Abstract: Co-products from juice extraction, in particular for use in beverage and food products to enhance nutrition and sensory attributes of the products, are provided. The co-product has a number average particle size of between 1 and 2000 microns, a total polyphenol content of at least 2500 parts per million, a moisture content of between 70% and 85% by weight, and a combined peel and seed content between 0.01% and 20% by weight.

Abstract: Methods and apparatuses are disclosed that, in some aspects, provide for a cost-reduced touch sensitive user interface including a static printed display. The methods and systems may include providing illumination to guide a user through interaction with a touch sensitive user interface. The methods and systems may include a configurable printed display. Further aspects are disclosed providing use of a cost-reduced touch user interface in a beverage dispensing apparatus.

Abstract: A method of producing a beverage base or a component for a beverage or a food, providing Greek yogurt acid whey which has been obtained by separating the whey from Greek yogurt during a manufacturing process for the Greek yogurt; removing from the acid whey particulate material having a particle size of greater than 10 ?m; filtering the whey, directly or indirectly thus obtained to remove from the whey any bacteria and germinated bacterial spores therein having a molecular mass of at least 10,000 Daltons, the filtering being through a filter having a pore size of no greater than 1 ?m; and filtering the whey, directly or indirectly thus obtained to remove from the whey any enzymes therein having a molecular mass of at least 1,000 Daltons, the filtering being through a filter having a pore size of no greater than 0.1 ?m.

Abstract: The present invention provides beverage preservative systems for use in high acid beverage products, and beverage products comprising the beverage preservative systems. The beverage preservative system prevents spoilage by microorganisms in a beverage within a sealed container for a period of at least 16 weeks. The present invention reduces or eliminates the use of conventional preservatives that pose health and/or environmental concerns. The components that make up the beverage preservative system of invention work together in a synergistic manner to reduce the amount of preservative required and so improve the inventive beverage's sensory impact over beverages having conventional preservatives.

Abstract: Methods and apparatuses are disclosed that, in some aspects, provide for a cost-reduced touch sensitive user interface including a static printed display. The methods and systems may include providing illumination to guide a user through interaction with a touch sensitive user interface. The methods and systems may include a configurable printed display. Further aspects are disclosed providing use of a cost-reduced touch user interface in a beverage dispensing apparatus.

Abstract: Beverage chillers are disclosed. A beverage chiller may include a container platform that receives a beverage container and a chiller tank. The chiller tank may have a central axis and may have an agitator. The chiller tank may be filled with water. A conveyor may move the container platform and beverage container into the chiller tank. The container platform and beverage container may rotate in a first direction in the chiller tank and the agitator may rotate the water in a second direction.

Abstract: Apparatuses related to a beverage system. The system includes a piercing apparatus that includes an inner ring composed of a rigid material and an outer ring composed of a flexible material that encompasses the inner ring. The outer ring has an upper portion disposed above the inner ring that has a greater range of motion than the outer ring that encompasses the inner ring. The piercing apparatus further includes a piercer composed of a rigid material that is connected to the inner ring by a plurality of arms that radially extend from the piercer to the inner ring. The plurality of arms define a plurality of openings between the arms. The outer ring includes a protrusion that circumferentially protrudes outward from an outer surface of the outer ring.

Abstract: An over-cap device for use with containers having caps. The over-cap device includes an outer wall, a cap engagement wall, and a spacing wall. The cap engagement wall may non-releasably engage an outer surface of the cap and the spacing wall may engage a top surface of the cap. The cap may releasably engage a container.

Abstract: Coolers with airflow management systems are disclosed. The coolers may include a cabinet that has a door with a transparent section. A refrigeration unit may be coupled to the cabinet. The refrigeration unit has an airflow inlet and an airflow outlet. The cross sectional area of the airflow outlet may be less than the cross sectional area of the airflow inlet. The refrigeration unit may be fluidly coupled to an airflow management system that is in fluid communication with the airflow outlet. The airflow management system includes discharge vents and turbulence reduction vents.

Abstract: Comestible products, for example beverage products, are disclosed containing encapsulated probiotic bacteria having resistance to subjection to at least thermal and acidic conditions. Beverage products include at least one aqueous liquid and capsules comprising a gelled mixture of alginate and denatured protein, and probiotic bacteria entrapped within the gelled mixture. The average particle size of the capsules is optionally less than 1000 microns (?m) in diameter, such as less than 500 ?m in diameter. Methods are provided for making such encapsulated probiotics by providing a mixture comprising sodium alginate, denatured protein and active probiotic cells, and combining the mixture with a divalent cation to initiate cold gelation of the sodium alginate and denatured protein to form a second mixture. The second mixture is passed through an opening having a diameter of less than 1000 ?m to form capsules. The weight ratio of protein to alginate is from 1:1 to 9:1.

Abstract: Sorbic acid or benzoic acid is stabilized in syrup and finished beverages by solubilizing potassium sorbate or sodium benzoate and then adding the solubilized potassium sorbate or sodium or potassium benzoate into a stabilizer solution at pH 2-4.

Abstract: A compact vending machine for dispensing food products is disclosed. The compact vending machine includes a lightweight housing which may be mounted on a wall and a payment system that is configured to accept non-cash payments. A power source of the compact vending machine may be an external powers source, such as a power outlet, or an internal battery. An embodiment of the compact vending machine includes a controller and a communication system that are configured to transmit status information about the compact vending machine to a network.