The invention concerns a method for preparing a maceration composition made from at least one component selected from the group comprising fruits, vegetables, plants and spices, said method comprising the following steps: Macerating the component by dipping it into water in order to have the equivalent of 15 to 80 g of component for 1 L of maceration composition, at a temperature of 15 C. to 25 C., for a period of 30 to 120 minutes, thus obtaining a solid material in a maceration; Separating the maceration from the solid material; Acidifying the maceration and/or the water to obtain a maceration composition having a pH between 3.1 and 3.5. The invention also relates to a maceration composition obtainable according to this method, wherein said maceration comprises between 20 and 40 g/L of sugar. The invention eventually relates to a bottled beverage comprising at least one maceration composition according to the invention.

The present technology provides a method for preparing an acid-reducing filter that includes depositing a mineral blend layer to a filter substrate, where the mineral blend layer comprises calcium carbonate and magnesium carbonate at a weight ratio of about 1:10 to about 10:1, the mineral blend is free of soluble halide or hydroxide salts of alkali or alkaline earth metals, and the mineral blend layer is insoluble in water.

The present technology provides a method for preparing an acid-reducing filter that includes depositing a mineral blend layer to a filter substrate, where the mineral blend layer comprises calcium carbonate and magnesium carbonate at a weight ratio of about 1:10 to about 10:1, the mineral blend is free of soluble halide or hydroxide salts of alkali or alkaline earth metals, and the mineral blend layer is insoluble in water.

Methods and systems are disclosed for selectively removing naturally-occurring sugars in beverages in an effective, affordable and scalable manner.

Methods and systems are disclosed for selectively removing naturally-occurring sugars in beverages in an effective, affordable and scalable manner.

A system, apparatus and method are provided for preparing water for human consumption. Water from a public or other source is input to the system or apparatus and is filtered internal or external to the system/apparatus. A temperature adjustment may be applied, such as cooling or heating the water to a specific or approximate temperature. One or more water enhancements may be added to the water, in specified amounts or proportions. Enhancements potentially include flavoring agents, sweeteners, vitamins, nutrients, minerals, carbonation, and so on. A given combination of enhancements and corresponding amounts, and possibly other characteristics (e.g., the temperature, a quantity of water to prepare), may be saved as a recipe. The system, apparatus and method operate in association with an application or online service for creating, sharing, and preparing recipes.

The present invention pertains to a fruit juice composition wherein the content of an aroma component is reduced but the content of a nutritional functional component and the content of a saccharide are not substantially reduced, a method for producing the composition, and a food or beverage containing the composition.

The present invention relates to a phytocomplex or natural concentrate, rich in polyphenol compounds, such as hydroxytyrosol and Oleuropein-aglycone di-aldehyde (3,4-DHPA-EDA), derived from the pressing waters of oil olives and/or from pomace from the olive grinding process, for use in the prevention and/or treatment of damage to the cardiovascular system, preferably in subjects affected by/suffering from hypertension, cardiac decompensation, arrhythmia, heart attacks or those subjected to chemotherapy. The present invention further relates to a composition comprising said concentrate and to the concentrate and/or composition formulated for oral use for example as a beverage, pills or the like, or as a support for topical applications, and the use thereof in the prevention and/or treatment of damage to the cardiovascular system, preferably in subjects affected by hypertension, cardiac decompensation, arrhythmia, heart attacks or those subjected to chemotherapy.

Provided is an edible liquid comprising pomace-derived water soluble polyphenols, alcohol content of less than 3% v/v and potassium content of less than 150 mg/L. The edible liquid is obtained by a method including: mixing pomace with water to obtain an aqueous media including pomace-derived water soluble polyphenols; isolating the aqueous media from particulate matter; and removing potassium from said isolated aqueous media to obtain an edible aqueous liquid. The edible liquid can be process into edible, ready for use products that are rich in beneficiary water soluble, pomace derived polyphenols.

Provided is an edible liquid comprising pomace-derived water soluble polyphenols, alcohol content of less than 3% v/v and potassium content of less than 150 mg/L. The edible liquid is obtained by a method including: mixing pomace with water to obtain an aqueous media including pomace-derived water soluble polyphenols; isolating the aqueous media from particulate matter; and removing potassium from said isolated aqueous media to obtain an edible aqueous liquid. The edible liquid can be process into edible, ready for use products that are rich in beneficiary water soluble, pomace derived polyphenols.