Packaging containing an amount of a consumable (e.g. an at least partially dehydrated foodstuff), the packaging comprising: a container comprising an opening; and a closure (e.g. an airtight seal) closing the opening; wherein the container and the closure define a cavity having a first volume; the consumable is located in the cavity; the container is expandable such that the container may be expanded (e.g. due to the elasticity of the container) to be able to contain a second volume; and the second volume is greater than the first volume. The consumable may be to be combined with an amount of liquid, and the second volume may be greater than or equal to a volume occupied by the combination of the amount of the consumable and the amount of the liquid.
PACKAGING CONTAINING A CONSUMABLE
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DIETARY SUPPLEMENT
The present invention relates to a dietary supplement and methods of use thereof. More particularly, the invention relates to a composition including a kiwifruit extract in combination with an amylase inhibitor and/or a bifunctional protease-amylase inhibitor, particularly, but not exclusively, for managing gut health or for the treatment or prevention of digestive dysfunction, gastrointestinal disorders or symptoms thereof.
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NUTRITIONAL COMPOSITIONS CONTAINING SYNERGISTIC COMBINATION AND USES THEREOF
A composition and method for enhancing brain development in a pediatric subject, the method including administering to the pediatric subject a nutritional composition having up to about 7 g/100 kcal of a fat or lipid source, wherein the fat or lipid source includes at least about 0.5 mg/100 kcal of milk or non-milk polar lipids; up to about 5 g/100 kcal of a protein source; at least about 15 mg/100 kcal of lactoferrin from a non-human source; about 0.015 g/100 kcal to about 0.15 g/100 kcal of a prebiotic composition including polydextrose and/or galactooligosaccharide; and at least about 5 mg/100 kcal of a source of long chain polyunsaturated fatty acids.
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SYSTEM AND METHOD FOR DELIVERING HEALTH-PROMOTING SUBSTANCES INTO A HUMAN BODY
A system of delivering a health promoting substance into a human body that includes butter, water, milk protein concentrate, maltitol, erythritol, organic agave inulin, xanthan gum, locust bean gum, and guar gum ingredients at least one flavor ingredient; and a desired health promoting substance. The above ingredients, the flavor ingredient and the desired health promoting substance are formulated as a combined solidified frozen dessert for human consumption.
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PROCESSES FOR PRODUCING LIPIDS
The present invention relates to processes for extracting lipid from vegetative plant parts such as leaves, stems, roots and tubers, and for producing industrial products such as hydrocarbon products from the lipids. Preferred industrial products include alkyl esters which may be blended with petroleum based fuels.
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METHODS AND COMPOSITIONS FOR IMPROVING GROWTH OF MEAT-TYPE POULTRY
The present invention provides methods of improving growth performance, improving the efficiency of feed utilization, increasing feed digestibility, and decreasing mortality of immature and developing animals receiving animal feed. Methods of producing a crude keratinise enzyme extract and animal feed supplements for achieving the same are also provided.
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Process for Reducing Ethanol Loss While Developing Desirable Organoleptics During Wooden Barrel Aging of Alcoholic Beverage
An alcoholic beverage is aged in a wooden barrel after the barrel is covered by a film having an oxygen transmission rate of at least 50 cc/m2/day and an ethanol transmission rate of less than 30 g/m2/day. The beverage acquires one or more specific flavor components in an amount of 50%, 75%, or 100% relative to amounts of one or more of the same flavor components in a control alcoholic beverage aged in a wooden barrel without the film thereon. Covering the barrel with the film reduces the angels' share evaporative loss, while allowing the beverage to develop desirable flavor components during aging. In another embodiment, the process reduces angels' share evaporative loss while achieving organoleptics indistinguishable from a control.
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DAIRY PRODUCT AND PROCESS
The invention process provides a novel process of making cheese comprising the production of a coagulum which is caused to disaggregate into small curd particles in an in-line continuous flow process, separation of the curd particles from the whey and subsequent heating and mechanical working of the curd particles into a cheese mass.
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METHOD FOR PRODUCING FERMENTED MILK PRODUCT USING STERILE FULL-FAT SOYBEAN POWDER AS STARTING MATERIAL AND FERMENTED MILK PRODUCT
Provided are a production method for an edible fermented dairy product using, as a raw material, sterile full fat soy flour, which has a very high nutritional value and has a markedly improved taste evaluation that includes flavor and smooth texture, and a fermented dairy product produced by the method. A production method for a fermented dairy product includes the steps of: producing sterile full fat soy flour having a grain size of from 100 to 1,000 meshes by pulverizing sterile dehulled soybeans prepared so as to have a bacterial count of 300 cells/g or less by using a method of separating whole soybeans into cotyledons, germs, and hulls; adding water to the sterile full fat soy flour to prepare a powdered soy juice, followed by sterilizing the powdered soy juice by heating; homogenizing the powdered soy juice to prepare a homogenized powdered soy juice; and adding a lactic acid bacterium to the homogenized powdered soy juice, followed by fermentation to prepare fermented milk.
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GLUCOSYL STEVIA COMPOSITION
Glucosyl stevia compositions are prepared from steviol glycosides of Stevia rebaudiana Bertoni. The glucosylation was performed by cyclodextrin glucanotransferase using starch as the source of glucose residues. The short-chain glucosyl stevia compositions were purified to >95% content of total steviol glycosides. The compositions can be used as sweetness enhancers, flavor enhancers and sweeteners in foods, beverages, cosmetics and pharmaceuticals.
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MICRONIZED CaCO3 SLURRY INJECTION SYSTEM FOR THE REMINERALIZATION OF DESALINATED AND FRESH WATER
The present invention concerns a process for treating water and the use of calcium carbonate in such a process. In particular, the present invention is directed to a process for remineralization of water comprising the steps of (a) providing feed water having a concentration of carbon dioxide of at least 20 mg/l, preferably in a range of 25 to 100 mg/l, and more preferably in a range of 30 to 60 mg/l, (b) providing an aqueous slurry comprising micronized calcium carbonate, and (c) combining the feed water of step (a) and the aqueous slurry of step (b) in order to obtain remineralized water.
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FAUCET-INTEGRATED CARBONATION SYSTEMS AND METHODS
Systems and methods are disclosed for providing carbonated water through a typical kitchen faucet. The faucet-integrated carbonation system can include a carbonated water reservoir coupled to a residential or commercial cold water supply line as well as a CO2 tank, all of which can be mounted under a kitchen countertop or the like. The water held in the reservoir can be carbonated using the CO2 when a user activates a CO2 activation mechanism. The system can further include a carbonated water on/off valve for dispensing carbonated water from the carbonated water reservoir via a waterway with an outlet disposed at the end of the faucet.
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Calcium-Fortified Beverages and Method of Making Thereof
A calcium-fortified beverage and method of making the beverage is provided. A calcium source is included that provides about 40% to about 65% of the calcium from calcium lactate and about 35% to about 60% of the calcium is provided from hydroxyapatite. A component may be included for at least substantially masking the aftertaste of the calcium source.
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DOUBLE FORTIFIED SALT COMPOSITION CONTAINING IRON AND IODINE AND PROCESS FOR THE PREPARATION THEREOF
The present invention relates to stable and white iron fortification and iron+iodine double fortification agents, their preparation and use in fortification of salt. These agents help overcome the normal difficulties encountered in iron and iodine fortification such as low iodine stability on storage, development of colour and odour, and use of unwanted additives to impart stability. In one of the invented products, both iron and iodine coexist in stable manner in the same matrix which allow for a more uniform distribution of iodine. The process of preparation is demonstrated to be scalable and utilizes commonly available raw materials which would enable the products to be synthesized in affordable manner.
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METHOD FOR MAKING POUCHES AND A POUCH AS SUCH
The present invention relates to a pouch and a method for making the same. In the inventive method, which is adapted to produce pouches having a limited amount of fusible material, a heat-sealable cord is arranged on a web forming confronting side surface of each pouch. Those confronting side surfaces are fused by heating the heat-sealable cord. The present invention furthermore provides a pouch, in particular containing a brewable or extractable commodity such as tea, with a pocket defined between confronting side surfaces of a web. The pouch of the present invention can have a limited amount of fusible material as the confronting side surfaces are joined by solidified melt of a heat-sealable cord arranged in vicinity of at least one edge of the pouch.
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BAKERY PRODUCT AND METHOD OF PRODUCING A BAKERY PRODUCT
A bakery product and method of producing the same are provided. The bakery item includes a baked item having an underside, an upper side, and side surface. A first underside sub-region that extends over the entire width and part of the longitudinal extent of the underside is coated. A second underside sub-region that extends over the entire width and part of the longitudinal extent remains uncoated in the form of a grip region. The sub-region of the partial-coat underside which is to be coated is dipped into a bath of not yet set coating substance, which is set by cooling to form the coating. The underside of the baked item, which is to be coated, is oriented at an angle α between 1° and 20° in relation to the original surface of the bath at least during the setting operation.
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HEALTHY BISCUIT
The disclosure concerns a method for producing a ready-to-eat biscuit comprising at least 29 wt % wholegrain cereal flour, 5 wt % to 22 wt % fat, and at most 30 wt % sugar relative to the total weight of the biscuit, wherein the slowly-digestible-starch-over-total-available-starch ratio of the biscuit is at least 31 wt %, the method comprising: mixing a cereal flour comprising the wholegrain cereal flour with fat and sugar and at most 8 wt % added water relative to the total weight of the dough, to form a dough; moulding the dough into the shape of a biscuit; baking the biscuit; wherein the cereal flour comprises refined cereal flour in an amount of at least 14.5 wt % of the dough and wherein the refined cereal flour has a water absorption under 55% as measured by Brabender® Farinograph® according to NF-ISO-5530-1 norm.
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Capsule, Device and Method for Preparing a Beverage by Extraction
The invention relates to a capsule for use in a device for preparing beverages. The invention also relates to an assembly of such a capsule and a device for preparing beverages. The invention further relates to a method for preparing beverages by making use of such an assembly.
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WIRELESS TEMPERATURE SENSING SYSTEM FOR A COOKING APPLIANCE
A temperature sensing system for a cooking appliance includes a control unit having a receiver. The control unit and the receiver are housed within the cooking appliance. The temperature sensing system further includes a wireless temperature sensing probe having a temperature sensor and a wireless transmitter module. The wireless temperature sensing probe is configured to wirelessly communicate with the control unit housed within the cooking appliance.
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TEMPERATURE SENSING SYSTEM FOR A COOKING APPLIANCE
A temperature sensing system for a cooking appliance having an upper housing having a first heating surface and a lower housing having a second heating surface includes a temperature sensing probe, a control panel and a control unit in electrical communication with the temperature sensing probe and the control panel. The temperature sensing probe is removably received by the upper housing and extends through said first heating surface. The control panel has one or more input buttons for allowing a user to select at least one input parameter including a desired internal temperature of a food item.
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