The disclosed subject matter provides preservative-free liquid flavored beverage concentrate compositions, food package kits comprising such compositions, and methods of preparing such compositions and kits.

Provided is a liquid system comprising a first component and a second component the components selected from the group consisting of carbohydrates, sugar alcohols, food grade acids, food grade non-aqueous solvents and food grade salts wherein: a. the second component is different than the first component; b. the system has a melting point lower than each of the components; and c. the liquid system comprises 7% or less water. The systems are useful for protecting an active ingredient in a food system wherein the ingredient is stable at room temperature and retains its sensory properties after being diluted into an aqueous beverage for example to form a flavored aqueous beverage.

Provided is a liquid system comprising a first component and a second component the components selected from the group consisting of carbohydrates, sugar alcohols, food grade acids, food grade non-aqueous solvents and food grade salts wherein: a. the second component is different than the first component; b. the system has a melting point lower than each of the components; and c. the liquid system comprises 7% or less water. The systems are useful for protecting an active ingredient in a food system wherein the ingredient is stable at room temperature and retains its sensory properties after being diluted into an aqueous beverage for example to form a flavored aqueous beverage.

A method of producing beer comprises the steps of producing or supplying a beer intermediate, wherein the beer intermediate is manufactured through a brewing process, storing the beer intermediate in a container, transporting the container containing the beer intermediate to a processing station where the beer intermediate is discharged from the container for further processing and mixing CO with the discharged beer intermediate. Before the step of storing the beer intermediate at least one of alcohol, malt syrup, wheat syrup, hop and sugar is added to the beer intermediate such that the stored beer intermediate forms a beer concentrate, wherein removal of water from the beer intermediate after the brewing process is omitted. Water is mixed with the discharged beer concentrate so as to obtain ready-to-consume beer or a ready-to-consume beer-like beverage. The produced or supplied beer intermediate has a CO2 concentration which is lower than 3 g/kg.

A method of producing beer comprises the steps of producing or supplying a beer intermediate, wherein the beer intermediate is manufactured through a brewing process, storing the beer intermediate in a container, transporting the container containing the beer intermediate to a processing station where the beer intermediate is discharged from the container for further processing and mixing CO with the discharged beer intermediate. Before the step of storing the beer intermediate at least one of alcohol, malt syrup, wheat syrup, hop and sugar is added to the beer intermediate such that the stored beer intermediate forms a beer concentrate, wherein removal of water from the beer intermediate after the brewing process is omitted. Water is mixed with the discharged beer concentrate so as to obtain ready-to-consume beer or a ready-to-consume beer-like beverage. The produced or supplied beer intermediate has a CO2 concentration which is lower than 3 g/kg.

A beverage syrup containing cannabinoids can be prepared by solubilizing insoluble cannabinoids in a diluent having dispersion surfactant properties. The diluent can be prepared by mixing a solvent having surfactant properties, such as polysorbate 80, with a co-surfactant, such as propylene glycol. Solid cannabinoids can solubilized by heating the solid concentrate to liquefying it, and then adding the liquid concentrate to the prepared diluent. The resulting syrup can be stored for use in the manufacture of beverages.

A beverage syrup containing cannabinoids can be prepared by solubilizing insoluble cannabinoids in a diluent having dispersion surfactant properties. The diluent can be prepared by mixing a solvent having surfactant properties, such as polysorbate 80, with a co-surfactant, such as propylene glycol. Solid cannabinoids can solubilized by heating the solid concentrate to liquefying it, and then adding the liquid concentrate to the prepared diluent. The resulting syrup can be stored for use in the manufacture of beverages.

The present disclosure relates to cannabinoid-containing product for human consumption having an improved taste profile and to methods of manufacturing same. The present disclosure also relates to a process for making a cannabinoid-containing product for human consumption, comprising the following steps extraction of a cannabinoid and waxes from cannabis plant material with carbon dioxide under supercritical conditions to obtain an extract containing the cannabinoid and waxes, adding an emulsifier to the extract containing the cannabinoid and waxes to make a cannabinoid-containing emulsion for human consumption.

The present invention relates to a low-calorie beverage having excellent sensory properties and sweetness, and more particularly, to a beverage containing allulose as a sweetener.

A beverage that contains (a) a high intensity sweetener in an amount equivalent to sweetness intensity X1 and (b) an amino acid or a derivative or salt thereof in an amount of less than a taste perception threshold value, that has a sweetness corresponding to sweetness intensity X3 derived from the components (a) and (b), that satisfies 0.1<X1<X3, and that is one selected from effervescent beverages and flavored waters.