Societe Des Produits Nestle S.a.

Nestec S.a.

Christoph Thomas Reh

Lennart Fries

Stefan Palzer

Gerhard Niederreiter

Martin Leser

Fabiola Dionisi

Cecile Gehin-Delval

Christian Kjolby

Laurent Sagalowicz

Rachid Bel-Rhlid

Zeynel Deniz Gunes

Laurent Forny

Federico Mora

Wilbert Sybesma

Matthieu Pouzot

Sanyasi Gaddipati

Chrystel Loret

Cyril Moccand

Isabel Fernandez Farres

Lucile Waksman

Christopher James Pipe

Vincent Meunier

Alessandro Gianfrancesco

Christine Haider

Gerhand Niederreiter

Stephan Palzer

Mathieu Murith

Jean-Luc Sauvageat

Patricia Rossi

Manuel Heine

Cécile Gehin-Delval

The present invention relates to a composition comprising a dispersion of dietary fibre particles in fat. In particular, a composition wherein the dietary fibre particles comprise water. Further aspects of the invention include the use of the composition to reduce saturated fatty acid content, a process for preparing the composition and a food product.

Dietary fibre composition

The present invention relates to a process for producing a creamer comprising; (a) i) incorporating a mineral into an oil component by high shear mixing to provide a first composition; and ii) mixing the first composition with an aqueous component to provide a second composition; or (b) i) incorporating a mineral into an aqueous component to provide a first composition; and ii) mixing the first composition with an oil component to provide a second composition; iii) homogenizing the second composition from step ii) of (a) or (b) to provide an oil-in-water emulsion.

Process for producing a creamer

The present invention relates to a process for forming a stabilized fat blend. Further aspects of the invention are a composition comprising a fat blend and micronized antioxidant-containing vegetable material. The invention also provides for the use of micronized antioxidant-containing vegetable material to protect a fat blend from oxidation, for example a fat blend with a low level of saturated fat.

Stabilized fat blend

The present invention relates to a method for producing roast coffee beans with improved aroma, wherein extracted roast coffee beans are treated with an aqueous liquid comprising glycosidase to hydrolyse carbohydrates in the coffee beans, and the aqueous solution is subsequently used to infuse green coffee beans before roasting.

Method for producing roast coffee beans

The invention relates to a device and method for transferring an aroma from a aroma providing substance to a an aroma-adsorbing substance by a gas flow and without the aroma-providing substance and the aroma-adsorbing substance getting in direct contact.

Coffee scenting

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

An instant beverage tablet in the form of multilayer tablet for producing a layered beverage having one or more cream layer(s), coffee and/or cocoa layer(s) and optionally a foam upon reconstitution in a liquid comprising a dark component having sugar, coffee and/or cocoa particles for producing a dark layer; a white component having creamer and sugar for producing white layer; wherein the dark component has a density in the range of 0.5 to 0.7 g/cmand wherein the white component has a density in the range of 0.74 to 0.9 g/cmand wherein the dark component is compressed with a compaction pressure of at least 250 kPa and wherein the white component is compressed with a compaction pressure of at least 1250 kPa.

Instant beverage tablet for producing a layered beverage

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Epalinges, Switzerland

Christoph Thomas Reh