Abstract: An apparatus for dispensing a carbonated beverage includes a sub-chamber (12) that communicates with a main container (11). In use, prior to filling the sub-chamber (12) it is pressurised to greater than or equal to the equilibrium pressure required to keep the dissolved gas in solution. This has the effect that the beverage does not froth out of a dispenser nozzle. It also has the effect of keeping beverage in the main container (11) from losing carbonation. The invention has particular application to “Optic” devices for dispensing carbonated spirit drinks.

Abstract: A slush beverage formulation and method for preparing same that, once reaching a steady-state temperature in a freezer, results in a pourable slush. The pourable slush is obtained by formulating to a specific range of ingredient content, dependent on the alcohol content of the end product. In a preferred form, an ice-nucleating agent and/or an ice-particle-shape-controlling ingredient are added.

Abstract: An apparatus for dispensing a carbonated beverage includes a sub-chamber (12) that communicates with a main container (11). In use, prior to filling the sub-chamber (12) it is pressurised to greater than or equal to the equilibrium pressure required to keep the dissolved gas in solution. This has the effect that the beverage does not froth out of a dispenser nozzle. It also has the effect of keeping beverage in the main container (11) from losing carbonation. The invention has particular application to “Optic” devices for dispensing carbonated spirit drinks.

Abstract: A container for a slush beverage (10) with a side wall (11) and a base (12). The side wall includes a collapsible means (15) to facilitate partial collapse such that a frozen beverage within the container is crushed by manual gripping in a bellows-like action. Preferably the container also includes a lid (14) that forms a second compartment (18) for a second liquid to be mixed with the first in use. Also disclosed is a method of preparing a slush for dispense whereby hollow regions are created in an accreted ice structure as it is freezing.

Abstract: An insert for disposal in a beverage container includes a chamber for containing a volume of fluid, e.g. a flavor component, an inlet valve to permit gas to enter the chamber, an outlet valve to permit fluid to exit the chamber. In a preferred form, the insert is connected to suspend from a lid or crown closure of a beverage container.