Abstract: A creamer system and methods of preparing and utilizing a creamer system are provided. The creamer system comprises textural ingredients, appearance ingredients, and flavor/aroma ingredients that may be added in quantities sufficient to match the corresponding texture, appearance, flavor, and aroma of one or more natural creamers. The creamer system method allows the resulting creamer system to match fully and accurately the sensory profile of existing natural creamers (particularly natural dairy creamers such as fluid whole milk, fluid lowfat milk, sweetened condensed milk, and half-and-half). The creamer system method also may be used to produce a creamer system that is fully consistent with the category of existing natural creamers (particularly natural dairy creamers), even if the sensory profile does not match any actual natural creamers. The creamer system method includes the approach of modifying specific sensory attributes of the creamer system.

Abstract: An apparatus for preparing and vending beverages based on selections input by consumers is provided, including one or more sources of roasted coffee beans; one or more sources of teas; one or more sources of cocoa; at least one grinder for preparing ground coffee from said roasted coffee beans; one or more sources of flavoring ingredients; a source of water; one or more sources of fresh dairy products; and a mechanism for preparing the beverage.