Systems and methods for generating a sterilized human milk product from raw human milk, and sterilized human milk product compositions obtained thereby, are provided. The method includes sterilizing the milk using a countercurrent heating process. The temperature of the milk is raised to a target temperature for a duration of time that is refined to provide a sterilized human milk product with low overall bioburden while also maintaining nutritional quality. As such, the sterilized milk product is suitable for ingestion by premature infants.

Systems and methods for generating a sterilized human milk product from raw human milk, and sterilized human milk product compositions obtained thereby, are provided. The method includes sterilizing the milk using a countercurrent heating process. The temperature of the milk is raised to a target temperature for a duration of time that is refined to provide a sterilized human milk product with low overall bioburden while also maintaining nutritional quality. As such, the sterilized milk product is suitable for ingestion by premature infants.

The inventors have discovered that coffee berry juice, produced from whole coffee berries, can produce a distinct taste and chemical profile when compared to coffee and coffee berry extract products. The disclosed invention is directed to coffee berry juice products and methods of producing a coffee berry juice product. Especially preferred methods include use of whole coffee berries with increased concentrations of caffeine, chlorogenic acid and terpenes.

An aspect of the present invention is a frozen strawberry having: a breaking load of not less than 10000 g and not more than 30000 g; and a breaking strain factor of not less than 15%.

The present disclosure is directed to processed food and/or beverage that includes undenatured type II collagen. The undenatured type II collagen is introduced to the food and/or beverage prior to processing, and at least 30% or more of the undenatured collagen remains undenatured in the after processing the food and/or beverage.

An objective of the present invention is to provide plant protein laving a good flavor and no unfavorable flavor by a relatively simple method. The present invention has been accomplished by finding the knowledge that an unfavorable flavor derived from plant protein disappears, and a good flavor is obtained, by mixing a solution containing 0.1 to 30% by weight of plant protein with 0.5 to 15% by weight, relative to the plant protein, of ethanol, and heating the mixture for sterilization.

An objective of the present invention is to provide plant protein laving a good flavor and no unfavorable flavor by a relatively simple method. The present invention has been accomplished by finding the knowledge that an unfavorable flavor derived from plant protein disappears, and a good flavor is obtained, by mixing a solution containing 0.1 to 30% by weight of plant protein with 0.5 to 15% by weight, relative to the plant protein, of ethanol, and heating the mixture for sterilization.

A liquid product manufacturing system according to the present invention includes: a pretreatment module for processing input material; an evaporation module for producing a concentrate by concentrating juice obtained by processing organisms contained in the input material in the pretreatment module; an extraction module for extracting a fragrance material from a slurry further obtained by processing the organisms in the pretreatment module; and a productization module for producing a liquid product by mixing the concentrate and the fragrance substance.

A liquid product manufacturing system according to the present invention includes: a pretreatment module for processing input material; an evaporation module for producing a concentrate by concentrating juice obtained by processing organisms contained in the input material in the pretreatment module; an extraction module for extracting a fragrance material from a slurry further obtained by processing the organisms in the pretreatment module; and a productization module for producing a liquid product by mixing the concentrate and the fragrance substance.

An apparatus and method for dehydrating a quantity of previously air popped corn so as to maintain its crunchiness includes a support ring having an upstanding continuous peripheral wall configured to nest atop an upper edge of a receptacle, the upstanding continuous peripheral wall being complementary to an open top of the receptacle and defining an interior area. A distribution conduit having a cylindrical configuration is coupled to an inner surface of the support ring and has opposed upstream and downstream ends defining a channel therebetween. The upstream and downstream ends are open and the distribution conduit has an elongate configuration and is oriented axially relative to the support ring. A blow-drying device may be releasably mounted in the upstream end of the distribution conduit for generating a heated air stream and blowing the generated heated air stream from the upstream to the downstream end when energized.