Abstract: Natural beverage products and methods for making the same are disclosed. The natural beverage products comprise an acidulant comprising lactic acid and at least one of tartaric and citric acids, optionally other natural carboxylic acids and no phosphoric acid.

Abstract: Aspects of the invention relate to beverage compositions, including, for example, concentrated and ready-to-drink formulations sweetened with at least one non-nutritive sweetener and further comprising a bitterant in an amount sufficient to reduce the lingering sweet aftertaste of the non-nutritive sweetener(s). In certain illustrative embodiments, the bitterant comprises gentian. Another aspect of the invention relates to a method that combines a non-nutritive sweetener having a lingering sweet aftertaste with a bitterant to create a mixture such that when the mixture is contained in a beverage, the bitterant is present in an amount sufficient to reduce the lingering sweet aftertaste of the non-nutritive sweetener.

Abstract: Aspects of the present invention relate to a system configured for separating a nut or other hard component from soft matter connected to the hard component. The system includes first and second rotary modules. The first rotary module includes a cylindrical first chamber defined by an inner surface and a first rotary assembly within the first chamber. The second rotary module is in communication with the first rotary module such that the first rotary module feeds the hard component and the pulp into the second rotary module. The second rotary module includes a cylindrical screen defining a cylindrical second chamber and a second rotary assembly disposed within the second chamber. The system may further include an infeed assembly for feeding the material into the first rotary module, and/or a discharge portion for discharging the hard component through an exit port after separation by the second rotary module.

Abstract: Herbal extracts are described. The extracts are prepared from combinations of herb parts. The extracts, and beverage products containing the extracts, provide the consumer with a perception of increased energy.

Abstract: An extruded blow molded bottle comprises a neck portion and a body portion. The body portion comprises a first inner layer and a second layer. The first inner layer comprises a first material selected from a group consisting of polyester, phenoxy type thermoplastics, phenoxy-polyolefin thermoplastic blends, and combinations thereof. The second layer comprises a second material selected from a group consisting of virgin PET, recycled PET, PETG, foam, polypropylene, polyester, polyolefins, phenoxy type thermoplastic, phenoxy-polyolefin thermoplastic blends, regrind scrap materials, and combinations thereof. The second material is different from the first material.

Abstract: Beverage compositions including a sweetening amount of Rebaudioside D and an acidulant. The beverage has a titratable acidity of about 9 to about 11.

Abstract: Beverage products are provided which include rebaudioside A, erythritol, and an acid component. The beverage product has a titratable acidity in the range of about 8.75 to about 10.25, and a pH in the range of about 2.8 to about 3.3. Beverage products disclosed herein achieve a proper sweet/tart ratio to increase sweetness and to reduce tartness and bitterness of beverages made with natural sweeteners.

Abstract: Beverage compositions including a sweetening amount of Rebaudioside D and an acidulant. The beverage has a titratable acidity of about 9 to about 11.

Abstract: Taste of a non-nutritive steviol glycoside sweetener is improved by using anisic acid in an amount sufficient to mask the metallic aftertaste of the non-nutritive steviol glycoside sweetener when the sweetener is contained in a beverage, beverage concentrate or syrup, or reduced calorie sweetener.

Abstract: Beverage products are provided which include rebaudioside A, erythritol, and an acid component. The beverage product has a titratable acidity in the range of about 8.75 to about 10.25, and a pH in the range of about 2.8 to about 3.3. Beverage products disclosed herein achieve a proper sweet/tart ratio to increase sweetness and to reduce tartness and bitterness of beverages made with natural sweeteners.

Abstract: Beverage compositions including a steviol glycoside and an acid component are provided. The beverage has a titratable acidity of about 9 to about 11.

Abstract: Taste of a non-nutritive steviol glycoside sweetener is improved by using anisic acid in an amount sufficient to mask the metallic aftertaste of the non-nutritive steviol glycoside sweetener when the sweetener is contained in a beverage, beverage concentrate or syrup, or reduced calorie sweetener.

Abstract: In preferred embodiments methods and apparatuses can produce articles that have expandable thermoplastic material. The articles may be mono- and multilayer. The articles can be formed by various methods.