Societe Des Produits Nestle S.a.

Nestec S.a.

Cecile Gehin-Delval

Corinne Appolonia Nouzille

Zeynel Deniz Gunes

Helen Chisholm

Mathieu Julien Destribats

Stefan Palzer

Gerhard Niederreiter

Christoph Thomas Reh

Lennart Fries

Joselio Batista Vieira

Federico Mora

Bernard Paul Binks

Shantha Nalur Chandrasekaran

Martin Leser

Jamey German

Emma Garvey

Deepak Sahai

Matthieu Pouzot

Olivier Schafer

Helene Deyber

Cindy Pelloux

Amber Christine Scarlatos

Marie-Laure Jung

Stephan Palzer

Gerhand Niederreiter

Christine Haider

Brett Koller

Seow Leng Ng

Wookyung Chung

The present invention relates generally to the field of aerated fat-based confectionery material. One aspect of the invention provides an aerated fat-based confectionery material having a continuous lipid phase and a porosity of between 1 and 80%, wherein, at a temperature at which the lipid phase has a solid lipid content between 0.1 and 80, the fat-based confectionery material comprises gas bubbles having at least 50% of their surface occupied by crystals, the crystals comprising a glyceride selected from the group consisting of monoglycerides, diglycerides, triglycerides, esters of monoglycerides, esters of diglycerides and combinations of these. Further aspects of the invention are a confectionery product comprising an aerated fat-based confectionery material and a process for forming an aerated fat-based confectionery material.

Aerated confectionery material

The present invention relates to a liquid coffee beverage comprising liquid coffee infused with nitrogen thus producing a refreshing cold foamy and creamy beverage.

Nitrogen infused soluble cold brew instant coffee and process for preparation

The present invention relates to a coffee beverage comprising a high yield coffee (HYC) infused with nitrogen thus producing a refreshing cold foamy and creamy beverage; wherein HYC represents liquid coffee having anhydrocarbohydrate content between 25 and 42% w/w.

Nitrogen infused high yield soluble coffee and methods thereof

The present invention relates to processes for providing oil-filler compounds (OFC) compositions with enhanced taste and/or aromas. In particular the present invention relates to beverages containing micronized OFC particles. The present invention relates to the use of OFC in creamers, beverage powders, ready-to-drink liquid beverage preparations, or beverage capsules suitable for the production of a beverage.

Oil filler compositions and uses thereof

The present invention relates to processes for providing plant seed based compositions with enhanced mouthfeel and aroma. In addition the invention relates to the use of such plant seed based compositions for making capsules for beverage dispensers.

Plant seed based compositions and uses thereof

The present invention relates in general to field of food and drinks. In particular, it relates to a food composition comprising a lipid-in-water emulsion wherein gas is dispersed in the lipid in the form of a foam. Triglyceride crystals are present at the gas-lipid interface. The invention also provides a process for forming such a food composition.

Food composition comprising gas bubbles

The present invention relates to a use of an emulsion comprising an antimicrobial essential oil, acacia gum and water for improving the antimicrobial effect of the essential oil in an aqueous composition, particularly in a food or beverage composition. Further, the invention relates to a process to improve the antimicrobial effect of an essential oil, and aqueous compositions comprising an emulsion of an antimicrobial essential oil, acacia gum and water.

Delivery carrier for antimicrobial essential oils

Growing community of inventors

Les Hopitaux Neufs, France

Cecile Gehin-Delval