Abstract: An UHT asceptic process for producing a range of infant food products comprises at least two steps, wherein, in a first stage, vegetables are cooked and meat or fish is cooked separately from the vegetables to provide pre-cooked ingredients are mixed and submitted to UHT processing at a temperature of about 130° C. to 140° C. for a time of about 30 seconds to about 240 seconds to sterilize the product and filled aseptically into plastics containers.

Abstract: A ready-to-eat pre-packaged food for feeding infants or babies, in the form of a multi-component meal of a pasty or congealable consistency. This meal includes at least two components that can be visually differentiated, are unmixed and occupy at least two different volume segments of a product container or shape, and delimiting boundaries between the at least two components in the form of essentially vertical interfaces that are visible from above the container or shape as contours or boundary lines. Also disclosed is a method for producing a multi-component meal of a pasty or congealable consistency food product for feeding infants or babies,.

Abstract: A ready-to-eat pre-packaged food for feeding infants or babies, in the form of a multi-component meal of a pasty or congealable consistency. This meal includes at least two components that can be visually differentiated, are unmixed and occupy at least two different volume segments of a product container or shape, and delimiting boundaries between the at least two components in the form of essentially vertical interfaces that are visible from above the container or shape as contours or boundary lines. Also disclosed is a method for producing a multi-component meal of a pasty or congealable consistency food product for feeding infants or babies,.

Abstract: A meat mousse composition, which when refrigerated is spreadable, includes an admixture of meat particles and a fat, has a dry matter content of from 35% to 50%, a pH of 5 to 6 and a water activity value of 0.960 to 0.980 and based on volume, contains between 20% and 43% of nitrogen or air. To prepare the composition, a meat mousse base is prepared by heating size-reduced meat at a temperature of from 80.degree. C. to 100.degree. C. and under pH conditions which avoid growth of toxic spore-formers and is used to prepare a meat mousse which, by weight, includes from 20% to 50% of the mousse base meat and from 15% to 35% added fat so that the mixture has a dry matter content of from 35% to 50% and a pH of from 5 to 6. The meat mousse is pasteurized, homogenized and cooled to a temperature to obtain a cooled mousse suitable for foaming, the cooled mousse is foamed with nitrogen or air to increase the volume of the cooled mousse by from 25% to 75% and then, the foamed mousse is cooled to set the foamed mousse.

Abstract: Cereal is combined with more than 50% fruit or vegetable foods by weight for obtaining a nutritional fluid food composition. The cereal component is based upon an enzymatically hydrolyzed cereal in liquid form. The composition does not require including sugar as a further component of the composition and is comprised of at least 10% cereal by weight based on dry matter and in addition to the fruits or vegetables and enzymatically hydrolyzed cereal in liquid form, includes oatmeal, water and oil for providing a desired fat content.