The present invention provides processes for producing food products, particularly juice beverages, with reduced sugar content enriched with dietary fibers and the food products produced. The processed food products are low in calories while preserving the palatable test of the starting material, and contain beneficial amount of dietary fibers. The processed food product further contains sorbitol and gluconic acid.

The present invention provides processes for producing food products, particularly juice beverages, with reduced sugar content enriched with dietary fibers and the food products produced. The processed food products are low in calories while preserving the palatable test of the starting material, and contain beneficial amount of dietary fibers. The processed food product further contains sorbitol and gluconic acid.

The invention relates to methods of producing an alcohol-reduced fermented beverage, and to a resulting alcohol-reduced fermented beverage. The invention further relates to an use of a fermentative yeast that is not capable of completely converting glucose, maltose and/or maltotriose into ethanol, for the production of an alcohol-reduced fermented beverage.

Examples disclosed herein relate to methods and systems for controllably removing one or more solutes from a solution. Examples disclosed herein relate to methods and systems for removing water from alcoholic beverages.

Examples disclosed herein relate to methods and systems for controllably removing one or more solutes from a solution. Examples disclosed herein relate to methods and systems for removing water from alcoholic beverages.

The disclosure provides a process to create unique spirits by using another liquid besides water to cut or dilute a distilled spirit. The liquid used for cutting, referred to herein as a cutting liquid, can be used to obtain a desired proof. A distilled spirit that has been cut with a cutting liquid is referred to herein as a cut spirit. In one example, a method of manufacturing an alcoholic beverage includes: (1) obtaining a distilled spirit, (2) creating a cut spirit by reducing alcohol content of the distilled spirit using one or more cutting liquids instead of water, (3) placing the cut spirit in multiple bottles, and (4) sealing the multiple bottles.

The disclosure provides a process to create unique spirits by using another liquid besides water to cut or dilute a distilled spirit. The liquid used for cutting, referred to herein as a cutting liquid, can be used to obtain a desired proof. A distilled spirit that has been cut with a cutting liquid is referred to herein as a cut spirit. In one example, a method of manufacturing an alcoholic beverage includes: (1) obtaining a distilled spirit, (2) creating a cut spirit by reducing alcohol content of the distilled spirit using one or more cutting liquids instead of water, (3) placing the cut spirit in multiple bottles, and (4) sealing the multiple bottles.

A method of producing plant extract-enriched consumable alcohol includes steps of: providing a plant extract; providing a first diluting agent, wherein a purity of the first diluting agent is more than 99 vol %; mixing the plant extract and the first diluting agent to form a mixture; providing a second diluting agent; and mixing the mixture and the second diluting agent to form a plant extract-enriched consumable alcohol; wherein one of the first diluting agent and the second diluting agent is alcoholic and the other one is non-alcoholic, and an alcohol content of the plant extract-enriched consumable alcohol is less than 50 vol %.

A method of producing plant extract-enriched consumable alcohol includes steps of: providing a plant extract; providing a first diluting agent, wherein a purity of the first diluting agent is more than 99 vol %; mixing the plant extract and the first diluting agent to form a mixture; providing a second diluting agent; and mixing the mixture and the second diluting agent to form a plant extract-enriched consumable alcohol; wherein one of the first diluting agent and the second diluting agent is alcoholic and the other one is non-alcoholic, and an alcohol content of the plant extract-enriched consumable alcohol is less than 50 vol %.

Freezing and desorption method by inert gas for the separation of non-volatile and volatile aromatic compounds from wine raw material, particularly the aromatic compounds determining the aroma and flavor of final products, and the subsequent blending of fractions for the preparation of beverages with the required parameters. It is thus possible to prepare non-alcoholic (<0.5% vol. alc.) and low alcoholic (<5% vol. alc.) beverages with non-volatile and volatile aromatic compounds comparable to their content in the original wine raw material, which is not possible by the individual utilization of the given methods. By utilization of this solution it is possible to prepare also alcoholic beverages with alcohol levels higher than 5% vol.