Abstract: A method and device for hygienically delivering a liquid food to or from a food or beverage dispenser by delivering a flow of liquid food through an outlet positioned at a distance of all surfaces of the dispenser and by frequently cleaning the outlet with a flow of cleaning liquid directed onto the external surfaces demarcating the outlet to eliminate the liquid and solid food residue. The device may include a connection fitment with an elongated food delivery member which is configured to connect to a cleaning chamber of the dispenser. The device can be easier and more conveniently cleaned and/or sanitized enabling the dispensing of microbial sensitive food products such as milk concentrate and the like.

Abstract: The invention relates to a method for delivering a flavored and/or nutritionally enhanced non-carbonated beverage on premise. The method comprises a step of providing at least one packaged source of a liquid premix base comprising at least one microbiologically, physically, enzymatically and/or chemically sensitive beverage component which is not solely carbohydrate, a water activity lowering component. The liquid premix based is formulated with a water activity and/or solid content effective to render it shelf stable at room temperature. The method comprises a step of separately providing a plurality of flowable additive packaged sources adapted to tailor the flavor, aroma, body and/or nutritional value of the beverage. The method comprises a step in which liquid premix base is mixed to hot or cold non-carbonated water to provide a beverage base which is dispensed to the cup and wherein at least one additive is delivered and mixed with the beverage base into the cup.

Abstract: The invention relates to a method for delivering a flavored and/or nutritionally enhanced non-carbonated beverage on premise. The method comprises a step of providing at least one packaged source of a liquid premix base comprising at least one microbiologically, physically, enzymatically and/or chemically sensitive beverage component which is not solely carbohydrate, a water activity lowering component. The liquid premix based is formulated with a water activity and/or solid content effective to render it shelf stable at room temperature. The method comprises a step of separately providing a plurality of flowable additive packaged sources adapted to tailor the flavor, aroma, body and/or nutritional value of the beverage. The method comprises a step in which liquid premix base is mixed to hot or cold non-carbonated water to provide a beverage base which is dispensed to the cup and wherein at least one additive is delivered and mixed with the beverage base into the cup.

Abstract: Beverage dispensers and dispensing methods that facilitate mixing of one or more additives (e.g., flavorings) with a base liquid are described. In a preferred method of preparing a beverage, a base liquid is dispensed from a dispensing device into a container. A flowable additive is dispensed from the dispensing device into the container to mix the flowable additive with the base liquid during the dispensing of the base liquid to provide the beverage. Preferably, the dispensing of the base liquid and the flowable additive is controlled to vary the relative concentration of the additive in the base liquid in the container during the dispensing.

Abstract: A method and device for hygienically delivering a liquid food to or from a food or beverage dispenser by delivering a flow of liquid food through an outlet positioned at a distance of all surfaces of the dispenser and by frequently cleaning the outlet with a flow of cleaning liquid directed onto the external surfaces demarcating the outlet to eliminate the liquid and solid food residue. The device may include a connection fitment with an elongated food delivery member which is configured to connect to a cleaning chamber of the dispenser. The device can be easier and more conveniently cleaned and/or sanitized enabling the dispensing of microbial sensitive food products such as milk concentrate and the like.

Abstract: In a digital switching network system wherein service measurements are periodically automatically collected, a user interfaces with the network via a Web browser to select those traffic counts of interest for on-demand sampling. The user designates whether the selected traffic counts are retrieved as a single sample or as a periodic sample. When the traffic counts are to be retrieved as a periodic sample, the user designates a period for the periodic sample. The system determines the locations where the traffic counts resides in the network, retrieves the traffic counts from their locations, and displays the traffic counts to the user.

Abstract: The salty taste of a food or beverage is enhanced by adding to the food or beverage a dehydrated composition containing from about 15% to about 65% by weight of an ammonium salt and from about 35% to about 85% by weight of a proteolyzed protein. The dehydrated composition contains from about 0.2% to about 3% free lysine and from about 0.2% to about 3% free arginine.