Abstract: A radiation grill unit (1) comprises (i) a food support unit (100), (ii) a radiation unit (200) that includes a reflector (210) (with reflector opening (223)) hosting an IR radiation heater (220), wherein the radiation unit (200) is configured to provide IR radiation (201) in a direction of the food support unit (100), and (iii) a radiation grill unit cavity (3) configured to host a drip tray (300). The reflector comprises (i) an upper part having a parabolic shape with an upper part edge and (ii) a lower part with a lower part edge, wherein the lower part includes (a) only one face, (b) two faces, or (c) more than two faces, wherein each face includes a straight segment shape.

Abstract: The invention provides a radiation grill unit (1) comprising (i) a food support unit (100), for instance with bars (110), (ii) a radiation unit (200) comprising a reflector (210) (with reflector opening (223)) hosting an (electrical) IR radiation heater (220), wherein the radiation unit (200) is optionally configured to provide IR radiation (201) in a direction of the food support unit (100), and (iii) a radiation grill unit cavity (3) configured to host a drip tray (300) (with edge (311)).

Abstract: Method for freezing olive oil which achieves the sustaining of the polyphenols until the time of its consumption. The method is performed immediately after the collection of the fruit olives from the tree, with the addition of nitrogen, the cold extraction of the oil and the remaining of the oil pulp in water of 27° C. temperature at the softening for 30 minutes. The product is being transferred in stages at storage tanks with nitrogen supply and gradual at stages reduction of the temperature by 5° C. and remaining in each storage tank for 12 hours until its temperature reaches 6-7 degrees, after which it is being packaged and frozen with slow in stages freeze to ?18° C. to ?23° C. Due to this method the product maintains during the whole internal of freezing the color and aroma and the taste it has during its transformation into oil, organic characteristics that reappear exactly the same after it has been defrosted.

Abstract: A package is defined to retain a first product and a separate ingredient. The package includes a hollow tubular body and first and second end closures sealed to the ends of the tube. A retainer cup is provided for storing the separate ingredient. The retainer cup includes a generally tubular cup wall, with an upper edge portion defining a support rim that surrounds a cup opening. One sidewall of the cup wall includes a plurality of concave curved groves forming a scalloped surface. The scalloped surface extends longitudinally along the cup wall and defines a scalloped edge profile for the support rim. A closure lid overlies the cup opening and closes the separate ingredient within the cup interior.

Abstract: A method for retrieving aroma from a quantity of coffee particles as present in a coffee chamber (20) for containing a quantity of coffee particles comprises steps of providing outside of the coffee chamber (20) a low pressure area (34) where underpressure with respect to the coffee chamber (20) is prevailing, and opening the coffee chamber (20) to the low pressure area (34). A device (1) for brewing coffee, which is adapted to carry out such method, comprises a low pressure chamber (30) besides the coffee chamber (20) as mentioned, an arrangement (40, 41, 42) for creating a significant difference between pressure prevailing in the low pressure chamber (30) and pressure prevailing at a quantity of coffee particles, and an arrangement (23) for setting one of a closed condition and an opened condition of a communication path (22) connecting the low pressure chamber (30) to the coffee chamber (20).

Abstract: An example of a packet for a card slot. The container may include a chamber for storing oil. The packet may have a shape and a thickness to fit within a slot that holds a credit card. The packet may include a first lamina and a second lamina. The second lamina maybe affixed to the first lamina to form the chamber within a sealed region along a first peripheral region of the first lamina and a second peripheral region of the second lamina. A combined thickness of the first lamina, the second lamina, and the oil fits within a defined volume. A first surface of the first lamina and a second surface of the second lamina is substantially flat.

Abstract: Disclosed are sweetened consumables and methods of forming said sweetened consumables that comprise certain sweeteners and a compound of formula (1), wherein R1 is selected from the group consisting of OH and OCH3, and R2 is selected from the group consisting of H and OH, R1 and R2 comprise at least one OH group, and when R1 is OH then R2 is H (trilobatin), and when R1 is OCH3 then R2 is OH (HDG), in a concentration near its sweetness detection threshold. The sweeteners include sucrose, fructose, glucose, high fructose corn syrup, corn syrup, xylose, arabinose, rhamnose, erythritol, xylitol, mannitol, sorbitol, inositol, acesulfame potassium, aspartame, neotame, sucralose, saccharine, or combinations thereof.

Abstract: Disclosed herein is a method of assessing rheology characteristics of vital wheat gluten to determine how to improve the quality of VWG product and the choice of VWG for a particular product.

Abstract: Food for human consumption is smoked by providing smoke, removing one or more polycyclic aromatic hydrocarbons (PAHs) from the smoke and contacting the food with the treated smoke, or smoking the food and then removing the PAHs from the smoked food. PAH removal is selective, to remove the PAHs that contain 4 or more benzene rings, in particular without significantly changing the volatile profile of the smoked food. A selective filter is provided, as is apparatus comprising a smoke generator, a chamber in which to smoke food, and the selective filter, disposed between the smoke generator and the chamber.

Abstract: The invention relates to olive processing, and includes methods for producing olives, as well as the olives produced thereby. In one aspect, the invention provides compositions directed towards packaged olive preparations having novel and beneficial characteristics, for example, olive preparations that are free of packing liquids such as brine solutions. In other aspects, the packaged olive preparations of the invention can have other beneficial properties, such as extended shelf life and flavored stuffings or flavor infusions. In other aspects, the invention provides methods for producing such olives. The invention relates particularly, but not exclusively, to black-ripe olives.

Abstract: A method for deep vacuum packaging of a food product and a system for implementing this method. The food product and at least one additive are placed in a mixing device. The mixing device is evacuated and its contents are mixed to ensure a penetration of the additive(s) in the food product and to outgas the mixture until an absolute pressure is less than or equal to 30 mbar. The temperature of the food product is less than the boiling temperature of the liquid and the additives contained therein at a particular pressure. At least a portion of the mixture cold blanched is packaged in a tight container. The container is optionally pasteurised/sterilized in a short time by controlling the pressure and temperature conditions such that the container does not open or become crushed under the effect of a pressure difference between the inside of the container and the autoclave.

Abstract: A coffee machine with a leak preventing device includes a main body, a chamber for containing liquid and coffee particles, a grinding assembly for grinding coffee particles, and a driving mechanism for driving the grinding assembly. The chamber is provided in the main body and the grinding assembly is provided in the chamber. The driving mechanism is provided with a driving shaft. A driving shaft hole is provided in a bottom of the chamber. The driving shaft is detachably connected to the grinding assembly through the driving shaft hole. The leak preventing device is provided at a position corresponding to the driving shaft hole and the leak preventing device is arranged to close the driving shaft hole when the driving shaft is detached from the driving shaft hole. In addition, a working method for the coffee machine with the leak preventing device is also provided.

Abstract: A machine for producing and dispensing liquid and semi-liquid consumer food products such as ice creams, whipped cream, yogurt and the like comprises a container for a basic product of the consumer food product, a feed and treatment circuit for the basic product, comprising a feed pump, dispensing means positioned at an outfeed end of the feed and treatment circuit, and a device for checking the bacterial load of the product during production/dispensing; an electronic control unit controlling and regulating the various steps for measuring the bacterial load.

Abstract: The present disclosure provides a food package. In an embodiment, the food package includes a microcapillary sheet having a first end and a second end and opposing surfaces. The microcapillary sheet includes a matrix composed of a polymeric material and a plurality of channels. The channels are disposed in parallel in the matrix and between the opposing surfaces. The channels extend from the first end to the second end of the microcapillary sheet. The microcapillary sheet includes a perforation traversing at least two channels. The perforation extends from a surface of the microcapillary sheet and through a wall of the at least two channels.

Abstract: The disclosure provides a method for selectively removing sulfites, for example bisulfite anionic species, from a beverage comprising free sulfite by providing an effective amount of a non-ionic, solid phase material and contacting the beverage with the solid phase material thereby sequestering the free sulfite on the non-ionic, solid phase material and providing a beverage having a reduced amount of free sulfite that otherwise maintains the general chemical composition with which it started. The disclosure further provides a device for selectively removing sulfite from a beverage comprising a container for receiving a beverage comprising free sulfite, said container enclosing a non-ionic, solid phase material capable of sequestering free sulfite, and a modular apparatus comprising a sulfite capture module and optionally a sediment filter module or an aeration module. Optionally, the non-ionic solid phase material is food-safe.

Abstract: There is disclosed a system and method for processing wine and/or a containing barrel, while keeping a volume of most of the wine in the barrel. The disclosed system and method can provide reduced mixing of different layers of wine in the barrel. An optional scrubbing mechanism cleans an interior surface of the barrel from encrusted matter, and an optional UV sterilization light source sanitizes an interior surface of the barrel that is alongside a cavity in the barrel empty of wine. In some embodiments a pumping and filtering system preserves non-mixing flow of wine in the barrel while effectively filtering wine optionally without the use of a filter cartridge or other interposing medium.

Abstract: Methods and systems for processing foods includes providing a flexible package. A pre-processed food product (e.g., raw food) is provided and is processed by rapidly heating the food product. This processed food product is delivered into the flexible package for consumption by a user. Additionally, in other embodiments, methods and systems for processing frozen food products to shelf stable or refrigerated products are provided. A frozen food product is provided, converted to a pumpable state, and then processed by rapidly heating the food product. This processed food product is then delivered into a package.

Abstract: A method of making a water-dispersible composition comprises coprocessing a microcrystalline cellulose wetcake and at least one starch by co-attrition to form an admixture comprising colloidal microcrystalline cellulose and said at least one starch. The admixture is subsequently dried. Optionally, the admixture may be combined with an additional hydrocolloid, such as a galactomannan, before or after drying. A dried colloidal microcrystalline cellulose composition may then be dispersed in an aqueous media to form the food/beverage product. In particular, the composition may be dispersed in an aqueous media containing, for example, a protein to form a low pH beverage composition.

Abstract: Disclosed herein is a method of assessing rheology characteristics of vital wheat gluten to determine how to improve the quality of VWG product and the choice of VWG for a particular product.

Abstract: A method for processing non-pasteurized grape juices to prepare soft wines, characterized in that said method comprises a step of processing said grape juices by high frequency radio waves to microbically deactivate said grape juices in absence of any thermal effects.