Methods and systems for making and bottling a juice containing beverage in sealed containers are disclosed. The systems and methods may be performed without using heat-based or pressure-based pasteurization, and yet are still safe to consume and have a commercially viable shelf-life.

Functionality is disclosed herein for a pascalization process for food and beverage products, and possibly other materials. The process includes inputting an unprocessed product, pressurizing the unprocessed product to a first pressure to create a pressurized product, holding the pressurized product at the first pressure for a predetermined hold time and depressurizing the pressurized product to a second pressure to create a processed product. The second pressure is less than the first pressure. The process also includes outputting the processed product.

The present disclosure provides a carbonation preservation device that attaches to the mouth of an open container holding carbonated liquid. More specifically, the present invention relates to a device for preventing loss of carbonation from a carbonated liquid stored within a container by purging the trapped air above the remaining liquid within the container and replacing it with carbon dioxide or mixture of gases. When in place, the carbonation preservation device purges the air and other gases from the volume above the remaining carbonated liquid and fills the volume with a gas, such as carbon dioxide, or a mixture of gases, in order to pressurize the container and prevent the escape of carbon dioxide from the remaining carbonated liquid in the container.

A disposable container for commercializing individual frozen food portions is described. It is made of a plastic material and has a plurality of individual pockets defining each a volume configured for containing a portion of frozen food. Each pocket has a bottom wall and a lateral wall extending from the bottom wall and a top opening, the bottom wall having a thickness inferior to the thickness of the lateral wall. The portion of frozen food is extracted from its respective individual pocket by pushing in on the bottom wall of the pocket. A method for packaging, commercializing and using individual frozen food portions is also disclosed. The container and method are particularly useful for preparing a smoothie from frozen puree of vegetables and fruits. The container is particularly adapted for being shipped directly to the consumer. An insert and method for transforming a jar into a shaker are also disclosed.

A disposable container for commercializing individual frozen food portions is described. It is made of a plastic material and has a plurality of individual pockets defining each a volume configured for containing a portion of frozen food. Each pocket has a bottom wall and a lateral wall extending from the bottom wall and a top opening, the bottom wall having a thickness inferior to the thickness of the lateral wall. The portion of frozen food is extracted from its respective individual pocket by pushing in on the bottom wall of the pocket. A method for packaging, commercializing and using individual frozen food portions is also disclosed. The container and method are particularly useful for preparing a smoothie from frozen puree of vegetables and fruits. The container is particularly adapted for being shipped directly to the consumer. An insert and method for transforming a jar into a shaker are also disclosed.

The present disclosure provides a carbonation preservation device that attaches to the mouth of an open container holding carbonated liquid. More specifically, the present invention relates to a device for preventing loss of carbonation from a carbonated liquid stored within a container by purging the trapped air above the remaining liquid within the container and replacing it with carbon dioxide or mixture of gases. When in place, the carbonation preservation device purges the air and other gases from the volume above the remaining carbonated liquid and fills the volume with a gas, such as carbon dioxide, or a mixture of gases, in order to pressurize the container and prevent the escape of carbon dioxide from the remaining carbonated liquid in the container.

The present invention relates to a method for preparing a whole soybean milk with superior storage stability which shows almost no change in viscosity when stored for a long time, and a whole soybean milk prepared thereby. As a method of the present invention provides a whole soybean milk having small particle sizes based on a procedure simpler than pre-existing methods, time for preparing a whole soybean milk can be shortened. Further, as the whole soybean milk obtained by this method shows almost no change in viscosity when stored for a long time, its shelf life can be extended dramatically as compared to pre-existing whole soybean milk containing both soybean milk residue and soybean liquid, which shows viscosity increase over time.

The present invention discloses a method to prepare a fruit ferment containing propionic acid and/or a salt thereof comprising i) obtaining a liquid fruit preparation, ii) optionally supplementing the liquid fruit preparation with water and/or with additional components to support fermentation, iii) fermenting the optionally supplemented liquid fruit preparation with a propionic acid-producing bacterial strain, iv) optionally further processing the fermentation product, to obtain the fruit ferment. Next to a propionic acid-producing bacterial strain, a lactic acid-producing bacterial strain may be used in the fermentation. The invention also relates to a fruit ferment obtainable by said method.

The present invention discloses a method to prepare a fruit ferment containing propionic acid and/or a salt thereof comprising i) obtaining a liquid fruit preparation, ii) optionally supplementing the liquid fruit preparation with water and/or with additional components to support fermentation, iii) fermenting the optionally supplemented liquid fruit preparation with a propionic acid-producing bacterial strain, iv) optionally further processing the fermentation product, to obtain the fruit ferment. Next to a propionic acid-producing bacterial strain, a lactic acid-producing bacterial strain may be used in the fermentation. The invention also relates to a fruit ferment obtainable by said method.

A beverage product includes a mixture having a dissolved oxygen content of less than 500 parts per billion, the mixture including tea flavor, hops flavor, and water. The beverage product further includes a container holding the mixture, the container being sealed to prevent the introduction of dissolved oxygen, a headspace of the container including inert gas.