Abstract: Provided are compositions with a citrus juice having a brix-to-acid ratio of less than about 16:1, and a miracle fruit component, as well as processes for making such compositions.

Abstract: A system and method for creating a mixed consumable item may include displaying a first set of selectable indicia on a touchscreen, where the indicia may be (i) indicative of respective consumable ingredients and (ii) distinctly positioned relative to one another. A swype gesture may be received from a user via the touchscreen that forms a path extending between a first position and a second position that touches or passes close to multiple selectable indicia. From the first set of consumable ingredients, a plurality of combinations of consumable ingredients most likely to have been intended to be selected by the user based on the path of the swype gesture may be predicted. Selectable predicted combinations of consumable ingredients may be displayed on the touchscreen to enable one of the selectable combinations of consumable ingredients to be selected by the user for mixing by a dispenser of consumable items.

Abstract: One embodiment may include a machine for providing beverages. The machine may include a reader configured to read data representative of an available balance for a user to obtain beverages from the machine from a machine-readable medium and electronics. The electronics may be configured to receive the data from the machine-readable medium in response to the user positioning the machine-readable medium within reading distance of the reader, enable the user to dispense a beverage into a vessel, and update the available balance of the machine-readable medium so as to reduce or prevent the user from dispensing unlimited beverages.

Abstract: Methods of preparing novel steviol glycosides are described herein. The methods utilize biocatalysts for converting a starting steviol glycoside to a target steviol glycoside. Compositions and consumables comprising said novel steviol glycosides as well as methods of purifying and using said novel steviol glycosides, are also provided.

Abstract: A beverage dispenser for dispensing beverages and process may include a fluid container containing a fluid ingredient, a conduit fluidly connected to the fluid container, and an electrical conductivity sensor. The electrical conductivity sensor may be (i) fluidly connected to the conduit, and (ii) configured to sense an electrical conductivity of the fluid ingredient flowing through the conduit. The electrical conductivity sensor may further be configured to output (i) a first electrical signal in response to sensing an air bubble, and (ii) a second electrical signal in response to not sensing an air bubble.

Abstract: In an example embodiment, a beverage vending device is provided that includes a network interface and one or more processors. The beverage vending device also includes a computer-readable tangible medium with instructions stored thereon that direct the one or more processors to establish contact with an available network and locate a second beverage vending device on the network. The computer-readable tangible medium also has instructions stored thereon that direct the one or more processors to establish contact with the second beverage vending device on the network, and communicate with the second beverage vending device via the network.

Abstract: The present invention relates to a system and method of selling goods or services, or collecting recycle refuse using mechanized mobile merchantry, comprising positioning, by self-propelling, at least one of a mechanized mobile merchantry within a geographical boundary, allowing interaction with consumers, and effectuating selling of goods or services, or collection of recycle refuse with consumers. Other exemplary embodiments can include signaling a mechanized mobile merchantry with a consumer's mobile device to direct the merchantry to self-propel to the consumer's location, and utilizing usage logs and algorithms to optimize functionality of a fleet of merchantry and reposition the merchantry, as necessary, within a geographical boundary, to increase sales and consumer convenience.

Abstract: The inventors have discovered that coffee berry juice, produced from whole coffee berries, can produce a distinct taste and chemical profile when compared to coffee and coffee berry extract products. The disclosed invention is directed to coffee berry juice products and methods of producing a coffee berry juice product. Especially preferred methods include use of whole coffee berries with increased concentrations of caffeine, chlorogenic acid and terpenes.

Abstract: This disclosure provides new containers, preforms, methods, and designs for small and light-weight carbonated beverage packaging that provide surprisingly improved carbonation retention and greater shelf life, while still achieving light weight. This disclosure is particularly drawn to small PET containers for carbonated beverages, for example less than or about 400 mL, and methods and designs for their fabrication that attain unexpectedly good carbonation retention and shelf life.

Abstract: A single-use, oral dosage forms (e.g., fast-dissolving strips) is disclosed, as well as methods of using such oral dosage forms to sweeten edible compositions. Methods of manufacturing single-use, oral dosage forms are also provided.

Abstract: Containers are provided that include a body structure having a top end that defines an opening, a sealed base end, and a sidewall structure extending between the top and base ends, in which the sidewall structure has an interior surface and an exterior surface, the interior surface defining an interior space, and a protective coating that includes a diamond-like carbon on at least a portion of the exterior surface of the sidewall structure. Methods for enhancing the mechanical strength of containers are also provided.

Abstract: A system and method a method may include receiving (i) beverage composition data of a requested beverage, and (ii) a user identifier of a user requesting the beverage. Responsive to receiving an instruction to dispense the requested beverage, the requested beverage may be dispensed. The beverage composition data may be stored in a dispensed beverage record. A verification as to whether or not the dispensed beverage is a qualified beverage pour may be performed. Responsive to determining that the dispensed beverage is a qualified beverage pour, a counter may be increased. Responsive to determining that the counter value crosses a threshold value, a first message may be communicated to a mobile electronic device of the user, otherwise, a second message may be communicated to the mobile electronic device. The first or second message may be displayed on the mobile electronic device.

Abstract: A food/drink dispensing device that manages a connection with a mobile terminal may include a connection unit for specifying a mobile terminal to connect with and for establishing a connection with the specified mobile terminal. A transmission unit may be configured to send, to the mobile terminal, device identification information for identifying the food/drink dispensing device, type information relating to the types of food/drink handled by the food/drink dispensing device, and status information relating to the food/drink. A determination unit may be configured to determine whether or not the food/drink can be dispensed when dispensing designation information with respect to food/drink of the type selected has been received from the mobile terminal. A dispensing unit may be configured to dispense the food/drink when dispensing of said food/drink is possible.

Abstract: A purified composition of steviol glycoside molecules is described. The composition imparts desirable taste, flavor and flavor modifying properties to food, beverages, and other consumable products.

Abstract: Novel diterpene glycosides containing ent-atisene cores are provided herein. Compositions and consumables comprising the novel diterpene glycosides are also provided herein. Methods of enhancing the sweetness and/or flavor of consumables using the novel diterpene glycosides, methods of preparing compositions and consumables comprising the novel diterpene glycosides and methods of purifying the novel diterpene glycosides are also provided.

Abstract: An automatic vending machine is provided with a storage compartment or the like having a thermally insulating construction in which a number of product columns for accommodating products aligned side-by-side in one column are provided in different levels in such a way that the most downstream products in each product column are aligned side-by-side in a vertical direction, and an in-compartment fan for cooling an internal atmosphere of the storage compartment or the like by blowing air that has been cooled by means of an evaporator disposed in the storage compartment or the like, wherein the automatic vending machine is also provided with a control unit which drives the in-compartment fan for a predefined time if the internal temperature of the storage compartment or the like reaches to or above a predefined reference temperature in a state in which driving of a freezer and of the in-compartment fan are stopped.

Abstract: An automatic vending machine includes: a product housing rack including product housing shelves each including a product housing path, and a product discharger; a first stopper configured to be movable between a protrusion position and a retract position, and to tilt such that a free end side of a holding portion is positioned at a product discharge port; a second stopper configured to be movable between a retract position and a protrusion position, and to press a vending product when protruding; a link configured to move each of the first and the second stopper to the protrusion and the retract position; and a driver configured to drive the link, wherein the second stopper includes ribs formed on a surface facing the product housing path, the ribs being configured to extend from a base end part toward a holding portion of the second stopper.

Abstract: Described herein are example systems and methods of user interfaces on a product dispenser. The product dispenser includes a touch-to-pour user interface configured to provide a pattern of haptic feedback to a user while a touch is sensed on the touch-to-pour user interface. At the same time, the product dispenser is configured to dispense a product while the touch is sensed on the touch-to-pour user interface. The pattern of haptic feedback is dependent upon the product being dispensed from the product dispenser.