A self-contained, consumer-ready product from a coconut that has a seed-case, a layer of coconut meat inside of the seed-case, and an internal cavity containing sterile coconut water, in a condition that is ready for a consumer to access and remove the sterile water within the coconut, and a method for providing such a product. One method comprises forming an aperture that extends through the seed-case of the coconut but does not extend through the layer of coconut meat; forming a coconut pre-product in a first location, by affixing to the apertured coconut a closure member that is adapted to close the aperture and to be easily removed by a consumer in a second location different from the first location; and providing a self-contained, consumer-ready coconut product, by associating, with the coconut pre-product, a pre-selected plunger member that includes an elongated lance member that the consumer slides within the aperture after removal of the closure member in the second location and penetrates through the layer of coconut meat and into the internal cavity containing the sterile water.

A plant protein-containing liquid composition that is not aggregated and/or solidified by an acid and that is satisfactory in terms of a feeling on the tongue, a feeling of food or drink going down the throat, and a flavor, even if such composition contains a plant protein at high concentration is provided. The plant protein-containing liquid composition has the protein content in the liquid composition of 6% to 17% by mass, the mass ratio of the protein content to the lipid content of 10:0.7 to 10:5.5, the Brix value of 10% or higher, and the dietary fiber content in the liquid composition of 3% by mass or lower. The viscosity of the plant protein-containing liquid composition measured with a B type viscometer is at least one of 4,600 mPa.Math.s or lower at 20° C., 5,000 mPa.Math.s or lower at 5° C., and 3,400 mPa.Math.s or lower at 50° C.

A plant protein-containing liquid composition that is not aggregated and/or solidified by an acid and that is satisfactory in terms of a feeling on the tongue, a feeling of food or drink going down the throat, and a flavor, even if such composition contains a plant protein at high concentration is provided. The plant protein-containing liquid composition has the protein content in the liquid composition of 6% to 17% by mass, the mass ratio of the protein content to the lipid content of 10:0.7 to 10:5.5, the Brix value of 10% or higher, and the dietary fiber content in the liquid composition of 3% by mass or lower. The viscosity of the plant protein-containing liquid composition measured with a B type viscometer is at least one of 4,600 mPa.Math.s or lower at 20° C., 5,000 mPa.Math.s or lower at 5° C., and 3,400 mPa.Math.s or lower at 50° C.

An encapsulation method is disclosed for the capture of natural flavors within a clean-label derived from a malt comprising at least partially germinated whole grain seed, pulses, legumes, false grains or flour derived therefrom.

An encapsulation method is disclosed for the capture of natural flavors within a clean-label derived from a malt comprising at least partially germinated whole grain seed, pulses, legumes, false grains or flour derived therefrom.

A production system for improving yield of bayberry juice includes a steam generator, a main body, a feed hopper, an extraction device, a cooling liquid tank and a collection container. A method for improving yield of bayberry juice includes the following steps. Bayberries are selected, soaked, cleaned, squeezed, distilled and condensed. The bayberries are distilled and condensed after ordinary squeezing, which improves the yield of bayberry juice and avoiding the waste of nutrients in the bayberry.

A production system for improving yield of bayberry juice includes a steam generator, a main body, a feed hopper, an extraction device, a cooling liquid tank and a collection container. A method for improving yield of bayberry juice includes the following steps. Bayberries are selected, soaked, cleaned, squeezed, distilled and condensed. The bayberries are distilled and condensed after ordinary squeezing, which improves the yield of bayberry juice and avoiding the waste of nutrients in the bayberry.

Novel drink that is a juice and sports drink combination. In some implementations, the novel drink comprises a fruit squash, sea moss, agave nectar, key lime/lime juice, sea salt, and spring water.

Novel drink that is a juice and sports drink combination. In some implementations, the novel drink comprises a fruit squash, sea moss, agave nectar, key lime/lime juice, sea salt, and spring water.

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.