An inbred corn line, designated BB86, is disclosed. The invention relates to the seeds of inbred corn line BB86, to the plants and plant parts of inbred corn line BB86 and to methods for producing a corn plant, either inbred or hybrid, by crossing inbred corn line BB86 with itself or another corn line. The invention also relates to products produced from the seeds, plants, or parts thereof, of inbred corn line BB86 and/or of the hybrids produced using the inbred as a parent. The invention further relates to methods for producing a corn plant containing in its genetic material one or more transgenes and to the transgenic plants produced by that method and to methods for producing other inbred corn lines derived from inbred corn line BB86.
INBRED CORN LINE BB86
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RESISTANCE TO NASONOVIA RIBISNIGRI BIOTYPE 1 (NR:1) FROM LACTUCA SERRIOLA
The present invention relates to a lettuce plant (Lactuca sativa L.) resistant against Nasonovia ribisnigri biotype 1 (Nr:1) representative seeds of which were deposited under NCIMB accession number 41763. Such a lettuce plant may be obtainable by crossing a lettuce plant with a plant grown from seeds of seedlot 10G.913569 representative seeds of which were deposited with the NCIMB under NCIMB accession number 41763 and selecting preferably in the F2 progeny of the cross for plants being resistant against Nasonovia ribisnigri biotype 1 (Nr:1).
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LETTUCE VARIETY 41-123 RZ
The present invention relates to a Lactuca sativa seed designated 41-123 RZ, which exhibits resistance to downy mildew (Bremia lactucae Regel.) races Bi:1 to B1:28, and which has an extraordinary high number of red-colored, oakleaf-shaped leaves of substantially equal size. The present invention also relates to a Lactuca sativa plant produced by growing the 41-123 RZ seed. The invention further relates to methods for producing the lettuce cultivar, represented by lettuce variety 41-123 RZ.
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FRUIT FORMATION IN THE ABSENCE OF FERTILISATION
The present invention relates to a pepper plant showing the trait fruit formation in the absence of fertilisation wherein said trait is obtainable by introgression from a plant grown from seed that was deposited with the NCIMB under accession number NCIMB 41678, NCIMB 41680, or NCIMB 41684. The invention further relates to progeny of the plant, propagation material for producing the plant, to fruits of the plant and to a food product comprising the fruit or parts thereof.
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COLLOID PRODUCT, METHOD FOR PRODUCING SAME AND USE THEREOF
A method for producing a molded product of a protein-containing fraction from raw sugar beet juice includes: pre-liming the raw sugar beet juice in order to form a coagulum of non-sucrose substances forming in the obtained pre-liming juice, separating the coagulum from the pre-liming juice using at least one first separation device in order to obtain a protein-containing fraction, blending the protein-containing fraction with at least one carrier, and molding the obtained mixture comprising the protein-containing fraction and the carrier in a molding device to obtain a molded product of a protein-containing fraction.
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METHOD AND COMPOSITION FOR REDUCING THE COLOR OF SUGAR
This invention refers to a method for reducing the color of any intermediate of a process for obtaining sugar, and sugar and a process for the production of low color sugar. This invention also refers to the use of components and combinations thereof for reducing the color of sugar and/or any intermediate of a process for obtaining sugar.
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DIHYDROBENZOFURAN DERIVATIVES AS FRAGRANCE AND/OR FLAVORING MATERIALS
Compounds and methods of using of compounds or mixtures thereof, as fragrance and/or flavoring material or as fragrance and/or flavoring material mixture, new fragrance and/or flavoring material mixtures, new perfumed and/or flavored articles, and new, particularly advantageous compounds and mixtures to be used are described.
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BACTERIA THYA(-) MUTANTS WITH INCREASED VITAMIN K
Bacteria thyA(−) mutants with increased vitamin K and use of these thyA(−) mutants for making a composition/product for treatment and/or prevention of vitamin K deficiency in a mammal (e.g. a human).
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EXTRUSION ENCAPSULATION OF ACTIVES AT AN INCREASED LOAD, USING SURFACE ACTIVE PLANT
A glassy extrusion encapsulation composition and a method of making the composition are provided. The encapsulation composition comprises an encapsulate encapsulated in a glassy matrix comprising 0.5 to 12% by weight, based on the total weight of the glassy matrix, of at least one surface active plant extract, and 88 to 99.5% of at least one carbohydrate. The addition of a surface active plant extract to a carbohydrate matrix markedly increases the load of an encapsulate in the encapsulation composition. Such glassy matrices are useful for encapsulation of encapsulates, for example, flavors and medications. A food composition containing the encapsulation composition is also provided.
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PHYTASE IN READY-TO-DRINK SOFT DRINKS
The present invention relates to an acidic ready to drink beverage having a water activity greater than 0.95, a pH value lower than 6, and enriched with an active phytase enzyme.
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NUTRITIONAL PRODUCTS HAVING IMPROVED ORGANOLEPTIC PROPERTIES
Disclosed are nutritional products comprising pea protein hydrolysates as a primary or sole source of protein. The nutritional products include nutritional liquids, powders, bars, and other food products, wherein the resulting nutritional products are physically stable over shelf life and provide favorable organoleptic properties. These nutritional products may be used as a nutritional source for individuals who are intolerant and/or allergic to cow milk proteins and soy proteins and/or who have malabsorption, maldigestion, or other gastroinstestinal conditions.
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MACHINE FOR FOLDING AN EDIBLE DOUGH
A machine for folding an edible dough is described. The machine includes a hopper for loading and unloading the edible dough, stretching elements and a couple of supporting and folding elements being selectably horizontally movable between opposite lateral resting areas and a central working area of the machine.
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Method and System of Making a Leavened Dough Composition
A method of making a leavened dough composition includes making a sponge with a mixing device, and separating the sponge into a plurality of subsections with a separating apparatus.
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SYSTEM AND METHOD FOR MAKING ORGANIC COTTAGE CHEESE
A process is disclosed for the manufacture of cottage cheese from milk using citric acid to precipitate the curd. The citric acid is supplied by fermentation of the lactose contained in the byproduct whey.
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MONOGASTRIC ANIMAL FEED
The present invention relates an improved feed additive or food supplement formulation obtained from more than one strain of Lactic acid bacteria. The feed additive or supplements is used to feed monogastric animals such as avian, fowl. Moreover, the feed provides better growth and feed utilization for monogastric animals. Further, the animal feed can be used for controlling food intake in the animals.
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Invertible Segmented Consumption Container
An invertible segmented consumption container that inverts to allow for facilitated cleaning of an inner surface. A top section of the container comprises of a rigid material that separates from a bottom section. The top section is operable to engage a lid for containing a liquid. The bottom section is operable to retain the liquid for consumption. The bottom section is comprised of a flexible material. The invertibility of the bottom section creates access to the inner surface for facilitated cleaning When the rigid top section separates from the flexible bottom section, the bottom section may invert into itself. A rigid collar joins the top section with the bottom section, and provides a perimeter framework for drinking the liquid. The bottom section is also collapsible to provide compact storage and portability.
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PORTION CAPSULE FOR PRODUCING A BEVERAGE USING A PORTION CAPSULE
A portion capsule for producing a beverage has a capsule body with a capsule base and a filling side. A cavity for accommodating a pulverulent or liquid beverage base is formed between the capsule base and the filling side, and a filter element is arranged between the beverage base and the capsule base The filter element includes an open-pore felt and/or nonwoven. The felt and/or the nonwoven have/has an average first pore size in a first region which faces the beverage base and an average second pore size in a second region which faces the capsule base, wherein the first pore size is smaller than the second pore size.
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CAPSULE AND METHOD FOR THE PREPARATION OF A BEVERAGE BY CENTRIFUGATION
Capsule (1A) designed in particular for the preparation of a beverage in a centrifugal brewing device by feeding liquid in the capsule and rotating the capsule along a central axis (I) to produce centrifugal forces on the liquid traversing the capsule thereby forcing the beverage out of the capsule by such centrifugal forces, wherein the capsule comprises: a body (2) comprising containment walls (3,4), a main opening (6) of central axis (I) closed by a closing wall (8) forming a compartment (7) including beverage ingredients and a flange (5) peripherally bordering the said opening (6), wherein it comprises a perforating wall (9) placed close to the closing wall (8) and comprising perforating means (10-15) for perforating the closing wall (8) when applying a pressure on the transversal closing wall (8) or perforating wall (9).
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Food Package
A food package having a tray, an absorbent pad formed with a surface-treated carboxyalkylated polysaccharide, a wrap, and a food product is disclosed. The absorbent pad can be substantially compostable. In certain embodiments, all components of the food package are substantially compostable.
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Pet Food Making Process
This invention pertains to making pet food; more specifically, it involves making pet chews or jerky from either one, or a combination of: poultry, meat, rabbit, fish, pork skin, beef skin, rabbit skin, or fish skin. The ingredients can then be cut into pieces or cubes, minced into paste, or molded into shapes; then frozen; followed by a process of vacuum microwave drying; sterilization; then packaging. The final product presents the same color and often a strong fragrance of the original ingredients. This process protects both the nutrition of the original ingredients and its appetizing characteristics. Among other things, it could be a meaty pet snack, or it could be used as a nutrition supplement for your pet after proper rehydration.
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