Abstract: The present invention relates to a multi-layered, cooked and chilled dessert in a heat-resistant container and to a method for manufacturing it. The dessert of the invention is prepared by subsequently filling layers in a heat-resistant jar and baking the dessert comprising the layers, followed by cooling the dessert to chilled conditions. The dessert may be consumed as chilled dessert or, alternatively, following a re-heating step shortly before serving. The dessert of the present invention provides advantages with respect to food safety in that its manufacturing process is shortened and not prone to contamination if compared to prior art processes.

Abstract: The present invention relates to a beverage product comprising a container, a liquid and a dairy foam on top of the liquid covering its surface. The dairy foam comprises 9 Q to about 100 wt % milk and milk fat, 0-10 wt % sweetener, and from 0.1 to about 1.5 wtl, preferably from 0.1 to about 1.0 wt % of a stabilizer. According to the invention the dairy foam has been applied first to an inner wall of the container along the entire circumference of said container before filling up the complete surface of the liquid so that it sticks to said inner wall. The present invention also relates to a method for manufacturing such a beverage product.

Abstract: The present invention relates to a multi-layered, cooked and chilled dessert in a heat-resistant container and to a method for manufacturing it. The dessert of the invention is prepared by subsequently filling layers in a heat-resistant jar and baking the dessert comprising the layers, followed by cooling the dessert to chilled conditions. The dessert may be consumed as chilled dessert or, alternatively, following a re-heating step shortly before serving. The dessert of the present invention provides advantages with respect to food safety in that its manufacturing process is shortened and not prone to contamination if compared to prior art processes.

Abstract: The present invention relates to a composite food product characterized in that it comprises in combination: (i) an outer shell made of a jellified composition, (ii) at least one edible inclusion made of:—a fermented or non-fermented milk-based product, and/or—a puree, spread, pasta, filling composition, cream, foamed composition or mousse comprising chocolate, coffee, tea, cereals, fruit, vegetable, meat, fish, cereals, or a combination thereof. Said invention further relates to a process for preparing such a composite food product.

Abstract: The invention concerns a multilayer food product and a method for obtaining a multilayer food product. The product includes at least one lower layer and one upper layer of thermally stable food components, wherein the lower layer has a lower viscosity and the upper layer has a uniform distribution.