An objective of the present invention is to provide a method of producing a container-packed processed food with noodles, wherein the container-packed processed food with noodles is prevented from collapsing by cooking or boiling, and maintained in an appropriate firmness even after stored for a long period of time, without impairing an original taste of a raw material of the noodles. The above objective is solved by a method of producing container-packed processed food with noodles, including: subjecting noodles to boil heat treatment and steam heat treatment, and subjecting the treated noodles to freeze treatment to obtain frozen noodles; and subjecting a container filled with the frozen noodles and a seasoning liquid containing a starch degradation product having a DE value of 4 to 18 in the range of 25% by mass and 40% by mass to heat sterilization treatment to obtain a container-packed processed food with noodles.

A method for preparing a shelf-stable, high-moisture food product is disclosed, including drying the pre-pasteurized food item to a water activity between 0.86 and 0.94; and vacuum packing the dried food item in an oxygen impermeable and water-impermeable membrane.

A method for preparing a shelf-stable, high-moisture food product is disclosed, including drying the pre-pasteurized food item to a water activity between 0.86 and 0.94; and vacuum packing the dried food item in an oxygen impermeable and water-impermeable membrane.

A packaged coffee product with oxygen dissolved therein along with milk and/or sweeteners in the sealed packaging is provided. Preferably, the pH of the product is 4.6 or greater, preferably 5.0 or greater. The coffee product may be hot or cold brew coffee and may have other gasses such as nitrogen and/or carbon-dioxide in the sealed container. Ideally, there is oxygen in both the headspace and liquid portion of the beverage in order to inhibit C. bot growth without requiring retort processing. Preferably, the calorie count is in the range of 0.5-9 calories per ounce.

A packaged coffee product with oxygen dissolved therein along with milk and/or sweeteners in the sealed packaging is provided. Preferably, the pH of the product is 4.6 or greater, preferably 5.0 or greater. The coffee product may be hot or cold brew coffee and may have other gasses such as nitrogen and/or carbon-dioxide in the sealed container. Ideally, there is oxygen in both the headspace and liquid portion of the beverage in order to inhibit C. bot growth without requiring retort processing. Preferably, the calorie count is in the range of 0.5-9 calories per ounce.

A packaged coffee product with oxygen dissolved therein along with milk and/or sweeteners in the sealed packaging is provided. Preferably, the pH of the product is 4.6 or greater, preferably 5.0 or greater. The coffee product may be hot or cold brew coffee and may have other gasses such as nitrogen and/or carbon-dioxide in the sealed container. Ideally, there is oxygen in both the headspace and liquid portion of the beverage in order to inhibit C. Bot growth without requiring retort processing. Preferably, the calorie count is in the range of 0.5-9 calories per ounce.

A packaged coffee product with oxygen dissolved therein along with milk and/or sweeteners in the sealed packaging is provided. Preferably, the pH of the product is 4.6 or greater, preferably 5.0 or greater. The coffee product may be hot or cold brew coffee and may have other gasses such as nitrogen and/or carbon-dioxide in the sealed container. Ideally, there is oxygen in both the headspace and liquid portion of the beverage in order to inhibit C. Bot growth without requiring retort processing. Preferably, the calorie count is in the range of 0.5-9 calories per ounce.

The present disclosure relates to a terminally heat-sterilized ready-to-use parenteral nutrition formulation comprising all macronutrients and micronutrients required to meet the clinical guidelines for parenteral nutrition, wherein all said micronutrients and macronutrients are provided in one multi-chamber bag (MCB). The disclosure is also directed to a parenteral nutrition formulation comprising all such macronutrients and micronutrients. More specifically, the present disclosure is directed to a MCB comprising at least five chambers containing a carbohydrate formulation in a first chamber, an amino acid formulation in a second chamber, a lipid formulation in a third chamber, a fourth chamber comprising a vitamin formulation and a fifth chamber comprising a trace element formulation, wherein the carbohydrate formulation, amino acid formulation and/or the lipid formulation may also contain certain vitamins and certain trace elements that can be stably accommodated therein.

The present disclosure relates to a terminally heat-sterilized ready-to-use parenteral nutrition formulation comprising all macronutrients and micronutrients required to meet the clinical guidelines for parenteral nutrition, wherein all said micronutrients and macronutrients are provided in one multi-chamber bag (MCB). The disclosure is also directed to a parenteral nutrition formulation comprising all such macronutrients and micronutrients. More specifically, the present disclosure is directed to a MCB comprising at least five chambers containing a carbohydrate formulation in a first chamber, an amino acid formulation in a second chamber, a lipid formulation in a third chamber, a fourth chamber comprising a vitamin formulation and a fifth chamber comprising a trace element formulation, wherein the carbohydrate formulation, amino acid formulation and/or the lipid formulation may also contain certain vitamins and certain trace elements that can be stably accommodated therein.

A measuring system for automatically determining and/or monitoring the quality of a liquid or viscous foodstuff, including a housing with an interior space for a product container for the foodstuff, the product container has a product space for the foodstuff and a lid provided with a probe with a thermometer, a heating and cooling device for the interior space, a sensor device for determining a non-temperature quality-related parameter value of the foodstuff, and a control unit designed to control the measuring system, measure, store, process and/or export the measured parameter values, and to control the heating and/or the cooling system according to a desired time-temperature program. The cooling system includes a cold buffer, a cooler for the cold buffer, and a separate refrigerant circuit. The cold buffer includes a buffer holder with a phase-transition material, wherein the refrigerant circuit includes a cooling circuit with a pump.