The present disclosure generally relates to infusible beverage compositions and methods of use thereof. In some embodiments, infusible beverage compositions disclosed herein can contain one or more natural food products packaged in a porous material. In some embodiments, infusible beverage compositions disclosed herein can be used to prepare non-alcoholic cocktails and/or alcoholic cocktails.

An objective of the present invention is to provide a composition containing various kinds of citrus juice including yuzu juice and having improved citrus flavor such that the composition can be easily and variedly prepared. The above objective can be achieved by a container-packed composition comprising citrus juice and 1 ppb to 2,000 ppb of phenethyl acetate; a processed food or beverage comprising, as raw materials, the composition and an ingredient, or a method of producing the processed food or beverage; a container-packed processed food or beverage comprising citrus juice and 1 ppb to 2,000 ppb of phenethyl acetate; and so on.

The present disclosure provides methods of flavoring food and beverage products and methods of improving, enhancing, or modifying the fragrance of a fragrant composition by admixing macrocyclic lactone compounds with said products or fragrant compositions.

The present disclosure provides methods of flavoring food and beverage products and methods of improving, enhancing, or modifying the fragrance of a fragrant composition by admixing macrocyclic lactone compounds with said products or fragrant compositions.

The disclosed subject matter provides preservative-free liquid flavored beverage concentrate compositions, food package kits comprising such compositions, and methods of preparing such compositions and kits.

The disclosed subject matter provides preservative-free liquid flavored beverage concentrate compositions, food package kits comprising such compositions, and methods of preparing such compositions and kits.

Humans have utilized mushrooms and mycelium for thousands of years. Currently mycelium is consumed at large in the form of dried powders in supplements. This patent describes a method for preparing a probiotic beverage containing living mycelium. This method allows the delivery of living mycelium through a water-sweetener-flavor base. Due to the living form of the mycelium and the consumable substrate this method is able to provide the beneficial properties of mycelium without degradation of the mycelium's beneficial properties.

Humans have utilized mushrooms and mycelium for thousands of years. Currently mycelium is consumed at large in the form of dried powders in supplements. This patent describes a method for preparing a probiotic beverage containing living mycelium. This method allows the delivery of living mycelium through a water-sweetener-flavor base. Due to the living form of the mycelium and the consumable substrate this method is able to provide the beneficial properties of mycelium without degradation of the mycelium's beneficial properties.

A food product prepared by soaking a predetermined quantity of chia seeds in liquid under a dark environment and under a temperature in a range of 32 degrees Fahrenheit to 40 degrees Fahrenheit for a predetermined period to obtain pearls of chia seeds; and adding the pearls of chia seeds to a food product. The food product can be Boba drink without tapioca starch.

A food product prepared by soaking a predetermined quantity of chia seeds in liquid under a dark environment and under a temperature in a range of 32 degrees Fahrenheit to 40 degrees Fahrenheit for a predetermined period to obtain pearls of chia seeds; and adding the pearls of chia seeds to a food product. The food product can be Boba drink without tapioca starch.