Abstract: Systems and methods for reducing a target molecule in a fluid are described. A fluid, such as a gas, may be contacted with a fluid capable of binding with the target molecules and removing the target molecules from the fluid. For example, emissions from a production process may be contacted with water to remove volatile organic compound (VOCs), thereby reducing the VOCs in the emissions. The fluid with bound target molecules may form a target fluid that may be discharged from the system or may be reused until the concentration of the target molecules in the target fluid reaches a threshold concentration. An illustrative production process is the fermentation of wine, which produces an off-gas that includes VOCs, such as ethanol. The systems and methods for reducing a target molecule may significantly reduce or even eliminate the amount of ethanol in the fermentation off-gas.

Abstract: Systems and methods for reducing a target molecule in a fluid are described. A fluid, such as a gas, may be contacted with a fluid capable of binding with the target molecules and removing the target molecules from the fluid. For example, emissions from a production process may be contacted with water to remove volatile organic compound (VOCs), thereby reducing the VOCs in the emissions. The fluid with bound target molecules may form a target fluid that may be discharged from the system or may be reused until the concentration of the target molecules in the target fluid reaches a threshold concentration. An illustrative production process is the fermentation of wine, which produces an off-gas that includes VOCs, such as ethanol. The systems and methods for reducing a target molecule may significantly reduce or even eliminate the amount of ethanol in the fermentation off-gas.

Abstract: Powder compositions formed from portions of coffee cherries and methods for making same are described. Seeds (or beans) may be removed from coffee cherries to form cherry solids. The coffee cherries may include at least Arabica and Robusta coffee cherries. The cherry solids may be dried and milled to form the powder compositions. The cherry solids may be dried using various wet processing and dry processing methods. The powder compositions may be formed to have various particle sizes, such as about 105 ?m (about 140 mesh) to about 44 ?m (about 325 mesh) and other particular characteristics. The powder compositions may be used as a food ingredient and/or as a component of a food ingredient.

Abstract: Food products having portions of coffee cherries are described, as well as components thereof and methods of forming. One such food product may include a first ingredient and a second ingredient. The first ingredient may have one or more portions of a dried coffee cherry. The second ingredient may include at least one of a fat, a flour composition, a dairy product, a flavoring agent, a leavening agent, an enzyme, a modified starch, a gum, a reducing sugar, a sweetener, or a salt.

Abstract: Flour compositions formed from portions of coffee cherries and methods for making the same are described. Seeds (or coffee beans) may be removed from coffee cherries to form coffee by-products (also referred to as cherry solids). The cherry solids may be dried and processed to form a powder composition. One or more secondary ingredients may be combined with the powder compositions to form a flour composition. Non-limiting examples of secondary ingredients include proteins, starches, salts, oils, vitamins, and minerals. The powder compositions may be used as a food ingredient and/or as a component of a food ingredient in various edible products.

Abstract: Food products having portions of coffee cherries are described, as well as components thereof and methods of forming. The food product may include a particulate composition and at least one flavoring agent. The particulate composition may include one or more portions of a dried coffee cherry, which may include a deseeded coffee cherry.

Abstract: Food products having portions of a dried deseeded coffee cherry are described, as well as components thereof and methods of forming. The food product may include one or more portions of a dried deseeded coffee cherry and a corn-derived ingredient.

Abstract: Food products having portions of a dried deseeded coffee cherry are described, as well as components thereof and methods of forming. The food product may include one or more portions of a dried deseeded coffee cherry and a chocolate composition.

Abstract: Beverage compositions having portions of coffee cherries are described, as well as methods of forming the beverage compositions. The beverage compositions may include at least one fluid and a solid composition admixed with the fluid. The solid composition may include a particulate composition having one or more portions of a dried deseeded coffee cherry. The particulate composition may have an average particle size of about 80 ?m to about 3000 ?m.