WO2015173270A1

WO2015173270A1 - Food product comprising a suspension of particulate solids in a liquid matrix

Info

Publication number: WO2015173270A1
Application number: PCT/EP2015/060526
Authority: WO
Inventors: Willem Frans Broekaert; Olivier LESCROART; Wim Veraverbeke; Isabelle Francois
Original assignee: B TEK bvba; B-TEK bvba
Current assignee: B TEK bvba; B-TEK bvba
Priority date: 2014-05-15
Filing date: 2015-05-12
Publication date: 2015-11-19
Anticipated expiration: 2016-11-15
Also published as: GB201408645D0

Abstract

In a first object the present invention provides a method for preparing a drinkable food product comprising a liquid food component and a particulate solid food component, wherein said method comprises suspending said particulate solid food component in said liquid food component at a wet weight ratio between 1/20 and 1/3 (w/w). Before its suspension in the liquid food component said particulate solid food component typically has a D₅₀ particle size between 2.0 mm and 10.0 mm, a D₉₀ particle size below 12.0 mm and a D100 particle size below 14.0 mm. Further, it is preferred that before the suspension of the particulate solid food component in the liquid food component, said liquid food component has a yield stress at 6°C of between 0.30 Pa and 20 Pa and a viscosity at 6°C and at a shear rate of 10 s^-1 of between 100 mPa.s and 1500 mPa.s, wherein said yield stress and viscosity are measured between 2 and 5 minutes upon turbulent mixing during 1 minute of said liquid food component. Moreover, it is preferred that prior to the suspension of the particulate solid food component in the liquid food component, the ratio of the overall particle density of the particulate solid food component at 22°C over the density of the liquid food component at 22°C is between 0.75 and 1.15. In a second object, the present invention provides a set for preparing a drinkable food product obtainable according to the method of the present invention, wherein this set comprises a particulate solid food component with a D₅₀ particle size between 2.0 mm and 10.0 mm, a D₉₀ particle size below 12.0 mm and a D₁₀₀ particle size below 14.0 mm, and a liquid food component with a yield stress at 6°C of between 0.30 Pa and 20 Pa and a viscosity at 6°C and at a shear rate of 10 s^-1 of between 100 mPa.s and 1500 mPa.s, wherein said yield stress and viscosity are measured between 2 and 5 minutes upon turbulent mixing during 1 minute of said liquid food component, wherein the ratio of the overall particle density of the particulate solid food component at 22°C over the density of the liquid food component at 22°C is between 0.75 and 1.15, and wherein said particulate solid food component and liquid food component are packed separately.

Description

FOOD PRODUCT COMPRISING A SUSPENSION OF PARTICULATE SOLIDS

IN A LIQUID MATRIX

FIELD OF THE INVENTION

The present invention relates to a method for preparing a drinkable food product, which comprises a liquid food component and a particulate solid food component. The invention further relates to a set for preparing such drinkable food product.

BACKGROUND OF THE INVENTION

Upon serving, many food products comprise a liquid or colloidal liquid phase wherein solid particulate matter is mixed or suspended. In the preparation of such foods, the particulate solids are added to the liquid or colloidal liquid phase shortly before or at the moment of serving, since in many cases it is impossible to maintain the desired organoleptic and texture properties of these foods when the solid and fluid component are mixed prior to prolonged storage. For instance, when ready-to-eat cereals are combined with milk a substantial period of time before serving, their texture and mouthfeel become unpleasant. In consequence, the respective components of such foods are typically separately packaged and distributed, and it is left to the consumer to combine them as part of the preparation of a meal. This practice is, however, not compatible with the growing demand for on-the-go consumable food products. Food products suitable for on- the-go consumption should allow a person to eat or drink the food product without cumbersome mixing operations, without requiring eating utensils such as spoons, and without substantial risk for spills. Preferably, on-the-go consumption should be possible single-handed, while performing other activities such as walking, running, cycling, travelling or driving.

Many attempts have been made by the food and packaging industry to design and manufacture recipients which provide for the separate storage of two or more components of a food product, while allowing an easy mixing of these components just prior to the consumption of the food. US7147888, US5676244, US5514394, FR2670750, FR2831 140 and US6042858 describe two- compartment recipients that provide a solution to mix the contents of the two compartments, one of which can contain particulate material, by removing or rupturing a divider that separates the contents of the compartments. However, these disclosures provide no solution to consume the mixed food contents single- handed, and still require the use of a spoon, making the recipients not suitable for on-the-go consumption of convenience foods.

US7063229 and US6264068 describe two-compartment recipients, one of which contains dry particulate material and the other a liquid, whereby mixing of the contents of the compartments does not occur in the recipient but in the mouth of the consumer. Disadvantageously, consumption of food and beverage products using such recipients requires special attention from the consumer to control the dual supply of the contents.

CN102047961 describes a fermented milk-containing drink containing fruit or vegetable granules, sweet substance, and a thickener including gellan gum, wherein these components are present at defined ratios. CN101053348 describes a neutral seasoning milk drink containing edible plant granules, sugar, thickening agent, and an emulsifying agent, wherein these components are present at defined ratios. All the components of the food products described in CN102047961 and CN101053348, including the liquid components and the particulate solid components, are mixed prior to prolonged storage of the product, and the product is provided as a shelf-stable mixture. Hence, the particles in the food products described in CN102047961 and CN101053348 are soaked in the liquid drink during the entire shelf-life of the product, and therefore the particles do not maintain any crunchiness or crispness.

WO2004077964 describes a food product comprising particles that can be added to a liquid drink, such that the particles can float or be suspended in the drink without dissolving in it, and such that the particles comprise at least one flavor component. The particles are intended to be added to the drink relatively shortly prior to consumption. WO2004077964 provides only teaching for a mixture of which the particles float on the liquid drink, and provides no teaching for a mixture in which the particles are evenly suspended in the liquid drink.

To date there exists no combined formulation of a particulate solid food component on the one hand and an aqueous liquid food component on the other hand, such that turbulent mixing through shaking of the combined particulate solid food component and the aqueous liquid food component shortly before consumption provides a free flowing drinkable suspension, in which the particles of said particulate solid food component remain crunchy and remain suspended in said liquid food component during a time period reasonably required for taking in a serving of said drinkable food product over a certain number of gulps. SUMMARY OF THE INVENTION

In a first object the present invention provides a method for preparing a drinkable food product comprising a liquid food component and a particulate solid food component, wherein said method comprises suspending shortly before consumption of said drinkable food said particulate solid food component in said liquid food component at a wet weight ratio between 1/20 and 1/3 (w/w). Before its suspension in the liquid food component said particulate solid food component typically has a D₅₀ particle size between 2.0 mm and 10.0 mm and a D₉₀ particle size below 12.0 mm. Further, it is preferred that before the suspension of the particulate solid food component in the liquid food component, said liquid food component has a yield stress at 6°C of between 0.30 Pa and 20 Pa and a viscosity at 6°C and at a shear rate of 10 s^"1 of between 100 mPa.s and 1500 mPa.s, wherein said yield stress and viscosity are measured between 2 and 5 minutes upon turbulent mixing during 1 minute of said liquid food component. Moreover, it is preferred that prior to the suspension of the particulate solid food component in the liquid food component, the ratio of the overall particle density of the particulate solid food component at 22°C over the density of the liquid food component at 22°C is between 0.75 and 1 .15.

In a second object, the present invention provides a set for preparing a drinkable food product obtainable according to the method of the present invention, wherein this set comprises a particulate solid food component with a D₅₀ particle size between 2.0 mm and 10.0 mm and a D₉₀ particle size below 12.0 mm and a liquid food component with a yield stress at 6°C of between 0.30 Pa and 20 Pa and a viscosity at 6°C and at a shear rate of 10 s^"1 of between 100 mPa.s and 1500 mPa.s, wherein said yield stress and viscosity are measured between 2 and 5 minutes upon turbulent mixing during 1 minute of said liquid food component, wherein the ratio of the overall particle density of the particulate solid food component at 22°C over the density of the liquid food component at 22°C is between 0.75 and 1.15, and wherein said particulate solid food component and liquid food component are packed separately and can be mixed, such as by shaking, shortly before consumption of the drinkable food product.

BRIEF DESCRIPTION OF THE DRAWINGS

Figure 1 : Panel A: Perspective view of the recipient comprising an upper member (71 ) and a lower member (72), with an intercompartment membrane (8) connected to a string (12) in the form of an elongated pull tab which passes through the string passageway (23) at the junction between the upper and lower member. Panel B: Side view of the longitudinal cross-section through the string passageway of the recipient shown in panel A. The double waved line marks interruption of the representation of the circumferential walls for the sake of compactness of the drawing. The upper member (71 ) is indicated in light grey, the lower member (72) in dark grey.

DETAILED DESCRIPTION OF THE INVENTION

An important fraction of the foods consumed as part of a typical human diet are solid food products. Certain solid foods, in particular those with a high water content, can be readily eaten as such. However, for many other solid foods, it is generally appreciated that they are served together with one or more liquid, typically water-rich, food products. The accompanying liquid food can be a drink or a more viscous product, such as a sauce or a dressing. An important function of these liquid food products is to provide sufficient hydration of the oral cavity when consuming the solid product. In addition, these liquid products may contain nutritional and/or taste components that are complementary to those of the solid food. As such, a meal consisting of a balanced combination of selected solid and liquid foods provides a pleasant and nutritious eating experience. However, the consumption of such meal typically requires that one is seated at a table and disposes of the appropriate eating utensils. In other situations, for instance when travelling, walking, running, cycling, or driving, the consumption of such meal comprising a particulate solid food component and a liquid food component is less convenient.

It is an aim of the present invention to provide a food product, which comprises a particulate solid food component and a liquid food component and which can be consumed with the same ease as a drinkable product. In the context of the present invention, the terms 'liquid food', 'liquid food product', 'liquid component', or 'liquid food component' refer to either an aqueous liquid or an aqueous colloidal liquid. The liquid component of the food product of the present invention can be any drinkable food, for instance but without limitation a non-fermented dairy drink, a fermented dairy drink, such as yoghurt, buttermilk, lassi or kefir, a milk replacement product, such as soy milk, oat milk, almond milk or rice milk, a fermented milk replacement product, a soup, a fruit juice, a soft drink, among others. Preferably, said liquid food product does not comprise solid particles with a particle size exceeding 500 pm. Further it is preferred that said liquid food component comprises at least 60% (w/w), for instance at least 70% (w/w) or at least 80% (w/w) of water. Typically, such liquid foods have a density at 22°C between 0.95 kg/dm³ and 1 .15 kg/dm³, more preferably between 0.95 kg/dm³ and 1.10 kg/dm³ at 22°C.

The particulate solid food component can be any particulate solid food of which the majority of the particles, preferably all of the particles, are not dissolved after being suspended for 10 minutes in water at room temperature (22 ± 2 °C). More preferably, the particles of the particulate solid food component substantially maintain their shape and dimensions during at least 10 minutes, such as during at least 15 minutes, when suspended in a liquid food at a temperature between 4°C and 50°C, depending on the customary or advised serving temperature of said drinkable food product. Among others, examples of such particulate solid foods are cereals or pseudo-cereals, granulated cereals, extruded cereals, ready-to-eat cereals, cereal or pseudo-cereal flour based products, vegetables, chopped vegetables, fruits, fruit parts, dried fruits, dried fruit parts, chopped fruits, nuts, chocolate particles, candies, meat, chopped meat, or mixes thereof.

The drinkable food product according to the present invention is consumed as a suspension of said particulate solid food component in said liquid food component. In order to better preserve the texture and organoleptic properties of the particulate solid food component and liquid food component, respectively, it is preferred that these components are stored separately. Only shortly before the consumption of a serving of the drinkable food product, a portion of said liquid food component is to be combined with a portion of said particulate solid food component in a recipient suitable for holding the food product. Preferably, the combined product is drunk from the recipient wherein it was prepared. In the present context the term 'drinking' refers to the act of bringing said recipient to the mouth and inclining it such that the flow of the liquid food component carries the suspended solid food particles into the mouth. It is preferred that during a time period reasonably required for consuming a serving of said drinkable food product, the particles of the particulate solid food component remain suspended in the liquid food component such that both said liquid food component and said particulate solid food component are gradually taken in over a certain number of gulps. This simultaneous and gradual intake of both the liquid food component and particulate solid food component has the advantage that it provides a consistent eating experience throughout the consumption of a serving of the drinkable food product. It was found that obtaining such suspension, which provides a consistent eating experience, requires careful selection of (i) the liquid food component based on its yield stress and viscosity determined after turbulent mixing, (ii) the particulate solid food component based on its particle size distribution and, (iii) an appropriate ratio of the overall particle density of said particulate solid food component over the density of said liquid food component, and (iv) an appropriate ratio of the wet weight of said particulate solid food over the wet weight of said liquid food component. More particularly, it was found that such desired suspension can be obtained when using a liquid food component, which prior to the suspension of the particulate solid food component therein, has at 6°C a yield stress of at least 0.30 Pa, preferably at least 0.4 Pa, more preferably at least 0.5 Pa, such as at least 0.75 Pa or at least 1.0 Pa, wherein said yield stress is measured between 2 and 5 minutes following turbulent mixing during 1 minute of said liquid food component. Typically, said yield stress of the liquid food component at 6°C does not exceed 20 Pa, preferably it is not more than 15 Pa, more preferably it is not more 10 Pa, such as not more than 6 Pa. Said yield stress can, for instance but not limited to, be determined in a 350 ml sample contained in a cylindrical glass beaker (internal height: 127 mm; internal diameter: 67 mm) using a Brookfield LVDV-III Ultra Rheometer and an appropriate vane spindle at a run speed of 0.1 rpm (rotations per minute) and a base increment of 100 msec (milli second), such vane spindle being positioned along the longitudinal symmetry axis of the beaker. Said turbulent mixing is obtained by vigorous manual shaking of a sample, for instance a serving size, such as for instance 350 ml, of the liquid food component contained in a closed cylindrical recipient that has approximately 1 .7 to 2.0 times the volume of the serving of the liquid food component. In order to provide for standardised conditions for said turbulent mixing, it can be applied on a 350 ml sample of the liquid food component, maintained at a temperature of 6°C, contained in a cylindrical glass beaker (internal height: 127 mm; internal diameter: 67 mm) using a V-71 vane spindle (Brookfield, Essex, UK) of which the shaft is connected to an overhead stirrer, wherein the V-71 vane spindle is positioned along the longitudinal symmetry axis of the beaker such that the lowest point of the V-71 vane spindle is situated 0.5 cm above the bottom of the cylindrical beaker, and wherein the V-71 vane spindle is rotated at 600 rotations per minute. As it is an aim of the present invention to provide a drinkable food product, it is advantageous that the internal flow resistance of the liquid food component is limited. Therefore, it is preferred that before combining with the particulate solid food component, the liquid food component at 6°C has a viscosity at a shear rate of 10 s^"1 of not more than 1500 mPa.s, preferably not more than 1400 mPa.s, more preferably not more than 1300 mPa.s, such as not more than 1200 mPa.s, wherein said viscosity is measured between 2 and 5 minutes upon turbulent mixing during 1 minute of said liquid food component. Typically, said viscosity at a shear rate of 10 s^"1 of the liquid food component at 6°C is at least 100 mPa.s, preferably at least 125 mPa.s, more preferably at least 150 mPa.s, such as at least 175 mPa.s or at least 200 mPa.s. Said viscosity can, for instance but not limited to, be determined with a rotational rheometer (LVDV-III Ultra Rheometer; from Brookfield, Essex, UK) on a sample contained in a cylindrical sample chamber (Small Sample Adaptor from Brookfield, Essex, UK; cylindrical geometry sample chamber SC4-13RP with internal diameter of 19.05 mm and internal height of 64.77 mm) with an appropriate cylindrical spindle (either SC4- 18, SC4-34, or SC4-25 from Brookfield, Essex, UK, selected such that the % torque at the shear rate of 10 s^"1 is between 5 and 100%) positioned along the longitudinal symmetry axis of the sample chamber. Said turbulent mixing is obtained by vigorous manual shaking of a sample, for instance a serving size, such as for instance 350 ml, of the liquid food component contained in a closed cylindrical container that has approximately 1 .7 to 2.0 times the volume of the serving of the liquid food component. In order to provide for standardised conditions for said turbulent mixing, it can be applied on a 350 ml sample of the liquid food component, maintained at a temperature of 6°C, contained in a cylindrical glass beaker (internal height: 127 mm; internal diameter: 67 mm) using a V-71 vane spindle (Brookfield, Essex, UK) of which the shaft is connected to an overhead stirrer, wherein the V-71 vane spindle is positioned along the longitudinal symmetry axis of the beaker such that the lowest point of the V-71 vane spindle is situated 0.5 cm above the bottom of the cylindrical beaker, and wherein the V-71 vane spindle is rotated at 600 rotations per minute. Typically, said liquid food component has a density at 22°C between 0.95 kg/dm³ and 1.15 kg/dm³, more preferably between 0.95 kg/dm³ and 1.10 kg/dm³. Obtaining such drinkable suspension is further favored when said liquid food component is combined with a particulate solid food component such that the ratio of the overall particle density at 22°C of the particulate solid food component over the density at 22°C of the liquid food component is at least 0.75, preferably at least 0.80, such as at least 0.85. Preferably, said ratio of the overall particle density at 22°C of the particulate solid food component over the density at 22°C of the liquid food component is not more than 1.15, preferably not more than 1.125, such as not more than 1 .10. Further, it is preferred that the particulate solid food component has a particle density distribution such that at least 75% by weight (w/w), more preferably at least 80% (w/w), such as at least 85% (w/w) or at least 90% (w/w) of the particles of said particulate solid food component have a particle density at 22°C varying between 0.75 and 1.25 times the density at 22°C of the liquid food component, typically between 0.75 and 1.20 times the density at 22°C of the liquid food component.

In order to favour the drinkability of the combined food product it is advantageous that the size of the solid food particles does not encumber the flow of said particles into the mouth. Therefore, it is preferred that, before suspension in the liquid food component, said particulate solid food component has a 100^th percentile particle size (D₁₀o), i.e. the value on the particle size distribution by mass such that 100% of the mass of the particles have a diameter of this value or less, of not more than 14.0 mm, preferably not more than 12.0 mm, more preferably not more than 10.0 mm, most preferably not more than 8.0 mm, such as not more than 7.0 mm or not more than 6.5 mm. It is further preferred that, before suspension in the liquid food component, said solid particulate food component has a D₁₀o particle size of at least 3.0 mm, preferably at least 3.5 mm, more preferably at least 4.0 mm or 4.5 mm. It is also preferred that, before suspension in the liquid food component, said particulate solid food component has a 90^th percentile particle size (D₉₀), i.e. the value on the particle size distribution by mass such that 90% of the mass of the particles have a diameter of this value or less, of not more than 12.0 mm, preferably not more than 10.0 mm, more preferably not more than 8.0 mm, such as not more than 7.0 mm or not more than 6.5 mm. It is also preferred that, before suspension in the liquid food component, said solid particulate food component has a D₉₀ particle size of at least 2.5 mm, preferably at least 3.0 mm, more preferably at least 3.5 mm, such as at least 4.0 mm. It is further preferred that, before suspension in the liquid food component, said particulate solid food component has a 50 percentile particle size (D₅₀), i.e. the value on the particle size distribution by mass such that 50% of the mass of the particles have a diameter of this value or less, of not more than 10.0 mm, preferably not more than 8.0 mm, more preferably not more than 7.0 mm, such as not more than 6.0 mm or not more than 5.5 mm. It is further preferred that, before suspension in the liquid food component, said solid particulate food component has a D₅₀ particle size of at least 2.0 mm, preferably at least 2.5 mm, more preferably at least 3.0 mm, such as at least 3.5 mm. It is preferred that, before suspension in the liquid food component, said solid particulate food component has a D₅₀ particle size between 2.0 mm and 10.0 mm, more preferably between 3.0 mm and 6.0 mm, and a D₉₀ particle size below 12.0 mm, more preferably below 8.0 mm, most preferably below 7.0 mm. It is advantageous that the particle size of the particulate solid food component exceeds a minimal threshold size, which allows the consumer to easily retain said solid particles in the oral cavity when drinking the product. The orally retained particles can then be chewed (mashed) before swallowing. Therefore, it is preferred that, before suspension in the liquid food component, said particulate solid food has a 10^th percentile particle size (D₁₀), i.e. the value on the particle size distribution by mass such that 10% of the mass of the particles have a diameter of this value or less, of at least 1 .0 mm, preferably at least 1.5 mm, more preferably at least 2.0 mm, such as at least 2.5 or 3.0 mm. Preferably, said particulate solid food component has a crunchy texture before suspension in the liquid food component. Preferably, said particulate solid food component has a crispy texture before suspension in the liquid food component. Preferably, said particulate solid food component has a crunchy texture after suspension in the liquid food component for at least 5 minutes, such as for at least 10 minutes, or for at least 15 minutes. Preferably, said particulate solid food component has a crispy texture after suspension in the liquid food component for at least 5 minutes, such as for at least 10 minutes, or for at least 15 minutes. Preferably, said particulate solid food component has a crispy texture before suspension in the liquid food component. Preferably, said particulate solid food component has a spatial frequency of ruptures (N_sr), measured between 0.5 and 1.5 minutes following soaking during 5 minutes in the liquid food component, that is higher than 0.30 mm^"1, more preferably higher than 0.33 mm^"1, such as higher than 0.36 mm^"1. Preferably, said particulate solid food component has a spatial frequency of ruptures (N_sr), measured between 0.5 and 1 .5 minutes following soaking during 5 minutes in the liquid food component, that is lower than 2.0 mm^"

1 Preferably, the ratio of the wet weight of said particulate solid food component over the wet weight of said liquid food component is higher than 1/20 (w/w), more preferably higher than 1/10 (w/w), such as higher than 1/8 (w/w). On the other hand, it is preferred that this weight ratio is lower than 1/2 (w/w), more preferably lower than 1/3 (w/w), such as for instance lower than 1/3.5 (w/w) or lower than 1/4 (w/w).

In a first object the present invention provides a method for preparing a drinkable food product comprising a liquid food component and a particulate solid food component. The method according to the present invention comprises suspending said particulate solid food component in said liquid food component. Preferably, suspending said particulate solid food component in said liquid food component is performed shortly before consumption of said drinkable food product. Preferably, said suspending involves the mixing of the particulate solid food component and said liquid food component shortly prior to consumption of said drinkable food product. Preferably, the ratio of the wet weight of said particulate solid food component over the wet weight of said liquid food component is higher than 1/20 (w/w), more preferably higher than 1/10 (w/w), such as higher than 1/8 (w/w). On the other hand, it is preferred that this weight ratio is lower than 1/3 (w/w), such as for instance lower than 1/3.5 (w/w) or lower than 1/4 (w/w). Preferably, the ratio of the overall particle density at 22°C of the particulate solid food component over the density at 22°C of the liquid food component is at least 0.75, preferably at least 0.80, such as at least 0.85. On the other hand, it is preferred that this ratio of the overall particle density at 22°C of the particulate solid food component over the density at 22°C of the liquid food component is not more than 1 .15, preferably not more than 1.125, such as not more than 1 .10. Further, it is preferred that the particulate solid food component has a particle density distribution such that at least 75% by weight (w/w), more preferably at least 80% (w/w), such as at least 85% (w/w) or at least 90% (w/w) of the particles of said particulate solid food component have a particle density at 22°C varying between 0.75 and 1 .25 times the density at 22°C of the liquid food component, typically between 0.75 and 1 .20 times the density at 22°C of the liquid food component.

The liquid food component to be used in the method according to the present invention may be any aqueous liquid or aqueous colloidal liquid. Typically, this liquid food component does not comprise solid particles larger than 500 pm. The yield stress of the liquid food component at 6°C is at least 0.30 Pa, more preferably at least 0.4 Pa, most preferably at least 0.5 Pa, such as at least 0.75 Pa or at least 1 .0 Pa, wherein said yield stress is measured between 2 and 5 minutes upon turbulent mixing during 1 minute of said liquid food component. Further, it is preferred that the yield stress of the liquid food component at 6°C is not more than 20 Pa, preferably not more than 15 Pa, more preferably not more than 10 Pa, such as not more than 6 Pa. Said yield stress can, for instance but not limited to, be determined on a 350 ml sample contained in a cylindrical glass beaker (internal height: 127 mm; internal diameter: 67 mm) using a Brookfield LVDV-III Ultra Rheometer and an appropriate vane spindle at a run speed of 0.1 rpm and a base increment of 100 msec, such vane spindle being positioned along the longitudinal symmetry axis of the beaker. Said turbulent mixing is obtained by vigorous manual shaking of a sample, for instance a serving size, such as for instance 350 ml, of the liquid food component contained in a closed cylindrical container that has approximately 1 .7 to 2.0 times the volume of the serving of the liquid food component. In order to provide for standardised conditions for said turbulent mixing, it can be applied on a 350 ml sample of the liquid food component, contained in a cylindrical glass beaker (internal height: 127 mm; internal diameter: 67 mm) using a V-71 vane spindle (Brookfield, Essex, UK) of which the shaft is connected to an overhead stirrer, wherein the V-71 vane spindle is positioned along the longitudinal symmetry axis of the beaker such that the lowest point of the V-71 vane spindle is situated 0.5 cm above the bottom of the cylindrical beaker, and wherein the V-71 vane spindle is rotated at 600 rotations per minute. Further, it is preferred that the viscosity at a shear rate of 10 s^"1 of the liquid food component at 6°C is not more than 1500 mPa.s, preferably not more than 1400 mPa.s, more preferably not more than 1300 mPa.s, such as not more than 1200 mPa.s, wherein said viscosity is measured between 2 and 5 minutes upon turbulent mixing during 1 minute of said liquid food component. Typically, said viscosity at a shear rate of 10 s^"1 of the liquid food component at 6°C is at least 100 mPa.s, preferably at least 125 mPa.s, more preferably at least 150 mPa.s, such as at least 175 mPa.s or at least 200 mPa.s. Said viscosity can, for instance but not limited to, be determined with a rotational rheometer (LVDV- III Ultra Rheometer; from Brookfield, Essex, UK) on a sample contained in a cylindrical sample chamber (Small Sample Adaptor from Brookfield, Essex, UK; cylindrical geometry sample chamber SC4-13RP with internal diameter of 19.05 mm and internal height of 64.77 mm) with an appropriate cylindrical spindle (either SC4-18, SC4-34, or SC4-25 from Brookfield, Essex, UK, selected such that the % torque at the shear rate of 10 s^"1 is between 5 and 100%) positioned along the longitudinal symmetry axis of the sample chamber. Said turbulent mixing is obtained by vigorous manual shaking of a sample, for instance a serving size, such as for instance 350 ml, of the liquid food component contained in a closed cylindrical container that has approximately 1.7 to 2.0 times the volume of the serving of the liquid food component. In order to provide for standardised conditions for said turbulent mixing, it can be applied on a 350 ml sample of the liquid food component, at a temperature of 6°C, contained in a cylindrical glass beaker (internal height: 127 mm; internal diameter: 67 mm) using a V-71 vane spindle (Brookfield, Essex, UK) of which the shaft is connected to an overhead stirrer, wherein the V-71 vane spindle is positioned along the longitudinal symmetry axis of the beaker such that the lowest point of the V-71 vane spindle is situated 0.5 cm above the bottom of the cylindrical beaker, and wherein the V-71 vane spindle is rotated at 600 rotations per minute. Preferably, said liquid food comprises at least 60% (w/w), for instance at least 70% (w/w) or at least 80% (w/w) of water. A suitable liquid food component for use in the method according to the present invention can be selected out of non-fermented dairy drink, a fermented dairy drink, such as yoghurt, buttermilk, lassi or kefir, a milk replacement product, such as soy milk, oat milk, almond milk or rice milk, a fermented milk replacement product, a soup, a fruit juice, or a soft drink, amongst other drinkable products. If needed a thickening agent can be added to such liquid food products in order to obtain a desired viscosity and/or yield stress. Such thickening agent can either be one or a combination of a hydrocolloid, a protein, such as gelatin, or a pyrophosphate. Suitable hydrocolloids can be selected from xanthan gum, agar, gum arabic, gum tragacanth, karaya gum, konjac gum, guar gum, locust bean gum, flax gum, tara gum, tamarind gum, gellan gum, carrageenan, pectin, carboxymethyl cellulose, alginate and starch, or mixtures thereof. Particularly suitable hydrocolloids can be selected from gellan gum and xanthan gum, or mixtures thereof. Typically, the liquid food components used in the method according to the present invention have a density at 22°C between 0.95 kg/dm³ and 1 .15 kg/dm³, more preferably between 0.95 kg/dm³ and 1.10 kg/dm³.

The particulate solid food component to be used in the method of the present invention can be any particulate solid food of which the majority, preferably all, of the particles are not dissolved after being suspended for 10 minutes in water at room temperature (22° ± 2 °C). More preferably, the particles of the solid food component substantially maintain their shape and dimensions during at least 10 minutes when suspended in a liquid food component at a temperature between 4°C and 50°C, depending on the customary or advised serving temperature of the food product. The particulate solid food component typically has an overall particle density at 22°C of at least 0.75 kg/dm³, preferably at least 0.80 kg/dm³, such as at least 0.85 or 0.9 kg/dm³. Further it is preferred that the overall particle density at 22°C of the particulate solid food component is not more than 1 .25 kg/dm³, preferably not more than 1 .20 kg/dm³, more preferably not more than 1.15 kg/dm³, such as not more than 1 .10 kg/dm³. It is preferred that said particulate solid food component has a 100^th percentile particle size (D₁₀o), i.e. the value on the particle size distribution by mass such that 100% of the mass of the particles have a diameter of this value or less, of not more than 14.0 mm, preferably not more than 12.0 mm, more preferably not more than 10.0 mm, most preferably not more than 8.0 mm, such as not more than 7.0 mm or not more than 6.5 mm. It is further preferred that said solid particulate food component has a D-ioo particle size of at least 3.0 mm, preferably at least 3.5 mm, more preferably at least 4.0 mm or 4.5 mm. It is also preferred that said particulate solid food component has a 90^th percentile particle size (D₉₀), i.e. the value on the particle size distribution by mass such that 90% of the mass of the particles have a diameter of this value or less, of not more than 12.0 mm, preferably not more than 10.0 mm, more preferably not more than 8.0 mm, such as not more than 7.0 mm or not more than 6.5 mm. It is also preferred that said solid particulate food component has a D₉₀ particle size of at least 2.5 mm, preferably at least 3.0 mm, more preferably at least 3.5 mm, such as at least 4.0 mm. It is further preferred that said particulate solid food component has a 50^th percentile particle size (D₅₀), i.e. the value on the particle size distribution by mass such that 50% of the mass of the particles have a diameter of this value or less, of not more than 10.0 mm, preferably not more than 8.0 mm, more preferably not more than 7.0 mm, such as not more than 6.0 mm or not more than 5.5 mm. It is further preferred that said solid particulate food component has a D₅₀ particle size of at least 2.0 mm, preferably at least 2.5 mm, more preferably at least 3.0 mm, such as at least 3.5 mm. It is preferred that said solid particulate food component has a D₅₀ particle size between 2.0 mm and 10.0 mm, more preferably between 3.0 mm and 6.0 mm, and a D₉₀ particle size below 12.0 mm, more preferably below 8.0 mm, most preferably below 7.0 mm. In addition it is preferred that the D₁₀ particle size of said particulate food component is at least 1 .0 mm, preferably at least 1.5 mm, more preferably at least 2.0 mm, such as at least 2.5 mm or 3.0 mm. Preferably, said particulate solid food component has a crunchy texture before suspension in the liquid food component. Preferably, said particulate solid food component has a crispy texture before suspension in the liquid food component. Preferably, said particulate solid food component has a crunchy texture after suspension in the liquid food component for at least 5 minutes, such as for at least 10 minutes, or for at least 15 minutes. Preferably, said particulate solid food component has a crispy texture after suspension in the liquid food component for at least 5 minutes, such as for at least 10 minutes, or for at least 15 minutes. Preferably, said particulate solid food component has a spatial frequency of ruptures (N_sr), measured between 0.5 and 1 .5 minutes upon soaking during 5 minutes in the liquid food component, that is higher than 0.30 mm^"1, more preferably higher than 0.33 mm^"1, such as higher than 0.36 mm^"1. Preferably, said particulate solid food component has a spatial frequency of ruptures (N_sr), measured between 0.5 and 1.5 minutes upon soaking during 5 minutes in the liquid food component, that is lower than 2.0 mm^"1.

A suitable particulate solid food component for use in the method according to the present invention can be selected out of cereals or pseudo-cereals, granulated cereals, extruded cereals, ready-to-eat cereals, cereal or pseudo- cereal flour based products, vegetables, chopped vegetables, fruits, fruit parts, dried fruits, dried fruit parts, chopped fruits, nuts, chocolate particles, candies, meat, chopped meat, or mixes thereof, amongst other solid particulate food products. In case the particulate solid food component comprises food particles with a high density, such as nut or chocolate particles, it is preferred that said high density particles are agglomerated to lower density particles. On the other hand, in case the particulate solid food component comprises food particles with a low density, such as puffed cereals or freeze-dried fruit parts, it is preferred that said low density particles are agglomerated to higher density particles. Said agglomeration of the high and low density particles, respectively, allows for incorporating such food particles without an unacceptable increase of the spread of the density distribution of the particles of the particulate solid food component. Preferably, said particulate solid food is a ready-to-eat cereal, or a ready-to-eat cereal optionally mixed with another particulate solid food such as fruits, fruit particles, nuts, nut particles, chocolate particles, candies, or mixes thereof. It was found that the eating experience was particularly pleasant when consuming a drinkable food product according to the present invention, which comprised a ready-to-eat cereal of the crunchy-type. When a ready-to-eat cereal is selected as the particulate solid food component it is preferred that it is combined with a liquid food component, which is selected from fermented or non-fermented dairy- type food products or from fermented or non-fermented milk replacement products.

In case the particulate solid food component comprises a substantial fraction of particles, for instance 20% or more (w/w), of which the particle density over the density of the liquid food component is more than 1 .10, it is preferred that such particulate food component is combined with a liquid food component with a yield stress between 3 and 20 Pa.

In general the organoleptic and texture properties of either or both the liquid or solid food component within said drinkable food product are most appreciated within a limited time period, such as within a period of 10, 15, 20, 30 or 40 minutes, as of the moment of suspending the particulate solid food component in the liquid food component. Therefore, it is preferred that the drinkable food product is prepared according to the method of the present invention shortly before its consumption. The drinkable food product is preferably prepared within not more than 30 minutes before the start of the consumption thereof, more preferably within not more than 20 minutes, most preferably within not more than 10 minutes, such as within not more than 5 minutes, before the start of the consumption thereof. In order to facilitate the consumption of a serving of said drinkable food product shortly after its preparation, it is preferred that said serving is prepared by suspending a portion of said particulate solid food component in a portion of said liquid food component within a recipient from which said serving can be drunk directly. It was found that a serving of the drinkable food product was conveniently drunk from such recipient when the volume of said recipient was between 120% and 250%, more preferably between 120% and 220%, such as between 120% and 180% of the volume of a serving of the drinkable product. In a particular embodiment said recipient is a compartimentalised recipient in which both the liquid food component and the particulate solid food component can be separately packed, to jointly provide a single serving of said drinkable food product. Preferably, such recipient comprises a first compartment for keeping either the liquid food component or the particulate solid food component, and a second compartment for keeping the other of said liquid food component or particulate solid food component, whereby said second compartment is connected to said first compartment. The enclosure of said recipient comprises the top enclosure, the circumferential enclosure, and the bottom enclosure, and one or more closure means for the closing of a closable opening within said enclosure. The recipient further comprises a divider of which the peripheral borders are engaged with the interior side of the circumferential enclosure of the recipient, whereby said divider separates said first and second compartment. Shortly before the moment of consumption said divider can be either removed, partially removed, pierced, partially pierced, ruptured, partially ruptured, disengaged, or partially disengaged, in order to prepare a serving of said drinkable food product. Shortly before the moment of consumption said divider can be either removed, partially removed, pierced, partially pierced, ruptured, partially ruptured, disengaged, or partially disengaged, such that the contents of the first and second compartment can be mixed within the interior space provided by the combined compartments can be evacuated through said closable opening, preferably without having to dislodge the two compartments. Preferably, said mixing within the interior space provided by the combined compartments occurs by hand shaking of the container without the use of utensils. Preferably, the first compartment is the upper compartment and the second compartment is the lower compartment, and preferably the closable opening is situated at the top of the upper compartment.

In another particular embodiment, servings of said drinkable food product are prepared according to the method of the present invention in a vending stall using a first unit for containing and dispensing portions of the particulate solid food component and a second unit for containing and dispensing portions of the liquid food component. Using said dispensing units, a vending stall operator can combine a portion of each the particulate solid food component and liquid food component in a suitable recipient in order to provide a serving of the drinkable food product. Said recipient may be a disposable bottle or cup. In case said recipient is cup-shaped, a lid comprising a suitable opening for drinking the food product may be mounted on the recipient after its filling in order to reduce the risk of spilling. Preferably, the dimensions of said opening in the lid are characterized in that the length of any straight line segment running through the centroid of said opening and connecting two points on the circumference of said opening is between 2 and 5 cm. In case the opening is circular the diameter of the opening is preferably between 2 and 4 cm.

In another particular embodiment, servings of said drinkable food product are prepared according to the method of the present invention using vending machines comprising a first unit for containing and dispensing portions of the particulate solid food component and a second unit for containing and dispensing the liquid food component. Such vending machines further comprise the necessary robotics to automatically dispense a portion of the liquid food component and particulate solid food component, respectively, in a recipient, such as a disposable cup, either with or without lid, or such as a bottle, with or without closure means. Preferably, the dimensions of the opening in the recipient from which the drinkable food product can be drunk are characterized in that the length of any straight line segment running through the centroid of said opening and connecting two points on the circumference of said opening is between 2 and 5 cm. In case the opening is circular the diameter of the opening is preferably between 2 and 5 cm.

It is preferred that the drinkable food product has a nutritional composition such that a serving brings an amount of protein, carbohydrates, fat and fiber that is equilibrated with respect to the recommended daily intake of macronutrients as proposed by authorities or advisory organs, such as European Food Safety Agency (EFSA, EU), the Food and Drug Administration (FDA, US) and Health Canada (HC, Canada). Therefore, it is preferred that said liquid food component and said particulate solid food component of the method according to the present invention have a combined nutritional composition such that a serving of the drinkable food product comprises an amount of protein between 1.3 g per 100 kCal and 5.0 g per 100 kCal, an amount of carbohydrates between 7.5 g per 100 kCal and 30 g per 100 kCal, an amount of fiber between 0.6 g per 100 kCal and 2.5 g per 100 kCal, and an amount of fat between 0 g per 100 kCal and 6.5 g per 100 kCal, more preferably between 1.6 g per 100 kCal and 6.5 g per 100 kCal. Typically, said liquid food component and said particulate solid food component according to the method of the present invention have a combined nutritional composition such that the amount of calories per serving of the drinkable food product is between 150 and 400 kCal, the amount of proteins is between 3.9 g and 10 g per serving, the amount of carbohydrates is between 22.5 g and 60 g per serving, the amount of fiber is at least 2.5 g per serving, for instance between 2.5 g and 5 g per serving, and the amount of fat is lower than 13 g per serving, for instance between 4.8 g and 13 g per serving. Further it is preferred that the amount of saturated fat per serving of the drinkable food product is lower than 5 g, more preferably lower than 4 g. It is also preferred that the amount of sugars per serving is lower than 10 g, more preferably lower than 8 g. Preferably, the drinkable food product of the present invention has a nutritional composition such that the amount of proteins is between 1 .3 g per 100 kCal and 5.0 g per 100 kCal, the amount of carbohydrates is between 7.5 g per 100 kCal and 30 g per 100 kCal, the amount of fiber is between 0.6 g per 100 kCal and 2.5 g per 100 kCal, and the amount of fat is between 0 g per 100 kCal and 6.5 g per 100 kCal, more preferably the amount of fat is between 1 .6 g per 100 kCal and 6.5 g per 100 kCal.

In a second object, the present invention provides a set for preparing the drinkable food product obtainable according to the method of the present invention, wherein this set comprises a particulate solid food component and a liquid food component and wherein said particulate solid food component and liquid food component are separately packed, and wherein said particulate solid food component and liquid food component can be mixed, such as by shaking, shortly before consumption of the drinkable food product.

The liquid food product contained in the set according to the present invention may be any aqueous liquid or aqueous colloidal liquid. Typically, this liquid food component does not comprise solid particles larger than 500 pm. Said liquid food component preferably has a density at 22°C between 0.95 kg/dm³ and 1.15 kg/dm³, more preferably between 0.95 kg/dm³ and 1 .10 kg/dm³. The yield stress of the liquid food component at 6°C is at least 0.30 Pa, more preferably at least 0.4 Pa, most preferably at least 0.5 Pa, such as at least 0.75 Pa or at least 1.0 Pa, wherein said yield stress is measured between 2 and 5 minutes upon turbulent mixing during 1 minute of said liquid food component. Further, it is preferred that the yield stress of the liquid food component at 6°C is not more than 20 Pa, preferably not more than 15 Pa, more preferably not more than 10 Pa, such as not more than 6 Pa. Said yield stress can, for instance but not limited to, be determined on a 350 ml sample contained in a cylindrical glass beaker (internal height: 127 mm; internal diameter: 67 mm) using a Brookfield LVDV-III Ultra Rheometer and an appropriate vane spindle at a run speed of 0.1 rpm and a base increment of 100 msec, such vane spindle being positioned along the longitudinal symmetry axis of the beaker. Said turbulent mixing is obtained by vigorous manual shaking of a sample, for instance a serving size, such as for instance 350 ml, of the liquid food component contained in a closed cylindrical container that has approximately 1.7 to 2.0 times the volume of the serving of the liquid food component. In order to provide for standardised conditions for said turbulent mixing, it can be applied on a 350 ml sample of the liquid food component, contained in a cylindrical glass beaker (internal height: 127 mm; internal diameter: 67 mm) using a V-71 vane spindle (Brookfield, Essex, UK) of which the shaft is connected to an overhead stirrer, wherein the V-71 vane spindle is positioned along the longitudinal symmetry axis of the beaker such that the lowest point of the V-71 vane spindle is situated 0.5 cm above the bottom of the cylindrical beaker, and wherein the V-71 vane spindle is rotated at 600 rotations per minute. Further, it is preferred that the viscosity at a shear rate of 10 s^"1 of the liquid food component at 6°C is not more than 1500 mPa.s, preferably not more than 1400 mPa.s, more preferably not more than 1300 mPa.s, such as not more than 1200 mPa.s, wherein said viscosity is measured between 2 and 5 minutes upon turbulent mixing during 1 minute of said liquid food component. Typically, said viscosity at a shear rate of 10 s^"1 of the liquid food component at 6°C is at least 100 mPa.s, preferably at least 125 mPa.s, more preferably at least 150 mPa.s, such as at least 175 mPa.s or at least 200 mPa.s. Said viscosity can, for instance but not limited to, be determined with a rotational rheometer (LVDV- III Ultra Rheometer; from Brookfield, Essex, UK) on a sample contained in a cylindrical sample chamber (Small Sample Adaptor from Brookfield, Essex, UK; cylindrical geometry sample chamber SC4-13RP with internal diameter of 19.05 mm and internal height of 64.77 mm) with an appropriate cylindrical spindle (either SC4-18, SC4-34, or SC4-25 from Brookfield, Essex, UK, selected such that the % torque at the shear rate of 10 s^"1 is between 5 and 100%) positioned along the longitudinal symmetry axis of the sample chamber. Said turbulent mixing is obtained by vigorous manual shaking of a sample, for instance a serving size, such as for instance 350 ml, of the liquid food component contained in a closed cylindrical container that has approximately 1.7 to 2.0 times the volume of the serving of the liquid food component. In order to provide for standardised conditions for said turbulent mixing, it can be applied on a 350 ml sample of the liquid food component, contained in a cylindrical glass beaker (internal height: 127 mm; internal diameter: 67 mm) using a V-71 vane spindle (Brookfield, Essex, UK) of which the shaft is connected to an overhead stirrer, wherein the V-71 vane spindle is positioned along the longitudinal symmetry axis of the beaker such that the lowest point of the V-71 vane spindle is situated 0.5 cm above the bottom of the cylindrical beaker, and wherein the V-71 vane spindle is rotated at 600 rotations per minute. Preferably, said liquid food comprises at least 60% (w/w), for instance at least 70% (w/w) or at least 80% (w/w) of water. A suitable liquid food component for use in the method according to the present invention can be selected out of a non-fermented dairy drink, a fermented dairy drink, such as yoghurt, buttermilk, lassi or kefir, a milk replacement product, such as soy milk, oat milk, almond milk or rice milk, a fermented milk replacement product, a soup, a fruit juice, or a soft drink, amongst other drinkable products. If needed a thickening agent can be added to such drinkable products in order to increase their viscosity and/or yield stress up to the level required for use as a liquid food component in the method according to the present invention. Such thickening agent can either be one or a combination of a hydrocolloid, a protein, such as gelatin, or a pyrophosphate. Suitable hydrocolloids can be selected from xanthan gum, agar, gum arabic, gum tragacanth, karaya gum, konjac gum, guar gum, locust bean gum, flax gum, tara gum, tamarind gum, gellan gum, carrageenan, pectin, carboxymethyl cellulose, alginate and starch, or mixtures thereof. Particularly suitable hydrocolloids can be selected from gellan gum and xanthan gum, or mixtures thereof.

The particulate solid food component comprised in the set according to the present invention can be any particulate solid food of which the majority, preferably all particles are not dissolved after being suspended for 10 minutes in water at room temperature. More preferably, the particles of the particulate solid food component substantially maintain their shape and dimensions during at least 10 minutes when suspended in a liquid food at a temperature between 4°C and 50°C, depending on the customary or advised serving temperature of said drinkable food product. The ratio of the overall particle density at 22°C of the particulate solid food component over the density at 22°C of the liquid food component contained in the set is at least 0.75, preferably at least 0.80, such as at least 0.85. Preferably, said ratio of the overall particle density at 22°C of the particulate solid food component over the density at 22°C of the liquid food component contained in the set is not more than 1 .15, preferably not more than 1.125, such as not more than 1 .10. Typically, the particulate solid food component has an overall particle density at 22°C of at least 0.75 kg/dm³, preferably at least 0.80 kg/dm³, more preferably at least 0.85 kg/dm³, such as at least 0.9 kg/dm³. Further it is preferred that the overall particle density at 22°C of the particulate solid food component is not more than 1.25 kg/dm³, preferably not more than 1.20 kg/dm³, more preferably not more than 1.15 kg/dm³, such as not more than 1.10 kg/dm³. Further, it is preferred that the particulate solid food component has a particle density distribution such that at least 75% by weight (w/w), more preferably at least 80% (w/w), such as at least 85% (w/w) or at least 90% (w/w) of the particles of said particulate solid food component have a particle density at 22°C varying between 0.75 and 1.25 times the density at 22°C of the liquid food component contained in said set, typically between 0.75 and 1.20 times the density at 22°C of the liquid food component contained in said set. It is preferred that, before suspension in the liquid food component, said particulate solid food component contained in said set has a 100^th percentile particle size (D₁₀o), i.e. the value on the particle size distribution by mass such that 100% of the mass of the particles have a diameter of this value or less, of not more than 14.0 mm, preferably not more than 12.0 mm, more preferably not more than 10.0 mm, most preferably not more than 8.0 mm, such as not more than 7.0 mm or not more than 6.5 mm. It is further preferred that, before suspension in the liquid food component, said solid particulate food component has a D-ioo particle size of at least 3.0 mm, preferably at least 3.5 mm, more preferably at least 4.0 mm or 4.5 mm. It is also preferred that, before suspension in the liquid food component, said particulate solid food component contained in said set has a 90^th percentile particle size (D₉₀), i.e. the value on the particle size distribution by mass such that 90% of the mass of the particles have a diameter of this value or less, of not more than 12.0 mm, preferably not more than 10.0 mm, more preferably not more than 8.0 mm, such as not more than 7.0 mm or not more than 6.5 mm. It is also preferred that, before suspension in the liquid food component, said solid particulate food component has a D₉₀ particle size of at least 2.5 mm, preferably at least 3.0 mm, more preferably at least 3.5 mm, such as at least 4.0 mm. It is further preferred that, before suspension in the liquid food component, said particulate solid food component contained in said set has a 50^th percentile particle size (D₅₀), i.e. the value on the particle size distribution by mass such that 50% of the mass of the particles have a diameter of this value or less, of not more than 10.0 mm, preferably not more than 8.0 mm, more preferably not more than 7.0 mm, such as not more than 6.0 mm or not more than 5.5 mm. It is further preferred that, before suspension in the liquid food component, said solid particulate food component has a D₅₀ particle size of at least 2.0 mm, preferably at least 2.5 mm, more preferably at least 3.0 mm, such as at least 3.5 mm. It is preferred that, before suspension in the liquid food component, said solid particulate food component contained in said set has a D₅₀ particle size between 2.0 mm and 10.0 mm, more preferably between 3.0 mm and 6.0 mm, and a D₉₀ particle size below 12.0 mm, more preferably below 8.0 mm, most preferably below 7.0 mm. It is further preferred that, before suspension in the liquid food component, said particulate solid food contained in said set has a 10^th percentile particle size (D₁₀), i.e. the value on the particle size distribution by mass such that 10% of the mass of the particles have a diameter of this value or less, of at least 1 .0 mm, preferably at least 1.5 mm, more preferably at least 2.0 mm, such as at least 2.5 or 3.0 mm. Preferably, said particulate solid food component has a crunchy texture before suspension in the liquid food component. Preferably, said particulate solid food component has a crispy texture before suspension in the liquid food component. Preferably, said particulate solid food component has a crunchy texture after suspension in the liquid food component for at least 5 minutes, such as for at least 10 minutes, or for at least 15 minutes. Preferably, said particulate solid food component has a crispy texture after suspension in the liquid food component for at least 5 minutes, such as for at least 10 minutes, or for at least 15 minutes. Preferably, said particulate solid food component has a spatial frequency of ruptures (N_sr), measured between 0.5 and 1 .5 minutes upon soaking during 5 minutes in the liquid food component, that is higher than 0.30 mm^"1, more preferably higher than 0.33 mm^"1, such as higher than 0.36 mm^"1. Preferably, said particulate solid food component has a spatial frequency of ruptures (N_sr), measured between 0.5 and 1.5 minutes upon soaking during 5 minutes in the liquid food component, that is lower than 2.0 mm^"1.

A suitable particulate solid food component for use in the method according to the present invention can be selected out of cereals or pseudo-cereals, granulated cereals, extruded cereals, ready-to-eat cereals, cereal or pseudo- cereal flour based products, vegetables, chopped vegetables, fruits, fruit parts, dried fruits, dried fruit parts, chopped fruits, nuts, chocolate particles, candies, meat, or chopped meat or mixes thereof amongst other solid particulate food products. In case the particulate solid food component comprises food particles with a high density, such as nut or chocolate particles, it is preferred that said high density particles are agglomerated to lower density particles. On the other hand, in case the particulate solid food component comprises food particles with a low density, such as puffed cereals or freeze-dried fruit particles, it is preferred that said low density particles are agglomerated to higher density particles. Preferably, said particulate solid food is a ready-to-eat cereal, optionally mixed with another particulate solid food such as fruits, fruit particles, nuts, nut particles, chocolate particles, candies, and mixes thereof. It was found that the eating experience was particularly pleasant when consuming a drinkable food product according to the present invention, which comprised a ready-to-eat cereal of the crunchy-type. When the set according to the present invention comprises a ready-to-eat cereal as particulate solid food component, it is preferred that it contains a fermented or non-fermented dairy-type product, or a fermented or non-fermented dairy replacement product as a liquid food component.

It is preferred that the ratio of the overall particle density at 22°C of the particulate solid food component comprised in the set according to the present invention over the density at 22°C of the liquid food component comprised in the set according to the present invention is at least 0.75, preferably at least 0.80, such as at least 0.85. On the other hand, it is preferred that this ratio is not more than 1.15, preferably not more than 1.125, such as not more than 1 .10.

It is preferred that the drinkable food product has a nutritional composition such that a serving brings an amount of protein, carbohydrates, fat and fiber that is equilibrated with respect to the recommended daily intake of macronutrients as proposed by authorities or advisory organs, such as European Food Safety Agency (EFSA, EU), the Food and Drug Administration (FDA, US) and Health Canada (HC, Canada). Therefore, it is preferred that the said liquid food component and said particulate solid food component contained in a set according to the present invention have a combined nutritional composition such that a serving of the drinkable food product comprises an amount of protein between 1.3 g per 100 kCal and 5.0 g per 100 kCal, an amount of carbohydrates between 7.5 g per 100 kCal and 30 g per 100 kCal, an amount of fiber between 0.6 g per 100 kCal and 2.5 g per 100 kCal, and an amount of fat between 0 g per 100 kCal and 6.5 g per 100 kCal, more preferably between 1.6 g per 100 kCal and 6.5 g per 100 kCal. Typically, the said liquid food component and said particulate solid food component contained in a set according to the present invention have a combined nutritional composition such that the amount of calories per serving of the drinkable food product is between 150 and 400 kCal, the amount of proteins is between 3.9 g and 10 g per serving, the amount of carbohydrates is between 22.5 g and 60 g per serving, the amount of fiber is at least 2.5 g per serving, for instance between 2.5 g and 5 g per serving, and the amount of fat is lower than 13 g per serving, for instance between 4.8 g and 13 g per serving. Further it is preferred that the amount of saturated fat per serving of the drinkable food product is lower than 5 g, more preferably lower than 4 g. It is also preferred that the amount of sugars per serving is lower than 10 g, more preferably lower than 8 g. Preferably, the drinkable food product of the present invention has a nutritional composition such that the amount of proteins is between 1.3 g per 100 kCal and 5.0 g per 100 kCal, the amount of carbohydrates is between 7.5 g per 100 kCal and 30 g per 100 kCal, the amount of fiber is between 0.6 g per 100 kCal and 2.5 g per 100 kCal, and the amount of fat is between 0 g per 100 kCal and 6.5 g per 100 kCal, more preferably the amount of fat is between 1 .6 g per 100 kCal and 6.5 g per 100 kCal.

In a preferred embodiment the set according to the present invention further comprises a recipient in which a portion of said particulate solid food component can be suspended in a portion of said liquid food component in order to provide a serving of said drinkable food product and from which said serving of the drinkable food product can be drunk. The availability of such recipient in the set allows preparing a serving of said drinkable food product by suspending a portion of said particulate solid food component in a portion of said liquid food component within said recipient. It is preferred that the drinkable food product is prepared in said recipient shortly before its consumption. The drinkable food product is preferably prepared in said recipient within not more than 30 minutes before the start of the consumption thereof, more preferably within not more than 20 minutes, most preferably within not more than 10 minutes, such as within not more than 5 minutes, before the start of the consumption thereof. Preferably, the ratio of the wet weight of said portion of said particulate solid food component over the wet weight of said portion of said liquid food component in said recipient, immediately after preparing said drinkable food product, is higher than 1/20 (w/w), more preferably higher than 1/10 (w/w), such as higher than 1/8 (w/w). On the other hand, it is preferred that the ratio of the wet weight of said portion of said particulate solid food component over the wet weight of said portion of said liquid food component is lower than 1/3 (w/w), such as for instance lower than 1/3.5 (w/w) or lower than 1/4 (w/w). Said recipient has an opening from which the product can be drunk and may have for instance a bottle or cup shape. Preferably, the cross-section and design of said opening allows for an unencumbered flow of the product from the recipient when drinking, while minimizing the risks of spills. Preferably, the dimensions of said opening of the recipient are characterized in that the length of any straight line segment running through the centroid of said opening and connecting two points on the circumference of said opening is between 2 and 5 cm. In case the opening is circular the diameter of the opening is preferably between 2 and 5 cm.

In a particular embodiment the set according to the present invention comprises such recipient, which contains a portion of either the liquid food component or the particulate solid food component.

In another particular embodiment the set according to the present invention comprises such recipient, in which both the liquid food component and the particulate solid food component can be separately packed. Preferably, the ratio of the wet weight of said portion of said particulate solid food component over the wet weight of said portion of said liquid food component contained in said recipient is higher than 1/20 (w/w), more preferably higher than 1/10 (w/w), such as higher than 1/8 (w/w). On the other hand, it is preferred that the ratio of the wet weight of said portion of said particulate solid food component over the wet weight of said portion of said liquid food component contained in said recipient is lower than 1/3 (w/w), such as for instance lower than 1/3.5 (w/w) or lower than 1/4 (w/w). Preferably, such recipient comprises a first compartment for keeping either the liquid food component or the particulate solid food component, and a second compartment for keeping the other of said liquid food component or particulate solid food component, whereby said second compartment is connected to said first compartment. The enclosure of said recipient comprises the top enclosure, the circumferential enclosure, and the bottom enclosure, and one or more closure means for the closing of a closable opening within said enclosure. The recipient further comprises a divider of which the peripheral borders are engaged with the interior side of the circumferential enclosure of the recipient, whereby said divider separates said first and second compartment. Shortly before the moment of consumption said divider can be either removed, partially removed, pierced, partially pierced, ruptured, partially ruptured, disengaged, or partially disengaged, in order to prepare a serving of said drinkable food product. Shortly before the moment of consumption said divider can be either removed, partially removed, pierced, partially pierced, ruptured, partially ruptured, disengaged, or partially disengaged, such that the contents of the first and second compartment can be mixed within the interior space provided by the combined compartments and can be evacuated through said closable opening, preferably without having to dislodge the two compartments. Preferably, said mixing within the interior space provided by the combined compartments occurs by hand shaking of the container without the use of utensils. Preferably, the first compartment is the upper compartment and the second compartment is the lower compartment, and preferably the closable opening is situated at the top of the upper compartment. Embodiments of said recipients comprising an upper compartment for keeping either the liquid food component or the particulate solid food component, and a lower compartment for keeping the other of said liquid food component or particulate solid food component, whereby said first and second compartment are separated by a divider that can be partially pierced by a piercing means, are provided in WO2012/1601 17.

Figure 1 provides a schematic overview of a particular embodiment of a recipient comprising an upper compartment for keeping either the liquid food component or the particulate solid food component, and a lower compartment for keeping the other of said liquid food component or particulate solid food component, whereby said first and second compartment are separated by a divider that can be partially disengaged by pulling a pull tab connected to the divider. With reference to Figure 1 , such recipient comprises an upper compartment (2) and a lower compartment (3), and comprises a divider in the form of an intercompartment membrane (8) that separates the compartments from one another, and wherein the enclosure of said recipient comprises two discrete members, the upper member (71 ) and the lower member (72), which can be mounted on each other. Preferably, the upper member (71 ) comprises the top section of the enclosure of the recipient, and preferably the lower member (72) comprises the bottom section (7) of the enclosure of the recipient. Preferably, said top enclosure of the upper member (71 ) comprises a closable opening (60), which can be closed by a closure means (63) such as a screw cap, peelable sealing membrane or lid. Preferably, said upper member (71 ) comprises a closable opening (60) at its top end, an upper-compartment circumferential wall (5), and an opening at its bottom end. Preferably, said lower member (72) comprises an opening at its top end, a lower-compartment circumferential wall (6), and the bottom section (7) of the enclosure of the recipient at its bottom end. The upper member (71 ) and lower member (72) are connected to each other through a mounting connection (18) located at the junction between the upper member (71 ) and the lower member (72). Said mounting connection (18) can be any type of mounting connection known to the skilled artisan, such as but not limited to, an engaging threaded screw connection or an engaging snap-on connection, and said mounting connection (18) preferably encompasses means that prevent the user from dislodging the mounting connection (18) after mounting. The peripheral border of said intercompartment membrane (8) is engaged with a circumferential rim (1 1 ) located at either the lower-compartment circumferential wall (6) of the lower member (72) or at the upper-compartment circumferential wall (5) of the upper member (71 ). The recipient further comprises a string (12) that is at one end connected to a segment at the peripheral edge of the intercompartment membrane (8), said segment being referred to as the membrane-string connection segment (14), which in turn is engaged with a segment of the circumferential rim (1 1 ), this rim segment being referred to as the rim-string connection segment (15). Part of said string (12) preferably extends through a string passageway (23) in the circumferential section (4) of the recipient enclosure, such that the loose string end (13) is positioned on the outer side of said circumferential section (4) of the recipient enclosure. Said string passageway (23) is preferably situated at the junction between the upper member (71 ) and the lower member (72), and is formed upon mounting of the discrete upper member (71 ) on the discrete lower member (72). Preferably, the upper member (71 ) provides the upper surface of said string passageway (23) and said lower member (72) provides the lower surface of said string passageway (23). The string passageway (23) is preferably located in the transverse dimension on about the opposite side, preferably on the opposite side, relative to the rim-string connection segment (15). By pulling the loose string end

(13) away from the string passageway (23) the string (12) can be moved between a first position wherein the intercompartment membrane (8) is fully engaged through its peripheral border with the circumferential rim (1 1 ) and a second position wherein the intercompartment membrane (8) is partially disengaged from the circumferential rim (1 1 ), such that the first content of said first compartment (2) can be mixed with the second content of said second compartment (3) within the interior space provided by the combined compartments ((2) and (3)). Preferably, the recipient further comprises a sealing structure (19) for minimizing the risk or preventing the leakage from or entering of fluids into the container through the string passageway (23), wherein said sealing structure (19) allows for the movement of said string (12) through the string passageway (23) upon pulling the loose string end (13) away from the string passageway (23). Preferably, the recipient further comprises a the string guidance means (17) that is an integral part of the circumferential section (4) of the recipient enclosure, whereby said string guidance means (17) makes contact with the string (12) through a zone referred to as the string contact zone. Said string guidance means (17) functionally acts as a pulley to guide the movement of the membrane-string connection segment (14) such that the membrane-string connection segment

(14) is moved along the plane of the intercompartment membrane in the direction towards the centroid of the string contact zone during of the pulling the loose string end (13) away from the string passageway (23). Preferably, the lower member (72) comprises the string guidance means (17) when the string (12) overlies said string guidance means, or alternatively the upper member (71 ) comprises the string guidance means (17) when the string (12) underlies said string guidance means.

In the context of the present invention the term "ready-to-eat cereal (RTEC)" refers to cereal-containing foods which are processed to the point where it can be eaten without further preparation.

In the context of the present invention the term "cereal", refers to a plant of the family Poaceae that is generally cultivated for its grains. Examples of cereals are wheat, rye, barley, oats, triticale, tritordeum, emmer, spelt, einkorn, kamut, rice, millet, sorghum and maize.

In the context of the present invention the term "pseudocereal", refers to a plant, not belonging to the family Poaceae, that is generally cultivated for its starch-rich seeds and that can be milled and used for similar food applications as grains from cereals. Examples of pseudocereals are buckwheat, amaranth and quinoa. In the context of the present invention, a "serving" or "serving size" is defined as the combined amount of the particulate solid food component and liquid food component, that are mixed in one recipient before consumption of the drinkable food product, and which is consumed within a single eating occasion.

The viscosity of a liquid food component is determined with a rotational rheometer (LVDV-III Ultra Rheometer; from Brookfield, Essex, UK) on a sample at a temperature of 6°C contained in a cylindrical stainless steel sample chamber (Small Sample Adaptor from Brookfield, Essex, UK; cylindrical geometry sample chamber SC4-13RP with internal diameter of 19.05 mm and internal height of 64.77 mm) with a cylindrical spindle (preferably either SC4-18, SC4-34, or SC4- 25; from Brookfield, Essex, UK) positioned along the longitudinal symmetry axis of the sample chamber. The temperature of the sample in the sample chamber is maintained at 6°C during the measurement with a water jacket connected to a temperature-controlled circulating water bath. The choice of the cylindrical spindles is determined such that the % torque at the different shear rates during the measurement is between 5 and 100%.

The yield stress of a liquid food component is determined with a rotational rheometer (LVDV-III Ultra Rheometer from Brookfield, Essex, UK) on a 350 ml sample (at a temperature of 6°C) contained in a cylindrical glass beaker (internal height: 127 mm; internal diameter: 67 mm) with a vane spindle (preferably either V-71 or V-73; from Brookfield, Essex, UK) positioned along the longitudinal symmetry axis of the beaker. The beaker is placed in a temperature-controlled water bath to ensure maintenance of the temperature of the sample inside the beaker at 6°C during the measurement. The run speed is 0.1 rpm and the base increment is 100 msec. For samples with a yield stress < 1 .0 Pa, the V-71 vane spindle is used, while for samples with a yield stress in the 1.0 - 20.0 Pa range, the V-73 vane spindle is used.

The turbulent mixing of a liquid food component prior to determination of viscosity or yield stress is applied on a 350 ml sample (at a temperature of 6°C) contained in a cylindrical glass beaker (internal height: 127 mm; internal diameter: 67 mm) using a vane spindle (V-71 vane spindle; from Brookfield, Essex, UK) of which the shaft is connected to an overhead stirrer (RW20 Digital from IKA, Staufen, Germany). The V-71 vane spindle is positioned along the longitudinal symmetry axis of the beaker such that the lowest point of the spindle is situated 0.5 cm above the bottom of the cylindrical beaker. The V-71 vane spindle rotation is at 600 rotations per minute (rpm) and is applied during 60 seconds. Viscosity or yield stress measurements are performed between 2 and 5 minutes after the end of the turbulent mixing.

The density of a liquid food is determined at a temperature of 22°C by adding the liquid or colloidal liquid in a 50 ml volumetric flask up to the graduation mark, weighing the flask with the added liquid or colloidal liquid, and dividing the net weight of the liquid or colloidal liquid by the volume of the volumetric flask.

The overall particle density of particulate solid foods is determined at a temperature of 22°C according to the principle of a pycnometer. Particulate solids (about 30g) are placed inside a graduated 500 ml glass cylinder, and weighed on a balance to determine the exact net weight of the solids. A plunger, having a shaft and a perforated plate covered with a 1000 pm mesh wire filter fitting tightly in the cylinder, is placed in the cylinder until the plate of the plunger reaches the 300 ml mark. The role of this plunger is to keep all particulate solids submerged after addition of the liquid. Semi-skimmed milk is added as a liquid to the glass cylinder, containing the particulate solids and the plunger, until the milk reaches the 350 ml mark on the cylinder, and the net weight of the added milk is determined by weighing the entire set up on a balance and subtracting this weight value with that of the particulate solids, cylinder and the plunger. Net weight of added milk is converted to net volume by dividing the net weight by the density of milk, determined as described above. The same procedure is repeated with semi-skimmed milk but without the particulate solids. The net volume of the particulate solids is determined by the difference between the net volume of added milk in the set up without particulate solids, and the net volume of added milk in the set up with particulate solids. The overall particle density (kg/dm³) of particulate solids is then determined by the ratio of the net weight of the particulate solids over the net volume of the particulate solids.

The particle size distribution by mass of particulate solid foods is determined by sieve analysis, whereby the particulate solids are sieved over a range of sieves (20 cm diameter, Endecotts, London, UK) with different mesh sizes, typically a series of sieves with 20, 16, 14, 10, 8, 6.3, 4, 2.8, and 2 mm mesh sizes, using a Retsch AS 200 digit (Retsch, Haan, Germany) sieve shaker at an amplitude of 0.45 mm for 5 minutes. The mass percentage retained by each sieve is determined. The median particle size (mass median particle diameter, D₅₀) is the value on the particle size distribution such that 50% of the mass of the particles have a diameter of this value or less. D₁₀o, D₉₀ and D₁₀ are the values on the particle size distribution such that 100%, 90% and 10%, respectively, of the mass of the particles have a diameter of this value or less.

In case the particulate solid food component comprises substantial amounts of water soluble particles, an adaptation of the method for overall particle density determination is required, as well as of the method for particle size distribution by mass determination. In such case the particulate solid food is first mixed with water at room temperature (22 ± 2 °C) and gently swirled during 5 minutes, whereafter the particulate solids are dried in a fluidised bed dryer. After drying in a fluidised bed dryer, the method for overall particle density determination and the method for particle size distribution by mass determination is executed as described above.

The particle density distribution of particulate solid food components is determined by separating the solid food component into 4 or more fractions varying in particle density using dry separation techniques, such as using gravity separators (Oliver's Laboratory Gravity Separator, Rocky Ford, CO, US) or pulsed flow air classifiers (Stesses and Pelz, National Waste Processing Conference Proceedings ASME, 1994, p. 333-339). The mass percentage and overall particle density of each of said fractions can then be determined as described above to assess the particle density distribution of the particulate solid food component.

The crunchiness of the particulate solid food components upon soaking is measured with a texture analyser. Particulate solids (15g) are suspended in a 0.45% (w/w) xanthan aqueous solution at room temperature (22 ± 2 °C) and soaked during 5 minutes. Said xanthan aqueous solution is prepared by suspending xanthan in water, followed by heating at 80°C and cooling to room temperature. Immediately after said soaking of the particulate solids during 5 minutes, the soaked particulate solids are evenly spread over the bottom of a 5- bladed Kramer shear cell (set of five blades as probe, with 3 mm blade thickness and 10 mm space between consecutive blades; from Stable Micro Systems (Godalming, UK)), fitted to an Instron texture analyser (model 3342 from Instron, Norwood, MA, USA), while the liquid is allowed to drip out of the cell into a drip tray. Within 0.5 to 1.5 minutes after the end of the 5 minutes soaking period, the 5-bladed probe of the Kramer shear cell is descended at a constant speed of 120 mm/min, and forced through the sample of particulate solids. During the test, the force is recorded in relation to the distance of the probe, and the force-distance curves are analysed using Bluehill 3 software (Instron, Norwood, MA, USA). Measurements are performed at room temperature (22 ± 2 °C). The tests are repeated five times. The number of peaks (n) and the probe travel distance (d) are obtained from the force-distance curves and used to calculate the spatial frequency of ruptures (N_sr, calculated by dividing n over d) (Agbisit et al., 2007, Journal of Texture Studies, 38: 199-219; Karkle et al. 2012, Journal of Food Engineering 108: 171-182). The probe travel distance is taken as the distance between the point at which the force starts to raise (upon first contact of the probe blades with the particulate solids) and the point at which the force returns to its initial value (after the probe blades reach the free space in the slots at the bottom of the cell). The spatial frequency of ruptures (N_sr) is a measure for the crunchiness of the tested food product. Higher N_sr values indicate higher crunchiness. The spatial frequency of ruptures of the particulate solid food component can also be measured upon soaking for 5 minutes in an appropriate liquid food component other than the 0.45% (w/w) xanthan aqueous solution. The present invention is further illustrated by way of understanding non-limiting examples.

Example 1 :

The following ingredients were used: wheat flour (Molens Van den Bempt, Sint- Joris Weert, Belgium), wheat wholemeal (Molens Van den Bempt, Sint-Joris Weert, Belgium), micronized bran (Meneba, Rotterdam, The Netherlands), sucrose (Tiense suikerraffinaderij, Tienen, Belgium), malt flour (Muntons, Suffolk, UK), broken rice kernels (Mars Belgium, Olen, Belgium), semi-skimmed milk (retail private label Delhaize, Belgium), set yoghurt (retail private label Delhaize, Belgium), stirred yoghurt (retail private label Colruyt, Belgium), maltodextrins (Maldex 150, Syral, Aalst, Belgium), waxy rice starch (Remyline AX-DR, Remy Industries, Wijgmaal, Belgium), xanthan gum (Grindsted Xanthan 80, Danisco, Copenhagen, Denmark), raspberry puree (Mondi Foods, Rijkevorsel, Belgium), and yoghurt start culture YO-MIX™ 401 LYO (Danisco, Copenhagen, Denmark).

Four different particulate solid foods were prepared according to the formulation shown in Table 1 . Particulate solid food PF1 was made by mixing the dry ingredients as indicated in Table 1 , yielding a dry blend with a moisture content of 13.1 %, followed by extrusion on a co-rotating twin screw extruder (Clextral type BC 45, Clextral, France) at a product temperature of 1 19°C and at a dry product flow rate of 28.5 kg/h and a water flow rate of 0.3 liter/h. Particulate solid food PF2 was made by mixing the dry ingredients as indicated in Table 1 , yielding a dry blend with a moisture content of 12.1 %, followed by extrusion on a co-rotating twin screw extruder (Clextral type BC 45, Clextral, France) at a product temperature of 135°C and at a dry product flow rate of 20.4 kg/h and a water flow rate of 0.3 liter/h.

Kellogg's® Rice Krispies® (particulate solid food PF3) is a ready-to-eat cereal brand of Kellogg Company (Battle Creek, USA) consisting of rice kernels cooked in a sugar containing paste, that are subsequently dried and toasted.

Kellogg's® Extra Crush® Original is a crunchy muesli type ready-to-eat cereal from Kellogg Company. Kellogg's® Extra Crush® Original was chopped with a knife. The resulting granulate material was sieved over a 14 mm mesh sieve and the granulate materials retained on a 14 mm mesh sieve were discarded. The granulate materials passing through the 14 mm mesh sieve were collected to yield particulate solid food PF4. Table 1: Composition of particulate solid foods

The overall particle density and D₁₀, D₅₀, D₉₀ and D₁₀o particle sizes of the four different dry particulate solid foods are shown in Table 2.

Table 2: Properties of particulate solid foods. Codes refer to Table 1.

Seventeen different liquid foods were prepared according to the formulations shown in Table 3. For the preparation of LF2, the appropriate ingredients were mixed at room temperature by gentle stirring, followed by cooling to 6°C. For the preparation of LF5 to LF9, the appropriate ingredients were added to semi- skimmed milk, heated to 80°C under continuous stirring, followed by cooling to 6°C. For the preparation of LF3, waxy rice starch and maltodextrins were added to semi-skimmed milk, heated to 80°C under continuous stirring, followed by cooling to 6°C and mixing with set yoghurt by gentle stirring. Inex strawberry flavor milk drink (LF4) is a heat-treated commercial fermented milk drink from Inex (Bavegem, Belgium), which is thickened with guar gum and pectin. Activia Breakfast (LF10) is a commercial set yoghurt from Danone (Rotselaar, Belgium), and Danio Breakfast (LF1 1 ) is a commercial homogenized cheese from Danone (Rotselaar, Belgium). For the preparation of LF12 to LF17, the appropriate ingredients, except the raspberry puree, were mixed at room temperature by gentle stirring, followed by heating at 90°C for 5 minutes. After cooling to 40°C, the yoghurt starter culture YO-MIX™ 401 LYO was added at 0.2 DCU (Danisco culture units) per liter. The mixture was allowed to ferment for 6 h at 40°C. Following fermentation, the resulting yoghurt was subjected to high shear mixing (IKA R1303 dissolver connected to an RW20 Digital overhead stirrer from IKA, Staufen, Germany) at 1 100 rpm for 1 minute. The mixed yoghurts were cooled to 6°C and mixed with the appropriate amount of raspberry puree.

Table 3: Composition of different liquid foods.

The density, yield stress and viscosity of the different liquid foods were determined and are shown in Table 4. Table 4: Density, yield stmss and viscosity of liquid foods, Codes refer to Table 3. N.D. = not determined.

To assess the suspension behaviour of the particulate solids in the liquid matrix a 47 g sample of the particulate solid food and a 230 g sample of the liquid food were poured in a transparent plastic cylindrical bottle (6 cm diameter bottle with 475 cm³ volume and with a 3.5 cm diameter opening at the top) and mixed by vigorous shaking, whereafter the suspension behaviour of the particulate solids in the liquid matrix was observed within 1 minute and 10 minutes after mixing. Four possible behaviours were discriminated: i) float, i.e. the majority of the particulate solids are floating at the top of the liquid matrix; ii) sink, i.e. the majority of the particulate solids are sunk to the bottom of the beaker; iii) float and sink, i.e. part of the particulate solids are floating at the top of the liquid matrix and another part are sunk to the bottom of the beaker, and the majority of the particulate solids are either floating at the top of the liquid matrix or are sunk to the bottom; iv) even suspension, i.e. the majority of the particulate solids are evenly suspended throughout the liquid matrix.

The drinkability appreciation of the mixture was judged by a sensory panel consisting of 8 members. A 47 g sample of the particulate solid food and a 230 g sample of the liquid food were poured in a transparent plastic cylindrical bottle (6 cm diameter bottle with 475 cm³ volume and with a 3.5 cm diameter opening at the top) and mixed by vigorous shaking, and drinkability appreciation was assessed between 5 and 10 minutes after mixing. All samples were coded by a randomly generated double digit number and the order by which the samples were presented to the panelists was random. Drinkability appreciation was defined as the ease by which the mixture (both liquid and particulate solids) flows into the mouth upon drinking. Drinkability appreciation was scored on a linear 5- point scale from 1 (much too thick and/or much too viscous and/or much too obstructed by floating solid particles) till 5 (drinks very easily). The drinkability appreciation index is calculated as the percentage of the individuals who marked the top 2 scores (either 4 or 5) on the 5-point scale.

The results of the observations of the suspension behaviour of the particulate solids in the different liquid matrices, and of the drinkability of the mixtures are presented in Table 5. Table 5: Properties of mixtures of different particulate solid foods and liquid foods. Codes of the particulate solid foods refer to Table 1. Codes of the liquid foods refer to Table 3.

Code Code Suspension Suspension Drinkability particulate liquid behaviour of behaviour of appreciation solid food food particulate particulate index

solids after 1 solids after 10

minute minutes

PF3 LF1 Float Float 0%

PF3 LF3 Float Float 0%

PF3 LF4 Float Float 0%

solids after 1 solids after 10

minute minutes

PF4 LF1 Float and sink Float and sink 25%

PF4 LF2 Float and sink Float and sink 25%

PF4 LF3 Even suspension Float and sink 63%

PF4 LF4 Float and sink Float and sink 38%

PF4 LF5 Even suspension Float and sink 63%

PF4 LF6 Even suspension Even suspension 100%

PF4 LF7 Even suspension Even suspension 50%

PF4 LF8 Float and sink Float and sink 38%

PF4 LF9 Even suspension Float and sink 63%

PF4 LF10 Even suspension Even suspension 0%

PF4 LF1 1 Even suspension Even suspension 0%

PF4 LF12 Even suspension Even suspension 75%

PF4 LF13 Even suspension Even suspension 100%

PF4 LF14 Even suspension Even suspension 100%

PF4 LF15 Even suspension Even suspension 100%

PF4 LF16 Even suspension Float and sink 63%

PF4 LF17 Even suspension Float and sink 63%

In order to provide for a pleasurable drinking sensation during single handed consumption by drinking directly from the recipient, the particulate solid food component and the liquid food component should form an even suspension up to at least 10 minutes after their mixing.

When assessing the suspension behaviour of the particulate solids in the liquid food component it appeared that said suspension behaviour correlated with following parameters: the yield stress of the liquid food component, in particular the yield stress of the liquid food component after turbulent mixing, and the ratio of the overall particle density of the particulate solid food component over the density of the liquid food component. No even suspension of the particles could be obtained in liquid foods with a relatively low yield stress, such as LF1 , LF2, LF4 and LF8. In LF3, an even suspension after 1 minute (but not anymore after 10 minutes) was obtained with PF4, whereas no even suspension, neither after 1 nor after 10 minutes, was obtained in LF3 with PF1 , PF2 and PF3. Of these four tested particular solid foods, PF4 had an overall particle density that was closest to the density of LF3. The yield stress of a liquid is a better predictor of the suspension behaviour than the viscosity of the liquid. Indeed, LF9 has a significantly higher viscosity at a shear rate of 10 s^"1 than LF15, either before or after turbulent mixing, while the yield stress of LF15, either before or after turbulent mixing, is significantly higher than that of LF9, and correspondingly an even suspension was obtained up to 10 minutes after mixing for the PF4-LF15 combination but not for the PF4-LF9 combination. The yield stress after turbulent mixing is a better predictor of the suspension behaviour than the yield stress before mixing. Indeed, LF17 has a significantly higher yield stress before turbulent mixing than LF15, while the yield stress after turbulent mixing of LF15 is significantly higher than that of LF17, and correspondingly an even suspension was obtained up to 10 minutes after mixing for the PF4-LF15 combination but not for the PF4-LF17 combination. The PF4-LF10 and PF4-LF1 1 combinations had a very poor drinkability appreciation index, even though even suspensions were obtained up to 10 minutes after mixing of these combinations, which was correlated with the high viscosity of LF10 and LF1 1 . Also, the PF4-LF13 combination had a higher drinkability appreciation index than the PF4-LF12 combination, even though both combinations formed an even suspension up to 10 minutes after mixing, which was correlated with the higher viscosity of LF12 versus LF13. Therefore, while the yield stress of the liquid food component should be sufficiently high, in particular after turbulent mixing, to provide for an even suspension of the of the liquid food - particulate solid food combination, the viscosity of the liquid food component, in particular after turbulent mixing, should not be too high in order to provide for an acceptable drinkability appreciation of the liquid food - particulate solid food combination.

Example 2:

Part of the particles of Kellogg's® Extra Crush® Original (Kellogg Company) were chopped with a knife in smaller pieces. The resulting granulate material was sieved over a series of 20, 16, 14, 10, 8, 6.3, 4, 2.8, and 2 mm mesh sieves.

The following fractions were prepared:

• PF6: fraction of Kellogg's® Extra Crush® Original retained by the 16 mesh sieve

• PF4: fraction of Kellogg's® Extra Crush® Original passing through a mm mesh sieve and retained on a 10 mm mesh sieve • PF8: fraction of Kellogg's® Extra Crush® Original passing through a 10 mm mesh sieve and retained on a 4 mm mesh sieve

• PF9: fraction of Kellogg's® Extra Crush® Original passing through a 8 mm mesh sieve and retained on a 2.8 mm mesh sieve

• PF10: fraction of Kellogg's® Extra Crush® Original passing through a 6.3 mm mesh sieve and retained on a 2.8 mm mesh sieve

The overall particle density and D₁₀, D₅₀, D₉₀ and D₁₀o particle sizes of the PF6- PF10 dry particulate solid foods are shown in Table 6.

Table 6: Properties of particulate solid foods. Codes refer to explanations in the text.

The particle size appreciation of the mixture was judged by a sensory panel consisting of 8 members. A 47 g sample of the particulate solid food and a 230 g sample of the liquid food were poured in a transparent plastic cylindrical bottle (6 cm diameter bottle with 475 cm³ volume and with a 3.5 cm diameter opening at the top) and mixed by vigorous shaking, and particle size appreciation was assessed between 5 and 10 minutes after mixing. All samples were coded by a randomly generated double digit number and the order by which the samples were presented to the panelists was random. Particle size appreciation was scored on a linear 5-point scale from 1 (the particle size of granules in the mixture is either much too large or much too small for providing pleasant drinking and chewing) till 5 (the particle size of the granules in the mixture is optimal for providing pleasant drinking and chewing). The particle size appreciation index is calculated as the percentage of the individuals who marked the top 2 scores (either 4 or 5) on the 5-point scale. The drinkability appreciation of the mixture was assessed as in Example 1. The results of the observations of the particle size appreciation and drinkability appreciation of the mixtures of particulate solid foods in the LF13 liquid food are presented in Table 7.

Table 7: Properties of mixtures of different particulate solid foods and liquid foods. Codes of the particulate solid foods refer to the text. Codes of the liquid foods refer to Table 3.

The combinations of liquid food LF13 with the particulate solid foods PF6 or PF4 had a very poor score for particle size appreciation, the combinations of liquid food LF13 with the particulate solid foods PF8, PF9 or PF10 had excellent scores for particle size appreciation.

The combinations of liquid food LF13 with the particulate solid foods PF9 or PF10 had better drinkability ratings (with significantly more ratings with the maximum 5 score) relative to the combinations of liquid food LF13 with the particulate solid foods PF4, PF6 or PF8. The combinations of liquid food LF13 with the particulate solid foods PF9 or PF10 provided less clogging of the fluid mass by the solid food particles while drinking, compared to the combinations with the particulate solid foods PF4, PF6 or PF8. This was unexpected since all particles of all particulate solid food samples (PF4, PF6, PF8, PF9, and PF10) are substantially smaller than the diameter of the opening through which the food product was drunk.

Example 3:

Eleven different particulate solid foods listed in Table 8 were tested.

Particulate solid food PF20 was made by chopping part of the larger particles of Primeal® Choc'epautre (Primeal, Peaugres, France) with a knife in smaller pieces, followed by sieving over an 8 mm mesh sieve, and granulate materials passing through the 8 mm mesh sieve and retained on the 2.8 mm mesh sieve were collected to yield particulate solid food PF20.

Table 8: Composition of particulate solid foods

The overall particle density and, and D₁₀, D₅₀ and D₁₀o particles sizes of the different particulate solid foods is shown in Table 9.

Table 9: Properties of particulate solid foods. Codes refer to Table 8.

D₁₀ D₅₀ D₉₀ D-ioo

Overall particle

particle particle particle particle

Code density (kg/dm³)

size size size size

± 0.02

(mm) (mm) (mm) (mm)

PF4 0.93 4.0 8.0 12.6 14.0

PF1 1 0.99 1 .5 5.2 13.5 20.9

PF12 1 .01 5.0 14.2 15.6 16.0

PF13 1 .12 2.6 5.0 9.8 14.2

PF14 0.49 10.2 12.0 13.8 16.0

PF15 0.40 10.2 12.2 14.3 20.0

PF16 0.31 10.2 1 1.9 13.6 16.0

PF17 0.81 4.3 9.5 17.3 19.9

PF18 1 .12 4.3 7.6 12.8 15.3

PF19 1 .24 2.9 3.4 3.9 4.0

PF20 1 .10 4.1 5.9 7.6 8.0 The particulate solid foods were mixed with liquid foods LF13 (see example 1 ). The suspension behaviour of the particulate solids in the liquid matrix and the drinkability appreciation of the mixture were assessed as in Example 1 , and the particle size appreciation of the mixture as in Example 2.

The results of the observations of the mixtures of particulate solids in the LF13 liquid foods are presented in Table 10.

Table 10: Properties of mixtures of different particulate solid foods and liquid foods. Codes of the particulate solid foods refer to Table 8. Codes of the liquid foods refer to Table 3.

As shown in Table 10, the combinations of liquid food LF13 with the particulate solid foods PF4, PF1 1 , PF12, PF13, PF17, PF18, or PF20 yielded an even suspension up to 10 minutes after mixing, and yielded excellent scores for drinkability appreciation of the mixtures of these combinations. The combination of liquid food LF13 with the particulate solid food PF20 had the best score for particle size appreciation.

Example 4:

Three different particulate solid foods listed in Table 1 1 , all three crunchy type ready-to-eat cereals (granola), were tested.

Particulate solid foods PF9, PF21 and PF22 were made by chopping part of the larger particles in Kellogg's® Extra Crush® Original (Kellogg Company), Crunchy Muesli recipe 540785 from Dailycer (Tilburg, the Nederlands) and Plain Granola from Silvery Tweed Cereals (Berwick-upon-Tweed, UK), respectively, with a knife in smaller pieces, followed by sieving over an 8 mm mesh sieve, and granulate materials passing through the 8 mm mesh sieve and retained on the 2.8 mm mesh sieve were collected.

Table 11: Composition of particulate solid foods

The particulate solid foods were mixed with liquid foods LF13 (see example 1 ). The suspension behaviour of the particulate solids in the liquid matrix and the drinkability appreciation of the mixture were assessed as in Example 1 , and the particle size appreciation of the mixture as in Example 2.

The crunchiness appreciation of the mixture was judged by a sensory panel consisting of 8 members. A 47 g sample of the particulate solid food and a 230 g sample of the liquid food were poured in a transparent plastic cylindrical bottle (6 cm diameter bottle with 475 cm³ volume and with a 3.5 cm diameter opening at the top) and mixed by vigorous shaking, and crunchiness appreciation of the particulate solids was assessed between 5 and 6 minutes after mixing. All samples were coded by a randomly generated double digit number and the order by which the samples were presented to the panelists was random. Crunchiness appreciation was scored on a linear 5-point scale from 1 (the granules in the mixture are much too soggy) till 5 (the granules in the mixture are very crunchy). The crunchiness appreciation index is calculated as the percentage of the individuals who marked the top 2 scores (either 4 or 5) on the 5-point scale.

The results of the observations of the mixtures of particulate solids in the LF13 liquid foods are presented in Table 12. The spatial frequency of ruptures (N_sr), as a physical measure of crunchiness of particulate solids, was measured with a texture analyser 5 minutes upon soaking of the particulate solids in an aqueous xanthan solution (0.45%, w/w). The results of the "spatial frequency of ruptures" measurements are presented in Table 12.

Table 12: Properties of mixtures of different particulate solid foods and liquid foods. Codes of the particulate solid foods refer to Table 11. Codes of the liquid foods refer to Table 3.

As shown in Table 10, the combinations of liquid food LF13 with the particulate solid foods PF9, PF21 all yielded an even suspension up to 10 minutes after mixing, and yielded excellent scores for particle size appreciation. The crunchiness appreciation index of the combination PF9-LF13 measured between 5 and 6 minutes after mixing was superior to that of the combinations PF21-LF13 and PF22-LF13. The spatial frequency of ruptures (N_sr) of PF9 measured 5 minutes upon soaking in an aqueous xanthan solution (0.45%, w/w) was 0.38 mm^"1, while that of PF21 and PF22 was only 0.24 and 0.21 mm^"1, respectively.

Claims

A method for preparing a drinkable food product comprising a particulate solid food component suspended in a liquid food component, said method comprises suspending shortly before consumption of said drinkable food product said particulate solid food component in said liquid food component at a wet weight ratio of between 1/20 (w/w) and 1/3 (w/w), and

- wherein, before its suspension in the liquid food component, said particulate solid food component has a D₅₀ particle size between

2.0 mm and 10.0 mm, a D₉₀ particle size below 12.0 mm, and a D-ioo particle size below 14.0 mm; and

- wherein, before the suspension of the particulate solid food component therein, said liquid food component has a viscosity at 6°C and at a shear rate of 10 s^"1 lower than 1500 mPa.s and a yield stress at 6°C between 0.30 Pa and 20 Pa, wherein said viscosity and yield stress are measured between 2 and 5 minutes upon turbulent mixing during 1 minute of said liquid food component, and wherein said turbulent mixing is preferably applied on a 350 ml sample at a temperature of 6°C contained in a cylindrical glass beaker (internal height: 127 mm; internal diameter: 67 mm) using a Brookfield V-71 vane spindle rotating at 600 rotations per minute while positioned along the longitudinal symmetry axis of the beaker such that the lowest point of the V-71 vane spindle is situated 0.5 cm above the bottom of the cylindrical beaker; and

- wherein the ratio of the overall particle density at 22°C of the particulate solid food component over the density at 22°C of the liquid food component is between 0.75 and 1.15; and

- wherein said particulate solid food component has a spatial frequency of ruptures (N_sr), measured between 0.5 and 1.5 minutes following soaking during 5 minutes in said liquid food component, that is higher than 0.30 mm^"1.

The method according to claim 1 wherein said particulate solid food component is suspended in said liquid food component at a wet weight ratio of between 1/8 (w/w) and 1/4 (w/w).

3. The method according to any of the claims 1 or 2 wherein, before its suspension in the liquid food component, said particulate solid food component has a D₅₀ particle size between 3.0 mm and 6.0 mm, a D₉₀ particle size below 8.0 mm, and a D₁₀o particle size below 10.0 mm.

4. The method according to any of the claims 1 to 3 wherein at least 75% (w/w) of the particles of said particulate solid food component have a particle density at 22°C varying between 0.75 and 1.25 times the density at 22°C of the liquid food component.

5. The method according to any of the claims 1 to 4 wherein, before its suspension in the liquid food component, said particulate solid food component has a D₁₀ particle size of at least 1 .0 mm.

6. The method according to any of the claims 1 to 5 wherein said liquid food component is selected from a non-fermented dairy drink, a fermented dairy drink, a milk replacement product, a fermented milk replacement product, a soup, a fruit juice, or a soft drink.

7. The method according to any of the claims 1 to 6 wherein said liquid food component comprises an added thickening agent.

8. The method according to claim 7 wherein said thickening agent is selected from a hydrocolloid, a protein, a pyrophosphate, and mixtures thereof.

9. The method according to claim 8 wherein said hydrocolloid is selected from xanthan gum, agar, gum arabic, gum tragacanth, karaya gum, konjac gum, guar gum, locust bean gum, flax gum, tara gum, tamarind gum, gellan gum, carrageenan, pectin, carboxymethyl cellulose, alginate, starch, and mixtures thereof.

10. The method according to any of the claims 1 to 9 wherein said particulate solid food component is selected from cereals or pseudo-cereals, granulated cereals, extruded cereals, cereal or pseudo-cereal flour based products, vegetables, chopped vegetables, fruits, fruit parts, dried fruits, dried fruit parts, chopped fruits, nuts, chocolate particles, candies, meat, chopped meat, and mixtures thereof.

1 1. The method according to claim 10 wherein said solid particulate food component is a ready-to-eat cereal or a ready-to-eat cereal mixed with other particulate food products selected from fruit particles, nut particles, cookies, chocolate particles, candies, and mixtures thereof.

12. The method according to claim 1 1 wherein said ready-to-eat cereal is a crunchy type ready-to-eat cereal.

13. The method according to any of the claims 1 to 12 wherein said particulate solid food component is suspended in said liquid food component within 10 minutes before consumption.

14. The method according to any of the claims 1 to 13 wherein a portion of said particulate solid food component is suspended in a portion of said liquid food component within a recipient suitable for holding a serving of said drinkable food product and from which said drinkable food product can be drunk.

15. The method according to any of the claims 1 to 14 wherein said liquid food component and said particulate solid food component have a combined nutritional composition such that the amount of proteins is between 1.3 g per 100 kCal and 5.0 g per 100 kCal, the amount of carbohydrates is between 7.5 g per 100 kCal and 30 g per 100 kCal, the amount of fiber is between 0.6 g per 100 kCal and 2.5 g per 100 kCal, and the amount of fat is between 1 .6 g per 100 kCal and 6.5 g per 100 kCal.

16. A set for preparing a drinkable food product, wherein said set comprises

- a solid food component with a D₅₀ particle size between 2.0 mm and 10.0 mm, a D₉₀ particle size below 12 mm, and a D₁₀o particle size below 14.0 mm; and

- a liquid food component with a viscosity at 6°C and at a shear rate of 10 s^"1 lower than 1500 mPa.s and a yield stress at 6°C between 0.30 Pa and 20 Pa, wherein said viscosity and yield stress are measured between 2 and 5 minutes upon turbulent mixing during 1 minute of said liquid food component, and wherein said turbulent mixing is preferably applied on a 350 ml sample at a temperature of 6°C contained in a cylindrical glass beaker (internal height: 127 mm; internal diameter: 67 mm) using a Brookfield V-71 vane spindle rotating at 600 rotations per minute while positioned along the longitudinal symmetry axis of the beaker such that the lowest point of the V-71 vane spindle is situated 0.5 cm above the bottom of the cylindrical beaker, and wherein the ratio of the overall particle density at 22°C of said particulate solid food component over the density at 22°C of said liquid food component is between 0.75 and 1.15; and

- a recipient in which a portion of said particulate solid food component can be suspended in a portion of said liquid food component shortly before consumption of said drinkable food product, and wherein a serving of the drinkable food product can be drunk directly from said recipient, and wherein the ratio of the wet weight of said portion of said particulate solid food component over the wet weight of said portion of said liquid food component is between 1/20 (w/w) and 1/3 (w/w).

17. The set according to claim 16 wherein said particulate solid food component has a D₅₀ particle size between 3.0 mm and 6.0 mm, a D₉₀ particle size below 8.0 mm, and a D₁₀o particle size below 10.0 mm.

18. The set according to any of the claims 16 or 17 wherein at least 75% (w/w) of the particles of said particulate solid food component have a particle density at 22°C varying between 0.75 and 1.25 times the density at 22°C of the liquid food component.

19. The set according to any of the claims 16 to 18 wherein said particulate solid food component has a D₁₀ particle size of at least 1 .0 mm.

20. The set according to any of the claims 16 to 19 wherein, said particulate solid food component has a spatial frequency of ruptures (Nsr), measured between 0.5 and 1 .5 minutes following soaking during 5 minutes in said liquid food component, that is higher than 0.30 mm-1 .

21. The set according to any of the claims 16 to 20 wherein said liquid food component comprises a thickening agent.

22. The set according to claim 21 wherein said thickening agent is selected from a hydrocolloid, a protein, a pyrophosphate, and mixtures thereof.

23. The set according to claim 22 wherein said hydrocolloid is selected from xanthan gum, agar, gum arabic, gum tragacanth, karaya gum, konjac gum, guar gum, locust bean gum, flax gum, tara gum, tamarind gum, gellan gum, carrageenan, pectin, carboxymethyl cellulose, alginate, starch, and mixtures thereof.

24. The set according to any of the claims 16 to 23 wherein said particulate solid food component is selected from cereals or pseudo-cereals, granulated cereals, extruded cereals, cereal or pseudo-cereal flour based products, vegetables, chopped vegetables, fruits, fruit parts, dried fruits, dried fruit parts, chopped fruits, meat, chopped meat, and mixtures thereof.

25. The set according to claim 24 wherein said solid particulate food component is a ready-to-eat cereal or a ready-to-eat cereal mixed with other particulate food products selected from fruit particles, nut particles, cookies, chocolate particles, candies, and mixtures thereof.

26. The set according to claim 25 wherein said ready-to-eat cereal is a crunchy type ready-to-eat cereal.

27. The set according to any of the claims 16 to 26 wherein the ratio of the wet weight of said portion of said particulate solid food component over the wet weight of said portion of said liquid food component is between 1/8 (w/w) and 1/4 (w/w).

28. The set according to any of the claims 16 to 27 wherein said recipient is a bottle or a cup.

29. The set according to any of the claims 16 to 28 wherein said recipient comprises an opening for drinking said drinkable food product wherein the length of any straight line segment running through the centroid of said opening and connecting two points on the circumference of said opening is between 2 and 5 cm.

30. The set according to any of the claims 16 to 29 wherein either a portion of the liquid food component or a portion of the particulate solid food component is packed in said recipient.

31. The set according to any of the claims 16 to 30 wherein both a portion of the liquid food component and the particulate solid food component are separately packed in said recipient.

32. The set according to claim 31 wherein said recipient comprises a divider separating the recipient in a first and second compartment, whereby a portion of the particulate solid food component is packed in said first compartment and a portion of said liquid food component is packed in said second compartment and whereby shortly before the moment of consumption of said drinkable food product said divider can be either removed, partially removed, pierced, partially pierced, ruptured, partially ruptured, disengaged, or partially disengaged, in order to prepare a serving of said drinkable food product.

33. The set according to claim 32 wherein, shortly before the moment of consumption of said drinkable food product, said divider can be either removed, partially removed, pierced, partially pierced, ruptured, partially ruptured, disengaged, or partially disengaged, such that the contents of the first and second compartment can be mixed through shaking within the interior space provided by the combined compartments and can be evacuated through a closable opening in either the first or second compartment.

34. The set according to any of the claims 16 to 29 wherein said particulate solid food component is packed in a first unit for containing and dispensing portions of the particulate solid food component in said recipient and wherein said liquid food component is packed in a second unit for containing and dispensing portions of the liquid food component in said recipient.

35. The set according to any of the claims 16 to 34 wherein said liquid food component and said particulate solid food component have a combined nutritional composition such that the amount of proteins is between 1 .3 g per 100 kCal and 5.0 g per 100 kCal, the amount of carbohydrates is between 7.5 g per 100 kCal and 30 g per 100 kCal, the amount of fiber is between 0.6 g per 100 kCal and 2.5 g per 100 kCal, and the amount of fat is between 1 .6 g per 100 kCal and 6.5 g per 100 kCal.

36. The set according to any of the claims 16 to 34 wherein said portion of said liquid food component and said portion of said particulate solid food component have a combined nutritional composition such that the amount of calories is between 150 and 400 kCal, the amount of proteins is between 3.9 g and 10 g, the amount of carbohydrates is between 22.5 g and 60 g, the amount of fiber is at least 2.5 g per serving, and the amount of fat is lower than 13 g per serving.