The present invention relates, at least in part to, formulations that have improved caloric profile as well as flavor, taste and/or mouthfeel.

A non-dairy soft serve composition contains an oat-derived material, which includes dry matter in an amount of 1 to 15% by weight of the composition, non-hydrogenated vegetable fat present in an amount of 3 to 15% by weight of the composition, sugars present in an amount of 10 to 35% by weight of the composition, water, and vegetable protein. The vegetable fat contains less than 20% saturated fats.

A machine for making liquid or semi-liquid food products includes: a first processing container for processing a liquid or semi-liquid base product and defining a processing chamber; a stirrer for mixing the product in the first processing container; a thermal system including a heat exchanger, associated with the first processing container, wherein the heat exchanger includes a hollow element extending along an axis and provided externally with grooves defining a path extending along the axis and at least one duct disposed inside the grooves.

The disclosure relates to a method of making a beverage comprising a milk protein concentrate (MPC), a beverage comprising an MPC, an MPC or use of a MPC. More particularly, this disclosure relates to treatment of an MPC to allow for heat homogenisation of a beverage containing the MPC, while reducing occurrence of malodour and/or egg-type or sulphur-type smell and/or taste.

Described is an apparatus for controlling the quality of a food product, including a quality control module, equipped with: at least one sensorized device, the sensorized device being adapted to detect at least one parameter regarding a property of a food product; a processing and control unit connected to the sensorized device for receiving the detected value regarding a property of a food product; the processing unit is configured to derive a quality indication of the food product based on the value detected by the sensorized device, and the apparatus includes a communication module connected to the processing and control unit and configured to transmit information relating to the derived quality indication.

A particulate frozen dairy product comprising beads which remain free-flowing when at a temperature of about −12° C. or less. The beads comprise of a dairy product selected from the group consisting of frozen neat cream and frozen anhydrous milk fat. Included is a method of shipping a frozen dairy product. The method comprises cryogenically freezing a neat cream to form a plurality of frozen beads, and shipping the frozen beads while maintaining said frozen beads at a temperature less than −12° C. such that the frozen beads remain free-flowing during shipping. Further, the frozen beads are ideal for shipping, storage and use in that they lend themselves to multiple packaging options and easy proportioning for recipes.

The disclosure extends to apparatuses, methods, and systems, for producing frozen confections and conditioning ice for use in frozen confections. A frozen confection machine includes a hopper portion for receiving ice into an interior, and a motor configured to rotate a drive shaft, a blade to condition the ice in the hopper during rotation of the motor. The frozen confection machine also includes a lid for selectively covering the interior of the hopper, a bias member for biasing the lid away from a closed position, and a switch for causing the motor to actuate in response to the lid being pressed to a closed position.

A cold drink apparatus, system, and method of operation for producing a chilled or partially frozen beverage product, often referred to as a slush beverage or “granita” beverage. The apparatus includes a chilling structure and some form of blade or auger that moves relative to the chilling structure to strip product off and circulate the beverage along the chilling structure. The apparatus further includes a heating structure and heating operation to heat to at least partially thaw the product so that it returns to a generally liquid or solution state. Such heating operation reduces downtime for permitting for machine maintenance and/or permitting the sugar or solution within the product to be redistributed and refrozen to maintain desired qualities and consistency of the product.

The present disclosure provides beverages displaying an edible printed image and a method of preparing such beverages.

A method of making a frozen cream product containing a range between 0-15% alcoholic beverage by volume without using any additives, preservatives, unnatural stabilizers and unnatural emulsifiers such that a combined cream product containing the alcoholic beverage will not undergo alcohol-water separation during the processes of making the combined cream product containing alcohol or during the process of freezing the combined cream product containing alcohol to form the frozen cream product containing alcohol.