Abstract: Pack for containing foods made from a porous material, and having for sealing purposes on at least one part of an inner wall of the food pack at least two different fat-based impregnations, at least one of which is a first or prime coat and at least one other is a cover glaze or impermeable top glaze, wherein at least the cover glaze or impermeable top glaze is free from saccharose.

Abstract: A process for preparing a solid dried product which is reconstitutable by saliva and storable at room temperature, is described. The product has a lactulose content of below 0.5% by weight (based on the dried product), carbohydrates, lactic acid bacteria, and optionally further additives. The lactic acid bacteria content is at least 10.sup.8 /g of substance. Various uses of the product are described, including its use as a pharmaceutical preparation, a dietetic product, an addition to foods, a food or food additive for animals, or a semi-finished product or slimming diet product swellable in the mouth.

Abstract: An edible food container is provided with two different fatty coating layers including a top glaze that is free of sugar. A prima coat has a higher setting temperature than the top glaze. Hydrophobicity increases from the prime coat to the top glaze. Solids can be added to the top glaze and the container can be made from a sugar free baked dough. Other variations are also disclosed.

Abstract: A non-returnable beverage package is provided where upon opening of the package the volume of the package can be increased. The increase is provided by a cover coordinated with a cup which together constitute the package. This package is particularly suitable for milk shakes. It allows a mixing of the contents of the package before use in an enlarged volume and in a volume adapted to provide turbulent flow to the liquid contained. The package provides for a safe packing of the filled in beverage from the time of filling-in to the time of opening the package.

Abstract: Dry chip-like discs of provisions or fine foods and a process for producing such discs. Raw food materials containing builder materials and soluble ingredients are converted into an essentially homogeneous pulp, and are brought into a composition which, as regards taste, is ready to be consumed. This pulp, having a consistency from flowable to pasty, is shaped into discs having a thickness of from 1 to 10 mm and is carefully dried, thereby substantially maintaining the builder structure and the thickness of the layer of the disc. The discs so produced are suitable for immediate consumption without previous mixing with liquids, and are converted back into a pulp by saliva in the mouth, the presence of the discs in the mouth stimulating the production of saliva.