Abstract: An insert for use in a beverage preparation machine of a type comprising a brew head suitable for receiving a rigid or semi-rigid cartridge. The brew head comprises an upwardly directed inlet for supplying water to the brew head, a downwardly directed outlet for outflow of beverage produced by the machine, and a closure mechanism moveable between open and closed configurations. The insert comprises a receptacle and sealing means, the receptacle having an opening through which, in use, a quantity of beverage ingredients may be loaded into the receptacle, a lower portion of the insert comprising an inlet and an outlet.

Abstract: An insert for use in a beverage preparation machine of a type comprising a brew head suitable for receiving a rigid or semi-rigid cartridge. The brew head comprises an upwardly directed inlet for supplying water to the brew head and a downwardly directed outlet for outflow of beverage produced by the machine, the insert comprises an upper part, a lower part and sealing means, the upper and lower parts being moveable between an open configuration in which a quantity of beverage ingredients may be loaded into the insert and a closed configuration in which the upper and lower parts are sealed together by the sealing means to define therebetween a brewing volume containing, in use, the quantity of beverage ingredients, the lower part passes upwardly through the inlet of the insert into the brewing volume and such that beverage produced from the water and the quantity of beverage ingredients passes downwardly through the outlet of the insert to flow out of the outlet of the brew head.

Abstract: An insert for use in a beverage preparation machine of a type comprising a brew head comprising an upwardly directed inlet for supplying water to the brew head and a downwardly directed outlet for outflow of beverage produced by the machine. The insert comprises, or is adapted to contain in use, a quantity of beverage ingredients in a brewing volume. A lower surface of the insert comprises an inlet and an outlet arranged to communicate respectively with the inlet and outlet of the brew head of the beverage preparation machine when the insert is inserted into the machine such that, in use, water from the inlet of the brew head passes upwardly through the inlet of the insert into the brewing volume and such that beverage produced from the water and the quantity of beverage ingredients passes downwardly through the outlet of the insert to flow out of the outlet of the brew head.

Abstract: The present invention describes aromatized particles containing aromatized vegetable oil contained within a shell of a water soluble encapsulant such that upon dissolution with hot water a burst of aroma will be released. The process to produce the aromatized particles is also set forth.

Abstract: The present invention describes aromatized particles containing aromatized vegetable oil contained within a shell of a water soluble encapsulant such that upon dissolution with hot water a burst of aroma will be released. The process to produce the aromatized particles is also set forth.

Abstract: An instant particulate dry mix composition produces a cappuccino beverage having surface foam with a marbled appearance upon reconstitution in water. The dry mix composition is made by freeze drying the coffee extract to produce granules having an outer surface layer which is rapidly soluble and a larger inner core layer which is slowly soluble.

Abstract: The present invention is directed to a process for making a soluble espresso coffee powder with improved in-cup foam comprising the steps of:(1) foaming the coffee extract by gas injection;(2) homogenizing the foamed extract of step(l) to reduce gas bubble size to five microns or less; and(3) spray drying the homogenized extract of step (2) under drier outlet temperature and spray pressure conditions effective to produce a soluble espresso coffee powder wherein a majority of void space in the soluble espresso powder is comprised of gas bubbles having a size of 10 microns or less.The resulting soluble espresso coffee powder, upon reconstitution with hot water, produces a foam which simulates the foam formed on espresso made from roasted and ground espresso coffee.