A system for providing a pre-mixed beverage from a distribution device includes a first container including a first consumable material and a second container including a second consumable material. A mixing block is arranged in fluid communication with the first container, the second container, and the distribution device such that a mixture of the first consumable material and the second consumable material is formed within the mixing block. At least one pump is operably coupled to first container, the second container, and the distribution device.

System for protecting and securing bags for bulk high pressure processing equipment including at least one tube provided with holes, covers for evacuating and connecting the ends of the tube or tubes, the tube or tubes being anchored to the covers, a protector for the bag adapted to lengthen the outlet path of the processed product once the depressurization of the equipment is produced, and a fitting for the protector for connecting the protector to the cover on the side from which the product in the bag comes out.

System for protecting and securing bags for bulk high pressure processing equipment including at least one tube provided with holes, covers for evacuating and connecting the ends of the tube or tubes, the tube or tubes being anchored to the covers, a protector for the bag adapted to lengthen the outlet path of the processed product once the depressurization of the equipment is produced, and a fitting for the protector for connecting the protector to the cover on the side from which the product in the bag comes out.

A packaged coffee product with oxygen dissolved therein along with milk and/or sweeteners in the sealed packaging is provided. Preferably, the pH of the product is 4.6 or greater, preferably 5.0 or greater. The coffee product may be hot or cold brew coffee and may have other gasses such as nitrogen and/or carbon-dioxide in the sealed container. Ideally, there is oxygen in both the headspace and liquid portion of the beverage in order to inhibit C. bot growth without requiring retort processing. Preferably, the calorie count is in the range of 0.5-9 calories per ounce.

A method of freezing juice includes dispensing a predefined amount of the juice into a container, contacting at least one surface of the container with a mass of cooling agent, having a temperature below 78 C., to cool the juice to a cooled juice temperature between 68 C. and 78 C. The container is configured to, in a first cooling stage, allow heat transfer from the juice to the cooling agent to reduce the temperature of the juice to 0 C. at a rate of between 1 C. and 2 C. per minute, and in a second cooling stage following the first cooling stage, allow heat transfer from the juice to the cooling agent to reduce the temperature of the juice to the cooled juice temperature, at a rate of between 1 C. and 2 C. per minute. The temperature of the juice is then maintained between 68 C. and 86 C.

A method of freezing juice includes dispensing a predefined amount of the juice into a container, contacting at least one surface of the container with a mass of cooling agent, having a temperature below 78 C., to cool the juice to a cooled juice temperature between 68 C. and 78 C. The container is configured to, in a first cooling stage, allow heat transfer from the juice to the cooling agent to reduce the temperature of the juice to 0 C. at a rate of between 1 C. and 2 C. per minute, and in a second cooling stage following the first cooling stage, allow heat transfer from the juice to the cooling agent to reduce the temperature of the juice to the cooled juice temperature, at a rate of between 1 C. and 2 C. per minute. The temperature of the juice is then maintained between 68 C. and 86 C.

The embodiments disclose a device for sanitizing and purifying at least one purified potable water source supply and suspending humic acid and fulvic acid molecules in a mixed solution, at least one separate sanitary facilities to maintain sanitation of mixing and bottling processes of the mixed solution, at least one sanitizing device for preventing an opportunity for contamination to take place including bacterial and microbial growth throughout the mixing and bottling processes, at least one testing device for monitoring sanitized conditions of bottled beverage products in the mixing and bottling processes, and at least one mixing and bottling device for mixing and bottling of the mixed solution for creating black colored water beverages for human consumption.

A container (22) includes an oxygen-sensitive beverage, for example a vitamin C-containing beverage. A closure (40) seals the mouth (28) of container (22). The closure includes an oxygen scavenging structure, for example a closure, which comprises a hydrogen generating means and a catalyst for catalysing a reaction between hydrogen and oxygen.

A container (22) includes an oxygen-sensitive beverage, for example a vitamin C-containing beverage. A closure (40) seals the mouth (28) of container (22). The closure includes an oxygen scavenging structure, for example a closure, which comprises a hydrogen generating means and a catalyst for catalysing a reaction between hydrogen and oxygen.

An all-natural fruit juice and alcohol composition, including a mixture of all-natural fruit juice and alcohol having a pH of less than or equal to 4.6, wherein the mixture has an alcohol content of 2-20% by volume, and wherein the mixture has been subjected to a high-pressure processing such that the mixture has been subjected to a pressure range of 70,000-95,000 psi for a time period of 1 to 5 minutes.