Method of producing a heat sterilized infant food product

Abstract

The present invention relates generally to a method of producing a heat sterilized infant food product. The present invention further relates to an compilation of packaged heat sterilized infant food products. The present invention also relates to a device for producing the heat sterilized infant food products, and a data processing system comprising a processor configured to perform the steps of the method of the invention.

Description

Method of producing a heat sterilized infant food product

[0001] The present invention relates generally to a method of producing a heat sterilized infant food product, said method comprising heating an infant food product in a heating vessel, transferring said heated infant food product from said heating vessel to a sterilizing vessel, and heat sterilizing said heated infant food product in said sterilizing vessel by direct steam injection. The present invention further relates to an compilation of packaged heat sterilized infant food products obtained or obtainable by the methods the invention, wherein said compilation comprises or consists of (a) at least one complete meal(s) containing fish, meat or vegetables, and (b) at least one side dishes based on vegetables, wherein each of said packaged heat sterilized infant food products contains furan in an amount of equal to or less than 13 pg / kg. The present invention also relates to a device for producing the heat sterilized infant food products of the invention, and a data processing system comprising a processor configured to perform the steps of the method of the invention.

[0002] Furan [CAS-number 110-00-9, C4H4O], like the methylfurans (2-methylfuran, 3-methylfuran and 2,5-dimethylfuran), is a chemical contaminant that naturally forms during heated food processing, including cooking. Although these substances have always been present in cooked or heated foods, health risks may appear above a certain daily dose of Furan consumption (which is not yet defined), since Furan has been shown to be potentially carcinogenic in animal experiments. The European Commission has asked the European Food Safety Authority (EFSA) for a scientific evaluation on the risk to human health of the presence of furan and methylfurans (2-methylfuran, 3-methylfuran and 2,5- dimethylfuran) in food. Regarding furan occurrence, more than 17,000 analytical results were used in the evaluation, representing the industry average of food industry in the EU, and thereby representing the state of the art in that field. The results were presented in the years 2010 and 2018 / 19. The highest exposures to furan were estimated for infants, mainly from ready-to-eat complete meals and from side dishes based on vegetables (see " Furan in Babynahrung - eine unterschatzte Gesundheitsgefahr?" Doris Metschies, Tobias Morlock (beide CVUA Freiburg), Dr. Maren Hegmanns, Irene Straub, Katja Kaltenbach (al le CVUA Karlsruhe). Due to the comparatively high levels of furan in infant food, infants are exposed to higher levels per kilogram of body weight on average than other age groups, (see "Risks for public health related to the presence of furan and methylfurans in food” EFSA Journal; Vol. 15, Issue 10, October 25, 2017). Whether the temporary intake of high levels of furan in infants poses a particular risk to health cannot be reliably assessed at present based on the available information.However, infants are generally a particularly sensitive population group, which is why furan exposure in infant food should be reduced as a precautionary measure (see Bundesinstitut fur Risikobewertung BfR; FAQ zu Furan in Lebensmitteln des BfR vom 28. Mai 2020).

[0003] As already mentioned, EFSA evaluated the content of Furan in complete meals for infants and side dishes based on vegetables for infants in the EU in the years 2010 and 2018 / 19. It turned out that the Furan content in said meals, although it could be decreased from 2010 to 2018 / 19, was still about 35pg / kg and missed the calculated margin of exposure (MOE) of Furan significantly (see Table 1 of Furan in Babynahrung - eine unterschatzte Gesundheitsgefahr? Doris Metschies, Tobias Morlock (beide CVUA Freiburg), Dr. Maren Hegmanns, Irene Straub, Katja Kaltenbach (alle CVUA Karlsruhe); https: / / www.ua- bw.de / pub / beitrag_printversion. asp?subid=0&Thema_ID=2&ID=3234&Pdf=No&lang=DE.

[0004] Furans are produced from several precursors such as ascorbic acid, amino acids, carbohydrates, unsaturated fatty acids and carotenoids, and are found in a variety of foods including canned and jarred foods as direct packaging after processing impedes its evaporation. It was therefore suggested to re-heat canned or jarred food in an open pot / jar before consumption. But the influence of reheating commercially processed foods on furan concentrations is limited and highly dependent on the consumer behavior which is not predictable (see " Risks for public health related to the presence of furan and methylfurans in food" EFSA Journal; Vol. 15, Issue 10, October 25, 2017). Re-heating Furan contaminated food is thus in itself not sufficient to reduce the Furan content sufficiently, at least not in infant food.

[0005] There is thus a need in the art for means and methods that allow the food industry to provide heat sterilized infant food products and especially heat sterilized complete meals and / or side dishes based on vegetables, with a reduced Furan content, preferably a reduced furan content of equal to or less than 13 pg / kg .SUMMARY OF THE INVENTION

[0006] The present invention relates to a method of producing a heat sterilized infant food product, said method comprising a) heating an infant food product in a heating vessel; b) transferring said heated infant food product from said heating vessel to a sterilizing vessel, and c) heat sterilizing said heated infant food product in said sterilizing vessel by direct steam injection.

[0007] It is preferred that in step a) of the methods of the invention the infant food product is heated in the heating vessel up to a cooking temperature of at least about 80°C, preferably about 90°C and cooked at said cooking temperature for a period of 1 to 10 minutes, 5 minutes being preferred.

[0008] The heating vessel and the sterilizing vessel are in a preferred embodiment interconnected such that the infant food product, preferably the heated infant food product, can be transferred from vessel to vessel, preferably from the heating vessel to the sterilizing vessel.

[0009] It is also envisaged that in the method of the present invention, the heated infant food product is transferred from the heating vessel to the sterilizing vessel through a pipe fluidly connecting said heating vessel and said sterilizing vessel, preferably by means of a pump, preferably a screw spindle pump or a discharge pump, and / or through negative pressure.

[0010] It is also envisaged that in the method according to the present invention, the heated infant food product is transferred in step (b) from the heating vessel to the sterilizing vessel in toto or in batches.[Oil] The present invention also relates to methods as disclosed herein, wherein in step (c) the heated infant food product is heat sterilized in the sterilizing vessel to an F0 value of at least F0=5, preferably of at least F0=8, such as F0=12 or F0=15.

[0012] The present invention further relates to methods as disclosed herein, wherein in step (c) the heated infant food product is heat sterilized in the sterilizing vessel by heating the heated infant product up to a temperature between about 110°C and about 130°C.

[0013] The present invention also relates to the methods as disclosed herein, further comprising a step (d) cooling the heat sterilized infant food product in the sterilizing vessel.

[0014] It is also envisaged that in said step (d) the heat sterilized infant food product is cooled down in the sterilizing vessel by jacket cooling and / or by positive pressure release, jacket cooling being preferred.

[0015] It is further envisaged that in step (d) the heat sterilized infant food product is cooled down in the sterilizing vessel to about 90°C or less, preferably to about 80°C or less, more preferably to a temperature of about 60°C to about 80°C.

[0016] The present invention further relates to methods as disclosed herein, wherein after or preferably directly after step (d), the heat sterilized infant food product is aseptically filled into an aseptic packaging container, preferably at a temperature of about 60°C to about 80°C.

[0017] The present invention further relates to the method as disclosed herein, wherein the heating vessel and / or the sterilizing vessel has an inner volume of at least 1501, preferably of at least 2001, more preferably of at least 4001, even more preferably of at least 8001, and most preferably of at least 16001.

[0018] It is also envisaged that in the method according to any one of the preceding claims, wherein the sterilizing vessel and / or the heating vessel has a circular cross-section with an inner diameter of at least 100 cm, preferably of at least 110 cm, more preferably of at least 200cm.

[0019] It is moreover envisaged that in the method of the present invention, the interconnection of the heating vessel and the sterilizing vessel is by means of a pipe which is isolated and / or heated to prevent loss of temperature.

[0020] It is also envisaged that in the methods of the present invention the heating vessel and / or the sterilizing vessel is / are fed with the infant food product up to 80% (v / v), preferably up to 60% (v / v), more preferably up to 50% (v / v) of their respective fluid carrying capacity.

[0021] It is also envisaged that the methods of the present invention produce a heat sterilized infant food product for infants at an age of 5-8 months and / or for infants at an age of 12-36 months.

[0022] It is envisaged that said infant food product is a complete meal and / or a side dish based on vegetables.

[0023] It is also envisaged that said complete meal is for infants at an age of 12-36 months.

[0024] It is further envisaged that said side dish based on vegetables is for infants at an age of 5 to 8 months.

[0025] It is also envisaged that the heat sterilized infant food product comprises chunks, preferably chunks that are suitable for infants between 5 to 8 months and / or for infants between 12 and 36 months.

[0026] It is envisaged that the infant food product that said complete meal comprises (i) meat or fish with at least 5wt% and up to llwt% of the weight of the complete meal, and / or (ii) vegetables (without potatoes) with a portion of at least 17wt% and up to 55wt% of the total weight of the complete meal, and (iii) one or more of millet, grain such as (selected from) bulgur, couscous or barley, corn semolina, potatoes, pasta (with and without egg), and rice, preferably potatoes, pasta (with and without egg), and rice. Said vegetables comprise one or more vegetables, such as (selected from) pumpkin, carrots, white carrots, parsnip, zucchini, spinach, peas, cauliflower, tomatoes, corn, peppers, and / or eggplant.

[0027] It is also envisaged that said side dish based on vegetables comprises one or more vegetables, such as (selected from) pumpkin, carrots, white carrots, parsnip, zucchini, spinach, peas, cauliflower, tomatoes, corn, peppers, and / or eggplant with at least 40 wt% and up to 90wt% of the total weight of the side dish based on vegetables and optionally potatoes with at least 10 and up to 41wt% of the total weight of the side dish based on vegetables. It is preferred that said side dish based on vegetables contains no added salt, no gluten, and no meat, fish or egg.

[0028] The present invention also relates to compilation of packaged heat sterilized infant food products obtained or obtainable by the method of any one of the preceding claims, wherein said compilation comprises or consists of (a) at least one complete meal(s) containing fish, meat or vegetables, and (b) at least one side dish based on vegetables, wherein each of said packaged heat sterilized infant food products contains furan in an amount of equal to or less than 13 pg / kg.

[0029] It will be understood that the devices of the present invention are made for or are at least suitable to conduct the methods of the present invention. Means and terms that are therefore disclosed in the context of the methods of the present invention may thus equally apply and refer to the respective means and terms as used in the context of the devices of the present invention. For example: if the method discloses that the inner volume of a vessel is for example 16001 then it goes without saying that this will also apply to the vessel of the deviceBRIEF DESCRIPTION OF THE FIGURE

[0030] Figure 1 was extracted from „Furan in Babynahrung - eine unterschatzte Gesundheitsgefahr? Doris Metschies, Tobias Morlock (beide CVUA Freiburg), Dr. Maren Hegmanns, Irene Straub, Katja Kaltenbach (alle CVUA Karlsruhe)". The Figure shows the average reduction of Furan in complete meals and side-dishes based on vegetables from 2010 to 2018 in the EU- albeit Furan was reduced by the food industry, its content is still significant. The 2010 value is on the left; the 2018 / 19 value on the right.

[0031] Figure 2 was also extracted from the above reference. The Table depicts average Furan content in complete meals and side-dishes based on vegetables as evaluate by EFSA in the years 2018 / 2019. MOE values of the different product categories were calculated with the mean furan contents found (consumption amount 190 g jars or 50 g cereal porridge powder, infant 8 kg body weight (approx. 7 months).

[0032] Figure 3 was also extracted from the above reference. The Table shows that in the year 2018 / 2019 there was still a significant amount of Furan in side-dishes based on vegetables and complete meals. The Furan content in complete meals and side dishes based on vegetables was 35 pg / kg on average.DETAILED DESCRIPTION OF THE INVENTION

[0033] The present invention is inter alia based on the surprising finding that heat sterilized infant food products that are produced by a method comprising a) heating an infant food product in a heating vessel, b) transferring said heated infant food product from said heating vessel to a sterilizing vessel, and c) heat sterilizing said heated infant food product in said sterilizing vessel by direct steam injection, result in heat sterilized infant food products with a significantly reduced Furan content. Said Furan content is reduced by about 50 to 60% compared to the same packaged heat sterilized infant food product heat sterilized by a method comprising autoclave sterilization of closed containers comprising the infant food product (Retorting). Retorting is in general a process where a food product is heat- sterilized inside the package, typically in an autoclave. Steriflow® is an autoclave manufacturer, and the model Steriflow Static is an autoclave model that might be used in this regard, see for example https: / / www.steriflow.com / en / autoclaves-sterilization-alimentary / autoclave-sterilization-static / . The heat treatment is applied to generate a commercially sterile product that is stable in ambient conditions prior to opening. By way of producing the heat sterilized infant food products by the methods of the present invention, the inventors determined that the remaining Furan content in said products was on average about 13 pg / kg food product or below, which is remarkable since the EFSA evaluation of Furan content in such products in the year 2018 / 2019 showed that heat sterilized processed infant food in the EU contained, albeit some progress since the year 2010, on average still about 35pg / kg and therefore clearly missed the calculated margin of exposure (MOE) of Furan for cancerogenic and non-cancerogenic effects (see Table 1 of Furan in Babynahrung - eine unterschatzte Gesundheitsgefahr? Doris Metschies, Tobias Morlock (beide CVUA Freiburg), Dr. Maren Hegmanns, Irene Straub, Katja Kaltenbach (alle CVUA Karlsruhe) ; . https: / / www.ua- bw.de / pub / beitrag_printversion.asp?subid=0&Thema_ID=2&ID=3234&Pdf=No&lang=DE.

[0034] The methods of the present invention relate to a method of producing a heat sterilized infant food product, but it is also contemplated that all these methods refer additionally or alternatively to methods of producing a packaged heat sterilized infant food products. It is preferred that said heatsterilized, and preferably packaged, infant food product is a complete meal as disclosed herein and / or a side dish based on vegetables as disclosed herein.

[0035] The heating step in the heating vessel and the direct transfer of the product into the sterilizing vessel allows on the one hand for a gentle heating of infant food products. And on the other hand, for a flexible and fast process / method that is cost-efficient and allows for a continuous production of heat sterilized infant food products. One reason for this is that once the heated product is transferred from the heating vessel to the sterilizing vessel, it is possible to clean, reload and heat the heating vessel, while the sterilizing vessel is still in its sterilization program. In this respect, one entire and completed cooking and sterilization process according to the present invention can be considered batchwise (or discontinuous), since the contents of the heating vessel are transferred to the sterilization vessel and further processed there. When the sterilization process begins in the sterilization vessel, the heating vessel is typically empty to start with and, as explained, is cleaned and reloaded. This batch-wise character also allows cooling the heat sterilized infant food product in the sterilizing vessel, as described herein. Provided that several heating / sterilizing vessel pairs are used in parallel, it is even possible to aseptically package the heat sterilized infant food product continuously. Another advantage of the method and device of the present invention is that it is not necessary to keep the content of the heating vessel and / or the vessel itself sterile or aseptic, respectively, while reaching the cooking temperature. The heating vessel can thus be opened and closed (e.g. for feeding it), if desired, without further ado, since it is not necessary to keep its content and / or the vessel itself sterile or aseptic, respectively, even while reaching the cooking temperature. This includes that the different ingredients of the infant food product can be fed (for example via an open lid of the heating vessel or via a feeding regime that directly feeds into the heating vessel) at different times during the heating process, e.g., at different time points reflecting the different cooking times of the different ingredients (vegetables might need for example a different cooking time when compared with pasta, rice, or meat or fish etc.). It is also envisaged that the ingredients of the infant food products are washed (if necessary, e.g. tomatoes are typically washed), peeled (if necessary, e.g. carrots or potatoes are typically peeled ), pre-cut (if necessary e.g. cut to chunks that are swallowable by the infants at an age of below 12 months, 5 to below 12 months, 5 to 8 months and / or 12 to 36 months), minced or grinded (e.g. poultry and Fish is sometimes grinded in order to prevent the risk of fish bones or bone fragments in the food product) pre-cooked (if necessary) and / or pre-mixed if desired. It is preferred that said "chunks" consist of or comprise particulate ingredients greater than 5mm in diameter. Meats and Fish are for example sometimes pre-cooked (e.g. blanched with steam or hot water) and also some vegetables might be pre-cooked (typically blanched) if desired. It is well known that the ingredients can be used fresh (e.g. a freshly peeled and cut carrot) or they can be used in deep-frosted form, or mixtures ofboth, depending on the circumstances. "Pre-cooking" of fish or meat is preferably for 10 minutes, (or shorter or longer, depending on the ingredient). The above-mentioned measures of pre-cooking and pre-mixing are possible but not mandatory. All these measures disclosed hereinabove are well-known to the skilled person in food industry, belong to the typical routine of food industry, and can easily be adapted, see for example the textbook: "Food Processing Technology, Principles and Practice; A volume in Woodhead Publishing Series in Food Science, Technology and Nutrition; Fourth Edition- 2017".

[0036] The methods of the present invention and the devices employ vessels. Herein, a vessel is either denoted as a sterilizing vessel or a heating vessel, but both are "vessels". It is envisaged that the heating vessel and the sterilizing vessel are identical, i.e., they have the same geometry, volume and / or dimensions. Alternatively, the heating and the sterilizing vessel may have different geometry, volume and / or dimensions. A vessel like a sterilizing and / or heating vessel may be a container, a barrel, a tank, a pot, a kettle or the like. It is understood that the vessels of the present invention are cooking vessels, such as steam cooking vessels, that are typically used in the food industry. It is thus envisaged that a tubular system such as that used for continuous production in UHT processes is not understood as a vessel by the skilled person. Tubular UHT systems such as the RotaTherm Continuous Cooker are for example disclosed in WO2012 / 177119. Preferably, the vessel is made of an inert material like steel, preferably stainless steel. The vessel may have a basically cylindrical shape. For example, the vessel may have a basically right circular hollow cylinder shape with two parallel annular bases perpendicular to the cylinder's axis. A vessel is typically closed with a lid. As regards the vessel dimension it is preferred that the sterilizing vessel and / or the heating vessel has / have a circular cross-section with an inner diameter of at least 80, 85, 90, 95, 100, 105, 110, 115, 120, 125 or 130 cm, preferably of at least 140, 150, 160, 170, 180, 190, 200, 205, 210, 220cm, 200cm being preferred. Additionally, or alternatively, the heating vessel and / or the sterilizing vessel has / have an inner volume of at least 150, 200, 250, 300, 3501, preferably of at least 400, 500, 600, 700, 7501, even more preferably of at least 8001, 9001, 10001, 11001, 12001, 13001, 1400,1, 15001, or 16001 ("at least" thereby includes the following value as well, i.e. at least 800 includes 800 as well). The inner volume of the sterilizing vessel is in a preferred embodiment 16001.

[0037] The vessels may have specific features. For example, the heating vessel and / or the sterilizing vessel may comprise a, preferably rotatable, scrapper element. This may be advantageous for preventing adhesion of the infant food product at the inner surface of the respective vessel and / or to support to circulation of the infant food product within the vessel during heating and / or sterilizing.

[0038] Additionally, or alternatively, the heating vessel and / or the sterilizing vessel may comprise a, preferably rotatable, cutting element. This is advantageous to reduce piece and / or particle size of one or more components and / or ingredients of the infant food product and thus, for ensuring a more homogeneous texture, if necessary.

[0039] Additionally, or alternatively , the heating vessel and / or the sterilizing vessel may comprise a, preferably dynamic, mixing element. This may be advantageous for ensuring that the infant food product is subjected to the heat during heating and / or sterilizing homogeneously and / or faster.

[0040] Additionally, or alternatively, the heating vessel and / or the sterilizing vessel may comprise a, preferably dynamic, dispersing element. This may be advantageous in case of, e.g., frozen, sticky and / or easy agglomerating infant food product ingredients and / or components to ensure a homogeneous distribution throughout the infant food product.

[0041] In step a) the infant food product, and in particular its ingredients that have been fed into the heating vessel, is / are heated in a heating vessel, preferably up to a "cooking temperature" of about 90°C. "About" thereby denotes an accepted deviation of + / - 10°C, preferably of + / -5°C. The respective infant food product is composed of said "ingredients". For example, the infant food product may be heated up to a cooking temperature of at least 80°C, of at least 85°C, of at least 90°C, of at least about 95°C, or of at least about 100°C, etc. Additionally or alternatively, the infant food product may be heated up to 85°C, 86°C, 87°C, 88°C, 89°C, 90°C, 91°C, 92°C, 93°C, 94°C, 95°C, 96°C, 97°C, 98°C, 99°C or 100°C. Additionally or alternatively, the infant food product may be heated up to a temperature between 85°C and 100°C or between 90°C and 100°C, or between 85°C and 95°C, or between 90°C and 95°C, wherein "between" includes the end values as well (e.g. between 85°C and 100°C will include 85°C and 100°C as well). Heating up the infant food product to a cooking temperature allows for heating, cooking, direct steam cooking, and / or boiling the infant food product. Heating up the infant food product also ensures that all or at least most of the components / ingredients of the infant food product have a temperature within one of the mentioned temperature ranges of between 85°C and 100°C or between 90°C and 100°C, or between 85°C and 95°C, or between 90°C and 95°C, wherein "between" includes the end values as well. This may be beneficial for the heat sterilization process in step c). A preferred cooking temperature is about 90°C (+ / -5°C) . A preferred range is between 85°C and 95°C. It will be understood that these temperatures and / or ranges relate to the temperature of the product in the heating vessel. Means and methods to measure such temperatures are well known to the skilled person and industry standard. It is preferred that said heating up to the cooking temperature is achieved with direct steam injection and / or jacket heating. It is more preferred that direct steam injection is conducted up to a temperature of about 50°C. "About" thereby denotes anaccepted deviation of -5 °C and +10°C, i.e., 45°C, 46°C, 47°C, 48°C, 49°C, 50°C, 51°C, 52°C, 53°C, 54°C, 55°C, 56°C, 57°C, 58°C, 59°C or 60°C. The remaining heating up to the cooking temperature including the holding time of the heated infant food product at said cooking temperature may then be conducted with a jacket heater or another heating system (direct steam injection being less preferred). It is also envisaged that for heating the infant food product in the heating vessel up to the cooking temperature including the holding time of the heated infant food product at said cooking temperature, a jacket heater or other indirect heating system is used. It is also envisaged that only direct steam injection is used for heating the infant food product in the heating vessel up to the cooking temperature and preferably also including the holding time of the heated infant food product at said cooking temperature. It is envisaged that the heating in the heating vessel is not limited to a specific heating system. The preferred heating in said heating vessel uses a direct steam injection up to a temperature of about 50°C, followed by a jacket heating system which heats the infant food product in the heating vessel up to the cooking temperature also including the holding time of the heated infant food product at said cooking temperature.

[0042] The "holding time of the heated infant food product" at the intended cooking temperature in the heating vessel is typically about 10 minutes, preferably about 5 minutes. "About" thereby denotes an accepted deviation of + / -5 minutes, and preferably of + / -1 minute. Additionally, or alternatively, the holding time in the heating vessel is 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19 or 20 minutes. Additionally, or alternatively, the holding time can be between 1 and 10 minutes, 1 and 5 minutes, 2 and 20 minutes, 2 and 15 minutes, 2 and 10 minutes, 3 and 15 minutes, 3 and 10 minutes, 3 and 8 minutes, 3 and 5 minutes, 4 and 10 minutes, 4 and 8 minutes, 4 and 6 minutes, 4 and 5 minutes, 5 and 10 minutes, 5 and 8 minutes, 5 and 7 minutes, wherein "between" includes the end values as well (e.g. between 4 and 5 minutes will include 4 and 5 minutes as well). A preferred holding time is about 5 minutes(+ / -l minute). It will be understood that the main purpose of the holding time is to bring all ingredients of the infant food product in the heating vessel to the same temperature (the cooking temperature as described hereinbefore). It is thus not necessary that some or all of the ingredients of the infant food product in the heating vessel are cooked (cooked through or ready cooked) after said holding time (yet this is not excluded).

[0043] It is preferred that said cooking temperature is about 90°C (+ / - 5°C) and said holding time at said cooking temperature is about 5 minutes (+ / - 1 minute).

[0044] As already disclosed hereinbefore, it is not necessary to keep the content of the heating vessel and / or the vessel itself sterile or aseptic, respectively, while reaching the cooking temperature. This includes that the different ingredients of the infant food product can be fed (for example via an openlid of the heating vessel or via a feeding regime that directly feeds into the heating vessel) at different times during the heating process, e.g., at different time points reflecting the different cooking times of the different ingredients of the infant food product. The heating vessel is heated during that time, but its content has typically not yet reached the cooking temperature. It is thus envisaged in a preferred embodiment, that the heating step (a) of the methods of the present invention, wherein the infant food product, and in particular the ingredients of the infant food product are heated up to the cooking temperature, is at least 5 minutes and up to 1 hour, e.g., 5 to 60 minutes, 5 to 55, 5 to 50, 5 to 45, 5 to 40, 5 to 35, 5 to 30, 5 to 25, 5 to 20, 5 to 15, or 5 to 10m minutes. It is preferred that said heating time is for 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 209, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39, 40, 41, 42, 43, 44, 45, 46, 47, 48, 49, 50, 51, 52, 53, 54, 55, 56, 57, 58, 59, or 60 minutes (or even longer but not more than 2 hours). 20 to 40 minutes are preferred. 30 to 45 minutes are more preferred. 30 to 40 minutes are most preferred.

[0045] All these technical measures disclosed hereinabove are well-known to the skilled person in food industry, belong to the typical routine of food industry, and can easily be adapted, see for example the textbook: "Food Processing Technology, Principles and Practice; A volume in Woodhead Publishing Series in Food Science, Technology and Nutrition; Fourth Edition- 2017. It is also industry standard that such process steps, e.g. the steam production process, the cooking, the sterilization, the aseptically filling etc., is partly or fully automated in order to constantly monitor all the steps, avoiding malfunctions that would damage the final packaged infant food product and slow down the production process. It is envisaged to use an automatic control system, with which the device and process / method is constantly monitored. Any variation in values is immediately identified and recorded and adapted.

[0046] Once the infant food product has been heated in the heating vessel in accordance with the present invention, it is transferred from said heating vessel to a sterilizing vessel, wherein it is heat sterilized, preferably by direct steam injection. Said transfer takes place in a preferred embodiment directly after the intended holding time of the heated infant food product described herein above. "Directly after" means within less than or equal to 10 minutes, i.e., 10, 9, 8, 7, 6, 5, 4, 3, 2, 1 or 0 minutes, less than or equal to 5 minutes being preferred. What is most preferred is that the transfer starts immediately after the holding time of the heated infant food product .

[0047] The vessels (heating and sterilizing vessel) are therefore interconnected to transfer the heated infant food product between the vessels. The vessels are preferably interconnected with a pipe. The transfer from heating to sterilizing vessel (or vice versa) is preferably achieved with a pump system or other means, which can transfer the heated infant food product from one vessel to the other vessel, preferably from the heating vessel to the sterilizing vessel. The heated infant food product is preferablytransferred through a pipe fluidly connecting said heating vessel and said sterilizing vessel, e.g. by means of a pump or through other means. "Other means" includes positive or negative pressure for example vacuum based systems, to name one, but such transfer means are well-known to the skilled person in the food industry. A pump is preferred in the context of the methods and devices of the present invention. Said pump is preferably a screw spindle pump or discharge pump.

[0048] What follows is that the heated infant food product reaches the sterilizing vessel with a temperature of about 10 °C below the cooking temperature. "About" thereby denotes an accepted deviation of + / - 5°C. For example, the heated infant food product may reach a cooking temperature in the heating vessel of 90°C and may than reach the sterilizing vessel with a "transfer temperature" of at least 80°C, preferably with 85°C (+ / - 5°C), i.e. of 80, 81, 82, 83, 84°C,85°C, 86°C, 87°C, 88°C, 89°C or 90°C. A transfer temperature (with which the heated infant food product reaches the sterilizing vessel) of 85°C (+ / - 1°C) is preferred.

[0049] It is also envisaged (but not mandatory) that said interconnection between the vessels for the transfer of the heated infant food product from the heating vessel to the sterilizing vessel is isolated to prevent loss of temperature and / or said interconnection is heated (e.g., the pipe and / or pump etc.) in order to maintain the cooking temperature and / or to minimize potential temperature loss while transferring the heated infant food product from the heating vessel to the sterilizing vessel.

[0050] It is also envisaged to pre-heat the sterilizing vessel before the heated infant food product is transferred from the heating vessel into it. Said pre-heating of the sterilizing vessel is preferably at a temperature of about 80°C ("about" thereby denotes an accepted deviation of + / -5 °C), i.e., 75, 76, 77, 78, 79, 80, 81, 82, 83, 84, or 85°C. 80°C is preferred in this context. It is envisaged that the sterilizing vessel is pre-heated uniformly (the whole vessel) or partly. It is for example preferred to pre-heat the intended headspace to a higher temperature as the filling volume (the part of the vessel that will be filled with the heated infant food product) of the sterilizing vessel. The headspace may be pre-heated to 100°C (+ / - 5°C) while the filling volume of the sterilizing vessel (that part of the vessel that will be filled with the heated infant food product) may be pre-heated to 80°C (+ / - 5°C).

[0051] It is preferred that the cooking temperature in the heating vessel is about 90°C (+ / - 5°C) with a holding time of about 5 minutes (+ / - 1 minute) and a transfer temperature (with which the heated infant food product reaches the sterilizing vessel) of about 85°C (+ / - 5°C).

[0052] It is envisaged that in step b) of the methods of the present invention the heated infant food product is transferred from the heating vessel to the sterilizing vessel in toto or in batches (batchwise).

[0053] Without wishing to being bound by theory, it is believed that the sterilizing process in which the product is sterilized with direct steam passing through the infant product (while sterilizing it), produces less Furan than in the standard retorting and / or UHT-methods (wherein UHT denotes Ultra- High Temperature and refers to heat sterilizing methods that heat sterilize the food product with a temperature above 130°C, preferably with a temperature of at least 135°C, more preferably with a temperature of at least 135°C and up to 150 °C (or more)); and expels Furan which is formed and / or has been formed in the food product during heating and / or heat sterilization of the infant food. A headspace in the sterilizing vessel might be supportive as well, since it is possible that the direct steam expels the accruing Furan into said headspace where it either remains or is released (e.g. with a valve) but this is a theory. All in all, it was much to the surprise of the inventors that the methods of the present invention resulted in a continuous and significant reduction of Furan in a plurality of different heat sterilized infant food products, such as complete meals and / or side dishes based on vegetables. Said reduction is remarkable since the packaged heat sterilized infant food products, such as complete meals and / or side dishes based on vegetables, that are produced with the methods of the present invention contain for the first time Furan in an amount which is equal to or less than 13 pg / kg, independent of the infant food product (see the appended Examples).

[0054] The methods of the present invention are in a preferred embodiment for producing a packaged heat sterilized infant food product, preferably a complete meal as disclosed herein and / or a side-dish based on vegetables as disclosed herein with a Furan content which is equal to or less than 13 pg / kg. It will be understood that said packaging is under aseptic conditions as described herein elsewhere.

[0055] It is also contemplated that the methods of the present invention are in a preferred embodiment for producing a plurality of packaged heat sterilized infant food products, preferably a plurality of complete meals as disclosed herein and / or a plurality of side dishes based on vegetables as disclosed herein, wherein the mean average Furan content in said plurality is equal to or less than 13 pg / kg. It is also contemplated that the methods of the present invention are in a preferred embodiment for producing a plurality of heat sterilized infant food products, preferably a plurality of complete meals as disclosed herein and / or a plurality of side dishes based on vegetables as disclosed herein, wherein the Furan content in each of said infant food products is equal to or less than 13 pg / kg. It will be understood that the above mentioned "plurality" relates to "different" or "distinguishable" complete meals and / or "different" or "distinguishable" side-dishes based on vegetables. It is also contemplated that the above methods refer to methods of packaged heat sterilized infant food products. A "plurality" means at least 2.

[0056] The methods of the present invention are in another preferred embodiment for producing a heat sterilized infant food product, such as a complete meal as disclosed herein or a side dish based on vegetables as disclosed herein, with reduced Furan content. Said reduction is thereby in comparison to retorting, wherein the sterilization is to an F0 value of at least F0=5, preferably F0=8, more preferably F0=12 or F0=15. Said reduction of the Furan content is by at least 50%, or 65%. Retorting is in general a process where a food product is heat-sterilized inside the package, typically in an autoclave. Steriflow® is an autoclave manufacturer, and the model Steriflow Static is an autoclave model that might be used in this regard. The methods of the present invention are in another preferred embodiment for reducing the Furan content in a heat sterilized infant food product, preferably in a complete meal or a side dish based on vegetables.

[0057] " Direct steam injection" is a very well-established heating means in the food industry. Direct steam injection means in essence that the hot steam is directly injected into the infant food product to obtain a rapid heat transfer. Discharging of the steam bubbles into the infant food product may take various forms, e.g. either adding steam through apertures around the skin of the vessel or through a lance positioned inside the vessel, or both. Steam injectors may be engineered to create a turbulent zone within the steam injector vessel to help mix the steam and infant food product. It is preferred that the methods and devices of the present invention make use of direct steam injection in the sterilizing vessel. The sterilizing vessel is in a less preferred embodiment heated (and the infant food product thereby heat-sterilized) by steam infusion, which is a direct-contact heating process in which steam condenses on the surface of the pumpable infant food product. Unlike direct steam injection the steam infusion process surrounds the infant food product with steam as opposed to passing steam directly through the infant food product.

[0058] Heating with direct steam injection technically requires a headspace (the area above the fed infant food product in a vessel) in the respective heating and / or sterilizing vessel and it is thus envisaged that in the methods and devices of the present invention, the sterilizing vessel and optionally also the heating vessel is fed with the respective infant food product up to 90% (v / v), i.e. up to 90, 85, 80, 75, 70, 65, 60, 55, 50 or 45% (v / v) of the respective fluid carrying capacity of the respective vessel. It is of course also possible to feed the sterilizing vessel and optionally also the heating vessel even below the mentioned 45% (v / v) of the respective fluid carrying capacity, but this is less preferred as the process would then become uneconomical. Alternatively, it is envisaged that the headspace in the respective vessel above the respective infant food product is up to 55%, i.e. up to 55, 50, 45, 40, 35, 30, 25, 20, 15, or 10%(v / v) of the respective fluid carrying capacity of the respective vessel. In a preferred embodiment the inner volume of the sterilizing vessel and / or the heating vessel is 16001 and is fed with the respective infant food product up to 60% (v / v), preferablyup to 50% (v / v)of the fluid carrying capacity. The preferred headspace of the heating vessel and / or the sterilizing vessel is about 40% (v / v), or 50% (v / v), wherein "about" includes a deviation of + / -5.

[0059] "Sterilization" or "Heat-sterilization", "heat-sterilized infant food products" of the present invention (e.g., step (c) of the methods of the invention) refers in general to an inactivation of viable vegetative and permanent forms of key germs such as Clostridium sporogenes or Clostridium botulinum. It is envisaged that within the context of the present invention the heated infant food product is heat sterilized in the sterilizing vessel to an F0 value of at least F0=5, 6, 7 , 8, 9, 10, 11, 12, 13, 14 or 15, preferably to an F0 value of at least F0=8. (at least thereby includes the value as such). An F0 value of 1 is the heat effect (killing effect) of 121.1 °C within one minute, depending on the z value, which is specific for different microorganisms. Clostridium sporogenes or Clostridium botulinum are preferred in this context, Clostridium botulinum is more preferred. The heat sterilization results in a commercially sterile product that is stable (sometimes also denoted as shelf stable) in ambient conditions (preferably 20°C, 25°C or 40°C, 25°C being preferred) prior to opening of the packaged heat sterilized infant food product. Additionally, or alternatively, the heat sterilized infant food product is heat sterilized in accordance with governmental stipulations, food safety standards and / or health safety recommendations.

[0060] It is therefore envisaged that in the methods of the present invention (e.g., in step (c)) the heated infant food product is sterilized in the sterilizing vessel by heating the heated infant product up to a temperature between about 110°C and about 130°C, preferably up to a temperature between about 115°C and about 130°C, more preferred up to a temperature between about 120°C and about 130°C, and even more preferred up to a temperature between about 120°C and about 125°C. "About" thereby denotes an accepted deviation of + / -2°C. It is preferred that a temperature of 130°C is not exceeded. A temperature between 120°C and 125°C is most preferred. Additionally, or alternatively, the sterilizing temperature in the heating vessel is 118, 119, 120, 121, 121.1, 122, 123, 124, 125, 126, 127, 128, 129, or 130°C. The sterilization time and temperature is set to heat sterilize the infant food product in the sterilizing vessel to an F0 value of at least F0=5, 6, 7, 8, 9, 10, 11, 12, 13, 14 or 15, preferably to an F0 value of at least F0=8. Said process takes typically more than 4 minutes, preferably more or equal to 5 minutes but typically not more than 10 minutes. The sterilization time is thus preferably 5 to 10 minutes (including 5 and 10 minutes as such). This process is partly or fully automated in order to constantly monitor all the steps, avoiding malfunctions that would damage the final packaged infant food product and / or slow down the production process. It is envisaged to use an automatic control system, with which the device and process / method is constantly monitored. Any variation in values is immediately identified and recorded and adapted.

[0061] It will be understood that the methods of the present invention do not correspond to the so- called UHT method, wherein UHT denotes Ultra-High Temperature. UHT methods refer to heat sterilizing methods that heat sterilize the food product with a temperature above 130°C, preferably with a temperature of at least 135°C, more preferably with a temperature of at least 135°C and up to 150 °C (or more); such UHT methods are specifically excluded from the present invention. Said UHT heat treatment takes preferably 4 minutes or less than 4 minutes. It is thus envisaged that the devices and methods of the present invention exclude UHT heat sterilization, and in particular UHT heat sterilization that heat sterilizes the food product with a temperature of at least 135°C, preferably of at least 135°C and up to 150°C for 4 minutes or less than 4 minutes.

[0062] The methods according to the present invention may further comprise a step (d) cooling the heat sterilized infant food product in the sterilizing vessel. Said cooling can be achieved with well- known means and methods in the art (jacket cooler for example). This cooling may be advantageous to not expose the heat sterilized infant food product longer than required to the sterilizing temperatures, since that may negatively impact nutritional and / or organoleptic features of the heat sterilized infant food product. Thus, the method of the invention may comprise after step c) a step d) cooling the heat sterilized infant food product in the same sterilizing vessel i.e. the infant food product remains in the sterilizing vessel and the sterilizing vessel is then cooled down after the sterilization. The sterilization vessel is therefore heated up and then cooled down in succession. Preferably, in said step d) the heat sterilized infant food product is cooled down to about 90°C or less, preferably to about 80°C or less. For example, the heat sterilized infant food product may be cooled down in the sterilizing vessel after step c) to a temperature of about 85°C or of about 80°C or of about 75°C. It is preferred that the heat sterilized infant food product is cooled down in the sterilizing vessel to a temperature, sometime also denoted as "cooling temperature", of between 50°C and 90°C or between about 60°C and about 80°C, wherein "between" includes the end values as well (e.g., between 50°C and 90°C will include 50°C and 90°C as well). The heat sterilized infant food product is thus cooled down in the sterilizing vessel to a temperature of between 55°C and 60°C, or between 55°C and 65°C, or between 55°C and 70°C, or between 55°C and 80°C, or between 55°C and 85°C, or between 60 and 80°C, or between 60°C and 85°C, or between 60°C and 75°C, or between 60°C and 65°C. A temperature of between 60°C and 80°C is preferred in this context. A temperature of 80°C + / -5°C is also preferred.

[0063] The heat sterilized infant food product may be cooled down in the sterilizing vessel with jacket cooling and / or by positive pressure release. Jacket cooling is preferred. Jacket cooling has the advantage that the heat sterilized infant food product can be cooled down homogeneously. Cooling means may be means for directing cold water and / or cold liquid around the sterilizing vessel, thereby cooling the heat sterilized infant food product in the sterilizing vessel through heat exchange andheating up the water and / or liquid in the cooling means. The direct steam injection used for the sterilization of the infant food product can create a positive pressure in the sterilizing vessel which can be seen as a positive vapor pressure of the water used for steam injection. Releasing the positive pressure can result in cooling effects due to evaporation at the infant food product surface in the sterilizing vessel. Cooling by positive pressure release can be used for flash cooling due flash evaporation.

[0064] Preferably, the sterilizing vessel with the heat sterilized infant food product may be cooled down in step d) by jacket cooling and / or by positive pressure release, jacket cooling being preferred.

[0065] The methods of the present invention also provide for a "hot filling" of the heat sterilized infant food product, which excludes in a preferred embodiment "cold filling", whereby "cold filling" means filling of the heat sterilized infant food product at a temperature of below 30°C. It is thus envisaged that the heat sterilized infant food product is aseptically filled in a packaging container, preferably at a temperature of between about 60°C and about 80°C, wherein "about" includes an accepted deviation of + / -5°C, and wherein "between" includes the end values as well (e.g., between 60°C and 80°C will include 60°C and 80°C as well). The heat sterilized infant food product is thus aseptically filled into a packaging container at a temperature of between 55°C and 60°C, or between 55°C and 65°C, or between 55°C and 70°C, or between 55°C and 80°C, or between 55°C and 85°C, or between 60 and 80°C, or between 60°C and 85°C, or between 60°C and 75°C, or between 60°C and 65°C. A temperature of between 60°C and 80°C is preferred in this context. A temperature of 80°C + / -5°C is also preferred. It will be understood that the packaging container (also denoted as package), such as a jar, can or dish, into which the heat sterilized infant food product is filled aseptically, is already aseptic, i.e., it has been treated to become aseptic before, as disclosed herein elsewhere. It will be understood that the abovedescribed filling temperature is preferably equal to or below the respective cooling temperature.

[0066] It is preferred that the aseptically filling is conducted after the cooling step (d) and preferably "directly after" the cooling step (d) where the heat sterilized infant food product is cooled down in the sterilizing vessel to the above disclosed "cooling temperature". "Directly after" means that the holding time of the heat-sterilized and cooled down infant food product in the sterilizing vessel after the cooling step is up to 15 minutes, i.e., 15, 14, 13, 12, 11, 10, 9, 8, 7, 6, 5, 4, 3, 2, 1 or 0 minutes ("up to" thereby includes the value, i.e., up to 10 minutes includes 10 minutes as well). A holding time up to 5 minutes is preferred. What is most preferred is that the aseptically filling starts once the cooling temperature disclosed herein above, such as between 90°C and 50°C or between 90°C and 55°C, or between 85°C and 55°C, or between 80°C and 60°C (as described directly hereinabove) is reached.

[0067] It thus follows that after step c), preferably after step d), the heat sterilized infant food product may be transferred from the sterilizing vessel to an aseptic packaging container, e.g., by an aseptic filler. Aseptic processing such as aseptic filling is in general a processing technique wherein heat sterilized infant food products are aseptically filled and packaged into previously sterilized (and therefore aseptic) packaging containers under sterile conditions to produce shelf-stable products as disclosed herein elsewhere. An aseptic filler fills the heat sterilized infant food product aseptically in an aseptic package (also denoted as packaging container), e.g. an aseptic jar or an aseptic dish under sterile conditions and seals the package, e.g. with an Press-on Twist-Off cap or with a sealing film or foil. Tetra Pak, e.g., provides such well-known aseptic fillers. Said transfer into the package may be realized by a pipe that connects the aseptic filler and an opening of the sterilizing vessel, directly or e.g. through a (controllable) valve. Alternatively, the heat sterilized infant food product may be directly transferred from the sterilizing vessel to the aseptic packaging container, for example by tipping the sterilizing vessel and / or by opening a valve at an opening of the sterilizing vessel that is positioned above the sterilized packaging container (also denoted as package). In that case it will be necessary to seal the package under sterile conditions with the above-mentioned measures. Preferably, the heat sterilized infant food product is aseptically filled in an aseptic packaging container. Filling may be facilitated and / or supported by pressurization, for example by pressurization using an (e.g. chemically) inert gas like nitrogen and / or gas composition comprising e.g. nitrogen, e.g., provides such aseptic fillers.

[0068] The skilled person is well aware of means and methods for providing aseptic packages or packing containers, such as dishes or jars - in order to become "aseptic", the package can be treated e.g. with a heated hydrogen peroxide bath (a hydrogen peroxide concentration of e.g. 30% is heated at 70°C for a couple of seconds > hydrogen peroxide is then eliminated from the packaging material using e.g. hot air); glass jars are typically treated with heat, e.g. in an autoclave. Steriflow® is an autoclave manufacturer, and the model Steriflow Static is an autoclave model that might be used in this regard.

[0069] The packages or packaging containers or the like as used herein refers in general to cans, jars pouches, composite packaging, and dishes. Jars are typically made of glass, dishes are typically made of plastic and / or composite material, composite packaging, such as the well-known Tetra Pak® consist of composite material. Jars and dishes are preferred.

[0070] It is envisaged that for quantification of the furan content in the heat sterilized infant food products, the "method for the detection of Furan" is a method wherein the furan content is analyzed preferably by Headspace Gas chromatography-mass spectrometry (HS-GC-MS) or by Headspace solid-phase microextraction coupled to gas chromatography-mass spectrometry (HS-SPME-GC-MS), preferably by HS-GC-MS. It is also preferred that said method is in conformity with the Commission Recommendation (EU) 2022 / 495 of 25 March 2022 on monitoring the presence of furan and alkylfurans in food in section 2 and 3. The method for analyzing the Furan content as disclosed herein thus complies with the criteria (f), preferably (e) and (f), more preferably (d), (e) and (f), even more preferably (b), (c), (d), (e) and (f), and most preferred with criteria (a) to (f) of the following Table 1.

[0071] Table 1: Criteria for a method for the detection of Furan in conformity with the Commission Recommendation (EU) 2022 / 495 of 25 March 2022 on monitoring the presence of furan and alkylfurans in food, therein no. 3 of the Recommendation

[0072] The established and accepted limit of quantification (LOQ) for Furan in food for infants and small children, i.e., in the infant food products as disclosed herein, is 5 pg / kg, see Table 1 above. The established and accepted limit of detection (LOD) for Furan in food for infants and small children is 1.5 pg / kg, see Table 1 above. "LOD" means limit of detection and is the lowest concentration of a substance that can be detected using standard tests, but which is too small to be measured with certainty (which is the official definition of EFSA, see https: / / www.efsa.europa.eu / en / glossary / lod).LOQ" means the lowest concentration of a substance that can be measured with certainty using standard tests (which is the official definition of EFSA, see https: / / www.efsa.europa.eu / en / glossary / loq).

[0073] It is preferred that the term "Furan in an amount which is equal to or less than X pg / kg" or similar terms used herein which refer to a Furan content and contents" below" that value or "less than" it, relates to a range whose lower limit is preferably said LOD of Furan, which is in the context of the present invention 1.5 pg / kg. Said LOD is thereby preferably included in said range as its lower limit. For example: a packaged heat sterilized infant food product which contains furan in an amount of equal to or less than 13 pg / kg, means that this product contains in a preferred embodiment Furan in a range of 1,5 pg / kg to 13pg / kg, whereby the endpoints 1,5 and 13 would be included; a packaged heat sterilized infant food product which contains Furan in an amount equal to or less than 10 pg / kg, preferably equal to or less than 9 pg / kg, therefore contains Furan in a preferred embodiment in a range of 1,5 pg / kg to lOpg / kg, preferably 1,5 pg / kg to 9pg / kg (endpoints included); etc. It is alternatively envisaged that the lower limit of the range as disclosed directly herein above refers to a range in itself reflecting the technical meaning of LOD and LOQ -for exam pie: a Furan content less than e.g., lOpg / kg means a range of 1,5 to 10, with the proviso that values between 1,5 LOD to 5 LOQ (1,5 end value included) are not quantifiable, while values of 5 or above are quantifiable. This means that "Furan in an amount which is equal to or less than X pg / kg" refers preferably to range, wherein the lower end of the range, i.e., the lower Furan value is characterized by an LOD of 1,5 and an LOQ of 5. This is achieved when the Furan content is analyzed with a method for the detection of Furan as disclosed herein (e.g., directly above in Table 1 and the corresponding explanations).

[0074] A complete meal is suitable for consumption as a meal on its own without the need to supplement other foods. A complete meal thus provides one nutritionally balanced serving for an infant at its respective age of 12 to 36 months. It is envisaged that in accordance with ANNEX II 1.3. - 1.5. of the COMMISSION DIRECTIVE 2006 / 125 / EC of 5 December 2006 on processed cereal-based foods and baby foods for infants and young children, a packaged infant food product that is designated as a complete meal contains total protein in the product (independent of its source) in an amount of at least 3 g / 100 kcal (at least includes 3g / 100kcal as well). It is preferred that the complete meal contains total protein in the product (independent of its source) in an amount of up to 10g / 100 kcal, i.e., 3.5, 4, 4.5, 5, 5.3, 5.4, 5.5, 5.5, 6, 6.5, 7, 7.2, 7.3, 7.4, 7.5, 8, 8.5, 9, 9.5 or 10g / 100 kcal, up to 7g / 100 kcal being preferred. "Up to" includes the named value as well, e.g., up to 7 g / lOOkcal includes 7g / 100kcal as well. The typical consumption size of a complete meal of the present invention ranges from about 230-260g "About" thereby denotes an accepted deviation of + / - 30g. Additionally, or alternatively, the consumption size of a complete meal is 180g, 190g, 200g, 210g, 220g, 230g, 240g,250g, 260g, 270g, 280g, or 290g. A complete meal is ready-to-eat, i.e., it is possible, yet not necessary, to heat the meal which makes its taste, smell and texture more pleasant and attractive for an infant to eat, but it is not necessary to cook the complete meal. It will be understood that said complete meal may be consumed as is (room temperature) or after having been heated to an acceptable temperature for consumption by the respective infant.

[0075] A complete meal of the present invention is preferably for an infant at an age of 12 to 36 months.

[0076] The complete meals of the present invention may contain fish, meat or vegetables. "A complete meal with "vegetables" thereby excludes the presence of fish or meat, i.e., said complete meal does not contain fish or meat, and, therefore, may also be denoted as a "vegetarian complete meal". Complete meals with fish or meat may of course contain vegetables (see below). "Meat" refers to chicken, turkey, beef, pork, lamb, wherein chicken, beef and pork are preferred, and wherein chicken, turkey, beef and pork are also preferred. "Fish" refers to Salmon, wild salmon, Plaice, Pollack or Pollock (genus: Pollachius), Cod, Trout, Char, Sol, Herring, wherein Salmon, wild salmon, Pollack and Plaice are preferred, wild salmon, Pollack and Plaice even more preferred.

[0077] A complete meal of the present invention preferably comprises (i) meat or fish with at least 5wt% and up to llwt% of the weight of the complete meal, and / or (ii) vegetables (without potatoes) with a portion of at least 17wt% and up to 55wt% of the total weight of the complete meal, and (iii) one or more of millet, grain such as (selected from) bulgur, couscous or barley, corn semolina, potatoes, pasta (with and without egg), and rice, preferably potatoes, pasta (with and without egg), and rice. Said vegetables comprise one or more vegetables, such as (selected from) pumpkin, carrots, white carrots, parsnip, zucchini, spinach, peas, cauliflower, tomatoes, corn, peppers, and / or eggplant. The term "vegetables (without potatoes)" equates with vegetables without potatoes. The term "pasta (with and without egg)" equates with pasta with and without egg.

[0078] It is also envisaged that a complete meal and / or a sides dish based on vegetables of the invention comprises plant oil selected from sunflower oil and / or rapeseed oil in an amount of 0,8wt% to 2,5wt% of the total weight of the complete meal or side-dish based on vegetables.

[0079] A "side dish" as used within the context of the present invention refers to a supplementary food for infants under the age of 12 months and preferably at an age of 5 to 8 months that drink breast milk and / or infant formulas. Said side-dish is preferably fed while the infants are being weaned. It is preferred that said term corresponds to the well-known and accepted term "baby food" as defined in Article 2(f) of the Regulation (EU) No 609 / 2013 in its legal form of March 21, 2023. Said "baby food"means a food intended to fulfil the particular requirements of infants under the age of 12 months and preferably at an age of 5 to 8 months in good health while they are being weaned, and of young children in good health as a supplement to their diet and / or for their progressive adaptation to ordinary food, excluding (i) processed cereal-based food, and (ii) milk-based drinks and similar products intended for young children.

[0080] A side dish based on vegetables of the present invention is preferably for infants under the age of 12 months, more preferred for infants at an age of 5 to 8 months.

[0081] A "side dish based on vegetables" is a "side dish" which comprises one or more vegetables, such as or selected from pumpkin, carrots, white carrots, parsnip, zucchini, spinach, peas, cauliflower, tomatoes, corn, peppers, and / or eggplant etc., with at least 40 wt% and up to 90wt% of the total weight of the side dish based on vegetables. Tomatoes, pumpkin and carrots are preferred. The side dish based on vegetables may optionally contain potatoes with at least 10wt% and up to 41wt% of the total weight of the side dish based on vegetables. It is preferred that the side dish based on vegetables contains no meat, fish or egg. It is envisaged (yet not mandatory) that the total protein of a side dish based on vegetables is below 3g / 100kcal (below thereby excludes 3g / 100kcal). It is further preferred that said side dish based on vegetables contains no added cooking salt and no gluten. It is also preferred that said side dish based on vegetables is a puree. A "puree" or mash means that the side dish based on vegetables has been ground, pressed, blended, or sieved to the consistency of a creamy paste or liquid, a creamy paste being preferred. The side dish based on vegetables of the present invention is preferably for infants under the age of 12 months, preferably for infants of 5 months to under the age of 12 months, more preferably for infants with an age of 5 to 8 months. The typical consumption size of a side dish based on vegetables of the present invention ranges from about 125- 190g. "About" thereby denotes an accepted deviation of + / - 20g. Additionally, or alternatively, the consumption size of a side dish based on vegetables is 100g, 110g, 115g, 120g, 121g, 121g, 123g, 124g, 125, 126g, 127g, 128g, 129g, 130g, 135g, 140g, 145, 150g, 155g, 160g, 165g, 170g, 175g, 180g, 185g, 186g, 187g, 188g, 189g, 190g, 195g, 200g, 205g, and / or 210g. A side-dish based on vegetables is ready- to-eat, i.e., it is possible, yet not necessary, to heat said side-dish which makes its taste, smell and texture more pleasant and attractive for an infant to eat, but it is not necessary to cook the side-dish. It will be understood that said side-dish may be consumed as it is (room temperature) or after having been heated to an acceptable temperature for consumption by the respective infant.

[0082] The present invention further relates to an compilation of packaged heat sterilized infant food products obtained or obtainable by the methods of the invention, wherein said compilation comprises or consists of (a) at least one complete meal(s) containing fish, meat or vegetables, and (b) at least oneside dishes based on vegetables, wherein each of said, packaged heat sterilized infant food products contains furan in an amount of equal to or less than 13 pg / kg. At least one complete meal(s) containing fish, meat or vegetables includes for example 1, 2, 3, 4, 5, or 6 complete meals (regardless of whether vegetable, fish or meat). It also includes at least 1, 2, 3, 4, 5 or 6 of each of the complete meals (i.e., at least 1, 2, 3, 4, 5 or 6 of meat, at least 1, 2, 3, 4, 5 or 6 of fish, and at least 1, 2, 3, 4, 5 or 6 of vegetables). Said compilation comprises at least one, two, three, side-dish based on vegetables. Said compilation may thus comprise or consist of at least one complete meal containing fish, one complete meal containing vegetables, one complete meal containing meat, and at least one, two or three side-dishes based on vegetables. Said compilation may thus comprise or consist of at least two complete meals containing fish, two complete meals containing vegetables, two complete meals containing meat, and at least one, two or three side-dishes based on vegetables. Said compilation may thus comprise or consist of at least three complete meals containing fish, three complete meals containing vegetables, three complete meals containing meat, and at least one, two or three side-dishes based on vegetables. Said compilation may thus comprise or consist of at least four complete meals containing fish, four complete meals containing vegetables, four complete meals containing meat, and at least one, two or three side-dishes based on vegetables. Said compilation may also comprise or consist of at least five complete meals containing fish, five complete meals containing vegetables, five complete meals containing meat, and at least one, two or three side-dishes based on vegetables. Said compilation may thus comprise or consist of at least six complete meals containing fish, six complete meals containing vegetables, six complete meals containing meat, and at least one, two or three side-dishes based on vegetables. Said compilation comprises or consists in a preferred embodiment of at least 6 complete meals containing fish, 9 complete meals containing vegetables, 13 complete meals containing meat and three side-dishes based on vegetables. As mentioned, each of said packaged heat sterilized infant food products in the respective compilation contains furan in an amount of equal to or less than 13 Rg / kg-

[0083] It will be understood that said "packaged" heat sterilized infant food product is obtained or obtainable by the methods of the invention. Preferably, the heat sterilized infant food product is aseptically filled in an aseptic packaging container. It will be understood that the term "obtained or obtainable by the methods of the invention" in the context of the packaged heat sterilized infant food product or the compilation(s) of packaged heat sterilized infant food products described herein, also includes the packaged heat sterilized infant food product and / or the compilation(s) of packaged heat sterilized infant food products as such, i.e. irrespective of its production method. A preferred method of the present invention that may be used is exemplified in the appended examples (e.g. I Example 2). Said method may be conducted as follows: the ingredients for the respective infant food products havebeen prepared (washed, peeled, cut, fish and meat has been pre-cooked if deemed expedient), fed into a heating vessel and heated therein up to a cooking temperature of about 90°(+ / -5°C). The ingredients were cooked for about 10 minutes(+ / - 1 minute) and then pumped with a screw spindle pump via a pipe (interconnecting both vessels) from said heating vessel to a sterilizing vessel such that the heated infant food product reaches the sterilizing vessel with a temperature of about 10 °C (+ / - 5°C) below the cooking temperature, wherein the heated infant food product was heat sterilized at a temperature between 120°C and 125°C to an F0=8 (based on the key germ Clostridium botulinum) by direct steam injection. The inner volume of the sterilizing vessel and the heating vessel was 16001 and both vessels were fed with the respective infant food product up to 60% (v / v) of the fluid carrying capacity. The heat sterilized infant food product was cooled down in the sterilizing vessel by jacket cooling to a temperature between 60°C and 65°C. The heat sterilized infant food products were then aseptically filled (and thereby packaged) into aseptic containers (jars made of glass and dishes made of plastic) at a temperature of between 60°C and 65°C. The sealed packaged heat sterilized infant food products were then stored at 25°C and their Furan content was measured after 2 months.

[0084] The present invention also relates to a compilation of packaged heat sterilized infant food products obtained or obtainable by the methods of the invention, wherein said compilation comprises or consists of (a) at least 1, 2, 3, 4, 5 or preferably 6 complete meal(s) containing fish; and at least 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, or preferably 13 complete meal(s) containing meat; and at least 1, 2, 3, 4, 5, 6, 7, 8, or preferably 9 complete meals(s) comprising vegetables; and optionally at least 1, 2 or preferably 3 side dishes based on vegetables; wherein each of said packaged heat sterilized infant food products in said compilation contains furan in an amount of equal to or less than 13 pg / kg.

[0085] The present invention also relates to a compilation of packaged heat sterilized infant food products obtained or obtainable by the methods of the invention, wherein said compilation comprises at least 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27 or preferably 28 complete meals containing fish, meat or vegetables, and wherein each of said packaged heat sterilized infant food products in said compilation contains furan in an amount of equal to or less than 13 pg / kg.

[0086] The present invention also relates to a compilation of packaged heat sterilized infant food products obtained or obtainable by the methods of the invention, wherein said compilation comprises at least 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27 , 28, 29, 30 or preferably 31 packaged heat sterilized infant food products selected from complete meals containing fish, complete meals containing meat, complete meals containing vegetables, or side-dishesbased on vegetables, and wherein each of said packaged heat sterilized infant food products in said compilation contains furan in an amount of equal to or less than 13 pg / kg.

[0087] The present invention also relates to a compilation of packaged heat sterilized infant food products obtained or obtainable by the methods of the invention, wherein said compilation comprises 2 to X complete meals containing fish, meat or vegetables, wherein X is any integer between 3 to 28 (whereby "between" includes the respective number 3 and 28), and wherein each of said packaged heat sterilized infant food products in said compilation contains furan in an amount of equal to or less than 13pg / kg.

[0088] The present invention also relates to a compilation of packaged heat sterilized infant food products obtained or obtainable by the methods of the invention, wherein said compilation comprises 2 to X complete meals containing fish, complete meals containing meat, complete meals containing vegetables, or side-dishes based on vegetables, wherein X is any integer between 3 to 31 (whereby "between" includes the respective number 3 and 31), and wherein each of said packaged heat sterilized infant food products in said compilation contains furan in an amount of equal to or less than 13pg / kg.

[0089] The present invention also relates to a compilation of packaged heat sterilized infant food products obtained or obtainable by the methods of the invention, wherein said compilation comprises at least 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27 or preferably 28 complete meals containing fish, meat or vegetables, and wherein the mean average Furan content in said compilation is equal to or less thanl3pg / kg, preferably of equal to or less than 12pg / kg.

[0090] "Mean average Furan content in a compilation" means that the Furan content is analyzed in each of said packages, added up and divided by the number of packages.

[0091] The present invention also relates to a compilation of packaged heat sterilized infant food products obtained or obtainable by the methods of the invention, wherein said compilation comprises at least 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27 , 28, 29, 30 or preferably 31 packaged heat sterilized infant food products selected from complete meals containing fish, complete meals containing meat, complete meals containing vegetables, or side-dishes based on vegetables, and wherein the mean average Furan content in said compilation is equal to or less than 13pg / kg, preferably of equal to or less than 12 pg / kg.

[0092] The present invention also relates to a compilation of packaged heat sterilized infant food products obtained or obtainable by the methods of the invention, wherein said compilation comprises at least 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27 , 28, 29, 30 or preferably 31 packaged heat sterilized infant food products selected from complete meals containing fish, complete meals containing meat, complete meals containing vegetables, and side-dishes based on vegetables, and wherein the mean average Furan content in said compilation is equal to or less than 10 pg / kg, preferably equal to or less than 9 pg / kg.

[0093] The present invention also relates to a compilation of packaged heat sterilized infant food products obtained or obtainable by the methods of the invention, wherein said compilation comprises 31 packaged heat sterilized infant food products selected from complete meals containing fish, complete meals containing meat, complete meals containing vegetables, and side-dishes based on vegetables, and wherein the mean average Furan content in said compilation is equal to or less than 8, preferably equal to or less than 7 pg / kg, more preferably equal to or less than 6 pg / kg.

[0094] The present invention also relates to a compilation of packaged heat sterilized infant food products obtained or obtainable by the methods of the invention, wherein said compilation comprises 2 to X complete meals containing fish, meat or vegetables, wherein X is any integer between 3 to 28 (whereby "between" includes the respective number 3 and 28), and wherein the mean average Furan content in said compilation is equal to or less than 13pg / kg, preferably of equal to or less than 12 Rg / kg-

[0095] The present invention also relates to a compilation of packaged heat sterilized infant food products obtained or obtainable by the methods of the invention, wherein said compilation comprises 2 to X complete meals containing fish, complete meals containing meat, complete meals containing vegetables, or side-dishes based on vegetables, wherein X is any integer between 3 to 31 (whereby "between" includes the respective number 3 and 31), and wherein the mean average Furan content in said compilation is equal to or less than 13pg / kg, preferably of equal to or less than 12 pg / kg.

[0096] The present invention also relates to a compilation of packaged heat sterilized infant food products obtained or obtainable by the methods of the invention, wherein said compilation comprises or consists of (a) at least 1, 2, 3, 4, 5 or preferably 6 complete meal(s) containing fish; and at least 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, or preferably 13 complete meal(s) containing meat; and at least 1, 2, 3, 4, 5, 6, 7, 8, or preferably 9 complete meals(s) comprising vegetables; and optionally at least 1, 2 or preferably 3 side dishes based on vegetables, and wherein the mean average Furan content in said compilation is equal to or less than 13pg / kg, preferably of equal to or less than 12 pg / kg.

[0097] The present invention also relates to a compilation of packaged heat sterilized infant food products obtained or obtainable by the methods of the invention, wherein said compilation comprises or consists of at least 2 or preferably 3 side dishes based on vegetables, and wherein the mean average Furan content in said compilation is equal to or less than 6pg / kg, preferably of equal to or less than 5,5 pg / kg.

[0098] It will be understood that the respective number of complete meals and / or side-dishes based on vegetables in the compilations disclosed herein, relates to "different" or "distinguishable" complete meals and / or "different" or "distinguishable" side-dishes based on vegetables. "Different" or "distinguishable" means for example that two distinct packaged heat sterilized infant food products (e.g., two complete meals or two side dishes based on vegetables) of the invention contain, when compared with each other, different ingredients and / or different amounts of ingredients. Different or distinguishable therefore excludes that the respective packaged heat sterilized infant food products are identical.

[0099] The term "compilation" is not further limited and means in essence a selection of packaged heat sterilized infant food products of the present invention. Said selection can be random or on purpose. A compilation of packaged heat sterilized infant food products of the present invention may thus also be seen as a plurality of preferably different packaged heat sterilized infant food products of the present invention. Said term further includes that the respective packaged heat sterilized infant food products are presented, sold, transported, bundled, produced, compiled and / or advertised together (for example on a shelf; or in a store on different shelfs, or in a Webshop, or on a pallet, in a box, in a carton etc.); and / or that they represent an assortment, are part of an assortment, are a subset set of an assortment, and / or are part of a subset of an assortment. An assortment means all selected and offered, sold and / or produced goods (articles) of a trading company or manufacturer, preferably in a specific territory (country, state, community, region, etc.). A "part" of an assortment or subset simply means that the compilation is not yet the full assortment; a "subset" means in essence a purposive selection within an assortment, e.g., complete meals may be seen as a subset in an assortment or complete meals for infants with an age of 12 to 36 months may also be seen as a subset of an assortment. It is envisaged that said "compilation" is either produced together, packaged together, distributed together, sold together, advertised together, stored together (by a trading company or manufacturer), and / or consumed together, wherein packaged together or distributed together, or sold together are preferred and wherein packaged together is more preferred. The term "packaged" includes packaging unit analogous to a kit of parts, e.g. a box, a carton, a pallet, or the like. The term "compilation" may also be seen as a "range" of packaged heat sterilized infant food products of the present invention and thus refers to a plurality of packaged heat sterilized infant food products(e.g. 2 or more). The range and / or the compilation as defined herein could be interpreted to form a kit of parts.

[0100] The present invention further relates to a compilation of packaged heat sterilized infant food products obtained or obtainable by the method the present invention, wherein said compilation comprises or consists of (a) at least 1, 3, 4, or preferably of at least 5 complete meal(s) containing fish selected from wild salmon, plaice and pollack, and / or (b) at least one, preferably at least two complete meals containing pumpkin, wherein each of said packaged heat sterilized infant food products (a) and (b) contains furan in an amount of equal to or less than 10 pg / kg, preferably equal to or less than 8 Rg / kg-

[0101] The present invention further relates to a compilation of packaged heat sterilized infant food products obtained or obtainable by the methods of the present invention, wherein said compilation comprises or consists of at least 3, 4, 5, 6, 7, 8, 9, 10, 11, 12 or preferably 13 complete meal(s) containing meat, wherein each of said packaged heat sterilized infant food products contains furan in an amount of equal to or less than 10 pg / kg, preferably equal to or less than 8 pg / kg.

[0102] The present invention also relates to a compilation of packaged heat sterilized infant food products obtained or obtainable by the methods of the invention, wherein said compilation comprises or consists of at least 2, 3, 4, or preferably 5 complete meals containing fish selected from wild salmon, plaice and pollack, and wherein each of said packaged heat sterilized infant food products contains furan in an amount of equal to or less than 7 pg / kg, preferably of equal to or less than 6 pg / kg.

[0103] The present invention further relates to a compilation of packaged heat sterilized infant food products obtained or obtainable by the methos of the invention, wherein said compilation comprises or consists of at least 2, 3, 4, 5, or preferably 6 complete meals containing fish selected from salmon, wild salmon, plaice and pollack, and wherein each of said packaged heat sterilized infant food products contains furan in an amount of equal to or less than 13 pg / kg, preferably of equal to or less than 12 Rg / kg-

[0104] The present invention further relates to a compilation of packaged heat sterilized infant food products obtained or obtainable by the methods of the invention, wherein said compilation comprises or consists of at least 2, 3, 4, 5, 6, 7, 8, or preferably 9 complete meals containing vegetables selected from pumpkin, carrots, white carrots, parsnip, zucchini, spinach, peas, cauliflower, tomatoes, corn, peppers, and / or eggplant, and wherein each of said packaged heat sterilized infant food products contains furan in an amount of equal to or less than 13 pg / kg, preferably of equal to or less than 12 Rg / kg-

[0105] The present invention also relates to a compilation of packaged heat sterilized infant food products obtained or obtainable by the methods of the invention, wherein said compilation comprises or consists of at least 1, 3, 4, 5, or preferably 6 complete meals containing fish selected from salmon, wild salmon, plaice and pollack, and of at least 2, 3, 4, 5, 6, 7, 8, or preferably 9 complete meals containing vegetables selected from pumpkin, carrots, white carrots, parsnip, zucchini, spinach, peas, cauliflower, tomatoes, corn, peppers, and / or eggplant, and wherein each of said packaged heat sterilized infant food products contains furan in an amount of equal to or less than 13 pg / kg, preferably of equal to or less than 12 pg / kg.

[0106] The present invention further relates to a compilation of packaged heat sterilized infant food products obtained or obtainable by the methods of the present invention, wherein said compilation comprises or consists of at least 3, 4, 5, 6, 7, 8, 9, 10, 11, 12 or preferably 13 complete meal(s) containing meat, and of at least 2, 3, 4, or preferably 5 complete meals containing fish selected from wild salmon, plaice and pollack, wherein each of said packaged heat sterilized infant food products contains furan in an amount of equal to or less than 10 pg / kg, preferably equal to or less than 8 pg / kg.

[0107] The present invention further relates to a compilation of packaged heat sterilized infant food products obtained or obtainable by the methods of the present invention, wherein said compilation comprises or consists of at least 3, 4, 5, 6, 7, 8, 9, 10, 11, 12 or preferably 13 complete meal(s) containing meat, and of at least 2, 3, 4, 5, 6, 7, 8, or preferably 9 complete meals containing vegetables selected from pumpkin, carrots, white carrots, parsnip, zucchini, spinach, peas, cauliflower, tomatoes, corn, peppers, and / or eggplant, and wherein each of said packaged heat sterilized infant food products contains furan in an amount of equal to or less than 13 pg / kg, preferably of equal to or less than 12 Rg / kg-

[0108] The present invention further relates to a compilation of packaged heat sterilized infant food products obtained or obtainable by the methods of the present invention, wherein said compilation comprises or consists of at least 2 or preferably 3 side-dishes based on vegetables, and wherein each of said packaged heat sterilized infant food products contains furan in an amount of equal to or less than 7 pg / kg, preferably of equal to or less than 6 pg / kg.

[0109] The present invention also relates to a compilation of packaged heat sterilized infant food products obtained or obtainable by the methods of the invention, wherein said compilation comprises or consists of at least 2, 3, 4, or preferably 5 complete meals containing fish selected from wild salmon, plaice and pollack; and of at least 1, 2 or preferably 3 side-dishes based on vegetables; and wherein each of said packaged heat sterilized infant food products contains furan in an amount of equal to or less than 7 pg / kg, preferably of equal to or less than 6 pg / kg.

[0110] The present invention further relates to a compilation of packaged heat sterilized infant food products obtained or obtainable by the methods of the present invention, wherein said compilation comprises or consists of at least 3, 4, 5, 6, 7 , 8, 9, 10, 11, 12 or preferably 13 complete meal(s) containing meat; and of at least 1, 2 or preferably 3 side-dishes based on vegetables; wherein each of said packaged heat sterilized infant food products contains furan in an amount of equal to or less than 10 pg / kg, preferably equal to or less than 8 pg / kg.

[0111] It will be understood that the phrase "wherein each of said packaged heat sterilized infant food products contains furan" or the like as used herein means that each package in the compilation has the specified Furan content. The content of Furan is generally specified as pg Furan per kg of the respective heat sterilized infant food product.

[0112] The Furan content can be analyzed as disclosed herein elsewhere. The furan content is analyzed In a preferred embodiment by Headspace Gas chromatography-mass spectrometry (HS-GC- MS) or by Headspace solid-phase microextraction coupled to gas chromatography-mass spectrometry (HS-SPME-GC-MS), preferably by HS-GC-MS. It is also preferred that the method for the detection of Furan is in conformity with the Commission Recommendation (EU) 2022 / 495 of 25 March 2022 on monitoring the presence of furan and alkylfurans in food in section 2 and 3. The method for analyzing the Furan content complies in another preferred embodiment with the criteria (f), preferably (e) and (f), more preferably (d), (e) and (f), even more preferably (b), (c), (d), (e) and (f), and most preferred with criteria (a) to (f) of the Table 1 disclosed herein above. The sampling procedures laid down in part B of the Annex to Commission Regulation (EC) No 333 / 2007 in its version of January 1, 2023, can be used in accordance with the present invention. Experiments have shown that the furan content in different jars of the same batch might slightly vary. It is therefore preferred (yet not necessary) that when analyzing the Furan content, 2 to 12, i.e., 2, 3, 4, 5, 6, 7, 8, 9, 10, 11 or preferably 12 packaged heat sterilized infant food products of one kind are opened and their content is mixed, and the Furan content is subsequently analyzed in said mixture. It is in this context envisaged that the 2 to 12 packaged heat sterilized infant food products of one kind have the same date of minimum durability of a food (which is typically imprinted on the package).

[0113] The "date of minimum durability of a food" is the date until which the respective packaged heat sterilized infant food product retains its specific properties when properly stored. "Properly stored" refers in the context of the present invention preferably to room-temperature, such as 20°C or 25°C, 25°C being preferred. It is preferred that said well-known and accepted term corresponds to Regulation (EU) No 1169 / 2011 of the European Parliament and of the Council of 25 October 2011 on the provision of food information to consumers in its legal version of January 1, 2018, therein Article2, No2 (r). The "date of minimum durability of a food" equates in a preferred embodiment with the "best before" date or "best before end" date or "MHD" date which is typically imprinted on the respective package.

[0114] In a further preferred embodiment, it is contemplated that the LOQ for the analysis of Furan in the packaged heat sterilized infant food products, when analyzed with HS-GC-MS or HS-SPME-GC- MS, is 5 pg / kg. "LOQ" is a well-defined term and means the lowest concentration of a substance that can be measured with certainty using standard tests (which is the official definition of EFSA, see https: / / www.efsa.europa.eu / en / glossary / loq).

[0115] It is preferred that Furan content of the packaged heat sterilized infant products of the invention (regardless of whether one package, or a plurality of more than one packages, or a compilation of packages is addressed) is analyzed within 4 months, preferably within or at 2 months, such as within or at 1 month after packaging, whereby "within" includes the respective term (e.g., within 2 months includes "2" months as well). "After packaging" thereby refers to the production date, i.e., the date / point of time, where the respective heat sterilized infant food product has been aseptically packaged as disclosed herein elsewhere.

[0116] It is also envisaged that the Furan content is analyzed up to 4 months before the end of the minimum durability of a food, if the minimum durability of the packaged heat sterilized infant food product is 6 months; up to 10 months before the end of the minimum durability of a food, if the minimum durability of the packaged heat sterilized infant food product is 12 months; up to 14 months before the end of the minimum durability of a food, if the minimum durability of the packaged heat sterilized infant food product is 16 months; up to 19 months before the end of the minimum durability of a food, if the minimum durability of the packaged heat sterilized infant food product is 21 months. The term "before" as used in this context includes the respective following number as well. The "minimum durability of a food" does not equate with the "date of minimum durability of a food". Whilst the latter is typically imprinted on a packaged heat-sterilized infant food product, the "minimum durability of a food" is typically not imprinted but it typically exceeds the date of minimum durability of a food.

[0117] It is alternatively preferred that the Furan content of a packaged heat sterilized infant food product is analyzed 4, 5, 6, 7, 8, 9, 10, 11, 12 or 13 months before the date of minimum durability of a food which is imprinted on said package, more preferably before 10 to 13 months before the date of minimum durability of a food which is imprinted on said package. It is also envisaged that the Furan content of a packaged heat sterilized infant food product is analyzed 120, 150, 180, 210, 240, 270, 300, 330, 360 or 390 days before the date of minimum durability of a food which is imprinted on saidpackage, 300 to 390 days before said date being preferred. "Days before" the date of minimum durability of a food thereby excludes said date (e.g., if the imprinted date is January 2nd, then is January 1stone day before said date).

[0118] As disclosed herein (see the expanded examples), the present inventors were able to significantly reduce the Furan content in packaged heat sterilized infant food products with the methods of the present invention. They also compared these results with one of the standard methods of heat sterilization in food industry (retorting) and it was shown that the amount of furan in each of the packaged heat sterilized infant food products can be reduced by at least 50%, or 65%, compared to the same packaged heat sterilized infant food product heat sterilized by a method comprising autoclave sterilization (retorting). Retorting is in general a process where a food product is heat- sterilized inside the package, typically in an autoclave. Steriflow® is an autoclave manufacturer, and the model Steriflow Static is an autoclave model that might be used in this regard. It is envisaged that when aiming to compare the Furan content of (a) a packaged heat sterilized infant food product obtained or obtainable by the method of the invention, with (b) the same packaged heat sterilized infant food product heat sterilized by a method comprising autoclave sterilization (retorting), both methods should sterilize to the same F0, i.e., both methods sterilize to an F0 value of at least F0=5, preferably of at least F0=8.

[0119] The present invention also relates to a device for producing an infant food product, said device comprising a production unit comprising a heating vessel, a sterilizing vessel, means for heating the heating vessel, and means for heating the sterilizing vessel, wherein said means for heating the sterilizing vessel are means of direct heating using direct steam injection and are configured to heat sterilize said infant food product in said sterilizing vessel, and wherein said means for heating the heating vessel are configured to heat said infant food product in said heating vessel, preferably by direct heating using direct steam injection, and wherein said heating and sterilizing vessels are interconnected by a pipe. The device may further comprise a filler configured to aseptically fill packaging containers (aseptic, jar or dish), preferably at a temperature of about 60°C to about 80°C. The device may further comprise means to cool down the heat sterilized infant food in the sterilizing vessel by jacket cooling and / or by positive pressure release.

[0120] The device of the present invention can be used for the manufacture of heat-sterilized infant food products as disclosed herein. The device as disclosed herein can also be used in a method for reducing the Furan content in heat sterilized infant food products. The device is preferably used for the production of / the reduction of Furan, in complete meals containing fish, meat or vegetables and / or sides dishes based on vegetables.

[0121] The present invention also relates to a data processing system comprising a processor configured to perform the steps of the method of producing an infant food product of the invention.

[0122] The present invention further relates to a computer program comprising instructions which, when the program is executed by a computer, cause the computer to carry out the method of producing an infant food product of the invention.

[0123] The present invention further relates to a computer-readable data carrier having stored thereon said computer program.

[0124] Unless otherwise stated, the following terms used in this document, including the description and claims, have the definitions given below.

[0125] Those skilled in the art will recognize, or be able to ascertain, using not more than routine experimentation, many equivalents to the specific embodiments of the invention described herein. Such equivalents are intended to be encompassed by the present invention.

[0126] It is to be noted that as used herein, the singular forms "a", "an", and "the", include plural references unless the context clearly indicates otherwise. Thus, for example, reference to "a reagent" includes one or more of such different reagents and reference to "the method" includes reference to equivalent steps and methods known to those of ordinary skill in the art that could be modified or substituted for the methods described herein.

[0127] Unless otherwise indicated, the term "at least" preceding a series of elements is to be understood to refer to every element in the series. The term "at least" preceding one element (e.g. a number) is to be understood to include said element as well.

[0128] The term "and / or" wherever used herein includes the meaning of "and", "or" and "all or any other combination of the elements connected by said term".

[0129] The term "about" or "approximately" as used herein includes also the concrete number, e.g., about 20 includes 20.

[0130] The termfollowed by a number means that said number is the highest number but that the respective series of descending whole numbers is included as well. For example, + / - 5 includes 5, 4, 3, 2 and 1. + / - 1 includes 1. + / - 2 includes 2 and 1 etc.

[0131] Throughout this specification and the claims which follow, unless the context requires otherwise, the word "comprise", and variations such as "comprises" and "comprising", will beunderstood to imply the inclusion of a stated integer or step or group of integers or steps but not the exclusion of any other integer or step or group of integer or step. When used herein the term "comprising" can be substituted with the term "containing" or "including" or sometimes when used herein with the term "having".

[0132] When used herein "consisting of" excludes any element, step, or ingredient not specified in the claim element. When used herein, "consisting essentially of" does not exclude materials or steps that do not materially affect the basic and novel characteristics of the claim.

[0133] In each instance herein any of the terms "comprising", "consisting essentially of" and "consisting of" may be replaced with either of the other two terms.

[0134] It should be understood that this invention is not limited to the particular methodology, protocols, material, reagents, and substances, etc., described herein and as such can vary. The terminology used herein is for the purpose of describing particular embodiments only, and is not intended to limit the scope of the present invention, which is defined solely by the claims.

[0135] All publications cited throughout the text of this specification (including all patents, patent applications, scientific publications, manufacturer's specifications, instructions, etc.) are hereby incorporated by reference in their entirety. Nothing herein is to be construed as an admission that the invention is not entitled to antedate such disclosure by virtue of prior invention. To the extent the material incorporated by reference contradicts or is inconsistent with this specification, the specification will supersede any such material.EXAMPLES

[0136] The following examples illustrate the invention. These examples should not be construed as to limit the scope of this invention. The examples are included for purposes of illustration and the present invention is limited only by the claims.

[0137] Example 1: HS-GC-MS analysis of Furan in Infant food products

[0138] Sampling procedure 1: the sampling procedures laid down in part B of the Annex to Commission Regulation (EC) No 333 / 2007 in its version of January 1, 2023, can be used in accordance with the present invention.

[0139] Sampling Procedure 2: Experiments have shown that the furan content in different jars of the same batch might slightly vary. Therefore, the content of 12 jars is mixed and analyzed. To prevent furan losses during the sample preparation special focus is put on maintaining the temperature of samples below 10 °C. The content of 12 jars cooled to a temperature of 3 °C to 4 °C is transferred into a 2.0 dm3 pre-cooled Dewar flask. The packaged heat sterilized infant food product is then mixed for 60 seconds using a hand blender (Robert Bosch GMBH, Slovenia). Afterwards it is filled into 22 ml crimp cap glass vials (about 2 / 3 of vial volume), containing a magnetic stirrer bar to facilitate homogenisation of the content during the thawing procedure, and closed with aluminium / silicone crimp caps. The samples are labelled according to the sequence of bottling and stored frozen.

[0140] Exemplary method of Analysis of the Furan content in infant food products: Static headspace extraction gas chromatography mass spectrometry (HS-GC-MS) is performed on each sample within 24 hours. Previously homogenised (using the magnetic stirrer bar) portions of 1 g of infant food product are weighed into 22 mL headspace vials, which are immediately crimped after addition of 13 ml of saturated aqueous potassium sulphate solution. Internal standardisation with isotope labelled furan (d4-furan, 99.0 % purity, Dr. Ehrenstorfer GmbH, Augsburg, Germany), is applied for quantification. The instrument setup consists of a GC-MS (6890 GC and 5973 MS both from Agilent Technologies, Diegem, Belgium) and a static headspace sampler (TurboMatrix 40, PerkinElmer, Zaventem, Belgium). The headspace sampler parameters are as follow: oven temperature 40 °C, sample loop temperature 60 °C, transfer line temperature 60 °C, equilibration time 30 min, cycle time 50 min, vial pressurization time 30 s, loop fill time 18 s, loop equilibration time 6 s. Helium is used as carrier gas. A Supel-QTM PLOT (Supelco, Bellafonte, PA, USA) capillary column (30 m length and 0.32 mm internal diameter) is used for chromatographic separation. The GC oven is heated from 50 °C to 225 °C with a heating rate of 10 °C / min and held at 225 °C for 12.5 min. The total run-time is 30 min. The GC inlet temperature is 200 °C. The mass spectrometer is operated in electron ionization, and single ion monitoring mode. Furan is determined by monitoring the ion m / z 68, and the identity is confirmed by fragment ion m / z 39. The recorded molecular ion of the labelled internal standard is m / z 72.

[0141] Said standard method is well known, established, and published for example in Kubiak A, Karasek L and Wenzl T, 2008a. Proficiency test on the determination of furan in baby food. JRC Scientificand Technical Reports.

[0142] Example 2: Heat sterilization of infant food products

[0143] Retorting: Complete meals and side dishes based on vegetables (see the specifics in the Table below) have been sterilized with a full water immersion retort system to an FO-value of 8. The ingredients have been prepared as described directly herein below. The results are depicted in the tables below.

[0144] Heat sterilization according to the methods of the invention: Complete meals and side dishes based on vegetables (see the Table below) have been heat sterilized in accordance with the methods of the present invention. The specific complete meals and side-dishes represent typical types of side dishes based on vegetables for infants below 12 months and complete meals for infants at an age of 12 to 36 months. The ingredients for the respective infant food product have been prepared (washed, peeled, cut, fish and meat has been pre-cooked if deemed expedient), fed into a heating vessel and heated therein up to a cooking temperature of about 90°. The ingredients were cooked for about 10 minutes and then pumped with a screw spindle pump via a pipe (interconnecting both vessels) from said heating vessel to a sterilizing vessel, wherein the heated infant food product was heat sterilized at a temperature between 121°C and 130°C to an F0=8 (based on the key germ Clostridium botulinum) by direct steam injection. The heat sterilized infant food product was cooled down in the sterilizing vessel by jacket cooling. The heat sterilized infant food products were then aseptically filled (and thereby packaged) into aseptic containers (jars made of glass and dishes made of plastic) at a temperature of 60°C to 80°C. The sealed packaged heat sterilized infant food products were then stored at 25°C and their Furan content was measured after 2 months. The analysis was conducted by a laboratory that is accredited in Germany to detect Furan in infant food. For quantification of the furan concentration in the samples, the standard addition technique was carried out according to DIN CEN / TS 17061 (DIN SPEC 10487:2020-01). The detection method is in line with the criteria for a method for the detection of Furan as established in Commission Recommendation (EU) 2022 / 495 of 25 March 2022 on monitoring the presence of furan and alkylfurans in food; see therein no. 3 of the Recommendation. The results are depicted in the tables below.

[0145] Table 2: Furan content in complete mealsLOQ 5 ng / kgLOP 1.5 pg / kgType: Meat (M), Fish (F), Vegetables (V) > the composition and recipe of all tested complete meals is identical to the marketed form (sales form) - the composition is depicted on the package of the sales form"ND": not determinedIndustry average according to EFSA 2018 / 19 34,5 pg / kg - see Figure 1 and 3

[0146] Table 3: Furan content in side-dishes based on vegetablesLOQ 5 pg / kgLOP 1.5 pg / kgThe composition and recipe of all tested side dishes based on vegetables is identical to the marketed form (sales form) - the composition is depicted on the package of the sales formIndustry average according to EFSA 2018 / 19 37,5 pg / kg - see Figure 1 and 3

[0147] By way of producing the heat sterilized infant food products by the methods of the present invention, the inventors demonstrated that the Furan content in said products, and in particular in complete meals and sides dishes based on vegetables, was on average considerably below 13 pg / kg food product. This is remarkable since the EFSA evaluation of Furan content in such products in the year 2018 / 2019 showed that heat sterilized infant food in the EU contained, albeit some progress since the year 2010, on average still about 35pg / kg and therefore clearly missed the calculated margin of exposure (MOE) of Furan for cancerogenic and non-cancerogenic effects (see Table 1 of Furan in Babynahrung - eine unterschatzte Gesundheitsgefahr? Doris Metschies, Tobias Morlock (beide CVUA Freiburg), Dr. Maren Hegmanns, Irene Straub, Katja Kaltenbach (alle CVUA Karlsruhe).

[0148] In stark contrast thereto, all complete meals and side dishes based on vegetables that have been produced in accordance with the methods of the present would meet the MOE of Furan for non- cancerogenic effects. The MOE (sometimes referred to as the "safety margin") is calculated as the distance between two quantities: The dose at which a small but measurable adverse health effect is first observed and the estimated human intake level of the substance. The dose that produces a small but measurable adverse effect is referred to as the benchmark dose (BMDL)10 and is expressed in micrograms (pg) per kilogram (kg) of body weight (bw) per day. For furan, animal studies have established a BMDL10 of 64 pg / kg bw per day for non-carcinogenic effects (see Furan in Babynahrung - eine unterschatzte Gesundheitsgefahr? Doris Metschies, Tobias Morlock (beide CVUA Freiburg), Dr. Maren Hegmanns, Irene Straub, Katja Kaltenbach (alle CVUA Karlsruhe).

Claims

Claims1. A method of producing a packaged heat sterilized infant food product, said method comprising a) heating an infant food product in a heating vessel which has an inner volume of at least 4001, preferably 16001; b) transferring said heated infant food product from said heating vessel to a sterilizing vessel which has an inner volume of at least 4001, preferably 16001, c) heat sterilizing said heated infant food product in said sterilizing vessel by direct steam injection up to a temperature between 120°C and 125°C; d) cooling the heat sterilized infant food product in the sterilizing vessel; e) aseptically filling the heat sterilized infant food product into an aseptic packaging container, preferably at a temperature of about 60°C to about 80°C; wherein the sterilizing vessel has a circular cross-section with an inner diameter of at least 200cm, and wherein the sterilizing vessel is fed with the infant food product up to 60% (v / v) of its fluid carrying capacity.

2. The method according to claim 1, wherein in a) the infant food product is heated in the heating vessel up to a cooking temperature of about 90°C and cooked at said cooking temperature for a period of 1 to 10 minutes, 5 minutes being preferred.

3. The method according to any one of the preceding claims, wherein in step (c) the heated infant food product is heat sterilized in the sterilizing vessel to an F0 value of at least F0=5, preferably of at least F0=8.

4. The method according to any one of the preceding claims, wherein in step (d) the heat sterilized infant food product is cooled down in the sterilizing vessel by jacket cooling and / or positive pressure release.

5. The method according to any one of the preceding claims, wherein in step (d) the heat sterilized infant food product is cooled down in the sterilizing vessel to a temperature of about 60°C to about 80°C.

6. The method of any one of the preceding claims, wherein said heat sterilized infant food product is for infants at an age of 5-8 months and / or for infants at an age of 12-36 months.

7. The method of any one of the preceding claims, wherein the infant food product is a complete meal and / or a side dish based on vegetables.

8. The method of any one of the preceding claims, wherein the heat sterilized infant food product comprises chunks, preferably chunks that are suitable for infants between 12 and 36 months.

9. The method of any one of claims 7 or 8, wherein said complete meal comprises (i) meat or fish with at least 5wt% and up to llwt% of the weight of the complete meal, and / or (ii) vegetables without potatoes with a portion of at least 17wt% and up to 55wt% of the total weight of the complete meal, and (iii) one or more of millet, grain such as bulgur, couscous or barley, cornsemolina, potatoes, pasta with and without egg, and rice, preferably potatoes, pasta with and without egg, and rice.

10. A compilation of packaged heat sterilized infant food products obtained or obtainable by the methods of any one of the preceding claims, comprising or consisting of of at least 3, 4, 5, 6, 7, 8, 9, 10, 11, 12 or preferably 13 different complete meal(s) containing meat, and of at least 2, 3, 4, or preferably 5 different complete meals containing fish selected from wild salmon, plaice and pollack, wherein each of said packaged heat sterilized infant food products contains furan in an amount of equal to or less than 10 pg / kg, preferably equal to or less than 8 pg / kg.

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