The invention relates to a recipe and a method for producing a beverage based on coffee with milk, with the following ingredients: milk, water, sugar, coffee, stabilizer and acidity regulator. A cocoa-based ingredient can be added.

For every approximately 100 units of weight of the beverage, there are between 50 and 90 units of said standardized milk with a weight content of between 2% and 3% of fat and between 0.5% and 3% of lyophilized coffee.

The milk (1) is collected, it is subjected to thermization and skimming (2), and is standardized (3) with a weight content of between 2 and 3% of fat. The previously mentioned ingredients are added (4) to the milk. A thermal treatment UHT is then carried out and the mixture is homogenized. Finally, the product obtained is packaged (6) and stored (7).

The invention relates to a recipe and a method for producing a beverage based on coffee with milk, with the following ingredients: milk, water, sugar, coffee, stabilizer and acidity regulator. A cocoa-based ingredient can be added.

For every approximately 100 units of weight of the beverage, there are between 50 and 90 units of said standardized milk with a weight content of between 2% and 3% of fat and between 0.5% and 3% of lyophilized coffee.

The milk (1) is collected, it is subjected to thermization and skimming (2), and is standardized (3) with a weight content of between 2 and 3% of fat. The previously mentioned ingredients are added (4) to the milk. A thermal treatment UHT is then carried out and the mixture is homogenized. Finally, the product obtained is packaged (6) and stored (7).

The present invention provides to a method of preparing a flavored coffee using reduced amount of flavorant, and a coffee composition used for preparing such flavored coffee. An amount of colorant is used to replace up to 20.1% by weight of the flavorant present in a flavored coffee beverage. The flavor perception of the coffee beverage containing reduced amount of flavorant is equivalent to that of the original coffee beverage containing regular amount of flavorant.

The present invention provides to a method of preparing a flavored coffee using reduced amount of flavorant, and a coffee composition used for preparing such flavored coffee. An amount of colorant is used to replace up to 20.1% by weight of the flavorant present in a flavored coffee beverage. The flavor perception of the coffee beverage containing reduced amount of flavorant is equivalent to that of the original coffee beverage containing regular amount of flavorant.

The invention relates to a method for producing an extract containing hydroxycinnamic acids, characterised in that the method uses one or more vegetable waste products from the production of vegetable food products as a raw material, and comprising the following steps: a) selecting at least one waste product from at least one specific vegetable; b) extracting the hydroxycinnamic acids present in the waste product; c) separating the main liquid phase containing the extracted compounds from the solids; d) clarifying the liquid phase produced in step c); and e) concentrating the clarified liquid phase. The invention also relates to the extract produced via this production method, and the formulations containing this extract.

The invention relates to a method for producing an extract containing hydroxycinnamic acids, characterised in that the method uses one or more vegetable waste products from the production of vegetable food products as a raw material, and comprising the following steps: a) selecting at least one waste product from at least one specific vegetable; b) extracting the hydroxycinnamic acids present in the waste product; c) separating the main liquid phase containing the extracted compounds from the solids; d) clarifying the liquid phase produced in step c); and e) concentrating the clarified liquid phase. The invention also relates to the extract produced via this production method, and the formulations containing this extract.

The invention relates to a method of making a plant based creamer, said method comprising dissolving a plant protein in water to form a plant protein mixture; dispersing triglyceride in the plant protein mixture; homogenizing the plant protein mixture to form an emulsion; applying a thermal treatment to the emulsion; homogenizing the thermal treated emulsion to form a plant based liquid; and spray drying the plant based liquid to form a powder, wherein an emulsifier is added to either the plant protein mixture or to the triglyceride prior to the dispersing of the triglyceride in the plant protein mixture.

The invention relates to a method of making a plant based creamer, said method comprising dissolving a plant protein in water to form a plant protein mixture; dispersing triglyceride in the plant protein mixture; homogenizing the plant protein mixture to form an emulsion; applying a thermal treatment to the emulsion; homogenizing the thermal treated emulsion to form a plant based liquid; and spray drying the plant based liquid to form a powder, wherein an emulsifier is added to either the plant protein mixture or to the triglyceride prior to the dispersing of the triglyceride in the plant protein mixture.

The invention concerns a method for producing a beverage by dissolution of soluble beverage powder with water in a beverage preparation apparatus, said apparatus comprising at least one chamber (1) for receiving and mixing a dose of soluble beverage powder with water, said chamber comprising : an opened top to receive the dose of soluble beverage powder, and a lateral side wall (11) said lateral side wall comprising a water inlet (2), and a bottom wall (12), said bottom wall comprising a beverage outlet conduit (3), and said method comprising the steps of: a) introducing water through the water inlet (2) to wet the internal surface of the funnel of the bottom wall, then b) stopping the introduction of water, then c) introducing the dose of soluble beverage powder in the chamber, then d) introducing water in the chamber to dissolve the powder.

The invention concerns a method for producing a beverage by dissolution of soluble beverage powder with water in a beverage preparation apparatus, said apparatus comprising at least one chamber (1) for receiving and mixing a dose of soluble beverage powder with water, said chamber comprising : an opened top to receive the dose of soluble beverage powder, and a lateral side wall (11) said lateral side wall comprising a water inlet (2), and a bottom wall (12), said bottom wall comprising a beverage outlet conduit (3), and said method comprising the steps of: a) introducing water through the water inlet (2) to wet the internal surface of the funnel of the bottom wall, then b) stopping the introduction of water, then c) introducing the dose of soluble beverage powder in the chamber, then d) introducing water in the chamber to dissolve the powder.