The present disclosure relates to a method for producing pulp-containing juice, which may produce pulp-containing juice without loss of nutrients while maintaining the flavor and color of a raw material. The method includes squeezing raw material for juice to obtain juice and sterilizing the juice by non-thermal high-pressure processing. Thus, the method may inactivate microorganisms or enzymes, maintain the quality of the juice in a fresh state, and prevent the flavor and nutrients of the raw material from being lost by high-temperature sterilization. In addition, through a quick freezing process, it is possible to prevent the layer separation phenomenon from occurring, prevent the nutrients from being destroyed by temperature changes, and maintain the uniform color of the pulp-containing juice even without using a colorant. A user can conveniently drink the pulp-containing juice produced by this method while feeling the flavor of the fruit thereof without loss of nutrients.

This invention provides a process to prepare consumable food and beverage products with reduced carbon-14 (.sup.14C) content. Normal agricultural products capture carbon-dioxide (CO.sub.2) with radioactive .sup.14C from atmospheric gases. Agricultural products grown in controlled environments such as a greenhouse with filtered atmospheric gases to remove CO.sub.2 with .sup.14C can be harvested and processed into readily consumable products that omit the damage to human DNA that is unavoidable with our current food chain. This process provides food and beverage products with a lower than natural abundance of .sup.14C for consumption.

This invention provides a process to prepare consumable food and beverage products with reduced carbon-14 (.sup.14C) content. Normal agricultural products capture carbon-dioxide (CO.sub.2) with radioactive .sup.14C from atmospheric gases. Agricultural products grown in controlled environments such as a greenhouse with filtered atmospheric gases to remove CO.sub.2 with .sup.14C can be harvested and processed into readily consumable products that omit the damage to human DNA that is unavoidable with our current food chain. This process provides food and beverage products with a lower than natural abundance of .sup.14C for consumption.

A process for producing a hemp powder with a preserved full spectrum nutritional complex from the whole plant. The process includes juicing fresh vegetation from the Cannabis sativa plant. The juiced product may be disposed in freezing vessels and flash-frozen at a temperature that preserves the molecular integrity of the molecular structure of the nutrients. In turn, the frozen juiced product may be freeze-dried to prepare a water-soluble powder that provides a synergistic entourage effect by preserving the full spectrum nutritional complex of the whole plant from which the powder is derived. In turn, the powder may be used in a variety of contexts.

A process for producing a hemp powder with a preserved full spectrum nutritional complex from the whole plant. The process includes juicing fresh vegetation from the Cannabis sativa plant. The juiced product may be disposed in freezing vessels and flash-frozen at a temperature that preserves the molecular integrity of the molecular structure of the nutrients. In turn, the frozen juiced product may be freeze-dried to prepare a water-soluble powder that provides a synergistic entourage effect by preserving the full spectrum nutritional complex of the whole plant from which the powder is derived. In turn, the powder may be used in a variety of contexts.

A formulation of powdered sweet lime fruit juice with enhanced real fruit content and stability is provided. Also provided is a process for preparation of stable dried powdered sweet lime fruit juice wherein maximum fruit content with natural nutritional components has been retained.

A formulation of powdered sweet lime fruit juice with enhanced real fruit content and stability is provided. Also provided is a process for preparation of stable dried powdered sweet lime fruit juice wherein maximum fruit content with natural nutritional components has been retained.

The present invention relates to a yarrow fresh plant press juice concentrate and a gentle method for its manufacture. The yarrow fresh plant press juice concentrate is used in cosmetic compositions, pharmaceutical compositions, food compositions or food supplements. This invention also relates to new aspects of the use of yarrow. The invention provides the use of yarrow to stimulate the expression of heat shock proteins and/or antimicrobial peptides in skin cells. It also describes the use of yarrow to increase the thermal tolerance of the skin.

The present invention relates to a yarrow fresh plant press juice concentrate and a gentle method for its manufacture. The yarrow fresh plant press juice concentrate is used in cosmetic compositions, pharmaceutical compositions, food compositions or food supplements. This invention also relates to new aspects of the use of yarrow. The invention provides the use of yarrow to stimulate the expression of heat shock proteins and/or antimicrobial peptides in skin cells. It also describes the use of yarrow to increase the thermal tolerance of the skin.

A system for generating a concentrated product from a feedstock includes a feedstock chamber to which the feedstock is provided, a heat exchanger assembly in thermal communication with the feedstock chamber, the heat exchanger assembly being configured to freeze the feedstock in the feedstock chamber, an output flow arrangement configured to carry liquid from the feedstock chamber as the feedstock thaws, the output flow arrangement comprising a flow controller, a sensor disposed along the output flow arrangement or the heat exchanger assembly, the sensor being configured to measure a characteristic of the liquid, the characteristic being indicative of a solute concentration level of the liquid or the heat exchanger assembly, and a processor responsive to the characteristic and configured to control the flow controller to, based on the solute concentration level, direct the liquid passing through the output flow arrangement to define a plurality of products at different concentration levels, the plurality of products comprising the concentrated product.