There is provided a soft cake bakery product which comprises grain material, wherein: (i) a total content of grain material in the bakery product is at least 25wt%, based on the total weight of the bakery product; (ii) the grain material contains whole wheat flour, the whole wheat flour being present in an amount of less than 20wt%, based on the total weight of the bakery product; and (iii) at least 85wt% of the grain material is wholegrain grain material; and wherein the bakery product further comprises: (a) invert sugar in an amount of at least 2wt%; and (b) lecithin in an amount of at least 1wt%.
Methods and products related to a baked cereal product having an SAG content of greater than about 15 g per 100 g of the baked cereal product, a moisture level of less than about 5 wt % of the baked cereal product, and seeds.
42 - Scientific, technological and industrial services, research and design
44 - Medical, veterinary, hygienic and cosmetic services; agriculture, horticulture and forestry services
Goods & Services
scientific advisory services, design of software, development of software, studies and searches for the design and implementation of a programme promoting biodiversity and in particular the design of a methodology and/or environmental roadmap for the cultivation and harvesting of cereals; the aforementioned services being agronomy related. Agriculture and agronomy services.
09 - Scientific and electric apparatus and instruments
41 - Education, entertainment, sporting and cultural services
Goods & Services
Mobile apps; training software; educational software; machine-readable media containing pre-recorded data; downloadable video recordings; computer software for searching, locating and transferring information across global computer communications networks; computer software that enables users to access internet websites and obtain, transmit, store, organize and interact with data, information and digital content online; downloadable software for managing data and providing information; computer software for creating and sharing learning-related content, providing recommendations and optimizations; all the aforementioned goods specifically related to the fields of agriculture and agronomy. Training courses, conducting seminars, conferences, workshops and demonstrations, education, teaching and training services, providing on-line electronic publications, information, advisory and training consultancy, all the aforementioned services specifically related to the fields of agriculture and agronomy.
09 - Scientific and electric apparatus and instruments
35 - Advertising and business services
44 - Medical, veterinary, hygienic and cosmetic services; agriculture, horticulture and forestry services
Goods & Services
Mobile apps; training software; educational software; machine-readable media containing pre-recorded data; downloadable video recordings; computer software for searching, locating and transferring information across global computer communications networks; computer software that enables users to access internet websites and obtain, transmit, store, organize and interact with data, information and digital content online; downloadable software for managing data and providing information; computer software for creating and sharing learning-related content, providing recommendations and optimizations; all the aforementioned goods specifically related to the fields of agriculture and agronomy. Statistical analysis and reporting; business management; data processing; provision of business information, business advice and analysis; provision of economic information; preparation of business and economic reports; economic forecasting and analysis; information, advisory and consultancy services; all the aforementioned services specifically related to the fields of agriculture and agronomy. Agriculture and agronomy services.
wherein the fat blend has a saturated fatty acid residue content of from 16 to 42 wt. % and a polyunsaturated fatty acid residue content of less than 40 wt. %, based on the total weight of fatty acid residues of the fat blend.
A23G 3/34 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof
A21D 13/38 - Filled, to be filled or stuffed products characterised by the filling composition
A21D 13/32 - Filled, to be filled or stuffed products filled or to be filled after baking, e.g. sandwiches
A23G 1/54 - Composite products, e.g. layered, coated, filled
A23D 7/005 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
A23D 7/01 - Other fatty acid esters, e.g. phosphatides
A23D 9/013 - Other fatty acid esters, e.g. phosphatides
A23D 9/007 - Other edible oils or fats, e.g. shortenings or cooking oils characterised by ingredients other than fatty acid triglycerides
wherein the fat blend has a saturated fatty acid residue content of from 16 to 42 wt. % and a polyunsaturated fatty acid residue content of less than 40 wt. %, based on the total weight of fatty acid residues of the fat blend.
A23G 3/34 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof
A21D 13/38 - Filled, to be filled or stuffed products characterised by the filling composition
A21D 13/32 - Filled, to be filled or stuffed products filled or to be filled after baking, e.g. sandwiches
A23G 1/54 - Composite products, e.g. layered, coated, filled
A23D 7/005 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
A23D 7/01 - Other fatty acid esters, e.g. phosphatides
A23D 9/013 - Other fatty acid esters, e.g. phosphatides
A23D 9/007 - Other edible oils or fats, e.g. shortenings or cooking oils characterised by ingredients other than fatty acid triglycerides
The present invention relates to a method for the manufacture of a baked comestible product, the method comprising: i) forming and shaping a dough; ii) baking the shaped dough to form a baked comestible product; wherein the dough comprises a pre-treated flour, and wherein the pretreatment comprises: a) increasing a moisture content of a flour from an initial value to a value of from 12 to 25 wt % by weight of the flour; b) heating the flour in a sealed vessel to a temperature of from 80 to 120° C. for a period of at least 1 hour; and c) drying the flour to a final moisture content; wherein the final moisture content is in the range of +/−2 wt %, relative to the weight of the flour, of the initial value.
The present invention provides a composite comestible product comprising distinct first and second components, wherein the first component has a total fat content comprising a randomly interesterified fat, the randomly interesterified fat having a saturated fat content of from 35 to 55 wt % by weight of the randomly interesterified fat, wherein the total fat content comprises from 20 to 50 wt % saturated fat and less than 3 wt % trans fatty acids by weight of the total fat content, and wherein the second component is a chocolate component comprising one or more sources of cocoa butter (CB) or cocoa butter equivalent (CBE).
A baked good includes a gelatinized component comprising a starch and having a total starch content, the baked good having a slowly digestible starch content of at least 15 grams per 100 grams of ready-to-eat baked good, and at least 20% of the total starch content of the baked good being gelatinized.
30 - Basic staples, tea, coffee, baked goods and confectionery
31 - Agricultural products; live animals
42 - Scientific, technological and industrial services, research and design
44 - Medical, veterinary, hygienic and cosmetic services; agriculture, horticulture and forestry services
Goods & Services
Flour and preparations made of cereals, cereals, bakery
products, bread, pastries, biscuits (sweet or savoury),
crackers, cookies, cakes, rusks, waffles, wafers, cereal
bars, sweet or savoury appetisers, confectionery products. Agricultural, unprocessed cereal products, horticultural and
forestry products and grains, fruits and vegetables, all the
aforesaid goods being derived from agricultural practices
respecting biodiversity or prepared from goods derived from
the aforesaid agricultural practices. Studies and searches for the design and implementation of a
programme promoting biodiversity and in particular the
design of a methodology/environmental roadmap for the
cultivation and harvesting of cereals. Agriculture services.
The present invention provides a comestible product comprising a continuous bakery portion and, optionally, one or more discrete inclusions, wherein the continuous bakery portion has a total fat content of less than 30 wt % and comprises: (i) one or more sources of cocoa butter or cocoa butter equivalent in a total amount of from 0.5 to 10 wt %, and (ii) a sorbitan monoester selected from the group consisting of sorbitan monomyristate, sorbitan monopalmitate, sorbitan monostearate, sorbitan monoarachidate, and mixtures of two or more thereof, wherein the continuous bakery portion comprises less than 5 wt % trans fatty acids by weight of the fatty acids present in the continuous bakery portion, and less than 45 wt % saturated fat by weight of the fatty acids present in the continuous bakery portion.
The present invention provides a composite comestible product comprising distinct first and second components, wherein the first component has a total fat content comprising a randomly interesterified fat, the randomly interesterified fat having a saturated fat content of from 35 to 55 wt% by weight of the randomly interesterified fat, wherein the total fat content comprises from 20 to 50 wt% saturated fat and less than 3 wt% trans fatty acids by weight of the total fat content, and wherein the second component is a chocolate component comprising one or more sources of cocoa butter (CB) or cocoa butter equivalent (CBE).
A23G 1/54 - Composite products, e.g. layered, coated, filled
C11C 3/02 - Fats, oils or fatty acids obtained by chemical modification of fats, oils or fatty acids, e.g. by ozonolysis by esterification of fatty acids with glycerol
C11C 3/04 - Fats, oils or fatty acids obtained by chemical modification of fats, oils or fatty acids, e.g. by ozonolysis by esterification of fats or fatty oils
The present invention relates to a method for the manufacture of a baked comestible product, the method comprising: i) forming and shaping a dough; ii) baking the shaped dough to form a baked comestible product; wherein the dough comprises a pre-treated flour, and wherein the pre-treatment comprises: a) increasing a moisture content of a flour from an initial value to a value of from 12 to 25wt% by weight of the flour; b) heating the flour in a sealed vessel to a temperature of from 80 to 120°C for a period of at least 1 hour; and c) drying the flour to a final moisture content; wherein the final moisture content is in the range of +/-2wt%, relative to the weight of the flour, of the initial value.
A baked good includes a gelatinized component comprising a starch and having a total starch content, the baked good having a slowly digestible starch content of at least 15 grams per 100 grams of ready -to-eat baked good, and at least 20% of the total starch content of the baked good being gelatinized.
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Cocoa, chocolate, cocoa-based and/or chocolate-based beverages and preparations for making beverages; Bakery products, pastries, confectionery, namely, bread, rusks, biscuits (sweet or savoury), waffles, wafers, cakes, pastries; Cereal bars; Cereal preparations; All these products being natural and/or with toppings and/or stuffed and/or flavoured; Savoury or sweet products for aperitifs containing dough, biscuit or pastry mix.
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Cocoa, chocolate, cocoa-based and/or chocolate-based beverages and preparations for making beverages; Bakery products, pastries, confectionery, namely, bread, rusks, biscuits (sweet or savoury), waffles, wafers, cakes, pastries; Cereal bars; Cereal preparations; All these products being natural and/or with toppings and/or stuffed and/or flavoured; Savoury or sweet products for aperitifs containing dough, biscuit or pastry mix.
24.
CARTON COMPRISING CURVED CORNER PANELS BEING FORMED FROM A BLANK AND METHOD OF ASSEMBLING THE CARTON
Cartons manufactured by folding a single blank (10) of a suitable material are described. The cartons comprise a plurality of panels that enclose an interior of the carton and that include one or more curved panels defining one or more curved corners of the carton. The curved panels are interlocked with one or more of the panels to retain the curved panels is in a curved configuration during assembly of the carton.
B65D 5/02 - Rigid or semi-rigid containers of polygonal cross-section, e.g. boxes, cartons or trays, formed by folding or erecting one or more blanks made of paper by folding or erecting a single blank to form a tubular body with or without subsequent folding operations, or the addition of separate elements, to close the ends of the body
A carton having a removable top portion is described herein, with the carton having a front panel, a rear panel opposite the front panel, and first and second side panels each extending between the front and rear panels. A pattern of panel lines of weakness extends about the front, rear, first side and second side panels and is configured to be ruptured to permit a top portion of the carton to be at least partially removed. The pattern includes a pair of diverging lines of weakness in each of the first side and second side panels. The diverging lines of weakness each are closer together toward a front of the carton as compared to the rear of the carton such that a greater force is required to rupture the pair of diverging lines of weaknesses in each of the first side and second side panels adjacent the rear side panel as compared to adjacent the front side panel.
30 - Basic staples, tea, coffee, baked goods and confectionery
31 - Agricultural products; live animals
42 - Scientific, technological and industrial services, research and design
44 - Medical, veterinary, hygienic and cosmetic services; agriculture, horticulture and forestry services
Goods & Services
Flour and preparations made of cereals, cereals, bakery products, bread, pastries, biscuits (sweet or savoury), crackers, cookies, cakes, rusks, waffles, wafers, cereal bars, sweet or savoury appetisers, confectionery products. Agricultural, cereal, horticultural and forestry products and grains, fruits and vegetables, all the aforesaid goods being derived from agricultural practices respecting biodiversity or prepared from goods derived from the aforesaid agricultural practices. Agronomy services, namely studies and searches for the design and implementation of a programme promoting biodiversity and in particular the design of a methodology/environmental roadmap for the cultivation and harvesting of cereals. Agriculture and agronomy services.
30 - Basic staples, tea, coffee, baked goods and confectionery
31 - Agricultural products; live animals
42 - Scientific, technological and industrial services, research and design
44 - Medical, veterinary, hygienic and cosmetic services; agriculture, horticulture and forestry services
Goods & Services
Flour and preparations made of cereals, cereals, bakery products, bread, pastries, biscuits (sweet or savoury), crackers, cookies, cakes, rusks, waffles, wafers, cereal bars, sweet or savoury appetisers, confectionery products. Agricultural, cereal, horticultural and forestry products and grains, fruits and vegetables, all the aforesaid goods being derived from agricultural practices respecting biodiversity or prepared from goods derived from the aforesaid agricultural practices. Agronomy services, namely studies and searches for the design and implementation of a programme promoting biodiversity and in particular the design of a methodology/environmental roadmap for the cultivation and harvesting of cereals. Agriculture and agronomy services.
The present invention provides a comestible product comprising a continuous bakery portion and, optionally, one or more discrete inclusions, wherein the continuous bakery portion has a total fat content of less than 30wt% and comprises: (i) one or more sources of cocoa butter or cocoa butter equivalent in a total amount of from 0.5 to 10wt%, and (ii) a sorbitan monoester selected from the group consisting of sorbitan monomyristate, sorbitan monopalmitate, sorbitan monostearate, sorbitan monoarachidate, and mixtures of two or more thereof, wherein the continuous bakery portion comprises less than 5 wt% trans fatty acids by weight of the fatty acids present in the continuous bakery portion, and less than 45 wt% saturated fat by weight of the fatty acids present in the continuous bakery portion.
The present invention provides a comestible product comprising a continuous bakery portion and, optionally, one or more discrete inclusions, the comestible product comprising one or more sources of cocoa butter or cocoa butter equivalent, and the continuous bakery portion comprising sorbitan tristearate.
The invention pertains to a soft-baked biscuit that is high in protein, and methods of making the same, that includes a protein component, a multi-textured mouth feel, and crispy inclusions contrasting with a moist and chewy matrix. The protein component may include a powdered protein source and a particulate protein source. The particulate protein source may be in the form of protein crisps, pops, tots, flakes, puffs, inclusions, pellets, bits, and/or particles. In some embodiments of the invention, the protein source includes a powdered protein source in an amount of about 35% by weight of the protein source to about 85% by weight protein powder and about 15% by weight to about 65% by weight particulate protein such as protein crisps. In another embodiment, the softbaked biscuit may include a protein component and a grain flour, wherein the flour is at least 4% by weight of the soft-baked biscuit. In still further embodiments of the invention, the soft-baked biscuits may be high in protein due to the inclusion of two protein sources while maintaining a low density of up to 0.92 g/cm3 and a water activity (Aw) of between about 0.5 and about 0.7.
41 - Education, entertainment, sporting and cultural services
42 - Scientific, technological and industrial services, research and design
Goods & Services
Advertising services, namely the sale and/or rental of
display stands, placards and printed and/or electronic
promotional displays, for the promotion of products and
services in the fields of nutrition, health, food and
dietetics; distribution of advertising material (leaflets,
prospectuses, brochures, printed matter, samples); arranging
subscriptions to newspapers for others, production of
advertising films, document reproduction, organization of
exhibitions for commercial or advertising purposes,
organization of trade fairs for commercial or advertising
purposes, publication of leaflets and brochures for
advertising purposes, in the fields of nutrition, health,
food and dietetics. Communication of scientific research. Editing and publication of texts, illustrations, books,
reviews, newspapers, periodicals, magazines, brochures and
publications of all kinds and in all forms, including
electronic and digital publications, sound and/or visual
media, multimedia carriers, (interactive disks,
digital-audio CD-ROMs), multimedia programs (computer
editing of texts and/or images, still or animated) in the
fields of nutrition, health, food and dietetics;
organization and conducting of colloquiums, organization and
conducting of concerts, organization and conducting of
conferences, electronic desktop publishing, microfilming,
film production other than for advertising films,
organization and conducting of non-virtual educational
forums, providing non-downloadable electronic publications
online, providing non-downloadable videos online,
organization of competitions [education or entertainment],
organization of exhibitions for cultural or educational
purposes, practical training [demonstration], organization
and conducting of seminars, organization and conducting of
symposiums, teaching, education, instruction, organization
and conducting of training workshops, writing of texts;
publication of scientific research. Research and development of products; scientific research;
conducting of scientific research; research and development
of new products for others; scientific information and
advice; scientific laboratory services; technical
research; all the aforesaid services in the fields of
nutrition, health, food and dietetics.
The present invention relates to a soft bakery product having a slowly-available-glucose (SAG) content of at least 15 wt % and a water activity of from 0.4 to 0.9, the product comprising a dough-based, baked portion and optionally a coating and/or a filling, the product comprising: cereals in an amount of at least 35 wt %; at least 5 wt % sugars, having a degree of polymerisation of 1 or 2, by weight of the soft bakery product; and from 0.1 to 15 wt % maltitol by weight of the soft bakery product.
The present invention relates to a method for the production of a soft cake having at least a molded face and at least a non-molded face, the molded face having at least one molded three-dimensional pattern, the method comprising the steps of: a) pouring a cake batter suitable for forming a soft cake into a pan, wherein the cake batter has a viscosity of between 500 and 1 Pa·s; b) baking said soft cake batter in said pan to form a soft cake; and c) removing the soft cake from the pan, wherein the pan has a molded inner surface for receiving the cake batter and which provides the three dimensional molding pattern of the soft cake, and wherein the molded inner surface of the pan has an arithmetical mean degree of roughness (Ra) of from 0.12 μm to 0.22 μm, wherein the molded three-dimensional pattern of the soft cake is complementary to the molded inner surface of the pan and has a molded groove which is in recess relative to said molded face and/or a molded ridge which protrudes relative to said molded face, said molded groove and/or molded ridge having a minimum width of less than 4 mm measured across the groove or ridge at the maximum depth or height respectively.
The present invention provides a method for preparing a filled bakery product, the method comprising: providing a filling composition comprising at least one powdered food ingredient and a fat blend comprising from 15 to 67 wt. % of a temper hard fat and from 85 to 33 wt. % of a liquid oil, tempering the filling composition to form a tempered filling composition, depositing the tempered filling composition on to at least one surface of a bakery product to form a filled bakery product, wherein the surface of the bakery product has a temperature of less than 36° C., and actively cooling the deposited filling composition, wherein in the step of depositing the tempered filling composition, the tempered filling composition is deposited at a deposition temperature of from to 33° C. and, in the step of actively cooling the deposited filling composition, the deposited filling composition is cooled to a temperature of at least 4° C. below the deposition temperature, wherein the temper hard fat has a solid fat content of at least 60 wt. % at 20° C., wherein the liquid oil has a solid fat content of less than 15 wt. % at 20° C., and wherein the fat blend has a saturated fatty acid residue content of from 16 to 42 wt. % and a polyunsaturated fatty acid residue content of less than 40 wt. %, based on the total weight of fatty acid residues of the fat blend.
A23G 3/34 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof
A21D 13/38 - Filled, to be filled or stuffed products characterised by the filling composition
A21D 13/32 - Filled, to be filled or stuffed products filled or to be filled after baking, e.g. sandwiches
A23G 1/54 - Composite products, e.g. layered, coated, filled
A23D 7/005 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
A23D 7/01 - Other fatty acid esters, e.g. phosphatides
A23D 9/013 - Other fatty acid esters, e.g. phosphatides
A23D 9/007 - Other edible oils or fats, e.g. shortenings or cooking oils characterised by ingredients other than fatty acid triglycerides
The present invention relates to an association of beta-glucans from a first cereal and arabinoxylans from a second cereal different from the first cereal, and their use to improve the microbiota balance in human gut.
The present invention relates to a cookie precursor comprising a first dough mix and a second dough mix, wherein the first dough mix comprises at least 20 wt % of flour, and wherein the second dough mix comprises 10 wt% or less of flour.
The present invention provides a comestible product comprising a continuous bakery portion and, optionally, one or more discrete inclusions, the comestible product comprising one or more sources of cocoa butter or cocoa butter equivalent, and the continuous bakery portion comprising sorbitan tristearate.
A23P 20/20 - Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
A23L 33/135 - Bacteria or derivatives thereof, e.g. probiotics
A23L 33/20 - Reducing nutritive valueDietetic products with reduced nutritive value
A21D 13/32 - Filled, to be filled or stuffed products filled or to be filled after baking, e.g. sandwiches
The present invention relates to a soft bakery product having a slowly-available- glucose (SAG) content of at least 15 wt% and a water activity of from 0.4 to 0.9, the product comprising a dough-based, baked portion and optionally a coating and/or a filling, the product comprising: cereals in an amount of at least 35 wt%; at least 5 wt% sugars, having a degree of polymerisation of 1 or 2, by weight of the soft bakery product; and from 0.1 to 15 wt% maltitol by weight of the soft bakery product.
The present invention relates to a method for the production of a soft cake having at least a molded face and at least a non-molded face, the molded face having at least one molded three-dimensional pattern, the method comprising the steps of: a) pouring a cake batter suitable for forming a soft cake into a pan, wherein the cake batter has a viscosity of between 500 and 1 Pa.s; b) baking said soft cake batter in said pan to form a soft cake; and c) removing the soft cake from the pan, wherein the pan has a molded inner surface for receiving the cake batter and which provides the three dimensional molding pattern of the soft cake, and wherein the molded inner surface of the pan has an arithmetical mean degree of roughness (Ra) of from 0.12 μm to 0.22 μm, wherein the molded three-dimensional pattern of the soft cake is complementary to the molded inner surface of the pan and has a molded groove which is in recess relative to said molded face and/or a molded ridge which protrudes relative to said molded face, said molded groove and/or molded ridge having a minimum width of less than 4 mm measured across the groove or ridge at the maximum depth or height respectively.
INSTITUT NATIONAL DE LA RECHERCHE AGRONOMIQUE (France)
GENERALE BISCUIT (France)
INSTITUT DES SCIENCES ET INDUSTRIES DU VIVANT ET DE L'ENVIRONNEMENT (France)
Inventor
Aymard, Pierre
Villemejane, Cindy
Berland, Sophie
Michon, Camille
Abstract
The present invention relates to a biscuit dough comprising: protein in an amount of at least 8wt% by weight of the final biscuit; fiber in an amount of from 5 to 20wt% by weight of the final biscuit; wherein the dough comprises native whey protein in an amount of at least 0.5 wt% by weight of the dough, and wherein the fiber comprises viscous soluble fibers and/or insoluble fibers.
The present invention provides a method for preparing a filled bakery product, the method comprising: providing a filling composition comprising at least one powdered food ingredient and a fat blend comprising from 15 to 67 wt.% of a temper hard fat and from 85 to 33 wt.% of a liquid oil, tempering the filling composition to form a tempered filling composition, depositing the tempered filling composition on to at least one surface of a bakery product to form a filled bakery product, wherein the surface of the bakery product has a temperature of less than 36º C, and actively cooling the deposited filling composition, wherein in the step of depositing the tempered filling composition, the tempered filling composition is deposited at a deposition temperature of from to 33º C and, in the step of actively cooling the deposited filling composition, the deposited filling composition is cooled to a temperature of at least 4º C below the deposition temperature, wherein the temper hard fat has a solid fat content of at least 60 wt.% at 20º C, wherein the liquid oil has a solid fat content of less than 15 wt.% at 20º C, and wherein the fat blend has a saturated fatty acid residue content of from 16 to 42 wt.% and a polyunsaturated fatty acid residue content of less than 40 wt.%, based on the total weight of fatty acid residues of the fat blend.
The present invention relates to a cookie precursor comprising a first dough mix and a second dough mix, wherein the first dough mix comprises at least 20 wt% of flour, and wherein the second dough mix comprises 10 wt% or less of flour.
Biscuit Filling The present disclosure relates to a method for producing a composite biscuit product, the method comprising: forming a filling comprising a yoghurt powder and from 10 to 30wt% of dry starch, based on the total weight of the filling, wherein the filling has an Aw of from 0.05 to 0.25 and contains live lactic cultures having a cell count of at least 107 cfu/g; contacting the filling with one or more biscuit parts to form a composite biscuit product.
Methods and products related to a cereal product having a water activity of about 0.4 or more and an SAG content of greater than about 15g per 100 g of cereal product.
Methods and products related to a baked cereal product having an SAG content of greater than about 15 g per 100 g of the baked cereal product, a moisture level of less than about 5 wt% of the baked cereal product, and seeds.
The present invention relates to an association of beta-glucans from a first cereal and arabinoxylans from a second cereal different from the first cereal, and their use to improve the microbiota balance in human gut.
Methods and products related to a baked cereal product having a pre-baked SA content and a post-baked SAG content, wherein the post-baked SAG content is less than about 25% below the pre-baked SAG content.
A method for making a soft cake batter This relates to a method for making a soft cake batter comprising at least 40 wt.% cereal material after baking, the method comprising: - providing flour, culture and other ingredients for the soft cake; - forming a sourdough by mixing and proofing a portion of flour representing at least 25 wt.% of the total flour to be incorporated into the soft cake batter with water and culture; - mixing the sourdough with the remaining flour and the other ingredients for forming the soft cake batter comprising at least 40 wt.% cereal material after baking.
This relates to a method for making a soft cake batter comprising at least 40 wt.% cereals material and at most 30 wt.% sugars against the total weight of the soft cake after baking, the method comprising: - providing flour, sugars and other ingredients for the soft cake; - forming a pre-mixture by mixing a portion of flour representing at least 60 wt.% of the total flour to be incorporated into the soft cake batter with water and sugars and increasing or maintaining the temperature thereof, so that at the end of the mixing, the temperature of the pre-mixture reaches at least 45°C; - maturing the heated pre-mixture at a temperature of at least 45°C to form a dough; and - mixing the dough with the remaining flour and the other ingredients for forming the soft cake batter comprising at least 40 wt.% cereals material after baking.
The present disclosure relates to a dough for producing a biscuit having a slowly-digestible-starch-over-total-available-starch ratio of at least 31%, the biscuit comprising at least 29 wt % cereal flour, 5 to 22 wt % fat and at most 30 wt % sugar relative to the total weight of the biscuit, the dough comprising: cereal flour, fat, sugar and added water; and wherein the added water is in an amount of at most 8 wt % relative to the weight of dough.
The disclosure concerns a method for producing a layered cookie comprising at least one biscuit and a filling, the layered cookie containing 10 wt % to 25 wt % fat and 15 wt % to 40 wt % sugar, wherein the slowly-digestible-starch-over-total-available-starch ratio of the layered cookie is at least 31 wt %, the method including: forming a dough comprising a cereal flour, fat, sugar and at most 8 wt % added water relative to the total weight of the dough; molding the dough into the shape of a biscuit; baking the biscuit; and assembling the biscuit with a filling to form a layered cookie; wherein the cereal flour comprises refined cereal flour, in an amount of at least 21 wt % over the total weight of the dough, with a water absorption under 55% as measured by Brabender® Farinograph®.
This relates to a food product comprising a biscuit part and a filling part, the filling part including a water-based filling and an anhydrous filling with live lactic cultures. The water-based filling and the anhydrous filling are distinct. The anhydrous filling has a lactic ferment cell count per gram of the anhydrous filling of at least 105 cfu/g, preferably 106 cf u/g, more preferably 107 cfu/g, the food product presenting a decay rate of the lactic cultures of at most 0.25 log10 per month.
The present invention relates to an association of beta-glucans from a first cereal and arabinoxylans from a second cereal different from the first cereal, and their use to improve the microbiota balance in human gut.
Resealable packaging for food products is provided with a flexible container having a top, bottom and side faces, a container aperture having lateral edges extending within the top face, and a flexible closure flap covered of repositionable adhesive on the lateral margins, which are peelable from a closed position in which they adhere around the aperture. The container having a supporting insert including a frame extending along the side faces and having a lower peripheral edge laying against the bottom face of the container. The frame may include foot portions and may have a top peripheral edge situated adjacent the top face and may have head portions between which two top panels extend. The insert covers the inner face of the container in the area on which the lateral margins adhere, to support it during the resealing. A method of manufacturing is also disclosed.
Resealable packaging for food products is provided with a flexible container having a top face and side faces. A container aperture is disposed in the top face and a flexible closure flap extends from a base portion to a gripping member, and is provided with a movable portion covered of repositionable adhesive to cover the aperture and adhere to a peripheral area thereof in a closed position. The packaging comprises a stiffening band device made of a flexible material longer than the closure flap, which is bonded to the container through the top face and over two side faces and arranged to cover at least the portions of the peripheral area comprised between the longitudinal sides of the closure flap and the facing sides of the aperture. The aperture and the band device are delimited by continuous cut out lines. A method of manufacturing is also disclosed.
The present disclosure concerns a bite-size food product comprising a) a plastic solid soft fruit-based centre in the form of a 3-dimensional solid of revolution having: an Aw of between 0.28 and 0.85; and a fat content of less than 14% by weight based on the total weight of the fruit-based centre, and b) a layer of a chocolate or chocolate-like composition coating the fruit-based centre, wherein the fruit-based centre is about 40-75% by weight of the total weight of the food product.
A23G 3/00 - SweetmeatsConfectioneryMarzipanCoated or filled products
A23L 1/00 - Foods or foodstuffs; Their preparation or treatment (preservation thereof in general A23L 3/00)
A23L 1/212 - Preparation of fruits or vegetables (of pulse A23L 1/20; treating harvested fruit or vegetables in bulk A23N)
A23G 3/54 - Composite products, e.g. layered, coated, filled
A23G 3/48 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof characterised by the composition containing plants or parts thereof, e.g. fruits, seeds, extracts
The present disclosure relates to a bite-size food product comprising a) a plastic solid soft centre, b) a layer of a chocolate or chocolate-like composition coating the centre, c) a layer of individual crispy pieces fully covering the chocolate or chocolate-like composition layer, the food product having a fat content of between 4 and 24% by weight based on the total weight of the food product, the soft centre having an Aw of between 0.28 and 0.6, a fat content of less than 14% by weight based on the total weight of the centre, and forming 40-76% by weight of the food product.
A23G 3/00 - SweetmeatsConfectioneryMarzipanCoated or filled products
A23L 1/00 - Foods or foodstuffs; Their preparation or treatment (preservation thereof in general A23L 3/00)
A23L 1/212 - Preparation of fruits or vegetables (of pulse A23L 1/20; treating harvested fruit or vegetables in bulk A23N)
A23G 3/54 - Composite products, e.g. layered, coated, filled
A23G 3/48 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof characterised by the composition containing plants or parts thereof, e.g. fruits, seeds, extracts
The present disclosure relates to a dough for producing a biscuit having a slowly-digestible-starch-over-total-available-starch ratio of at least 31%, the biscuit comprising at least 29wt% cereal flour, 5 to 22wt% fat and at most 30wt% sugar relative to the total weight of the biscuit, the dough comprising: cereal flour, fat, sugar and added water; and wherein the added water is in an amount of at most 8wt% relative to the weight of dough.
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.
The disclosure concerns a method for producing a layered cookie comprising at least one biscuit and a filling, the layered cookie containing 10 wt% to 25 wt% fat and 15 wt% to 40 wt% sugar, wherein the slowly-digestible-starch-over-total-available-starch ratio of the layered cookie is at least 31 wt%, the method including: forming a dough comprising a cereal flour, fat, sugar and at most 8 wt% added water relative to the total weight of the dough; moulding the dough into the shape of a biscuit; baking the biscuit; and assembling the biscuit with a filling to form a layered cookie; wherein the cereal flour comprises refined cereal flour, in an amount of at least 21 wt% over the total weight of the dough, with a water absorption under 55 % as measured by Brabender® Farinograph®.
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
31 - Agricultural products; live animals
35 - Advertising and business services
41 - Education, entertainment, sporting and cultural services
Goods & Services
Meat, fish, poultry and game; meat extracts; preserved,
frozen, dried and cooked fruits and vegetables; jellies,
jams, compotes; eggs, milk and milk products; edible oils
and fats; edible fats; butter; charcuterie; salted meats;
crustaceans, not live; canned meat or fish; cheese; milk
beverages, milk predominating. Coffee, tea, cocoa, sugar, rice, tapioca, sago, artificial
coffee; flour and preparations made from cereals, bread,
pastry and confectionery, edible ices, honey, treacle;
yeast, baking-powder; salt, mustard; vinegar, sauces
(condiments); spices; ice for refreshment; sandwiches,
pizzas; pancakes; cookies; cakes; rusks; confectionery;
chocolate; beverages made with cocoa, coffee, chocolate or
tea; biscuits. Agricultural, horticultural and forestry products, neither
prepared, nor processed; live animals; fresh fruits and
vegetables; grains (seeds), natural plants and flowers;
animal foodstuffs; malt; turf, natural; crustaceans, live;
fishing bait, live; cereal seeds, unprocessed; shrubs;
plants; seedlings; trees; citrus fruit; unsawn timber;
plants, dried, for decoration; fodder. Advertising; business management; business administration;
office functions; direct mail advertising; arranging
newspaper subscriptions for others; business management and
organization consultancy; book-keeping; document
reproduction; employment agencies; computerized file
management; organization of exhibitions for commercial or
advertising purposes; on-line advertising on a computer
network; rental of advertising time on communication media;
publication of advertising texts; rental of advertising
space; dissemination of advertising matter; public
relations. Teaching; providing of training; entertainment; sporting and
cultural activities; information on entertainment or
education; leisure services; publication of books; lending
libraries; animal training; videotape film production;
rental of motion pictures; rental of sound recordings;
rental of video tape recorders or of radio and television
sets; rental of show scenery; videotape editing;
photography; organization of competitions (education or
entertainment); arranging and conducting of colloquiums,
conferences or congresses; organization of exhibitions for
cultural or educational purposes; booking of seats for
shows; game services provided on-line from a computer
network; gambling services; publication of electronic books
and journals on-line; electronic desktop publishing.
The present invention relates to shelf stable soft cake, such as a brownie-type pastry, comprising outer layers of baked dough in direct contact with an inner core which resembles the unbaked dough heart of the soft cake. The invention further relates to a process for producing the soft cake, wherein the dough and filling layers are deposited on each other prior to baking.
05 - Pharmaceutical, veterinary and sanitary products
16 - Paper, cardboard and goods made from these materials
21 - HouseHold or kitchen utensils, containers and materials; glassware; porcelain; earthenware
24 - Textiles and textile goods
25 - Clothing; footwear; headgear
28 - Games; toys; sports equipment
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
31 - Agricultural products; live animals
32 - Beers; non-alcoholic beverages
35 - Advertising and business services
41 - Education, entertainment, sporting and cultural services
43 - Food and drink services, temporary accommodation
Goods & Services
Pharmaceutical and veterinary preparations; Sanitary preparations for medical purposes; Dietetic substances adapted for medical use, food for babies; Plasters, materials for dressings; Material for stopping teeth, dental wax; Disinfectants; Preparations for destroying vermin; Fungicides, herbicides. Paper, cardboard and goods made from these materials, not included in other classes; Printed matter; Book binding material; Photographs; Stationery; Adhesives for stationery or household purposes; Artists' materials; Paint brushes; Typewriters and office requisites (except furniture); Instructional and teaching material (except apparatus); Plastic materials for packaging (not included in other classes); Printers' type; Printing blocks. Household or kitchen utensils and containers; Combs and sponges; Brushes (except paint brushes); Brush-making materials; Articles for cleaning purposes; Steelwool; Unworked or semi-worked glass (except glass used in building); Glassware, porcelain and earthenware not included in other classes. Textiles and textile goods, not included in other classes; Bed and table covers. Clothing, footwear, headgear. Games and playthings; Gymnastic and sporting articles not included in other classes; Decorations for Christmas trees. Meat, fish, poultry and game; Meat extracts; Preserved, frozen, dried and cooked fruits and vegetables; Jellies, jams, compotes; Eggs, milk and milk products; Edible oils and fats; Nuts prepared; Potato chips; Potato crisps; Soups. Coffee, tea, cocoa, sugar, rice, tapioca, sago, artificial coffee; Flour and preparations made from cereals, bread, pastry and confectionery, ices; Biscuits; Honey, treacle; Yeast, baking-powder; Salt, mustard; Vinegar, sauces (condiments); Spices; Ice; Chocolate; Pizzas; Rice-based snack food. Agricultural, horticultural and forestry products and grains not included in other classes; Live animals; Fresh fruits and vegetables; Seeds, natural plants and flowers; Foodstuffs for animals; Malt. Beers; Mineral and aerated waters and other non-alcoholic drinks; Fruit drinks and fruit juices; Syrups and other preparations for making beverages. Advertising; Business management; Business administration; Office functions. Education; Providing of training; Entertainment; Sporting and cultural activities. Restaurant services (food); Temporary accommodation.
68.
RESEALABLE PACKAGING FOR FOOD PRODUCTS AND METHOD OF MANUFACTURING
Resealable packaging for food products, comprising: a flexible container (10) having a top, bottom and side faces (12, 13, 14, 15, 16), a container aperture (19) having lateral edges extending within the top face, a flexible closure flap (20) covered of repositionable adhesive on lateral margins (24) which are peelable from a closed position in which they adhere around the aperture. The container contains a supporting insert (30) comprising a frame (40) extending along the side faces and having a lower peripheral edge (47) laying against the bottom face at least along foot portions (47a), and having a top peripheral edge (48) situated at the level of the top face at least in head portions (48) between which two top panels (51, 52) extend. The insert covers the inner face of the container in the area on which the lateral margins adhere, to support it during the resealing. A method of manufacturing is also disclosed.
The present invention relates to a biscuit comprising guar gum characterized in that said guar gum is a native guar gum with a length between 0.25 and 8 mm, a width between 0.18 and 2 mm and an average length to width ratio between 1.8 and 6. The invention also relates to the use of said biscuit to help control the blood glucose level in healthy subjects or in subjects suffering from insulino-resistance or diabetes and especially type-2 diabetes and/or to actively lower blood LDL-cholesterol concentration or to maintain normal blood cholesterol concentrations for healthy subjects or subjects at risk of cardiovascular disease. The invention also relates to the use of said biscuit to increase the feelings of satiety, and/or to decrease the food intake and/or to contribute to weight management.
Resealable packaging for food products, comprising a flexible container (10) having a top face (12) and side faces (14, 15, 16), a container aperture (19) in the top face, and a flexible closure flap (20) extending from a base portion (21) to a gripping member (23), and provided with a movable portion (22) covered of repositionable adhesive to cover the aperture and adhere to a peripheral area thereof in a closed position. The packaging comprises a stiffening band device (30) made of a flexible material longer than the closure flap, which is bonded to the container through the top face and over two side faces (14, 15) and arranged to cover at least the portions of the peripheral area comprised between the longitudinal sides of the closure flap and the facing sides of the aperture. The aperture and the band device are delimited by continuous cut out lines (19a, 33a). A method of manufacturing is also disclosed.
The object of the present invention is to provide baked dough having a water activity (Aw) between 0.6 and 0.80and including at least a flour having a median particulate size in volume less than or equal to 40 μm. It is also an object of the invention to provide a food product including said baked dough, and a use of a flour having a median particulate size in volume less than or equal to 40 μm as a substitute for sugars and/or sugar derivatives in dough baked or intended to be baked.
The invention relates to a process for applying a layer of a composition comprising at least fat and sugar on a surface of an edible product, characterized in that it comprises submitting the product to at least two spraying stages, each involving generating by at least one nozzle a conical jet having an angle α and a vertical axis, said nozzle being disposed above the product at a height H between 200 mm and 800 mm and preferably between 300 mm and 650 mm so that, upon impinging on the product, the jet has become a vertically oriented drizzle with a substantially cylindrical cross-section.
The present invention relates to a biscuit comprising guar gum characterized in that said guar gum is a native guar gum with a length between 0.25 and 8 mm, a width between 0.18 and 2 mm and an average length to width ratio between 1.8 and 6. The invention also relates to the use of said biscuit to help control the blood glucose level in healthy subjects or in subjects suffering from insulino-resistance or diabetes and especially type-2 diabetes and/or to actively lower blood LDL-cholesterol concentration or to maintain normal blood cholesterol concentrations for healthy subjects or subjects at risk of cardiovascular disease. The invention also relates to the use of said biscuit to increase the feelings of satiety,and/or to decrease the food intake and/or to contribute to weight management.
42 - Scientific, technological and industrial services, research and design
44 - Medical, veterinary, hygienic and cosmetic services; agriculture, horticulture and forestry services
Goods & Services
Agricultural, cereal, horticultural and forestry products and grains (seeds); fruits and vegetables, all the aforesaid goods resulting from the practice of agriculture that respects biodiversity or prepared from goods using this same agricultural practice. Agronomy services, namely studies and research for the design and implementation of a programme to promote biodiversity and in particular the design of a methodology/environmental roadmap for the cultivation and harvesting of cereals. Agriculture and agronomy.
The invention relates to a process for making an extruded food product, characterized in that to enable inclusions to be deposited on the surface, it comprises downstream of at least one extrusion die producing a ribbon of extruded and expanded paste: a) surface deposition of at least one layer of an instant-grab food-grade adhesive; b) surface deposition of inclusion including at least one type of inclusion; c) pre-cutting of the paste ribbon; d) drying and toasting of the paste ribbon; e) snapping of the paste into individual extruded portions; f) chilling of the individual extruded portions; and in that it comprises, before a and between b and c, rolling-out of the extruded paste ribbon.
42 - Scientific, technological and industrial services, research and design
44 - Medical, veterinary, hygienic and cosmetic services; agriculture, horticulture and forestry services
Goods & Services
Agronomy services, in particular studies and research for the design and operation of a programme to promote biodiversity and in particular the design of a methodology/environmental roadmap for the cultivation and harvesting of cereals. Agricultural services.
78.
PROCESS FOR PRODUCING ULTRA-THIN BISCUITS WITH A SMOOTH SURFACE.
The invention relates to a process for making a thin biscuit having a smooth surface, comprising: - making a dough by mixing the ingredients at a temperature between 37°C and 70°C and more particularly between 40°C and 70°C to obtain a sheetable cohesive dough, said dough having the following composition in weight:. 0-56% of wheat flour. 4-62% of native starch. 1-26% of pre-gelatinised starch wherein for one unit of weight of native starch NS, pre-gelatinised starch PS, and wheat flour WF, i.e. with NS+PS+WF = 1 : WF ≤ 0.8, PS ≤ 0.37 and 0.7 ≤ NS/PS ≤ 9 and also comprising:. 5-18% of water, and preferably not higher than 16%. 2-12% of fat, and preferably not higher than 10%. 0-28% of sugar, with 0-8% of glucose syrup. 0-8% of whey powder and more particularly between 0 and 6%. 0%-0.5% of salt. 0-2% of other ingredients namely, flavour, colouring etc..., but devoid of a leavening agent; - sheeting the dough to a thickness between 0.2 and 1 mm; - cutting the sheeted dough into dough pieces, preferably individual dough pieces; - baking the dough pieces on a perforated support to obtain a thin biscuit that is devoid of blisters.
The invention relates to a process for applying a layer of a composition comprising at least fat and sugar on a surface of an edible product, characterized in that it comprises submitting the product to at least two spraying stages, each involving generating by at least one nozzle a conical jet having an angle α and a vertical axis, said nozzle being disposed above the product at a height H between 200 mm and 800 mm and preferably between 300 mm and 650 mm so that, upon impinging on the product, the jet has become a vertically oriented drizzle with a substantially cylindrical cross-section.
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Préparations faites de céréales, céréales pour le petit
déjeuner; pain, biscottes, biscuits sucrés ou salés,
gâteaux, pâtisseries, tous ces produits étant nappés et/ou
fourrés et/ou aromatisés au chocolat.
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Pain, biscottes, biscuits (sucrés ou salés), préparations à
base de céréales, gaufrettes, gaufres, gâteaux, pâtisseries;
tous ces produits étant nature et/ou nappés et/ou fourrés
et/ou aromatisés.
The invention relates to a tunnel oven comprising a conveyor belt and a number of perforated-pipe gas burners distributed along at least part of the length of the oven, beginning at its entrance, said tunnel being characterized in that, in said part of the length of the oven, it comprises at least one metal-fibre-type radiant burner positioned above the belt between two perforated-pipe gas burners. The tunnel oven is particularly applicable to baking dry biscuits such as crackers.
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Flour, tarts and pies (sweet or savoury); preparations made from cereals, breakfast cereals; bread, rusks, biscuits (sweet or savoury), cakes, pastries, snacks (appetisers) made from cereals (all these products being natural and/or in sauce and/or stuffed and/or flavoured).
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Pain, biscottes, biscuits (sucrés ou salés), gâteaux,
pâtisseries incluant produits apéritifs salés ou sucrés
comprenant de la pâte boulangère, biscuitière ou
pâtissière, tous ces produits étant nature et/ou nappés
et/ou fourrés et/ou aromatisés.
05 - Pharmaceutical, veterinary and sanitary products
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Dietetic products adapted for medical use, medical
preparations for slimming purposes, medicinal herbs,
medicinal oils, medicinal infusions, sugar for medical
purposes; salts for mineral water baths, mineral water
salts, medicated bath preparations, veterinary preparations,
nutritive substances for micro-organisms for medical use,
vitamin preparations, food for babies, namely lacteal flour,
soups, dehydrated soups, milks, milk powder, fruit compotes,
vegetable purées, dehydrated vegetable purées, fruit and
vegetable juices, baby's cereals. Dried, preserved and/or cooked fruits and vegetables;
compotes, jams, fruit coulis, jellies; soups, savoury or
sweet, plain or flavoured snacks made with fruits or
vegetables such as potatoes; potato crisps, dried fruit
mixes, all nuts particularly prepared walnuts and hazelnuts
such as peanuts, cashew nuts; cocktail snacks made of
charcuterie; milk, milk powder, flavoured jellified milks
and whipped milk products; dairy products, namely milk
desserts, yoghurts, drinking yoghurts, mousses, creams,
cream puddings, fresh cream, butter, cheese spreads,
cheeses, ripened cheeses, mould-ripened cheeses, fresh
unripened cheeses and pickled cheeses, soft white cheese,
plain or aromatised fresh cheese in paste or liquid form;
beverages mainly consisting of milk or dairy products, milk
beverages, with milk predominating, milk beverages
containing fruits, plain or flavoured fermented dairy
products. Coffee, tea, cocoa, chocolate, coffee-based beverages,
cocoa-based beverages, chocolate-based beverages, sugar,
rice, puffed rice, tapioca, flours, tarts and pies (sweet or
savoury), pizzas, bread, rusks, biscuits (sweet or savoury),
wafers, waffles, cakes, pastries, all these goods being
plain and/or topped and/or filled and/or flavoured, savoury
or sweet cocktail snacks containing baking dough, biscuit
mixture or pastry mixture, confectionery, edible ices, ice
creams essentially made with yoghurt, ice cream, sorbets
(edible ices), frozen yoghurts (edible ices), flavoured
frozen water.
05 - Pharmaceutical, veterinary and sanitary products
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Pharmaceutical preparations, confectionery for
pharmaceutical use, flour for pharmaceutical purposes,
almond oil for pharmaceutical purposes; milk ferments for
pharmaceutical purposes and lactose; dietetic products
adapted for medical use, medical preparations for slimming
purposes, medicinal herbs, medicinal oils, medicinal
infusions, sugar for medical purposes; salts for mineral
water baths, mineral water salts, medicated bath
preparations; veterinary preparations; nutritive substances
for microorganisms for medical use; vitamin preparations;
food for babies, namely lacteal flour, soups, dehydrated
soups, milk, powdered milk, fruit compotes, vegetable
purées, dehydrated vegetable purées, fruit and vegetable
juices, baby's cereals. Dried, preserved and/or cooked meat, fish, ham, poultry,
game, charcuterie, fruit and vegetables; compotes, jams,
fruit coulis, jellies; soups; tinned food essentially
containing meat, fish, ham, poultry and/or game; prepared,
dehydrated, cooked, preserved and deep-frozen dishes,
essentially containing meat, fish, ham, poultry and/or game;
savoury or sweet, plain or flavoured snacks made with fruit
or vegetables such as potatoes, crisps, dried fruit mixes,
all oil-bearing seeds particularly prepared walnuts and
hazelnuts such as peanuts, cashew nuts; cocktail snacks made
of charcuterie; milk, powdered milk, flavoured jellified
milks and whipped milk products; dairy products, namely milk
desserts, yoghurts, drinking yoghurts, mousses, creams,
cream puddings, fresh cream, butter, cheese spreads,
cheeses, ripened cheeses, mould-ripened cheeses, fresh
unripened cheeses and pickled cheeses, soft white cheese,
plain or flavoured fresh cheeses in paste or liquid form;
beverages mainly consisting of milk or dairy products, milk
beverages, with milk predominating, milk beverages
containing fruits; plain or flavoured fermented dairy
products, edible oils, olive oil, edible fats. Coffee, tea, cocoa, chocolate, beverages made with coffee,
beverages made with cocoa, beverages made with chocolate,
sugar, rice, puffed rice, tapioca, flours, tarts and pies
(sweet or savoury), pizzas; plain, flavoured and/or filled
pasta, cereal preparations, breakfasts cereals; prepared
dishes mainly containing pasta; prepared dishes essentially
consisting of pastry; bread, rusks, biscuits (sweet or
savoury), wafers, waffles, cakes, pastries; all these goods
being plain and/or topped and/or filled and/or flavoured;
savoury or sweet cocktail snacks containing baking dough,
biscuit mixture or pastry mixture, confectionery, edible
ices, ice creams essentially made with yoghurt, ice-creams,
sorbets (edible ices), frozen yoghurt (edible ices),
flavoured frozen water; honey, salt, mustard, vinegar,
sauces (condiments), sweet sauces, pasta sauces, spices.
05 - Pharmaceutical, veterinary and sanitary products
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Pharmaceutical preparations, confectionery for pharmaceutical purposes, flour for pharmaceutical purposes, almond milk for pharmaceutical purposes; milk ferments for pharmaceutical purposes and lactose; dietetic substances adapted for medical use, medical preparations for slimming purposes, herbs for medical purposes, oils for medical purposes, herbal infusions for medical purposes, sugar for medical purposes; salts for mineral water baths, mineral water salts, medicinal baths; Veterinary preparations; food ingredients for micro-organisms for medical use; vitamin products; food for babies, namely lacteal flour, soups, soups in dehydrated form, milk, powdered milk, fruit compotes, vegetable puree, vegetable puree in dehydrated form, fruit juice and vegetable juice, gruel. Meat, fish, ham, poultry, game, charcuterie; soup mixes; preserved foodstuffs, mainly consisting of meat, fish, ham, poultry and/or game; prepared, dried, cooked, preserved, frozen meals, mainly consisting of meat, fish, ham, poultry and/or game; sweet or savoury appetisers made of fruit or vegetables, including potatoes, with or without flavourings; crisps, dried mixed fruits, all oleaginous, namely prepared nuts, including peanuts, cashew nuts; mini-charcuterie for appetisers; milk, milk powder, flavoured jellified milk and butter milk; milk products, namely milk desserts, yoghurts, yoghurt drinks, mousses, cream, cream desserts, whipping cream, butter, cheese spread, cheeses, fine cheeses, fine blue cheeses, ordinary fresh cheese and salted cheese, quark, fresh cheese in spreadable or liquid form, flavoured or unflavoured; drinks mainly consisting of milk or milk products, milk drinks mainly consisting of milk, except drinks containing fruit and/or fruit pieces and/or fruit flavourings; fermented natural or flavoured milk products; edible oils, olive oil; edible fats. Coffee, tea, cocoa, chocolate, coffee-based beverages, cocoa-based beverages, chocolate-based beverages, sugar, rice, puffed rice, tapioca; flour, pies (sweet or savoury), pizzas; pasta, whether or not flavoured and/or filled, preparations made from cereals, breakfast cereals, except cereal bars containing fruits and/or fruit flavourings that determine the nature of the products; prepared meals mainly containing pasta; prepared meals mainly consisting of pastry; bread, rusks, biscuits (sweet or savoury), waffle biscuits, waffles, pastry, patisserie products; all of these goods plain and/or coated and/or filled and/or flavoured; sweet or savoury appetisers containing bread dough, sponge or pastry dough; confectionery, ices, ices mainly consisting of yoghurt, ice cream, sorbets (ices), yoghurt ices (ices), frozen flavoured water, honey, salt, mustard, vinegar, sauces (condiments), sweet sauces, sauces for pasta, spices.
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
32 - Beers; non-alcoholic beverages
Goods & Services
Meat, fish, ham, poultry, game, cut meats in particular for appetizers; dried, preserved and/or cooked fruit and vegetables, stewed fruit; jam, fruit purées, jelly; soups; canned food essentially made of meat, of fish, of ham, of poultry and/or of game; prepared, dried, cooked, canned, frozen dishes, essentially made of meat, of fish, of ham, of poultry and/or of game; sweet or savoury appetizers made of fruits or vegetables such as potato, flavoured or natural potato chips, dried fruit mix and all prepared oleaginous nuts such as peanuts and cashew nuts, all oleaginous products, particularly prepared nuts, hazelnuts and nuts such as peanuts, cashew nuts, mini cooked meats as appetizers; milk, milk powder, gelled, flavoured and whipped milk; milk products, namely: milky desserts, yoghurts, yoghurt drinks, mousses, creams, dessert creams, fresh cream, butter, cheese spreads, cheeses, ripened cheeses, ripened cheeses with mould, unmatured fresh cheeses and cheeses in brine, cottage cheese, fresh cheeses sold either liquid or in paste, plain or flavoured beverages composed mainly of milk or milk products, milky beverages mainly made of milk, milky beverages comprising fruit; fermented plain or flavoured milky products; edible oils, olive oil, edible fats. Coffee, tea, cocoa, chocolate, coffee-based beverages, cocoa-based beverages, chocolate-based beverages, sugar, rice, puffed rice, tapioca and flours, tarts and pies (sweet or salted), pizzas; plain or flavoured and/or filled pasta, preparations made of cereals, breakfast cereals; ready-made dishes essentially comprising pasta; dishes essentially made up of tart pastry; bread, rusks, biscuits (sweet or savoury,) wafers, waffles, cakes, pastries, all these products being plain and/or coated and/or filled and/or flavoured; sweet or salted appetizers comprising bread, biscuit or pastry dough; confectionery products; edible ices, edible ices essentially made of yoghurt, ice creams, water ices (edible ices), frozen yoghurts (edible ices), frozen flavoured water; honey, salt, mustard, vinegar, sauces (condiments), sweet sauces, pasta sauces, spices. Beers; still or sparkling water (mineral or non mineral) fruit or vegetable juices, fruit or vegetable drinks, lemonades, sodas, ginger beer, sorbet drinks, drink preparations, syrups for drinks, alcohol-free fruit or vegetable extracts, alcohol-free drinks comprising lactic fermenting agents.
05 - Pharmaceutical, veterinary and sanitary products
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
32 - Beers; non-alcoholic beverages
Goods & Services
Pharmaceutical products, confectionery for pharmaceutical purposes, flour for pharmaceutical purposes; almond milk for pharmaceutical purposes; lactic fermenting agents for pharmaceutical purposes and lactose health products for medical purposes; medical preparations for slimming, medicinal herbs, oils for medical purposes, medicinal infusions, sugar for medical purposes, salts for mineral water baths, mineral water salts, medicinal baths; veterinary products; nutritive substances for micro-organisms for medical use; vitamin preparations; baby food, namely: baby cereals, soups, dehydrated soups, milk, powdered milk, stewed fruit, vegetable purees, dehydrated vegetable purees, fruit and vegetable juice, mashed food. Meat, fish, ham, poultry, game, cut meats in particular for appetizers; dried, preserved and/or cooked fruit and vegetables, stewed fruit; jam, fruit purées, jelly; soups; canned food essentially made of meat, of fish, of ham, of poultry and/or of game; prepared, dried, cooked, canned, frozen dishes, essentially made of meat, of fish, of ham, of poultry and/or of game; sweet or savoury appetizers made of fruits or vegetables such as potato, flavoured or natural potato chips, dried fruit mix and all prepared oleaginous nuts such as peanuts and cashew nuts, all oleaginous products, particularly prepared nuts, hazelnuts and nuts such as peanuts, cashew nuts, mini cooked meats as appetizers; milk, milk powder, gelled, flavoured and whipped milk; milk products, namely: milky desserts, yoghurts, yoghurt drinks, mousses, creams, dessert creams, fresh cream, butter, cheese spreads, cheeses, ripened cheeses, ripened cheeses with mould, unmatured fresh cheeses and cheeses in brine, cottage cheese, fresh cheeses sold either liquid or in paste, plain or flavoured beverages composed mainly of milk or milk products, milky beverages mainly made of milk, milky beverages comprising fruit; fermented plain or flavoured milky products; edible oils, olive oil, edible fats. Coffee, tea, cocoa, chocolate, coffee-based beverages, cocoa-based beverages, chocolate-based beverages, sugar, rice, puffed rice, tapioca and flours, tarts and pies (sweet or salted), pizzas; plain or flavoured and/or filled pasta, preparations made of cereals, breakfast cereals; ready-made dishes essentially comprising pasta; dishes essentially made up of tart pastry; bread, rusks, biscuits (sweet or savoury,) wafers, waffles, cakes, pastries, all these products being plain and/or coated and/or filled and/or flavoured; sweet or salted appetizers comprising bread, biscuit or pastry dough; confectionery products; edible ices, edible ices essentially made of yoghurt, ice creams, water ices (edible ices), frozen yoghurts (edible ices), frozen flavoured water; honey, salt, mustard, vinegar, sauces (condiments), sweet sauces, pasta sauces, spices. Beers; still or sparkling water (mineral or non mineral) fruit or vegetable juices, fruit or vegetable drinks, lemonades, sodas, ginger beer, sorbet drinks, drink preparations, syrups for drinks, alcohol-free fruit or vegetable extracts, alcohol-free drinks comprising lactic fermenting agents.
05 - Pharmaceutical, veterinary and sanitary products
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
32 - Beers; non-alcoholic beverages
Goods & Services
Pharmaceutical products, confectionery for pharmaceutical purposes, flour for pharmaceutical purposes; almond milk for pharmaceutical purposes; lactic fermenting agents for pharmaceutical purposes and lactose health products for medical purposes; medical preparations for slimming, medicinal herbs, oils for medical purposes, medicinal infusions, sugar for medical purposes, salts for mineral water baths, mineral water salts, medicinal baths; veterinary products; nutritive substances for micro-organisms for medical use; vitamin preparations; baby food, namely: baby cereals, soups, dehydrated soups, milk, powdered milk, stewed fruit, vegetable purees, dehydrated vegetable purees, fruit and vegetable juice, mashed food. Meat, fish, ham, poultry, game, cut meats in particular for appetizers; dried, preserved and/or cooked fruit and vegetables, stewed fruit; jam, fruit purées, jelly; soups; canned food essentially made of meat, of fish, of ham, of poultry and/or of game; prepared, dried, cooked, canned, frozen dishes, essentially made of meat, of fish, of ham, of poultry and/or of game; sweet or savoury appetizers made of fruits or vegetables such as potato, flavoured or natural potato chips, dried fruit mix and all prepared oleaginous nuts such as peanuts and cashew nuts, all oleaginous products, particularly prepared nuts, hazelnuts and nuts such as peanuts, cashew nuts, mini cooked meats as appetizers; milk, milk powder, gelled, flavoured and whipped milk; milk products, namely: milky desserts, yoghurts, yoghurt drinks, mousses, creams, dessert creams, fresh cream, butter, cheese spreads, cheeses, ripened cheeses, ripened cheeses with mould, unmatured fresh cheeses and cheeses in brine, cottage cheese, fresh cheeses sold either liquid or in paste, plain or flavoured beverages composed mainly of milk or milk products, milky beverages mainly made of milk, milky beverages comprising fruit; fermented plain or flavoured milky products; edible oils, olive oil, edible fats. Coffee, tea, cocoa, chocolate, coffee-based beverages, cocoa-based beverages, chocolate-based beverages, sugar, rice, puffed rice, tapioca and flours, tarts and pies (sweet or salted), pizzas; plain or flavoured and/or filled pasta, preparations made of cereals, breakfast cereals; ready-made dishes essentially comprising pasta; dishes essentially made up of tart pastry; bread, rusks, biscuits (sweet or savoury,) wafers, waffles, cakes, pastries, all these products being plain and/or coated and/or filled and/or flavoured; sweet or salted appetizers comprising bread, biscuit or pastry dough; confectionery products; edible ices, edible ices essentially made of yoghurt, ice creams, water ices (edible ices), frozen yoghurts (edible ices), frozen flavoured water; honey, salt, mustard, vinegar, sauces (condiments), sweet sauces, pasta sauces, spices. Beers; still or sparkling water (mineral or non mineral) fruit or vegetable juices, fruit or vegetable drinks, lemonades, sodas, ginger beer, sorbet drinks, drink preparations, syrups for drinks, alcohol-free fruit or vegetable extracts, alcohol-free drinks comprising lactic fermenting agents.
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
32 - Beers; non-alcoholic beverages
Goods & Services
Meat, fish, ham, poultry, game, cut meats in particular for appetizers; dried, preserved and/or cooked fruit and vegetables, stewed fruit; jam, fruit purées, jelly; soups; canned food essentially made of meat, of fish, of ham, of poultry and/or of game; prepared, dried, cooked, canned, frozen dishes, essentially made of meat, of fish, of ham, of poultry and/or of game; sweet or savoury appetizers made of fruits or vegetables such as potato, flavoured or natural potato chips, dried fruit mix and all prepared oleaginous nuts such as peanuts and cashew nuts, all oleaginous products, particularly prepared nuts, hazelnuts and nuts such as peanuts, cashew nuts, mini cooked meats as appetizers; milk, milk powder, gelled, flavoured and whipped milk; milk products, namely: milky desserts, yoghurts, yoghurt drinks, mousses, creams, dessert creams, fresh cream, butter, cheese spreads, cheeses, ripened cheeses, ripened cheeses with mould, unmatured fresh cheeses and cheeses in brine, cottage cheese, fresh cheeses sold either liquid or in paste, plain or flavoured beverages composed mainly of milk or milk products, milky beverages mainly made of milk, milky beverages comprising fruit; fermented plain or flavoured milky products; edible oils, olive oil, edible fats. Coffee, tea, cocoa, chocolate, coffee-based beverages, cocoa-based beverages, chocolate-based beverages, sugar, rice, puffed rice, tapioca and flours, tarts and pies (sweet or salted), pizzas; plain or flavoured and/or filled pasta, preparations made of cereals, breakfast cereals; ready-made dishes essentially comprising pasta; dishes essentially made up of tart pastry; bread, rusks, biscuits (sweet or savoury,) wafers, cereal bars, waffles, cakes, pastries, all these products being plain and/or coated and/or filled and/or flavoured; sweet or salted appetizers comprising bread, biscuit or pastry dough; confectionery products; edible ices, edible ices essentially made of yoghurt, ice creams, water ices (edible ices), frozen yoghurts (edible ices), frozen flavoured water; honey, salt, mustard, vinegar, sauces (condiments), sweet sauces, pasta sauces, spices. Beers; still or sparkling water (mineral or non mineral) fruit or vegetable juices, fruit or vegetable drinks, lemonades, sodas, ginger beer, sorbet drinks, drink preparations, syrups for drinks, alcohol-free fruit or vegetable extracts, alcohol-free drinks comprising lactic fermenting agents; lemonades; sodas; alcohol-free ginger beers; preparations for making drinks; syrups for drinks; alcohol-free fruit or vegetable extracts.
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Biscuits (sucrés ou salés), gaufrettes, gaufres, gâteaux,
pâtisserie; préparations faites de céréales, céréales pour
le petit déjeuner; confiserie; tous ces produits étant
composés partiellement de framboises.
