Abstract: The invention includes a closure for a container. The closure includes a lid, a tab including a base, an end opposite the base, and a rivet. The rivet is disposed between the base and the end. The tab is fastened to the lid at the base and the rivet such that the rivet pulls away from the lid to form a hole in the lid when the end of the tab is moved away from the lid during the opening process.

Abstract: The present invention relates to a method for producing a powdered porous product from at least one starting powdery and/or viscous product, characterised in that it comprises the continuous following steps without exposing the product to open air: a) preparing the starting product in order to make it viscous; b) in a thermo-mechanical machine (10) for continuously realising transport and/or mixing functions of viscous products or dry-material rich products, lowering the viscosity of the viscous product without changing its dry-material content, by intimate mixing with a gas injected into the processing machine (10) and simultaneously initiating the porosity in the viscous product; c) continuously with the processing machine (10), statically or dynamically intensifying the intimate mixture of the viscous product with a gas in order to obtain an aerated and porous mass; and d), dividing said mass in order to obtain aerated and porous particles.

Abstract: A method of popping popcorn in a microwave having a cooking chamber, an energy source which provides energy to the cooking chamber, a humidity sensor, and a microphone sensor, includes the steps of placing a plurality of popcorn kernels in the cooking chamber. The energy source is operated during a popcorn popping cycle. Popping sounds generated when the popcorn kernels are popped are detected, as is the humidity level in the cooking chamber. The energy source is directed to stop operating when the popping sound and the humidity level satisfy one or more end status indicators. The current disclosure also includes a microwave for carrying out the above described process.

Abstract: A beverage preparation system is provided comprising a beverage preparation machine, a cartridge containing one or more beverage ingredients, and a coded insert. The beverage preparation machine comprises a brew head for receiving the cartridge. The cartridge comprises a primary code configured to provide operating instructions to the beverage preparation machine for delivering a beverage from the cartridge. The coded insert is separate from the cartridge and insertable along with the cartridge into the brew head. The coded insert comprises a secondary code configured to provide alternative operating instructions to the beverage preparation machine for delivering a modified beverage from the cartridge.

Abstract: The present invention is directed to a container (11) for food or beverage preparation, adapted for containing at least one precursor ingredient within at least one compartment (34), and comprising an injection wall (17) for coupling to a food or beverage preparation machine (1) having at least one pressurized source of a mixing ingredient, whereby a food or beverage product is prepared within said container (11) by mixing said mixing ingredient with said precursor ingredient, said container (11) further comprising at least one food or beverage delivery wall (16, 37), characterized in that said injection wall (17) comprises outwardly expandable connection means (18, 19, 20) suitable for connecting said container (11) to said mixing ingredient source and establish a fluid communication between said container and said mixing ingredient source.

Abstract: A multi-layered food product comprises a filling encapsulated by a substantially baked yeast-leavened dough. The encapsulated filling is further encapsulated by a substantially baked chemically-leavened batter layer.

Abstract: The invention relates to olive processing, and includes methods for producing low-acid 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, have flavor infusions, and/or can be stuffed with various flavored stuffings.

Abstract: The present invention proposes a method for controlling a roasting process of coffee beans comprises sampling a first batch of coffee beans and a second batch of coffee beans from said coffee beans during roasting (S12; S42); detecting a surface color of the first batch of coffee beans (S14; S44); grinding the second batch of coffee beans and detecting a powder color of the second batch of coffee beans after grinding (S16; S46); and controlling the roasting process at least partially based on the detected surface color of the first batch of coffee beans and the detected powder color of the first batch of coffee beans (S18; S48). The present invention also provides apparatus using the above described method.

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: An infant bottle is provided. The infant bottle comprises an open-top receptacle for receiving liquid, a nipple sealably connectable to the open-top end of the receptacle, a formula compartment disposed adjacent the open-top end of the receptacle, an open-top end of the formula compartment corresponding and fitted within the open-top end of the receptacle, and a formula release mechanism to empty the contents contained in the formula compartment into the receptacle. A removable warming cover substantially covering at least a portion of the outer surface of the receptacle and comprising a sleeve of material for receiving the receptacle, a base comprising a rechargeable battery, and a heating element operatively connected to the battery, is also provided. A method of using the same is also provided.

Abstract: A sandwich includes a partially baked sandwich insert and a chemically-leavened batter layer that envelops at least a portion of the partially baked sandwich insert. The partially baked sandwich insert includes a filling that is completely enveloped by a yeast-leavened dough.

Abstract: A multi-layered food product comprises a filling encapsulated by a substantially baked yeast-leavened dough. The encapsulated filling is further encapsulated by a substantially baked chemically-leavened batter layer.

Abstract: Method for decontaminating bulk food and/or feed material, in particular raw food and/or feed materials, comprising the following method steps: —inserting the bulk material into a rotary tube dryer, —increasing the temperature of the bulk material by means of at least one infrared radiator up to a defined treatment temperature range while at the same time rotating the bulk material, —maintaining the temperature of the bulk material in the treatment temperature range during a treatment phase by means of the infrared radiator while at the same time rotating the bulk material, —reducing the temperature of the bulk material to a discharge temperature while at the same time rotating the bulk material, —discharging the bulk material from the rotary tube dryer.

Abstract: A cooking attachment for a heatable vessel of a food processor, which cooking attachment has one or more base openings, through which steam exiting from the vessel can enter into the cooking attachment and condensate can flow out of the cooking attachment into the vessel. In order for food which is contained in the cooking attachment to be cooked more quickly and uniformly, and/or to be kept hot following preparation, irrespective of its position within the cooking attachment, it is proposed that the cooking attachment should have a heating device which provides heating irrespective of the steam exiting from the vessel.

Abstract: A packaging for a powdered material includes a tub for receiving the material, the tub having a base and a peripheral wall with a top edge; an outer sleeve around at least the peripheral wall of the tub, thereby supporting the tub; a removable membrane for separating the powdered material in the tub from the environment; and a lid assembly having a peripheral rim for connection over the top edge of the peripheral wall of the tub and defining a wide access opening and a lid, hingedly attached to the rim for reclosing the access opening. A method of manufacturing such a package for a powdered material includes sliding the tub in the sleeve, such that at least the peripheral wall of the tub is enclosed by the sleeve, whereby sleeve supports the tub and the tub and sleeve form a container for the powdered material.

Abstract: A food product comprises an oligosaccharide composition that is digestion resistant or slowly digestible. The oligosaccharide composition can be produced by a process that comprises producing an aqueous composition that comprises at least one oligosaccharide and at least one monosaccharide by saccharification of starch, membrane filtering the aqueous composition to form a monosaccharide-rich stream and an oligosaccharide-rich stream, and recovering the oligosaccharide-rich stream. Alternatively, the oligosaccharide composition can be produced by a process that comprises heating an aqueous feed composition that comprises at least one monosaccharide or linear saccharide oligomer, and that has a solids concentration of at least about 70% by weight, to a temperature of at least about 40° C.

Abstract: An easy opening flexible package is provided. The package is suitable for containing raw dough and other products, especially products that create pressure within the package by expansion or by giving off gas such as carbon dioxide.

Abstract: A ready-to-bake batter and method for manufacture are provided. The method includes the steps of: combining cream cheese, cream, sweetener, and eggs to form a mixture; heating the mixture to at least 140° F. to create a heated mixture; injecting an inert gas into the heated mixture; aerating the heated mixture; and cooling the heated mixture to form a batter. The batter is stable when stored for over 120 days such that when baked, the batter provides a cake similar to a fresh made-from-scratch cake.

Abstract: A beverage brewing product for brewing a sweetened beverage is disclosed which produces a sweetened beverage solution that can be mixed with a diluting liquid and which comprises at least one water permeable sieve and/or a dissolvable film packet wherein beverage material and granulated sweetener are contained. The beverage material and sweetener are brewed and dissolved during steeping in hot water to produce a sweetened beverage solution. The beverage solution, if concentrated, is then mixed with a proportioned amount of diluting liquid to make a consistently sweet beverage. This beverage brewing product may be used to produce a variety of consistently sweetened beverages, including tea, coffee, lemonade, and other sweetened beverages.

Abstract: A novel system, machines and consumables, and method for preparation of cooled edible products from their ingredients, e.g. in a portioned amount constituting a defined number of servings which may be 1, 2, 3, etc. are provided. One example of such an edible product is ice cream.