A system for making a personalized malt-based beverage may comprise at least one packaged base liquid and at least one separately packaged flavor ingredient. The at least one packaged base liquid may comprise at least about 0.1% wt ethyl alcohol, at least about 3% wt malt extract solids, and a carbon dioxide level between about zero grams per liter and about 1.5 grams per liter. The separately packaged flavor ingredient may comprise a dry ingredient.

A probiotic-alcoholic beverage composition comprising Bacillus coagulans is disclosed herein wherein the said spore or vegetative cell of Bacillus coagulans exhibited high recovery, tolerability, compatibility and viability of spores and vegetative cells after brewing. Methods for brewing an alcoholic beverage composition comprising Bacillus coagulans wherein said spore or bacterium is added during pre-fermentation, during fermentation and post fermentation stages are also disclosed.

The invention relates to beverage and food production. It provides a novel process for the production of an improved beer-like beverage which is unprecedented in humankind's seven thousand years of beer-making history. As well as providing a pleasant tasting beer, the process is suited to integration with food-production leading to a reduction in food waste and greater efficiency. Aspects provide a beer and a production line, with a collection arrangement for collecting surplus or reject pasta for use in the novel process.

Provided is a processed food containing uric acid, wherein a content (X) of uric acid is 0.001 ?g/g or more.

The present invention relates to a method for producing a sport beverage, comprising the steps of providing malt and/or unmalted grains, providing mashing liquor produced from spent grains, processing the malt and the mashing liquor to obtain a wort, fermenting the wort by using a yeast and optionally, blending with flavour(s) and/or vitamin(s); and/or adding of sugar(s). The present invention further relates to a sport beverage obtained by said method, wherein said sport beverage is non-alcoholic or has an alcohol content of less than about 1.2 vol-%, preferably less than about 0.5 vol-%. The present invention also relates to the use of the sport beverage before and/or after physical activities.

The present invention relates to a process of manufacturing a liquid alcoholic beer concentrate, said process comprising: providing a low alcohol beer having an ethanol content of 0-1% ABV, a free amino nitrogen content of 8-400 mg/L and containing 0.1-4 g/L maltotriose and 0.5-6 g/L of maltotetraose; removing at least 70 wt. % of the water present in the low alcohol beer by means of membrane separation to produce a low alcohol beer concentrate, wherein the membrane separation is selected from nanofiltration, reverse osmosis and forward osmosis; combining the low alcohol beer concentrate with alcoholic liquid having an ethanol content of at least 30 wt. % to produce a liquid alcoholic beer concentrate having a an ethanol content of 10-60 wt. %.

The present process offers the advantage that it is relatively easy to operate, whilst at the same time losses of small organic molecules (e.g. acids) are minimized effectively.

The present invention relates to a process of manufacturing a liquid alcoholic beer concentrate, said process comprising: providing a low alcohol beer having an ethanol content of 0-1% ABV, a free amino nitrogen content of 8-400 mg/L and containing 0.1-4 g/L maltotriose and 0.5-6 g/L of maltotetraose; removing at least 70 wt. % of the water present in the low alcohol beer by means of membrane separation to produce a low alcohol beer concentrate, wherein the membrane separation is selected from nanofiltration, reverse osmosis and forward osmosis; combining the low alcohol beer concentrate with alcoholic liquid having an ethanol content of at least 30 wt. % to produce a liquid alcoholic beer concentrate having a an ethanol content of 10-60 wt. %.

The present process offers the advantage that it is relatively easy to operate, whilst at the same time losses of small organic molecules (e.g. acids) are minimized effectively.

According to the invention, there is provided null-LOX-1 barley and plant products produced thereof, such as malt manufactured by using barley kernels defective in synthesis of the fatty acid-converting enzyme lipoxygenase-1. Said enzyme accounts for the principal activity related to conversion of linoleic acid into 9-hydroperoxy octadecadienoic acid, a lipoxygenase pathway metabolite, whichthrough further enzymatic or spontaneous reactionsmay lead to the appearance of trans-2-nonenal. The invention enables brewers to produce a beer devoid of detectable trans-2-nonenal-specific off-flavors, even after prolonged storage of the beverage.

According to the invention, there is provided null-LOX-1 barley and plant products produced thereof, such as malt manufactured by using barley kernels defective in synthesis of the fatty acid-converting enzyme lipoxygenase-1. Said enzyme accounts for the principal activity related to conversion of linoleic acid into 9-hydroperoxy octadecadienoic acid, a lipoxygenase pathway metabolite, whichthrough further enzymatic or spontaneous reactionsmay lead to the appearance of trans-2-nonenal. The invention enables brewers to produce a beer devoid of detectable trans-2-nonenal-specific off-flavors, even after prolonged storage of the beverage.

The present invention provides beverages and pharmaceutical compositions containing a deuterated alcohol according to Formula 1, and provides methods for their manufacture and use.

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The compositions of the invention are expected to ameliorate some of the negative side effects associated with the consumption of alcohol, such as hangover and facial flushing.