Abstract: A coffee pod is described with an improved sealing surface for a filter disposed within the pod. The improved sealing surface provides better adherence between the filter and a sidewall of the pod so that unadhered portions are minimized and operation is improved. A coffee pod is also described with an improved foot structure having a configuration and thickness designed to minimize buckling while also utilizing a cost-efficient amount of material.

Abstract: A coffee pod is described with an improved sealing surface for a filter disposed within the pod. The improved sealing surface provides better adherence between the filter and a sidewall of the pod so that unadhered portions are minimized and operation is improved. A coffee pod is also described with an improved foot structure having a configuration and thickness designed to minimize buckling while also utilizing a cost-efficient amount of material.

Abstract: A beverage preparation machine of the type which uses pre-packaged containers of beverage ingredients is described. The beverage preparation machine is configured for controlling the volume of air resident in at least a part of a delivery system of the machine to produce predetermined characteristics in a prepared beverage.

Abstract: Method of preparing beverages using a beverage preparation machines and in particular a beverage preparation machine of the type which uses pre-packaged containers of beverage ingredients. The method includes controlling the volume of air resident in at least a part of a delivery system of the machine to produce predetermined characteristics in a prepared beverage.

Abstract: A beverage preparation machine of the type which uses pre-packaged containers of beverage ingredients is described. The beverage preparation machine is configured for controlling the volume of air resident in at least a part of a delivery system of the machine to produce predetermined characteristics in a prepared beverage.

Abstract: A cartridge comprising a cup-shaped body having a base, a peripheral side wall and an open top with a lid attached to the cup-shaped body to define a container volume. The lid being pierceable to accommodate an inflow of an aqueous medium. A filter being located within the container volume to divide the container volume into an ingredient chamber volume and a filtrate volume. The base being pierceable to accommodate an outflow from the filtrate volume. The peripheral side wall comprising a plurality of flutes that define a plurality of filtrate channels configured to direct beverage flow downwards. The cup-shaped body being configured to be laterally expandable in use when aqueous medium at a temperature of at least 85° C. and a pressure of at least 20 KPa is introduced into the container volume.

Abstract: Method of preparing beverages using a beverage preparation machines and in particular a beverage preparation machine of the type which uses pre-packaged containers of beverage ingredients. The method includes controlling the volume of air resident in at least a part of a delivery system of the machine to produce predetermined characteristics in a prepared beverage.

Abstract: Methods are provided to prepare heat stable soy milk concentrates above 3.2× based on the level of protein that are thermally stable upon achieving an Fo of at least 5. One method removes soluble carbohydrates prior to concentration. Another method removes both soluble and insoluble carbohydrates prior to concentration. Yet other methods prepare soy milk concentrates using partially hydrolyzed soy protein isolate.

Abstract: A coffee product and process are provided which produce a coffee product having elevated levels of 3,7-dimethylocta-1,6-dien-3-ol. In various forms, the coffee product is dry roast and ground coffee or a dry soluble coffee product such as a powder or granule form. The process includes adding 3,7-dimethylocta-1,6-dien-3-ol to roast and ground coffee or a soluble coffee to produce an enhanced coffee flavor beverage, or to an extract or solution thereof.

Abstract: A coffee product and process are provided which produce a coffee product having elevated levels of 3,7-dimetylocta-1,6-dien-3-ol. In various forms, the coffee product is dry roast and ground coffee or a dry soluble coffee product such as a powder or granule form. The process includes adding 3,7-dimethylocta-1,6-dien-3-ol to roast and ground coffee or a soluble coffee to produce an enhanced coffee flavor beverage, or to an extract or solution thereof.

Abstract: Methods are provided to prepare heat stable soy milk concentrates above 3.2× based on the level of protein that are thermally stable upon achieving an Fo of at least 5. One method removes soluble carbohydrates prior to concentration. Another method removes both soluble and insoluble carbohydrates prior to concentration. Yet other methods prepare soy milk concentrates using partially hydrolyzed soy protein isolate.