A system and method to prepare and dispense a N.sub.2 or N.sub.2/CO.sub.2 gas infused chilled beverage is provided. The beverage may be any non-carbonated liquid and in one embodiment the beverage is coffee. The dispensed N.sub.2 or N.sub.2/CO.sub.2 gas infused chilled coffee has a unique appearance and enhanced flavor and aroma. The system may be provided as a self-contained unit.

A system and method to prepare and dispense a N.sub.2 or N.sub.2/CO.sub.2 gas infused chilled beverage is provided. The beverage may be any non-carbonated liquid and in one embodiment the beverage is coffee. The dispensed N.sub.2 or N.sub.2/CO.sub.2 gas infused chilled coffee has a unique appearance and enhanced flavor and aroma. The system may be provided as a self-contained unit.

The present invention provides to a method of preparing a flavored coffee using reduced amount of flavorant, and a coffee composition used for preparing such flavored coffee. An amount of colorant is used to replace up to 20.3% by weight of the flavorant present in a flavored coffee brew. The flavor perception of the coffee brew containing reduced amount of flavorant is equivalent to that of the original coffee brew containing regular amount of flavorant.

The invention relates to the use of an amidohydrolase for preparing foodstuffs or stimulants.

A coffee composition or creamer composition comprising: a) instant coffee and/or a creamer; and b) confectionery particle comprising a chocolate and having a size of at least 1 mm.

A method for the optical recognition of capsules for hot beverages machines comprises the steps of introducing a capsule in a machine, stimulating the capsule by an exciting optical signal emitted by a light source, reading a feedback optical signal by an optical reader, acquisition of the values of the frequency and/or the time frame of the feedback optical signal, determining the fulfillment of predetermined conditions on the values of the frequency and/or the time frame. On the basis of the step of evaluating there is then a step of blocking the normal operation of the machine or a step of pursuing the normal operation of the machine.

Disclosed are processes for making cold brew beverage compositions including concentrates and apparatus for preparing cold brew beverage compositions. The disclosed processes and apparatus allow for efficient, rapid, industrial scale production of cold brew beverage compositions having improved total solid content, improved flavor stability, longer shelf-life, and adaptability to use in small volume containers.

Disclosed are processes for making cold brew beverage compositions including concentrates and apparatus for preparing cold brew beverage compositions. The disclosed processes and apparatus allow for efficient, rapid, industrial scale production of cold brew beverage compositions having improved total solid content, improved flavor stability, longer shelf-life, and adaptability to use in small volume containers.

The present invention discloses a method for the preparation of an extract from coffee pulp comprising mechanically extracting, filtering and concentrating fresh pulp at conditions of pressure and temperature. It further claims an extract from coffee pulp characterized by having a total percentage of sugars between 8 and 20%, a percentage of ash less than 20%, insoluble fiber between 0.01 and 1.00%, soluble fiber between 15.0 and 40.0%, moisture less than 20% and caffeine between 0.5 and 5.0%.

A method for preparing beverages by extraction, employing high-pressure processing (HPP), for the bulk production of enriched beverages, ready for consumption and with an extended useful life. The method uses high hydrostatic pressures to perform a solid-liquid extraction and/or infusion (e.g. cold infusion) with an improved extraction rate and/or yield, and simultaneously inactivating spoilage and pathogenic micro-organisms to increase its safety and useful life. The method includes placing a mix (8) of solids and liquids in a bag (3) located within a vessel (4) and pressurising same to a pre-set pressure (up to 800 MPa) and maintaining said pressure (10) for a pre-set period of time. The method includes the subsequent depressurisation of the vessel (11) and the removal of the mix from the bag (12), filtering the same under ultra-clean conditions (13), thus obtaining a safe, particle-free beverage, enriched with the extracted compounds of interest.