The invention provides a method for enhancing flavour profile of beverages comprising increasing perceptibility of sweetness, increasing acidity, and decreasing astringent taste in beverages, increasing perceptibility of floral and spice notes by adding an effective flavour enhancing amount of water-soluble Palm Fruit Bioactive complex (wsPFBc/OPP) or their extracts into a beverage is disclosed a composition comprising a beverage and oil palm phenolics (OPP) or their extracts such that the OPP or their extracts modify or alter the fragrance and flavour of the beverage.

A product having an internal substance protected by a rugged exterior shell is disclosed. The internal substance is reactive with the exterior shell but is separated therefrom by a coating on an interior surface of the external shell so that the product can be stored for a long period of time without the internal substance reacting with the exterior shell. The coating is meltable so that, when desired, the product may be heated (e.g. immersed in hot water or exposed to heat) in order to melt the coating so that the internal substance can react with the external shell so that the internal substance can excrete out of the exterior shell.

A product having an internal substance protected by a rugged exterior shell is disclosed. The internal substance is reactive with the exterior shell but is separated therefrom by a coating on an interior surface of the external shell so that the product can be stored for a long period of time without the internal substance reacting with the exterior shell. The coating is meltable so that, when desired, the product may be heated (e.g. immersed in hot water or exposed to heat) in order to melt the coating so that the internal substance can react with the external shell so that the internal substance can excrete out of the exterior shell.

A storage apparatus and method to infuse coffee beans with an aroma emanating from an aromatic substance is provided. The apparatus flavors the coffee beans with the aroma by storing the beans in proximity to the aromatic substance. The apparatus includes a container and a lid detachably coupled thereto to create an inner compartment to store the aromatic substance, a pedestal coupled to the bottom wall of the container, and an internal container disposed on the pedestal and having a plurality of openings, the internal container designed to store the coffee beans above the aromatic substance. The aroma emanating from the aromatic substance passes through the plurality of openings in the internal container and contacts the stored coffee beans, thereby infusing the coffee beans with the aroma.

A storage apparatus and method to infuse coffee beans with an aroma emanating from an aromatic substance is provided. The apparatus flavors the coffee beans with the aroma by storing the beans in proximity to the aromatic substance. The apparatus includes a container and a lid detachably coupled thereto to create an inner compartment to store the aromatic substance, a pedestal coupled to the bottom wall of the container, and an internal container disposed on the pedestal and having a plurality of openings, the internal container designed to store the coffee beans above the aromatic substance. The aroma emanating from the aromatic substance passes through the plurality of openings in the internal container and contacts the stored coffee beans, thereby infusing the coffee beans with the aroma.

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.

A plant based allergen-free coffee creamer or whitener composition is described that includes components such as a) water; b) at least one sugar ingredient; c) at least one vegetal oil; d) acacia gum; e) xanthan gum, Tragacanth or gellan; and f) optionally a flavor modification agent and/or optionally a cereal component, wherein the composition is substantially free of sunflower lecithin and of nut component(s) and the components equal 100% by weight.

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 coffee beverage having, regardless of a liquid temperature of the beverage, reduced bitterness and little aftertaste is provided. The content of guaiacol and the content of furfuryl methyl sulfide in the beverage are adjusted to specific ranges.

Coffee formulations comprising a coffee extract, a flavor agent, a solvent, and a coloring agent are described. Cartridges containing the coffee formulations are also described. Beverage dispensing systems containing such cartridges, and methods of make and using the coffee formulations are also described.