Abstract: This application relates to storage stable beverage concentrates for preparing beverages and food compositions which are nutritionally supplemented with significant levels of calcium and to a method for preparing these concentrates. The beverage concentrates have a greater than 5 fold concentration and comprise:(a) from about 0.2% to about 1.20%, by weight, solubilized calcium;(b) from about 0.7% to about 8.25%, by weight, of an acid component comprising a mixture of citric acid and malic acid wherein said mixture has a weight ratio of citric acid to malic acid of from about 5:95 to about 50:50;(c) from about 0.05% to about 1.

Abstract: This invention relates to storage stable beverage premix concentrates for preparing syrups, beverages and food compositions which are nutritionally supplemented with significant levels of calcium and to a method for preparing these concentrates. Further, this application relates to beverage flavor base compositions for preparing said beverage premix concentrates and to a method for preparing the beverage flavor base compositions. The beverage concentrates have a greater than 10 fold concentration and comprise:(a) from about 1.2% to about 7%, by weight, solubilized calcium;(b) from about 4.8% to about 47%, by weight, of an edible acid component comprising a mixture of citric acid and malic acid wherein the ratio of citric and malic equivalents to calcium equivalents is from about 1.

Abstract: This application relates to storage stable beverage concentrates for preparing beverages and food compositions which are nutritionally supplemented with significant levels of calcium and to a method for preparing these concentrates. The beverage concentrates have a greater than 5 fold concentration and comprise:(a) from about 0.2% to about 1.20%, by weight, solubilized calcium;(b) from about 0.7% to about 8.25%, by weight, of an acid component comprising a mixture of citric acid and malic acid wherein said mixture has a weight ratio of citric acid to malic acid of from about 5:95 to about 50:50;(c) from about 0.05% to about 1.

Abstract: The invention is a roast and ground flaked coffee that provides the benefits of increased extractability and decreased brewing time. The coffee is produced specifically for use with foodservice industry 1/2-gallon brewers or urn brewers. The coffee flakes particularly suited for use in a 1/2-gallon brewer have a thickness of from about 0.004 inch to about 0.018 inch (about 0.10 mm to about 0.46 mm), a moisture level of from about 3% by weight to about 6% by weight, and a particle size fines level such that from about 30% to about 50% by weight of the particles pass through a No. 20 U.S. Standard Screen. The flake thickness, moisture level, and fines level are related by a brew solids equation.