Societe Des Produits Nestle S.a.

Nestec S.a.

Nicola Galaffu

Stefan Palzer

Edwin Alberto Habeych Narvaez

Karim Missoum

Brigitte Rey

Sylvie Joelle Merinat

Rachid Bel-Rhlid

Bertrand Bourqui

Irma Silva Zolezzi

Sara Colombo Mottaz

Sophie Moille

Laurent Sagalowicz

Gerhard Niederreiter

Thang Ho Dac

Martin Michel

Magalie Sabatier

Cyril Moccand

Hans Wipraechtiger

Sanyasi Gaddipati

Jean-Yves Chuat

Marie-Amélie Françoise Suzanne Gleron

Sylvie Joëlle Merinat

The present invention concerns a process for producing a container for the preparation of a beverage in a beverage preparation device, wherein, in the final container obtained, at least 70% of the surface of a compacted beverage ingredient body () contained therein, is in contact with the container walls ().

Process for the production of a container for the preparation of a beverage in a beverage preparation device, sealing station for carrying out a sealing step of said process, and a container obtained by said process

An oral composition comprising at least one probiotic bacteria selected from the genera:, and, and ferric pyrophosphate.

Dietary supplement

The present invention concerns a process for producing a container for the preparation of a beverage in a beverage preparation device, comprising the steps of: a. providing a water injection wall () of said, b. providing a beverage delivery wall () of said container, wherein at least one, preferably both, of said injection and delivery walls () has a cup shape, c. placing a beverage ingredient body in said at least one cup shaped wall (), d. sealing together edge portions (A,A) of said injection and delivery walls () in a sealing station, such as to form a chamber (), wherein said sealing station comprise a housing element having a housing temperature (Th), wherein said body () is shaped and dimensioned such as not to completely fill said chamber (), said process being characterized in that, after the sealing step, the container is cooled to a cooling temperature (Tc) being either: —at least 15° C. lower than the temperature of the housing, or—comprised between −10° C. and +25° C.

Process for the production of a container for the preparation of a beverage in a beverage preparation device and a container obtained by said process

The invention relates to a system () for manufacturing a compostable pod () for brewing products. Therein, the pod () is made from a sheet () made of a biodegradable cellulose-based material. The system () comprises at least one shaping line (), which comprises a handling unit () for transferring the sheet () along a transfer direction (TD) through the system (). The shaping line () further comprises a humidifying unit () for moistening at least one side of the sheet () with a moistening agent (), and a forming unit () for shaping a part of the moistened sheet () into a three-dimensional shape to form a pod element (), which defines a pod cavity (). The shaping line () comprises further a humidity sensor system () for visually sensing a level of humidity of at least a section of the moistened sheet (). Values related to the level of humidity sensed by the humidity sensor system () are received by a control unit (), which is further configured to control the humidifying unit () based on these values. The invention also relates to a method for manufacturing a compostable pod (), whereby a level of humidity of at least a section of the moistened sheet () is visually sensed and forwarded for controlling the moistening process of the at least one side of the sheet () correspondingly.

System and method for forming a compostable pod for beverages from a sheet having a controlled moisture level

A composition comprising: (i) a mixture containing a lipid-soluble vitamin dissolved in a lipid, and (ii) bran; wherein the mixture is absorbed into and/or adsorbed onto the bran and wherein the lipid does not originate from the bran. Also provided are processes for providing a stabilised vitamin composition.

Vitamin composition

The present invention relates to compositions for fortifying food and/or beverages with iron. More specifically, the present invention relates to compositions comprising Fe(III), phytic acid, a hydrolysed protein and an acidity regulator, which provide stable and soluble sources of iron for fortifying food and/or beverages.

Iron-fortified food composition

The present invention relates to compositions for fortifying food and/or beverages with iron. More specifically, the present invention relates to compositions comprising Fe(lll), phytic acid, a hydrolysed protein and an acidity regulator, which provide stable and soluble sources of iron for fortifying food and/or beverages.

A composition for fortifying food and/or beverages comprising a complex of Fe(III), phytic acid and an amino compound selected from the group consisting of ammonium hydroxide; ammonium carbonate; ammonium phosphate dibasic; ammonium sodium phosphate dibasic and triammonium phosphate.

The present invention relates to a food composition. In particular the invention relates to a non-beverage food composition comprising desferrichrysin, iron, phenolic chromophore compounds and culinary fruit. Further aspects of the invention are the use of desferrichrysin to prevent color change in an iron fortified food product and a process for fortifying a food product with iron.

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Ornex, France

Nicola Galaffu