Abstract: A brewed beverage product is provided that, in some embodiments, may comprise an oxygen permeable container containing a frozen deoxygenated brewed beverage, the frozen deoxygenated brewed beverage including a coffee or tea based beverage or concentrate having been its dissolved oxygen content reduced to less than 2.0 parts per million (ppm) in order to reduce oxidation of coffee or tea-based flavor compounds in the degassed coffee or tea based beverage or concentrate. The frozen deoxygenated brewed beverage may further have an exterior surface formed from a frozen deoxygenated liquid so as to be substantially void-free in order to limit the ingress of oxygen into the frozen deoxygenated brewed beverage.

Abstract: Described are a method and a system for the production of beverages by means of a capsule (C1, C2, C3, C4) and a container (A) adapted to house the capsule during the production. The capsule comprises a reinforcement ring (102, 202, 302, 402) which comprises a side wall (103, 203, 303, 403) and a ledge (104, 204, 304, 404) protruding from the side wall. A seal is provided between at least a portion of the side wall of the reinforcement ring and at least a portion of the inner surface (17) of the side wall (5) of the container so as to avoid the leak of the beverage from the interface between the reinforcement ring and the container.

Abstract: In a capsule containing a substance constituted by a mass of loose, solid particles, for the preparation of a potable beverage by extracting and/or dissolving the substance by means of supplying a fluid under pressure into the capsule, a screen, permeable to water and impermeable to a predominant portion of particles of the substance is positioned between the substance and the bottom. The screen is attached to the capsule body along attachment zones spaced from the center and circumferentially spaced from each other. A beverage brewing system comprising such a capsule, a method of use of such a capsule and a method of attaching a screen into a capsule body are described as well.

Abstract: Provided is a production method for a composition containing non-polymer catechins, including the following step (A): (A) a step of bringing tea leaves into contact with an aqueous solution having a Brix of from 0.2% to 1.0% at from 80° C. to 100° C.

Abstract: A multilayer container for elevated temperature, high pressure processing of a material within the container, using a pressure transmission liquid within the container, the multilayer container having a container wall having an inner layer formed of a plastic for containing the liquid in contact with the inner side thereof and at least one further layer outboard of the inner layer and formed of different plastic from the inner layer, wherein the inner layer has a compression heating coefficient at least as high as the compression heating coefficient of the pressure transmission liquid in contact with the inner side thereof and the at least one further layer has a lower thermal conductivity at ambient pressure and temperature than the inner layer.

Abstract: The present invention is a method for cutting pork to create a meat cut that mimics a pork chop meat. The method involves removing the bone and meat from the pork leg. The method then includes sealing the pork chop within a hermetic enclosure and chilling the enclosed pork chop to a temperature in the range of 35 to 38 degrees Fahrenheit. The resulting meat cut includes, bones or no bones pork chops.

Abstract: A food package suitable for manufacturing as a closed packaging system contains an amine-absorbent element comprising ammonium-exchanged mordenite (MOR) type zeolites and optionally further comprises ZnO-doped Faujasite (FAU) type zeolites and/or CuO-doped ZSM-5 type zeolites.

Abstract: A reclosable hard shell transparent container for a confectionary product includes an inner graphic branding element extending interior to the receptacle, an outer graphic branding element extending exterior to the receptacle, and overwrap layer that collectively provide visually superimposed branding graphics to provide visually distinct packages utilizing the same container. The inner graphic layer facilitates a subassembly of the confectionary products for ease of loading the confectionary product in the container.

Abstract: A process to obtain a semi-solid solution to be used as a food coating, obtained from extracts of rosemary and other antioxidant components is disclosed. This process shows various advantages, namely, the obtention of the rosemary extract, which main components are rosmarinic and carnosic acid, and carnosol, are obtained easily without the use of polluting solvents, and showing a good yield and a strong antioxidant capacity. The coating solution has few ingredients and all of them are harmless to human health, beyond being cheap and easy to obtain, allowing the preservation of food in a natural way, without needing additional processing or plastics, in line with many studies that refer this tendency in consumers.

Abstract: The invention relates to a capsule for the preparation of a beverage in a beverage machine by feeding liquid in the capsule and extracting a beverage out of the capsule, wherein the capsule comprises containment walls forming an interior cavity containing beverage precursor; wherein the beverage precursor comprises a combination of non-compacted beverage extractable powder and pellets of compacted beverage extractable powder and wherein the largest dimension of each pellet is at least 3.5 millimeters. The invention enables to confer different beverage characteristics, for example, change the beverage extraction and aroma release kinetics, make more intense beverages and/or improve the beverage flow released from the capsule.

Abstract: The invention relates to a pack (100) for preparing a food or beverage product from one or more food or beverage ingredients comprising an insert (10) and a container (20) where the ingredient or ingredients are stored, the insert (10) comprising at least a fluid inlet (110) configured for introducing an aqueous fluid under the form of a jet in the inner volume of the pack, the insert (10) further comprising at least an air conduit (130) configured to allow introducing air from the exterior of the pack and into the inner volume of the said pack through at least an air nozzle (132). The at least one fluid inlet (110) communicates with a depression chamber (200) through at least one liquid nozzle (120) in order to create a jet from a pressurized fluid introduced through the fluid inlet (110). The invention further relates to the use of a pack as described for preparing a food or beverage product.

Abstract: A sushi maker kit having a frame member with first, second, third, fourth side walls and a ledge capturing portion is provided. The first, second, third and fourth side walls define an open region. The ledge capturing portion extends upwardly from the first, second, and third side walls proximate to a first end of the frame member. The sushi maker kit further includes an insert member having a plate portion and a keel portion. The keel portion is coupled to and extends from the plate portion in a first direction. The plate portion has a ledge portion at a first end thereof. The ledge portion is removably received in the ledge capturing portion such that the keel portion extends into the open region of the frame member when the insert member is in a first operational position relative to the frame member.

Abstract: A device for production of milk foam with adjustable temperature includes a pump for conveying the milk from at least one container in lines to an outlet, an air supply for delivering air into the line, a continuous-flow heater and a throttle device. The continuous-flow heater can be disposed on the pressure side of the pump and the throttle device can be disposed downstream from the continuous-flow heater.

Abstract: An extraction bag 1A includes a bag main body 3 formed of a water permeable filter sheet 2, a thin plate-like member 10 provided on an outer surface of the bag main body 3, and an extraction material filled in the bag main body 3. The bag main body 3 has a first surface 3A and a second surface 3B opposed to each other, and an upper side 4a corresponding to edges thereof. The thin plate-like member 10 includes a first member 10A on the first surface 3A of the bag main body, and a second member 10B on the second surface 3B of the bag main body, and these 10A and 10B are continuous with each other via a first horizontal folding line Lh1 extending along the upper side 4a.

Abstract: An improved beverage cartridge is provided for use in forming a beverage in a beverage machine that provides a pressurized liquid. The cartridge includes a container having an interior space, a lid that accommodates an inflow of the pressurized liquid, and a filter arranged to contain a beverage medium arranged to interact with a liquid to form the beverage. The cartridge also includes annular disc shaped capsule configured for placement within the container. The capsule has a hollow interior chamber that contains a beverage medium and an open bottom that is sealed closed by a membrane. The membrane is configured to selectively provide fluid communication between the space inside the container and the chamber allowing liquid introduced into the container to flow into the capsule's chamber. The membrane is also pierceable by the beverage machine to accommodate an outflow of the liquid flowing into the capsule.

Abstract: A cartridge (1) for controlled brewing of loose-leaf tea in a cup, comprising an infusion chamber (2) for containing loose tea leaves (3) and infusing a liquid with substances from the tea leaves to brew tea. A chamber wall (20) impervious to the liquid defines the infusion chamber. In the chamber wall is a passage (21) between the infusion chamber and an exterior (5) thereof. The passage has an open state in which the infusion chamber is in liquid communication with the exterior, to transport the substances from the infusion chamber into liquid in the exterior during brewing tea. In a close state the infusion chamber inside is closed off from liquid in the exterior to stop a concentration of the substances in the liquid in the exterior from increasing. A manual control manually controllable by a human-being allows to bring the passage from the open state into the closed state.

Abstract: A food delivery enclosure for delivering groceries includes a low insulation zone and a high insulation zone. The low insulation zone includes energy packs, such as chill packs or hot packs and food items suitable for contact with the energy packs. The high insulation zone is above the low insulation zone and includes food items that are not suitable for contact with the energy packs.

Abstract: A portion capsule for producing a beverage includes a base element having a cavity in which a beverage raw material is provided and which is closed by a membrane fastened to the base element.

Abstract: An apparatus is disclosed. The apparatus includes a tray having a base connected to a plurality of sidewalls each of which extends away from the base and terminates at a rim, said tray defining a volume with an opening circumscribed by said rim, said rim comprising a press-fit sealing feature; a ring-shaped lid comprising a complimentary press-fit sealing feature configured to mate with said press-fit sealing feature; a product disposed in said volume wherein said product surface comprises at least one contour; and a flexible film, said flexible film spans said opening and adheres to the at least one contour of the product, and said flexible film is secured to said tray between said press-fit sealing feature of the rim and said complimentary press-fit sealing feature of the ring-shaped lid.

Abstract: The invention relates to a disposable cartridge filled with a single serve portion of a liquid ingredient to be combined with a base liquid for the preparation of a liquid product, e.g. a beverage concentrate to be combined with water, e.g. carbonated water, for the preparation of a beverage suitable for human consumption. The cartridge comprises a vertically extending channel that extends to a dispensing aperture in the bottom of the cartridge and one or more dispensing passages extending between a reservoir and the outside of the cartridge. The dispensing passages are provided with outlet openings located adjacent the aperture such that the base liquid and the liquid ingredient are dispensed in parallel flows, the liquid ingredient subsequently coating the exterior of the stream of base liquid, such that actual mixing of the liquid ingredient and base liquid only takes place after both have been dispensed.