Compositions are described that use glucono delta lactone (GDL) in a portion of a composition containing two portions with differing water activities. GDL is included in a low water activity portion that is in contact with a high water activity portion, such that an interface formed between the two portions contains gluconic acid formed by contact of GDL with water from the high water activity portion. Methods of controlling pH in a composition containing two portions with differing water activities and methods of controlling microbial growth at an interface of two portions with differing water activities are also described.

Fermented milk bases and methods of making fermented milk bases are disclosed. Such fermented milk bases are solid and contain little or no non-dairy stabilizers and non-dairy thickeners. Also disclosed are packaged food products including the disclosed fermented milk bases.

The invention relates to a device for dosing into a container (2) a pasty food product including solid pieces and a sauce. The device comprises an metering nozzle (1) comprising a main outlet to which the pasty food product with solid pieces is provided by a first channel (13) of the nozzle (1), and at least two peripheral outlets situated at a periphery of the main outlet to which the sauce is provided by corresponding second channels (14). The device comprises a support (3) for holding a container (2) to be filled from the nozzle (1), and is configured so that the metering nozzle moves, relative to the support (3), following a path around a central axis of said support. A corresponding system and a method are also provided.

The invention relates to a chilled dairy dessert which exhibits several textures and flavours, and contains a mousse with solid pieces and threads of sauce. The invention also relates to a process for producing a chilled dairy dessert containing solid pieces and a sauce.

Provided are a concentrated fermented milk and a production method therefor, in particular, a concentrated fermented milk having an increased viscosity and a production method therefor. Also provided are a two-layer-type fermented dairy product and a production method therefor. A production method for fermented milk which includes: cooling fermented milk after concentrating; and storing the fermented milk at a predetermined temperature for a predetermined period of time to increase a viscosity of the fermented milk. A production method for a two-layer-type fermented dairy product, which includes a layer of a sauce containing fruit pulp and/or fruit juice on fermented milk and is contained in a container, which includes: supplying the fermented milk into the container at a supplying temperature of 15 C. or less; and supplying the sauce on the fermented milk after the supplying of the fermented milk.

To provide a bilayer-type fermented milk product that is able to maintain a sharp interface between a fermented milk layer and a foodstuff layer without adding a gelling agent, such as low-methoxyl pectin and gelatin, to the fermented milk layer. This fermented milk product has a foodstuff layer formed as an upper layer of a fermented milk layer, wherein: the foodstuff layer has added thereto a low-methoxyl pectin having an esterification degree of less than 50; the fermented milk layer is configured to have a viscosity of 3500 cp or more; and a value obtained by subtracting the Brix value of the fermented milk layer from the Brix value of the foodstuff layer is adjusted to 21 or less.

A yogurt-based food product is packaged in a container, including a bottom wall and a sidewall, by depositing a mix-in in a center of the bottom wall and then driving the mix-in from the center of the bottom wall to the sidewall with a blast of gas. Afterwards, a dairy or plant-based product is deposited in the container. The mix-in is in contact with the bottom wall and the sidewall, and a height of the mix-in is greater at the sidewall than at a center point of the bottom wall.

The invention relates to a device for dosing into a container (2) a pasty food product including solid pieces and a sauce. The device comprises an metering nozzle (1) comprising a main outlet to which the pasty food product with solid pieces is provided by a first channel (13) of the nozzle (1), and at least two peripheral outlets situated at a periphery of the main outlet to which the sauce is provided by corresponding second channels (14). The device comprises a support (3) for holding a container (2) to be filled from the nozzle (1), and is configured so that the metering nozzle moves, relative to the support (3), following a path around a central axis of said support. A corresponding system and a method are also provided.

A yogurt-based food product is packaged in a container, including a bottom wall and a sidewall, by depositing a mix-in in a center of the bottom wall and then driving the mix-in from the center of the bottom wall to the sidewall with a blast of gas. Afterwards, a dairy or plant-based product is deposited in the container. The mix-in is in contact with the bottom wall and the sidewall, and a height of the mix-in is greater at the sidewall than at a center point of the bottom wall.

The present invention provides a method of producing a liquid dairy concentrate, the method comprising: mixing cream and micro-filtered milk to form a liquid dairy ingredient, wherein the liquid dairy ingredient has a fat content of at least 30 wt % and a fat to protein ratio of from 5:1 to 15:1 by weight; concentrating the liquid dairy ingredient by ultrafiltration and, optionally, diafiltration to obtain a concentrated liquid dairy ingredient as a retentate; adding sucrose and/or trisodium citrate to form a modified retentate; adding one or more further ingredients to the modified retentate to form a liquid dairy concentrate; cooling the liquid dairy concentrate to at most 8? C.; filling the cooled liquid dairy concentrate into a beverage container; and sealing and retorting the liquid dairy concentrate in the beverage container.