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 low-calorie beverage of naturally-sourced ingredients to provide dietary supplements and hydration while providing a pleasing taste.

A low-calorie beverage of naturally-sourced ingredients to provide dietary supplements and hydration while providing a pleasing taste.

The invention relates to a purification method, comprising the following steps: —supplying a stream (6) comprising a non-ionised species, monovalent cations and divalent cations; bringing the stream (6) into contact with a first cation exchange resin (1) in sodium and/or potassium form; —collecting a first fraction (7) which contains the non-ionised species and is enriched in monovalent cations and depleted of divalent cations with respect to the stream (6); —bringing the first fraction (7) into contact with a second cation exchange resin (2) in hydronium form; —collecting a second fraction (8) which contains the non-ionised species and is depleted of monovalent cations with respect to the first fraction (7); —regenerating the second cation exchange resin (2) with a sulphuric acid solution (10); —collecting a first regeneration effluent comprising at least one fraction A, the fraction A comprising sodium and/or potassium ions; and —recycling the fraction A to regenerate the first cation exchange resin (1).

The invention relates to a purification method, comprising the following steps: —supplying a stream (6) comprising a non-ionised species, monovalent cations and divalent cations; bringing the stream (6) into contact with a first cation exchange resin (1) in sodium and/or potassium form; —collecting a first fraction (7) which contains the non-ionised species and is enriched in monovalent cations and depleted of divalent cations with respect to the stream (6); —bringing the first fraction (7) into contact with a second cation exchange resin (2) in hydronium form; —collecting a second fraction (8) which contains the non-ionised species and is depleted of monovalent cations with respect to the first fraction (7); —regenerating the second cation exchange resin (2) with a sulphuric acid solution (10); —collecting a first regeneration effluent comprising at least one fraction A, the fraction A comprising sodium and/or potassium ions; and —recycling the fraction A to regenerate the first cation exchange resin (1).

To make a flavored beverage, plant matter is inserted into a bottle through the neck of the bottle. Afterwards, a generally tubular strainer is inserted into the bottle. The tubular strainer has a flange that sealingly abuts against the neck of the bottle. The bottle is filled with a water-based liquid and capped. By inserting the plant matter before the strainer, the plant matter is trapped between the strainer and the bottle wall, making it visible from the outside if the bottle is clear. The strainer prevents the plant matter from being ingested by the user.

To make a flavored beverage, plant matter is inserted into a bottle through the neck of the bottle. Afterwards, a generally tubular strainer is inserted into the bottle. The tubular strainer has a flange that sealingly abuts against the neck of the bottle. The bottle is filled with a water-based liquid and capped. By inserting the plant matter before the strainer, the plant matter is trapped between the strainer and the bottle wall, making it visible from the outside if the bottle is clear. The strainer prevents the plant matter from being ingested by the user.

Various juicing devices, systems, and methods are disclosed. The juicing device has mechanical squeezers, combination blades, front trays, and/or control systems for effective pressing.

Various juicing devices, systems, and methods are disclosed. The juicing device has mechanical squeezers, combination blades, front trays, and/or control systems for effective pressing.

The specification provides methods for extracting juice, anthocyanin, pectin, proanthocyanidin, and/or other phenolic compounds, from fruit material such as cranberry fruit, presscake, and/or pomace, through a sequential extraction procedure.