Koninklijke Philips Corporation N.v.

Versuni Holding B.v.

Anna Louise Wijnoltz

Christoph Dobrusskin

Yannyk Parulian Julian Bourquin

Jasper Zuidervaart

Nicolaas Petrus Willard

Johannes Marra

Mart Kornelis-Jan Te Velde

Yun Chen

Sahil Wadhwa

Nicole Petronella Martien Haex

Jasper De Vreede

Pieter Musters

Chen Yun

A food processing apparatus and a method for reducing sugar content of a food product is disclosed. The food processing apparatus includes a food processing compartment including a blade arrangement and a fluid release valve, a base including a motor arranged to drive the blade arrangement, a heating arrangement for heating a food product with steam, and a controller. The heating arrangement includes a water tank and a heating element thermally coupled to the water tank. The controller controls the heating element to heat the food product in the food processing compartment with steam for a defined period of time, and controls the motor to blend the food product upon termination of the heating of the food product for the defined period of time and upon releasing steam condensate generated during the heating of the food product from the food processing compartment through the fluid release valve.

Sugar reduction of food products

A method and apparatus provides a coffee beverage having a reduced terpene content, in which terpene content is reduced by increasing the particle size of the coffee grounds.

Coffee brewing

A method and apparatus provides a coffee beverage having a reduced terpene content, where a brew chamber has a brew area A is provided and a volume of water is provided to flow through the coffee grounds in the brew chamber and out of the brew chamber to provide a coffee beverage, and where the flow rate of water provided through coffee grounds in the brew chamber is F and the ratio of F/A is about 0.15 cm/s or less.

Method and device for providing a coffee beverage with reduced terpene content

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Eindhoven, Netherlands

Anna Louise Wijnoltz