An HPP system uses large polymer based bags (20) to increase the amount of food product or other flowable product that can fit into a HPP carrier (22). Each bag 20 has a filling fitment (24), to which a flow valve (26) can be attached. The bag (20) is inserted into the carrier (22) and then the fitment (24) is manually or automatically connected to a flow valve (26). Next, the product is pumped into the bag (20) through a hose or pipe (30) which is attached to the flow valve. Thereafter, the flow valve (26) is removed and the fitment closed, and then carrier (22) together with the bag is inserted into the HPP press for high pressure processing of the product. After the HPP process, the flow valve is used to un-fill the treated product from the bag (20).

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 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.

Methods 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. And, a fruit ferment obtainable by said method.

Methods 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. And, a fruit ferment obtainable by said method.

A process prepares a beverage or beverage component. The process includes an enzymatic treatment of brewer's spent grain including addition of one or a combination of enzymes with alpha-amylase, gluco-amylase, cellulase, xylanase, protease and/or beta-glucanase activity and fermentation by a strain of lactic acid bacteria. The combination of enzymes and enzymatic treatment conditions is such that the lactic acid bacteria produce 4.5 g/L lactic acid and metabolise sugar such that the resulting fermented broth contains less than 2.5% w/w and preferably less than 0.5% w/w residual sugar or the lactic acid bacteria produce 4.5 g/L lactic acid and metabolise sugar such that the resulting fermented broth contains at least 2.5% w/w residual sugar.

A beverage product including a mixture having a dissolved oxygen content of less than 500 parts per billion, the mixture including hops flavor, and water and no sweeteners and no calories. The beverage product has the hoppy flavor is infused from hops in the water 2-3 hours. The oxygen content is less than 100 parts per billion. The mixture is carbonated. An anaerobic environment in the mixture does not include alcohol. The beverage does not include yeast. A ratio of floral flavors to earthy flavors is increased as compared to longer infusion times.

A beverage product including a mixture having a dissolved oxygen content of less than 500 parts per billion, the mixture including hops flavor, and water and no sweeteners and no calories. The beverage product has the hoppy flavor is infused from hops in the water 2-3 hours. The oxygen content is less than 100 parts per billion. The mixture is carbonated. An anaerobic environment in the mixture does not include alcohol. The beverage does not include yeast. A ratio of floral flavors to earthy flavors is increased as compared to longer infusion times.

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 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.