Abstract: The present invention provides a flexible pad for preparing a beverage comprising: a filter bag defining a storage volume; the storage volume containing a water-soluble composition or a combination or mixture of water-soluble compositions for forming a beverage; wherein the storage volume further contains one or more absorbent elements.

Abstract: A pod for preparing a beverage comprising: a rigid or semi-rigid sidewall; a rigid or semi-rigid upper surface containing one more apertures forming an inlet of the pod; a lower surface formed at least partially from filtering material, the filtering material forming an outlet of the pod; the sidewall, upper surface and lower surface together defining a storage volume extending from the inlet to the outlet and containing a water-soluble composition, or a combination or mixture of water-soluble compositions for forming a beverage; wherein the rigid or semi-rigid sidewall maintains a physical separation of the filtering material and the upper surface during use.

Abstract: The present invention provides a flexible pad (10) for preparing a beverage comprising: a flexible bag defining a storage volume (13); the storage volume containing a water-soluble composition or a combination or mixture of water-soluble compositions for forming a beverage; wherein at least a part of the flexible bag is formed from a flexible water-impermeable thin sheet material (11, 12), wherein said flexible water-impermeable thin sheet material comprises one or more apertures (40, 41) defining an inlet or an outlet of the storage volume.

Abstract: A composition is derived from animal muscle may be added to a substrate animal muscle for improving water-binding capacity of the substrate animal muscle. A process for making a composition in accordance with one embodiment may include the steps of providing a slurry of animal muscle and water; increasing the pH of the slurry to an alkaline level sufficient to solubilize at least a portion of the animal protein in the animal muscle so as to form an alkaline slurry; and maintaining the pH of the alkaline slurry at a level sufficient to prevent coagulation of the animal protein. The alkaline slurry may then be dried to form a substantially dry particulate animal muscle product. The particulate animal muscle product may then be reconstituted to form a marinade, and the marinade may be applied to a substrate animal muscle.

Abstract: The present invention provides a pod for preparing a beverage comprising: a lower compartment (31) defining a storage volume containing a water-soluble composition or a combination or mixture of water-soluble compositions for forming a beverage; the lower compartment comprising an upper surface (27) containing one or more apertures (25) forming an inlet of the lower compartment (31) and a lower surface formed at least partially from filtering material (12), the filtering material forming an outlet of the pod; the pod further comprising an open-topped upper compartment (21) above the lower compartment (31) which defines a chamber suitable for receiving one or more flexible pads containing one or more beverage ingredients; wherein an outlet of the chamber of the upper compartment communicates with the inlet of the lower compartment, wherein the apertures (25) of the inlet of the lower compartment are arranged for showering and or jetting in use water into the lower compartment (31).

Abstract: A flexible pad for preparing a beverage comprising: a filter bag defining a storage volume; the storage volume containing a water-soluble composition or a combination or mixture of water-soluble compositions for forming a beverage; wherein the storage volume further contains a plurality of non-soluble absorbent particles having a particle size, before use, of 25 microns to 10 mm.

Abstract: A pad for preparing a beverage comprising: an upper part comprising a rigid or semi-rigid upper element containing one or more apertures forming an inlet of the pad; a flexible lower element depending from the upper part and formed at least partially from filtering material, the filtering material forming an outlet of the pad; the upper part and lower element together defining a storage volume containing a water-soluble composition or a combination or mixture of water-soluble compositions for forming a beverage, wherein the upper part comprises a flexible water-impermeable layer joined to the rigid or semi-rigid upper element.

Abstract: The invention provides a stable concentrated dairy liquid, such as concentrated milk, with improved flavor, color, and mouthfeel, and a method of production thereof. The method utilizes specific thermal treatments to produce the stable concentrated dairy liquid to which a stabilizer and mouthfeel enhancer are added. The resulting products have a sterilization value Fo of at least 5 that is also resistant to gelling and browning during high temperature sterilization and is also resistant to gelling and browning during storage for greater than six months. The method balances such thermal treatments with addition of stabilizer and enhancer to achieve the desired flavor/mouthfeel and sterilization and to achieve reduced level of soluble protein in the concentrated milk prior to concentration to resist gelation and minimize browning. Moreover, such processing may be utilized in a milk that is concentrated to a factor of 2.7 fold or higher and contains at least 8.5 percent protein.

Abstract: This invention relates to a cheese product and a novel method for preparing a cheese product. More specifically, this invention relates to cream cheese product prepared using an edible fat and polymerized whey protein, as a protein source, obtainable from a whey protein concentrate. A cream cheese product prepared according to the present method exhibits an unexpected increase in firmness and has excellent syneresis properties.

Abstract: A lipid assay kit for detection of a lipid kinase or phosphatase and method of use thereof. The assay is preferably a competitive assay wherein the product lipid has a stronger affinity to the lipid detector protein than the substrate lipid. The lipid recognition motif is preferably a pleckstrin homology (PH) domain.