A food processing apparatus (10) is disclosed for reducing a sugar content of a food product (1). The food processing apparatus comprises a food processing compartment (30) including a blade arrangement (28) and a fluid release valve (37); a base (20) including a motor (22) arranged to drive the blade arrangement; a heating arrangement (40, 42) for heating a food product in the food processing compartment with steam, the heating arrangement comprising a water tank (40) in fluid communication with the food processing compartment (30) and a heating element (42) thermally coupled to said water tank and under control of said controller (60; and a controller (60) arranged to control the motor and the heating element. The controller is arranged to control the heating element such as to heat the food product in the food processing arrangement with steam for a defined period of time; and control the motor to blend the food product upon termination of the heating of the food product for said defined period of time and upon releasing steam condensate generated during the heating of the food product from the food processing compartment through said fluid release valve. Also disclosed is a method of for reducing a sugar content of a food product (1) with such a food processing apparatus.

A lunchbox having a base part (2) having a food cavity (40) for receiving food; a lid (1) sealingly, closing the base part (2); and a closure (3) for closing the lunchbox. The closure (3) has at least one locking element. At least one lifting-element clamp (30, 31) is provided, which lifts the lid (1) from the base part (2.) when the locking element is in a position in which it is moved with respect to a closed position. Preferably the locking element and the lifting element are a single component formed by a clamp. This lunchbox is suitable for transporting, storing and preparing meals by optionally heating and steaming the food. The lunchbox allows safe opening of the lid without the risk of scalding the user and also ensures optimal sealing.

A cooking appliance includes a cooking compartment and an exhaust system. The cooking compartment defines a cooking cavity. Moreover, the exhaust system includes a cooling duct for delivering ambient air to the cooking cavity, an exhaust duct for receiving exhaust gas from the cooking cavity and discharging the exhaust gas to an ambient atmosphere, and a fan that is operable to motivate ambient air from the ambient atmosphere through the exhaust system such that a first portion of ambient air flows into the cooling duct, and a second portion of ambient air different from the first portion flows into the exhaust duct.

A food processing apparatus and a method for reducing sugar content of a food product is disclosed. The food processing apparatus includes a food processing compartment including a blade arrangement and a fluid release valve, a base including a motor arranged to drive the blade arrangement, a heating arrangement for heating a food product with steam, and a controller. The heating arrangement includes a water tank and a heating element thermally coupled to the water tank. The controller controls the heating element to heat the food product in the food processing compartment with steam for a defined period of time, and controls the motor to blend the food product upon termination of the heating of the food product for the defined period of time and upon releasing steam condensate generated during the heating of the food product from the food processing compartment through the fluid release valve.