A method for producing a food or a precursor of the same, including the steps: (a) providing a mash or a wort or last runnings as a first nutrient medium; and (b) treatment of the first nutrient medium with lactic acid bacteria of the species Lactobacillus rossiae (DSM 15814.sup.T) or with lactic acid bacteria of at least two kinds of species including Lactobacillus rossiae (DSM 15814.sup.T). Furthermore, a corresponding food and corresponding uses are claimed.

The invention is directed to a nanoprecipitate comprising a cannabinoid or a terpene, or combination thereof, a process of preparing the nanoprecipitate, and oral formulations comprising the nanoprecipitate, including beverage additives and edibles.

Provided herein is an effervescent beer containing 0.005-0.17 mg/ml riboflavin such that the beer fluoresces upon exposure to light having an emission spectrum of about 100-500 nm. The riboflavin may be added alone or in combination with one or more additional agents to enhance the flavor, intensity and/or color of the light. Methods of producing such beers are also provided.

A method for producing a food or a precursor of the same, including the steps: (a) providing a mash or a wort or last runnings as a first nutrient medium; and (b) treatment of the first nutrient medium with lactic acid bacteria of the species Lactobacillus rossiae (DSM 15814.sup.T) or with lactic acid bacteria of at least two kinds of species including Lactobacillus rossiae (DSM 15814.sup.T). Furthermore, a corresponding food and corresponding uses are claimed.

A liquid beer concentrate is disclosed having a water content of 25-90 wt. %, a carbohydrate content of 5-50 wt. %, a protein content of 1-6 wt. % and an ethanol content of 0-50 wt. %, and comprising 0.01-1.5 g/L of dissolved ascorbate. It was discovered that the development of off-flavour notes and/or haze formation in the liquid beer concentrate can be prevented or at least minimised by adding a small amount of ascorbate.