Abstract: A consumable composition may include naringenin at concentrations suitable to improve certain characteristics of the composition. Naringenin may, for example, be added to a composition or included in a sweetening composition that may be added therein to adjust sweetness attributes. For example, beverages that include one or more steviol glycosides may typically be deficient in upfront sweetness, and naringenin may be added therein to improve the temporal profile of sweetness delivery.

Abstract: A consumable composition may include naringenin at concentrations suitable to improve certain characteristics of the composition. Naringenin may, for example, be added to a composition or included in a sweetening composition that may be added therein to adjust sweetness attributes. For example, beverages that include one or more steviol glycosides may typically be deficient in upfront sweetness, and naringenin may be added therein to improve the temporal profile of sweetness delivery.

Abstract: A generally hollow preform for making a stretch blow-molded container may include a threaded finish portion; a neck portion depending from the finish portion; a transition portion depending from the neck portion; a main portion depending from the transition portion; and a closed, generally rounded tip portion depending from the main portion. The preform may include stretch ratios with respect to the container including an axial stretch ratio of about 3.0 to 3.5, a hoop stretch ratio of about 5.0 to 5.5, and a total stretch ratio of about 15 to 19.25. In some embodiments, high stretch ratios may be achieved with less material, yielding substantial cost savings.

Abstract: A generally hollow preform for making a stretch blow-molded container may include a threaded finish portion; a neck portion depending from the finish portion; a transition portion depending from the neck portion; a main portion depending from the transition portion; and a closed, generally rounded tip portion depending from the main portion. The preform may include stretch ratios with respect to the container including an axial stretch ratio of about 3.0 to 3.5, a hoop stretch ratio of about 5.0 to 5.5, and a total stretch ratio of about 15 to 19.25. In some embodiments, high stretch ratios may be achieved with less material, yielding substantial cost savings.

Abstract: A consumable composition may include naringenin at concentrations suitable to improve certain characteristics of the composition. Naringenin may, for example, be added to a composition or included in a sweetening composition that may be added therein to adjust sweetness attributes. For example, beverages that include one or more steviol glycosides may typically be deficient in upfront sweetness, and naringenin may be added therein to improve the temporal profile of sweetness delivery.

Abstract: Stable vitamin oil-in-water emulsions and methods of making those emulsions are described herein. The emulsions may be used to make beverage products that include fat-soluble vitamins. The emulsions may also be used in beverage products that are colored and which maintain color stability for an extended period of time.

Abstract: Beverage products may include an amount of solid material that may include a substantial non-aqueous fraction and may solidify at temperatures of about 25° F. to about 45° F. Particulate matter may include oils and/or a fibrous portion and the particles may provide a perception that the beverage includes crushed ice.

Abstract: Stable vitamin oil-in-water emulsions and methods of making those emulsions are described herein. The emulsions may be used to make beverage products that include fat-soluble vitamins. The emulsions may also be used in beverage products that are colored and which maintain color stability for an extended period of time.

Abstract: A beverage or other composition may include phloretin and trilobtain wherein the weight ratio of phloretin to trilobtain is from about 1:1 to about 3:1. The concentration of phloretin in such a composition may be about 5 ppm to about 150 ppm. The combination of phloretin and trilobtain may remove one or more negative characteristics of the composition.

Abstract: A collapsible container and a method of using the collapsible container are provided. In one embodiment of the container, the container comprises a collapsible fold area associating a base portion with a nestable portion, the collapsible fold area being structured such that a collapsing of collapsible fold area results in disposal of at least a portion of the nestable portion within the base volume. In one embodiment of the method, the method comprises the steps of nestling the collapsed containers with one another for efficient space storage when said collapsed containers are not in use, and releasing a vacuum or applying a force to return a collapsed container to its full or expanded position.

Abstract: A method of preparing a sweetening composition may include providing a stevia extract and heating the extract under acidic conditions. Treatment may subject the stevia extract to conditions sufficient to alter the glycoside composition of the extract, suppress bitter aftertastes, or provide a sweetening composition with a taste profile similar to that of sucrose sugar.

Abstract: Methods of improving the shelf life of beverages may involve applying a coating mix to a label thereby forming a coated label, curing the coated label, applying the coated label to a container, and adding a beverage to the container, wherein the coated label increases a gas barrier property of the container. Beverage containers such as PET containers may be tailored for specific beverages using certain coated labels.

Abstract: A method of improving the shelf life of a beverage may involve selecting a container for containing a beverage, the container having a first gas barrier property; selecting a blended label having a second gas barrier property; applying the blended label to the container such that the container has a resultant gas barrier property that is greater than the first gas barrier property; and placing the beverage in the container. A beverage container may have a PET wall having a first gas barrier property and a blended label adjacent the PET wall, the blended label having a second gas barrier property, wherein the container has a resultant gas barrier property that is greater than the first gas barrier property. Two different beverage products may be bottled in the same type of container using blended labels that have different gas barrier properties tailored for each beverage product.