The present invention relates to beverage products, in particular a liquid natural coconut based creamer composition comprising: coconut; coconut oil; high acyl gellan gum present in an amount ranging from 0.08 to 0.15 wt/wt %; guar gum present in an amount ranging from 0 to 0.5 wt/wt %; pea protein present in an amount ranging from 0.2 to 2 wt/wt %; and buffer.

A pass-through system and method for treating and/or pre-cooling perishable products uses a conveyor system with a treatment chamber that is configured to be contained (or closed) to provide a sealed environment and enhanced with forced air flow to recirculate air and/or functional substances including, e.g., sanitizers, as well as ripening management and conditioning agents, across the surface of perishable products. The enhanced forced air is an integral part of the system for efficient treatment and can also be cooled to accomplish rapid cooling.

The present invention relates to beverage products, in particular a liquid natural plant-based creamer composition comprising: an edible nut; high-acyl gellan gum present in an amount ranging from 0.08 to 0.15 wt/wt %; pea protein present in an amount ranging from 0.2 to 1 wt/wt %; and buffer.

The present invention relates to ready-to-drink beverage products. In particular, the invention is concerned with a protein system induced by controlled aggregation of milk proteins which imparts outstanding sensory attributes and improved physical stability of the beverage product, in particular when containing low fat and/or low sugar. A method of producing such beverage and the products obtainable from the method are also part of the present invention.

The purpose of the present invention is to provide a pulverulent emulsified composition in which a soybean protein material is used as a protein material constituting part of the pulverulent emulsified composition, the pulverulent emulsifier composition having excellent color tone and exhibiting no feathering or oiling-off when added to, e.g., coffee. A pulverulent emulsified composition that contains, in proportion by dry weight, 0.3-7.0% by weight of a soybean protein material, 10-40% by weight of oils/fats, 0.01 to less than 1.0% by weight of a buffer salt, 40-70% by weight of sugars, and 0.8-5.0% by weight of an emulsifier, and is characterized in that when 5 g thereof is dispersed into coffee obtained by dissolving 2 g of instant coffee in 150 mL of 80 C. water, the lightness (L* value) of the dispersion is at least 35, makes it possible to obtain excellent color tone and exhibits no feathering or oiling-off when added to coffee.

The present invention relates to allulose syrups, use of allulose syrups in the manufacture of food or beverage products, and food and beverage products made using the allulose syrups.

The present invention relates to allulose syrups, use of allulose syrups in the manufacture of food or beverage products, and food and beverage products made using the allulose syrups.

Ready to drink coffee beverages are provided. The beverage comprises coffee; medium chain triglycerides (MCT); high acyl gellan gum; plant-based protein; and buffer wherein coffee is 0.5-2.5 w/w %, and MCT is 5-10 w/w %. The beverage can be refrigerated and shelf-stable in a homogenous state for at least six months at 4, 20 and 30 C.