Preferred embodiments of the present invention comprise the optional application of concentrations of an aqueous permanganate solution, such as an approximately 0.01% A to approximately 50% liquid permanganate solution and preferably comprising approximately 20% sodium permanganate dosed at approximately 1 ppm to approximately 100 ppm to harvested sugar crops, such as sugarcane, sugar beets, and sweet sorghum, at one or more of the sugar processing steps for the crops. The steps where the liquid sodium permanganate may optionally be applied include at a sugar crop cutting step, a sugar crop conveying step, a sugar juice extraction step, a sugar juice clarifying step, and a clarifier muds filtration step. The application of liquid sodium permanganate in the processing of sugar from sugar crops results in reduced equipment fouling, reduced loss in juice purity, reduced scale formation, decreased turbidity in clarified juices, increased sugarcane processing rates, reduced sugar crop production costs, increased sugar product yield, and increased production capacity.

The embodiments disclose a method including processing and treating at least one water source supply for mixing with humic acid and fulvic acid, chopping and pulverizing at least one humate source, mixing the chopped and pulverized at least one humate source with the processed and treated at least one water source supply, processing the chopped and pulverized at least one humate source and the processed and treated at least one water source supply for separating, segregating, and suspending fulvic acid and humic acid molecules from the at least one humate source, storing the fulvic acid and humic acid molecules in a fresh quantity of the treated water source supply, adjusting the pH level of the stored fulvic acid and humic acid, and creating at least one or more beverage product for human consumption using the fulvic acid and humic acid molecule ingredients and other ingredients including vitamins, flavorings and additives.

A reduced calorie nutrient enriched food product is produced by converting sucrose to monosaccharides and by selectively separating high molecular weight nutrients and sucrose in a food product such as a juice. The sucrose may be converted to non-digestible oligosaccharides. The process may also include separating a feed juice into a solids-rich fraction and a clarified juice fraction; treating the clarified juice fraction to form a high molecular weight-rich and oligosaccharide-rich fraction that can be combined with the solids-rich fraction to form a reduced calorie nutrient enriched liquid.

A reduced calorie nutrient enriched food product is produced by converting sucrose to monosaccharides and by selectively separating high molecular weight nutrients and sucrose in a food product such as a juice. The sucrose may be converted to non-digestible oligosaccharides. The process may also include separating a feed juice into a solids-rich fraction and a clarified juice fraction; treating the clarified juice fraction to form a high molecular weight-rich and oligosaccharide-rich fraction that can be combined with the solids-rich fraction to form a reduced calorie nutrient enriched liquid.

A non-alcoholic functional beverage based on non-alcoholic beer enriched with amino acids and dietary fibre containing: 5.6%-10% v/v of yeast autolysate obtained from waste yeast slurry containing all free protein amino acids, both exogenous and endogenous, as well as three non-protein amino acids, i.e. taurine, ornithine and gamma aminobutyric acid, wherein the total content of free amino acids ranges from 30 to 49 g/l of autolysate and wherein the pH of the autolysate ranges from 4.7 to 5.9; 10%-20% v/v of a suspension of dietary fiber derived from crushed brewers spent grain, wherein this suspension is a mixture of soluble and insoluble dietary fiber fractions containing particles of the size up to 0.5 mm; 70% to 84.4% of non-alcoholic bee.

A non-alcoholic functional beverage based on non-alcoholic beer enriched with amino acids and dietary fibre containing: 5.6%-10% v/v of yeast autolysate obtained from waste yeast slurry containing all free protein amino acids, both exogenous and endogenous, as well as three non-protein amino acids, i.e. taurine, ornithine and gamma aminobutyric acid, wherein the total content of free amino acids ranges from 30 to 49 g/l of autolysate and wherein the pH of the autolysate ranges from 4.7 to 5.9; 10%-20% v/v of a suspension of dietary fiber derived from crushed brewers spent grain, wherein this suspension is a mixture of soluble and insoluble dietary fiber fractions containing particles of the size up to 0.5 mm; 70% to 84.4% of non-alcoholic bee.

Cold-brewed compositions and methods for preparing them are disclosed that comprise the general steps of: (a) adding together ingredients comprising unheated aqueous liquid, a variety of brewing ingredients, and emulsion stabilizers comprising polysaccharides to obtain various aqueous mixtures; (b) grinding brewing ingredients amidst the obtained aqueous mixtures for a period of 30 seconds to three minutes to obtain various dispersions of finely ground brewing particles; and (c) removing brewing particles large enough to be detected by the tongue or mouth to obtain a variety of novel cold-brewed compositions that possess stabilized emulsions.

Cold-brewed compositions and methods for preparing them are disclosed that comprise the general steps of: (a) adding together ingredients comprising unheated aqueous liquid, a variety of brewing ingredients, and emulsion stabilizers comprising polysaccharides to obtain various aqueous mixtures; (b) grinding brewing ingredients amidst the obtained aqueous mixtures for a period of 30 seconds to three minutes to obtain various dispersions of finely ground brewing particles; and (c) removing brewing particles large enough to be detected by the tongue or mouth to obtain a variety of novel cold-brewed compositions that possess stabilized emulsions.

A coffee brewing system and method brew hot coffee at an elevated temperature by mixing coffee grounds with hot water, filtering the hot coffee to remove at least some of the coffee grounds from the hot coffee to form filtered hot coffee, and rapidly cooling the filtered hot coffee to reduce a temperature of the filtered hot coffee to form cooled coffee. The coffee optionally may be mixed with a gas, such as nitrogen, prior to serving the cooled coffee. The system and method can rapidly produce cold coffee in large amounts without diluting the coffee in water or ice, or waiting for the coffee to cool in a refrigerated environment.

A coffee brewing system and method brew hot coffee at an elevated temperature by mixing coffee grounds with hot water, filtering the hot coffee to remove at least some of the coffee grounds from the hot coffee to form filtered hot coffee, and rapidly cooling the filtered hot coffee to reduce a temperature of the filtered hot coffee to form cooled coffee. The coffee optionally may be mixed with a gas, such as nitrogen, prior to serving the cooled coffee. The system and method can rapidly produce cold coffee in large amounts without diluting the coffee in water or ice, or waiting for the coffee to cool in a refrigerated environment.