Abstract: A system for dispensing one or more beverages is disclosed. The system may include a nozzle, one or more macro-ingredients in fluid communication with the nozzle, and a number of micro-ingredients in fluid communication with the nozzle. The nozzle is configured to dispense a beverage formed by the one or more macro-ingredients and one or more of the micro-ingredients.

Abstract: This disclosure provides new carbonated beverage bottle design, particularly carbonated soft drink bottle bases, that can afford improvements in various structural and functional features of the blow molded bottles. The bottle base design can be generated by providing a spherical bottle end cap and extruding at least three (3) feet from the spherical end cap, wherein the center portion of each valley cross section between the extruded feet is convex.

Abstract: A beverage dispenser and process of dispensing beverages from a beverage dispenser may include causing an ingredient in the form of a fluid to be drawn from a storage container through a conduit. An electrical conductivity of the fluid ingredient may be sensed within the conduit. A determination as to whether the electrical conductivity of the fluid ingredient crosses a threshold level may be made, and if so, the beverage dispenser may be disabled from dispensing beverages containing the fluid ingredient, otherwise, the beverage dispenser may be enabled to dispense beverages containing the fluid ingredient.

Abstract: Beverages comprising rare sugars and sweetness enhancers are provided herein, wherein the sweetness enhancers are present at or below the sweetness recognition threshold concentration. Also provided are methods for improving the sweetness of a beverage comprising rare sugars by adding a sweetness enhancer in a concentration at or below its sweetness recognition threshold. Beverages comprising natural high potency sweeteners and rare sugars with sugar-like characteristics are also provided, wherein the natural high potency sweetener and rare sugars are present in particular weight ratios.

Abstract: The present invention provides a method for increasing the UV transmittance of ethylene glycol. The method uses an ethylene glycol solution and hydrogen as raw materials, and uses an alloy catalyst comprising nickel, one or more rare-earth elements, tin, and aluminum, the contents thereof in parts by weight being 10-90, 1-5, 1-60, and 5-9, respectively. The method of the present invention uses an inexpensive, stable-in-aqueous-phase, carrier-free alloy as a catalyst, and continuously adds hydrogen to reduce unsaturated impurities in ethylene glycol. In application of the method of the present invention in continuous industrial-scale production, the use of this type of alloy catalyst could be especially significant for the achievement of long-term system stability and control of production costs.

Abstract: The present application describes a product dispenser. The product dispenser may include at least one macro-ingredient source, at least one micro-ingredient source positioned about the dispenser, a diluent source, a dispensing valve, a number of pumps or metering devices, and a user interface. The user interface receives a request for a product type and instructs the pumps or metering devices to dispense a predetermined type and ratio of macro-ingredients, micro-ingredients, and diluent to the dispensing valve for a predetermined flow rate.

Abstract: Systems and methods are disclosed herein that include providing a beverage dispensing machine with a cleaning system comprising a first water branch and a second water branch connected in fluid communication with a three-way valve, a cleaning supply connected in fluid communication with the second water branch via a pump, and a nozzle. The three-way valve may be operated in a “dispensing mode” to provide a flow of at least one of water and carbonated water through the first water branch and a flowpath of the three-way valve to the nozzle, and operated in a “cleaning mode” to provide a flow of a cleaner, and optionally a flow of at least one of water and carbonated water, through the second water branch and a secondary flowpath of the three-way valve to the nozzle to clean the nozzle and/or a drain of the beverage dispensing machine.

Abstract: A method of creating customized beverage products includes providing a multiple stream filing system suited for producing an array of beverage products. The method also includes receiving an order for a customized beverage product from the array of beverage products. The order indicates at least one characteristic of the customized beverage product. The at least one characteristic comprises one or more of the following: a beverage formulation, a beverage additive, a package size, a package shape, or label content. The method further includes instructing the multiple stream filling system to produce the customized beverage product. The multiple stream filing system produces the customized beverage product without performing an operation to reduce contamination of the customized beverage product with ingredients from a previously produced beverage product.

Abstract: A vending machine includes a storage to store product management data in which an on-sale product management numbers is associated with product management content; an input and output unit to input and output the product management data; and an update control unit configured to update the product management data. Further, the update control unit collectively receives all the product management data including a part to be updated, stores all the product management data as update target product management data, displays the update target product management data including confirmation target information and stores the update target product management data as updated product management data.

Abstract: This disclosure provides new closure and finish structures suited for small and light-weight carbonated beverage packaging that provide surprisingly improved carbonation retention and greater shelf life, while still achieving light weight. This closure and finish presented herein are particularly suited to small PET containers for carbonated beverages, for example less than or about 400 mL and provide good carbonation retention and shelf life.

Abstract: A beverage dispenser system with remote ingredients handling. The beverage dispenser system includes at least one dispenser having a nozzle. Micro-ingredients and macro-ingredients are remotely positioned such as under the counter or in a back room to physically separate the micro-ingredients and macro-ingredients from the dispenser. Pumps or metering devises for providing the micro-ingredients and the macro-ingredients are also physically separated from the dispenser. The beverage system may also include a heat exchanger for cooling the macro-ingredients as well as still water and carbonated water. The heat exchanger may be positioned in the dispenser, on the dispenser, under the counter, or within the counter.

Abstract: The disclosure is directed to a beverage nozzle for mixing at least a first beverage ingredient and a second beverage ingredient into a homogeneous mixture. The beverage nozzle comprising a housing comprising a first portion and a second portion and a first inlet in fluid communication with the housing. The first inlet is configured to provide the first beverage ingredient to the housing. The beverage nozzle also includes a second inlet in fluid communication with the housing. The second inlet is configured to provide the second beverage ingredient to the housing. In addition, the beverage nozzle includes a mixing core disposed within the housing. The mixing core is configured to mix the first beverage ingredient and the second beverage ingredient into the homogeneous mixture. Further, the beverage nozzle includes an outlet disposed about the housing, wherein the homogeneous mixture exits the housing by way of the outlet.

Abstract: There is provided a method of regulating the formulation of a multi-component product comprising a product attribute profile, the method comprising providing a first and second component of the product, each component having a component attribute profile; supplying to a product formulation zone the first component and the second component in a desired ratio and combining the first and second components together to provide the product or a precursor thereof to yield a target product attribute profile; responsive to a change or predicted change in at least one component attribute profile, supplying information concerning the attribute change to a data processing apparatus and calculating with respect to that change an adjustment in the ratio to reduce the deviation of one or more attributes of the product attribute profile from the target product attribute profile. A production system is also provided.

Abstract: Included in the present invention are a method for preparing tealeaf extracts having different tastes, and a beverage prepared using extracts made by the method. The method involves adding tealeaves to an extraction column, performing continuous extraction using water at 5° C.-140° C. at a flow rate of 20-200 mL/min, collecting liquid extracts in sections, and drawing a relative taste intensity curve; and according to a taste variation shown in the relative taste intensity curve, recombining collected liquid extracts of different sections. The method of the present invention can produce tealeaf extracts having high grade taste and high concentration without the need for a concentration step, the extraction yield is high, and the sensory attributes of the tealeaf extracts can be rebalanced in a very flexible manner, so as to obtain beverages of different tastes.

Abstract: Technologies are provided herein for distributed promotion management. According to a method for distributed promotion management, a device identification may be provided by a consumer electronic device that may comprise a dispensing device. An event notification may be received at the consumer electronic device. The event notification may be based upon the provided device identification. A promotional screen may then be displayed. The promotional screen may comprise a limited time offer section displaying a limited time offer. The limited time offer may be based on the received event notification.

Abstract: This disclosure provides new heat sealable, barrier laminate packaging structures used for beverage component pouches or cartridges, including new structures and chemical compositions of the pouch made to contain the beverage base, component, or component concentrate. These structures and compositions used for heat sealable, barrier laminate packaging balance good heat sealability with improved performance for flavor scalping, oxygen permeability, and/or undesirable moisture ingress or egress, which affect the stability and useful life of the pouch or cartridge and its contents.

Abstract: A composition including a first fiber derived from a first natural source, and a second fiber derived from a fruit, the second fiber being substantially free of surface active components. Surface active components may include oils, fatty acids, or other aliphatic and aromatic moieties that compromise edge wick performance. A process of manufacturing a paperboard product may include removing surface active components from fruit fiber to be included in manufacturing paper products to obtain a paper product with improved edge wicking properties.

Abstract: Vacuum cooling assemblies for cooling a beverage are disclosed herein. In an embodiment, the vacuum cooling assembly may include a container compartment, a container disposed within the container compartment, and at least one beverage supply line in communication with the container compartment. The at least one beverage supply line may be configured to supply the beverage to the container within the container compartment. The vacuum cooling assembly also may include at least one vapor trap in communication with the container compartment. Moreover, the vacuum cooling assembly may include a vacuum pump in communication with the at least one vapor trap. The vacuum pump may be configured to create a vacuum in the at least one vapor trap and the container compartment, causing at least a portion of the beverage to evaporate, thereby vacuum cooling the beverage within the container.

Abstract: A beverage dispenser for dispensing one or more products is disclosed. The beverage dispenser may include a housing having a dispensing port, a shaft disposed within the housing, and a tray rotatably attached to the shaft. The tray may be tilted towards the dispensing port relative to the shaft. The tray may rotate the one or more products disposed thereon to the dispensing port via gravity after one of the one or more products disposed on the tray is dispensed.

Abstract: A chilling reservoir for providing in-line carbonation in a beverage dispenser includes a housing having a first beverage material pathway extending therethrough. The first beverage material pathway may have a flow inlet arrangement and a flow outlet arrangement. The chilling reservoir also includes a heat exchanger arrangement that is positioned and configured to be selectively operated to chill beverage material passing through the first beverage material pathway. The chilling reservoir also includes a carbonation chamber operably positioned in the first beverage material pathway of the housing. The carbonation chamber may be configured to removably receive therein a carbonator.