Abstract: A flat semi-finished product having-a matrix with at least one latently reactive plastic composition, which can be cured to form an elastomer, more particularly a thermoplastic elastomer,-continuous fibres embedded in the matrix. The fibres are aligned preferably unidirectionally. The flat semi-finished product further has a thermoplastic film. A method for producing a flat semi-finished product of this kind and the use of a flat semi-finished product of this kind.

Abstract: A sheetlike semifinished product comprising a matrix having at least one latent reactive plastics composition which is curable to afford an elastomer, in particular a thermoplastic elastomer, and fibers embedded in the matrix. A process for producing sheetlike semifinished products is further disclosed.

Abstract: A sheetlike semifinished product comprising a matrix having at least one latent reactive plastics composition which is curable to afford an elastomer, in particular a thermoplastic elastomer, and fibers embedded in the matrix. A process for producing sheetlike semifinished products is further disclosed.

Abstract: Wearable packages for consumable products and methods for using same are provided. In a general embodiment, the wearable packages include a first compartment for housing a product and a second compartment for housing a bi-stable band. The wearable packages provide several advantages and benefits including, but not limited to convenient carrying and handling of consumable products and easy two-, one-, or no-handed access to products contained within the wearable packages.

Abstract: Provided are compositions comprising a polymer and a solvent, which may be used for e.g. gel-processing. An example is a composition comprising a polyethylene polymer and a vegetable oil. The solvent may be a fairly poor solvent for the polymer.

Abstract: Wearable packages for consumable products and methods for using same are provided. In a general embodiment, the wearable packages include a first compartment for housing a product and a second compartment for housing a bi-stable band. The wearable packages provide several advantages and benefits including, but not limited to convenient carrying and handling of consumable products and easy two-, one-, or no-handed access to products contained within the wearable packages.

Abstract: A freeze-dried snack product comprising a food component selected from a dairy component, a vegetable component, a fruit component, or mixtures thereof, a hydrolyzed whole grain composition, an alpha-amylase or fragment thereof, which alpha-amylase or fragment thereof shows no hydrolytic activity towards dietary fibers when in the active state, and an emulsifier component. The snack product is especially designed for infants.

Abstract: Textured, co-deposited, freeze-dried food products are provided, as well as methods of making same. In a general embodiment, the food products have a first component and a second component that are disposed adjacent one another. The first and second components may be the same or different materials and may have any number of distinguishable characteristics including, but not limited to, flavor, color, texture, optical properties, etc. The food products are subjected to a sublimation step during manufacturing to remove excess water in the food product to provide a freeze-dried food product.

Abstract: This invention relates to a process for the production of enzymatically hydrolysed egg proteins comprising a first hydrolysis step in which intact egg proteins are subjected to enzymatic hydrolysis by a first protease, an intermediate heating step in which the product of the first hydrolysis is heated to a temperature not exceeding 75° C., a second hydrolysis step in which the product of the intermediate heating step is subjected to enzymatic hydrolysis by a second protease and an inactivation step in which the product of the second hydrolysis is heated to a temperature between 85 and 90° C. and maintained at this temperature for at least 30 minutes. The invention extends to an egg pasta product containing hydrolysed whole egg.

Abstract: A partial hydrolysate of cereal protein wherein the hydrolysate has a degree of hydrolysis between 9 and 18%, products containing such a partial hydrolysate and a method for the primary prevention of allergic reactions to cereal protein in a young mammal using such a partial hydrolysate are disclosed.

Abstract: The use of enzymatically hydrolysed egg proteins with a degree of hydrolysis between 15 and 28% in the manufacture of a composition for induction of oral tolerance to egg proteins in a mammal.

Abstract: This invention relates to a process for the production of enzymatically hydrolysed egg proteins comprising a first hydrolysis step in which intact egg proteins are subjected to enzymatic hydrolysis by a first protease, an intermediate heating step in which the product of the first hydrolysis is heated to a temperature not exceeding 75° C., a second hydrolysis step in which the product of the intermediate heating step is subjected to enzymatic hydrolysis by a second protease and an inactivation step in which the product of the second hydrolysis is heated to a temperature between 85 and 90° C. and maintained at this temperature for at least 30 minutes. The invention extends to an egg pasta product containing hydrolysed whole egg.