Abstract: The present invention relates to a beverage including dissolved and partially dissociated carbon dioxide present in an amount of 2-10 g/liter, such as 3-8 g/liter, preferably 4-6 g/liter, most preferably about 5.5 g/liter and establishing an equilibrium pressure at 10° C. of 0.5-3 bar above atmospheric pressure, such as 1-2 bar, preferably about 1.5 bar. The present inventions further relates to a water insoluble or hydrophobic constituent present in molecular form or in molecular aggregated form and in an amount capable of generating ultra fine bubbles including gaseous carbon dioxide. The ultra fine bubbles are present in an amount exceeding 1010 ultra fine bubbles per milliliter, such as 1012-1018 ultra fine bubbles per milliliter, preferably 1015-1017 ultra fine bubbles per milliliter, most preferably about 1016 ultra fine bubbles per milliliter, when the beverage is exposed to an external isostatic pressure exceeding the equilibrium pressure of the beverage by at least 1.0 bar, preferably 1.

Abstract: A pasta product that includes a central body, the central body having a central region and at least one planar face, the planar face having an outwardly oriented face and a surface region oriented between the central region and the outwardly oriented face, the central body having a first color, the planar face defining a display field and at least one first indicia contained in the outwardly oriented face and extending into the surface region of the central body, the indicia having at least one second color that differs from the first color, wherein the first indicia composes between 2% and 98% of the display field defined in the outwardly oriented face.

Abstract: The components of the dough recipe are mixed in a dough mixing apparatus (2). The resulting dough is divided into portions, each of which is aerated to produce aerated dough. Mixing and aerating are performed by separate devices. Aeration is performed at a pressure no less than 0.3 MPa, and the pressure is then reduced to atmospheric at a controlled rate of 0.02-0.2 MPa/s. The lowering of pressure to atmospheric occurs either before or after the removal of the aeration device (6) from the dough. The aeration process is performed in baking molds (1), or in intermediate vessels (16), and the dough is subsequently transferred to the molds (1). The transfer occurs either into the molds (1) under atmospheric pressure, after lowering the pressure in the intermediate vessels (16) to atmospheric, or into the molds (1) under increased pressure, where the pressure is decreased to atmospheric after the transfer is completed.