The present invention relates to an alcoholic beverage and a non-alcoholic beverage composition intended for individuals on a Keto diet comprising about 10-25 grams of fat, about 3 grams or less of carbohydrates, about 5 grams or less of protein, 1-2 ounces of a high fat dairy cream, 5-11 ounces of carbonated water, 5 grams or less of medium-chain triglycerides (MCT), about 250 milligrams or less of a carnitine, and wherein the composition is per 12 ounce serving.

The present invention further relates to methods for producing a Keto beverage composition comprising the steps of mixing the beverage formulation ingredients, carbonating the beverage formulation ingredients, and homogenizing and/or pasteurizing the beverage formulation ingredients, wherein said beverage formulation ingredients comprise about 3 grams or less of carbohydrates, about 10-25 grams of fat, about 5 grams or less of protein, about 5 grams or less of medium-chain triglycerides (MCT), about 250 milligrams or less of a carnitine, and about 5 grams or less of a creatine, and wherein the composition is per 12 ounce serving.

The present disclosure relates to an energy-promoting composition including a stimulant, a slow carbohydrate, an exogenous ketone body, and a nootropic agent. The present disclosure also relates to a composition wherein the components beneficially and/or synergistically interact with one another to enhance the overall energy-promoting effect of the composition more rapidly and to a greater degree than if one or more of the components are omitted.

The present disclosure relates to an energy-promoting composition including a stimulant, a slow carbohydrate, an exogenous ketone body, and a nootropic agent. The present disclosure also relates to a composition wherein the components beneficially and/or synergistically interact with one another to enhance the overall energy-promoting effect of the composition more rapidly and to a greater degree than if one or more of the components are omitted.

An all-in-one beverage serving and a method of manufacturing the all-in-one beverage serving is described. The method includes: forming a mixture of a predetermined amount of panela, a predetermined amount of an active ingredient, optionally a predetermined amount of a functional component, and optionally a predetermined amount of a flavoring component. The method then includes placing the mixture into a mold and compressing the mixture to form a solid tablet (e.g., the all-in-one beverage serving). The solid tablet may then be placed into water or milk (or a similar beverage) to form an instant beverage for a user to enjoy.

An all-in-one beverage serving and a method of manufacturing the all-in-one beverage serving is described. The method includes: forming a mixture of a predetermined amount of panela, a predetermined amount of an active ingredient, optionally a predetermined amount of a functional component, and optionally a predetermined amount of a flavoring component. The method then includes placing the mixture into a mold and compressing the mixture to form a solid tablet (e.g., the all-in-one beverage serving). The solid tablet may then be placed into water or milk (or a similar beverage) to form an instant beverage for a user to enjoy.

A method to create a liquid sweetener or melao from panela is described. The method includes adding water and panela to a pot, cooking the panela to form a liquid sweetener, cooling the liquid sweetener, refrigerating the liquid sweetener, utilizing a hydrometer or a similar device to measure a density of the liquid sweetener, and packaging the liquid sweetener. The method may optionally include a process step to modify one or more factors to adjust a quality of the melao and/or a process step to add one or more favoring components to the liquid sweetener to create a specialty beverage. The liquid sweetener or melao may be used to create a food product, such as granola, masas, guapanela, morena, jalea, and/or cocos.

This application relates to polyphenol containing sugar cane extracts for improving or masking taste or mouthfeel of consumables containing a sugar substitute, low sugar consumables or reduced sugar consumables. The polyphenol containing sugar cane extracts can be used in methods for improving or masking the taste of consumables containing a sugar substitute, low sugar consumables or reduced sugar consumables by including an effective amount of a polyphenol containing sugar cane extract in the consumable. The polyphenol containing sugar cane extracts can also be used in compositions for improving or masking the taste of a sugar substitute by including an effective amount of a polyphenol containing sugar cane extract in the composition.

This application relates to polyphenol containing sugar cane extracts for improving or masking taste or mouthfeel of consumables containing a sugar substitute, low sugar consumables or reduced sugar consumables. The polyphenol containing sugar cane extracts can be used in methods for improving or masking the taste of consumables containing a sugar substitute, low sugar consumables or reduced sugar consumables by including an effective amount of a polyphenol containing sugar cane extract in the consumable. The polyphenol containing sugar cane extracts can also be used in compositions for improving or masking the taste of a sugar substitute by including an effective amount of a polyphenol containing sugar cane extract in the composition.

The principles of the present invention provide compositions and methods for making dual-texture bubble bits that are shelf-stable in ready-to-drink beverages, and provide a bursting and chewy mouth-feel sensation. The method may include combining an outer layer of high “G” alginate with high “M” alginate or pectin, and an inner layer including fruit puree/juice with gum and insoluble calcium salt to simulate the organoleptic properties of fresh bubble tea starch balls.

The principles of the present invention provide compositions and methods for making dual-texture bubble bits that are shelf-stable in ready-to-drink beverages, and provide a bursting and chewy mouth-feel sensation. The method may include combining an outer layer of high “G” alginate with high “M” alginate or pectin, and an inner layer including fruit puree/juice with gum and insoluble calcium salt to simulate the organoleptic properties of fresh bubble tea starch balls.