The present disclosure encompasses compositions prepared from grape skins, as well as chemical compounds prepared from these skins. Also encompassed are methods of preparing these compositions and compounds, and methods of using these compositions and compounds. Particularly encompassed are methods of using the grape skin compositions and compounds for preparing various beverages, including fermented beverages, such as beers.

Provided are compositions with a citrus juice having a brix-to-acid ratio of less than about 16:1, and a miracle fruit component, as well as processes for making such compositions.

There is provided an acidic vegetable protein beverage containing a legumes-derived water-soluble polysaccharide, a divalent cation, and a vegetable protein. There is also provided a protein dispersion stabilizer for an acidic vegetable protein beverage, containing a legumes-derived water-soluble polysaccharide and a divalent cation. There is further provided a production method of an acidic vegetable protein beverage, including adding a legumes-derived water-soluble polysaccharide and a divalent cation.

There is provided an acidic vegetable protein beverage containing a legumes-derived water-soluble polysaccharide, a divalent cation, and a vegetable protein. There is also provided a protein dispersion stabilizer for an acidic vegetable protein beverage, containing a legumes-derived water-soluble polysaccharide and a divalent cation. There is further provided a production method of an acidic vegetable protein beverage, including adding a legumes-derived water-soluble polysaccharide and a divalent cation.

This disclosure relates to a method and a system for processing grapes. An example system includes a simulated moving bed (SMB) device configured to receive a feed stream and an eluent stream as inputs and provide an extract stream and a raffinate stream as outputs. The feed stream includes a grape juice, the extract stream includes a high-sugar grape juice, and the raffinate stream includes a low-sugar grape juice. The system also includes fermentation equipment configured to produce a low-alcohol wine from the low-sugar grape juice.

This disclosure relates to a product, a beverage product, and an infusion formulation that each include at least two rare sugars, for example allulose and tagatose. The combination of allulose and tagatose synergistically sweeten the product, beverage product, and infusion formulation. The product includes a food body having a food component and an infusion component. The infusion component includes at least two rare sugars. The beverage product includes a consumable liquid and at least two rare sugars. This disclosure further relates to methods for preparing a food product and beverage product.

An apparatus including a housing; a plurality of prongs connected to the housing so that the prongs are movable with respect to the housing; and a device for holding a food; and wherein the plurality of prongs are configured to be moved from a position outside of the food to a position where the plurality of prongs are inserted into the food; and wherein the plurality of prongs are configured to insert a substance into the food. The substance may be a seasoning. The apparatus may include a device for cleaning the plurality of prongs through a vacuum process and/or a blower process; wherein the device has an input configured to connect to one of the plurality of prongs. The apparatus may include a cook food platform; a sandwich platform; a hot beverage platform; and a cold beverage platform.

An apparatus including a housing; a plurality of prongs connected to the housing so that the prongs are movable with respect to the housing; and a device for holding a food; and wherein the plurality of prongs are configured to be moved from a position outside of the food to a position where the plurality of prongs are inserted into the food; and wherein the plurality of prongs are configured to insert a substance into the food. The substance may be a seasoning. The apparatus may include a device for cleaning the plurality of prongs through a vacuum process and/or a blower process; wherein the device has an input configured to connect to one of the plurality of prongs. The apparatus may include a cook food platform; a sandwich platform; a hot beverage platform; and a cold beverage platform.

The present invention in its broadest aspect relates to a method for reducing glycoalkaloid content and turbidity of an aqueous phase comprising compounds selected from two or more of PA, PI, PPO, LipO, pectin, lipid, glycoalkaloid and phenolic compounds of which at least one compound is selected from PA, PI, LipO and PPO; a) providing an aqueous phase comprising compounds selected from two or more of PA, PI, PPO, LipO, pectin, lipid, glycoalkaloid and phenolic compounds of which at least one compound is selected from PA, PI, LipO and PPO; and b) performing one or more steps to reduce the concentration of solanine in the dry matter of the aqueous phase with at least 15 percent, such as at least 20% such as at least 25% and to achieve an optical density at 620 nm of the remaining aqueous phase of less than 0.7; such as less than 0.5; such as less than 0.3; such as less than 0.2 such as less than 0.1 and thereby obtaining an aqueous phase having reduced glycoalkaloid content and turbidity compared to an untreated aqueous phase.

The present invention in its broadest aspect relates to a method for reducing glycoalkaloid content and turbidity of an aqueous phase comprising compounds selected from two or more of PA, PI, PPO, LipO, pectin, lipid, glycoalkaloid and phenolic compounds of which at least one compound is selected from PA, PI, LipO and PPO; a) providing an aqueous phase comprising compounds selected from two or more of PA, PI, PPO, LipO, pectin, lipid, glycoalkaloid and phenolic compounds of which at least one compound is selected from PA, PI, LipO and PPO; and b) performing one or more steps to reduce the concentration of solanine in the dry matter of the aqueous phase with at least 15 percent, such as at least 20% such as at least 25% and to achieve an optical density at 620 nm of the remaining aqueous phase of less than 0.7; such as less than 0.5; such as less than 0.3; such as less than 0.2 such as less than 0.1 and thereby obtaining an aqueous phase having reduced glycoalkaloid content and turbidity compared to an untreated aqueous phase.