Abstract: Disclosed are infant formulas and corresponding methods of using them to promote retinal health and vision development in infants. The formulas, which are free of egg phospholipids and comprise fat, protein, carbohydrate, vitamins, and minerals, including docosahexaenoic acid and, on a ready-to-feed basis, at least about 50 mcg/liter of lutein, wherein the weight ratio of lutein (mcg) to docosahexaenoic acid (mg) is from about 1:2 to about 10:1. The formulas are also believed to be especially useful in reducing the risk of retinopathy of prematurity in preterm infants.

Abstract: An Avocado De-seeder and De-skinner and Method is disclosed. The cutting, deseeding and pulping sequences is conducted by three separate stations along a conveyor system. At a first station, the incoming avocados (including the seeds) are cut into two halves. At a second station, the seed-halves are plucked cleanly from the avocado half without damaging the pulp. At a third station, the skin is removed cleanly from the pulp and discarded. In order to insure that the skin is easily removed and that the pulp is left undamaged, the skin side of the (seeded) avocado halves is heated enough to release the skin, but not so much as to damage the pulp. This heating step is conducted as the de-seeded avocado halves are being conveyed from the de-seeder to the de-skinner.

Abstract: A member with a first body having a through hole along a longitudinal axis thereof along which a beverage is fed from a percolation chamber. A first cup-shaped body is axially aligned under the first body, and a ball, which stops the flow of the beverage under the bias of a spring, is between the hole and the inside of the first cup-shaped body until the beverage reaches a given pressure. A second cup-shaped body houses the lower part of the first body and the first cup-shaped body and internally defines a chamber. A first through window is defined in the first cup-shaped body under the stopping zone of the flow in the hole; and a second through window is defined in the second cup-shaped body, through which contact between the beverage and air is made and is suited to feed the beverage from the chamber outwards.

Abstract: A method of producing tea syrup comprises contacting a plant material and/or plant extract with hot water to produce a tea. The method comprises filtering the tea to produce a tea filtrate, adding sugar to the tea filtrate, and then reducing the pH of either the tea or the tea filtrate, and thereby producing a tea syrup.

Abstract: The present invention provides methods and products made thereby, wherein a pre-expanded constituent, including an edible constituent, is thermally treated to melt it, preferably in a dynamic process environment, to produce products ranging from high to quite low densities and from very strong to soft to apparently dry textures. The wide range of textures enables the provision of food products such as low calorie, digestible and safe, long duration pet food chews. Non-food products suitable for use in manufacture may also be produced. Cooking is preferably carried in an extruder, preferably at low moisture or in the total absence of added water. The methods of dynamic cooking reduce cost in a number of ways including but not limited to decreased process steps, increased throughput, decreased capital expenses and decreased raw product cost.

Abstract: The present invention relates to a method of producing an aromatised food or beverage product, wherein an aroma fraction is obtained from a plant extract, said aroma fraction is being contacted with a resin to remove undesired aroma compounds, and the aroma fraction from which undesired compounds have been removed are combined with a food or beverage composition to produce an aromatised food or beverage product.

Abstract: A coffee machine (10), in particular a fully automatic coffee machine, comprising a water tank (11), also a heating device (16) for heating up water, also a brewing unit (18) for subjecting ground coffee beans to extraction by means of the water heated by the heating device (16), also a water-line system (13) comprising at least one water line, and also a delivery pump (14) for delivering water out of the water tank (11) through the water-line system (13). According to the invention, it is provided that a chamber (25) is, or may be provided for a chemical active substance, in particular a decalcifying and/or cleaning agent, it being possible for this chamber to be connected and/or linked up to the water-line system (13), manually or automatically, such that water can be delivered out of the water tank (11), by means of the delivery pump (14), into the water-line system (13) through the chamber (25). The invention also concerns a method for operating a coffee machine (10).

Abstract: An apparatus includes a body having a length extending from a first end to a second end. The body defines a bore extending through the entirety of the body and at least one of a plurality of grooves or holes around the bore. The body has a length that is dimensioned to be received entirely within a neck of a container.

Abstract: Arrays of closely-spaced holes or cross-grain grooves are formed on the inside surfaces of the staves of a barrel, and/or on an elongated wooden member to greatly increase the amount of end grain wood exposed to the liquid and thereby increase the rate of aging the liquid. The holes and grooves in the staves extend only pa.it-way through the wood in order to maintain the structural integrity of the staves. The amount of end grain wood exposed is selected to produce the desired degree of aging in the desired amount of time. Used barrels can be reconstructed by cutting grooves in the inside surface of the barrel's side wall to expose new end grain wood To produce aging during re-use of the barrel.

Abstract: A container system for liquids, including an in-container mixer/aerator in the exit throat of the container. The mixer/aerator is a cylinder, having axial peripheral grooves, and and axial central bore, divided by axial vanes.

Abstract: A coffee brewing device, such as a cold coffee brewing device and related methods are disclosed. The device includes a container, a supported horizontal plate that holds filter paper in place, and a spigot below the horizontal plate. Coffee grounds are placed on the filter, then water is added to the container such that minimal disturbance of the coffee ground bed occurs. When the spigot is opened, liquid is removed in a north/south (up/down) direction through the coffee ground bed. The coffee ground bed serves as a first filter, the filter serves as a second filter, and the chamber below the horizontal plate serves as a coalescing chamber where sediment drops out thus serving as a third filter. The resulting liquid dispensed from the spigot is amber in color and clear.

Abstract: Tofu is typically sold saturated in liquid, and in order for the tofu to take on a desired flavour, the liquid content of the tofu must first be reduced. The present invention provides a method of reducing the liquid content of tofu and a tofu press 10, comprising: a tray 20 for receiving tofu 30 therein; a pressure member 80 for applying pressure to the tofu 30 within the tray 20; and a toggle latch 120 releasably coupleable between the tray 20 and the pressure member 80 such that pressure is applied to the tofu 30 within the tray by the pressure member 80.

Abstract: A coffee cherry is harvested, preferably in a sub-ripe state, and quick-dried to provide a basis for numerous nutritional products. Such coffee cherries and portions thereof may be particularly characterized by their extremely low concentration of mycotoxins, including various aflatoxins, fumonisins, ochratoxins, and/or vomitoxin (DON, deoxynivalenol).

Abstract: This invention discloses a method for producing of hop aroma from hop oil that uses only carbon dioxide and ethanol as solvents. It also covers ‘green’ aromas produced by that method and the beers produced using these ‘green’ aromas.

Abstract: An energy composition includes a methylated xanthine, a choline derivative, and at least one flavorant in a sufficient amount to render the energy composition palatable. The energy composition may also include vitamins, amino acids, enzymes, preservatives, and the like.

Abstract: A concentrated coffee composition comprising the following components (A), (B) and (C); (A) chlorogenic acids, (B) total sugar, and (C) caffeine, in which a mass ratio of the component (A) and the component (B), [(B)/(A)], is from 1.2 to 5, and a mass ratio of the component (A) and the component (C), [(C)/(A)], is 0.5 or less, and (F) Brix is 5% or more.

Abstract: Provided is a green tea extract composition, including the following components (A), (B), (C), (D), and (E): (A) non-polymer catechins; (B) a sugar; (C) iron; (D) caffeine; and (E) gallic acid, in which a content of the non-polymer catechins (A) is from 25 mass % to 45 mass %; a content of the sugar (B) is from 4 mass % to 13 mass %; a mass ratio between the sugar (B) and the caffeine (D), [(D)/(B)], is from 0.2 to 0.8; a mass ratio between the gallic acid (E) and the iron (C), [(E)/(C)], is from 55 to 2,500; and (F) a water content is 10 mass % or less.

Abstract: The invention concerns a powder consisting of 0.5 to 0.8% by weight of water and a dry material consisting of 88 to 95% by weight of an acerola fruit dry extract and 5 to 12% by weight of magnesium, calcium, zinc, sodium or potassium hydroxide or carbonate, the method of preparing same and the applications thereof for replacing ascorbic acid and/or the derivatives of same in food products.

Abstract: The invention concerns a beverage preparation assembly (1) comprising: —a container (2) for storing a water soluble beverage powder, said container comprising a tank (21) and a powder outlet (22), —a dissolution chamber (3) for preparing a beverage from the water soluble beverage powder and a diluent, said dissolution chamber comprising at last one diluent inlet (31) and a beverage outlet (32), —a chute (4) for guiding the water soluble beverage powder from the powder outlet (22) of the container to the dissolution chamber (3), —an air outlet (5) configured for evacuating air from the dissolution chamber (3), wherein the powder outlet (22) is connected to the chute (4) by a conduit (6), and wherein the powder outlet (22), the conduit (5), the chute (4) and the dissolution chamber (3) are connected together through airtight connections, and wherein said assembly comprises an air inlet (8), said air inlet being positioned above the chute (4) only.

Abstract: The present invention relates to a method of producing an aromatized food or beverage product, wherein an aroma fraction is obtained from a plant extract, said aroma fraction is being contacted with an oil to remove undesired aroma compounds, and the aroma fraction from which undesired compounds have been removed are combined with a food or beverage composition to produce an aromatized food or beverage product.