Abstract: The present embodiments are directed to beverages such as ready-to-drink coffee and tea beverages. A beverage in accordance with the embodiments described herein includes at least two discrete, preprepared and packaged components. In some embodiments, one of the components is a coffee or tea base, and another component is a dairy or soy base. During final processing, the two or more discrete bases are combined together with water and packaged for sale as a ready-to-drink beverage.

Abstract: Disclosed is a method for preparing shelf-stable, ready-to-eat rice products. The method involves coating pregelatinized rice grains with an emulsifier. A food acid and glucono-delta-lactone are then added to the coated rice to lower the pH to 4.6 or less. The rice is then thermally treated at a temperature and for a time sufficient for sterilization. The resulting products have the same or superior texture, appearance, and flavor when compared to other commercially produced, shelf-stable, ready-to-each rice products.

Abstract: A process for the production of a dried basal material used for the preparation of a soy based cheese food particularly tofu is set forth wherein a slurry of a soy protein material is formed followed by heating such slurry to a temperature of at least about 220.degree. F. and the retention of such slurry in heated condition under positive pressure for at least a few seconds up to about a few minutes. Following heating of the slurry, the slurry is cooled and mixed with an edible oil which is added to said portein material in an amount sufficient to improve the whiteness of products which are produced with the basal material. The oil is preferably added to said soy material in a proteinaceous solids to oil ratio of between about 5 to 0.2:1. The mixture of oil and soy protein material is dewatered preferably by spray drying and then blended with other ingredients of a basal mix thereby forming a basal material for the production of soy cheese or tofu which has unusual characteristics.