use in the promotion of the development and/or of the growth of the surface area of the small intestine and in the associated improvement of the digestive capacity in an infant or in a young child.

Abstract: A machine (1) has a unit for preparing and dispensing via an outlet (36) a beverage. The machine includes: an outside housing (30) with one or more outside faces (30a,30a?,30b,30c,30d); and at least one placement member (30e) for resting onto a generally flat external support surface (5) in a configuration such that the unit is in an orientation for preparing and dispensing the beverage via the beverage outlet (36) to a beverage dispensing surface (5,37). At least one placement member (30e) is movable and has: a deployed placement position providing a stability of the unit in this orientation on the external support surface (5); and a retracted rest position within the outside housing (30) or collapsed against the outside housing (30).

Abstract: The present invention relates a sugar reduced wafer composition comprising, 60-80 wt. % of flour, 10-23 wt. % of sucrose, 0.5-8.0 wt. %, preferably 0.5-5 wt. % of oil or fat and 5-20 wt. % of non-digestible fibers wherein the total amount of mono and disaccharides is 10-25 wt. %; all wt. % being in weight percentage of the composition dry mass. The invention also relates to a baked sugar reduced wafer such as a wafer cone or edible container made with this composition and a process for manufacturing the sugar reduced wafer.

Abstract: The present invention relates to a compound, in particular a meroterpenoid compound, or salt thereof, for use in the prevention and/or treatment of a neurological disorder in an individual. The compound of the invention can promote lactate secretion. A composition comprising the compound of the invention, and a food or food extract enriched with said compound or composition is also provided.

Abstract: The present invention relates to a process for preparing a liquid cheese composition comprising a blue cheese, a fresh cheese and a vegetable oil, wherein the liquid cheese composition does not comprise a food additive added beyond the food additives present in the cheeses. A further aspect of the present invention is the resulting blue cheese composition.

Abstract: Disposable foaming device (100) for foaming a fluid (1) comprising a container compartment (20) and a foaming compartment (10), the container compartment (20) being pressurized by primary incoming air (14?) so that the fluid (1) is driven into the foaming compartment (20), wherein the foaming compartment (20) is provided with secondary incoming air (15?) to be mixed with the fluid (1) coming from the container compartment (20), the foaming compartment (10) being designed in such a way that the mixture of air and fluid (1) is moved under certain level of shear stress calculated so that it allows the mixture of air and fluid (1) to be emulsified in the foaming compartment (10).

Abstract: A composition contains at least one probiotic or enzyme selected from the group consisting of (i) a probiotic having ?-glycosidase activity or a ?-glycosidase, (ii) a probiotic having esterase activity or an esterase, (iii) a probiotic having both ?-glycosidase activity and esterase activity or an enzyme having both ?-glycosidase activity and esterase activity, (iv) a first probiotic having ?-glycosidase activity and a second probiotic having esterase activity, (v) a probiotic having ?-glycosidase activity and an esterase, (vi) a ?-glycosidase and a probiotic having esterase activity and (vii) a ?-glycosidase and an esterase. The at least one probiotic can form one or more of oleuropein aglycone, elenolic acid, hydroxytyrosol acetate or hydroxytyrosol from oleuropein. The composition can comprise oleuropein.

Abstract: A method can classify cervical accelerometry data acquired for a swallowing event to identify a possible swallowing impairment in a candidate. The method can include receiving axis-specific vibrational data for an anterior-posterior (A-P) axis and a superior-inferior (S-I) axis and representative of the swallowing event, for example from an accelerometer operatively coupled to a processing module that is a local or remote computing device. The method can include extracting one or more specific meta-features from the data and then outputting from the processing module a classification of the swallowing event based on the extracted meta-features, for example a first classification indicative of normal swallowing or a second classification indicative of possibly impaired swallowing.

Abstract: The invention concerns a system of: —a beverage preparation apparatus, wherein said apparatus comprises a mainframe (1) supporting a diluent supply (4), at least two container areas (11) with identification means reader device (13), at least two dissolution chamber areas (12), with identification means reader (14), and a user interface (16), and—a multiplicity of containers (2), with identification means (23) identifying the nature of the soluble beverage ingredient the container is designed to store, and—a multiplicity of dissolution chambers (3) with identification means (34) identifying the nature of the soluble beverage ingredient the dissolution chamber is designed to dissolve, wherein the apparatus comprises a control system (18) configured for comparing, for each pair of a container housed in a container area and a dissolution chamber housed in the chamber area positioned under the container area and receiving the soluble beverage ingredient from said container, the identification means (34) of the dis

Abstract: An apparatus includes a housing with an inlet for a pasty product to be aerated and an outlet for the aerated product. The apparatus includes at least a first set of a rotor and a stator and a second set of a rotor and a stator. The apparatus further includes a gas injector for injecting, upstream of the first set of the rotor and the stator, a gas into the pasty product to be aerated. The apparatus further includes an intermediate mixing chamber provided in the housing between the first and the second sets of the rotor and the stator . A secondary product introduction member protrudes into the intermediate mixing chamber so as to issue into the intermediate mixing chamber. A method for aerating a pasty product is also provided.

Abstract: The present invention relates to flavour generation. In particular the invention relates to a method for flavour generation in a heat-treated food product using a prolidase enzyme. The invention also relates to a heat-treated food product prepared according to the method of the invention.

Abstract: Nutritional products, uses thereof, methods for the manufacture and methods for improving the cohesiveness of the nutritional products are disclosed. The nutritional products have improved cohesiveness for promoting safer swallowing of food boluses for individuals having swallowing difficulties such as dysphagia.

Abstract: The invention relates to a manufacturing process for the production of a bouillon tablet or bouillon cube. In particularly the invention relates to a process for the production of a bouillon tablet or bouillon cube wherein the hygroscopic amorphous ingredients are encapsulated with fat and wherein the encapsulated hygroscopic amorphous ingredients have a fat content of between 22 to 80%.

Abstract: A synthetic nutritional composition comprising a mineral for use to promote, support or optimise de novo myelination, in particular the de novo myelination trajectory, and/or brain structure, and/or brain connectivity, and/or intellectual potential and/or cognitive potential and/or learning potential and/or cognitive functioning in a subject, in particular a formula fed subject.

Abstract: Edible chews having a polygon-shaped cross-section, such as a star-shaped cross section. This cross-sectional shape provides an increased surface area and forms edges, and these features clean teeth of an animal such as a dog. These edible chews have a soft chewy texture which avoids or significantly reduces gum bleeding which is caused by known dental treats with typically have a hard texture.

Abstract: The present invention concerns a food and beverage preparation machine (1) comprising a machine body (2), a fluid system for preparing and dispensing a beverage, a beverage dispensing opening, and a cup tray (6) attached to the machine body in at least two possible height positions. According to the invention, the machine comprises a pit (7) with a cylindrical opening located below a dispensing opening, said cylindrical opening comprising at least one guiding pin (8), and the cup tray comprises a horizontal plate (10) and a vertical cylinder (11), the cylinder having a vertical cam groove (12) adapted to receive said guiding pin in a slidable manner for displacing the cup tray in height, and superimposed horizontal groove branches (13) extending from the vertical groove, advantageously through lower and upper curved camways defining a cusp-shaped cam path, for fixing the cup tray at predetermined height positions.

Abstract: A composition and method for administering an active agent to a pet, such as a dog, a cat or a horse. The composition may comprise a yogurt-based chewable delivery matrix and a plurality of water-soluble film pieces dispersed throughout the chewable delivery matrix. The composition may also comprise a delivery matrix having at least 15% by weight of crude protein and a plurality of water-soluble film pieces dispersed throughout the delivery matrix. The plurality of water-soluble film pieces encompass an active agent therein, wherein the active agent is rapidly released from the composition upon contact with saliva from the pet. At least a portion of the released active agents may be oromucosally absorbed by the pet.

Abstract: Use of a lentil product to increase the bioavailability of non-haem iron in a composition comprising one or more anti-nutritional factors.

Abstract: A composition includes at least one carrier containing a polysaccharide, at least one antioxidant and at least one amino acid selected from cysteine, lysine, alanine and arginine. Such a composition can be used for protection of microorganisms during drying, storage and/or reconstitution. A culture powder, a process of making the culture powder, and products containing the culture powder are also disclosed.

Abstract: Shelf stable, expanded or popped snack products are disclosed that contain at least one fruit ingredient and/or at least one vegetable ingredient. Also disclosed are methods of producing and using the snack products.