Societe Des Produits Nestle S.a.

Nestec S.a.

Stefan Palzer

Gerhard Niederreiter

Deepak Sahai

Amrit Maharaj

Rachid Rahmani

Christoph Thomas Reh

Lennart Fries

Marc Raederer

Federico Mora

Cecile Gehin-Delval

Laurent Forny

Marie-Laure Jung

Herve Crosnier

Heiko Oertling

Rachid Bel-Rhlid

Thang Ho Dac

Nicola Galaffu

Pieter Berends

Julien Philippe Nicolas Mahieux

Yvette Fleury Rey

Wilbert Sybesma

Matthieu Pouzot

Laure Poquet

Cyril Moccand

Martin Leser

Helge Ulmer

Jamey German

David Nikolic

Celine Sarrazin-horisberger

Hervé Crosnier

Jean-Luc Sauvageat

Bruno Edgar Chavez Montes

Murray Joshua

Vincent Meunier

Volker Kehlenbeck

Erich Josef Windhab

Alfred Enggist

Walter Schmutz

Brenda P Harris

Patrick Soltermann

Marie-Amélie Françoise Suzanne Gleron

Cornelia Koller

Cecilia Kappeler

A Enggist

The present invention relates to a dried coffee powder obtainable by a process comprising membrane filtration of a low temperature extract of roasted and ground coffee beans to reduce the concentration of low molecular weight components and drying the filtered coffee extract.

Soluble instant coffee and process for preparation

Beverage compositions which are useful in beverage capsules may contain roast and ground coffee and dried coffee extract obtained by extracting coffee at a temperature below 60° C. Such capsules are useful for the preparation of coffee beverages in beverage preparation machines.

Beverage composition useful in beverage capsules

The present invention provides a method for producing caffeine, wherein the method comprises: (a) combining a coffee extract comprising caffeine with an aqueous organic acid; (b) crystallizing the coffee extract and the aqueous organic acid so as to form caffeine-organic acid co-crystals in an aqueous phase; (c) separating the caffeine-organic acid co-crystals from the aqueous phase; and (d) extracting caffeine from the co-crystals obtained in step (c), wherein step (d) comprises placing the co-crystals in an aqueous solution so as to form a caffeine precipitate and a solution comprising the organic acid. Also provided is a method for producing a decaffeinated coffee extract comprising chlorogenic acids.

Caffeine production method

The present invention relates to a dried roast and ground coffee product allowing to prepare a cold brew coffee beverage in 5 minutes without compromising on the flavour. The present invention also relates to methods for making said dried roast and ground coffee product. Finally, use of said dried roast and ground coffee product are provided.

Roast and ground coffee powder and methods of making thereof

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 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 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

The invention concerns a cultured savory base with increased umami power comprising: up to 80% of naturally derived compounds taken in the group consisting of glutamate, IMP and GMP, naturally food derived compounds such as organic acids, amino acids, peptides and aroma compounds.

Natural taste enhancing savoury base and a process for its preparation

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Lausanne, Switzerland

Stefan Palzer