The present invention relates to a new anhydrous food product with a base of cocoa butter and dry plant material, designed to be hydrated to allow rapid and simple production of sweet or savoury prepared food products. The invention also relates to a method for the production thereof and to the use thereof for manufacturing prepared food products.

An oral delivery system for collagen peptides is described, suitable for administration to both human and non-human animals, characterized in that it comprise a frozen dessert and a collagen peptide, the total amount of collagen peptide in the delivery system being less than or equal to 20% by weight of the delivery system. A process for preparing the above oral delivery system is also described.

An oral delivery system for collagen peptides is described, suitable for administration to both human and non-human animals, characterized in that it comprise a frozen dessert and a collagen peptide, the total amount of collagen peptide in the delivery system being less than or equal to 20% by weight of the delivery system. A process for preparing the above oral delivery system is also described.

Described is a stirrer for liquid, semi-liquid or semi-solid products, including at least the following, in combination: a central shaft; a plurality of radial supports, connected to the central shaft; a plurality of mixing and centring elements, each configured to be connected to a radial support so as to define a first operating configuration for processing liquid or semi-liquid products; a plurality of vanes, each configured to be connected to a mixing and centring element so as to define a second operating configuration for processing semi-solid products.

The present invention relates to frozen aerated products including products manufactured by low-temperature extrusion with superior creaminess. In particular, the invention is concerned with a partially coagulated protein system induced by controlled coagulation of milk protein which imparts outstanding sensory attributes on frozen confectionery including low-temperature extruded frozen products, in particular when containing low fat. A method of producing such frozen aerated confectionery product and the products obtainable from the method are also part of the present invention.

The present invention relates to frozen aerated products including products manufactured by low-temperature extrusion with superior creaminess. In particular, the invention is concerned with a partially coagulated protein system induced by controlled coagulation of milk protein which imparts outstanding sensory attributes on frozen confectionery including low-temperature extruded frozen products, in particular when containing low fat. A method of producing such frozen aerated confectionery product and the products obtainable from the method are also part of the present invention.

A dairy product, including drinking milk, yogurt, cheese, sour cream, whipping cream, dry milk powder, coffee creamer, ice-cream, kefir, or butter, made from a human mother's milk as its base component. Where the milk has been tested for absence of undesirable chemicals, including prescription medication, illicit drugs, nicotine, and alcohol. With the prescription medication including lithium, chemo therapy agents, Ergotamine, and Bromocriptine, and the illicit drugs including any mind altering substances including marijuana, cocaine, heroin, and Lysergic acid diethylamide (LSD). Where the milk is further exposed to an Ultraviolet (UV) radiation of 260 nm to 270 nm wavelength, disinfecting any undesirable bacteria that was not present in the milk at the time it was expressed. The UV radiation exposure includes placing the milk in a vessel with a mixing mechanism gently agitating the milk, enhancing exposure of a substantial volume of the milk to the UV radiation.

A unit for receiving and treating capsules containing a basic preparation for an ice cream product including: a housing configured to receive a capsule containing a basic preparation for an ice cream product; an unloading device adapted to trigger expulsion of the capsule from the housing.

The unloading device includes an impact portion adapted to engage the capsule and a locking portion configured to lock the unloading device to the unit.

A unit for receiving and treating capsules containing a basic preparation for an ice cream product including: a housing configured to receive a capsule containing a basic preparation for an ice cream product; an unloading device adapted to trigger expulsion of the capsule from the housing.

The unloading device includes an impact portion adapted to engage the capsule and a locking portion configured to lock the unloading device to the unit.

The present invention relates to a frozen dessert, in particular an ice cream which is based on a whey protein isolate resp. a whey protein concentrate. Additionally, the composition contains probiotics, low glycemic index sweeteners as well as microencapsulated vitamins and minerals.