A dry mix composition comprising roasted coffee beans prepared as ground or freeze-dried, at least one of a freeze-dried fruit component and a freeze-dried vegetable component and an effective amount of at least one neutralizer. Also a novel production or processing method of roasting coffee with a dry mix composition comprising a least one member selected from the group consisting of a freeze-dried fruit component and a freeze-dried vegetable component wherein the process corrects for various levels of acidity in coffee, fruits and vegetables together with a milk product in a manner that corrects pH and solves the curdling problems prevalent in the art.

The present disclosure is directed to methods of making a coffee products containing cannabinoids that are extracted from Cannabis plant. According to one embodiment, the method includes the steps of (a) extracting cannabinoids from Cannabis plant; and (b) admixing the cannabinoids into a coffee product. The disclosed methods produce coffee products that possesses the benefits of both coffee and Cannabis plant. The methods can be used to produce different coffee products including single-serve coffee pods, ground coffee, and espresso. The methods are used to make coffee products with desired and consistent amount of tetrahydrocannabinol (THC).

The present disclosure is directed to methods of making a coffee products containing cannabinoids that are extracted from Cannabis plant. According to one embodiment, the method includes the steps of (a) extracting cannabinoids from Cannabis plant; and (b) admixing the cannabinoids into a coffee product. The disclosed methods produce coffee products that possesses the benefits of both coffee and Cannabis plant. The methods can be used to produce different coffee products including single-serve coffee pods, ground coffee, and espresso. The methods are used to make coffee products with desired and consistent amount of tetrahydrocannabinol (THC).

The present invention describes new compositions of matter comprising (1) roasted coffee beans in either whole bean form or in ground form to which a formulation containing resveratrol and glycerin and/or specified additional additives have been added, (2) liquid beverages extracted at a pressure of less than 2000 bar from said roasted coffee beans or grounds to which a formulation containing resveratrol and glycerin and/or specified additional additives have been added; and (3) so-called instant coffee or soluble coffee prepared from roasted coffee beans to which a formulation containing resveratrol and glycerin and/or specified additional additives have been added, but in which a pulverized coffee component is specifically excluded. The formulation including glycerin leads to increased solubility and bioavailability of resveratrol. By adding a formulation containing resveratrol and glycerin to roasted coffee beans and/or instant coffee, consumers enjoy the health benefits of resveratrol in their coffee without drinking red wine.

A method of providing a comestible plant material taken orally by coating a micronized plant material with a first layer of polysaccharides or proteins, then a second layer of polysaccharides or proteins is disclosed. A bi-encapsulated plant material produced by this process is also disclosed.

A method of providing a comestible plant material taken orally by coating a micronized plant material with a first layer of polysaccharides or proteins, then a second layer of polysaccharides or proteins is disclosed. A bi-encapsulated plant material produced by this process is also disclosed.

Ready to drink coffee beverages are provided. The beverage comprises coffee; medium chain triglycerides (MCT); high acyl gellan gum; plant-based protein; and buffer wherein coffee is 0.5-2.5 w/w %, and MCT is 5-10 w/w %. The beverage can be refrigerated and shelf-stable in a homogenous state for at least six months at 4, 20 and 30 C.

Ready to drink coffee beverages are provided. The beverage comprises coffee; medium chain triglycerides (MCT); high acyl gellan gum; plant-based protein; and buffer wherein coffee is 0.5-2.5 w/w %, and MCT is 5-10 w/w %. The beverage can be refrigerated and shelf-stable in a homogenous state for at least six months at 4, 20 and 30 C.

A method and processing technology for preparing baked products from raw materials is disclosed. The method includes at least one baking or roasting step in which the raw materials are processed in the absence of atmospheric air, achieved through a vacuum, vacuum-compensated, or pressurethe latter two employing an inert atmosphere. A sealed rotary roasting drum (or processing compartment) is supplied with pre-heated inert gas while heating and rotating the raw materials, and the inert gas is optionally recycled for reuse. Additional unit operations such as milling, cooling, spraying, extraction, and storage are also performed in the absence of atmospheric air, to preserve product quality and prevent oxidation. Optional steps include cryogenic pre-milling, sweetener addition to generating a torrefacto effect, and supercritical fluid extraction of oils for later incorporation into the baked products. The disclosed technology enables continuous production of baked products with improved aroma, stability, and self-life, by maintaining an oxygen-free environment throughout processing.