New tomato variety NUN 00175 TOP
The invention provides a new and distinct hybrid variety of tomato, NUN 00175 TOP or N 6404 which is especially useful as processing tomato.
View ArticleCAPSULE HAVING A RUPTURE INITIATION AREA
The invention relates to a capsule having a body in the form of a cup and a membrane lid, together defining a chamber containing a substance for the preparation of a drink. The body includes an outer...
View ArticleSYSTEM AND METHOD FOR FEEDING RUMINANTS BASED ON RUMEN MORPHOLOGY
Rumen performance and ruminant growth in growing ruminants is studied through rumen morphological studies and growing ruminant developmental studies. Based on the studies, a feed composition containing...
View ArticleEATING UTENSIL AND DISPENSER FOR PROVIDING EATING UTENSILS, AND USE OF A...
The invention relates to a dispenser for providing eating utensils (10) which are designed as single-piece gripping elements for picking up food, in particular finger food, and have a...
View ArticleFEEDING DEVICE
The invention relates to a feeding device (1, 1′, 1″) having a hollow form, the feeding device (1, 1′, 1″) comprising: an inlet portion (2, 2′, 2″) having an inlet (4, 4′) for entering nutrition (13),...
View ArticleCompositions Comprising Maltotriose And Methods Of Using Same To Inhibit...
Compositions comprising maltotriose are disclosed herein. In certain embodiments, the compositions comprise maltotriose and at least one component whose function is subject to impairment by a...
View ArticleLow Glycaemic Index Baked Product Comprising High Levels of Fibre, Proteins...
The present invention is directed to a bread product which is particularly adapted for breakfast, and which is characterized by high satietogenic and nutritional properties, and its convenience of use....
View ArticleSOLID ENZYME FORMULATIONS AND METHOD FOR PRODUCTION THEREOF
The present invention relates to novel solid enzyme formulations comprising mixtures of at least one salt-stabilized enzyme composition, at least one particulate support and at least one hydrophobic...
View ArticleSoymilk with Additive of Vitamin C, Vitamin C salt or Vitamin C Stereoisomer
The present invention relates to a soymilk with additive of vitamin C, vitamin C salts or vitamin C stereoisomer, wherein the soymilk with vitamin C additive is made by adding an ascorbic acid into a...
View ArticleMODULAR FABRICATION SYSTEMS AND METHODS
The present invention relates to an article fabrication system having a plurality of material deposition tools containing one or more materials useful in fabricating the article, and a material...
View ArticleFood Serving Dispenser and Protected Food Serving, and Method of Use Thereof
A food serving dispenser and protected food servings dispensed from the dispenser. The dispenser comprises a cylindrical container having a central stem that extends upward from the base of the...
View ArticleDYE EMULSION
The invention relates to an emulsion comprising an aqueous phase and an oil phase having a liposoluble colorant and comprising an emulsifier composition for emulsification of the liposoluble colorant...
View ArticleCARBONATED BEVERAGE APPLIANCE
A carbonated beverage appliance in accordance with the present invention includes a housing and a carbonating head assembly configured to releasably engage a top end of a bottle containing a liquid to...
View ArticleRIGID CONTAINER FOR CONTAINING FOODSTUFF COMPRISING FISH
The invention relates to a rigid container (10) of foodstuff (12), the foodstuff (12) comprising fish that is present in solid form. The closed container (10) presents substantially no liquid. The...
View ArticleBAG FOR STERILISATION
The invention relates to a packaging bag for the sterilisation of food, comprising walls on which a closing device is arranged comprising complementary closing profiles, said bag being characterised in...
View ArticleMULTI-STEP PROCESS FOR PRODUCING INTERMEDIATE MOISTURE FOODS, AND ASSOCIATED...
Food processing methods and associated apparatuses are disclosed herein. In one embodiment, a food processing method includes heating a meat product in an oven to a pasteurizing temperature of the meat...
View ArticleSTRIPPING METHOD AND DEVICE FOR REMOVING UNDESIRED SUBSTANCES FROM WORT
A stripping method and a device for removing undesired flavoring substances from wort, including introducing the wort into a stripping container and producing a film that flows downward, blowing...
View ArticleMethod of Precooking the Surface of Food Products with a View to Marking Them...
The invention relates to a preferably continuous method for precooking the surface of food products, characterized in that all or part of the surface of the product makes contact with the flame...
View ArticleREDUCED ALUMINUM CHEMICAL LEAVENING COMPOSITIONS
The present invention relates to a chemical leavening composition for the production of bakery products with a carbon dioxide source and an acid component wherein the acid component comprises SAPP and...
View ArticlePOWDERED BEVERAGE COMPRISING FRUIT OR VEGETABLE PULP
The present invention relates generally to the field of food and beverages. In particular, the present invention relates to a powdered beverage comprising fruit or vegetable pulp. Embodiments of the...
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