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.

A system for packaging a low acid liquid is provided herein. The system includes feeding unit configured to feed the low acid liquid into a filtration unit. The filtration unit is configured to filter the low acid liquid by using a number of pores provided on a micro sieve membrane. Further, the filtered low acid liquid is provided to an aseptic buffer unit configured to fill the aseptic filtered low acid liquid into packaging containers. The system further includes an automatic cleaning in place unit configured to automatically clean the feeding unit, the filtration unit and the aseptic buffer unit by decontamination using a decontaminating material.

A system for packaging a low acid liquid is provided herein. The system includes feeding unit configured to feed the low acid liquid into a filtration unit. The filtration unit is configured to filter the low acid liquid by using a number of pores provided on a micro sieve membrane. Further, the filtered low acid liquid is provided to an aseptic buffer unit configured to fill the aseptic filtered low acid liquid into packaging containers. The system further includes an automatic cleaning in place unit configured to automatically clean the feeding unit, the filtration unit and the aseptic buffer unit by decontamination using a decontaminating material.

The present invention describes polymer compositions that have enhanced properties as oxygen barriers, as well as manufacturing methods for such oxygen-scavenging polymers and devices composed of such oxygen-scavenging polymers. These oxygen-scavenging polymers offer several benefits over existing materials, including a reduced ability for oxygen and carbon dioxide to permeate the polymer, reduced foaming of beverages stored in containers composed of the polymers, improved moisture absorption, and increased anti-bacterial/anti-fungal properties.

There is provided a frozen food product, such as frozen juice, and the method of providing same. This involves cooling the food product, such as a juice, to a slurry temperature within a freezing temperature range for the juice to provide a slurry, the juice slurry comprising a liquid juice component and a frozen juice component; providing the juice slurry to a container; and freezing the juice slurry within the container.

Disclosed are an anti-ice nucleation activator comprising a purine base or a purine base-containing polymer, and an antifreeze liquid comprising the anti-ice nucleation activator and water; a method for improving the anti-ice nucleation activity of a biological material, the method comprising bringing the anti-ice nucleation activator into contact with the biological material; and a method for preserving a biological material, the method comprising bringing the anti-ice nucleation activator into contact with a biological material.

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 and the use in a food, beverage, as a probiotic and to improve the sensory properties and/or the storage stability is also disclosed.

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 and the use in a food, beverage, as a probiotic and to improve the sensory properties and/or the storage stability is also disclosed.

A device for preserving a liquid inside a container comprising a pressurizing circuit to pressurize the container, said pressurizing circuit comprising a fastening element to connect the pressurizing circuit to a source of inert gas, a pressure switch and an injection duct for introducing the inert gas in the container. The device comprises a solenoid valve EV1 to switch between an open configuration and a closed configuration. The device comprises an electric switch to bring the solenoid valve EV1 in the open configuration when the injection duct is connected to the container and to bring the solenoid valve EV1 in the closed configuration when the injection duct is not connected to the container. The device comprises a control unit to bring the solenoid valve EV1 in the closed configuration when the pressure switch verifies a pressure in the container higher than a predetermined threshold value.

A method and device are described that reduce the amount of pathogens in a liquid and/or to mitigate the growth of pathogens. Utilizing the method or device, liquid product is subjected to an 8 Bar or greater pressure drop. The liquid product is then heated to increase its temperature by at least 10 C. while it is in the droplet phase and/or after being collected into a liquid volume.