GB2638954A

GB2638954A - Beverage product

Info

Publication number: GB2638954A
Application number: GB2402734.4A
Authority: GB
Inventors: Tre Martinez Francisco; Christiaan Moritz Horn Casper
Original assignee: Koninklijke Douwe Egberts BV
Current assignee: Koninklijke Douwe Egberts BV
Priority date: 2024-02-27
Filing date: 2024-02-27
Publication date: 2025-09-10
Also published as: GB202402734D0; WO2025181075A1

Abstract

A product for preparing a beverage comprising a fibre containing ingredient coated with beverage ingredient powder(s) and a sugar. Preferably, the fibre containing ingredient is cocoa with a particle size of 400-800μm. Preferably, the beverage ingredient is instant coffee powder, chocolate powder, milk powder, and/or a creamer. Preferably, the product contains 35–50wt.% of the fibre ingredient, 30-40wt.% beverage powder(s), and/or 15-25wt.% sugar. Preferably, the mean density of the product is 450-550g/l. Also claimed is a process for manufacturing a product comprising a) spraying an aqueous liquid onto a dry mixture of the fibre containing ingredient, beverage ingredient(s) and sugar to coat the fibre-containing ingredient, b) mixing and c) drying the coated fibre-containing ingredient to form the product. Preferably, the aqueous liquid is water or sugar solution. Preferably, the product is densified before step c). Preferably, the dry mixture is put in a granulator. Preferably, the product is packed in a beverage preparation machine insertable container, and a beverage is prepared by dissolving and/or suspending some of the product in a fluid.

Description

BEVERAGE PRODUCT

Technical Field of the Invention

The present invention relates to a product for preparing a beverage. In particular, the present invention relates to a product comprising a fibre-containing ingredient coated with one or more beverage ingredient powders and a sugar and to a process for manufacturing the product.

Background to the Invention

When preparing a beverage containing a number of powdered ingredients, it is known in the art, that powder solubility can be a problem, resulting in a drink with grainy texture or weak concentration and an undesirable leftover residue of wetted powder.

A number of options exist to the skilled person when faced with a problem of powder solubility, including, varying the type or blend of solvent, increasing the temperature or volume of the solvent, the introduction of shear or increasing powder-solvent contact time for example. In some applications, such as containers for use in beverage preparation machines, it is known that several of these levers for adjusting solubility are restricted/limited or unavailable.

As such, alternative methods may be used such as the addition of inserts to separate the beverage powder ingredients and ensure sufficient solubility during brewing. However, the use of such inserts adds additional costs and waste to the product.

Therefore, it is an aim of the present invention to provide a product for preparing a beverage, preferably a chocolate beverage, containing one or more beverage ingredient powders with improved solubility and/or reduced cost and/or reduced waste.

It is an aim of the present invention to provide a product for preparing a beverage, preferably a chocolate beverage, comprising one or more beverage ingredient powders that is able to brew without the need of an insert and demonstrate improved solubility when compared with a dry mix of the ingredients.

It is a further aim of the present invention to provide an improved process for manufacturing a product for use in a beverage ingredient container, such as a sachet, soft pad, semi-rigid pad, rigid pad, capsule, disc and/or pod.

It also an aim of embodiments of the present invention to provide an improved product having reduced level of fines, increased density, and/or improved solubility.

It is also an aim of embodiments of the invention to overcome at least one problem of the prior art, whether expressly disclosed herein or not. Summary of the Invention According to a first aspect of the present invention there is provided a product 10 for preparing a beverage comprising a fibre-containing ingredient coated with one or more beverage ingredient. powders and a sugar.

The inventors found that by coating a fibre-containing ingredient with one or more beverage ingredient powders and a sugar, the product exhibited improved solubility during brewing when compared with a dry mix of the ingredients without coating. This means that the product may be included in a beverage ingredient container without the presence of inserts or any other additional method to improve solubility whilst still providing a brew without an undesirable leftover residue of wetted powder.

The fibre-containing ingredient may comprise soluble dietary fibre, insoluble dietary fibre or both.

The fibre-containing ingredient may he selected from the group consisting of sugarcane fibre, wheat, pea fibre, potato, oats, cocoa beans, cocoa (press) cake, cocoa mass, cocoa nibs, cocoa bean shells, cocoa nib shells, cocoa pod husk (also called cocoa pod shells), ground cocoa bean shells (also known as ground cocoa nib shells), ground cocoa pod husk, cocoa powder, granulated cocoa powder and any combination thereof Preferably, the fibre-containing ingredient does not comprise coffee or a coffee derived ingredient.

Preferably, the fibre-containing ingredient is a cocoa ingredient.

The cocoa ingredient may be any ingredient comprising cocoa.

The cocoa ingredient may he an ingredient selected from the group consisting of cocoa beans, cocoa (press) cake, cocoa mass, cocoa nibs, cocoa bean shells (also known as cocoa nib shells), cocoa pod husk (also called cocoa pod shells), ground cocoa bean shells (also known as ground cocoa nib shells), ground cocoa pod husk, cocoa powder, granulated cocoa powder and any combination thereof.

Preferably, the cocoa ingredient is ground cocoa bean shells (also known as ground cocoa nib shells), ground cocoa pod husk, granulated cocoa powder and any combination thereof.

The fibre-containing ingredient may have a particle size of at least 200 p m, 225 10 pin, 250 pin, 275 gin, 300 pm, 325 pm, 350 pm, 375 gin, 400 pm, 425 pin, 450 pm, 475 pm, 500 pm, 525 pm, 550 pm, 575 pm, 600 gm, 625 pm, 650 pin, 675 pm, or at least 700 pm.

The fibre-containing ingredient may have a particle size of no more than 1000 pm, 975 pm, 950 pin, 925 pm, 900 pm, 875 pm, 850 pm, 825 pm, 800 pm, 775 pm, 15 750 pm, 725 pm, 700 pm, 675 pm, 650 pm, 625 pm, 600 pm, 575 pm, 550 pm, 525 p m, or no more than 500 p m.

The fibre-containing ingredient may have a particle size of from 200 -1000 pm, 225 -975 p m, 250 -950 p m, 275 -925 p m, 300 -900 p m, 325 -900 p m, 350 -900 p m, 375 -900 p m, 400 -900 p m, 400 -875 pm, 400-850 p m, 400 -825 p m, 400 - 800 gm, 400 -775 pm, 400 -750 pm, 425 -750 pm, 450 -750 pm, 475 -750 gm, 500 -750 pm, 525 -750 pm, 550 -750 pm, 550 -725 pm, or from 550 -700 pm.

Preferably, the fibre-containing ingredient has a particle size of from 400 -750 RM.

Surprisingly, the inventors found that a fibre-containing ingredient having the above preferred particle size demonstrated improved solubility when brewing whilst still providing an acceptable brew pressure without unacceptable pressure drops.

The fibre-containing ingredient may have a fines percentage of no more than 20 %, 19 %, 18 %, 17 %, 16 %, 15 %, 14 %, 13 %, 12 %, 11 %, 10 %, 9 %, 8 %, 7 %, 6 %, 5 %, 4 %, 3 %, or no more than 2 %.

The fines may he measured, for example, by laser diffraction particle size measurement (e.g. Helos/KR (Sympatec) system measured with R7 lens). The term "fines" is used herein to refer to particles less than 90 microns, sometimes described as Q90. The fibre-containing ingredient may have a fines percentage of 1 -20 %, 1 -19 %, 1 -18 %, 1 -17 %, 1 -16 %, 1 -15 %, 1 -14 %, 1 -13 %, 1 -12 %, 1 - 11 %, 1 -10 %, 1 -9 %, 1 -8 %, 2 -20 %, 2 -19 %, 2 -18 %, 2 -17 %, 2 -16 %, 2 -15 %, 2 -14 %, 2 -13 %, 2 -12 %, 2 -11 %, 2 -10 %, 2 -9 %, or from 2 -8 %.

The sugar may he selected from the group comprising a monosaccharide, 10 disaccharide and/or an oligosaccharide. The sugar may be one or more sugars selected from the group comprising glucose, sucrose, fructose, galactose, lactose, molasses and/or maltose.

The one or more beverage ingredient powders may comprise a powder selected from an instant coffee powder, chocolate powder, a milk powder, dairy creamer and a non-dairy creamer powder. In preferred embodiments, the beverage ingredient powder comprises fat and in more preferred embodiments it is a fat-containing powder selected from a milk powder and a non-dairy creamer powder.

In the case of the beverage ingredient powder comprising a chocolate powder, the inventors discovered that the attachment of a chocolate powder on the surface of 20 the fibre-containing ingredient may allow the chocolate powder to enter the brew more readily.

Non-dairy creamer" refers to a product that replicates the mouthfeel and/or flavour of dairy milk and comprises a fat or oil, and optionally an emulsifier, a protein and/or a sweetener. The fat is typically a non-dairy fat, preferably a vegetable fat, such as coconut oil, olive oil, grapesecd oil, cocoa butter, palm oil, palm kernel oil, sunflower oil, and rapeseed oil. Any appropriate food grade fat/oil, protein and sweetener may be used in the product. The non-dairy creamer may comprise a dairy protein, such as sodium casein ate.

"Dairy creamer" refers to products known commercially as 'Dairy creamer'.

They are typically products that comprise at least a fat and optionally an emulsifier, a protein and/or a sweetener. Any appropriate food grade protein and sweetener may he used in the product. Typically, the fat is a dairy fat and the protein is a dairy protein, such as sodium caseinate.

"Chocolate powder" refers to any powder comprising cocoa, such as cocoa powder. It may further comprise additional ingredients such as a milk powder, a fat; a sweetener, bulking agent, drying agent, anti-caking agent; etc. The fat may be cocoa butter, cocoa butter equivalent, cocoa butter substitute or any animal or plant derived fat. The sweetener may be selected from a carbohydrate-based sweetener or a non-carbohydrate based sweetener. The carbohydrate-based sweetener may be one or more selected from the group comprising a sugar such as fructose, glucose, maltose, sucrose, lactose, dextrose, high fructose corn syrup or a sugar substitutes like e.g. polyols such as sorbitol, mannitol, xylitol or combinations thereof, maltodextrins, dried glucose syrups, malt extracts, starches, trehalose, raftiline, raftilose, galactose, maltose, oligosaccharides, honey powders, and mixtures of same. The non-carbohydrate based sweetener may be an artificial sweetener like e.g. SplendaC), Acesulfame KC), or aspartame, and mixtures of the same. The non-carbohydrate based sweetener may he a natural sweetener, such as stcvia.

"Milk powder" refers to a product that comprises at least milk from animal sources, such as, goats, cows, sheep, etc., and milk alternatives derived from plant sources, including those derived from nuts; oats; seeds; drupes, grains, including, but not limited to, almond, cashew, soybean, coconut, hemp, rice, horchata, peanut. It may be derived from full fat, semi-skimmed, skimmed, heat treated, homogenised milk etc In particular, it may be full fat milk powder, semi skimmed milk powder and/or skimmed milk powder.

The instant coffee powder may be derived from the group consisting of pure Arabica whole coffee beans, pure Rohusta whole coffee beans and combinations thereof.

In embodiments in which the beverage ingredient powder comprises fat, it comprises at least 5%, 6%, 7%, 8%, 9% or 10%wt fat and/or no more than 70%, 60%, 30 50%, 30%, or 20wt.% fat, and/or between 5 -40 wt.%, 6 -39 wt.%, 7 -38 wt.%, 8 37 wt.%, 9 -36 wt.%, 10 -35 wt.%, 11-34 wt.%, 12 -33 wt.%, 13 -32 wt.%, 14 - 31 wt.%, 15 -30 wt.%, 16 -29 wt.%, 17 -28 wt.%, 18 -27 wt.%, 19 -26 wt.%, 20 - wt.%, 25 -70 wt.%, 26 -69 wt.%, 27 -68 wt.%, 28 -67 wt.%, 29 -66 wt.%, 30 - wt.%, 31 -64 wt.%, 32 -63 wt.%, 33 -62 wt.%, 34 -61 wt.%, 35 -60 wt.%, 36 - 59 wt.%, 37 -58 wt.%, 38 -57 wt..%, 39 -56 wt.%, 40 -55 wt.%, 41-54 wt.%, 42- 53 wt %, 43 -52 wt.%, 44 -51 wt.%, 45 -50 wt.%, preferably between 10% -25%vvt, -25 wt.%, 25 -70 wt.%, or 45 -50 wt.% fat by weight.

In embodiments, where the beverage ingredient powder is chocolate powder; it comprises at least 4%, 4.5%, 5%, 5.5% or 6wt.% fat and/or no more than 20 %, 19 %, 18 %, 17 %, 16 %, 15 %, 14 %, 13 %, 12 %, 11 %, 10 %, 9%, 8.5%, 8%, 7.5% or 7%wt.

fat and/or between 4 -20 %, 4 -19 %, 4 -18 %, 4 -17 %, 4 -16 %, 4 -15 %, 4 -14%0, 4 -13 %, 4 -12 %, 4 -11 %, 4 -10 %, 4% -9%wt; 4% -8%wt; 4% -7%wt; 5% - 9wt.%; 5% -8wt.% or 6% -8wt.% fat.

In further embodiments, where the beverage ingredient powder is a milk powder, it comprises at least 10%, 11% or 12wt.% and/or no more than 30%, 25%, 22% S or 20wt.% fat and/or between 10% -25wt.%, 10% -20wt.%, 12% -25wt.% or 12% - 20wt.% fat. In further embodiments, where the beverage ingredient powder is a dairy creamer powder or a non-dairy creamer powder, it comprises at least 25wt.% and/or no more than 70wt.% fat and/or between 25% -70wt.% fat.

Beverage powders that contain fat in such quantities as described here are known in the art to have lower solubility in water. Embodiments of the invention that have such fat content have the particular advantage of sufficient solubility to create a beverage with adequate solids content and low beverage ingredient residues.

The product may comprise a fibre-containing ingredient in an amount of at least 1 wt.%, 2 wt.%, 3 wt.%, 4 wt.%, 5wt.%, 6 wt.%, 7 wt.%, 8 wt.%, 9 wt.%, lOwt.%, 11, 12 wt.%, 13 wt.%, 14 wt.%, 15vvt.%, 20wt.%, 25wt.%, 30vvt.%, 35vvt.%, 40wt.%, 45wt.%, 50wt.%, 60 wt.%, 65 wt.%, 70 wt.%, or 75 wt.%, by weight of the product. The product may comprise a fibre-containing ingredient in an amount of no more than 99wt.%, 98wt.%, 96wt.%, 95wt.%, 94wt.%, 92wt.%, 90wt.%, 88wt.%, 86wt.%, 85wt,% 80wt.%, 75wt.%, 70 wt.%, 65wt.%, 60wt.% or no more than 55vvt.% by weight of the product.

The product may comprise a fibre-containing ingredient in an amount of from 1-99wt.%, 1-95wt.%, 1-90wt.%, 1-85wt.%, 10-85wt.%, 15-75wt.%, 15-70wt.%, 15-65wt.%, 20-65wt.%, 25-65wt.%, 30-65wt.%, 35-65wt.%, 35-60wt.%, 35-55wt.%, or preferably 35-50wt% by weight of the product.

The product may comprise one or more beverage ingredient powders in an amount of at least 1 wt.%, 2 wt.%, 3 wt.%, 4 wt.%, 5wt.%, 6 wt.%, 7 wt.%, 8 wt.%, 9 wt.%, 1 Owt.%, 11, 12 wt.%, 13 wt.%, 14 wt.%, 15vvt.%, 20vvt.%, 25wt.%, 30vvt.%, 35wt.%, 40wt.%, 45wt.% 50wt.%, 55wt.% or at least 60wt.% by weight of the product. The product may comprise one or more beverage ingredient powder in an amount. of no more than 70 wt.%, 65wt.%, 60wt.%, 55wt.%, 50wt.%, 45wt.%, 40wt.%, 35wt.%, 30wt.%, 25vvt.%, 20wt.%, 15vvt.% or no more than 'Ova.% by weight of the product.

The product may comprise one or more beverage ingredient powders in an amount of from 1-60wt.%, 5 -60wt.%, 5 -55wt.%, 10 -50wt.%, 15 -45wt.%, 20 -40wt.%, 25 -45wt.%, or 30 -4Owt.% by weight of the product.

The product may comprise sugar in an amount of at least 1 wt.%, 2 wt.%, 3 wt.%, 4 wt.%, 5wt.%, 6 wt.%, 7 wt.%, 8 wt.%, 9 wt.%, lOwt.%, 11, 12 wt.%, 13 wt.%, 14 wt.%, 15wt.%, or at least 20wt.% by weight of the product. The product may comprise sugar in an amount of no more than 60wt.%, 55vvt.%, 50wt.%, 45wt.%, 40w t.%, 35 vv t.%, 30wt.%, 25 \kit.%, 20wt.%, 15 w t.% or no more than lOwt.% by weight of the product.

The product may comprise sugar in an amount of from 1-30wt..%, 1-25wt.%, 5-25wt.%, 10-25vvt.%, or 15-25wt.% by weight of the product.

In one embodiment, at least 10%, 20%, 30%, 40% 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90%, or 99% of a surface of the fibre-containing ingredient is covered 25 by the one or more beverage ingredient powders and sugar.

Preferably, substantially 100% of the surface of the fibre-containing ingredient is covered with the one or more beverage ingredient powders and sugar.

The fibre-containing ingredient may have a coating of one or more beverage ingredient powders and sugar with a mean thickness of at least 0.1 micron, 0.5 microns, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31. 32, 33, 34, 35, 36, 37, 38, 39, 40, 41. 42, 43, 44, 45, 46, 47, 48, 49, 50, 51, 52, 53, 54, 55, 56, 57, 58, 59, 60, 61, 62, 63, 64 or 65 microns.

The fibre-containing ingredient may have a coating of one or more beverage ingredient powders and sugar with a mean thickness of no more than 250, 245, 240, 235, 230, 225, 220, 215, 210, 205, 200, 195, 190, 185, 180, 175, 170, 165, 160, 155, 150, 145, 140, 135, 130, 125 120, 115, 110, 105, 100, 95, 90, 85, 80, 75, 70, 65, 60, 55 or 50 microns.

In some embodiments, the fibre-containing ingredient may have a coating of one or more beverage ingredient powders and sugar with a mean thickness of from 1 microns to 250 microns, 5 microns to 200 microns, 10 microns to 150 microns, 10 microns to 125 microns, 10 microns to 100 microns, 10 microns to 75 microns, 15 microns to 75 microns, 20 microns to 70 microns, 25 microns to 65 microns, 30 microns to 60 microns, 35 microns to 60 microns or 40 microns to 55 microns.

Preferably, the thickness of the coating is uniform over the surface of the fibre-containing ingredient.

hi some embodiments, the product may have a mean density of at least 200 g/1, 225 g/1, 250 g/1, 275 g/1, 300 g/1, 325 g/1, 350 g/1, 375 g/1, 400 g/1, 425 g/l, 450 g/1, 475 g/l, 500 g/1, 525 g/l, 550 WI, 575 g/1, or at least 600 g/1..

The product may have a mean density of no more than 900 g/l, 875 g/1, 850 g/1, 825 a/1, 800 g/l, 775 g/l, 750 g/l, 725 g/l, 700 g/l, 675 g/1, 650 g/l, 625 g/l, 600 g/1, 575 g/l, 550 g/1, 525 g/l, or no more than 500 g/1..

The product may have a mean density of from 200 -900 g/l, 225 -875 g/l, 250 -850 g/l, 275 -825 g/l, 300 -800 a/1, 325 -775 g/l, 350 -750 g/l, 375 -750 g/l, or from 400 -750 WI.

Densities within these limits provide the additional advantage of opti mised pack density within the confines of a machine insertable container, such as a capsule.

The product may have a median particle size of at least 200 pm, 225 pm, 250 p m, 275 p m, 300 p m, 325 p m, 350 p m, 375 pm, 400 p m, 425 p m, 450 p m, 475 p m, 500 p m, 525 p m, 550 pm, 575 p m, 600 p m, 625 p m, 650 p m, 675 p m, or at least 700 RM.

The product may have a median particle size of no more than 1000 pm, 975 pm, 950 p m, 925 p m, 900 p m, 875 p m, 850 p m, 825 p m, 800 p m, 775 pm, 750 p m, 725 700 pm, 675 650 pm, 6251.1m, 600 pm, 575 pm, 550 Inn, 525 or no more than 500 p m.

The product may have a median particle size of from 200 -1000 gm, 225 -975 pm, 250 -950 pm, 275 -925 pm, 300 -900 pm, 325 -900 pm, 350 -900 pm, 375 -900 pm, 400 -900 p m, 400 -875 p m, 400 -850 p m, 400 -825 p m, 400 -800 p m.

Preferably, the product has a median particle size of from 400 -800 pm.

Preferably, the fibre-containing ingredient is a fibre-containing shell or fibre-containing powder having a particle size of 400 -750 pm.

Most preferably, the fibre-containing ingredient is a granulated fibre-containing shell or granulated fibre-containing powder having a particle size of 400 -750 gm.

Median particle size may be measured by laser diffraction method (e.g. Helos/KR (Sympatec) system measured with R7 lens).

The product may have an amount of fine particles of no more than 20, 19, 18, 16, 14, 12, 10, 9, 8, 7, 6, 5, 4, 3, 2, 1.9, 1.8, 1.7, 1.6, 1.5, 1.4, 1.3, 1.2, 1.1, 1, 0.9, 0.8, 0.7, 0.6, 0.5, 0.4, 0.3%of the product. In some embodiments the amount of fines is between 0-20%, 0-15%, 0-10%, 0-5%, 0-4%, 0-3%, 0-2%, 0-1.9%, 0-1.8%, 0-1.7%, 0- 1.6%, 0-1.5%, 0-1.4%, 0-1.3%, 0-1.2%, 0-1.1%, 0-1.0%, 0-0.9%, 0-0.8%, 0-0.7%, 00.6%, 0-0.5%, 0-0.4%, 0-0.3%, %, 0.1-1.0%, 0.1-0.9%, 0.1-0.8%, 0.1-0.7%, 0.1-0.6%, 0.1-0.5%, 0.1-0.4%, 0.1-0.3%. The fines may he measured, for example, by laser diffraction particle size measurement (e.g. Helos/KR (Sympatec) system measured with R7 lens).

Embodiments with such levels of fines have the particular advantage of improved solubility over products with alternative levels of fines. Moreover, the low level of fines prevents blocking of a container when brewing.

The product may have a porosity of at least 0.1, 0.15, 0.2, 0.25, 0.3, 0.35, 0.4, 0.45, or at least 0.5.

The product may have a porosity of no more than 0.9, 0.85, 0.8, 0.75, 0.7, 0.65, 0.6, or no more than 0.5.

In one embodiment, the product may have a porosity of from 0.1 -0.9, 0.15 - 0.85,0.2-0.8,0.25-0.75,0.3-0.7,0.35-0.65, or from 0.4 -0.6.

The porosity may be calculated from particle density and bulk density. For example, the Porosity may he measured by using the following equation: Porosity = (1 -Bulk density/Particle density) The Particle density may be measured using an Accupyc 1300 Helium Pycnometer.

According to a second aspect of the present invention, there is provided a process for manufacturing a product comprising the steps of: a) spraying an aqueous liquid onto a dry mixture comprising a fibre-containing ingredient, one or more beverage ingredient powders and sugar to coat the fibre-containing ingredient with one or more beverage ingredient powders and sugar. mixing the mixture formed in step a); and c) drying the coated fibre-containing ingredient to form a product comprising a fibre-containing ingredient coated with one or more beverage ingredient powders and a sugar.

Steps a) and b) may be carried out simultaneously.

In some embodiments, steps a), b) and c) may he carried out simultaneously.

Alternatively, steps a), b) and c) may be carried out sequentially.

The inventors surprisingly found that, by spraying an aqueous liquid onto a dry mixture of a fibre-containing ingredient, one or more beverage ingredient powders and sugar, the beverage ingredient powders and sugar were able to form a uniform coating on the fibre-containing ingredient.

The aqueous liquid may be water or an aqueous solution. The aqueous solution may be a sugar solution.

I I

The sugar solution may comprise a monosaccharide, disaccharide and/or an oligosaccharide. The aqueous solution may be an aqueous solution comprising glucose, sucrose, fructose, galactose, lactose and/or maltose.

Preferably, the aqueous liquid is water.

The dry mixture may comprise a fibre-containing ingredient in an amount of from at least 1 wt.%, 2 wt.%, 3 wt.%, 4 wt.%, 5wt.%, 6 wt.%, 7 wt.%, 8 wt.%, 9 wt.%, lOwt.%, 11, 12 wt.%, 13 wt.%, 14 wt.%, 15wt.%, 20wt.%, 25wt.%, 30wt.%, 35wt.%, 40wt.%, 45wt.%, 50wt.%, or at least 60 wt.%, by weight of the dry mixture. The dry mixture may comprise a fibre-containing ingredient in an amount of no more than 99wt.%, 98wt.%, 96wt.%, 95wt.%, 94wt.%, 92wt.%, 90wt.%, 88wt.%, 86wt.%, 85wt.%, 80wt.%, 75 wt.%, 70wt.%, 6Swt.% or no more than 60wt.% by weight of the dry mixture.

The dry mixture may comprise a fibre-containing ingredient in an amount of from 1-99wt.%, 1-95wt.%, 1-90wt.%, 1-85wt.%, 1-80wt.%, 1-75 wt.%, 1-70wt.%, 1- 65wt.70,10-65wt.(70, 15-65w1.70,20-65wt.%, 25-65wt.%, 30-65wt.%, 35-65wt.%, 35-60wt.%, or most preferably 35-SOwt.% by weight of the dry mixture.

The dry mixture may comprise one or more beverage ingredient powders in an amount of at least 1 wt.%, 2 wt.%, 3 wt.%, 4 wt.%, 5wt.%, 6 wt.%, 7 wt.%, 8 wt.%, 9 wt.%, 1 Owt.%, 11, 12 wt.%, 13 wt.%, 14 wt.%, 15wt.%, 20wt.%, 25wt.%, 30wt.%, 35wt.%, 40wt.%, 45wt.% 50wt.%, SSwt.% or at least 60wt.% by weight of the dry mixture. The dry mixture may comprise beverage ingredient powder in an amount of no more than 70vvt.%, 65wt.%, 60wt.%, 55wt.%, 50wt.%, 45wt.%, 40wt.%, 35wt.%, 30wt.%, 25wt.%, 20vvt.%, 15wt.% or no more than 1 Owt.% by weight of the dry mixture.

The dry mixture may comprise one or more beverage ingredient powders in an amount of from 1-60wt.%, 1-55wt.%, 1-50wt.%, 1-45wt.%, 1-40wt.%, 1-35wt.%, 5-40wt.%, 10-40wt.%, 15-40wt.%, 20-40wt.%, 25-40wt.%, or 30-40wt.% by weight of the dry mixture.

The dry mixture may comprise a sugar in an amount of at least 5wt.%, lOwt.%, or at least 15wt.% by weight of the dry mixture. The dry mixture may comprise a sugar in an amount of no more than 25wt.%, 20wt.%, l9wt.%, 18wt.%, l7wt.%, 16wt.% or no more than 15wt.% by weight of the dry mixture.

The dry mixture may comprise a sugar in an amount of 1-30wt.%, 1-25wt.%, 5-25wt.%, 10-25wt.%, 10-20wt.% 11-19wt.%, 12-18wt.% or 13-17wt.% by weight of the dry mixture.

The step of spraying the aqueous liquid may comprise spraying an aqueous liquid in an amount of at least 1 wt.%, 2 wt.%, 3 wt.%, 4 wt.%, 5wt.%, 6 wt.%, 7 wt.%, 8 wt.%, 9 wt.%, lOwt.%, 11, 12 wt.%, 13 wt.%, 14 wl.%, 15wt.%, or at least 20wt.% by weight of the product during step a).

The step of spraying the aqueous liquid may comprise spraying an aqueous liquid in an amount of no more than 30wt.%. 20wt.%, 15 wt.%, or no more than lOwt.% by weight of the product during step a).

The step of spraying the aqueous liquid may comprise spraying an aqueous liquid in an amount of from 1-40wt.%, 1-35wt.%, 1-30wt.%, 1-25wt.%, 5-25wt.%, 10- 25wt.%, 15-25wt.%, 15-25wt.%, 1-20vvt.%, 1-15 wt.%, 5-20wt.%, 5-15wt.%, 10- 20wt.%, or 10-15wt.% by weight of the product during step a).

In some embodiments, the aqueous liquid may have a viscosity of at least 5 mPas, 10 rnPas, 15 mPas, 20 mPas, 25 mPas, 30 mPas, 40 rnPas, 50 mPas, 60 mPas, 70 mPas, 80 naPas, 90 rnPas or 100 mPas. The aqueous liquid may have a viscosity of no more than 100 mPas, 90 mPas, 80 mPas, 70 mPas, 60 mPas, 50 mPas, 40 mPas, 35 mPas, 30 mPas, 25 mPas or 20 mPas.

The aqueous liquid may have a viscosity of 5 -100 mPas, 5 -90 mPas, 10 -80 mPas, 10 -70 mPas, 10 -60 mPas, 10 -50 mPas, 10 -40 mPas, 15 -30 mPas, 20 30 mPas, 10 -25 mPas or 10 -20 mPas.

Step a) of spraying the aqueous liquid may have a time of at least 3 minutes, 4, minutes, 5 minutes, 6 minutes, 7 minutes or 8 minutes. In some embodiments, step a) may have a time of no more than 12 minutes, 11 minutes, 10 minutes, 9 minutes or 8 minutes.

Step a) of spraying the aqueous liquid may have a ti me of 3 -12 minutes, 4 11 minutes, 5 -10 minutes, 6 -10 minutes, 7 -10 minutes, 8 -10 minutes, 5 -9 minutes, 5 -8 minutes or 5 -7 minutes.

Embodiments with such parameters have the additional advantage of low level of fines in the product.

The mixture formed in step a) may be mixed in step b) for a period of at least 50 seconds, 60 seconds, 70 seconds, 80 seconds, 90 seconds, 100 seconds, 110 seconds, 120 seconds, 130 seconds 140 seconds 150 seconds, 160 seconds, 170 seconds, 180 seconds, 200 seconds, 225 seconds, 250 seconds, 275 seconds, 300 seconds, 325 seconds, 350 seconds, 375 seconds, 400 seconds, 425 seconds, 450 seconds, 475 seconds, 500 seconds, 525 seconds, 550 seconds, 575 seconds, or 600 seconds.

The mixture formed in step a) may he mixed in step h) for a period of from 50 -600 seconds. 75 -575 seconds, 100 -550 seconds. 125 -525 seconds, 150 -500 seconds, 175 -475 seconds, 200 -450 seconds, 200 -425 seconds, 200 -400 seconds, 200 -375 seconds, 200 -350 seconds, 225 -350 seconds, or from 250 -350 seconds.

It has been observed that such mixing times enables the fibre-containing ingredient to have a more uniform coating of the one or more beverage ingredient powders and a sugar. This improves the solubility of the product during brewing.

Step b) may have a tip speed of at least 0.5, 0.6, 0.7, 0.8, 0.9, 1.0, 1.1, 1.2, 1.3, 1.4, 1.5, 1.6, 1.7, 1.8, 2.0 m/s, 2.2, 2.4 or 2.5 m/s. In some embodiments, step b) may have a tip speed of no more than 5.0, 4.8, 4.6, 4.4, 4.2, 4.0, 3.8, 3.6, 3.4, 3.2, 3.0, 2.8, 2.6, 2.4, 2.2 or 2.0 m/s.

Step b) may have a tip speed of 0.5 -5 m/s, 0.5 -4 m/s, 0.5 -3 m/s, 0.5 -2.5 m/s, 0.5 -2.0 m/s. 1.0 -2.0 m/s, 1.2 -2 m/s. 1.4 -2.0 m/s or 1.5 -2.0 m/s.

It has been observed that such mixing speeds increases the density of the product. This improves the solubility of the product and increases the fill weight of the product.

The process may further comprise the step of densifying the coated fibre-containing ingredient.

The step of densifying the coated fibre-containing ingredient may he before step c).

The step of densifying the coated fibre-containing ingredient may be before step c) and after step I)).

The densification of the coated fibre-containing ingredient forms stronger and more dense agglomerates of coated fibre-containing ingredient. These stronger and/or more dense agglomerates are less likely to break up. Without being bound by theory, it is thought that densification of the coated fibre-containing ingredient allows water to be better distributed over the coated fibre-containing ingredient during brewing, thereby improving solubility.

Moreover, the densification step increases the density of the product, thereby increasing the total amount of product that can he added to a container, such as a capsule.

The step of densifying the coated fibre-containing ingredient may comprise increasing the density of the coated fibre-containing ingredient.

The step of densifying the coated fibre-containing ingredient may comprise increasing the density of the coated fibre-containing ingredient to at least 250, 300, 350 g/1 or 400g/1 and/or no more than 850, 650 or 600g/1 and/or between 250-850g/1; 35850g/1; 250-600g/1 or 350-600g/1.

In some embodiments, the step of densifying the fibre-containing ingredient may comprise increasing the density of the coated fibre-containing ingredient to at least 200 g/1, 225 g/l, 250 g/l, 275 g/1, 300 g/1, 325 g/l, 350 g/l, 375 g/l, 400 g/l, 425 g/l, 450 a/1, 475 g/l, 500 a/1, 525 g/1, 550 g/l, 575 g/l, or at least 600 2/1.

In some embodiments, the step of densifying the fibre-containing ingredient may comprise increasing the density of the coated fibre-containing ingredient to no more than 900 g/1, 875 g/1, 850 g/1, 825 g/1, 800 g/1, 775 g/1, 750 g/1, 725 g/1, 700 g/1, 675 g/1, 650 g/1, 625 g/1, 600 g/1, 575 g/l, 550 g/1, 525 g/l, or no more than 500 g/1.

In some embodiments, the step of densifying the fibre-containing ingredient may comprise increasing the density of the coated fibre-containing ingredient to from -900 O. 225 -875 O. 250 -850 WI. 275 -825 WI, 300 -800 O. 325 -775 g/l. 350 -750 g/I. 375 -750 g/l, or from 400 -750 g/l.

The step of densifying the coated fibre-containing ingredient may comprise subjecting the coated fibre-containing ingredient to shear mixing.

The shear mixing may be high shear mixing and/or low shear mixing.

The step of densifying the coated fibre-containing ingredient may be carried out for at least 50 seconds, 60 seconds, 70 seconds, 80 seconds, 90 seconds, 100 seconds, 110 seconds, 120 seconds, 130 seconds 140 seconds 150 seconds, 160 seconds, 170 seconds, or 180 seconds, 200 seconds, 250 seconds, 300 seconds, 350 seconds, 350 seconds, 400 seconds, 450 seconds, 500 seconds or at least 550.

The step of densifying the coated fibre-containing ingredient may be carried out simultaneously with step b).

Alternatively, the step of densifying the coated fibre-containing ingredient may be carried out after step b) and before step c).

The process may further comprise a step of filling a mixing device with a fibre-containing ingredient.

The step of filling the mixing device may be before step a).

The step of filling the mixing device may comprise filling the mixing device to at least 10%, 20%, 30%, 40%, 45%, 50%, 55%, 60%, 65% 70%, 75% 80, or 90% of its total volume. The step of filling the mixing device may comprise filling the mixing device to no more than 90%, 80%, 70%, 65%, 60%, 55%, 50%, 45%, 40%, or 30% of its total volume.

In some embodiments, the step of filling the mixing device may comprise filling the mixing device to from 53-60%, 54-60%, 54-60%, 50-59%, 50-58%, 50-57%, 50- 56%, or 50-55% of its total volume.

The inventors discovered that if the mixing device is not filled to its total volume, the step of densifying the coated fibre-containing ingredient may result in fluidised particle motion. This may result in the formation of a mechanically induced fluidised bed.

Beneficially, the partial filling of the mixing device allows improved control of the density of the final product. For example, partial filling of the mixing device may provide a lower density product, whereas the complete filling of the mixing device may provide a higher density product.

Therefore, the step of densifying the coated fibre-containing ingredient may comprise mechanically fluidising a bed of the coated fibre-containing ingredient.

The mixing device may be a granulator.

The mixing device may he a high shear granulator or a low shear granulator. Preferably, the mixing device is a high shear granulator.

Beneficially, a high shear granulator is able to carry out at least steps a) to c) and preferably all of the process steps in one device. Moreover, a high shear granulator has been found to provide a product with an appropriate friability and density.

hi some embodiments, the step of filling the mixing device may comprise filling the mixing device to 10-90%, 20-80%, 30-70%, 40-70%, 45-70%, 45-65%, 45-60%, 45-55%, 50-60%, 45-60%, 46-60%, 47-60%, 48-60%, 49-60%, 50-60%, 51-60%, 52-60%, According to a third aspect of the invention, there is provided a container comprising the product of the first aspect of the invention.

The container is preferably a beverage preparation machine insertable container, such as a coffee preparation machine insertable container.

hi some embodiments, the beverage preparation machine insertable container is selected from: a capsule, a disc, a pod, a pad, a semi-rigid pad, a filter bag, a pouch, a cartridge.

Preferably, the beverage preparation machine insertable container is selected a pod or pad.

In some embodiments, the container may not he a machine insertable container.

In such embodiments, the container is selected so that the contents may he poured or emptied into a beverage preparation machine.

In such embodiments, preferably, the container may be a sachet.

In some embodiments, the container has a volume of at least 5 ml, I Oml, 25 ml, 50m1, 75 ml, 100 ml, 150m1, 175 ml, 200 ml, 225 ml, 250 ml, 275 ml, 300 ml, or at least 325 ml. Preferably, the container has a volume of between 50-350m1. In more preferred, embodiments, the beverage preparation machine insertable beverage ingredient container comprises a coffee preparation machine -readable portion.

Embodiments with such container volumes have the additional advantages of 10 compatibility with beverage preparation machines, such as coffee machines.

hi some embodiments, the product occupies at least 45%, 50%, 55%, 60%, 65%, 70%, 75% or 80% and/or no more than 95% or 90% of the total volume of the container. In some preferred embodiments the product occupies between 45% -95%, or between 55% -95%, or between 65% -95%, or between 75% -95%, or between 45% -90%, or between 55% -90%, or between 65% -90% or between 75% -90% of the total volume of the container.

The preferred ranges of the density and median particle size described above for the first aspect of the invention enable significant volume of filling, whilst also preventing blocking of the container and providing improved solubility. This allows the container to provide a beverage improved texture and concentration whilst having a reduced amount of undesirable leftover residue of wetted powder.

According to a fourth aspect of the invention there is provided a method of preparing a container of a third aspect of the invention comprising steps of: a) providing a product produced according to the first aspect of the present invention; and b) adding the product to a container according to the third aspect of the present invention.

In some embodiments, the container is subsequently sealed, preferably by heat sealing.

According to a fifth aspect of the invention, there is provided a method of preparing a beverage comprising the steps of; a) providing a product of the first aspect of the invention; b) transporting fluid through the product; and c) dissolving and/or suspending at least some of the product in the fluid such that the fluid comprises at least a portion of the product dissolved and/or suspended therein.

hi some embodiments, step a) may comprise providing a container of the third aspect of the invention.

In such embodiments, the method may further comprise a step of emptying the product from the container into a beverage preparation machine after step a) and before step 11).

Alternatively, the method may further comprise a step of inserting the container into a beverage preparation machine after step a) and before step b).

hi the above embodiments, step c) comprises dissolving and/or suspending at least some of the product in the fluid such that the fluid exiting the beverage preparation machine comprises at least a portion of the product dissolved and/or suspended therein.

In some embodiments, the volume of fluid transport in step b) is at least 10m1, ml, 50m1, 75 ml, 100 ml, 150m1, 175 ml, 200 ml, 225 ml, 250 ml, 275 ml, 300 ml, or at least 325 ml.

The volume of fluid transport in step b) may, for example be between 50m1 -350 ml.

hi some embodiments, the fluid transported in step b) is transported under a pressure of less than 25 bar, 22 bar, 20 bar, 18 bar, 16 bar, 14 bar, 12 bar, 10 bar, 8 bar, 6 bar, 4 bar, 3 bar or 2 bar. In some embodiments, the fluid is transported in step b) under a pressure of at least 0.5 bar, 1 bar or 2 bar. Preferably, the fluid is transported at a pressure of 0.5-3 bar, 1-3 bar or 1-2 bar.

The time taken for steps h) to c) may he less than 300 seconds, less than 275 seconds, less than, 250 seconds, less than 225 seconds, less than 200 seconds, less than 190 seconds, less than 180 seconds, less than 175 seconds, less than 170 seconds, less than 165 seconds, less than 160 seconds, less than 155 seconds, less than 150 seconds, less than 145 seconds, less than 140 seconds, less than 135 seconds, less than 130 seconds, less than 125 seconds, less than 120 seconds, less than 115 seconds, less than 110 seconds, less than 105 seconds, less than 100 seconds, less than 95 seconds, less than 90 seconds, less than 85 seconds, less than 80 seconds, less than 75 seconds, less than 70 seconds, less than 65 seconds, less than 60 seconds, less than 55 seconds, less than 50 seconds, less than 45 seconds, less than 40 seconds, less than 35 seconds, less than 30 seconds, or less than 25 seconds.

0.7%, The beverage may have a total dissolved solids amount of at least 0.5 %, 0.6%, 0.8%, 0.9%, 1%, 1.1%, 1.2%, 1.3%, 1.4%, 1.5%, 1.6%, 1.7%, 1.8%, 1.9%, 2%, 2.1%, 2.2%, 2.3%, 2.4%, 2.5%, 2.6%, 2.7%, 2.8%, 2.9%, 3%, 3.1%, 3.2%, 3.3%, 3.4%, 3.5%, 3.6%, 3.7%, 3.8%, 3.9%, 4%, 4.1%, 4.2%, 4.3%, 4.4%, 4.5%, 4.6%, 4.7%, 4.8%, 4.9%, 5% or 5.1%, 5.2%, 5.3%, 5.4%, 5.5%, 5.6%, 5.7%, 5.8%, 5.9% or at least 6%.

Preferably, the beverage may have an amount of total dissolved solids of 1.0 - 10.0%, 1.0 -9.0%, 1.0 -8.0%, 1.0 -7.0%, 1 -7.0%, 2 -7.0%, 2.5 -7.0%, 3.0 -7.0%, 3.5 -7.0%, 4.0 -7.0%, 4.0 -6.5, 4.5 -6.5%, 5.0 -6.5%, or 5.0 -6.0%.

Preferably, the beverage is a chocolate beverage.

According to a sixth aspect of the invention, there is provided a product produced according to the first aspect of the present invention for use in a beverage preparation machine.

Preferably, the beverage preparation machine is a coffee and/or chocolate beverage preparation machine.

In a seventh aspect of the present invention, there is provided a product for preparing a chocolate beverage comprising a cocoa ingredient coated with one or more beverage ingredient powders and a sugar.

The product may comprise any of the features of the first aspect of the invention, but wherein the fibre-containing ingredient is limited to a cocoa ingredient. According to an eighth aspect of the invention, there is provided a process for manufacturing a product comprising the steps of: a) spraying an aqueous liquid onto a dry mixture comprising a cocoa ingredient, one or more beverage ingredient powders and sugar to coat the cocoa ingredient with one or more beverage ingredient powders and sugar.

b) mixing the mixture formed in step a); and c) drying the coated cocoa ingredient to form a product comprising a cocoa ingredient coated with one or more beverage ingredient powders and a sugar.

The process may incorporate any of the features of the second aspect of the invention, but wherein the fibre-containing ingredient is limited to a cocoa ingredient.

The further aspects of the present invention may incorporate any of the features of the other aspects of the invention described herein as desired or as appropriate.

Detailed Description of the Invention

hi order that the invention may be more clearly understood one or more 15 embodiments thereof will now be described, by way of example only, with reference to the accompanying drawings, of which: Figure 1 is a schematic of the process of the present invention.

Figure 1 illustrates a general process scheme of the present invention. A fibre containing ingredient, sugar and one or more beverage ingredient powders are added to a granulator where they are subjected to dry mixing in a first phase. The mixture is then sprayed with aqueous liquid in a second phase to wet the mixture. The wet mixture is mixed further in a third phase to coat the beverage ingredient powders and sugar on the fibre-containing ingredient. The mixture is then dried to form a coated product according to the first aspect of the invention.

Examples

The following products were prepared according to the first aspect of the present invention using a process according to the second aspect of the invention and as shown in the process scheme of Figure 1.

Example 1:

Sucrose in an amount of 9.4 wt.%, salt in an amount of 1.2 wt.%, dairy creamer in an amount of 43.2 wt.%, cocoa powder in an amount of 6.2 wt.%, and granulated cocoa powder with a median particle size of 550 pm in an amount of 40 wt. % were placed inside a Liidige L5 granulator operating at a spray pressure of 5 bar and a tip speed of 2 m/s. Water in an amount of 8wt.% was then sprayed onto the mixture during mixing. The resulting mixture was then mixed for a period of 5 minutes.

The spraying of the water and shear created by the mixing impeller of the granulator, resulted in the coating of dairy creamer, salt, flavouring and sugar across the surface of the granulated cocoa powder. The cocoa ingredient was then dried using a Neuhaus Neotec LFB mini L dryer to form a product of the second aspect of the invention. The drier had a temperature of 60°C and an airflow of 120NMI/h.

The product of Example 1 had a median particle size of 918.tm, a bulk density of 629 g/1 and comprised cocoa powder in an amount of 42.5 wt.% by weight of the product and creamer in an amount of 26 wt.% by weight of the product, flavouring in an amount of 0.3 wt.% by weight of the product, sugar in an amount of 31wt.% by weight of the product and salt in an amount of 0.2 wt.% by weight of the product.

The product did not possess significant fines (0.27% fines <100um) and the surface of the granulated cocoa powder was coated with a uniform layer of creamer, cocoa powder, salt, flavouring and sugar.

g of the product of Example 1 was then packed into a Sensed filler pad of compostable paper without plastic insert and brewed using a Sensed Original beverage preparation machine and the double pad holder. The machine provides water heated to between 85 and 95 °C and a target drink volume of 120 ml. The product had a solids content of around 5.9%.

The product showed improved solubility when compared with a similar mixture of the ingredients without coating and provided a brew with a reduced amount of leftover residue of wetted powder. Moreover, the product was able to successfully brew without the need for any additional inserts to improve solubility, thereby reducing waste and costs.

Example 2:

A dry mixture comprising sugarcane fibre having a median particle size of 65 pm in an amount of 40 wt.% by weight of the dry mixture, creamer in an amount of 43.2 wt.% by weight of the dry mixture, sugar 9.4 wt.% by weight of the dry mixture, salt in an amount of 1.2 wt.% by weight of the dry mixture and cocoa powder in an amount of 6.2 wt.% by weight of the dry mixture were placed inside a Lodige L5 granulator operating at a spray pressure of 5 bar and a tip speed of 2 m/s. Water in an amount of 25 wt.% by weight of the product was sprayed onto the dry mixture. The spraying of the water and shear created by the mixing impeller of the granulator, resulted in cocoa powder coated with creamer, salt, flavouring and sugar. The coated cocoa powder was then dried using a Neuhaus Neotec LFB mini L dryer to form a product of the present invention. The drier had a temperature of 60°C and an airflow of 120Nrn3/h.

The coated product of Example 2 had a median particle size of 497 p m, a hulk density of 306 g/I and sugarcane fibre in an amount of 40 wt.% by weight of the product and creamer in an amount of 43.2 wt.% by weight of the product, cocoa powder in an amount of 6.2 wt.% by weight of the product, a sugar in an amount of 9.4% by weight of the product and salt in an amount of 1.2 wt.% by weight of the product.

The sugarcane fibre was coated with a uniform layer of beverage ingredient 20 powder and sugar.

12 g of the product of Example 2 was then packed into Senseo filter pad of compostable paper without plastic insert and brewed using a Senseo Original beverage preparation machine and the double pad holder. The machine provides water heated to between 85 and 95 °C and a target drink volume of 120 ml. The brewed product had a solids content of 8% and a solubility of 90%. Some percentage of the sugarcane fibre was observed in the brew.

The above embodiments are described above by way of example only. Many variations are possible without departing from the scope of protection afforded by the appended claims.

Claims

CLAIMS1. A product for preparing a beverage comprising a fibre-containing ingredient coated with one or more beverage ingredient powders and a sugar.
2. A product according to claim 1, wherein fibre-containing ingredient is selected from the group consisting of sugarcane fibre, wheat, pea fibre, potato, oats, cocoa beans, cocoa (press) cake, cocoa mass, cocoa nibs, cocoa bean shells (also known as cocoa nib shells), cocoa pod husk (also called cocoa pod shells), ground cocoa bean shells (also known as ground cocoa nib shells), ground cocoa pod husk, cocoa powder, granulated cocoa powder and any combination thereof.
3. A product according to claim 2, wherein the fibre-containing ingredient is a cocoa ingredient, preferably selected from the group consisting of cocoa beans, cocoa (press) cake, cocoa mass, cocoa nibs, cocoa bean shells (also known as cocoa nib shells), cocoa pod husk (also called cocoa pod shells), ground cocoa bean shells (also known as ground cocoa nib shells), ground cocoa pod husk, cocoa powder, granulated cocoa powder and any combination thereof.
A product according to any preceding claim, wherein the fibre-containing ingredient has a particle size of from 400 -800 pm, 400 -750 p m, most preferably 550 -750 p m.
5. A product according to claim 1, wherein the one or more beverage ingredient powders are selected from the group consisting of instant coffee powder, a chocolate powder, a milk powder, dairy creamer, or a non-dairy creamer powder.
6. A product according to any preceding claim, wherein the sugar is selected from the group consisting of glucose, sucrose, fructose, galactose, lactose or maltose.
7. A product according to any preceding claim, wherein the product comprises a fibre-containing ingredient in an amount of from 15-70vvt.%, 15-65wt.%, 20-65wt.%, 25-65wt.%, 30-65wt.%, 35-65wt.%, 35-60wt.%, 35-55wt.%, or 35-50wt.% by weight of the product. 8. 9. 10. 11. 12.
A product according to any preceding claim, wherein the product comprises one or more beverage ingredient powders in an amount of 1-60wt.%, 1-30wt.%, 1-25wt.%, 5 1-55wt.%, 10 -50wt.%, 15 -45wt.%, 20 -40wt.%, 25 -45wt.%, 25 -40 wt.% or 30 -40wt.%by weight of the product.
A product according to any preceding claim, wherein the product comprises a sugar in an amount of from 1-30wt.%, 1-25wt.%, 5-25wt.%, 10-25wt.%, or 15-25wt.% by weight of the product.
A product according to any preceding claim, wherein at least 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90%, or 99% of a surface of the fibre-containing ingredient is covered by the one or more beverage ingredient powders and a sugar.
A product according to any preceding claim, wherein the mean density of the product is between 250-850g/I 350-850g11, 250-600g/I, 350-600g/I, 400600g/1, 450-600g/1, or 450-550g/1.
A process for manufacturing a product comprising the steps of: a) spraying an aqueous liquid onto a dry mixture comprising a fibre-containing ingredient and one or more beverage ingredient powders and sugar to coat the fibre-containing ingredient with one or more beverage ingredient powders and a sugar.b) mixing the mixture formed in step a); and c) drying the coated fibre-containing ingredient to form a product comprising a fibre-containing ingredient coated with one or more beverage ingredient powders and a sugar.
13. A process according to claim 12, wherein the aqueous liquid is water or a sugar solution.
14. A process according to any one of claims 12-13, wherein the dry mixture comprises a fibre-containing ingredient in an amount of from 15-65wt.%, 20-65wt.%, 25-65wt.%, 30-65wt.%, 35-65wt.%. 35-55wt.%, or 30-50wt.% by weight of the dry mixture.
15. A process according to any one of claims 12-14, wherein the dry mixture comprises one or more beverage ingredient powders in an amount of from 1- 60wt.%, 1-30wt.%, 1-25wt.%, 5 1-55wt.%, 10 -SOwt.%, 15 -45wt.%, 20 -40wt.%, 25 -45wt.%, 25 -40 wt.% or 30 -4Owt.%by weight of the dry mixture. 16. 17. 18. 19. 20. 21. 22.
A process according to any one of claims 12-15, wherein the step of spraying the aqueous liquid may comprise spraying an aqueous liquid in an amount of from 1-20wt.%, 5-20vvt.%, 10-20wt.%, or 10-15wt.% by weight of the product during step a).
A process according to any one of claims 12-16, wherein the process further comprises the step of densifying the coated fibre-containing ingredient and wherein the step of densifying the coated fibre-containing ingredient is performed before step c).
A process according to any one of claims 12-17, wherein the process further comprises a step of filling a mixing device with the dry mixture and wherein the step of filling the mixing device is before step a), optionally wherein the mixing device is a granulator.
A container comprising the product of any one of claims 1-11.
A container according to claim 19, wherein the container is a beverage preparation machine insertable container.
A method of preparing a container according to any one of claims 19-20 comprising the steps of: a) providing a product produced according to any one of claims 1-1 1; and b) adding the product to a container according to any one of claims 19-20.
A method of preparing a beverage comprising the steps of; a) providing a product according to any one of claims 1-11; b) transporting fluid through the product; and c) dissolving and/or suspending at least some of the product in the fluid such that the fluid comprises at least a portion of the product dissolved and/or suspended therein.
23. A method according to claim 22, wherein the volume of fluid transport in step b) is between 50m1 -350 ml; optionally wherein the fluid is transported at a pressure of at least 1 bar; optionally wherein the time taken for steps b) to c) is less than 200 seconds, less than 180 seconds, less than 100 seconds, less than 60 seconds or less than 25 seconds.
24. A product according to any one of claims 1-11, for use in a beverage preparation machine.
25. A product for preparing a chocolate beverage comprising a cocoa ingredient coated with one or more beverage ingredient powders and a sugar.
26. A process for manufacturing a product according to claim 25, comprising the steps of: a) spraying an aqueous liquid onto a dry mixture comprising a cocoa ingredient, one or more beverage ingredient powders and sugar to coat the cocoa ingredient with one or more beverage ingredient powders and sugar.b) mixing the mixture formed in step a); and c) drying the coated cocoa ingredient to form a product comprising a cocoa ingredient coated with one or more beverage ingredient powders and a sugar.