Generale Biscuit

Intercontinental Great Brands LLC

Compagnie Gervais Danone

Pierre Aymard

Gilles Lebas

Robin Wahl

Agathe Arlotti

Lionel Lanvin

Monika Okoniewska

James A Schulok

Francis Lecroix

Laurent Schmitt

Aliette Verel

Laurent Marchal

Olivier Noble

Lenka Gruntoradova

Christophe Daval

Yvo Geysels

Sophie Berland

Pierre Jessenne

Chantal Simonnot

Sophie Vinoy

Juliette Folz

Olivia Nnadi

Tiffany Sepanski

Gwenaelle Fuzellier

Deanna Carlsen

Arnaud Lyothier

Jose-Enrique Soler Badosa

Antonio Sanchez Heredero

Rui Borges

Claude Sence

Camille Michon

Cindy Villemejane

Benoît Berthet

Fabienne Deloffre

Véronique Arnoult Delest

Anne Lluch

A food product and method for producing is provided. The food product comprising a biscuit part and a filling part, the filling part including a water-based filling and an anhydrous filling with live lactic cultures. The water-based filling and the anhydrous filling are distinct. The anhydrous filling has a lactic ferment cell count per gram of the anhydrous filling of at least 10cfu/g, preferably 10cfu/g, more preferably 10cfu/g, the food product presenting a decay rate of the lactic cultures of at most 0.25 logper month.

Food product with filling with high amount of live lactic cultures

Methods and products related to a baked cereal product having a pre-baked SA content and a post-baked SAG content, wherein the post-baked SAG content is less than about 25% below the pre-baked SAG content.

Breakfast biscuit with slowly available glucose

The present disclosure relates to a method for producing a composite biscuit product, the method comprising: forming a filling comprising a yoghurt powder and from 10 to 30 wt % of dry starch, based on the total weight of the filling, wherein the filling has an Aw of from 0.05 to 0.25 and contains live lactic cultures having a cell count of at least 10cfu/g; contacting the filling with one or more biscuit parts to form a composite biscuit product.

Biscuit filling

The present disclosure relates to a dough for producing a biscuit having a slowly-digestible-starch-over-total-available-starch ratio of at least 31%, the biscuit comprising at least 29 wt % cereal flour, 5 to 22 wt % fat and at most 30 wt % sugar relative to the total weight of the biscuit, the dough comprising: cereal flour, fat, sugar and added water; and wherein the added water is in an amount of at most 8 wt % relative to the weight of dough.

Biscuit dough

The present invention relates to a biscuit comprising guar gum characterized in that said guar gum is a native guar gum with a length between 0.25 and 8 mm, a width between 0.18 and 2 mm and an average length to width ratio between 1.8 and 6. The invention also relates to the use of said biscuit to help control the blood glucose level in healthy subjects or in subjects suffering from insulino-resistance or diabetes and especially type-2 diabetes and/or to actively lower blood LDL-cholesterol concentration or to maintain normal blood cholesterol concentrations for healthy subjects or subjects at risk of cardiovascular disease. The invention also relates to the use of said biscuit to increase the feelings of satiety, and/or to decrease the food intake and/or to contribute to weight management.

Biscuit comprising guar gum

The present application relates to a fermented milk or yoghurt powder which contains very high contents ofand, and which exhibits exceptional storage capacities. In the powder according to the invention, no substantial loss of liveandis observed after four months of storage at 20&#xb0; C. The powder according to the invention has microbiological characteristics such that it itself corresponds to the name yoghurt or fermented milk.

Powder of fermented milk or of yogurt with a high density of lactic ferments

The present invention relates to an in vitro method modeling and measuring the consistency generated in vivo by a food during the digestion thereof. The method includes the steps of grinding the food to reproduce the mechanical breakdown performed during chewing, mixing under stirring of the ground food with a solution modeling gastric fluid in a reactor vessel coupled with a rheometer for a time corresponding to gastric digestion, and adjustment under stirring of the reaction mixture to model intestinal digestion conditions for a time corresponding to intestinal digestion, wherein the rheometer is provided with a stirrer used to homogenize the mixture and measure the viscosity and/or the viscoelasticity thereof.

In vitro method modeling the consistency generated in vivo by food during the digestion thereof

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Antony, France

Pierre Aymard