Abstract: An article tracking system including: a plurality of tags, each tag being attached to a respective article in use and including: a power supply; a tag transceiver that transmits or receives messages; and a tag processing device; a number of tag readers, each tag reader including: at least one reader transceiver that transmits or receives messages; and, a reader processing device in communication with the at least one tag reader; and, at least one processing system in communication with the number of tag readers, and wherein in use each tag reader: generates a message; and, transmits the message to one or more tags within an operating range of the reader, wherein ones of the one or more tags in a passive operating mode are responsive to the message to: receive the message; selectively change a tag operating mode; and, if the message is a broadcast message, transmit a tag message at least partially indicative of an identity of the tag; receives any tag messages; generates location data at least partially indica

Abstract: A topical seasoning for snack foods, the seasoning comprising a plurality of seasoning particles, the seasoning particles comprising a shell surrounding an encapsulated central core, the shell comprising a matrix including at least one solid lipid and the core comprising sodium chloride.

Abstract: A topical seasoning for snack foods, the topical seasoning being in the form of an emulsion and comprising a plurality of seasoning particles as a particulate phase within a continuous oil phase, the seasoning particles comprising a shell surrounding an encapsulated central core, the shell comprising a matrix including at least one solid lipid and a shell stabilising emulsifier, and the core comprising an aqueous phase.

Abstract: A topical seasoning for snack foods, the seasoning comprising a plurality of seasoning particles, the seasoning particles comprising a shell surrounding an encapsulated central core, the shell comprising a matrix including at least one solid lipid and the core comprising sodium chloride.

Abstract: The invention provides an emulsion comprising: (a) a continuous phase; (b) a dispersed phase comprising an active compound (1); and (c) colloidal particles located at the interface between the continuous phase and the dispersed phase. These are particularly useful with one or more agrochemicals or food additives as an active compound.

Abstract: The present invention relates to a method for the manufacture of edible gel particles having a mean longest diameter of from 0.1 to 20 ?m, the method comprising: high-shear mixing a solution comprising an alginate, while adding a source of calcium ions to the solution.

Abstract: A G-cueing simulator for a ground vehicle which includes a plurality of actuators which are operable to provide GO cues to a user in a simulated environment.

Abstract: A G-cueing simulator for a ground vehicle which includes a plurality of actuators which are operable to provide GO cues to a user in a simulated environment.

Abstract: A gelled food product is prepared by opening a closed container of thermo-reversible gel(A) that is based on polysaccharide gelling agent, heating gel (A) to a temperature of at least 60° C., combining the gel (A) with at least one taste or flavour imparting food component before, during or after the heating, to provide a combined gel composition (B) that comprises at least 1 wt % protein, such that the gel (A) constitutes 50-98 wt % of the composition (B), and allowing the combined gel composition (B) to set in a mould.