A rapid method of brewing malt beverages having 0.0% alcohol by volume with the use of yeast in aerobic conditions. The yeast is inactivated by boiling after undergoing fermentative (minimal yeast contact time) growth, during either aerobic or anaerobic conditions. Aspects of the beverage such as sweetness, aldehyde content, flavor-positive components, pH, mouthfeel and heat are controlled to emulate popular styles of beer. The beverage may also be fortified with alcohol to create alcoholic products, such as beer, kombucha, hard seltzer, wine or spirits in a rapid time frame.

The invention relates to a method of producing a shelf stable ready-to-drink beverage product, comprising the steps of: providing an ingredient composition comprising micellar caseins and whey protein, having a total protein concentration of 1.5-8 wt. %, and wherein the composition has a casein to whey protein ratio of 90/10-60/40, adding divalent cations to provide a concentration of 3-20 mM free divalent cations in the ingredient composition, and 0.025-0.3 wt % of a stabilizing system comprising hydrocolloids, and subsequently heat treating the ingredient composition at ultra high temperature (UHT) at 135-150° C. for 3-30 s to form agglomerated proteins comprising casein and beta-lactoglobulin from the whey protein, the agglomerates having a size of 5-30 microns mean diameter D(4,3) as measured by laser diffraction. The invention also relates to a shelf stable ready-to-drink beverage product comprising aggregated proteins comprising micellar caseins and whey protein aggregates, wherein the product has a pH of 6.6-7.2, 1.5-8.0 wt. % milk proteins, a casein to whey protein ratio of 90/10-60/40, and a concentration of 3-20 mM divalent cations, and the aggregates are of 5-30 microns mean diameter D(4,3) as measured by laser diffraction.

The present invention relates to a method of producing a food or beverage product, in particular to a method for forming agglomerated pea proteins in an ingredient composition. The invention also relates food or beverage product comprising agglomerated pea proteins.

The present invention relates to a method of producing a food or beverage product, in particular to a method for forming agglomerated pea proteins in an ingredient composition. The invention also relates food or beverage product comprising agglomerated pea proteins.

These delicious shakes or smoothies, has the active compound called allicin, which comes from the garlic. Allicin is the key ingredient for helping to lower our metabolic risk factors. This invention could possibly be a natural substitute for garlic supplements, and Statin drugs. This invention could aide in helping regulate high blood pressure, high low-density lipoprotein (LDL), heart disease, diabetes, and strokes. This invention will make it easier to consume garlic in the raw, while contributing to optimum health.

These delicious shakes or smoothies, has the active compound called allicin, which comes from the garlic. Allicin is the key ingredient for helping to lower our metabolic risk factors. This invention could possibly be a natural substitute for garlic supplements, and Statin drugs. This invention could aide in helping regulate high blood pressure, high low-density lipoprotein (LDL), heart disease, diabetes, and strokes. This invention will make it easier to consume garlic in the raw, while contributing to optimum health.

A barley plant including a mutant LOX-1 protein and that is deficient in lipoxygenase activity.

A barley plant including a mutant LOX-1 protein and that is deficient in lipoxygenase activity.

The present invention relates to the field of herbal compositions. In particular, the present invention is directed to an Improved Herbal Extract Composition comprising a Melissa species extract, an Avena species extract, a Tilia species extract and a unique blend of citrus components. The composition can further comprise at least one additional extract of a plant such as Citrus species, Crataegus species, Panax species, and Lavendula species. The herbal extract composition is useful in numerous ingestible forms including an extract concentrate for food and beverage preparation, additive or enhancer for existing foods and beverages and particularly in the form of a pleasant tasting and soothing beverage.

Disclosed is a novel lactic acid bacterium belonging to Lactobacillus plantarum, which has an excellent fermentative ability affording high achievable cell counts even if various vegetable or fruit juices are used as fermentative substrates. The lactic acid bacterium belonging to Lactobacillus plantarum is characterized by the achievable viable cell counts being 10.sup.8 CFU/ml or more in both cases when 100% juice of grape or of orange is used as fermentative substrate.