Abstract: A method and system for augmenting live video feeds with augmented reality (AR) effects. A live video feed comprising a plurality of video frames is received and the format of the video frames is determined. The video frames are converted to a format compatible with an AR software development kit (SDK). One or more AR effects from the AR SDK are applied to the converted frames. This can include detecting depictions of objects in the frames and applying effects to the detected objects. The effects can be selected based on detected object types. The frames are then re-converted back to the original format. If the frame rate differs between the video feed and AR SDK, frame rate conversion is performed before and after applying the AR effects. The augmented video frames including the AR effects are provided as output, such as for broadcast or display.

Abstract: Methods and systems are disclosed for generating an extended reality (XR) experience using a statically positioned device. The system receives, from a camera of a stationary device, an image depicting a real-world object, the camera being directed in a stationary manner towards a specified field of view of a real-world environment. The system analyzes the image using a machine learning model to predict tracking information for the real-world object, the machine learning model trained based on a plurality of training images depicting real-world objects in the specified field of view of the real-world environment and corresponding ground-truth tracking information for the real-world objects. The system selects an extended reality (XR) experience from a plurality of XR experiences and overlays one or more XR elements associated with the XR experience on the image based on the predicted tracking information to generate a modified image.

Abstract: The invention relates to compositions for preparing a beverage, the compositions comprise a microorganism and/or an enzyme capable of hydrolysing chlorogenic acids of a coffee extract to phenolic acids. When a beverage prepared with the compositions of the invention is consumed chlorogenic acids present in coffee extract is hydrolysed to improve antioxidant and/or anti-inflammatory properties compared to a similar conventional beverage.

Abstract: The invention relates to compositions for preparing a beverage, the compositions comprise a microorganism and/or an enzyme capable of hydrolysing chlorogenic acids of a coffee extract to phenolic acids. When a beverage prepared with the compositions of the invention is consumed chlorogenic acids present in coffee extract is hydrolysed to improve antioxidant and/or anti-inflammatory properties compared to a similar conventional beverage.

Abstract: Nutritional compositions capable of reducing the risk of cancer are provided. The nutritional compositions combine the added effects of both a probiotic source and a phytochemical(s) capable of inducing enzymatic activity in mammals to reduce the incidence of cancer. The probiotic and phytochemical source can be derived from a single plant material, such as chicory.

Abstract: The disclosure provides coffee products and methods for selling, promoting, and advertising coffee products as well as generating revenue from same.

Abstract: The present invention relates to uses of decarboxylated phenolic acid derived from chlorogenic acid of coffee as well as products comprising decarboxylated phenolic acid derived from chlorogenic acid of coffee, especially a coffee extract, and methods of producing such products. Coffee comprises chlorogenic acids, according to the invention these chlorogenic acids can be transformed into decarboxylated phenolic acids. The resulting decarboxylated phenolic acids have antioxidant and/or anti-inflammatory properties and can be used as ingredients in food and beverage products and to treat certain health conditions.

Abstract: The invention relates to compositions for preparing a beverage, the compositions comprise a microorganism and/or an enzyme capable of hydrolysing chlorogenic acids of a coffee extract to phenolic acids. When a beverage prepared with the compositions of the invention is consumed chlorogenic acids present in coffee extract is hydrolysed to improve antioxidant and/or anti-inflammatory properties compared to a similar conventional beverage.

Abstract: The present invention relates to a method of producing a coffee extract with antioxidant and anti-inflammatory properties and uses of the extract of the invention. The coffee extract comprises caffeic acid and/or ferulic acid and can be produced by hydrolysing chlorogenic acids present in coffee extract, e.g. with a microorganism or an enzyme. The coffee extract of the invention may e.g. be used as an ingredient of a food or beverage product.

Abstract: Compositions capable of reducing a risk of inflammation in a mammal(s) are provided. The compositions contain a therapeutically effective amount of a thermally processed (e.g., extruded) plant material that includes &agr;-methylene-&ggr;-butyrolactone (&agr;-MGBL) and/or several structurally related parent phytochemicals capable of inhibiting enzymatic and/or transcriptional activity in the mammal, which is believed to treat and/or prevent inflammation. In this regard, the risk of incidence of other disease or ailments which are believed to be caused by inflammation (e.g., chronic inflammation) may be reduced. The phytochemical source can be derived from a single plant material, such as chicory.

Abstract: Nutritional compositions capable of reducing the risk of cancer are provided. The nutritional compositions combine the added effects of both a prebiotic source and a phytochemical(s) capable of inducing enzymatic activity in mammals to reduce the incidence of cancer. The prebiotic and phytochemical source can be derived from a single plant material, such as chicory.