The present disclosure provides a functional additive transferring (co)extruded thermoplastic food casing having a water vapor barrier and/or oxygen barrier effect wherein an inside surface of the thermoplastic food casing has a textured surface which forms a three-dimensional pattern of higher and lower retaining capacity for a functional additive.

Provided is an appliance including a receptacle for a capsule that contains a food substance; a processing unit for processing the food substance into an edible food product; an adapter unit configured for coupling to the capsule and drawing the food substance therefrom; wherein said adapter unit includes an adapter being at an end of a conduit and being configured for coupling with a tube that extends from the capsule's interior, the conduit leading to the processing unit and being linked to a vacuum source for emptying the content of the capsule by drawing the food substance out of the capsule through the tube into the conduit and transferring it through said conduit into the processing unit.

Provided is an appliance including a receptacle for a capsule that contains a food substance; a processing unit for processing the food substance into an edible food product; an adapter unit configured for coupling to the capsule and drawing the food substance therefrom; wherein said adapter unit includes an adapter being at an end of a conduit and being configured for coupling with a tube that extends from the capsule's interior, the conduit leading to the processing unit and being linked to a vacuum source for emptying the content of the capsule by drawing the food substance out of the capsule through the tube into the conduit and transferring it through said conduit into the processing unit.

Provided is an appliance including a receptacle for a capsule that contains a food substance; a processing unit for processing the food substance into an edible food product; an adapter unit configured for coupling to the capsule and drawing the food substance therefrom; wherein said adapter unit includes an adapter being at an end of a conduit and being configured for coupling with a tube that extends from the capsule's interior, the conduit leading to the processing unit and being linked to a vacuum source for emptying the content of the capsule by drawing the food substance out of the capsule through the tube into the conduit and transferring it through said conduit into the processing unit.

The present invention relates to a method of producing an aromatised food or beverage product, wherein an aroma fraction is obtained from a plant extract, said aroma fraction is being contacted with a resin to remove undesired aroma compounds, and the aroma fraction from which undesired compounds have been removed are combined with a food or beverage composition to produce an aromatised food or beverage product.

The present invention relates to a method of producing an aromatised food or beverage product, wherein an aroma fraction is obtained from a plant extract, said aroma fraction is being contacted with a resin to remove undesired aroma compounds, and the aroma fraction from which undesired compounds have been removed are combined with a food or beverage composition to produce an aromatised food or beverage product.

The present invention relates to a method for co-extruding an elongated food product wherein the method comprises measuring the product characteristics of the viscous gelling agent provided and wherein the physical state of the collagen is controlled by balancing the process settings of the at least one subsequent processing step based upon the product characteristics measured.

A container having pressurized gas, the container includes an outlet, a liquid substance, a first gas dissolved in the liquid substance; and a noble gas. The liquid substance and the first gas are dispensed from the outlet when the container is oriented in a first position, and between 10-90% of gas that is dispensed from the outlet when the container is oriented in a second position includes the noble gas and the pressurized gas within the container has a pressure that is between 100 to 300 psi, wherein the liquid substance comprises less than 20% by weight of fat prior to dissolution of the first gas therein.

The present invention relates to a process for producing a creamer comprising; (a) i) incorporating a mineral into an oil component by high shear mixing to provide a first composition; and ii) mixing the first composition with an aqueous component to provide a second composition; or (b) i) incorporating a mineral into an aqueous component to provide a first composition; and ii) mixing the first composition with an oil component to provide a second composition; iii) homogenizing the second composition from step ii) of (a) or (b) to provide an oil-in-water emulsion.