A method for forming a dissolvable thermally reduced, solidified and dehydrated coffee is disclosed. The method may comprise the steps of freezing a liquid coffee concentrate and thermally reducing, solidifying and dehydrating the frozen liquid coffee concentrate until a hard outer crust is formed which may have a hardness greater than or equal to an interior portion of the thermally reduced, solidified and dehydrated coffee.

An improved beverage cartridge is provided for use in forming a beverage in a beverage machine that provides a pressurized liquid. The cartridge includes a container having an interior space, a lid that accommodates an inflow of the pressurized liquid, and a filter arranged to contain a beverage medium arranged to interact with a liquid to form the beverage. The cartridge also includes annular disc shaped capsule configured for placement within the container. The capsule has a hollow interior chamber that contains a beverage medium and an open bottom that is sealed closed by a membrane. The membrane is configured to selectively provide fluid communication between the space inside the container and the chamber allowing liquid introduced into the container to flow into the capsule's chamber. The membrane is also pierceable by the beverage machine to accommodate an outflow of the liquid flowing into the capsule.

A method for producing powderized cannabis oil, powderized cannabis oil, and edible products and beverages comprising the powderized cannabis oil. Powderized cannabis oil contains cannabis oil and maltodextrin in a ratio of at least three grams of maltodextrin for every one-eighth of a gram of cannabis oil. Edible products and beverages incorporating the powderized cannabis oil are human-consumable products that contain an emulsified, tasteless, and odorless dose of cannabis oil providing CBD, THC and/or THCA.

A portion capsule for producing a beverage. The portion capsule includes a capsule body that has a collar edge and a capsule bottom; a filter element located inside of the capsule body, the filter element is elastic, the filter element has a flange that is attached to the collar edge of the capsule body, the filter element has a bottom; and a cover attached to the capsule body. The bottom of the filter element is spaced apart from the capsule bottom such that a free space remains between the filter element and the capsule bottom. The filter element is spaced apart from the capsule bottom in such a manner that only before a liquid is applied to a beverage substrate, does the filter element not touch the capsule bottom.

The invention relates, amongst others, to a container (1) for use in a beverage preparation machine. The container (1) comprises: a sealed body (2) for containing an ingredient for preparing a beverage, the sealed body (2) comprising a back part and a front part (3), which are sealed along one or more first side edges (4). The front part (3) comprises one or more tabs (11, 21) integrally formed with the front part (3), wherein each of the one or more tabs (11, 21) has one or more second side edges (12-14, 14A, 22-14), wherein at least one of the one or more second side edges is at least in part complementary formed to the one or more first side edges (4).

A capsule, in particular for preparing a beverage from beverage powder, in particular coffee from coffee powder, by introducing water into the capsule comprising a capsule body composed of at least one polysaccharide and filled with a powder containing polysaccharide, and the capsule body is encased by at least one coating layer comprising a cross-linked polysaccharide obtained by cross-linking a polysaccharide by means of a cross-linking agent, and a method for producing such a capsule by providing a capsule body composed of at least one polysaccharide filled with a powder composed of polysaccharide, wetting at least part of and preferably the entire capsule body with a solution of a polysaccharide in a solvent or with a dispersion of a polysaccharide in a dispersant, bringing the capsule body into contact with at least one cross-linking agent, and drying the capsule body.

A process for producing a thermoformable and bondable fabric in which the fabric is biodegradable and/or compostable. The process comprises extruding a polymeric blend to form a plurality of filaments, the filaments collectively comprising the fabric.

A method for producing a beverage using a portion pack including a container made of filter material for containing an extraction material, and a supporting body which encloses the container. The method comprises the steps of: placing the closed portion pack into a filter vessel; opening the container of the portion pack on an upper side and increasing the internal volume of the container by at least 50% compared to the internal volume in the closed container; and applying water to the extraction material for beverage preparation. The portion pack comprises at least one folding edge on the supporting body about which a flap can be pivoted in order to increase the internal volume of the portion pack when opening.

This invention relates a compostable lid for sealing a beverage capsule or a beverage pad wherein the lid comprises a natural-fiber based support obtainable by: (i) providing a first fibrous base sheet comprising natural fiber material sensitive to a gelatinizing agent; (ii) treating the first base sheet with a gelatinizing agent to give a treated first fibrous base sheet comprising gelatinized material; (iii) providing a second fibrous base sheet; (iv) contacting the treated first fibrous base sheet and the second base sheet with each other; (v) causing at least partial migration of the gelatinized material from the treated first fibrous base sheet into the second fibrous base sheet to give a multilayer product; and (vi) neutralizing and/or washing the product thus obtained and then drying it.

A disposable infusing implement for preparing infused beverages, and method of manufacturing the implement. The implement has on its distal end a separately releasable, permeable textile container which holds an apportioned measure of infusible, dried solids such as tea or coffee. The proximal end of the member serves as a handle for directing the distal end into a vessel of liquid, where it can be agitated to aid in steeping tea or ground coffee. After steeping/infusion, the permeable textile container portion may be disposed of and the handle used again. The textile container's permeable cup part is heated and pressed in a die. Infusible, granulated, dried solids such as coffee or tea are apportioned to fill the permeable chamber, and then a lid and flange are pressed atop to fixedly adhere to the permeable textile container, allowing the implement to be packed, formed and sealed from one side.