Abstract: Systems and methods for dispensing compositions, such as beverages, are provided. A beverage dispenser may be configured to receive input corresponding to a selection of a beverage, and in response, a graphical representation of the beverage at a display device. The beverage dispenser may receive additional input corresponding to an adjustment of an amount of an ingredient of the selected beverage, and in response, the graphical representation of the beverage may be updated. The graphical representation of the beverage may include graphics depicting the beverage container, the volume of liquid in the beverage container, and the adjusted ingredient.

Abstract: Systems and methods for dispensing compositions, such as beverages, are provided. A beverage dispenser may be configured to receive input corresponding to a selection of a beverage, and in response, a graphical representation of the beverage at a display device. The beverage dispenser may receive additional input corresponding to an adjustment of an amount of an ingredient of the selected beverage, and in response, the graphical representation of the beverage may be updated. The graphical representation of the beverage may include graphics depicting the beverage container, the volume of liquid in the beverage container, and the adjusted ingredient.

Abstract: Systems and methods for packaging beverage components and dispensing beverages are provided. Bag-in-box packages include connectors that contain rotary pumps. Each rotary pump includes a resiliently deformable housing and a rotor that form a plurality of chambers. The bag-in-box package may be incorporated into a dispenser system that includes a touch screen that allows users to input beverage selections.

Abstract: Systems and methods for dispensing beverages are provided. In accordance with various embodiments, beverage vendors may maintain the quality associated with a branded beverage while permitting consumers to enjoy the personalized beverages. In one embodiment, a user input may select a beverage formulation. The beverage formulation may be a commercially available branded beverage. A second user input may be received that is configured to modify a concentration of an ingredient of the selected beverage formulation. The ingredient may be a sweetener, such as a sugar. In response to the adjusting the ingredient, a concentration of at least one second ingredient may be automatically adjusted to form a recipe of a modified beverage formulation. In one embodiment, the user input adjusts a natural sugar and, in response, the carbon dioxide concentration is automatically adjusted. In another embodiment, carbon dioxide and another acid may be adjusted.

Abstract: Systems and methods for dispensing beverages are provided. Aspects relate to obtaining measurements regarding dispensing an ingredient (including the dispensing conditions of the ingredient) and determining whether to adjust dispensing conditions of at least one other ingredient. In one embodiment, at least one ingredient of a recipe is not dispensed based upon a dispensing measurement. The adjustment of one or more ingredients may comprise the use of adjustable orifices, which do not require separate measurements of ingredients before dispensing, but rather may measure ingredients' parameters (including dispensing conditions) as they are dispensed. Certain embodiments relate to devices and methods that may determine if an ingredient is a non-Newtonian fluid, and if so, may be configured to conduct measurements on such fluids, including, for example, the strain stress and strain rate as the fluid passes within a conduit.

Abstract: A system comprising a highly concentrated micro component source, an accumulator, a micro component valve and a controller. The accumulator may be configured to keep the highly concentrated micro component under a first pressure. The micro component valve may be configured to dose the highly concentrated micro component at the first pressure for a first period of time. The controller may be configured to control the dosing of the highly concentrated micro component by the micro component valve. The system may further comprise a source of a diluent configured to provide a flow of the diluent during a second period of time at a second pressure. The highly concentrated micro component along with the diluent may be dosed using different time periods and under different pressures.

Abstract: Systems and methods for dispensing beverages are provided. Aspects relate to providing audio and/or visual feedback to users during the dispensing of a selected beverage. Audio and video files are stored electronically within the dispenser. In response to the selection of a beverage, audio and video files corresponding to the beverage are selected and presented to a user during the dispensing of the beverage. The sound file may correspond to the type of beverage being dispensed and the video may show a fill state of a beverage container.

Abstract: Systems and methods for dispensing compositions, such as beverages, are provided. A beverage dispenser may be configured to receive input corresponding to a selection of a beverage, and in response, a graphical representation of the beverage at a display device. The beverage dispenser may receive additional input corresponding to an adjustment of an amount of an ingredient of the selected beverage, and in response, the graphical representation of the beverage may be updated. The graphical representation of the beverage may include graphics depicting the beverage container, the volume of liquid in the beverage container, and the adjusted ingredient.

Abstract: Systems and methods for dispensing compositions, such as beverages, are provided. Beverage dispensers may be configured to receive one or more physiological parameters regarding a user, and in response, formulate at least one beverage recipe for dispensing. A beverage dispenser may wirelessly receive data from a biosensor. Environmental or biological data from the biosensor may be used to alter the recipe to another existing beverage or a custom beverage. Non-physiological data may also be considered. Exertion data may be calculated. The calculation of exertion data may receive inputs regarding at least one physiological parameter and/or non-physiological parameters to derive a second physiological parameter not being measured.

Abstract: Systems and methods for dispensing compositions, such as beverages, are provided. Beverage dispensers may be configured to receive one or more physiological parameters regarding a user, and in response, formulate at least one beverage recipe for dispensing. A beverage dispenser may wirelessly receive data from a biosensor. Environmental or biological data from the biosensor may be used to alter the recipe to another existing beverage or a custom beverage. Non-physiological data may also be considered. Exertion data may be calculated. The calculation of exertion data may receive inputs regarding at least one physiological parameter and/or non-physiological parameters to derive a second physiological parameter not being measured.

Abstract: Systems and methods for dispensing compositions, such as beverages, are provided. Beverage dispensers may be configured to receive one or more physiological parameters regarding a user, and in response, formulate at least one beverage recipe for dispensing. A beverage dispenser may wirelessly receive data from a biosensor. Environmental or biological data from the biosensor may be used to alter the recipe to another existing beverage or a custom beverage. Non-physiological data may also be considered. Exertion data may be calculated. The calculation of exertion data may receive inputs regarding at least one physiological parameter and/or non-physiological parameters to derive a second physiological parameter not being measured.

Abstract: Systems and methods for dispensing beverages are provided. Aspects relate to obtaining measurements regarding dispensing an ingredient (including the dispensing conditions of the ingredient) and determining whether to adjust dispensing conditions of at least one other ingredient. In one embodiment, at least one ingredient of a recipe is not dispensed based upon a dispensing measurement. The adjustment of one or more ingredients may comprise the use of adjustable orifices, which do not require separate measurements of ingredients before dispensing, but rather may measure ingredients' parameters (including dispensing conditions) as they are dispensed. Certain embodiments relate to devices and methods that may determine if an ingredient is a non-Newtonian fluid, and if so, may be configured to conduct measurements on such fluids, including, for example, the strain stress and strain rate as the fluid passes within a conduit.

Abstract: Systems and methods for packaging beverage components and dispensing beverages are provided. Bag-in-box packages include connectors that contain rotary pumps. Each rotary pump includes a resiliently deformable housing and a rotor that form a plurality of chambers. The bag-in-box package may be incorporated into a dispenser system that includes a touch screen that allows users to input beverage selections.

Abstract: Systems and methods for dispensing beverages are provided. Aspects relate to providing audio and/or visual feedback to users during the dispensing of a selected beverage. Audio and video files are stored electronically within the dispenser. In response to the selection of a beverage, audio and video files corresponding to the beverage are selected and presented to a user during the dispensing of the beverage. The sound file may correspond to the type of beverage being dispensed and the video may show a fill state of a beverage container.

Abstract: Systems and methods for dispensing beverages are provided. Aspects relate to obtaining measurements regarding dispensing an ingredient (including the dispensing conditions of the ingredient) and determining whether to adjust dispensing conditions of at least one other ingredient. In one embodiment, at least one ingredient of a recipe is not dispensed based upon a dispensing measurement. The adjustment of one or more ingredients may comprise the use of adjustable orifices, which do not require separate measurements of ingredients before dispensing, but rather may measure ingredients' parameters (including dispensing conditions) as they are dispensed. Certain embodiments relate to devices and methods that may determine if an ingredient is a non-Newtonian fluid, and if so, may be configured to conduct measurements on such fluids, including, for example, the strain stress and strain rate as the fluid passes within a conduit.

Abstract: Systems and methods for dispensing beverages are provided. In accordance with various embodiments, beverage vendors may maintain the quality associated with a branded beverage while permitting consumers to enjoy the personalized beverages. In one embodiment, a user input may select a beverage formulation. The beverage formulation may be a commercially available branded beverage. A second user input may be received that is configured to modify a concentration of an ingredient of the selected beverage formulation. The ingredient may be a sweetener, such as a sugar. In response to the adjusting the ingredient, a concentration of at least one second ingredient may be automatically adjusted to form a recipe of a modified beverage formulation. In one embodiment, the user input adjusts a natural sugar and, in response, the carbon dioxide concentration is automatically adjusted. In another embodiment, carbon dioxide and another acid may be adjusted.

Abstract: Novel systems and methods for dispensing compositions, such as beverages, are provided. Novel beverage dispensers may be configured to receive one or more physiological parameters regarding a user, and in response, formulate at least one beverage recipe for dispensing. A beverage dispenser may wirelessly receive data from a biosensor. In certain embodiments, data from the biosensor may be used to alter the recipe to another existing beverage or a custom beverage. Non-physiological data may also be considered. In one embodiment, environmental and/or biographical data may be utilized. In another embodiment, exertion data may be calculated. The calculation of exertion data may receive inputs regarding at least one physiological parameter and/or non-physiological parameters to derive a second physiological parameter not being measured. Novel systems and methods may reduce costs associated with extra sensors and/or allow more accurate assessment of the user's exertion level.