Abstract: A device for controlling the dispensing of a beverage is provided. The device is configured to control the dispensing of a bag-in-box beverage and includes a removable adaptor for attachment to a push button operated beverage dispensing valve. The removable adaptor includes a base with interior passageway, a plurality of clamp members to releasably secure the removable adaptor to the beverage dispensing valve, and a depression member with a depression extension for depressing the push button of the beverage dispensing valve.

Abstract: The present invention provides a method of manufacturing a green tea product with enhanced aroma. The method comprises the steps of: providing an aroma composition comprising E-2-hexenal and linalool in a weight ratio of at least 0.7:1; and combining the aroma composition with the tea product. Also provided are green tea products with enhanced aroma.

Abstract: The present invention provides a process for manufacturing a leaf tea product. The process comprises the steps of providing fresh tea leaf, recovering aroma from the fresh tea leaf, and drying the fresh tea leaf to form the leaf tea product. The aroma is recovered whilst at least partially drying the fresh leaf in a low-convection dryer.

Abstract: The present invention provides a method of manufacturing a green tea product with enhanced aroma. The method comprises the steps of: providing an aroma composition comprising E-2-hexenal and linalool in a weight ratio of at least 0.7:1; and combining the aroma composition with the tea product. Also provided are green tea products with enhanced aroma.

Abstract: A beverage precursor is provided in the form of a block weighing at least 0.2 g, and comprising plant extract (such as tea, coffee or cocoa solids) and one or more insoluble inclusions (such as a fruit or leaf). Also provided is a process for manufacturing the beverage precursor block.

Abstract: The invention relates to a process for preparing an anti-freeze peptide and to the peptides obtained from bacteria from an aqueous low-temperature environment, such as Marinomonas protea and a Pseudomonas species. These anti-freeze peptides can suitably be incorporated in frozen food products such as frozen vegetables and frozen confectionery such as ice-cream.

Abstract: A feather molding process and the molded product produced therefrom. The inventive method comprises the steps of: (a) reducing feathers in a refiner, a pulper, or a combination thereof; (b) cleaning the feathers using a cleaning agent; (c) diluting at least a portion of the reduced feather material to form a slurry; and (d) delivering the slurry to a vacuum molding apparatus to form a molded product.

Abstract: A method of processing feathers and products produced thereby. The method preferably comprises the step of reducing feathers in at least one of a refiner and a pulper. A cleaning agent is preferably added to the feather material before and/or after the reducing step. The cleaning agent will preferably be hydrogen peroxide, detergent, a surface acting surfactant, bleach, or a combination thereof. The method can also include the steps of (a) adding paper pulp to the reduced feather material and then (b) forming a product from the combined material.

Abstract: The invention relates to a process for preparing a novel anti-freezepeptide and to the peptides obtained from bacteria from an aqueous low-temperature environment, such as Marinomonas protea and a novel Pseudomonas species. These anti-freeze peptides can suitably be incorporated in frozen food products such as frozen vegetables and frozen confectionery such as ice-cream.