The embodiments disclose a method, including creating at least one device for brewing hot beverages with at least one ingredient including fulvic acid concentrated syrup, humic acid concentrated syrup and combined fulvic and humic concentrated syrup, wherein the at least one device includes at least one computer processer, at least one database memory device, and at least one digital controller, making at least one fulvic acid concentrated syrup, humic acid concentrated syrup and combined fulvic and humic concentrated syrup condiment packet, coffee packet, infused water source, and marinated beverage ingredient, and using an automated coffee fulvic-humic mixing application for remotely controlling the at least one device.

The embodiments disclose a method, including creating at least one device for brewing hot beverages with at least one ingredient including fulvic acid concentrated syrup, humic acid concentrated syrup and combined fulvic and humic concentrated syrup, wherein the at least one device includes at least one computer processer, at least one database memory device, and at least one digital controller, making at least one fulvic acid concentrated syrup, humic acid concentrated syrup and combined fulvic and humic concentrated syrup condiment packet, coffee packet, infused water source, and marinated beverage ingredient, and using an automated coffee fulvic-humic mixing application for remotely controlling the at least one device.

Aspects described herein relate to food and beverage compositions infused with lipophilic active agents and methods of use for the treatment of a variety of disorders. More particularly, aspects described herein relate to food and beverage compositions infused with lipophilic active agents such as cannabinoids, nicotine, nonsteroidal anti-inflammatories (NSAIDs), and vitamins, that provide enhanced bioavailability of the lipophilic active agents in a subject, and that mask unpleasant tastes of lipophilic active agents.

The present invention discloses a method for producing an edible substance based upon coffee and wine. In particular, the present invention discloses a method that includes providing, inside of a recipient (1), a quantity of coffee substance (2; 21, 22) to a quantity of wine substance (3; 31, 32) under a pressure different from the atmospheric pressure, preferentially superior to the atmospheric pressure, along at least most part of a stage period, so as to provide a more effective integration of organoleptic properties characteristic of wine into said coffee substance (2; 21, 22).

The invention relates to a device and method for transferring an aroma from a aroma providing substance to a an aroma-adsorbing substance by a gas flow and without the aroma-providing substance and the aroma-adsorbing substance getting in direct contact.

The invention relates to a device and method for transferring an aroma from a aroma providing substance to a an aroma-adsorbing substance by a gas flow and without the aroma-providing substance and the aroma-adsorbing substance getting in direct contact.

Ready to drink coffee beverages are provided. The beverage comprises coffee; medium chain triglycerides (MCT); high acyl gellan gum; plant-based protein; and buffer wherein coffee is 0.5-2.5 w/w %, and MCT is 5-10 w/w %. The beverage can be refrigerated and shelf-stable in a homogenous state for at least six months at 4, 20 and 30 C.

Creamers for whitening food products are provided. The creamers can havelong-term stability, high whitening capacity and a pleasant mouthfeel. In a general embodiment, the present disclosure provides aspray-dried creamer composition comprising added sugar comprising sucrose and/or lactose ranging from 5-30% by weight; milk ranging from 30-60% by weight; fat ranging from 15-40% by weight; wherein said composition is devoid of added emulsifiers and/or buffer-and stabilizing salts. The invention also provides a coffee creamer mix comprising the above creamer composition and coated or compacted coffee, wherein coffee dissolves after the creamer dissolution.

Liquid beverage concentrates providing enhanced stability to flavor, artificial sweeteners, vitamins, and/or color ingredients are described herein. The liquid beverage concentrates achieve enhanced stability due to inclusion of one or more viscosity increasing agents. The liquid beverage concentrates described herein provide enhanced flavor stability to ingredients that are highly prone to degradation in acidic solutions despite the concentrates having a low pH (i.e., about 1.8 to about 3.1). In some approaches, the liquid beverage concentrates disclosed herein remain shelf stable for at least about three months when stored at 70 F. in a sealed container and can be diluted to prepare flavored beverages with a desired flavor profile and with little or no flavor degradation.

A compound represented by the following formula (1):

##STR00001## wherein, R.sub.1 is a linear or branched alkyl group having 1 to 3 carbon atoms or a hydroxyl group; and R.sub.2 is a 1-pyrrolyl group, a 2-pyrrolyl group, or a 3-pyrrolyl group. The present invention can provide a means highly effective in contributing to savory roasting flavor and capable of imparting fragrance with natural feeling.