A system and method of manufacturing a fermented coffee formulation produces roasted and fermented coffee beans, fermented coffee juice, and a fermented coffee oil. The system includes a quantity of unprocessed coffee fruit, a quantity of primary fermentation blend, a supplemental fermentation blend, a first container, a second container, a roasting machine, and a cooling tray. The method begins by fermenting the quantity of unprocessed coffee fruit with the primary fermentation blend in the first container for coffee cherry juice. Then, a quantity of fermented coffee beans is separated from a quantity of fermented coffee fruit. In order to produce coffee beans, the quantity of fermented coffee beans is lightly roasted with the roasting machine, cooled with the cooling tray, and fermented again with the supplemental fermentation blend in the second container. A quantity of reroasted-and-refermented coffee beans is produced with the roasting machine. Fermented coffee oil is then extracted.

Sweetener and flavor compositions with improved taste profiles are disclosed. Also disclosed are methods of making and methods of using such sweetener and flavor compositions.

The present invention relates to an alcoholic beverage and a non-alcoholic beverage composition intended for individuals on a Keto diet comprising about 10-25 grams of fat, about 3 grams or less of carbohydrates, about 5 grams or less of protein, 1-2 ounces of a high fat dairy cream, 5-11 ounces of carbonated water, 5 grams or less of medium-chain triglycerides (MCT), about 250 milligrams or less of a carnitine, and wherein the composition is per 12 ounce serving.

The present invention further relates to methods for producing a Keto beverage composition comprising the steps of mixing the beverage formulation ingredients, carbonating the beverage formulation ingredients, and homogenizing and/or pasteurizing the beverage formulation ingredients, wherein said beverage formulation ingredients comprise about 3 grams or less of carbohydrates, about 10-25 grams of fat, about 5 grams or less of protein, about 5 grams or less of medium-chain triglycerides (MCT), about 250 milligrams or less of a carnitine, and about 5 grams or less of a creatine, and wherein the composition is per 12 ounce serving.

Provided are modified coffee and/or coffee-substitute composition, and the methods of making same, comprising cross-Maillardized substrate carrier materials or non-cross-Maillardized carrier material, having cross-Maillardized reaction products providing for improved coffee and/or coffee or more organoleptically accurate coffee substitute compositions than presently exist.

Provided are modified coffee and/or coffee-substitute composition, and the methods of making same, comprising cross-Maillardized substrate carrier materials or non-cross-Maillardized carrier material, having cross-Maillardized reaction products providing for improved coffee and/or coffee or more organoleptically accurate coffee substitute compositions than presently exist.

Disclosed are bitter alkaloid-containing consumables comprising bitter blockers for a reduced alkaloid-derived bitterness and methods of forming said consumables.

A method designed to clarify the coffee oil contained in coffee grounds or in whole and/or damaged coffee beans. The method objective is achieved by starting with inoculation of the coffee grounds or coffee beans with macromycetes especially with white rot fungi, continuing with an incubation, step that allows complete population of the coffee grounds or coffee beans by the fungal mycelium to be achieved, and finishing with steps of drying and extracting the coffee oil. The method disclosed allows colourless or pale yellow coffee oil to be produced, favouring the use thereof in cosmetic and food products, amongst others.

The invention describes products, uses thereof, compositions thereof, and methods to prepare products formed from Maillard reaction products from a sugar donor and/or sweet tea extracts, stevia extracts, swingle (mogroside) extracts, one or more sweet tea extract components, one or more steviol glycosides, one or more mogrosides, one or more glycosylated sweet tea glycosides, one or more glycosylated steviol glycosides or one or more glycosylated mogrosides and an amine donor/reactant.

A flavor-enhanced beverage includes an added amount of pyroglutamic acid or a salt thereof. The pyroglutamic acid may be in the form of L-pyroglutamic acid, D-pyroglutamic acid, monosodium L-pyroglutamate, monosodium D-pyroglutamate, or a mixture thereof. Both ready-to-drink beverages (such as fruit juices, vegetable juices, coffee, tea, carbonated soft drinks, energy drinks, sports drinks, dairy, and low calorie drinks) as well as concentrated beverages used for the preparation of ready-to-drink beverages benefit from the addition of the pyroglutamic acid. The addition to a beverage product may be in an amount of up to about 3,000 ppm of pyroglutamic acid or a salt thereof, in concentrates, or up to about 300 ppm in ready-to-drink beverages.

This invention relates to alkyl 5-acyloxydecanoate having formula (1) as follows: ##STR00001##
wherein R.sub.1 denotes a hydrogen atom or an alkyl group having one to four carbon atoms, R.sub.2 denotes an alkyl group having one to four carbon atoms, with the proviso that the case where R.sub.1 is a methyl group and R.sub.2 is a methyl group or an ethyl group is excluded, which is capable of giving to food products or the like a characteristic flavor, or a sensory impression, of milk, fat or cream, and to the use of the same in flavoring compositions.