Coffee blend and process of preparation

Abstract

A coffee blend comprising a mixture of collagen granules 13a and micro-ground powdered coffee granules 13b, 13c. Preferably, the coffee blend comprises 50%-75% hydrolysed marine collagen peptide granu

Description

FIELD OF INVENTION The present invention relates to a coffee blend and a process of preparing the coffee blend. In particular, the present invention relates to a coffee blend comprising a mixture of coffee granules and collagen granules. BACKGROUND TO THE INVENTION Protein is an essential macro-nutrient, along with carbohydrates and fat. An optimal diet may contain around 40% carbohydrates, 30% fats, and 30% protein. However, some individuals, such as athletes, may require a higher percentage of protein in their diet as it can help build and repair muscle and improve recovery post-training. In some cases, a higher protein intake can be achieved by taking a protein supplement, such as protein powder, which can be mixed with liquid and consumed as a beverage. Protein powders can be derived from many different protein sources, such as whey, casein, soy, and pea. However, the taste and texture of the resulting beverage can vary between different protein sources, resulting in a more or less enjoyable beverage. For example, whey protein typically mixes well with liquid to form a smooth beverage, whereas pea protein can often form a grittier beverage. Coffee also provides many health benefits as it is rich in antioxidants. Typically, coffee also contains caffeine, which can be beneficial for improving alertness and focus and boosting metabolism. For this reason, coffee is often consumed by athletes to help improve performance and training intensity, and in some cases, it can also help with weight loss. It can therefore be desirable to combine caffeine and protein into a single beverage so that individuals can conveniently experience the benefits of both - particularly when taken before a training session. Beverages combining coffee and a protein source are typically referred to as "protein coffee" or "proffee". To be considered "high protein" at least 20% of the energy value of the food must come from protein. However, such beverages are often reported to have an unpleasant taste and smell, and also an unpleasant "gritty" texture due to the dry ingredients, usually the protein, not adequately dissolving in the liquid. The present invention seeks to provide an improved protein coffee blend. SUMMARY OF THE INVENTION In accordance with a first aspect of the invention, there is provided a coffee blend comprising a mixture of collagen granules and micro-ground powdered coffee granules. The micro-ground powdered coffee granules can comprise a mixture of powdered coffee granules, and roasted and finely ground coffee bean granules. The powdered coffee granules can be formed by a spray-drying process. The roasted and finely ground coffee bean granules can comprise an amount of roasted and finely ground coffee bean flakes. The micro-ground powdered coffee granules can be referred to as "instant coffee", as it typically dissolves upon mixing with water. It may be an advantage of embodiments of the present invention that the collagen granules are mixed with micro-ground powdered coffee granules. Spray-dried powdered coffee granules can have a stronger and more bitter flavour than freeze-dried coffee granules, which can help to mask any taste and smell from the collagen granules. Furthermore, the roasted and finely ground coffee bean granules can provide a more nuanced and fuller flavour and aroma compared to other coffee granules, which can help to provide a more enjoyable coffee beverage when the coffee blend is mixed with a liquid, such as water. As such, the blend of powdered coffee granules and roasted and finely ground coffee bean granules can provide a balanced flavour profile, which can mask the taste of the collagen granules whilst also being pleasant to consume. In embodiments, the micro-ground powdered coffee granules can have a diameter of up to 1 mm, optionally less than 1 mm. In some embodiments, the micro-ground powdered coffee granules can have a diameter from 0.5 mm up to 1 mm, optionally less than 0.5 mm, optionally at least 0.2 mm, or optionally from 0.2 mm up to 1 mm. In embodiments, the collagen granules can have a diameter of up to 1 mm, optionally less than 1 mm. In some embodiments, the collagen granules can have a diameter of from 0.5 mm up to 1 mm, optionally less than 0.5 mm, optionally at least 0.2 mm, or optionally from 0.2 mm up to 1 mm. In some embodiments, the micro-ground powdered coffee granules and the collagen granules can have substantially the same or similar diameters. It may be an advantage of some embodiments of the present invention that providing micro-ground powdered coffee granules and collagen granules with a diameter of less than 1 mm can help to ensure that most, if not all, of the coffee and collagen granules are more likely to dissolve when mixed with a liquid, thereby producing a smoother coffee beverage with minimal to no grainy or gritty texture. It may be a further advantage of embodiments of the present invention that providing micro-ground powdered coffee granules and collagen granules having the same or a substantially similar diameter of less than 1 mm can improve the ability of the dry ingredients to combine into a homogeneous blend. It has been observed that using collagen granules and coffee granules with different diameters can reduce the ability of the dry ingredients to form a homogeneous blend, and after mixing, the coffee blend can more easily separate into the constituent ingredients. Typically, collagen granules can be colourless and / or transparent. As such, the powdered coffee can stain the collagen granules (i.e., the colour of the micro-ground powdered coffee granules can be imparted to the collagen granules). It may be an advantage of embodiments of the present invention that the micro-ground powdered coffee granules can mask the appearance of the collagen granules in the dry coffee blend (i.e., before mixing with a liquid). As such, in some embodiments, a consumer may not be able to discern via sight or taste that the coffee blend comprises collagen granules. In embodiments, the collagen granules can be hydrolysed. Hydrolysed will be understood by the skilled person to mean that the collagen has been broken down into smaller molecules, such as peptides or individual amino acids. In further embodiments, the collagen granules can be derived from marine sources, such as fish or other marine animals. In some embodiments, the collagen granules can be derived from other sources, for example, bovine, plant-based or synthetic. The coffee blend can comprise collagen granules from a number of different sources. It has been observed that hydrolysed marine collagen granules (i.e., marine collagen peptides) tend to be more bioavailable than non-hydrolysed collagen granules derived from other sources, meaning that it is easier for the human body to digest and absorb, and so it is typically more effective. Furthermore, it may be an advantage of embodiments of the present invention, that collagen derived from marine sources has less flavour than collagen derived from other sources, particularly when made into a beverage. For example, it has been observed that collagen derived from bovine sources can have a "gravy" taste when made into a beverage, which may be undesirable for a coffee beverage. As such, it can be easier for the coffee granules to overpower the taste of collagen granules when derived from marine sources. In embodiments, the coffee blend can comprise at least 50% by weight of collagen granules and up to 50% by weight of micro-ground powdered coffee granules. In some embodiments, the coffee blend can comprise at least 75% by weight of collagen granules and up to 25% by weight of micro-ground powdered coffee granules. In further embodiments, the coffee blend can comprise from 50% up to 75% by weight of collagen granules, and from 25% up to 50% by weight of microground powdered coffee granules. In embodiments, the micro-ground powdered coffee granules comprise at least 5% by weight of the roasted and ground coffee bean granules. In some embodiments, the micro-ground powdered coffee granules comprise from around 5% up to around 15% by weight of the roasted and ground coffee bean granules. Optionally, the micro-ground powdered coffee granules comprise at least 15%, at least 20%, or up to 50%, by weight of the roasted and ground coffee bean granules. As such, in some embodiments, the coffee blend can comprise 50% - 75% by weight of collagen granules, up to 20% - 45% by weight of spray-dried powdered coffee granules, and at least 5% by weight of roasted and ground coffee bean granules. An ideal diet may require that 30% of the calories consumed come from protein sources. A "high protein" product typically requires that more than 20% of the total calories provided by the product come from protein. As such, it is typically preferred to have a higher amount of collagen granules by weight of the coffee blend compared to the amount of micro-ground powdered coffee granules by weight of the coffee blend, to help ensure that at least 20% of the total calories in a single serving of the coffee blend comes from protein. It has been observed that hydrolysed collagen does not typically become gelatinous when mixed with water, and therefore it has minimal or no noticeable effect on the texture of the coffee blend when mixed with water to form a coffee beverage. As such, a high hydrolysed collagen content may not be detected by a consumer when considering the texture of the beverage. However, a higher collagen granule content can have a noticeable effect on the taste of the beverage (i.e., the taste of the collagen begins to overpower the taste of the coffee). The inventor has discovered that a 1:1, 1:2, or 1:3 ratio of micro ground powdered coffee granules to collagen granules can provide a collagen content having a sufficiently high amount of protein per serving (i.e., at least 20% of the total calories come from protein), whilst any taste and smell imparted by the collagen is masked by the micro-ground powdered coffee granules. In accordance with a second aspect of the invention, there is provided a process for preparing a coffee blend according to the first aspect of the invention, comprising: - providing a container and an agitator; - adding a number of ingredients, including a weight of collagen granules and a weight of micro-ground powdered coffee granules, to the container when one or more environmental parameters are satisfied; and, - agitating and combining the ingredients using the agitator; wherein the agitator operates at a pre-determined speed for a pre-determined amount of time, such that a homogenous coffee blend is obtained. The weight of micro-ground powdered coffee granules can comprise a weight of roasted and ground coffee bean granules, and a weight of powdered coffee granules. The roasted and ground coffee bean granules, and the powdered coffee granules, can be combined before adding them to the container. Alternatively, the roasted and ground coffee bean granules, and the powdered coffee granules, can be separately added to the container. In embodiments, the one or more environmental parameters to be satisfied can include temperature and / or relative humidity. In some embodiments, the one or more environmental parameters can be satisfied when the relative humidity is less than 40%. Optionally, the one or more environmental parameters can be satisfied when the relative humidity is from 20% to 30%. In some embodiments, the one or more environmental parameters can be satisfied when the ambient temperature is less than 26°C, optionally less than 24°C. Optionally, the one or more environmental parameters can be satisfied when the ambient temperature is from 20°C to 24°C, optionally from 15°C to 20°C, optionally greater than 4°C, or optionally from 4°C up to 24°C. It may be an advantage of embodiments of the present invention, that satisfying these environmental parameters can help to produce an improved coffee blend. An environment with an ambient temperature and relative humidity above the required values can result in the microground powdered coffee granules absorbing moisture from the environment which can result in a loss of flavour and a reduced ability to mask any taste or smell from the collagen granules. Furthermore, it has been observed that the collagen granules can also absorb moisture from the environment which can cause them to emit an unpleasant aroma. It can be more difficult for the coffee granules to mask this aroma, especially since they may also have a degraded flavour profile. In embodiments, the pre-determined speed can be up to 60 revolutions per minute (rpm). In embodiments, the pre determined speed can be at least 20 rpm, optionally from 20 rpm up to 60 rpm, or optionally from 20 rpm up to 100 rpm. It may be an advantage of embodiments of the present invention, that the ingredients are agitated at such low speeds, as this can help to minimise the aerosol effect that may be observed at faster speeds. The aerosol effect can occur when the micro-ground powdered coffee granules are agitated to the point that they form a "dust cloud" in the container, whereby the micro-ground powdered coffee granules become suspended in the air and can potentially be dispersed out of the container by any movement of the air, or they may form a film around the inside surface of the container. This can lead to a reduced amount of micro-ground powdered coffee granules in the coffee blend, which can impact the ability of the micro-ground powdered coffee granules to mask the taste, smell, and sight of the collagen granules. As such, it is desirable to reduce the aerosol effect as much as possible during the agitation step, to help ensure the full weight of ingredients added to the container is properly combined into a homogeneous blend. In embodiments, the agitator can comprise a mixing tool. The agitator can contact the number of ingredients during use. In embodiments, the agitator can be receivable by the container (i.e., moveable into and out of the container). Alternatively, the agitator can be mounted to a base of the container. The step of agitating and combining the ingredients can comprise stirring the ingredients using the mixing tool. In embodiments, the agitator can be coupled to a motor, such as a variable-speed motor. The motor can be coupled to a controller configured to vary and set the speed of the motor, thereby varying and setting the speed of the agitator. Optionally, the pre-determined speed can be selectable by an operator via the controller. The speed can be variable in a continuous manner within a defined range. Alternatively, the speed can be variable in discrete increments within the defined range. In other embodiments, the agitator can be operated by hand, such as where the agitator is a mixing tool, for example, a hand-held whisk, or a hand-cranked whisk. It will be appreciated that coupling the agitator to a motor and controller can help to ensure the agitator operates at a constant pre-determined speed for the pre-determined amount of time, thereby achieving a more homogeneous blend (and helping to minimise the aerosol effect). However, it will also be appreciated that in some cases it may be possible to achieve the same result when operating the agitator by hand, although it can be more difficult to maintain a constant predetermined speed, and it may take longer to achieve a homogeneous blend compared to using a motorised agitator. The pre-determined amount of time can be at least 2 minutes. Optionally, the predetermined amount of time can be at least 3 minutes. More optionally, the pre-determined amount of time can be from 1 minute up to 10 minutes. It will be appreciated that the amount of time required to achieve a homogeneous coffee blend (whilst minimising the aerosol effect) may vary depending on the total weight of dry ingredients in the container (i.e., the total weight of collagen granules and micro-ground powdered coffee granules added to the container). For example, a higher total weight of dry ingredients will typically take longer to combine into a homogeneous blend compared to a lower total weight of dry ingredients. In embodiments, the process can further comprise the step of measuring the total weight of dry ingredients either before and / or after adding the dry ingredients to the container and determining an agitation speed and time based on the total weight of the dry ingredients, such that a homogeneous blend can be obtained. The pre-determined amount of time can be measurable by a timer. In embodiments, the motor can additionally be coupled to the timer. In some embodiments, the timer can be incorporated within the controller. The timer can be programmable to shut down the motor after the pre-determined amount of time, thereby ending the agitation step. It may be an advantage of embodiments of the present invention, that the ability to determine and set an agitation speed and time can help to ensure the dry ingredients are combined into a homogeneous blend. In some cases, particularly during small-scale production, there may be a risk that longer agitation times can lead to increased heat transfer between the motor and the container, which can result in the temperature of the dry ingredients within the container rising to above 24°C, and along with a potential increase in relative humidity, the collagen and coffee granules may start to degrade as described above. As such, the pre-determined agitation time can help to mitigate the risk of under-mixing or over-mixing the dry ingredients. In embodiments, the process can further comprise: - placing an amount of the coffee blend in a pouch when the one or more environmental conditions are satisfied; and, - sealing the packaging to enclose the amount of coffee blend within the pouch. In embodiments, the pouch can be foil lined. It has been observed that foil-lined pouches can help to reduce or mitigate any moisture seeping into the coffee blend from the environment, which can cause the coffee blend to degrade as described above. In embodiments, the pouch can be sealed via a zip-seal and / or a heat seal along at least one edge. The coffee blend is ideally packaged when the above-mentioned environmental conditions are satisfied, thereby helping to prevent the coffee blend from degrading as described above. Furthermore, in embodiments, the process can further comprise storing the packaged coffee blend in a temperature-controlled environment, where the ambient temperature is preferably maintained below 25°C. Whilst the invention has been described above, it extends to any inventive combination set out above, or in the following description or drawings. BRIEF DESCRIPTION OF THE DRAWINGS Specific embodiments of the invention will now be described in detail by way of example only and with reference to the following drawing, in which: Fig. 1 is an example flow diagram showing the process for preparing a coffee blend in accordance with aspects of the present invention. DETAILED DESCRIPTION OF EMBODIMENTS The present invention relates to a coffee blend comprising micro-ground powdered coffee and a protein source in the form of collagen. The inventor has recognised that known "protein coffee" beverages often have an unpleasant taste, smell and / or texture. This may be due to the chosen coffee source or the amount of coffee per serving being unable to mask the taste and smell of the chosen protein source, and / or due to the chosen protein source or the amount of protein per serving being too overpowering or unable to fully dissolve when mixed with liquid, thereby leading to a gritty beverage. The inventor has discovered that particular sources and ratios of coffee granules to collagen granules, along with particular granule diameters, when combined under specific environmental conditions, lead to an improved coffee beverage when the dry ingredients are mixed with a liquid, such as water. The inventor has therefore created a coffee blend whereby, when mixed with a liquid: the coffee granules mask the taste and smell of the collagen granules, such that the beverage tastes and smells like a typical coffee beverage; and the collagen granules entirely dissolve, such that the beverage has a substantially smooth texture. As such, the protein coffee described herein can provide a consumer with antioxidants from the coffee, stimulation and alertness from the caffeine, and improved muscle growth, repair, and recovery from the protein content, whilst also providing an enjoyable and pleasant coffee beverage. Fig. 1 shows a flow diagram representing a process 10 for preparing the protein coffee blend according to the invention, comprising steps 101 -107. In step 101, the process 10 begins by checking or measuring the environmental parameters 11, 12 at the location where the process 10 is being performed, in particular the ambient temperature 11 and the relative humidity 12. In some examples, the process 10 can result in an improved protein coffee blend when the ambient temperature 11 is below a pre-determined value, such as below 24°C, and the relative humidity 12 is within a pre-determined range, such as between 20% to 30%. In some examples, a temperature sensor or thermometer can be used to measure the ambient temperature 11, and a hydrometer can be used to measure the relative humidity 12, although it will be appreciated that other suitable devices can be used instead. If the ambient temperature 11 and relative humidity 12 conditions satisfy the predetermined conditions the preparation process 10 can proceed. Alternatively, if the environmental conditions 11, 12 are not satisfied, a process operator can alter the conditions if the particular location provides such functionality (e.g., using a de-humidifier to reduce the relative humidity, or an air conditioning unit to reduce the temperature). Otherwise, the operator may need to postpone the preparation process 10 until the environmental conditions are naturally satisfied. In steps 102 and 103, a number of ingredients 13 are provided and added to a container 14. The number of ingredients 13 includes a weight of collagen granules 13a and a weight of microground powdered coffee granules 13b, 13c. The weight of micro-ground powdered coffee granules comprises a weight of roasted and finely ground coffee bean granules 13b and a weight of powdered coffee granules 13c. In this example, the powdered coffee granules 13c are formed by a spray-drying process, thereby creating a type of instant coffee. The skilled person will understand the methods used to create a spray-dried coffee powder from coffee beans and will appreciate that other methods may be used, such as freeze-dying. Furthermore, the roasted and ground coffee bean granules 13b can be formed by roasting and then finely grinding coffee beans. The skilled person will also understand the methods used to create the roasted and ground coffee bean granules 13b. The collagen granules 13a comprise marine collagen peptide granules (i.e., hydrolysed marine collagen granules). It has been observed that collagen derived from marine sources has a higher bioavailability compared to other types of collagen and is more easily absorbed and utilised by the body. For example, some studies have shown that collagen derived from bovine sources is not as efficiently absorbed by the body, and therefore has a lower bioavailability. The enhanced digestibility and absorption of hydrolysed marine collagen granules compared to other types of collagen is likely dueto hydrolysed collagen exhibiting a higher solubility in water. This increased solubility can enable easier enzymatic breakdown within the digestive system, thereby helping to facilitate the subsequent absorption of collagen peptides. Marine collagen also typically possesses a distinct characteristic of a smaller peptide size compared to other collagen sources. Such a reduction in peptide size can enhance the bioavailability and absorption of the hydrolysed marine collagen within the digestive tract, likely contributing to their heightened effectiveness. For example, athletes aiming to increase muscle mass or accelerate post-training recovery may benefit more from supplementing with hydrolysed marine collagen compared to nonhydrolysed collagen derived from other sources. Furthermore, the amino acid profile of marine-based collagen typically differs from other types of collagen, which may contribute to its potential benefits. It has been observed that marinebased collagen can comprise high amounts of some amino acids, including glycine, proline, and hydroxyproline, and that the proportion of these amino acids can differentiate marine-based collagen from other collagen sources. For example, glycine can be an important substrate for synthesising creatine in the human body, which may contribute to increases in muscular strength; glycine and proline can protect against free radicals, which can cause cell damage; and hydroxyproline can be important for the structure and stability of collagen and can enhance the overall stability of collagen-rich tissues, such as skin, tendons, ligaments, and bones. It has also been observed that marine-based collagen has a milder taste and smell than other forms of collagen, and as such it is easier for the coffee granules used in the blend to overpower the smell and taste of the collagen granules and mask their presence. It has been observed that collagen derived from bovine sources can result in a coffee blend having a distinct gravy taste, which is not desirable in a coffee beverage. Moreover, it has been observed that collagen derived from some plant-based or synthetic sources can have a strong taste and smell, which may be difficult for the coffee granules to mask. The inventor has discovered that in cases where the powdered coffee granules 13c, roasted and ground coffee bean granules 13b, and the marine collagen peptide granules 13a, all have similar diameters of less than 1 mm. This typically results in an improved coffee blend, whereby the dry ingredients 13a, 13b, 13c are more able to form a homogeneous blend that is less likely to subsequently separate. Furthermore, when mixed with water, the ingredients 13a, 13b, 13c are more likely to dissolve to form a smooth beverage with minimal to no grittiness (i.e., even the roasted and ground coffee bean granules are more likely to dissolve due to them being ground so finely). The inventor has also discovered that a coffee blend comprising 50% - 75% by weight of marine collagen peptide granules 13a, up to 20% - 45% by weight of spray-dried powdered coffee granules 13c, and at least 5% by weight of roasted and ground coffee bean granules 13b, leads to an improved coffee blend. A coffee blend comprising at least 5% by weight of roasted and ground coffee bean granules typically provides a stronger-tasting coffee, which can help to mask the smell and taste of the collagen granules, whilst also providing a convenient and smooth instant coffee beverage (i.e., when mixed with water, the resulting coffee beverage has little to no graininess). In some examples, suitable ratios of coffee granules 13b, 13c to collagen granules 13a can be 1:1, 1:2, or 1:3. To achieve a high protein content, it is preferable to have a higher percentage by weight of collagen granules 13a per serving compared to coffee granules 13b, 13c. Furthermore, as well as achieving a desired protein content, the above measurements are more likely to provide a coffee blend in which the coffee granules 13b, 13c overpower any smell and taste associated with the collagen granules 13a. The marine collagen peptides 13a, roasted and ground coffee bean granules 13b, and the marine collagen peptide granules 13a, are added to the container 14 one after the other, in no particular order. Although it will be appreciated that in some cases the coffee granules 13b, 13c can be pre-mixed before adding to the container 14. In step 104, an agitator 15 in the form of a mixing tool, such as a whisk or spoon or paddle, is inserted into the container 14 and brought into contact with the ingredients 13a, 13b, 13c. The agitator 15 can be inserted into the container 14 before or after adding the dry ingredients 13a, 13b, 13c. In some cases, the agitator 15 can be moveable into and out of the container 14, such as in a kitchen stand mixer. It will be appreciated that in some cases the agitator 15 can be mounted within the container 14, such as attached to the base of the container 14 in some industrial mixers. The mixing tool 15 is then operated, such that the mixing tool 15 agitates and stirs the ingredients 13a, 13b, 13c until a homogeneous mixture is obtained (i.e., the dry ingredients are evenly combined). In some examples, the mixing tool 15 is coupled to a motor 16, such as a variable speed motor. The motor 16 is coupled to a controller 17 which is configured to vary and set the speed of the motor 16, which can help to ensure that the mixing tool 15 operates at a constant set speed in use. In some preferred examples, the speed of the mixing tool 15 is set at a constant speed of 60 rpm or less, such as 20 rpm. Such slow mixing speeds can help to minimise the aerosol effect during the stirring process, thereby minimising any loss of ingredients. However, the inventor has observed that speeds lower than 20 rpm can result in an inefficient mixing process, and a less homogeneous blend. The mixing tool 15 is typically operated for a pre-determined amount of time, measured by a timer 18 coupled to the motor 16. The timer 18 can help to avoid under or over-mixing the ingredients. The amount of time required to form a homogeneous mixture will depend, at least in part, on the total volume or weight of ingredients in the container 14. The larger the total volume / weight, the longer it can typically take to obtain a homogeneous mixture. In some cases, it has been observed that 2 - 3 minutes is typically sufficient to obtain a homogeneous mixture, however, it will be appreciated that the amount of time can be more or less depending on the total volume / weight of the ingredients. In some examples, after the pre-determined amount of time has elapsed, the motor 16 can be shut down manually, or in some cases the motor 16 can be shut down automatically, thereby ending the mixing process. In step 105, once again the environmental conditions can be checked or measured before packaging the coffee blend, to ensure the temperature and relative humidity values are still within acceptable limits. In some examples, if the environmental conditions are no longer satisfied, the packaging process may need to be postponed. For example, during small-scale production, the mixture of dry ingredients may be stored in a different sealed container at least until the environmental conditions are suitable for undertaking the packaging process. During larger-scale operations, the mixed dry ingredients are typically immediately packaged. In some examples, an amount of the coffee blend is packaged in a foil-lined pouch 19. The pouch 19 can be opened along one edge to allow the coffee blend to be added to the pouch 19. In step 106 the open edge is then heat sealed 20. The pouch 19 can comprise a zip seal and a heat seal 20. The heat seal 20 can help ensure the coffee blend remains fresh during storage 21 in step 107. Once opened by a consumer, the zip-seal can help to prolong the shelf-life of the coffee blend by sealing the pouch between servings to help prevent moisture from entering the pouch 19. Step 107 includes storage 21 post-production in a storage facility, in a retail environment, and / or after purchase by a consumer. Ideally, the packaged coffee blend should be stored in an environment with an ambient temperature below 25°C to help prevent the flavour profile of the coffee blend from degrading. Some non-limiting examples of the coffee blend and the production process will now be described. Example 1 In one example, the measured ambient temperature 11 is 21°C and the measured relative humidity 12 is 25%. As such, the environmental conditions are satisfied, and the production process can proceed. The following percentage by weight of ingredients are added to container 14 to achieve a 1:2 ratio of coffee granules 13b, 13c to collagen granules 13a: 66.7% marine collagen peptides 13a; 28.3% powdered coffee granules 13c; and, 5% roasted and ground coffee bean granules 13b. The diameter of the coffee and collagen granules is less than 1 mm. The ingredients are combined in the container 14 using a mechanical mixing tool 15, such as a motorised whisk which is moveable in and out of the container. For example, the container 14 and mixing tool 15 can be part of a kitchen stand mixer. However, it will be appreciated that the process can be carried out using an industrial mixer with a mixing tool mounted within the container. The mechanical mixing tool 15 is operated at around 60 rpm for 2 minutes. A homogeneous coffee blend is obtained as a result of the mixing process, which is then packaged and stored in appropriate conditions. In this example, in 100g of coffee blend, around 67g will be marine collagen peptides 13a and around 33g will be micro-ground powdered coffee granules 13b, 13c. The marine collagen peptides used in this example typically have a protein content of over 94%. As such, per 100g of coffee blend, around 63g (i.e., around 63%) will be protein. As such, the coffee can be considered "high protein". The recommended serving size for a 1:2 ratio is 12g of coffee blend. As such, around 8g will be marine collagen peptides 13a and around 4g will be micro-ground powdered coffee granules 13b, 13c. Based on the marine collagen peptides 13a having a protein content of over 94%, a 12g serving can provide at least 7.6g of protein (i.e., a 12g serving can provide around 8g of protein). A 12g serving can also provide around 127 mg of caffeine, over double the amount found in a typical serving of 1 teaspoon (around 1.8g) of coffee granules. As such, along with the benefits associated with a high protein content, a high caffeine content can provide some individuals with improved focus and alertness. Example 2 In another example, the measured ambient temperature 11 is 10°C and the measured relative humidity 12 is 55%. As such, the environmental conditions are not satisfied, and the production process cannot proceed. It was observed that an ambient temperature of 5 - 12°C and a relative humidity of around 55% or more can cause the coffee granules to absorb moisture from the environment, such that during the mixing process, the dry ingredients begin to stick / clump together due to the moisture in the mixture and also stick to the sides of the container 14. It was also observed that such a combination of environmental parameters can cause a degradation in the strength of the flavour profile of the coffee, which will affect the ability of the coffee to mask the taste and smell of the collagen. Furthermore, the collagen granules can also absorb moisture, thereby causing an unpleasant aroma, which can be more difficult for the coffee granules to mask in a degraded state. As such, the production process is halted until the relative humidity and ambient temperature readings are within acceptable ranges, thereby satisfying the environmental conditions. This can be achieved by operating a domestic or industrial de-humidifying or air-conditioning unit. Example 3 In another example, the measured ambient temperature 11 is 10°C and the measured relative humidity 12 is 38%. As such, the environmental conditions are satisfied, and the production process can proceed. It was observed that at an ambient temperature of 5 - 12°C and a relative humidity of 38%, the dry ingredients did not stick / clump together or stick to the sides of the container, as was observed in Example 2. The following percentage by weight of ingredients are added to container 14 to achieve a 1:3 ratio of coffee granules 13b, 13c to collagen granules 13a: 75% marine collagen peptides 13a; 15% powdered coffee granules 13c; and, 10% roasted and ground coffee bean granules 13b. The diameter of the coffee and collagen granules is less than 1 mm. In this example, the container 14 can be an industrial mixing tank comprising a mechanical mixing tool 15 mounted to the base. Although it will be appreciated that the production process can also be performed on a smaller scale, such as with a kitchen stand mixer. In industrial mixing tanks, the motor is typically located apart from the mixing tool 15 and container 14, thereby minimising any heat exchange which could affect the taste, smell, and texture of the final coffee blend. The mechanical mixing tool 15 is operated at around 30 rpm for 3 minutes. A homogeneous coffee blend is obtained as a result of the mixing process, which is then immediately packaged and stored in appropriate conditions. In this example, in 100g of coffee blend, around 75g will be marine collagen peptides 13a and 25g will be micro-ground powdered coffee granules 13b, 13c. As in example 1, the marine collagen peptides used typically have a protein content of over 94%. As such, per 100g of coffee blend, around 71g (i.e., around 71%) will be protein. As such, the coffee blend can be considered to be "high protein". Assuming the serving size for a 1:3 ratio is 12g of coffee blend, around 9g will be marine collagen peptides 13a and around 3g will be micro-ground powdered coffee granules 13b, 13c. As such, the strength and taste of the coffee can differ from the 1:2 ratio described in Example 1, however, any taste and smell associated with the marine collagen peptides can still be masked by the coffee granules. Based on the marine collagen peptides 13a having a protein content of over 94%, a 12g serving can provide at least 8.5g of protein. This provides slightly more protein per serving than a 1:2 ratio (Example 1), however, there is a noticeable reduction in the caffeine content from 127mg to 95mg per serving (although this is still over 1.5 times higher than a typical serving of 1 teaspoon around 1.8 g of coffee granules). However, such a reduced caffeine content may be preferable for individuals that are more sensitive to the effects of caffeine. In this example, there is a higher percentage by weight of roasted and ground coffee bean granules 13b. This can lead to a coffee beverage having a richer and more nuanced flavour profile, which can be desirable for some individuals. A stronger flavour can also help to mask the higher amount of marine collagen peptides 13a. It will be appreciated that environmental conditions, ratios of coffee to collagen, mixing speeds, and mixing times, other than those described in the above non-limiting examples, can result in a coffee blend having the advantageous properties and benefits described herein. Whilst the principle of the invention has been illustrated using exemplary embodiments, it will be understood that the invention is not limited to exemplary embodiments and that the invention may be embodied by other variants determined within the scope of the appended claims.

Claims

21, whereinthepre-determinedamount of time is measurable by a timer; and wherein the timer is programmable to automatically shut down the motor after the pre-determined amount of time, thereby ending the agitation step.

23. A process as claimed in any one of claim 10 to claim 22, further comprising:- placing an amount of the coffee blend in a pouch when the one or more environmental conditions are satisfied; and,- sealing the packaging to enclose the amount of coffee blend within the pouch.

24. A process as claimed in claim 23, wherein the pouch is foil-lined; and wherein the pouch is sealed via a zip-seal and / or a heat seal along at least one edge.

25. A process as claimed in either claim 23 or claim 24, further comprising storing the packaged coffee blend in a temperature-controlled environment, where the ambient temperature is maintained below 25°C.

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