A dough- or batter-based food product is prepared by mixing dough or batter ingredients to establish a dough or batter composition, the dough ingredients including at least flour, water and salt. The salt particles have dissolution rate of at least 120 seconds. Batter or dough provided herein, and cooked foods made from the batter or dough, include pockets of salt at a higher concentration than the dough, batter, or cooked food overall. Batter- or dough-based food products provided have a saltiness perception level substantially the same as compared to batter- or dough-based food products that include table salt in an amount at least 40% greater than the provided batter- or dough-based food product.

A dough- or batter-based food product is prepared by mixing dough or batter ingredients to establish a dough or batter composition, the dough ingredients including at least flour, water and salt. The salt particles have dissolution rate of at least 120 seconds. Batter or dough provided herein, and cooked foods made from the batter or dough, include pockets of salt at a higher concentration than the dough, batter, or cooked food overall. Batter- or dough-based food products provided have a saltiness perception level substantially the same as compared to batter- or dough-based food products that include table salt in an amount at least 40% greater than the provided batter- or dough-based food product.

The non-alcoholic beverage described in this invention uses minimally flavored hops as the biter ingredient. Specifically the alpha acids or humulone (-lupulic acid) that is specifically extracted using an Isomerize CO2 Extract process, Isomerize is an extract of a treated extract, that keeps the bitterness of the hop while significantly reducing out the hop aroma (<0.1%). This has a significant improvement over prior art in that the flavor/aroma intensity of the hop, or source of the alpha acid, will not increase when a different bitter level is desired and the upper level is not restricted, meaning, higher IBU bitterness ratings are achievable (where 1 IBU equals 1 mg/l or 1 ppm of iso-alpha acids in solution in the beverage).

The non-alcoholic beverage described in this invention uses minimally flavored hops as the biter ingredient. Specifically the alpha acids or humulone (-lupulic acid) that is specifically extracted using an Isomerize CO2 Extract process, Isomerize is an extract of a treated extract, that keeps the bitterness of the hop while significantly reducing out the hop aroma (<0.1%). This has a significant improvement over prior art in that the flavor/aroma intensity of the hop, or source of the alpha acid, will not increase when a different bitter level is desired and the upper level is not restricted, meaning, higher IBU bitterness ratings are achievable (where 1 IBU equals 1 mg/l or 1 ppm of iso-alpha acids in solution in the beverage).

Methods of preparing steviol glycosides, including Rebaudioside D, Rebaudioside E, Rebaudioside M, Rebaudioside N and Rebaudioside O are provided herein. Sweetener and sweetened consumables containing Rebaudioside D, Rebaudioside E, Rebaudioside M, Rebaudioside N and Rebaudioside O are also provided herein.

Methods of preparing steviol glycosides, including Rebaudioside D, Rebaudioside E, Rebaudioside M, Rebaudioside N and Rebaudioside O are provided herein. Sweetener and sweetened consumables containing Rebaudioside D, Rebaudioside E, Rebaudioside M, Rebaudioside N and Rebaudioside O are also provided herein.

Containers are provided for use with a beverage dispensing device. The container can include a housing defining a hollow interior and having an opening leading to the hollow interior, a cover coupled disposed over the opening, an inlet leading to the hollow interior, and an outlet spaced apart from the interior. The inlet and outlet can each have valves movable between open and closed positions for allowing fluid flow into and out of the hollow interior.

A dough- or batter-based food product is prepared by mixing dough or batter ingredients to establish a dough or batter composition, the dough ingredients including at least flour, water and salt. The salt particles have dissolution rate of at least 120 seconds. Batter or dough provided herein, and cooked foods made from the batter or dough, include pockets of salt at a higher concentration than the dough, batter, or cooked food overall. Batter- or dough-based food products provided have a saltiness perception level substantially the same as compared to batter- or dough-based food products that include table salt in an amount at least 40% greater than the provided batter- or dough-based food product.

A dough- or batter-based food product is prepared by mixing dough or batter ingredients to establish a dough or batter composition, the dough ingredients including at least flour, water and salt. The salt particles have dissolution rate of at least 120 seconds. Batter or dough provided herein, and cooked foods made from the batter or dough, include pockets of salt at a higher concentration than the dough, batter, or cooked food overall. Batter- or dough-based food products provided have a saltiness perception level substantially the same as compared to batter- or dough-based food products that include table salt in an amount at least 40% greater than the provided batter- or dough-based food product.

Methods of preparing steviol glycosides, including Rebaudioside D, Rebaudioside E, Rebaudioside M, Rebaudioside N and Rebaudioside O are provided herein. Sweetener and sweetened consumables containing Rebaudioside D, Rebaudioside E, Rebaudioside M, Rebaudioside N and Rebaudioside O are also provided herein.