Abstract: The invention relates to a product having a foam structure with foam pores which are partially open to the surface and are filled, partially or completely, with a fluid. The invention further relates to a method having embodiments for filling open foam pores in a defined manner. The invention also relates to a device having embodiments for filling open foam pores in a defined manner. The invention furthermore relates to the use of the foam products designed and filled according to the invention as main components for plant protein-based meat analogs. Particular advantages of the invention are the simplified multifunctionality of the products according to the invention in terms of their sensory and nutritional properties for adaptation to preferences and needs of certain target groups including individual customization.

Abstract: The invention relates to a product having a foam structure with a set ratio of gas pores open to the product surface and closed to the product surface. The invention also relates to a method with four embodiments according to the invention for the defined mechanical opening of closed foam pores. Furthermore, the invention relates to a device having four embodiments according to the invention for the defined mechanical opening of closed foam pores. The invention also relates to the use of products designed according to the invention as meat analogs or plant protein-based textured multiphase foods, more particularly vegetable or fruit composites. Particular advantages of the invention relate to the targeted influencing of the deformation and texture properties of foamed products and their accessibility from the outside for quick and easy filling of the open pores with fluid systems which introduce additional functionalities into the product.

Abstract: The disclosure relates to a drinking device that comprises two separate compartments, a first compartment for holding a flavored beverage or a flavoring agent for reconstituting the flavored beverage and a second compartment for holding an unflavored or weakly favored beverage, and a switching mechanism that allows for the sequential consumption of beverage from the first and the second compartment such that a subject ingests, in the course of each drinking event, first a volume of the flavored beverage and thereafter a volume of the unflavored or weakly favored beverage. Drinking from the device conveys to the subject a sensory experience that is similar to that produced by a typical uniformly flavored beverage even though it only consumed a fraction of the amount of flavoring agent that it would have consumed from drinking an equivalent volume of the uniformly flavored beverage.