Pepsico, Inc.

The Quaker Oats Company

Stokely-Van Camp, Inc.

Tropicana Products, Inc.

Ricardo Pereyra

William Mutilangi

Cosmin M Beliciu

Malcond Valladares

Shellen Goltz

Jaydeepsinh Chauhan

Alison Kamil

Douglas Bolster

Catalin Moraru

Ready-to-drink beverages comprise a significant amount of complete protein per 8 fluid-ounce serving, the proteins derived from a plant protein blend comprising a legume protein, a whole grain protein, and a dairy or wheat protein. Other components added include a sweetening component, a flavor component, hydrocolloids, and optionally maltodextrin to produce a ready-to-drink beverage with no visible sedimentation and good taste and mouthfeel. The components are subjected to a high temperature treatment step, followed by a homogenizing step. Formulations provide for source of high quality, complete protein.

Ready-to-drink plant protein beverage product and methods for making same

A method for preparing a low viscosity whole grain flour slurry including hydrating whole grain flour in water heated at a temperature of 87 to 99&#xb0; C., cooling the mixture, adding an enzyme to reduce the viscosity, and acidifying the flour-water mixture to reduce the pH to obtain a reduced viscosity whole grain flour slurry.

Method for preparing high acid RTD whole grain beverages

A stabilizer system for use in a whole grain beverage containing carboxymethylcellulose (CMC), xanthan gum and gellan gum. In one aspect of the present invention, the stabilizer system includes about 5 to 20% gellan gum, about 1 to 10% xanthan gum, and about 50 to 90% CMC. The stabilizer system may be used in milk-based or juice-based whole grain beverages.

Stabilizer system for a ready-to-drink whole grain beverage

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White Plains, NY, United States of America

Ricardo Pereyra