Abstract: Infant cereals play a significant role in the complementary baby feeding period. Provided is a preparation method for infant cereal, with a special focus on whole grain infant cereals as well as gluten free cereals. There is mounting evidence of many benefits of whole grain consumption for human health. Similarly, consumers often link the term whole grains to healthiness, which becomes a more important factor when selecting an infant cereal brand. Whole grain cereals ought to be presented as early as possible during infancy. Nonetheless, the greatest challenge that food manufacturers are facing is to drive consumers' acceptance, including taste. The complementary infant feeding is unquestionably key in shaping food preferences of infants. Therefore, it is a suitable period in life at which to introduce whole grain cereals for acceptance across the entire lifetime.

Abstract: Disclosed is a waffle tong device and a method of using the waffle tong device. The waffle tong device being arranged so that a first and second side of the waffle tong device can be brought together by compressing a spring biased connector and once compressed, the waffle tong device can be placed on a waffle maker, filled with waffle batter and the waffle batter cooked to form a stuffed waffle. The spring biased connector configured such that once the waffle batter is cooked, the waffle tong device can be removed from the waffle maker and allowed to open whereupon the resultant stuffed waffle can be removed from the waffle tong device. Handle portions can be applied to the connector to allow for manipulation of the waffle tong device without risk of burns.

Abstract: The present invention relates to a method for manufacturing a proteo-oleaginous-based fermented food product and to the product obtained by means of this method. The product is characterized by an origin that may be 100% plant-based, and in particular free of dairy or animal product and therefore perfectly suitable for individuals on a lactose-free or vegan diet. The method comprises steps of grinding and/or homogenizing, of mixing with ferments, of incubating, and optionally of salting.

Abstract: A multilayer sheet for controlling growth of post-harvest pathogens in agricultural product, use thereof for controlling growth of post-harvest pathogens during packaging, storing and/or transportation of agricultural products, and a method comprising the use thereof.

Abstract: A method is described for treating bran to improve sensory attributes in food products made with the treated bran. The method includes acidifying a bran to a pH of less than 5 for a period of time sufficient to achieve an increase in soluble protein, then increasing the pH to at least 5.5. Also described are compositions including a treated bran, and methods of using a treated bran to increase bran content in foods or to improve organoleptic qualities in foods containing bran.

Abstract: An adhesive flavor strip is provided. The adhesive flavor strip is configured to be adhered to a beverage container or an edible product. The adhesive flavor strip includes a length, a width, and a thickness; a consumer-facing surface extending along the length and the width of the flavor strip. The adhesive flavor strip has a flavor and is configured to be licked or to make contact with the mouth of the consumer while adhered to the beverage container or the edible product to provide the consumer a taste of the first flavor.

Abstract: Described are ovenable or cook-in packages that maintain a hermetic seal. The packages include an information-laden header portion, a product portion that includes the hermetic seal and a line of weakness. The information-laden header portion is removably connected to the product portion by the line of weakness. The hermetic seal is maintained after the information-laden header portion is removed from the product portion.

Abstract: The present invention relates to a brewing apparatus (1) for making a beverage from a single-serve capsule (2), wherein the brewing apparatus (1) has a first brewing-chamber element (3), a second brewing-chamber element (4) and a sealing device (5), wherein the first brewing-chamber element (3) can be moved along a central axis (12) between a loading position, in which the first and the second brewing-chamber elements (3, 4) are spaced apart from one another, and an operating position, in which the first and the second brewing-chamber elements (3, 4) have been moved towards one another to form a substantially closed brewing chamber (10), wherein, in the operating position, the sealing device (5) is arranged between the first and the second brewing-chamber elements (3, 4), wherein the first or second brewing-chamber element (3, 4) has a liquid-feeding device (6) for injecting liquid into a single-serve capsule (2) located in the brewing chamber (10).

Abstract: A fiber-reinforced thermoplastic resin filament for a 3D printer is formed by impregnating a thermoplastic resin into a plurality of continuous reinforcing fibers, wherein: an average value S of a roundness parameter s of a cross section is 60% to 100%, the average value S being evaluated by (i) taking a photograph of the cross section perpendicular to the axial direction of the filament, (ii) drawing an inscribed circle and a circumscribed circle of the filament in a cross-sectional image and determining the diameter length of each, (iii) calculating the roundness parameter s defined by equation (1), and (iv) repeating (i)-(iii) at a plurality of locations on the filament and calculating the average value S of the roundness parameter s; and the coefficient of variation of the diameter length of the circumscribed circle is 0% to 10%.

Abstract: An edible composition, an aerosol composition, a flavor composition, a fragrance composition, or an inhalable composition includes an organosulfur compound such as prenyl mercaptan, 2-methylthiophene, 3-methylthiophene, dimethyl disulfide, diprenyl disulfide, 3-methyl-2-buten-1-yl thiolacetate, 3-methyl-1-[(3-methyl-2-buten-1-yl)sulfanyl]-2-butene, prenylmethylthiol (1-(methylsulfanyl)-3-methyl-2-butene), prenyl thioacetate, thiogeraniol, dimethyl sulfide, or a combination of any two or more thereof, and a primary terpene compound selected from the group consisting of myrcene, ?-caryophyllene, limonene, ?-pinene, ?-pinene, valencene, ocimene, terpinolene, or a combination of any two or more thereof.

Abstract: The present invention is situated in the field of food technology. The invention more specifically relates to a cream substitute wherein the milk or dairy-derived components. e.g. the milk protein component has been replaced by intact pulse protein. The invention further provides cream substitute products such as whipped cream, culinary cream, ice cream and milk dessert substitute as well as methods for producing these.

Abstract: A beverage dispensing apparatus and methods for active pressure control thereof. In one aspect, a method for controlling a beverage dispensing apparatus may include: a) determining whether a first beverage to be prepared at a first temperature or a second beverage to be prepared a second temperature has been selected for preparation, the first temperature being greater than the second temperature; and b) selecting a maximum pressure threshold for a beverage preparation fluid circuit of the beverage dispensing apparatus based on whether the first beverage or the second beverage has been selected in step a), wherein the maximum pressure threshold is set by selecting from at least a first pressure threshold when the first beverage has been determined to have been selected and a second pressure threshold when the second beverage has been determined to have been selected, the first pressure being less than the second pressure.

Abstract: Compositions which include hop materials infused with exogenous flavorant matrix and methods for infusing hop materials with a flavorant matrix are provided, wherein the method includes emulsifying a flavorant additive into a carrier system to provide a flavorant matrix; and infusing the hop material with the flavorant matrix.

Abstract: Food and beverage products including natural stabilizers, and particularly to replace EDTA, are provided. In particular, the food products comprise oil-in-water emulsions and the natural stabilizers include high molecular weight polymers which are effective to extend the shelf-life of the products.

Abstract: Provided herein are food compositions comprising recombinant fusion proteins and methods for producing the same, which allow for safe, sustainable and humane production of milk proteins for commercial use. The disclosure provides recombinant fusion proteins comprising at least first casein milk protein and a second zein protein.

Abstract: A fiber-reinforced aerogel is disclosed. The aerogel can include a porous organic polymer matrix and fibers included in the porous organic polymer matrix. The aerogel can include a thermal conductivity of less than or equal to 60 mWIm·K at a temperature of 20° C., at least a bimodal pore size distribution with a first mode of pores having an average pore size of less than or equal to 50 nanometers (nm) and a second mode of pores having an average pore size of greater than 50 nm, and a planar shape having a thickness of 5 millimeters (mm) or less and is capable of being rolled up into a roll, wherein the fibers form a woven fiber matrix.

Abstract: A process for preparing crunchy sprouted nuts and the resulting nuts of such process are disclosed herein. The nuts are submerged and soaked in water for a period of 24-48 hours. Then the nuts are drained and rinsed and allowed to dry for a period of 20-60 minutes. Next the nuts are dehydrated for a period of 24-48 hours. The result is a particularly crunchy sprouted nut.

Abstract: The present invention relates to a beverage preparation system (10) for controlling a beverage preparation process by injection of liquid into a cartridge (20), the system comprising—a pressure adjustable pump (2) for delivering different pressures upon varying at least one of its drive characteristics such as the speed of the pump, —a sensor (3) for measuring an operating parameter of the pump (2) such as a current absorbed by the pump, —a flow sensor (1) for measuring a liquid flow parameter of liquid injected into the cartridge (20), —a control unit (6) designed to control an extraction pressure of the cartridge (20) by adjusting the drive characteristics of the pump (2) based on pre-established pressure interpolation data (12) depending on the measured liquid flow parameter and the measured operating parameter of the pump.

Abstract: The present invention provides a novel process for preparing fortified milk compositions from whole mammalian milk. The process of the present invention generally involves converting dried mammalian milk into a fats-enriched fraction, a protein-enriched fraction, and a carbohydrate-enriched fraction. The process comprises treating the dried milk with a fats extracting agent to provide a fats-enriched fraction, and a residual fraction comprising proteins and carbohydrates; separating said fats-enriched fraction from the residual fraction; and removing the fats extracting agent from the separated fats-enriched fraction to produce a dry fraction of oily, fats-enriched material and a fraction enriched in proteins and carbohydrates.

Abstract: The drinks preparation machine includes a pump for delivering the preparation fluid—generally water—into a brewing chamber, which receives the portion package, as well as a flow-meter for measuring the fluid flow into the brewing chamber. Machine electronics activate the pump and acquire the results of flow rate measurement, in order for example to switch off the pump after reaching a defined delivered fluid quantity. The electronics are configured to evaluate the measured flow rate and from this evaluation to make a differentiation between a first state “brewing with an inserted portion package” and a second state “water throughflow without inserted portion package”, in order to detect the presence of a portion package in the brewing chamber.