NON DAIRY NON ALCOHOLIC BEVERAGES MADE ESSENTIALLY

Brand Owner (click to sort) Address Description
AFFORDABLE ORGANICS THE HAIN CELESTIAL GROUP, INC. 1111 Marcus Ave. Lake Success NY 11042 Non-dairy non-alcoholic beverages made essentially from soy; frozen desserts made essentially from soy; non-dairy pudding; soups; meat substitute burgers; vegetable based snack foods; and soy based snack foods;
AFFORDABLE ORGANICS THE HAIN CELESTIAL GROUP, INC. 1111 Marcus Ave. Lake Success NY 11042 Non-dairy non-alcoholic beverages made essentially from rice; frozen desserts made essentially from rice; puddings; breakfast cereals; frozen entrees, dinners, and appetizers consisting primarily of cooked meat, fruits and/or vegetables; frozen pasta including gnocchi, cavatelli, and ravioli, manicotti, shells, and tortellini stuffed with beef, cheese, and sausage; dry pasta, pasta sauces; barbecue sauces; breadsticks; cookies; cereal and wheat based snack foods;
FOOD IS LOVE Hain Celestial Group, Inc., The 58 South Service Road, Suite 250 Melville NY 11747 Non-dairy non-alcoholic beverages made essentially from rice; puddings; breakfast cereals; dry pasta, pasta sauces; barbecue sauces; breadsticks; cookies; cereal and wheat based snack foods;
 

Where the owner name is not linked, that owner no longer owns the brand

    
Technical Examples
  1. The present invention provides alcoholic beverages which are stabilized against the growth of microorganisms whose growth may cause deterioration of the characteristics of the alcoholic beverages. The stabilized beverages are attained by utilization of a composition which includes a nisin-producing culture and a nutritional supplement in the process of making the alcoholic beverage. The composition of this invention includes nisin at a level effective for inhibiting growth of the spoilage-causing microorganisms, particularly, hardier strains of such microorganisms that may exhibit resistance to lower levels of nisin. The composition is prepared by adding to an aqueous medium, such as wort obtained in the process of making the alcoholic beverage, a nutritional supplement of a type and in an amount that is effective for increasing the yield of nisin, adjusting the pH of the wort to about 6.5, pasteurizing and cooling, inoculating the medium with a culture of nisin-producing microorganism, and fermenting the medium with a nisin-producing culture.