A method of making a beverage includes adding one or more other ingredients to hydrolyzed protein to form the beverage, which is clear, shelf-stable, and high protein and has a neutral pH and an energy content of at least about 100 kcal per 240 ml of the beverage. Optionally the hydrolyzed protein is obtained by subjecting protein to a protease. In some embodiments, the high protein is at least about 15 g or at least about 20 g of protein/100 kcal, and in some embodiments the energy content is at least about 150 kcal/240 ml or at least about 200 kcal/240 ml. Other aspects are directed to the resultant beverage, a method of producing a high protein beverage containing hydrolyzed protein, a method of increasing transparency in a high protein beverage containing hydrolyzed protein, and a method of providing nutrition to an individual.

A method of making a beverage includes adding one or more other ingredients to hydrolyzed protein to form the beverage, which is clear, shelf-stable, and high protein and has a neutral pH and an energy content of at least about 100 kcal per 240 ml of the beverage. Optionally the hydrolyzed protein is obtained by subjecting protein to a protease. In some embodiments, the high protein is at least about 15 g or at least about 20 g of protein/100 kcal, and in some embodiments the energy content is at least about 150 kcal/240 ml or at least about 200 kcal/240 ml. Other aspects are directed to the resultant beverage, a method of producing a high protein beverage containing hydrolyzed protein, a method of increasing transparency in a high protein beverage containing hydrolyzed protein, and a method of providing nutrition to an individual.

The present invention relates to a process for clarifying a liquid obtained from a plant material, wherein said process involves the use of laccase and fungal -glucans.

The present invention relates to a process for clarifying a liquid obtained from a plant material, wherein said process involves the use of laccase and fungal -glucans.

A foodstuff, including a. a spirulina-extract having phycocyanin, b. at least one multi-sulphated carrageenan and c. water, wherein the amount of multi-sulphated carrageenan is between 0.006 and 0.6 wt. %, wherein the amount of phycocyanin ranges between 0.003 and 0.5 wt. %, wherein the amount of water ranges between 15 and 80 wt. %, and wherein d. when the foodstuff contains at least 45 and at most 80 wt. % water, the weight ratio between multi-sulphated carrageenan and phycocyanin ranges between 2:1 and 150:1, and the pH of the foodstuff ranges between 2.0-3.7 or e. when the foodstuff contains at least 15 and less than 45 wt. % water, i. the weight ratio between multi-sulphated carrageenan and phycocyanin ranges between 1.5:1 and 100:1 at a pH of at least 2 and less than 2.5, ii. the weight ratio between multi-sulphated carrageenan and phycocyanin ranges between 0.7:1 and 75:1 at a pH of at least 2.5 and less than 2.9, and iii. the weight ratio between multi-sulphated carrageenan and phycocyanin ranges between 0.4:1 and 50:1 at a pH of at least 2.9 and less than 5, and wherein the wt. % are relative to the total weight of the foodstuff.

A foodstuff, including a. a spirulina-extract having phycocyanin, b. at least one multi-sulphated carrageenan and c. water, wherein the amount of multi-sulphated carrageenan is between 0.006 and 0.6 wt. %, wherein the amount of phycocyanin ranges between 0.003 and 0.5 wt. %, wherein the amount of water ranges between 15 and 80 wt. %, and wherein d. when the foodstuff contains at least 45 and at most 80 wt. % water, the weight ratio between multi-sulphated carrageenan and phycocyanin ranges between 2:1 and 150:1, and the pH of the foodstuff ranges between 2.0-3.7 or e. when the foodstuff contains at least 15 and less than 45 wt. % water, i. the weight ratio between multi-sulphated carrageenan and phycocyanin ranges between 1.5:1 and 100:1 at a pH of at least 2 and less than 2.5, ii. the weight ratio between multi-sulphated carrageenan and phycocyanin ranges between 0.7:1 and 75:1 at a pH of at least 2.5 and less than 2.9, and iii. the weight ratio between multi-sulphated carrageenan and phycocyanin ranges between 0.4:1 and 50:1 at a pH of at least 2.9 and less than 5, and wherein the wt. % are relative to the total weight of the foodstuff.

A method of making a beverage includes adding one or more other ingredients to hydrolyzed protein to form the beverage, which is clear, shelf-stable, and high protein and has a neutral pH and an energy content of at least about 100 kcal per 240 ml of the beverage. Optionally the hydrolyzed protein is obtained by subjecting protein to a protease. In some embodiments, the high protein is at least about 15 g or at least about 20 g of protein/100 kcal, and in some embodiments the energy content is at least about 150 kcal/240 ml or at least about 200 kcal/240 ml. Other aspects are directed to the resultant beverage, a method of producing a high protein beverage containing hydrolyzed protein, a method of increasing transparency in a high protein beverage containing hydrolyzed protein, and a method of providing nutrition to an individual.

A method of making a beverage includes adding one or more other ingredients to hydrolyzed protein to form the beverage, which is clear, shelf-stable, and high protein and has a neutral pH and an energy content of at least about 100 kcal per 240 ml of the beverage. Optionally the hydrolyzed protein is obtained by subjecting protein to a protease. In some embodiments, the high protein is at least about 15 g or at least about 20 g of protein/100 kcal, and in some embodiments the energy content is at least about 150 kcal/240 ml or at least about 200 kcal/240 ml. Other aspects are directed to the resultant beverage, a method of producing a high protein beverage containing hydrolyzed protein, a method of increasing transparency in a high protein beverage containing hydrolyzed protein, and a method of providing nutrition to an individual.

The present invention provides a process for the production of a protein powder having an improved solubility and taste profile from brewer's spent grain. The process comprises nanofiltration at a specified applied pressure. The present invention also provides a protein powder produced from brewer's spent grain, a process for producing food or beverage products incorporating the protein powder, and food or beverage products comprising the protein powder.

The invention relates to a method for producing a juice concentrate having a reduced sugar content, in which method the sugar content of a juice is reduced by means of fermentation after the addition of microorganisms, and the ethanol produced by the fermentation is separated using additional fermentation products in an evaporator, as a result of which the juice concentrate having a reduced sugar content is obtained. The invention also relates to: a juice concentrate, preferably a fruit juice concentrate or vegetable juice concentrate, which can be obtained using said method; and a method for producing a juice having a reduced sugar content from said juice concentrate.