The invention relates to a method for manufacturing a plastic container, the method comprising the following steps: o providing an injected preform, o heating the preform (S2), and o performing stretch blow molding (S3) of the preform, thereby forming the container. The preform is made of a material comprising 40 to 99.9 weight percent of Polyhydroxyalkanoate (PHA). In the heating step, the preform is brought to a temperature comprised in a range between 1° C. and 20° C. under the melting temperature of the PHA. The present invention thus makes it possible to perform ISBM of Polyhydroxyalkanoate to produce a plastic container.
C08G 63/06 - Polyesters derived from hydroxy carboxylic acids or from polycarboxylic acids and polyhydroxy compounds derived from hydroxy carboxylic acids
2.
BEVERAGE PREPARATION MACHINE AND METHOD FOR PREPARING A BEVERAGE PRODUCT USING SUCH A BEVERAGE PREPARATION MACHINE
The present invention is directed to a beverage preparation machine comprising:
a chamber for receiving a capsule carrying a beverage component,
a beverage preparation device having:
a delivery device for delivering a fluid to the chamber,
a first and a second injection element selectively fluidly connectable to the delivery device for injecting a fluid into the chamber,
a discharge device having a discharge element for discharging the delivered fluid out of the chamber,
The present invention is directed to a beverage preparation machine comprising:
a chamber for receiving a capsule carrying a beverage component,
a beverage preparation device having:
a delivery device for delivering a fluid to the chamber,
a first and a second injection element selectively fluidly connectable to the delivery device for injecting a fluid into the chamber,
a discharge device having a discharge element for discharging the delivered fluid out of the chamber,
The first injection element protrudes farther into the chamber than the second injection element. The first injection element protrudes farther into the chamber than the discharge element. A region at which the second injection element protrudes into the chamber is located higher than a region at which the discharge element protrudes into the chamber.
A47J 31/36 - Coffee-making apparatus in which hot water is passed through the filter under pressure with hot water under liquid pressure with mechanical pressure-producing means
A47J 31/06 - Filters or strainers for coffee or tea makers
A47J 31/46 - Dispensing spouts, pumps, drain valves or like liquid transporting devices
The present disclosure is drawn to wet pet food systems and methods of packaging wet pet foods. The wet pet food systems include a sealed pouch constructed of a monomaterial of polypropylene and a wet pet food contained within the sealed pouch. The wet pet food can include a member selected from the group consisting of a mousse, a chunk-in-loaf, and chunks-in-gravy. The wet pet food includes an antioxidant including a soy sauce.
A23K 30/00 - Processes specially adapted for preservation of materials in order to produce animal feeding-stuffs
A23K 10/20 - Animal feeding-stuffs from material of animal origin
A23K 10/30 - Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hayAnimal feeding-stuffs from material of fungal origin, e.g. mushrooms
B65B 25/00 - Packaging other articles presenting special problems
B65D 81/24 - Adaptations for preventing deterioration or decay of contentsApplications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants
The invention relates to a sheet material (3) from which at least one delivery wall (300) for closing a chamber (250) of a capsule body (200) of a beverage capsule (100) for preparing a beverage, can be obtained by cutting or punching of the sheet material (3), the delivery wall (300) comprising in a layered manner in the following order: - a carrier layer (320) forming a base layer for carrying subsequent layers, - a barrier layer (340) for providing a preferably bidirectional barrier against moisture and/or gas, the barrier layer (340) being preferably made of a different material than the carrier layer (320); the barrier layer (340) being applied on the carrier layer (320), - an optional protective layer (350) provided on the surface of the barrier layer (340) opposite the carrier layer (320), and - an adhesive layer (330) positioned on the surface of the delivery wall (300) that is oriented towards the chamber (250) for sealing the delivery wall (300) to a rim portion (211) of the capsule body (200), the adhesive layer covering a maximum of 90%, preferably 80%, most preferably 70% of the delivery wall and being at least applied around the perimeter of the delivery wall (300), along its periphery, over a radial distance D comprised between 3 and 12 mm, preferably between 5 and 10 mm, wherein the sheet material (3) comprises cutting area identification means (370, 380) of at least one delivery wall (300) for a cutting device adapted to cut the at least one delivery wall (300) from the sheet material (3). The invention also concerns a method for obtaining, from the sheet material of the invention, at least one delivery wall (300) for closing a chamber (250) of a capsule body (200) of a beverage capsule (100) for preparing a beverage.
B65D 85/804 - Disposable containers or packages with contents which are infused or dissolved in situ
B32B 3/26 - Layered products comprising a layer with external or internal discontinuities or unevennesses, or a layer of non-planar shapeLayered products comprising a layer having particular features of form characterised by a particular shape of the outline of the cross-section of a continuous layerLayered products comprising a layer with external or internal discontinuities or unevennesses, or a layer of non-planar shapeLayered products comprising a layer having particular features of form characterised by a layer with cavities or internal voids
B32B 5/02 - Layered products characterised by the non-homogeneity or physical structure of a layer characterised by structural features of a layer comprising fibres or filaments
B32B 7/12 - Interconnection of layers using interposed adhesives or interposed materials with bonding properties
B32B 27/08 - Layered products essentially comprising synthetic resin as the main or only constituent of a layer next to another layer of a specific substance of synthetic resin of a different kind
B32B 27/12 - Layered products essentially comprising synthetic resin next to a fibrous or filamentary layer
B65D 85/40 - Containers, packaging elements or packages, specially adapted for particular articles or materials for articles particularly sensitive to damage by shock or pressure for delicate optical, measuring, calculating or control apparatus for watches or clocksContainers, packaging elements or packages, specially adapted for particular articles or materials for articles particularly sensitive to damage by shock or pressure for delicate optical, measuring, calculating or control apparatus for components thereof
05 - Pharmaceutical, veterinary and sanitary products
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Food and food substances for babies; food preparations for
infants; lacteal flour for babies. Cereal-based beverages and preparations included in this
class; cereals, breakfast cereals; cookies (biscuits);
cereal bars; ready-to-eat cereals; cereal preparations;
cereal-based snacks; food products based on rice, flour, oat
meal or cereals, also in the form of cooked dishes.
29 - Meat, dairy products, prepared or preserved foods
Goods & Services
Milk, cream, butter, cheese and other food preparations
having a base of milk; dairy products; milk beverages with
milk predominating; powdered milk; evaporated milk;
condensed milk; fermented milk; milk-based and cream-based
desserts; milk-based beverages containing cereals and/or
chocolate; yoghurts; yoghurt-based beverages and products;
shakes and smoothies made from fruit, vegetables, dairy
products and/or grains (where dairy products predominate);
dairy-based beverages containing oats, cereals, fruit, fruit
juice and/or fruit-flavored juice; dietary and/or
nutritionally fortified food products and beverages included
in this class; dairy preparations for making beverages;
kefir; kefir (milk beverage).
9.
METHOD FOR DETECTING AND/OR QUANTIFYING MOOD DISORDER AND/OR IMPROVEMENTS OF THE MOOD DISORDER STATUS USING BUTYRATE AS BIOMARKER AND IMPROVED METHODS AND COMPOSITIONS THEREOF
The present invention relates to the use of butyrate as biomarker for detecting and/or quantifying improvements of the mood disorder status and/or excessive emotional reaction of a subject. It also relates to a method for detecting and/or quantifying mood disorder, improvements of the mood disorder status and/or excessive emotional reaction of a subject, in particular for monitoring the progress of an intervention to treat or ameliorate a mood disorder status and/or excessive emotional reaction in a subject, wherein the intervention comprises the administration of a probiotic. It also relates to an improved intervention to treat or ameliorate a mood disorder status and/or excessive emotional reaction in a subject in need, comprising administering to the subject, an effective amount of a composition combining a probiotic with butyrate.
L. reuteriL. reuteri as a probiotic strain. The nutritional composition can be particularly enriched in vitamins and minerals, and is useful for improving the muscle condition of a subject, particularly the muscle strength in an infant, a young child or a child.
43 - Food and drink services, temporary accommodation
44 - Medical, veterinary, hygienic and cosmetic services; agriculture, horticulture and forestry services
Goods & Services
Providing information in the field of recipes and cooking; Providing a database in the field of recipes and cooking information Providing a website featuring information about health, wellness and nutrition; Providing information in the fields of health and wellness; Providing nutritional information about food
The present invention relates to whey protein micelles for use in the treatment and/or prevention of a condition linked to a reduced concentration of plasma amino acids in a patient. A further aspect of the invention is a meal replacement comprising whey protein micelles.
A61K 38/17 - Peptides having more than 20 amino acidsGastrinsSomatostatinsMelanotropinsDerivatives thereof from animalsPeptides having more than 20 amino acidsGastrinsSomatostatinsMelanotropinsDerivatives thereof from humans
C07K 14/47 - Peptides having more than 20 amino acidsGastrinsSomatostatinsMelanotropinsDerivatives thereof from animalsPeptides having more than 20 amino acidsGastrinsSomatostatinsMelanotropinsDerivatives thereof from humans from vertebrates from mammals
16.
EDIBLE ANIMAL CHEWS CONTAINING CONCENTRATED FRUIT JUICE, AND METHODS OF MAKING AND USING SUCH EDIBLE ANIMAL CHEWS
An edible pet chew contains a concentrated fruit juice in an amount effective as both a humectant and a plasticizer in the edible pet chew. A method of making an edible pet chew includes extruding a composition containing concentrated fruit juice, the concentrated fruit juice present in the composition in an amount effective as both a humectant and a plasticizer in the composition being extruded. A method of cleaning teeth of a pet includes orally administering an edible chew to the pet, the edible chew containing concentrated fruit juice in an amount effective as both a humectant and a plasticizer in the edible chew. The concentrated fruit juice may replace at least a portion of glycerin and/or propylene in the edible chew, while maintaining or increasing at least one of texture or occupation time for the edible pet chew.
A23K 10/30 - Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hayAnimal feeding-stuffs from material of fungal origin, e.g. mushrooms
The package product (1) comprises: a container body (2) defining a cavity (6) and an opening, a dose of food component (4) within the cavity (6) for interacting with a fluid to prepare a food product, and a packaging (10) comprising: a protection sheet (14) covering the container body (2) and not covering the opening, and a closure sheet (12) covering the opening (8) and part of the protection sheet (14), such that the container body (2) is enclosed between the protection sheet (14) and the closure sheet (12). The closure sheet (12) and the container body (2) are attached to each other along a body attaching section (16). The body attaching section (16) extends around the opening (8) such that the closure sheet (12) defines a membrane portion (18) sealing the cavity (6). The closure sheet (12) and protection sheet (14) are attached to each other along a sheet attaching section (20). The sheet attaching section (20) extends around the body attaching section (16).
The package product (1) comprises a container (2) and a packaging (10) The container (2) comprises: - a container body (2.0) defining a cavity (6), - a food component (4) in the cavity (6), - a membrane (9) closing the cavity (6). The packaging (10) comprises: - a protection sheet (12) covering the container body (2.0), and - a closure sheet (14) covering the membrane (9) and part of the protection sheet (12) to enclose the container (2) between the protection sheet (12) and the closure sheet (14). The closure sheet (14) and the protection sheet (12) are attached along a sheet attaching section (20) extending around the membrane (9). A line of weakness (22) extends around the membrane (9) to allow separation of a lid (24) from the closure sheet (14) under a manual force (F) for the container (2) to be released.
B65D 85/804 - Disposable containers or packages with contents which are infused or dissolved in situ
19.
METHOD FOR DETECTING AND/OR QUANTIFYING MOOD DISORDER AND/OR IMPROVEMENTS OF THE MOOD DISORDER STATUS USING TRYPTOPHAN AS BIOMARKER AND IMPROVED METHODS AND COMPOSITIONS THEREOF
The present invention relates to the use of tryptophan as biomarker for detecting and/or quantifying improvements of the mood disorder status and/or excessive emotional reaction of a subject. It also relates to a method for detecting and/or quantifying mood disorder, improvements of the mood disorder status and/or excessive emotional reaction of a subject, in particular for monitoring the progress of an intervention to treat or ameliorate a mood disorder status and/or excessive emotional reaction in a subject, wherein the intervention comprises the administration of a probiotic. It also relates to an improved method to treat or ameliorate a mood disorder status and/or excessive emotional reaction in a subject in need, comprising administering to the subject, an effective amount of a composition combining a probiotic with tryptophan or functional derivative thereof.
36 - Financial, insurance and real estate services
Goods & Services
Providing grants for transforming domestic violence emergency and transitional housing into safe spaces for survivors with pets; Providing grants to domestic violence and abuse shelters
21.
METHOD FOR PREPARING A BEVERAGE OR LIQUID FOOD AND SYSTEM USING BREWING CENTRIFUGAL FORCE
A method and system for preparing a beverage or liquid from a food substance contained in a filtering receptacle by passing water through the substance using brewing centrifugal forces. The method includes feeding water into the receptacle, and driving the receptacle in centrifugal rotation to force water to flow through the substance in a centrifugal flow path to the outlet of the receptacle. The system includes equipment necessary to carry out the method. The receptacle is a sealed capsule which is opened for water to be introduced into the capsule, contains a predetermined dose of food substance and is discarded after use.
A47J 31/22 - Centrifuges for producing filtered coffee
A47J 31/40 - Beverage-making apparatus with dispensing means for adding a measured quantity of ingredients, e.g. coffee, water, sugar, cocoa, milk, tea
B65D 85/804 - Disposable containers or packages with contents which are infused or dissolved in situ
22.
MIXTURE OF HMOS AND BIFIDOBACTERIUM LONGUM TRANSITIONAL MICROORGANISM
The present invention relates to a composition comprising a Bifidobacterium longum transitional microorganism and a mixture of human milk oligosaccharides (HMOs) consisting of 2'-fucosyllactose (2'-FL), difucosyllactose (DFL), lacto-N-tetraose (LNT), 6'-sialyllactose (6SL), and 3'-sialyllactose (3SL), and 3-fucosyllactose (3-FL) and/or lacto-N-neotetraose (LNnT). The invention also relates to the use of the composition for preventing, reducing the risk of and/or treating an infection in a subject. The invention also provides the composition for use in promoting a long-term immune benefit in a subject, preventing and/or reducing the risk of allergen sensitisation, preventing and/or reducing the risk of developing a respiratory condition in a subject, and/or preventing and/or reducing the risk of developing asthma in a subject.
A computer-implemented method for facilitating the creation of food and/or beverage product concepts, comprising: providing a plurality of content items obtained from one or more sources, each content item comprising structured or unstructured text, at least one of the content items comprising text that pertains, at least in part, to one or more food and/or beverage products, assigning, to each content item, one or more taxonomic labels, wherein each label comprises a term contained in a pre-defined taxonomy of terms and each label assigned to a respective content item is selected based on the particular language used in the respective content item, receiving, from a user, a query specifying a first term; in the event that the first term comprises a taxonomic label from the pre-defined taxonomy of terms; identifying one or more pairs of terms, each pair of terms comprising the first term and a respective other one of the taxonomic labels; determining, for each pair of terms, an association score, wherein the association score is based at least in part on the number of content items that have been assigned both of the taxonomic labels in the pair; and outputting, in a user-interface, a response to the query, wherein the response provides an indication of the association score(s) for each pair of terms.
An edible pet chew contains a concentrated fruit juice in an amount effective as both a humectant and a plasticizer in the edible pet chew. A method of making an edible pet chew includes extruding a composition containing concentrated fruit juice, the concentrated fruit juice present in the composition in an amount effective as both a humectant and a plasticizer in the composition being extruded. A method of cleaning teeth of a pet includes orally administering an edible chew to the pet, the edible chew containing concentrated fruit juice in an amount effective as both a humectant and a plasticizer in the edible chew. The concentrated fruit juice may replace at least a portion of glycerin and/or propylene in the edible chew, while maintaining or increasing at least one of texture or occupation time for the edible pet chew.
A23K 10/30 - Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hayAnimal feeding-stuffs from material of fungal origin, e.g. mushrooms
A23K 40/25 - Shaping or working-up of animal feeding-stuffs by extrusion
A23K 50/40 - Feeding-stuffs specially adapted for particular animals for carnivorous animals, e.g. cats or dogs
A61C 17/00 - Devices for cleaning, polishing, rinsing or drying teeth, teeth cavities or prosthesesSaliva removersDental appliances for receiving spittle
25.
MIXTURE OF HMOS AND BIFIDOBACTERIUM LONGUM TRANSITIONAL MICROORGANISM
Bifidobacterium longumBifidobacterium longum transitional microorganism The present invention relates to a composition comprising a Bifidobacterium longum transitional microorganism and a mixture of human milk oligosaccharides (HMOs) consisting of 2'-fucosyllactose (2'-FL), difucosyllactose (DFL), lacto-N-tetraose (LNT), 6'-sialyllactose (6SL), and 3'-sialyllactose (3SL), and optionally 3-fucosyllactose (3-FL) and/or lacto-N- neotetraose (LNnT). The invention also relates to the use of the composition for preventing, reducing the risk of and/or treating an infection in a subject. The invention also provides the composition for use in promoting a long-term immune benefit in a subject, preventing and/or reducing the risk of allergen sensitisation, preventing and/or reducing the risk of developing a respiratory condition in a subject, and/or preventing and/or reducing the risk of developing asthma in a subject.
The present invention relates to compositions comprising at least one source of protein and at least one source of prebiotic for use in increasing spermidine production by the gut microbiota. The composition can be used in preventing and/or treating age-related disorders.
A61P 25/28 - Drugs for disorders of the nervous system for treating neurodegenerative disorders of the central nervous system, e.g. nootropic agents, cognition enhancers, drugs for treating Alzheimer's disease or other forms of dementia
36 - Financial, insurance and real estate services
Goods & Services
Charitable services, namely, promoting public awareness of the benefits of service dogs to veterans Charitable services, namely, providing financial sponsorship of the training and care of service dogs
The present invention provides a new composition obtainable from a plant in the theobroma genus and the use of that composition as an ingredient in a chocolate product.
A23G 1/48 - Cocoa products, e.g. chocolateSubstitutes therefor characterised by the composition containing plants or parts thereof, e.g. fruits, seeds, extracts
A23G 1/02 - Preliminary treatment, e.g. fermentation of cocoa
A dosing device made from moulded pulp fiber includes a container member with a defined volume corresponding to a pre-determined amount of composition to be dosed. The dosing device may be to be used for dosing food materials and may be biodegradable and/or compostable. A process for manufacturing such a dosing device is also provided.
The present invention relates to a method of making a plant based liquid, said method comprising dissolving a plant protein source in water to form a plant protein mixture with a pH of 6.5 or greater; adding a powdered or liquid red beet extract to the plant protein mixture at a pH greater than 6 and stirring to dissolve; optionally incubating the plant protein mixture with enzymes; optionally adding a hydrocolloid(s) to the plant protein mixture; dispersing oil in the plant protein mixture; homogenizing the plant protein mixture to form an emulsion; applying a thermal treatment to the emulsion; and applying a shear treatment to the thermal treated emulsion.
A23C 9/13 - Fermented milk preparationsTreatment using microorganisms or enzymes using additives
A23C 11/10 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
A23L 29/269 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
A23L 29/30 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing carbohydrate syrupsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugarsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugar alcohols, e.g. xylitolFoods or foodstuffs containing additivesPreparation or treatment thereof containing starch hydrolysates, e.g. dextrin
A23L 33/105 - Plant extracts, their artificial duplicates or their derivatives
A23L 33/115 - Fatty acids or derivatives thereofFats or oils
A23L 33/16 - Inorganic salts, minerals or trace elements
Disclosed are probiotics, compositions and methods for producing agmatine using microbiota; and more particularly, isolated probiotics, compositions comprising the isolated probiotics, and methods for increasing production of agmatine and/or polyamines in the gastrointestinal tact of a subject, which provides to the subject certain health benefits, such as pain relief, antiaging effects, neuroprotective and antidepressant effects, improved vasodilatation and metabolic health, improved cellular health, decreased age-related memory loss, and/or longevity. The isolated probiotic is capable of colonizing and surviving in the gastrointestinal tract of the subject and capable of converting arginine to agmatine in the gastrointestinal tract of the subject.
The present invention relates to a method of manufacturing a fibre-based composite material, to the fibre-based composite material thus obtained, and to the use of the fibre-based composite material for the preparation of capsules for use in capsule coffee machines.
B65D 65/42 - Applications of coated or impregnated materials
B65D 85/804 - Disposable containers or packages with contents which are infused or dissolved in situ
D21H 19/16 - Coatings without pigments applied in a form other than the aqueous solution defined in group comprising curable or polymerisable compounds
D21H 19/20 - Coatings without pigments applied in a form other than the aqueous solution defined in group comprising macromolecular compounds obtained by reactions only involving carbon-to-carbon unsaturated bonds
D21H 19/32 - Coatings without pigments applied in a form other than the aqueous solution defined in group comprising macromolecular compounds obtained otherwise than by reactions only involving carbon-to-carbon unsaturated bonds obtained by reactions forming a linkage containing silicon in the main chain of the macromolecule
D21H 25/06 - Physical treatment, e.g. heating or irradiating of impregnated or coated paper
The present invention relates to a method of manufacturing a fibre-based composite material, to the fibre-based composite material thus obtained, and to the use of the fibre-based composite material for preparing an item.
B65D 65/42 - Applications of coated or impregnated materials
D21H 19/16 - Coatings without pigments applied in a form other than the aqueous solution defined in group comprising curable or polymerisable compounds
D21H 19/20 - Coatings without pigments applied in a form other than the aqueous solution defined in group comprising macromolecular compounds obtained by reactions only involving carbon-to-carbon unsaturated bonds
D21H 19/32 - Coatings without pigments applied in a form other than the aqueous solution defined in group comprising macromolecular compounds obtained otherwise than by reactions only involving carbon-to-carbon unsaturated bonds obtained by reactions forming a linkage containing silicon in the main chain of the macromolecule
D21H 25/06 - Physical treatment, e.g. heating or irradiating of impregnated or coated paper
A capsule designed for insertion in a beverage production device for preparing a beverage from a substance contained in the capsule by introducing liquid in the capsule and passing liquid through the substance using centrifugal forces, wherein the capsule comprises a molded pulp layer defining: a body comprising a bottom end and an open end, spaced apart in the axial direction, an enclosure between the body and upper wall for containing an amount of beverage substance, the capsule comprising a flange-like rim extending outwardly from the body, the flange-like rim comprising an annular flange portion; wherein the annular flange portion forms a curl extending transversally and axially beyond the flange-portion. A method of preparing a capsule, the method comprising: a. providing a pulp molding tool defining the shape of a capsule comprising a body comprising a bottom end and an open end, spaced apart in the axial direction, an enclosure between the body and upper wall for containing an amount of beverage substance, the capsule comprising a flange-like rim extending outwardly from the body, the flange-like rim comprising an annular flange portion, b. shaping the pulp by aspiration, pressing and drying to form the capsule, and c. forming a curl in a flange-like rim of the capsule.
The present invention relates to a confectionery composition that has the necessary stability and texture to be used as filling in foodstuffs, preferably chocolate confectionery products.
A23G 3/46 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof characterised by the composition containing dairy products
A23G 1/30 - Cocoa products, e.g. chocolateSubstitutes therefor
A23G 1/54 - Composite products, e.g. layered, coated, filled
A23G 3/42 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof characterised by the composition characterised by the carbohydrates used, e.g. polysaccharides
A23G 3/54 - Composite products, e.g. layered, coated, filled
The invention concerns a beverage production system comprising a pack (10) comprising two holes and a module (1) for producing a beverage from said pack,—said module (1) comprising: a movable fluid processing device (11) to introduce a fluid in said pack and to dispense a beverage from the pack, and. a pack holder assembly (2) comprising a pack chamber (22) and a movable locking device (24) configured to move between:—a first fixing position wherein said locking device interacts with and locks the pack (10) received in the chamber inside the pack holder assembly, and,—a second release position wherein said locking device does not interact with the pack (10) received in the chamber, and said movable locking device (24) comprising two pins (242) configured to fit in the holes (103) of the pack in the first fixing position.
A47J 31/40 - Beverage-making apparatus with dispensing means for adding a measured quantity of ingredients, e.g. coffee, water, sugar, cocoa, milk, tea
A47J 31/44 - Parts or details of beverage-making apparatus
A47J 31/46 - Dispensing spouts, pumps, drain valves or like liquid transporting devices
B65D 85/804 - Disposable containers or packages with contents which are infused or dissolved in situ
C07C 59/01 - Saturated compounds having only one carboxyl group and containing hydroxy or O-metal groups
C07C 279/14 - Derivatives of guanidine, i.e. compounds containing the group the singly-bound nitrogen atoms not being part of nitro or nitroso groups having nitrogen atoms of guanidine groups bound to acyclic carbon atoms of a carbon skeleton being further substituted by carboxyl groups
C07C 211/07 - Monoamines containing one, two or three alkyl groups, each having the same number of carbon atoms in excess of three
C07C 229/26 - Compounds containing amino and carboxyl groups bound to the same carbon skeleton having amino and carboxyl groups bound to acyclic carbon atoms of the same carbon skeleton the carbon skeleton being acyclic and saturated having more than one amino group bound to the carbon skeleton, e.g. lysine
A23L 33/10 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives
The invention concerns a method for producing a coffee beverage in a beverage preparation apparatus, said apparatus comprising : - at least one supply of roasted and ground coffee : beans container + grinder - at least one supply of soluble coffee : powder or liquid - a water supply system, - at least one extraction unit for receiving and extracting roasted and ground coffee with water, where the method for producing a coffee beverage comprises at least the following steps : - preparing a first coffee beverage (C1) in the extraction unit, and - preparing a second coffee beverage (C2) from soluble coffee, - producing the final coffee beverage by mixing the first and the second coffee beverages (C1, C2).
A47J 31/36 - Coffee-making apparatus in which hot water is passed through the filter under pressure with hot water under liquid pressure with mechanical pressure-producing means
A47J 31/40 - Beverage-making apparatus with dispensing means for adding a measured quantity of ingredients, e.g. coffee, water, sugar, cocoa, milk, tea
A47J 31/52 - Alarm-clock-controlled mechanisms for coffee- or tea-making apparatus
A47J 31/41 - Beverage-making apparatus with dispensing means for adding a measured quantity of ingredients, e.g. coffee, water, sugar, cocoa, milk, tea of liquid ingredients
The invention concerns a beverage production system comprising a pack (10) comprising a readable code and a module (1) for producing a beverage from said pack,—said module (1) comprising: a code reader, a movable fluid processing device (11) to introduce a fluid in said pack and to dispense a beverage from the pack, and. a pack holder assembly (2) comprising a pack chamber (22) and a movable interacting device (24) configured to move between:—a first interacting position wherein said locking device interacts with the pack (10) received in the chamber inside the pack holder assembly, and,—a second release position wherein said interacting device does not interact with the pack (10) received in the chamber, and said movable interacting device (24) comprises a movable pushing device configured to push the readable code (102) of the pack to the code reader (4) when the movable interacting device (24) is in the first fixing position.
A47J 31/44 - Parts or details of beverage-making apparatus
A47J 31/40 - Beverage-making apparatus with dispensing means for adding a measured quantity of ingredients, e.g. coffee, water, sugar, cocoa, milk, tea
45.
METHOD OF MAKING FERMENTED PLANT-BASED PRODUCTS HAVING UMAMI TASTE AND PRODUCTS THEREOF
LactobacillusjohnsoniiLactobacillusjohnsoniijohnsonii strains suitable for the invention. It also relates to peptides that impart and/or enhance umami taste, method for preparing such peptides, composition comprising such peptides and use of such peptides as flavouring agent.
Lactobacillus johnsoniiLactobacillus johnsonii Lactobacillus johnsonii strains suitable for the invention. It also relates to peptides that impart and/or enhance kokumi, method for preparing such peptides, composition comprising such peptides and use of such peptides as flavouring agent.
A machine (1) is configured to prepare a beverage from a capsule (5) having a body containing an ingredient The beverage is prepared by circulating a liquid into the capsule and centrifugally driving the capsule. The machine has a first capsule handler (10) and a second capsule handler (20) that are movable one relative to the other from a capsule transfer configuration to a capsule processing configuration for centrifuging the capsule (5) by rotation about a processing axis (30′) of the first and second capsule handlers (10,20). The machine has a capsule insertion passage (60) associated with one or more capsule insertion guides (61) configured to guide the capsule (5) towards a capsule holding position in a space (100′) between the first and second capsule handlers (10,20) in their transfer configuration. The capsule insertion guide(s) (61) comprise(s) at least a rotatable portion (38) that is stationary relative to at least one of the first and second capsule handlers (10,20) and rotates therewith when the first and second capsule handlers (10,20) are rotated for centrifugation.
A47J 31/40 - Beverage-making apparatus with dispensing means for adding a measured quantity of ingredients, e.g. coffee, water, sugar, cocoa, milk, tea
A47J 31/22 - Centrifuges for producing filtered coffee
A47J 31/44 - Parts or details of beverage-making apparatus
The present disclosure includes a smart pet bowl to monitor pet feeding behavior, which includes a pet bowl to carry pet food or water or carry a bowl insert to carry pet food or water. The smart pet bowl also can include a load sensor associated with the pet bowl that is sensitive to load changes of pet food or water carried within the pet bowl. The load sensor has a sensitivity of +/-50 grams or less and load data collectable therefrom is at a sample rate from 10 to 150 samples per second in sequential time increments from about 0.01 second to 5 seconds. The smart pet bowl may also include a data communicator to communicate the load data over a computer network, a processor, and a memory storing instructions that, when executed by the processor, communicates the load data over the computer network.
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Milk, cream, butter, cheese and other milk-based
preparations; dairy products; milk substitutes; dairy
product substitutes; beverages based on milk substitutes
(with milk substitutes predominating); milk beverages with
milk predominating; powdered milk; evaporated milk;
condensed milk; milk-based desserts and cream-based
desserts; preparations for making dairy-based desserts;
preparations for making desserts based on dairy substitutes;
milk-based beverages containing cereals and/or chocolate;
yogurts; yogurt-based beverages and products; non-dairy
yogurts; soy-based yogurts and yogurt beverages; yogurts and
yogurt beverages from plant-based ingredients; yogurts and
yogurt beverages made from nuts; soy milk (milk substitute);
milk and beverages based on ingredients of vegetable origin
being milk substitutes; milk and beverages based on nuts
being milk substitutes; substitutes of dairy products based
on plants and nuts, particularly cashew nuts, rice, soy,
almonds, coconuts, oats, hazelnuts and walnuts;
coconut-milk-based beverages; smoothies based on fruits,
vegetables, dairy products and/or seeds (milkshakes);
dairy-based beverages containing oats, cereals, fruit juices
and/or fruit-flavored juices; protein preparations for human
consumption; protein powder (for food); coffee and/or tea
whiteners (cream substitutes); beverages and food products
enriched with nutritional and/or dietetic elements included
in this class; dairy-based preparations for making
beverages; processed edible seeds. Coffee-based beverages and preparations; iced coffee;
preparations and beverages based on artificial coffee;
tea-based beverages and preparations; malt extract for food;
malt for food, malt-based preparations for human
consumption; cocoa and cocoa-based beverages and
preparations; chocolate, chocolate products, chocolate-based
beverages and preparations; confectionery, sugar
confectionery, bakery products, pastry, biscuits, cakes,
cookies, wafers, caramels, puddings, desserts (included in
this class); preparations for making confectionery, sugar
confectionery, bakery products, pastries, biscuits, cakes,
cookies, wafers, caramels, puddings, desserts (included in
this class); cake frosting [icing]; edible ices, water ices,
sherbets, frozen confectionery, frozen cakes, ice cream,
frozen desserts, frozen yogurts, powders and binding agents
(included in this class) for making edible ices and/or water
ices and/or sherbets and/or frozen confectionery and/or
frozen cakes and/or ice cream and/or frozen desserts and/or
frozen yogurts; cereals, breakfast cereals, muesli and
muesli preparations, corn flakes, cereal bars, ready-to-eat
cereals; cereal preparations; cereal-based snacks; beverages
and preparations made from cereals (included in this class);
food products based on rice, flour, oat meal or cereals,
also in the form of cooked dishes; processed oats; oatmeal;
porridge; granola; cereal-based beverages and food products
enriched with nutritional and/or dietetic elements included
in this class; desserts made from ingredients which are
plant-based, and/or nut-based and/or soy-based; flavorings
for beverages; food flavorings.
The present invention relates generally to the field of multi-layer flexible packaging material. In particularly, the present invention relates to a multi-layer flexible packaging material to package dry food, preferably confectionery.
B32B 27/10 - Layered products essentially comprising synthetic resin as the main or only constituent of a layer next to another layer of a specific substance of paper or cardboard
Systems and methods determine personalized recommended daily intake, for example, the recommended daily allowance (RDA) for nutrients based on genetic information of the individual. In several embodiments, the systems and methods can be used to determine recommendations for specific nutrient supplements, foods, beverages, meals, menus, diets and recipes for an individual which are more accurately adapted to their needs based on their personal genetic risk scores. A particularly preferred method calculates a polygenic risk score of the individual for the nutrient, based on the SNP genotype profile of the individual; classifies the individual in a corresponding genetic risk group of a plurality of genetic risk groups based on the polygenic risk score of the individual, wherein each of the plurality of genetic risk groups is associated with a different daily dose of the nutrient necessary to reach a sufficient blood level of the nutrient for subjects in the genetic risk group (wherein the daily dose for each group is preferably calculated by an intake need estimate algorithm, such as a dose-response algorithm); and identifies to the individual the daily dose of the nutrient for the corresponding genetic risk group, as the personalised recommended daily intake of the nutrient for the individual.
G16H 20/60 - ICT specially adapted for therapies or health-improving plans, e.g. for handling prescriptions, for steering therapy or for monitoring patient compliance relating to nutrition control, e.g. diets
A23L 33/00 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof
A61K 31/593 - 9,10-Secocholestane derivatives, e.g. cholecalciferol, vitamin D3
A61K 31/714 - Cobalamins, e.g. cyanocobalamin, vitamin B12
G16B 20/20 - Allele or variant detection, e.g. single nucleotide polymorphism [SNP] detection
G16H 10/60 - ICT specially adapted for the handling or processing of patient-related medical or healthcare data for patient-specific data, e.g. for electronic patient records
G16H 50/30 - ICT specially adapted for medical diagnosis, medical simulation or medical data miningICT specially adapted for detecting, monitoring or modelling epidemics or pandemics for calculating health indicesICT specially adapted for medical diagnosis, medical simulation or medical data miningICT specially adapted for detecting, monitoring or modelling epidemics or pandemics for individual health risk assessment
A machine (1) is provided for preparing a beverage (4) from a flavouring ingredient (5a) in a processing cavity (5) by mixing the ingredient (5a) with water (4′) and centrifugally driving the ingredient (5a) and the water (4′) about a processing axis (30′). The machine (1) has a centrifugal valve (30) associated with a beverage passage (26) for controlling the flow and/or the pressure of the beverage (4) along the passage (26). The valve (30) includes a valve part (31,310,311) having first and second inertia bodies (31;310,311) that have first and second centres of inertia, respectively, that are off-set relative to the processing axis (30′) to move by rotation the valve part (31,310,311) to control the beverage flow and/or pressure. The first and second inertia bodies (31;310,311) move the valve part (31,310,311) when the ingredient (5a) and water (4′) are rotated at first and second rotational speeds, respectively. The first and second rotational speeds are different.
A47J 31/22 - Centrifuges for producing filtered coffee
A47J 31/40 - Beverage-making apparatus with dispensing means for adding a measured quantity of ingredients, e.g. coffee, water, sugar, cocoa, milk, tea
A47J 31/46 - Dispensing spouts, pumps, drain valves or like liquid transporting devices
53.
COMPOSITIONS AND METHODS USING SPERMIDINE TO REDUCE BIOLOGICAL AGE OF AN ADULT ANIMAL
Compositions and methods reduce the biological age and/ or reduce the rate of increase of the biological age of an adult animal. More specifically, the present disclosure relates to administering a formulation comprising an effective amount of spermidine, alone or in combination with a dietary regime such as a standard diet, caloric restriction, senior diet or high protein diet. The formulation can concomitantly reduce the biological age of a tissue, organ or physiological system in the adult animal in need; or treat, prevent, or delay the onset of an organ disease, or decline of organ function, or condition relating thereto in an adult animal in need.
The present disclosure relates to the monitoring feeding behavior(s) of a pet(s), under the control of at least one processor. An example method includes obtaining load data from a load sensor of a pet bowl while the pet is interacting with contents of the pet bowl. The load sensor can have a sensitivity of +/-50 grams or less and the load data is obtained can occur at a sample rate from 10 samples to 150 samples per second. The example method can also include sequentially grouping the load data in 0.01 second to 5 second time increments, wherein individual time increments include multiple samples, and identifying a feeding behavior occurring within one or more of the time increments based on the load data resulting from the pet interacting with the pet bowl or the contents of the pet bowl.
Apparatus for heating and cooking; apparatus for heating and
foaming milk; electric apparatus for preparing beverages;
electric coffee machines, coffee makers and electric
percolators.
The present disclosure includes a smart pet bowl to monitor pet feeding behavior, which includes a pet bowl to carry pet food or water or carry a bowl insert to carry pet food or water. The smart pet bowl also can include a load sensor associated with the pet bowl that is sensitive to load changes of pet food or water carried within the pet bowl. The load sensor has a sensitivity of +/−50 grams or less and load data collectable therefrom is at a sample rate from 10 to 150 samples per second in sequential time increments from about 0.01 second to 5 seconds. The smart pet bowl may also include a data communicator to communicate the load data over a computer network, a processor, and a memory storing instructions that, when executed by the processor, communicates the load data over the computer network.
The present disclosure relates to the monitoring feeding behavior(s) of a pet(s), under the control of at least one processor. An example method includes obtaining load data from a load sensor of a pet bowl while the pet is interacting with contents of the pet bowl. The load sensor can have a sensitivity of +/−50 grams or less and the load data is obtained can occur at a sample rate from 10 samples to 150 samples per second. The example method can also include sequentially grouping the load data in 0.01 second to 5 second time increments, wherein individual time increments include multiple samples, and identifying a feeding behavior occurring within one or more of the time increments based on the load data resulting from the pet interacting with the pet bowl or the contents of the pet bowl.
The invention provides a fucosylated human milk oligosaccharide (HMO) for use in improving brain development and/or vision development in a subject, wherein: a) the fucosylated HMO is lacto-N-fucopentaose-I (LNFP-I) and the subject is an infant up to 12 months old; and/or b) the fucosylated HMO is A-tetrasaccharide, wherein the subject is an infant, a young child or a child.
The invention provides a fucosylated human milk oligosaccharide (HMO) for use in improving brain development and/or social-emotional development in a subject, wherein the fucosylated HMO is 3-fucosyllactose (3-FL), and wherein the subject is an infant, a young child or a child.
A composition comprising medium-chain triglycerides (MCTs) wherein the composition comprises (i) a MCT comprising three fatty acid moieties each with 8 carbon atoms (MCT-C8) and (ii) a MCT comprising three fatty acid moieties each with 10 carbon atoms (MCT-C10); wherein the ratio of MCT-C8 to MCT-C10 is from 10:90 to 90:10 (mol/mol) and wherein the combined amount of MCT-C8 and MCT-C10 make up at least 50 mol % of the MCTs in the composition.
The invention concerns a beverage production system comprising a pack (10) and a module (1) for producing a beverage from said pack,—said module (1) comprising:. a movable fluid processing device (11) to introduce a fluid in said pack and to dispense a beverage from the pack, and.a pack holder assembly (2), said pack holder assembly comprising a pack chamber (22 and a door (23),. the door (23) is movable relatively to the pack chamber and is configured to be positioned in at least:. a first opened position wherein said door uncovers the pack inlet (222) of the pack chamber, and. a second closed position wherein said door covers the pack inlet (222) of the pack chamber and is able to enclose the pack inside the pack chamber, wherein, when the door (23) is in the first opened position, the whole pack holder assembly (2) is removable from the module (1).
A47J 31/40 - Beverage-making apparatus with dispensing means for adding a measured quantity of ingredients, e.g. coffee, water, sugar, cocoa, milk, tea
A47J 31/44 - Parts or details of beverage-making apparatus
A47J 31/52 - Alarm-clock-controlled mechanisms for coffee- or tea-making apparatus
The invention concerns a piercing and fluid processing device (11) for piercing a pack (10), for providing diluent inside the pack (10) to prepare a beverage by mixing said diluent with an ingredient contained in said pack (10) and for dispensing the beverage from the pack (10), comprising a piercing end (113), a diluent inlet conduit (111) for introducing a diluent into said pack (10), and a beverage outlet conduit (112) for dispensing the beverage from said pack (10), wherein a beverage inlet end (112a) of the beverage outlet conduit (112) comprises multiple outlet holes (1121).
A47J 31/40 - Beverage-making apparatus with dispensing means for adding a measured quantity of ingredients, e.g. coffee, water, sugar, cocoa, milk, tea
63.
FOOD EMULSION COMPOSITIONS WITH LENTIL PROTEINS AND CEREAL BRAN
The invention relates to a food emulsion composition. It comprises at least one fat ingredient, a lentil protein ingredient and at least one cereal bram. The lentil protein ingredient is selected from the list consisting of lentil protein concentrate, lentil flour or a mixture thereof. The invention also relates to a method for preparing such a food emulsion composition.
A23C 11/10 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
A23C 11/06 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk proteins
A23D 7/005 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
The invention relates to a powdered food emulsion composition. It comprises at least one fat ingredient and a lentil protein ingredient. The lentil protein ingredient is selected from the list consisting of lentil protein concentrate, lentil flour or a mixture thereof. Moreover, the lentil proteins of the lentil protein ingredient are not hydrolysed. The invention also relates to a method for preparing such a powdered food emulsion composition.
A23C 11/10 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
A23C 11/06 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk proteins
A23D 7/005 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
The present invention relates to a machine (10) for preparing and dispensing beverages comprising a main control unit (34) and a secondary control unit (210); the latter is operatively connected to the solenoid valves (50, 52, 54) to control the flow in the respective water delivery pipe (22) according to a predefined command in a request of sanitization and independently from the main control unit (34) when the machine (10) is powered off, wherein the secondary control unit (210) allow the electronic connection between with sanitization device (500) to control the solenoid valves (50, 52, 54) during a sanitization proce
The present invention relates to a complex coacervate comprising lactoferrin and osteopontin, processes of producing the same and composition comprising the same. Moreover, the present invention relates to complexes comprising lactoferrin and osteo-pontin in the treatment and/or prevention of metabolic diseases and/or inflammatory diseases. Moreover, the present invention relates to complexes comprising lactoferrin and osteopontin for promoting bone development, growth, strength and/or healing, or preventing and/or treating a bone disease.
The invention relates to a packaging (1) for a liquid, the packaging comprising two layers of flexible material which are arranged superimposed each other and sealed together to form a pouch. The two layers are furthermore sealed together in asealing region (3) extending at a distance from an edge (4) of the packaging (1) while leaving a transition region (5) free from sealing. The sealing region thereby forms a delimitation between a receptacle (6) for holding the liquid and an outlet channel (7) which is in fluid communication with the receptacle (6) via the transition region. The sealing region (3) comprises a splitter (18) extending along a part of the sealing region, the splitter being shaped and arranged so that it is configured to provide a spout (11) comprising the outlet channel. The spout is obtained by applying a separation extending from the edge to the splitter and then along the splitter, and wherein wherein the sealing region (3) has a shape comprising at least one bulge (15) protruding in a plane of the sealing region (3). The invention further relates to methods of manufacturing such a packaging.
B65D 75/58 - Opening or contents-removing devices added or incorporated during package manufacture
B65B 9/02 - Enclosing successive articles, or quantities of material, between opposed webs
B65B 25/00 - Packaging other articles presenting special problems
B65B 51/26 - Devices specially adapted for producing transverse or longitudinal seams in webs or tubes
B65D 75/30 - Articles or materials enclosed between two opposed sheets or blanks having their margins united, e.g. by pressure-sensitive adhesive, crimping, heat-sealing, or welding
The present invention relates to a method of producing a moulded pulp article (1), the method comprising: a) shaping the pulp (2); b) applying a composite phase (3) comprising a polymer and particles (4) of metal, metalloid, or oxides thereof to the pulp; and c) converting the composite phase (3) to a coating (5) comprising the polymer and a continuous barrier (6) at least partially embedded within the polymer, the continuous barrier (6) comprising metal, metalloid, or oxides thereof; as well as moulded pulp articles.
D21J 3/10 - Manufacture of articles by pressing wet fibre pulp, or papier-mâché, between moulds of hollow bodies
D21J 7/00 - Manufacture of hollow articles from fibre suspensions or papier-mâché by deposition of fibres in or on a wire-net mould
D21H 21/14 - Non-fibrous material added to the pulp, characterised by its function, form or propertiesPaper impregnating or coating material, characterised by its function, form or properties characterised by function or properties in or on the paper
B65D 65/42 - Applications of coated or impregnated materials
The present invention relates to a method of producing a moulded pulp article (1), the method comprising: a) applying a composite phase (2) to the pulp (3), the composite phase (2) comprising precursor particles (4); b) shaping the pulp (3); and c) converting the composite phase (2) to a ceramic coating (5) by heating the composite phase; and moulded pulp articles.
A beverage preparation machine having an ingredient processing module for preparing a beverage with at least one ingredient supplied with a capsule. The machine includes a positioner arranged to hold at least one capsule out of the ingredient processing module. The machine further includes a sensing arrangement adapted to detect an event related to the insertion by a user of a capsule and/or the presence of the capsule on or into the positioner. The machine is configured, upon detection of the event, to transfer the capsule to the ingredient processing module by using transfer means, and then to start the preparation of the beverage. The machine provides a convenient and safe solution to fully automate the preparation of a beverage.
A47J 31/44 - Parts or details of beverage-making apparatus
A47J 31/36 - Coffee-making apparatus in which hot water is passed through the filter under pressure with hot water under liquid pressure with mechanical pressure-producing means
A47J 31/52 - Alarm-clock-controlled mechanisms for coffee- or tea-making apparatus
The present invention relates to a beverage composition comprising fermented tea or fermented tea extract. A further aspect of the invention is a method of preparing a beverage composition.
The present invention relates to a beverage composition comprising fermented camomile or fermented camomile extract. A further aspect of the invention is a method of preparing a beverage composition.
The present invention relates to a ready to drink beverage composition comprising fermented hemp or fermented hemp extract. A further aspect of the invention is a method of preparing a ready to drink beverage composition.
A machine (1) is configured for preparing a beverage (4) from an ingredient (5a) in a processing cavity (5) by mixing it with water (4′) and centrifugally driving such ingredient (5a) with the water (4′) about a processing axis (30′). The machine (1) comprises: a rotatable ingredient handling system (10,20) for holding and rotating the flavouring ingredient (5a) and water during centrifugation about the processing axis (30′), the ingredient handling system (10,20) having a beverage outlet (25) and a water inlet (24); and a beverage conditioner (50) in fluid communication with the beverage outlet (25) and downstream thereof, the beverage conditioner (50) comprising a conditioning cavity (51) in which the beverage (4) supplied from the outlet (25) is refined. The conditioning cavity (51) is at least partly off-set relative to the processing cavity (5) along the processing axis (30′).
A compound having the formula
A compound having the formula
or combinations thereof, for use to maintain or increase muscle function and/or mass in a subject, and/or prevent or reduce muscle wasting in a subject, wherein R1, R2, R3, R4, R5 and R6 are independently, a long chain fatty acid having between 16 and 20 carbons.
A23L 29/00 - Foods or foodstuffs containing additivesPreparation or treatment thereof
A23L 33/115 - Fatty acids or derivatives thereofFats or oils
A61K 31/22 - Esters, e.g. nitroglycerine, selenocyanates of carboxylic acids of acyclic acids, e.g. pravastatin
A61K 31/231 - Esters, e.g. nitroglycerine, selenocyanates of carboxylic acids of acyclic acids, e.g. pravastatin of acids having a carboxyl group bound to a chain of seven or more carbon atoms having one or two double bonds
A61P 21/00 - Drugs for disorders of the muscular or neuromuscular system
A61P 43/00 - Drugs for specific purposes, not provided for in groups
C11C 3/00 - Fats, oils or fatty acids obtained by chemical modification of fats, oils or fatty acids, e.g. by ozonolysis
05 - Pharmaceutical, veterinary and sanitary products
Goods & Services
(1) Meal replacement bars adapted for use as a dietary supplement; mineral preparations for medical purposes; nutritional meal replacement drinks, soups and snacks adapted for medical use namely for promoting general health and well-being; nutritional supplement meal replacement bars containing vitamins and minerals; nutritional supplement meal replacement beverages containing vitamins and minerals; nutritional supplement meal replacement powders containing vitamins and minerals; vitamin and mineral preparations; vitamin preparations
(2) Pharmaceutical preparations; sanitary preparations for medical purposes; dietetic food, beverages and substances adapted for medical and clinical use; nutritional supplements; dietary supplements for medical use; nutritional and dietary supplements for medical use; dietetic confectionery for medical use; dietetic foods for medical use; biological preparations for medical purposes; cultures and preparations of microorganisms for medical purposes; biological preparations for medical purposes.
A23G 1/48 - Cocoa products, e.g. chocolateSubstitutes therefor characterised by the composition containing plants or parts thereof, e.g. fruits, seeds, extracts
A23C 11/10 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
A23G 1/44 - Cocoa products, e.g. chocolateSubstitutes therefor characterised by the composition containing peptides or proteins
A23G 1/52 - Aerated, foamed, cellular or porous products
The invention concerns a device for extracting a beverage ingredient by supplying an extraction liquid such as heated water into in a pod, and comprising: —upstream and downstream pod enclosing parts (1, 2) relatively translatable between an open position for inserting and/or ejecting the pod (3) and a closed position for forming an extraction chamber (5) enclosing the pod during extraction, —an insertion section (4) for inserting the pod in the device, said insertion section being designed to position the pod with the lid facing the downstream piercing arrangement (12), and —a pod holder (11), said pod holder being attached to a peripheral area (13) of the downstream part wherein the central part (131) of the peripheral area of the downstream enclosing part, the downstream plane piercing arrangement (12) and the cage (21) of the upstream enclosing part form the extraction chamber (5), the edge (211) of the opened end of the cage defined by the upstream enclosing part facing/leaning on the central part (131) of the peripheral area of the downstream enclosing part, and wherein the peripheral area (13) of the downstream enclosing part is able to pivot around a bottom transversal axis (YY′) and in the upstream direction.
A47J 31/36 - Coffee-making apparatus in which hot water is passed through the filter under pressure with hot water under liquid pressure with mechanical pressure-producing means
A47J 31/40 - Beverage-making apparatus with dispensing means for adding a measured quantity of ingredients, e.g. coffee, water, sugar, cocoa, milk, tea
B65D 85/804 - Disposable containers or packages with contents which are infused or dissolved in situ
A system comprising: a container for containing precursor material, the container comprising a machine readable code, and; a machine for preparing a beverage or a foodstuff by processing said precursor material, the machine comprising: a code reading system to read said code; a processing unit for processing the precursor material of the container to the beverage or foodstuff; electronic memory storing a plurality of predefined recipes for controlling the processing unit; a user interface, and; electrical circuitry configured to control the processing unit to process the container based on a recipe stored in association with information encoded by the code, wherein the electrical circuitry is configured to select one of said recipes from the plurality of recipes based on both information encoded by the code and an input from the user interface.
A47J 31/44 - Parts or details of beverage-making apparatus
A47J 31/40 - Beverage-making apparatus with dispensing means for adding a measured quantity of ingredients, e.g. coffee, water, sugar, cocoa, milk, tea
A47J 31/52 - Alarm-clock-controlled mechanisms for coffee- or tea-making apparatus
B65D 85/804 - Disposable containers or packages with contents which are infused or dissolved in situ
82.
MULTI-LAYER METALLIZED PAPER-BASED PACKAGING MATERIAL
A multi-layer metallized paper-based packaging material comprising, from its outer side to its inner side: an outer side polymeric layer (1); a paper layer (2); an adhesive layer (3); a metallization layer (4); a polymeric film (5); and (6) an inner side polymeric layer; processes for preparing the multi-layer metallized paper-based packaging material.
B32B 15/08 - Layered products essentially comprising metal comprising metal as the main or only constituent of a layer, next to another layer of a specific substance of synthetic resin
B32B 15/085 - Layered products essentially comprising metal comprising metal as the main or only constituent of a layer, next to another layer of a specific substance of synthetic resin comprising polyolefins
B32B 15/20 - Layered products essentially comprising metal comprising aluminium or copper
B32B 27/08 - Layered products essentially comprising synthetic resin as the main or only constituent of a layer next to another layer of a specific substance of synthetic resin of a different kind
B32B 27/10 - Layered products essentially comprising synthetic resin as the main or only constituent of a layer next to another layer of a specific substance of paper or cardboard
A polymer comprising repeating units comprising in the backbone an aromatic cyclic moiety, wherein a helical polymer structure is provided by pi-pi interactions between aromatic cyclic moieties, packaging comprising the polymer and process for preparing the polymer and the packaging. The polymer confers moisture and gas barrier properties on the packaging.
C08G 63/06 - Polyesters derived from hydroxy carboxylic acids or from polycarboxylic acids and polyhydroxy compounds derived from hydroxy carboxylic acids
An apparatus for roasting coffee beans includes: a vessel to contain coffee beans, a heating device to heat coffee beans contained in the vessel, and a control system operable to control the heating device and configured to apply a roasting recipe (R) providing the temperature T@t1, T@t2, . . . to be applied at discrete successive times t1, t2, . . . , respectively. For a customised quantity m of coffee beans introduced inside the vessel, the control system is configured to obtain at least the quantity m of coffee beans introduced inside the vessel. The control system is configured to access at least one series of roasting recipes (Ri, Ri+1, . . . ) adapted to the roasting of different successive pre-determined quantities (Mi, Mi+1, . . . ) of beans of same type and to the pre-determined quantities Mi, Mi+1, . . . , and based on the accessible series of roasting recipes (Ri, Ri+1, . . . ) adapted to the roasting of different successive pre-determined quantities (Mi, Mi+1, . . . ) of beans of same type. Based on the obtained quantity m of coffee beans introduced inside the vessel, the control system is configured to determine the roasting recipe (R) to be applied on the obtained quantity m of coffee beans introduced inside the vessel.
The invention concerns a device for extracting a beverage ingredient by supplying an extraction liquid into in a pod, and comprising: —upstream and downstream pod enclosing parts (1, 2) relatively translatable between an open position for inserting and/or ejecting the pod (3) and a closed position for forming an extraction chamber (5) enclosing the pod during extraction, —an insertion section (4) for inserting the pod in the device, said insertion section being designed to position the pod with the lid facing the downstream piercing arrangement (12), and —a pod holder (11), said pod holder being attached to said peripheral area (13) of the downstream part and said pod holder being movable between a receiving position and a retracted position, wherein the retaining and positioning elements (11a, 11b) move from the receiving position to the retracted position along diverging directions.
A47J 31/36 - Coffee-making apparatus in which hot water is passed through the filter under pressure with hot water under liquid pressure with mechanical pressure-producing means
The present invention relates to a beverage composition comprising fermented verbena or fermented verbena extract. A further aspect of the invention is a method of preparing a beverage composition.
The present invention relates to a beverage composition comprising fermented acerola or fermented acerola extract. A further aspect of the invention is a method of preparing a beverage composition.
The invention relates to a process for preparing a berry composition from whole berries having bioactive and/or nutritional compounds of a whole berry and having improved sensory and miscibility/dispersibility properties. The process comprises the steps of providing whole berries, grinding said whole berries to obtain a whole berry suspension and micronizing said whole berry suspension. In particular, the process does not comprise any step of removal of the inherent insoluble fibers coming from the whole berries. The invention also relates to a berry composition, to oral compositions comprising such as berry composition and to the use of such compositions.
The present disclosure generally relates to methods and compositions comprising urolithin that treat or prevent a disease or condition associated with muscle decline and/or a kidney dysfunction. Moreover, methods and compositions comprising urolithin for increasing the urinary creatinine and/or for decreasing the albumin/creatinine ratio and/or for increasing the albumin reabsorption. In addition, methods and compositions comprising urolithin to improve the lean mass of a muscle and/or to improve the muscle fiber size and/or to improve the level of at least one amino acid are disclosed. Also disclosed are methods and compositions comprising urolithin to improve the level of at least one metabolic product and/or to improve the level of at least one nucleotide and/or to improve the level of at least one nicotinamide adenine dinucleotide and/or to increase the level of glutathione (GSH) and/or glutathione disulfide (GSSG) and/or to increase the level of succinate and/or malate and/or to increase the level of phosphocreatine.
The present invention relates to complexes between secretory immunoglobulin A (sIgA) and biotic including probiotics, their components and/or inanimate preparations of said beneficial bacteria and/or postbiotics to promote controlled immune responses to prevent and/or treat viral infections in a mammal.
The present invention relates to a beverage composition comprising fermented hemp or fermented hemp extract. A further aspect of the invention is a method of preparing a beverage composition.
Machine for preparing and dispensing a beverage, such as tea, coffee, hot chocolate, cold chocolate, milk, soup or baby food, comprising a capsule recognition module for recognizing a capsule inserted in said machine at a capsule recognition position, the capsule recognition module comprising a camera for capturing an image of at least part of said capsule in said capsule recognition position; wherein the capsule recognition module comprises a neural network computing device, said neural network computing device being configured to determine a type of said capsule amongst a plurality of predefined capsule types on the basis of an image of at least part of said capsule captured by said camera.
A method of treating exocrine pancreatic insufficiency includes administering to an individual in need thereof (e.g., an individual with cystic fibrosis) an effective amount of an enteral composition having a total protein consisting essentially of hydrolyzed protein and a total fat containing monoacylglycerols (MAG) that are at least about 30 wt. % of the total fat, and the total fat optionally further contains medium chain triglycerides (MCT) and/or fatty acids. In one particular non-limiting embodiment, about 60 wt. % of the total fat is from MCT and about 40 wt. % of the total fat is from MAG; in another particular non-limiting embodiment, the total fat is MAG with free fatty acids (esterified and/or bound) without MCT; and in yet another particular non-limiting embodiment, the total fat is MAG alone without MCT.
A23L 33/125 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing carbohydrate syrupsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing sugarsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing sugar alcoholsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing starch hydrolysates
The invention relates to a pod (100, 200) for preparing a beverage in a beverage production machine, wherein the pod (100, 200) is made of a biodegradable, preferably compostable, material composition and comprises a pod body (110) composed of two half-shells (101, 102) being connected to each other along their respective circumferential flange (140) so as to delimit a chamber (103) for containing a substance (105) for the preparation of the beverage, wherein at least one half-shell comprises in a layered manner:. A primary layer (171) made of a paper-based material,. A secondary layer (172) comprising at least an oxygen barrier function and optionally a water barrier function, and. A, at least partial, tertiary layer (173) comprising a filter function, wherein the primary layer (171) of at least one of the half-shell (101, 102) comprises at least one traversing hole (106), over at least a delivery portion (130) of the half-shell (101, 102), said delivery portion being adapted to interact with external opening elements of the beverage production machine under the effect of rising pressure of the fluid being injected into the pod (100, 200) through an injection portion (120) on the other half-shell (101, 102), to dispense the prepared beverage from the pod (100, 200). The invention also relates to the use of said pod in a beverage production machine.
A stator (22) or rotor (24) for apparatus (4) for introduction of a medium into a foodstuff precursor by agitation of the foodstuff precursor to form a foodstuff material therefrom, the stator or rotor comprising: a respective stator axis of rotational symmetry or rotor axis of rotation, an support portion (26) arranged about said stator axis of rotational symmetry or rotor axis of rotation, and; agitation members (28) arranged on the support portion and circumferentially disposed about said stator axis of rotational symmetry or rotor axis of rotation, wherein the agitation members each comprise an extension that extends from the support portion and has a cross-sectional shape selected to have a drag coefficient of less than one or more of: a square section with a front face arranged normal to a flow direction; a rectangular section with a front face arranged normal to a flow direction; a convex quadrilateral with parallel sides arranged normal to a flow direction and with convex sides radially aligned to said stator axis of rotational symmetry or rotor axis of rotation.
B01F 27/271 - Mixers with stator-rotor systems, e.g. with intermeshing teeth or cylinders or having orifices with means for moving the materials to be mixed radially between the surfaces of the rotor and the stator
The present invention provides an emulsion gel comprising at least about 400 kcal/100g, wherein the emulsion gel comprises an E471 emulsifier and an E472 emulsifier, and wherein the ratio of the total weight of E471 emulsifier to the total weight of E472 emulsifier is from about 1.8:1.0 to about 1.0:1.0.
A61P 1/06 - Anti-spasmodics, e.g. drugs for colics, esophagic dyskinesia
A23L 29/10 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing emulsifiers
A23L 29/238 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
A23L 29/256 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
A23L 33/00 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof
A23L 33/115 - Fatty acids or derivatives thereofFats or oils
A23L 33/125 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing carbohydrate syrupsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing sugarsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing sugar alcoholsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing starch hydrolysates
Systems and methods provide individualized nutritional recommendations before, during and/or after an intermittent fasting (IF) diet. In several embodiments, the individualized nutritional recommendations are diets, menus and recipes for before, during and/or alter an intermittent fasting (IF) diet. In several embodiments, the nutritional recommendations are delivered by a computer-implemented system. In several embodiments, the individual is administered and/or consumes nutrients according to the nutritional recommendations, for example calcium, preferably one or more calcium salts, such as calcium acetate, calcium carbonate, calcium chloride, calcium citrate, calcium gluconate, calcium lactate or mixtures thereof; and/or a fiber supplement, preferably those containing one or more of wheat dextrin, methylcellulose, psyllium husk, polycarbophil, guar fiber, glucomannan or β-glucans.
G16H 20/60 - ICT specially adapted for therapies or health-improving plans, e.g. for handling prescriptions, for steering therapy or for monitoring patient compliance relating to nutrition control, e.g. diets
G16H 10/60 - ICT specially adapted for the handling or processing of patient-related medical or healthcare data for patient-specific data, e.g. for electronic patient records
98.
CAPSULE FOR THE PREPARATION OF A BEVERAGE AND A METHOD FOR MANUFACTURING SAID CAPSULE
A capsule for the preparation of a beverage in a beverage preparation device (10), comprising: a cup-shaped body (1) with a bottom wall (4), a lateral wall (5) and a flange (3), and a cover (2) sealed onto the flange (3) for closing the cup-shaped body (1), wherein said bottom wall (4) comprises at least a fluid injection portion (7), suitable for being pierced by a piercing member (12) of the beverage preparation device (10), and at least a surrounding portion (13A, 13B) surrounding said first fluid injection portion (7); wherein the cup-shaped body (1) comprises a cellulose pulp layer (14), and an oxygen barrier liner (15) attached to said cellulose pulp layer (14); wherein the thickness (T1) of said fluid injection portion (7) is less than the thickness (T2) of said at least a surrounding portion (13A, 13B), and wherein the density of at least the cellulose pulp layer (14) of said fluid injection portion (7) having reduced thickness is increased with respect to the density of the cellulose pulp of said surrounding portion (13A, 13B); such as to improve the piercing of said fluid injection portion by the piercing member and to increase the stiffness of this fluid injection portion with respect to the stiffness of said surrounding portion (13A, 13B).
B65D 85/804 - Disposable containers or packages with contents which are infused or dissolved in situ
B32B 1/00 - Layered products having a non-planar shape
B32B 3/02 - Layered products comprising a layer with external or internal discontinuities or unevennesses, or a layer of non-planar shapeLayered products comprising a layer having particular features of form characterised by features of form at particular places, e.g. in edge regions
B32B 3/30 - Layered products comprising a layer with external or internal discontinuities or unevennesses, or a layer of non-planar shapeLayered products comprising a layer having particular features of form characterised by a particular shape of the outline of the cross-section of a continuous layerLayered products comprising a layer with external or internal discontinuities or unevennesses, or a layer of non-planar shapeLayered products comprising a layer having particular features of form characterised by a layer with cavities or internal voids characterised by a layer formed with recesses or projections, e.g. grooved, ribbed
B32B 27/08 - Layered products essentially comprising synthetic resin as the main or only constituent of a layer next to another layer of a specific substance of synthetic resin of a different kind
B32B 27/10 - Layered products essentially comprising synthetic resin as the main or only constituent of a layer next to another layer of a specific substance of paper or cardboard
The invention is directed to a capsule (1) for the preparation of a beverage in a beverage preparation machine (10) comprising: —a cup-shaped body, being a solid of revolution with a bottom wall (2), lateral walls (3), and a peripheral rim (4) extending outwardly at the top edges of said lateral walls (3), —a closing membrane (5) attached to the rim (4) for closing the cup-shaped body (1) and forming a closed chamber containing a beverage ingredient, wherein the bottom wall (2) is adapted to be pierced by a water-injection piercing member (12) of the beverage preparation machine (10), and wherein said cup-shaped body comprises an outer layer of moulded cellulose pulp (6) and an inner layer of polymeric liner film (7) having barrier properties to oxygen and/or moisture, said barrier liner film (7) being attached to said moulded pulp outer layer (6), characterized in that: said capsule (1) further comprises a rigid holding insert (8) inside said closed chamber, positioned in a stationary manner relative to the cup-shaped body, said insert (8) comprising a ring-shaped portion (9) that holds said liner film (7) against said moulded pulp layer (6) along the circumference of at least one portion of said bottom wall (2).
The invention relates to a food and/or beverage product container, a dispensing unit and a dispensing system comprising the product container and the dispensing unit. The dispensing unit comprises a handle, the downwards movement of the handle causes the tilting plate of the dispensing unit to be lifted which allows the delivery of the product from the inner volume of the product container through an aperture.
