Abstract: The present invention relates to a food processor (10). It is described to hold (110) a first food product in a food chamber, wherein food processing means are configured to process at least the first food product in the food chamber. An ingredient identification module determines (120) if either sucrose or fructose is the dominant sugar in the first food product to be processed. A processing unit determines (130) a processing protocol for processing the first food product, wherein determination of the processing protocol comprises utilization of the determined dominant sugar in the first food product. The food processing means processes (140) at least the first food product in the food chamber.

Abstract: A method and system for recommending additional ingredients for making a nutritional preparation with improved folate retention. When an oxygen-reduced food processing step is used, an acidic pH value for the ingredients used improves folate retention. It is proposed to recommend additional or supplementary ingredients to reduce a pH value if a pH value of desired ingredient(s) is above or at a predetermined threshold.

Abstract: A food processing apparatus for preparing a fluid food product includes a food processing chamber including a blade arrangement driven by a motor; a particle sensor arranged to measure an actual particle size within said fluid food product in said food processing chamber and a controller arranged to control the motor. The controller is communicatively coupled to the particle sensor and may disengage the motor in response to a signal from the particle sensor indicative of the actual particle size reaching a threshold value of no less than 400 ?m within said fluid food product.

Abstract: A food processing apparatus for preparing a fluid food product includes a food processing chamber including a blade arrangement driven by a motor; a particle sensor arranged to measure an actual particle size within said fluid food product in said food processing chamber and a controller arranged to control the motor. The controller is communicatively coupled to the particle sensor and may disengage the motor in response to a signal from the particle sensor indicative of the actual particle size reaching a threshold value of no less than 400 ?m within said fluid food product.

Abstract: A kitchen appliance is disclosed for cooking a meat product. The kitchen appliance includes a heating element adapted to heat a medium for transferring heat to the meat product, a sensor for detecting loss of water from a contact surface of the meat product with the medium, and a controller conductively coupled to the sensor. The controller processes a sensor signal produced by the sensor, and generates a control signal indicative of the meat product reaching a defined cooking state in response to the processed sensor signal being indicative of a loss of water associated with the desired cooking state from the contact surface of the meat product.

Abstract: The present invention relates to a food processor (10). It is described to hold (110) a first food product in a food chamber, wherein food processing means are configured to process at least the first food product in the food chamber. An ingredient identification module determines (120) if either sucrose or fructose is the dominant sugar in the first food product to be processed. A processing unit determines (130) a processing protocol for processing the first food product, wherein determination of the processing protocol comprises utilization of the determined dominant sugar in the first food product. The food processing means processes (140) at least the first food product in the food chamber.

Abstract: A kitchen appliance (10) is disclosed for cooking a meat product (1). The kitchen appliance comprises a heating element (11) adapted to heat a medium (13) for transferring heat to the meat product; a sensor (15, 25) for detecting loss of water from a contact surface of the meat product with the medium; and a controller (17) conductively coupled to the sensor. The controller is adapted to process a sensor signal produced by the sensor; and generate a control signal indicative of the meat product reaching a defined cooking state in response to the processed sensor signal being indicative of a loss of water associated with the desired cooking state from the contact surface of the meat product. A method of monitoring cooking of a meat product by such a kitchen appliance is also disclosed.