A packaged product containing essentially a ready-to-drink dairy based shelf-stable beverage composition is disclosed. The beverage provides a pleasant aerated texture by hand shaking.

A method of brewing a flash brewed coffee concentrate includes flash brewing ground coffee to brew a hot coffee extract and mixing the hot coffee extract with a frozen concentrated coffee extract to chill the hot coffee extract to a temperature less than 130 F. while increasing the concentration of the hot coffee extract to form the flash brewed coffee concentrate.

The use of a compound according to formula (I) or the edible salts thereof in an edible composition to mask or modulate an undesired taste or off-taste contained in the edible composition

##STR00001##

wherein
R.sub.1 is an alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, R.sub.1 together with the carbonyl group to which it is attached is a residue of a carboxylic acid, and NR.sub.2R.sub.3, in which R.sub.3 is H or together with R.sub.2 and the N-atom to which they are attached, a 5-membered ring, is a residue of an amino acid, in particular a proteinogenic amino acid, ornithine, gamma-aminobutyric acid or beta alanine, or a 1-amino cycloalkyl carboxylic acid.

A method of making a pressurized packaged liquid beverage including filling a container including a one-way valve with a liquid mixture including a base liquid and a gum; sealing the container; introducing a volume of gas through the one-way valve after sealing the container; and agitating the container. When the container is opened, the liquid mixture increases in volume and separates into a liquid phase and a drinkable foam phase, which may persist for an extended period of time. The base liquid includes milk, coffee, fruit juice, or mixtures thereof.

The present invention relates to a packaged liquid non-alcoholic beverage comprising a protein wherein the package is flexible, allowing the beverage composition to be broken up in the package by hand after freezing. A further aspect of the invention is a method of preparing a frozen non-alcoholic beverage.

The use of a compound according to formula (I) or the edible salts thereof in an edible composition to mask or modulate an undesired taste or off-taste contained in the edible composition ##STR00001## wherein R.sub.1 is an alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, R.sub.1 together with the carbonyl group to which it is attached is a residue of a carboxylic acid, and NR.sub.2R.sub.3, in which R.sub.3 is H or together with R.sub.2 and the N-atom to which they are attached, a 5-membered ring, is a residue of an amino acid, in particular a proteinogenic amino acid, ornithine, gamma-aminobutyric acid or beta alanine, or a 1-amino cycloalkyl carboxylic acid.

The present invention discloses an apparatus and a method for extracting a component in a solid by using nano-bubbles, the apparatus including a reaction container configured to hold a solid to be extracted, a nano-bubble generating device configured to generate a liquid containing nano-bubbles, and an energy generator, wherein the liquid containing nano-bubbles is used to be mixed with the solid to be extracted, and the energy generator is used to emit energy to the reaction container to burst the nano-bubbles and enhance the extraction effect of the solid in the liquid.

A flavour composition comprising a compound according to the formula (I) or edible salts thereof, ##STR00001##
wherein R.sub.1 is an alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, R.sub.1 together with the carbonyl group to which it is attached is a residue of a carboxylic acid, and NR.sub.2R.sub.3, in which R.sub.3 is H or together with R.sub.2 and the N-atom to which they are attached, a 5-membered ring, is a residue of an amino acid, in particular a proteinogenic amino acid, ornithine, gamma-aminobutyric acid or beta alanine, or a 1-amino cycloalkyl carboxylic acid.

Aspects of the present invention generally relate to systems and methods for processing biomaterials in the absence of atmospheric oxygen and products resulting from such processes. Such processing techniques may dramatically increase the shelf-life expectancies of roasted and milled biomaterial products when the roasted and milled biomaterial products are not exposed to oxygen during processing.

The present invention relates to clean label beverage products. In particular, the invention is concerned with combination of a protein system induced by controlled aggregation of milk proteins and only one hydrocolloid, high acyl gellan gum, which imparts outstanding sensory attributes on beverage product, in particular when containing reduced fat/sugar. A method of producing such beverage and the products obtainable from the method are also part of the present invention. The present invention also relates to a RTD coffee beverage.