A Curcumin infused milk beverage composition comprising 0.05% to 0.15% alkalized Curcumin, standardized milk with fat, sugar and stabilizing agents, wherein the pH of resultant composition is maintained at 6.8.

Disclosed is a nutritional composition for use in modulating or reducing inflammation in an adult or elderly individual in need thereof. In some aspects, the nutritional composition comprises a neutral human milk oligosaccharide.

The present invention relates to beverage products. In particular, the invention is concerned with a protein system induced by controlled aggregation of milk proteins which imparts outstanding sensory attributes on beverage product, in particular when containing low fat and/or low sugar. A method of producing such beverage and the products obtainable from the method are also part of the present invention.

The present invention relates to beverage products. In particular, the invention is concerned with a protein system induced by controlled aggregation of milk proteins which imparts outstanding sensory attributes on beverage product, in particular when containing low fat and/or low sugar. A method of producing such beverage and the products obtainable from the method are also part of the present invention.

Disclosed is a nutritional composition for use in modulating or reducing inflammation in an adult or elderly individual in need thereof. In some aspects, the nutritional composition comprises a neutral human milk oligosaccharide.

An alcoholic beverage that includes a solution for aiding in the consumption of the alcoholic beverage that includes sucralose, sodium citrate, and a gelling agent, along with cannabidiol (CBD). The solution is adapted to reduce the feeling of alcohol burn within the mouth and throat of a person consuming the alcoholic beverage, and includes the health benefits of cannabidiol (CBD).

An alcoholic beverage that includes a solution for aiding in the consumption of the alcoholic beverage that includes sucralose, sodium citrate, and a gelling agent, along with cannabidiol (CBD). The solution is adapted to reduce the feeling of alcohol burn within the mouth and throat of a person consuming the alcoholic beverage, and includes the health benefits of cannabidiol (CBD).

A Curcumin infused milk beverage composition comprising 0.05% to 0.15% alkalized Curcumin, standardized milk with fat, sugar and stabilizing agents, wherein the pH of resultant composition is maintained at 6.8.

A Curcumin infused milk beverage composition comprising 0.05% to 0.15% alkalized Curcumin, standardized milk with fat, sugar and stabilizing agents, wherein the pH of resultant composition is maintained at 6.8.

The invention relates to a method for producing a hydrocolloid with an improved water-binding ability in which the hydrocolloid is treated in a mixture with water in a high pressure homogenization process at at least 100 MPa.