Patents by Inventor Gerhard Niederreiter
Gerhard Niederreiter has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).
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Publication number: 20240130550Abstract: The present invention is directed to a straw (1) for the consumption of a liquid or semi-liquid edible product from a package (2) wherein said edible product is contained, said straw comprising a hollow elongated channel (3) having two extremities (4), characterized in that it comprises a coating (6) comprising at least one volatile aromatic product, said coating (6) being adapted to release said volatile aromatic product with the air that is mixed to said liquid or semi-liquid edible product, at the time the latter is sipped through said hollow channel (3).Type: ApplicationFiled: February 11, 2022Publication date: April 25, 2024Inventors: STEFAN PALZER, GERHARD NIEDERREITER, MARIE-AMELIE FRANCOISE SUZANNE GLERON, NICOLA GALAFFU, XAVIER GOURLAOUEN
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Publication number: 20240124204Abstract: The present invention is directed to a lid (1) for closing the upper opening of a cup (2), said cup (2) containing a cold or hot, liquid or semi-liquid, food or beverage product, said lid (1) comprising a substantially flat body (3) and a peripheral rim extending downwardly for attaching said lid to the upper edge (5) of the cup, said lid further comprising a drinking spout (6), characterized in that it comprises a coating (7) comprising at least one volatile aromatic product, said coating (7) being adapted to release said volatile aromatic product with the air that is mixed to said liquid or semi-liquid edible product, at the time the latter is sipped through said drinking spout (6).Type: ApplicationFiled: February 11, 2022Publication date: April 18, 2024Inventors: STEFAN PALZER, MARIE-AMELIE FRANCOISE SUZANNE GLERON, GERHARD NIEDERREITER, NICOLA GALAFFU
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Publication number: 20230365312Abstract: The present invention relates generally to the field of food packaging and packaged foods. In particular, the present invention relates to cellulose-based food packaging. One embodiment of the present invention relates to a food packaging comprising a thermoformed cellulose-based container element, a biodegradable lining inside the container element and a recyclable lid element, wherein the lid element comprises a multi-layer metallized paper-based packaging material comprising a paper layer, a pre metallization coating layer, a metallized layer, and at least one post metallization coating layer, wherein the post metallization coating layer comprises a post-metallization tie layer coating comprising an ethylene acrylic acid copolymer dispersion, or another polyolefin dispersion functionalized with methacrylic and/or carboxyl acid groups and wherein the container element has a shape adapted to the shape of the food to be packaged in the food packaging.Type: ApplicationFiled: August 11, 2021Publication date: November 16, 2023Inventors: KARIM MISSOUM, LISE ZEBOUDJ, GERHARD NIEDERREITER
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Publication number: 20230354843Abstract: Beverage compositions which are useful in beverage capsules may contain roast and ground coffee and dried coffee extract obtained by extracting coffee at a temperature below 60° C. Such capsules are useful for the preparation of coffee beverages in beverage preparation machines.Type: ApplicationFiled: July 18, 2023Publication date: November 9, 2023Inventors: Stefan Palzer, Marie-Laure Jung, Celine Sarrazin-Horisberger, Amrit Maharaj, Gerhard Niederreiter
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Publication number: 20230312204Abstract: The present invention relates generally to the field of packaged food products. In particular, the present invention relates to a packaged food product, wherein the packaging comprises at least one edible packaging layer and the barrier properties of that packaging are mainly provided by that edible packaging layer. For example, the present invention relates to a packaged food concentrate, the packaging comprising an edible primary packaging in contact with the food concentrate and a secondary packing, wherein the edible primary packaging provides the required barrier properties and wherein the edible primary packaging comprises compounds selected from the group consisting of gellans, waxes, whey protein isolate, cellulose, alginates, methylcellulose, hydroxypropylmethyl-cellulose, corn zein, gluten, soy protein, caseinate, chitosan, pectin, carrageenan, or combinations thereof.Type: ApplicationFiled: August 12, 2021Publication date: October 5, 2023Inventors: GERHARD NIEDERREITER, NICOLA GALAFFU, FANNY CHEVET-DOUELLE, MELANIE BUISSON, MICHAEL KARLHEINZ HAUSMANN, JULIEN BRAS, CHRISTINA FRIEDERIKE DANNENBERG
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Publication number: 20230221160Abstract: The present invention relates generally to the field of recyclable dosing devices. In particular, the present invention relates to a blank for producing a recyclable dosing device, a recyclable dosing device and the use of a recyclable dosing device for dosing a material. The recyclable dosing device can be produced from a blank made from a single piece of essentially rectangular material by folding. Preferred embodiments of the present invention relate to compostable dosing devices.Type: ApplicationFiled: January 8, 2021Publication date: July 13, 2023Inventors: CHRISTOPHE BARDE, MIGUEL DANIEL TOVAR NUEZ, ALEXEY VISHTAL, LUIS FERNANDO RUEDA, GERHARD NIEDERREITER, CHRISTIAN SACLIER
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Publication number: 20230042230Abstract: The present invention relates generally to the field of recyclable dosing devices. In particular, the present invention relates to a dosing device made from moulded pulp fiber. The dosing device comprises a container member with a defined volume corresponding to a pre-determined amount of composition to be dosed. The dosing device may be to be used for dosing food materials. Embodiments of the present invention relate to biodegradable and/or compostable dosing devices. The present invention also relates to process for manufacturing such a dosing device.Type: ApplicationFiled: January 8, 2021Publication date: February 9, 2023Inventors: MIGUEL DANIEL TOVAR NUEZ, CHRISTOPHE BARDE, OLIVIER BRETON, ALEXEY VISHTAL, LUIS FERNANDO RUEDA, GERHARD NIEDERREITER, CHRISTIAN SACLIER
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Patent number: 11252975Abstract: The present invention provides a method for producing caffeine, wherein the method comprises: (a) combining a coffee extract comprising caffeine with an aqueous organic acid; (b) crystallizing the coffee extract and the aqueous organic acid so as to form caffeine-organic acid co-crystals in an aqueous phase; (c) separating the caffeine-organic acid co-crystals from the aqueous phase; and (d) extracting caffeine from the co-crystals obtained in step (c), wherein step (d) comprises placing the co-crystals in an aqueous solution so as to form a caffeine precipitate and a solution comprising the organic acid. Also provided is a method for producing a decaffeinated coffee extract comprising chlorogenic acids.Type: GrantFiled: September 24, 2018Date of Patent: February 22, 2022Assignee: Societe des Produits Nestle S.A.Inventors: Julien Philippe Nicolas Mahieux, Stefan Palzer, Gerhard Niederreiter, Laurent Forny, Federico Mora, Bruno Edgar Chavez Montes, Laure Poquet, Heiko Oertling
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Patent number: 11234447Abstract: The present invention relates to a dried roast and ground coffee product allowing to prepare a cold brew coffee beverage in 5 minutes without compromising on the flavour. The present invention also relates to methods for making said dried roast and ground coffee product. Finally, use of said dried roast and ground coffee product are provided.Type: GrantFiled: December 22, 2017Date of Patent: February 1, 2022Assignee: Societe des Produits Nestle S.A.Inventors: Federico Mora, Murray Joshua, Lennart Fries, Gerhard Niederreiter, Stefan Palzer, Deepak Sahai
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Patent number: 11089796Abstract: The present invention relates to a coffee beverage comprising a high yield coffee (HYC) infused with nitrogen thus producing a refreshing cold foamy and creamy beverage; wherein HYC represents liquid coffee having anhydrocarbohydrate content between 25 and 42% w/w.Type: GrantFiled: June 8, 2017Date of Patent: August 17, 2021Assignee: Societe des Produits Nestle S.A.Inventors: Stefan Palzer, Marie-Laure Jung, Matthieu Pouzot, Gerhard Niederreiter, Federico Mora, Cecile Gehin-Delval
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Publication number: 20200275675Abstract: The present invention provides a method for producing caffeine, wherein the method comprises: (a) combining a coffee extract comprising caffeine with an aqueous organic acid; (b) crystallizing the coffee extract and the aqueous organic acid so as to form caffeine-organic acid co-crystals in an aqueous phase; (c) separating the caffeine-organic acid co-crystals from the aqueous phase; and (d) extracting caffeine from the co-crystals obtained in step (c), wherein step (d) comprises placing the co-crystals in an aqueous solution so as to form a caffeine precipitate and a solution comprising the organic acid. Also provided is a method for producing a decaffeinated coffee extract comprising chlorogenic acids.Type: ApplicationFiled: September 24, 2018Publication date: September 3, 2020Inventors: Julien Philippe Nicolas Mahieux, Stefan Palzer, Gerhard Niederreiter, Laurent Forny, Federico Mora, Bruno Edgar Chavez Montes, Laure Roquet, Heiko Qertiing
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Patent number: 10743558Abstract: The invention relates to a device and method for transferring an aroma from a aroma providing substance to a an aroma-adsorbing substance by a gas flow and without the aroma-providing substance and the aroma-adsorbing substance getting in direct contact.Type: GrantFiled: February 19, 2014Date of Patent: August 18, 2020Assignee: Societe des Produits Nestle S.A.Inventors: Matthieu Pouzot, Alessandro Gianfrancesco, Mathieu Murith, Gerhard Niederreiter, Christoph Reh
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Patent number: 10645958Abstract: The present invention relates to processes for providing plant seed based compositions with enhanced mouthfeel and aroma. In addition the invention relates to the use of such plant seed based compositions for making capsules for beverage dispensers.Type: GrantFiled: December 17, 2015Date of Patent: May 12, 2020Assignee: Societe des Produits Nestle S.A.Inventors: Christoph Reh, Stefan Palzer, Lennart Fries, Martin Leser, Gerhard Niederreiter, Cecile Gehin-Delval
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Publication number: 20190320677Abstract: The present invention relates to beverage compositions useful in beverage capsules and their preparation, particularly to beverage compositions comprising roast and ground coffee and dried coffee extract obtained by extracting coffee at a temperature below 60° C. Such capsules are useful for the preparation of coffee beverages in beverage preparation machines.Type: ApplicationFiled: December 14, 2017Publication date: October 24, 2019Inventors: Stefan Palzer, Marie-Laure Jung, Celine Sarrazin-Horisberger, Amrit Maharaj, Gerhard Niederreiter
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Publication number: 20190274329Abstract: The present invention relates to a dried roast and ground coffee product allowing to prepare a cold brew coffee beverage in 5 minutes without compromising on the flavour. The present invention also relates to methods for making said dried roast and ground coffee product. Finally, use of said dried roast and ground coffee product are provided.Type: ApplicationFiled: December 22, 2017Publication date: September 12, 2019Inventors: Federico Mora, Murray Joshua, Lennart Fries, Gerhard Niederreiter, Stefan Palzer, Deepak Sahai
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Publication number: 20190150467Abstract: The present invention relates to a coffee beverage comprising a high yield coffee (HYC) infused with nitrogen thus producing a refreshing cold foamy and creamy beverage; wherein HYC represents liquid coffee having anhydrocarbohydrate content between 25 and 42% w/w.Type: ApplicationFiled: June 8, 2017Publication date: May 23, 2019Applicant: NESTEC S.AInventors: Stefan Palzer, Marie-Laure Jung, Matthieu Pouzot, Gerhard Niederreiter, Federico Mora, Cecile Gehin-Delval
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Publication number: 20190098922Abstract: The present invention relates to processes for providing spice compositions with enhanced taste and/or aromas. In addition the invention relates to the use of such spice compositions for making capsules for beverage dispensers.Type: ApplicationFiled: December 17, 2015Publication date: April 4, 2019Inventors: Christoph Reh, Matthieu Pouzot, Gerhard Niederreiter, Lennart Fries, Cecile Gehin-Delval, Martin Leser
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Patent number: 9968112Abstract: An instant beverage tablet in the form of multilayer tablet for producing a layered beverage having one or more cream layer(s), coffee and/or cocoa layer(s) and optionally a foam upon reconstitution in a liquid comprising a dark component having sugar, coffee and/or cocoa particles for producing a dark layer; a white component having creamer and sugar for producing white layer; wherein the dark component has a density in the range of 0.5 to 0.7 g/cm3 and wherein the white component has a density in the range of 0.74 to 0.9 g/cm3 and wherein the dark component is compressed with a compaction pressure of at least 250 kPa and wherein the white component is compressed with a compaction pressure of at least 1250 kPa.Type: GrantFiled: August 4, 2015Date of Patent: May 15, 2018Assignee: Nestec S.A.Inventors: Laurent Forny, Lennart Fries, Vincent Meunier, Gerhard Niederreiter, Stefan Palzer, Christoph Reh
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Publication number: 20170367366Abstract: The present invention relates to processes for providing coffee compositions with enhanced coffee aromas. In addition the invention relates to the use of such coffee compositions for making capsules for beverage dispensers.Type: ApplicationFiled: December 17, 2015Publication date: December 28, 2017Inventors: Matthieu Pouzot, Gerhard Niederreiter, Mathieu Murith, Stephan Palzer, Fabrice Desbois, Luigi Poisson, Christine Haider, lennart Fries
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Publication number: 20170223979Abstract: An instant beverage tablet in the form of multilayer tablet for producing a layered beverage having one or more cream layer(s), coffee and/or cocoa layer(s) and optionally a foam upon reconstitution in a liquid comprising a dark component having sugar, coffee and/or cocoa particles for producing a dark layer; a white component having creamer and sugar for producing white layer; wherein the dark component has a density in the range of 0.5 to 0.7 g/cm3 and wherein the white component has a density in the range of 0.74 to 0.9 g/cm3 and wherein the dark component is compressed with a compaction pressure of at least 250 kPa and wherein the white component is compressed with a compaction pressure of at least 1250 kPa.Type: ApplicationFiled: August 4, 2015Publication date: August 10, 2017Inventors: Laurent FORNY, Lennart FRIES, Vincent MEUNIER, Gerhard NIEDERREITER, Stefan PALZER, Christoph REH