A system for making a food bar comprises a cup holder, a cutting station with a cutter that is configured to cut food contents within the cup holder, a pressing station with a press that is configured to compact the food contents within the cup holder, and a conveyor for moving the cutting station and the pressing station relative to the cup holder.

A system for making a food bar comprises a cup holder, a cutting station with a cutter that is configured to cut food contents within the cup holder, a pressing station with a press that is configured to compact the food contents within the cup holder, and a conveyor for moving the cutting station and the pressing station relative to the cup holder.

The present invention relates to the use of amyloid fibrils for providing nutritional minerals to the human body, particularly as a component in a food product, a dietary supplement or in a pharmaceutical product. The invention further provides for new compositions comprising composite materials of amyloid fibrils and nutritional minerals. The invention further relates to the use of such composite materials in the treatment of diseases and disorders and to the fortification of food and dietary supplements with nutritional minerals.

The present invention relates to the use of amyloid fibrils for providing nutritional minerals to the human body, particularly as a component in a food product, a dietary supplement or in a pharmaceutical product. The invention further provides for new compositions comprising composite materials of amyloid fibrils and nutritional minerals. The invention further relates to the use of such composite materials in the treatment of diseases and disorders and to the fortification of food and dietary supplements with nutritional minerals.

The invention relates to a process of preparing a savoury concentrate in the form of a shaped article, said process comprising the following sequence of processing steps: a) preparing a premix having a moisture content of 0.5-12 wt. % by: providing a powder mix of one or more particulate ingredients, including 5-100% by weight of the powder mix of particulate native starch; agglomerating the powder mix to produce starch-containing granules by heating the powder mix to a temperature that is 3 to 20 C. below the gelatinization temperature of the particulate native starch, followed by wet agglomeration of the hot powder mix with an aqueous liquid; and optionally combining the granules with one or more other edible ingredients; said premix containing, calculated by weight of dry matter: 5-30 wt. % of starch-containing granules having a diameter of 0.15-2.5 mm and comprising 20-100 wt. % starch; 10-76 wt. % of salt selected from sodium chloride, potassium chloride, monosodium glutamate and combinations thereof; 0-60 wt. % of one or more particulate edible ingredients selected from sugars, spices, herbs and vegetables; b) mixing the premix with molten fat to produce slurry; and c) shaping the slurry into a shaped article.

The process of the present invention enables the manufacture of shaped savoury concentrates that have improved crumbability.

The invention relates to a process of preparing a savoury concentrate in the form of a shaped article, said process comprising the following sequence of processing steps: a) preparing a premix having a moisture content of 0.5-12 wt. % by: providing a powder mix of one or more particulate ingredients, including 5-100% by weight of the powder mix of particulate native starch; agglomerating the powder mix to produce starch-containing granules by heating the powder mix to a temperature that is 3 to 20 C. below the gelatinization temperature of the particulate native starch, followed by wet agglomeration of the hot powder mix with an aqueous liquid; and optionally combining the granules with one or more other edible ingredients; said premix containing, calculated by weight of dry matter: 5-30 wt. % of starch-containing granules having a diameter of 0.15-2.5 mm and comprising 20-100 wt. % starch; 10-76 wt. % of salt selected from sodium chloride, potassium chloride, monosodium glutamate and combinations thereof; 0-60 wt. % of one or more particulate edible ingredients selected from sugars, spices, herbs and vegetables; b) mixing the premix with molten fat to produce slurry; and c) shaping the slurry into a shaped article.

The process of the present invention enables the manufacture of shaped savoury concentrates that have improved crumbability.

The invention provides novel regimens for treatment of neurodegenerative disorders utilising methylthioninium (MT)-containing compounds. The regimens are based on novel findings in relation to the dosage of MT compounds, and their interaction with symptomatic treatments based on modulation of acetylcholinesterase levels.

The invention provides novel regimens for treatment of neurodegenerative disorders utilising methylthioninium (MT)-containing compounds. The regimens are based on novel findings in relation to the dosage of MT compounds, and their interaction with symptomatic treatments based on modulation of acetylcholinesterase levels.

An apparatus for manufacturing tablets for hot beverage brewing includes a reservoir feeding infusible loose food products, a grinding system for the loose food products to obtain grounds of a given size, a moistening system moistening the grounds to a given moisture content, a mixing and homogenizing system for mixing and homogenizing the grounds to a homogeneous mixture, a weighing system of the homogeneous mixture to obtain a dose of predetermined weight, a forming system forming the dose into a tablet of predetermined volume, an irradiation system for electromagnetic irradiation of the tablet to overheat the particles to a partial baking and/or sintering for compactness and self-supporting ability without an enclosure, and a control system acting on the grinding, moistening, homogenizing, system, forming, and irradiating systems to control particle size, moisture content, homogeneity, weight, volume and compactness parameters of the tablet and change water permeability of the tablet accordingly.

An apparatus for manufacturing tablets for hot beverage brewing includes a reservoir feeding infusible loose food products, a grinding system for the loose food products to obtain grounds of a given size, a moistening system moistening the grounds to a given moisture content, a mixing and homogenizing system for mixing and homogenizing the grounds to a homogeneous mixture, a weighing system of the homogeneous mixture to obtain a dose of predetermined weight, a forming system forming the dose into a tablet of predetermined volume, an irradiation system for electromagnetic irradiation of the tablet to overheat the particles to a partial baking and/or sintering for compactness and self-supporting ability without an enclosure, and a control system acting on the grinding, moistening, homogenizing, system, forming, and irradiating systems to control particle size, moisture content, homogeneity, weight, volume and compactness parameters of the tablet and change water permeability of the tablet accordingly.