Key steps in brewing brewing beer include milling of the malted barley; mashing in a mash mixer, then separating wort from spent grain in a lauter tun where starches are converted to sugars; boiling in a brew kettle where hops is added; cooling in a heat exchanger, fermentation of wort into green beer, conditioning in a brite tank followed by filtration and packaging. Yeast is added to the cooled wort during the fermentation phase.

Agave syrup, a high fructose natural sweetener 1.4 times sweeter than sugar, is derived from the heart, or piña, of any of several agave species. It is processed and sold in stores as a liquid sweetener and has several applications in food and beverage processing, especially in vegan foods as well as mezcal and tequila production. For syrup production, the hearts are milled to a pulp and then the liquid is separated by crushing or centrifugation. It may be further processed through filtration, activated charcoal, ionic resins or enzymes.

Margarine is a butter substitute derived from vegetable oils. It is often seen as a healthier option to butter as it contains fewer unsaturated fats.