Protein-containing beverages are described. The beverages may include water and 2 wt. % to 8 wt. % protein (based on the total weight of the beverage). The protein in the beverage may include whey protein. The whey protein has at least 12 wt. % of the branched-chain amino acid leucine (based on the total weight of the whey protein). The beverage may also include casein protein. Methods of making protein-containing beverage products are also described. The methods may include providing a protein-containing aqueous mixture, homogenizing and pasteurizing the protein-containing aqueous mixture, and bottling the homogenized and pasteurized protein-containing aqueous mixture to form the protein-containing beverage product. The protein-containing aqueous mixture may include casein protein, and whey protein having at least 12 wt. % leucine (based on the total weight of the whey protein).

The invention relates to a coloring additive for food or feed, comprising a water extract of sweet chestnut wood comprising sweet chestnut tannins. The additive can be in granular or liquid form. The amount of tannins in the sweet chestnut wood extract is about 40 wt % or more, preferably 40 to 60 wt % expressed as total polyphenols, calculated on dry matter. The coloring additive is a.o. suitable as replacement of caramel color class IV in soft drinks.

The invention relates to a coloring additive for food or feed, comprising a water extract of sweet chestnut wood comprising sweet chestnut tannins. The additive can be in granular or liquid form. The amount of tannins in the sweet chestnut wood extract is about 40 wt % or more, preferably 40 to 60 wt % expressed as total polyphenols, calculated on dry matter. The coloring additive is a.o. suitable as replacement of caramel color class IV in soft drinks.

This invention relates to a method for preventing adhesion of a carotenoid pigment to manufacturing equipment or containers such as PET bottles during production of liquid foods such as beverages containing a carotenoid pigment. The method comprises adding gum ghatti to a system in which a carotenoid pigment is present.

This invention relates to a method for preventing adhesion of a carotenoid pigment to manufacturing equipment or containers such as PET bottles during production of liquid foods such as beverages containing a carotenoid pigment. The method comprises adding gum ghatti to a system in which a carotenoid pigment is present.

The present invention is directed towards natural colorants comprising a material selected from the group consisting of genipin, purified genipin, pre-genipin compounds, iridoid compounds, genipin deriviatives, a genipin-containing substance, and combinations of any thereof; and a primary amine containing compound. Processes of making natural colorants are further disclosed. Additionally, processes of producing a desired color of natural colorants are disclosed.

An edible caramel color composition and method of making the same are disclosed. The method of making an edible caramel color composition includes the step of heating a reaction mixture to form a caramel color composition, wherein the reaction mixture contains: a carbohydrate, and a sulfite compound, in the absence of a caustic compound and in the absence of an ammonium compound.

An edible caramel color composition and method of making the same are disclosed. The method of making an edible caramel color composition includes the step of heating a reaction mixture to form a caramel color composition, wherein the reaction mixture contains: a carbohydrate, and a sulfite compound, in the absence of a caustic compound and in the absence of an ammonium compound.

The present invention relates to a nutritional drink containing allulose and vitamins, and has excellent storage stability and sensory properties depending on the use of allulose.

The present invention relates to a nutritional drink containing allulose and vitamins, and has excellent storage stability and sensory properties depending on the use of allulose.