Beverage products including water collected from the condensation of fruit and vegetable juice are provided, along with methods of making the same. For example, natural fruit and vegetable flavored water beverages and method of making the same are provided.

A carrot concentrate having a. between 0.115 and 0.25 wt. % Carotenoid (relative to the total weight of the carrot concentrate); b. between 7-24 wt. % edible oil (relative to the total weight of the carrot concentrate); c. between 20 and 75 wt. % (DM) of sugars (relative to the dry matter of the carrot concentrate); wherein the dry matter content of the carrot concentrate ranges between 40 and 75 wt. % relative to the total of the concentrate, wherein the wt. % (DM) means the wt. % of the component relative to the dry matter content, wherein the ratio of edible oil to carotenoids ranges between 40 and 210, and wherein the carrot concentrate has a color diluted in yoghurt, at dosage equivalent to a carotenoid concentration of 0.3795 mg/100 g, wherein the color is defined in the CIELAB color space, and wherein the color is described by a L*-value ranging between 93 and 98, an a*-value ranging between −2.5 and +1.0, and a b*-value ranging between 21.5 and 30. A process for making the carrot concentrate and food products containing the carrot concentrate.

A carrot concentrate having a. between 0.115 and 0.25 wt. % Carotenoid (relative to the total weight of the carrot concentrate); b. between 7-24 wt. % edible oil (relative to the total weight of the carrot concentrate); c. between 20 and 75 wt. % (DM) of sugars (relative to the dry matter of the carrot concentrate); wherein the dry matter content of the carrot concentrate ranges between 40 and 75 wt. % relative to the total of the concentrate, wherein the wt. % (DM) means the wt. % of the component relative to the dry matter content, wherein the ratio of edible oil to carotenoids ranges between 40 and 210, and wherein the carrot concentrate has a color diluted in yoghurt, at dosage equivalent to a carotenoid concentration of 0.3795 mg/100 g, wherein the color is defined in the CIELAB color space, and wherein the color is described by a L*-value ranging between 93 and 98, an a*-value ranging between −2.5 and +1.0, and a b*-value ranging between 21.5 and 30. A process for making the carrot concentrate and food products containing the carrot concentrate.

The embodiments disclose a method including bottling alcoholic beverages with selected ingredients including alcohol neutral spirits, alcohol and whisky, beer, wine, ingredients to add flavors and nutritional additive ingredients to benefit the health of an alcoholic beverage drinker, wherein a selection of alcohols includes vodka, tequila, gin, rum, brandy and other alcoholic spirits, wherein a selection of ingredients to add flavors includes flavorings including fruit flavorings, an artificial sweetener, and natural sweetener, wherein a selection of nutritional additive ingredients includes vitamins, minerals, fulvic acid, humic acid, ulmic acid and a purified and sanitized black water with humic acid and fulvic acid molecules in a mixed solution, and wherein bottling includes a bottling electronic monitoring, at least one control network, at least one bottling quality control process and a bottling labeling and packaging process and devices.

The embodiments disclose a method including bottling alcoholic beverages with selected ingredients including alcohol neutral spirits, alcohol and whisky, beer, wine, ingredients to add flavors and nutritional additive ingredients to benefit the health of an alcoholic beverage drinker, wherein a selection of alcohols includes vodka, tequila, gin, rum, brandy and other alcoholic spirits, wherein a selection of ingredients to add flavors includes flavorings including fruit flavorings, an artificial sweetener, and natural sweetener, wherein a selection of nutritional additive ingredients includes vitamins, minerals, fulvic acid, humic acid, ulmic acid and a purified and sanitized black water with humic acid and fulvic acid molecules in a mixed solution, and wherein bottling includes a bottling electronic monitoring, at least one control network, at least one bottling quality control process and a bottling labeling and packaging process and devices.

The present disclosure relates to a method for producing pulp-containing juice, which may produce pulp-containing juice without loss of nutrients while maintaining the flavor and color of a raw material. The method includes squeezing raw material for juice to obtain juice and sterilizing the juice by non-thermal high-pressure processing. Thus, the method may inactivate microorganisms or enzymes, maintain the quality of the juice in a fresh state, and prevent the flavor and nutrients of the raw material from being lost by high-temperature sterilization. In addition, through a quick freezing process, it is possible to prevent the layer separation phenomenon from occurring, prevent the nutrients from being destroyed by temperature changes, and maintain the uniform color of the pulp-containing juice even without using a colorant. A user can conveniently drink the pulp-containing juice produced by this method while feeling the flavor of the fruit thereof without loss of nutrients.

The present disclosure relates to a method for producing pulp-containing juice, which may produce pulp-containing juice without loss of nutrients while maintaining the flavor and color of a raw material. The method includes squeezing raw material for juice to obtain juice and sterilizing the juice by non-thermal high-pressure processing. Thus, the method may inactivate microorganisms or enzymes, maintain the quality of the juice in a fresh state, and prevent the flavor and nutrients of the raw material from being lost by high-temperature sterilization. In addition, through a quick freezing process, it is possible to prevent the layer separation phenomenon from occurring, prevent the nutrients from being destroyed by temperature changes, and maintain the uniform color of the pulp-containing juice even without using a colorant. A user can conveniently drink the pulp-containing juice produced by this method while feeling the flavor of the fruit thereof without loss of nutrients.

A vegan cheese and a method to make the vegan cheese are described. The vegan cheese includes: cauliflower milk, a yeast, a salt, a butter and/or an oil, at least one starch, and at least one other ingredient. The at least one other ingredient includes: a mold, a bacterium, a fungus, a sweetener, a stabilizer, a powder, a solid food substance, a liquid, and a paste. Methods to create a hemp milk, an oat milk, and an oat and hemp milk are also described.

A vegan cheese and a method to make the vegan cheese are described. The vegan cheese includes: cauliflower milk, a yeast, a salt, a butter and/or an oil, at least one starch, and at least one other ingredient. The at least one other ingredient includes: a mold, a bacterium, a fungus, a sweetener, a stabilizer, a powder, a solid food substance, a liquid, and a paste. Methods to create a hemp milk, an oat milk, and an oat and hemp milk are also described.

The embodiments disclose a method including bottling alcoholic beverages with selected ingredients including alcohol neutral spirits, alcohol and whisky, beer, wine, ingredients to add flavors and nutritional additive ingredients to benefit the health of an alcoholic beverage drinker, wherein a selection of alcohols includes vodka, tequila, gin, rum, brandy and other alcoholic spirits, wherein a selection of ingredients to add flavors includes flavorings including fruit flavorings, an artificial sweetener, and natural sweetener, wherein a selection of nutritional additive ingredients includes vitamins, minerals, fulvic acid, humic acid, ulmic acid and a purified and sanitized black water with humic acid and fulvic acid molecules in a mixed solution, and wherein bottling includes a bottling electronic monitoring, at least one control network, at least one bottling quality control process and a bottling labeling and packaging process and devices.