Note: Descriptions are shown in the official language in which they were submitted.
FERMENTED SODA BEVERAGES
FIELD OF THE INVENTION
The present invention relates to the field of fermented soda beverages.
BACKGROUND
The first original 'sodas' / soft drinks or 'carbonated beverages' professed
healthful
and even medicinal properties given their composition of herbs, roots,
flowers, and
their fermentation as seen in the original root beer, ginger ales, and other
tonics.
However, over the last century, sugar-sweetened beverage "SSBs" have become
known as unhealthy beverages that deteriorate health, due to their containing
high
sugar and/or processed / artificial ingredients & preservative quantities.
These
beverages are sweetened with various forms of added sugars, such as regular
soda, fruit drinks, sports drinks, energy drinks, sweetened waters. Coffee and
tea
beverages are often also sweetened with added sugars. From 2011 to 2014, on
any given day, 6 in 10 youths and 5 in 10 adults in the US drank SSBs and
obtained
over 140 calories from their consumption. Canadians are also among the biggest
consumers of sweetened drinks, ranking 10th out of 80 countries. In 2018, per
capita soft drink yearly consumption was forecasted to approximately 68 liters
in
Canada.
The old-fashioned/traditional brands of sweetened drinks like CokeTM, PepsiTM,
7upTM, Ginger AleTM, and CrushTM still dominate collective tastes and
psychological
preferences. The Major Players (Market Share) for Carbonated Soft Drinks
Industry in Canada are The Cocoa-Cola Company 40.7%, PepsiCo inc. 14.9%,
and Cott Corporation 7.2%. A traditional high-fructose soda is made with
glucose
and fructose processed from fruit sugars. Studies show that for various
biological
reasons, drinking these in liquid form as a soda have detrimental effects
which are
onset more rapidly and directly than sugars in other forms, such as from the
fruit
itself which also contains fibers, vitamins, etc. They also contain artificial
colouring
and artificial flavouring and often preservatives.
High sugar beverages are more and more perceived as containing "empty
calories"
and as being extremely unhealthy and damaging to health, a fact supported by
various publications that indicate them as directly or indirectly causing
diabetes,
obesity, cardiovascular issues, strokes, etc. People suffered greatly from
sugar
consumption, and their numbers and backgrounds were varied and large. For
example, the number of Diabetic individuals soared in the last 8 years with an
increase of 47% from 2010 to 2020 in Quebec from 563 000 to 832 000 people,
according to Diabetes Quebec. Moreover, people trying to lose or control their
weight is increasing. Since 2003, the proportion of obese Canadians has
increased
17.5%. One in four adult Canadians, or about 6.3 million people, were obese in
1
Date Recue/Date Received 2022-08-25
2011-2012. Canadians between the ages of nine and 18 consume more than half
a litre of sugar-sweetened beverages a day on average, which will contribute
to
three million cases of obesity (...)" ¨ Statistics Canada website on Body
weight
and obesity: https://www.statcan.gc.ca/eng/help/bb/info/obesity.
Shockingly and notably, Type 2 Diabetes is in large part increased by
consumption
of sodas. The risk of developing Type 2 diabetes increases by more than 25% in
individuals who regularly consume sugary beverages compared to individuals who
don't. Moreover, Canadians are suffering from intestinal and digestive
problems,
mostly, stemming from sugars as this data collected from the 2018 Salon
International de l'Alimentation (SIAL) Canada reveals that more than 20
million
Canadians suffer from digestive disorders costing about $18 billion annually
in
health care costs and lost productivity according to the Canadian Digestive
Health
Foundation.
There is a surge in health movement ¨ healthy, clean eating, transparency in
brands and food sources. Worldwide, some cities, regions and entire countries
have regulated the sale of sugary drinks in some, or all sectors; for example,
bans
on sales in all government buildings including schools, hospitals, arenas,
libraries
and administrative buildings, etc, others have taxed these products, while
others
have required specific labels on these products to warn the consumers.
The demand for high sugar beverages is therefore declining. Since 2005, many
"alternative beverages" have appeared. This demand has seen the emergence of
countless beverages which are "healthier" than high-fructose or glucose soft
drinks, such as beverages made with artificial sweeteners like aspartame,
sucralose, etc, natural sweeteners like stevia, or other sources of sugar such
as
maple syrup, honey, cane sugar, etc); Kombucha beverages; and Kefir Beverages.
There is also a rebirth of "craft" beverages which impress with
characteristics of
healthier processing methods, or care in ingredient selection, whether or not
this
branding truly reflects the physical product. Many beverages, even if not
"crafted"
claim to include natural, and less-harmful ingredients than conventional
beverages
do.
Many sweetening agents have been used to produce sugarless or low-sugar
beverages. These formulations have hardly achieved the equal balance of health
and good taste, given stevia's unique bitterness or, on the other hand,
artificial
sweeteners (such as aspartame)' unhealthy properties, factually backed and
revealed by various scientific experts and published articles. These beverage
products often do not offer the desirable taste that people associate with
traditional
soft drinks. A key difficulty that healthy beverage producers must overcome in
order to achieve a good taste is the characteristic bitter taste of stevia
they use (in
any form - liquid, powder) in their formulas. Stevia is a coveted natural
sweetener
as it is a more natural, non-glycemic and cost-effective sweetener for
beverage
manufacturers.
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Date Recue/Date Received 2022-08-25
Currently, the use of steviol glycosides is limited by undesirable taste
properties
such as licorice, bitter, astringent, metallic tastes and aftertastes it
leaves behind
alongside the sweetness taste it confers. These undesirable taste
characteristics
tend to become more pronounced with increasing concentration, often cancelling
the advantages in using the stevia as sweetener in the first place. These
undesirable taste attributes become particularly pronounced in carbonated
beverages when the concentration of steviol glycosides exceeds 500 mg / L by
completely replacing sugar. Many conventional sweetening formulas
significantly
degrade the final product taste when used at this concentration.
(W02015023928A1)
Stevia notably lacks the roundness and depth of the taste of sugars which is
particularly noticeable in liquid (beverage) applications.
Most people expect a function, a "solution" from their beverages. Whether
vitamin
waters, smoothies, kombuchas, caffeine drinks, energy drinks, people want
beverages to contain more than just empty calories. Demanding a beneficial
purpose to the calories consumed, the days of functionality are here.
Moreover,
people have the extended subconscious expectation and desire for medicinal
value in their beverage. Something which supports and boosts them in their
lives.
Nowadays, it is expected from food products to impress a positive health
effect on
the human organism. Recognized as good carriers and distributors of nutrients,
bioactive components and other valuable components, trends now reflect
people's
awareness and desire to meet a balance between active life-style and high
nutritional demands for daily consumed foods.
For instance, since 2008, KombuchaTM has entered the market. Kombucha is a
low-sugar naturally fermented beverage, proving that consumers are demanding
healthy versions to traditional high-sugar sodas. US sales in 2017 increased
34.7%
to 556 million USD. Numbers are generally similar in Canada, with many new
Kombuchas companies launching every month. The rising popularity of Kombucha
is proof that alternatives positioned in-between sodas and health beverages
are
lacking. However, many people do not like the sour taste, acidity and vinegary
taste and texture of kombuchas, despite appreciating its apparent health
benefits.
Fermentation of a food or beverage has unique benefits. It produces numerous
valuable antimicrobial compounds like organic acids, hydrogen peroxide,
diacetyls
and bacteriocins which hinder unwanted bacterial growth within the product and
within the host (consumer). Fermentation can also increase the bioavailability
of
nutrients and of components, which can provide better metabolism, digestion
and
absorption of said foods. Diverse enzymes are also present in fermented foods.
All of this results in increased nutritional and quality attributes.
Milk kefir is a fermented milk made from cow milk, goat milk or coconut milk
and
milk kefir grains, whereas water kefir (also known as fruit kefir) is a
fermented
beverage made from sugar water, fruit juice, or coconut water and water kefir
3
Date Regue/Date Received 2022-08-25
grains. Both kefir grains contain live active yeast and bacteria. The taste of
any
particular kefir batch depends on the level of fermentation.
Therefore, it would be useful to be able to provide a beverage which is low in
sugar
or sugar free but also may have a health-boosting property, boosting people's
intestinal health without destroying their body with sugars and while
stimulating
their need for sensory pleasure and/or offering a refreshing functional
probiotic
and/or prebiotic beverage.
SUMMARY
According to an aspect of the present invention, there is provided a beverage
that
is an alternative to the detrimental and unhealthy soft drink beverages that
dominated the market in the last century.
According to an aspect of the present invention, there is provided a
carbonated,
beverage which by virtue of its design and its component, would satisfy some
of
the above-mentioned needs, and which would thus be an improvement in terms of
health benefits over other related beverages known in the prior art.
According to another aspect of the present invention, there is provided a
beverage
comprising water, a fermented culture, and CO2.
According to another aspect of the present invention, there is provided a
beverage
comprising water, a fermented culture, fruits and/or herbs extracts, flavours
and
CO2.
According to another aspect of the present invention, the fermented culture
comprises stevia leaves, monk fruit and/or water kefir.
According to another aspect of the present invention, the fermented culture
comprises stevia leaves and water kefir.
According to another aspect of the present invention, the beverage further
comprises prebiotics and/or probiotics.
According to another aspect of the present invention, the beverage comprises
prebiotics and probiotics.
According to another aspect of the present invention, the beverage further
comprises fruits extracts, herbal extracts, flavors, organic elements, or any
combination thereof.
According to another aspect of the present invention, the fruit extracts
and/or herb
extracts are from a fermented culture.
4
Date Recue/Date Received 2022-08-25
The objects, advantages, and other features of the present invention will
become
more apparent upon reading of the following non-restrictive description of
preferred
embodiments thereof, with reference to the accompanying drawings, and given
for
the purpose of exemplification only.
BRIEF DESCRIPTION OF THE DRAWINGS
Figure 1 illustrates a Kefir culture.
Figure 2 illustrates a Kombucha culture.
Figure 3 illustrates a Kvass culture.
Figure 4 illustrates 3 embodiments of beverages of the invention, with
different
flavors (cherry, lime, ginger).
DETAILED DESCRIPTION
The beverage is targeting the soda market where most soda beverages are not
good for the health due to the high quantity of acid, sugar, calories and
artificial
flavors and sweeteners, which negatively impact human wellness. Taste is a key
driver for soda customers to choose their drinks and despite the unhealthy
ingredients in soda beverages and the negative consequences on their health
and
wellness, they still consume soft drink beverages.
Soft drinks are called "soft" in contrast with "hard" alcoholic drinks. Most
of the soft
drink beverages include soda. Sodas comprise carbonated water (water
impregnated with pressurized carbon dioxide, originally made with sodium
bicarbonate). Soda water is similar to sparkling water in terms of the
presence of
minerals. The major difference between the two is that, unlike sparkling
water, soda water does not come naturally carbonated. Soda water becomes
carbonated when it is infused with added minerals.
The beverage is a new and unique product offering both traditional soda
drinkers
and health-conscious customers a combination of a healthy and tasty drink, so
they can enjoy the health aspect of the drink without compromising the
desirable
taste.
The beverage's formulation ensures that both healthy properties and impressive
taste are present in the beverage by using a unique ingredient for sweetening,
unique % of these ingredients in the composition (the recipe) and a thorough
design & development of taste. The goal is to bring healthiness back to sodas
and
to make sodas both healthy & tasty without compromising either taste or
health.
The beverage has a delicious taste with the added value of probiotic function.
It
combines all the wanted qualities of popular soda beverages and healthy
beverages on the market without compromising on taste.
Date Recue/Date Received 2022-08-25
The beverage is at crossroads between carbonated flavoured water, soda and
kombucha.
The beverage is made with a blend of fermented sweetener herbs and/or plants
and natural fruits and/or herbs extracts and/or flavors.
The extract can be made with the plant or parts thereof (seed, flower
(including
flower bud), fruit, leave, bark, root, etc.).
The plant or herb from which an extract is made can be, without limitation,
from
Achillea sp. (e.g., yarrow or Achffiea millefolium), Affium sp. (e.g., garlic
or Affium
sativum), algae, Apium sp. (e.g., celery or Apium graveolens), Art/urn sp.
(e.g.,
burdock), Arthrospira sp. (e.g., spirulina, Arthrospira platensis or
Arthrospira
maxima; a kelp), Aspalathus sp. (e.g., rooibos or Aspalathus linearis),
Asteraceae
sp. (e.g., chamomile), Astralagus sp., Ocimum sp. (e.g.,basil or Ocimum
basil/cum), Azadirachta sp. (e.g., neem or Azadirachta indica), Betula sp.
(e.g.,
birch), Bixa sp. (e.g.,annatto or Bixa orefiana), Camellia sp. (e.g., black
tea, green
tea, matcha tea or Cameffia sinensis), Cannabis sp. (e.g., Cannabis sativa,
Cannabis indica or Cannabis ruderalis), Capsicum sp. (e.g., cayenne or
Capsicum
frutescens), Cascara sp. (Rhamnus purshiana or Frangula purshiana),
Cinnamomum sp. (e.g., cinnamon), Coffea sp. (e.g., coffee or Coffea arabica,
Coffea robusta), Coriandrum sp. (e.g., coriander or Coriandrum
sativum),Cuminum
sp. (e.g., cumin or Cuminum cyminum), Curcuma sp. (e.g., turmeric or Curcuma
longa), Cymbopogon sp. (e.g., lemongrass or Cymbopogon schenanthus), Cyrana
sp. (e.g., artichoke or Cyrana cardunculus), Desmodium sp., Sam bucus sp.
(e.g.,
elder flower), Echinacea, Eucalyptus sp. (e.g., Eucalyptus obliqua), Euphrasia
sp.,
Filipendula sp. (e.g., meadowsweet or Filipendula ulmaria), Foeniculum sp.
(e.g.,
fennel or Foeniculum vulgare), Ginkgo sp., Serenoa sp. (e.g., saw palmetto or
Serenoa repens), Glycyrrhiza sp. (e.g., licorice or Glycyrrhiza glabra,
Handroanthus sp. (e.g., lapacho or Handroanthus impetiginosus), Hibiscus sp.,
Ocimum sp. (e.g., holy basil or Ocimum tenuiflorum), Hordeum sp. (e.g., barley
or
Hordeum vulgare), Humulus sp. (e.g., hop or Humulus lupulus), Hypericum sp.
(e.g., Saint-John's wort or Hypericum perforatum), Ilex sp. (e.g.,yerba mate
such
as Ilex paraguariensis), Lavandula sp. (e.g., lavender or Lavandula spica),
Lepidium sp. (e.g., maca or Lepidium meyenii), Medicago sp. (e.g., alfalfa or
Medicago sativa), Melissa sp. (e.g., lemon balm or Melissa officinalis),
Mentha sp.
(e.g., peppermint or Mentha piperita), Musa sp. (e.g., plantain or Musa
paradisiaca), Myrtaceae sp. (e.g., clove), Oregano, Panax sp. (e.g., ginseng),
Passifloroideae sp. (e.g., passion flower), Pauffinia sp. (e.g.,guarana such
as
Paullinia cupana, Pauffinia crysan or Pauffinia sorbilis), Petroselinum (e.g.,
parsley
or Patroselinum crispum), Pimpinefia sp. (e.g., anise or Pimpinella anisumn),
Piper
sp. (e.g., black pepper or Piper nigrum; kava kava or Piper methysticum),
Rhodiola
sp., Rosaceae sp. (e.g., agrimony), Rubus sp. (e.g., blackberry), Rubus sp.
(e.g.,
raspberry or Rubus ideaobatus), Salix sp. (e.g., white willow or Salix alba),
Salvia
sp. (e.g., rosemary or Salvia rosmarinus; sage or Salvia officinalis),
Satureja sp.
6
Date Regue/Date Received 2022-08-25
(e.g., savory), Silybum sp. (e.g., milk thistle or Silybum marianum), Siraitia
sp.
(e.g.,monk fruit Siraitia grosvenorii), Star anise, Stevia sp. (Stevia
rebaudiana or
Stevia phlebophylla), Tanacetum sp. (e.g., feverfew or Tanacetum parthenium),
Taraxacum sp. (e.g., dandelion or Taraxacum officinale), thyme, Tribulus sp.
(e.g.,
puncturevine or Tribulus terrestris), Triticum (e.g., wheat (including
wheatgrass) or
Triticum aestivum), Urtica sp. (e.g., nettle), valeriana sp. (e.g., valerian
or
Valeriana officinalis), Viola sp. (e.g., violet), Withania sp. (e.g.,
ashwagandha or
Withania somnifera), and/or Zingiber sp. (e.g., ginger or Zingiber
officinale).
In one embodiment, the plant or herb from which an extract is made can be,
without
limitation, from Achillea sp. (e.g., yarrow or Achffiea millefolium), Affium
sp. (e.g.,
garlic or Affium sativum), Apium sp. (e.g., celery or Apium graveolens),
Art/urn sp.
(e.g., burdock), Aspalathus sp. (e.g., rooibos or Aspalathus linearis),
Asteraceae
sp. (e.g., chamomile), Astralagus sp., Ocimum sp. (e.g.,basil or Ocimum
basil/cum), Betula sp. (e.g., birch), Camellia sp. (e.g., black tea, green
tea, matcha
tea or Cameffia sinensis), Curcuma sp. (e.g., turmeric or Curcuma longa),
Cymbopogon sp. (e.g., lemongrass or Cymbopogon schenanthus), Echinacea,
Eucalyptus sp. (e.g., Eucalyptus obliqua), Foeniculum sp. (e.g., fennel or
Foeniculum vulgare), Hibiscus sp., Ocimum sp. (e.g., holy basil or Ocimum
tenuiflorum), Ilex sp. (e.g.,yerba mate such as Ilex paraguariensis),
Lavandula sp.
(e.g., lavender or Lavandula spica), Lepidium sp. (e.g., maca or Lepidium
meyenii),
Melissa sp. (e.g., lemon balm or Melissa officinalis), Mentha sp. (e.g.,
peppermint
or Mentha piperita), Myrtaceae sp. (e.g., clove), Oregano, Panax sp. (e.g.,
ginseng), Passifloroideae sp. (e.g., passion flower), Petroselinum (e.g.,
parsley or
Patroselinum crispum), Rosaceae sp. (e.g., agrimony), Salix sp. (e.g., white
willow
or Salix alba), Salvia sp. (e.g., rosemary or Salvia rosmarinus; sage or
Salvia
officinalis), Satureja sp. (e.g., savory), Silybum sp. (e.g., milk thistle or
Silybum
marianum), Star anise Taraxacum sp. (e.g., dandelion or Taraxacum officinale),
thyme, Triticum (e.g., wheat (including wheatgrass) or Triticum aestivum),
Urtica
sp. (e.g., nettle), valeriana sp. (e.g., valerian or Valeriana officinalis),
Viola sp.
(e.g., violet), Withania sp. (e.g., ashwagandha or Withania somnifera),
Zingiber
sp. (e.g., ginger or Zingiber officinale),
Siraitia sp. (e.g.,monk fruit Siraitia
grosvenorii), and/or Stevia sp. (Stevia rebaudiana or Stevia phlebophylla).
In one embodiment, the plant or herb from which an extract is made can be,
without
limitation, from Echinacea, Oregano, Star anise and/or Thyme.
In one embodiment, the plant or herb from which an extract is made can be,
without
limitation, from Stevia sp. (Stevia rebaudiana or Stevia phlebophylla).
In one embodiment, the plant or herb from which an extract is made can be,
without
limitation, from Siraitia sp. (e.g.,monk fruit Siraitia grosvenorii). Monk
fruit is a
fermented culture (probiotic) and/or a sweetener.
In one embodiment, the beverage contains fermented kefir stevia culture (also
called water kefir) and extracts / flavours to specifically match with and
enhance
7
Date Regue/Date Received 2022-08-25
the final taste of the stevia. While traditionally, kefir ferments (reproduces
in water
& sugar formula), kefir in the beverage of the invention contains stevia leaf
liquid.
Some benefit of this fermentation is that it removes some of the bitter taste
of the
stevia, confers to the beverage a sweet taste and benefits of
biotransformation
such as organic acids, enzymes, peptides and/or nutrients.
In one embodiment, the beverage contains stevia.
In one embodiment, the beverage contains stevia and/or monk fruit. Monk fruit
has
little to no aftertaste when fermented. Whatever little aftertaste it has,
also
degrades.
In one embodiment, the beverage contains kefir alone and stevia powder alone
(not fermented stevia) or half half.
In one embodiment, the beverage is a carbonated, functional, sweet-tasting
beverage which is low in calorie count (preferably less than 30 cal per 355 ml-
bottle) and is composed of stevia kefir culture and natural fruit/herb
extracts.
In one embodiment, the beverage tastes sweet but has less than 5g of sugars
per
portion, preferably 0 total sugars.
In one embodiment, the beverage is free of any added sugars. The total
quantity
of sugars consists of the fruit juices which is lower than 5g per 355m1
bottle. In one
embodiment, the beverage contains no fruit juice. Comparatively, other
conventional sodas (Coke, 7up, Crush, Ginger beer, etc) usually contain from
28g
to 44g sugar and 135-200 calories per 355m1 bottle.
Table 1
Table of real quantities of sugar and' perceived sweetness level.
BRAND Mrotal Sugar per 355m1 Perceived sweetness level (per
355m1)
Broo Og Tastes ik( 18g
Soda (Coke, ]p, Ginger Ale) 35g (14/11:10rnl 28g - 34g
Energy drinks 18g (50100m1) 18g
Kombuch 13g (3g/100m1) 13g
Juice (orange, apple 25g (8g7100m1) 25g
In one embodiment, the beverage is with 95-100% organic ingredients and is
plant-
based.
In one embodiment, the beverage is certified non-GMO, gluten-free, ketogenic
friendly, dairy/lactose free, vegan, unpasteurized.
In one embodiment, the beverage is an innovative healthy drink made with a
blend
of fermented sweetener herbs and/or plants and/or natural fruits and/or herbs
8
Date Regue/Date Received 2022-08-25
extracts and/or flavors, forming a harmonized probiotic mixture rich in
beneficial
bacteria & their metabolites, and a delicious fizzy taste, which guarantee
both the
desirable health benefits and taste of soft drinks.
Some metabolites include but are not limited to: phytochemicals, peptides,
enzymes, plant phenols, organic acids, and/or peptides digestive. Organic
acids
include acetic acid, ascorbic acid, citric acid, lactic acid, malic acid,
oxalic acid,
pyruvic acid, succinic acid, and/or tartaric acid.
In one embodiment, the beverage is a soda comprising water, stevia or monk
fruit,
carbonation, strong intense flavours, probiotic blend sources from a
fermentation
batch. Optionally, the beverage contains fruit juice(s), and/or sea salt.
Fruit juice is
a source of vitamins and calcium. If the beverage does not contain fruit
juice(s),
vitamins and calcium can be added separately. In one aspect, due to the use of
flavour/extracts instead of juices, the reproduction of microorganisms is less
pronounced, and it has a lower transformational effect on the
flavours/extracts than
if juices/sugars were present in the formula. The acidification is less than
in other
live fermented beverages like kombucha.
In one embodiment, the beverage comprises water, fermented sweetener herb
(such as Kefir culture of stevia or monk fruit), extracts of fruits and/or
herbs,
flavours of fruits and/or herbs, optionally with acacia gum and CO2. In one
embodiment, there is 500-1000mg, more particularly 775mg of acacia per 355m1
portion (about 210mg per/100m1).
In one embodiment, the beverage contains yeast.
In another aspect, water is spring water, filtered water, carbonated water
and/or
tap water.
In another aspect, extracts of fruits & herbs are obtained, without
limitation, from
lemongrass, lime, lavender, juniper, wintergreen, orange, clementine, ginger,
lemon, red cherry, chamomile, and/or lavender.
In another aspect, the beverage is flavored as either "Old-fashioned" or
"Traditional" (such as Root Beer, Cream Soda or Orange Pop) or Fruity (such as
Litchi, Haskap, Coconut, Black cherry, Raspberry, Blueberry, Huito, Rosewater
Lemonade, Cam erise or any combination thereof). In one aspect there is only
one
fruit flavor. In one aspect, the fruit flavours are not more than two fruit
flavours. In
another aspect, the fruit flavours are a combination of at least 3, 4, 5 or 6
fruit
flavors. In another aspect, flavours such as black cherry and blueberry are
used in
combination with extracts in the beverage.
In another aspect, all or some of the beverage components are of organic
origin.
9
Date Regue/Date Received 2022-08-25
The health benefits combined with delicious taste may be achieved from the
stevia
kefir culture mixed with natural extracts of fruits and/or herbs. Thus, the
stevia may
be simultaneously a sweetening agent and a functional health element (a
ferment/culture rich with high nutrition value); while the extracts deliver
enjoyable
complex taste and aroma.
This kefir culture provides the beverage with beneficial health properties
that result
from the bioconversion of plant (such as stevia or monk fruit) compounds and
phytochemicals during fermentation process which create digestive enzymes,
phenols, peptides, and nutrients. Some beneficial properties of the kefir are
the
following: digestive, diuretic, supports liver and kidney functions, feeds and
supports intestinal microflora. Benefits are also present in general kefir
culture, not
just in the stevia kefir culture.
Both beneficial health properties and enjoyable taste combined offer a unique
experience for the customers which is not offered by others drinks on the
market.
In another aspect, there are prebiotics and/or probiotics in the beverage.
Probiotics are live microorganisms, such as lactic acid bacteria, that, when
administered in adequate amounts, confer a health benefit on the host. Live
probiotic cultures are part of fermented dairy products, other fermented
foods, and
probiotic-fortified foods.
In one embodiment, the beverage contains active live microorganisms at the
time
of bottling (the culture keeps fermenting slowly within the bottle, for a
certain period
of time).
Table 2
Lab results of microanalysis (2 month post-bottling)
MONTH 1
type UFIC/6 UFL7/355m1 TOTAL UR: per bottle
Aerobe moo 355000
RED SW 1.27 million
An erobe 7.5 Million :373 million
Aerobe 10, 350u
Yellom SKU 5.40 million
Anae[ obe 18 uue n.4 million
MONTH 2
Ub,C/13 UFC/355nil TOTAL UN: per bottle
Aerobe ,j3ou 3.3 million
REDSKU 2 billion
Art 5.5 million 2.0 billion
Aerobe 11 000 3.9 million
Yellow SKU 563 million
Ariaevobe 50 000 53 million
Above are lab test results for 2 months after the bottling date.
In another aspect, there are prebiotics in the beverage. Prebiotics are found,
without limitation, in acacia gum, banana, potato starch, Jerusalem artichoke,
Date Recue/Date Received 2022-08-25
chicory root, dandelion greens, garlic, leek, onion, asparagus, wheat bran,
whole
wheat flour. Prebiotics include, without limitation inulin, beta-glucans,
pectins,
gums, oligofructose and resistant starch. The concentration of prebiotics is
from
500mg to 1500mg per 355mL bottle, more preferably about 800 mL.
In another aspect, the beverage contains starch, more particularly, resistant
starches, such as plantain, green banana and/or potato.
In another aspect, the beverage contains lactic acid, helping to keep small
intestinal bad bacteria low and/or to balance the pH of the gut, etc.
The fermentation may be achieved with or without yeast. The fermentation is
achieved before the bottling process and/or may continue thereafter.
Fermentation
is batch fermentation, continuous fermentation, fed batch fermentation or
anaerobic fermentation, preferably batch fermentation. The fermentation is
lactic
acid fermentation or alcoholic fermentation, preferably lactic acid
fermentation. The
fermentation lasts between 10 and 180 days, preferably between 20 and 60 days
at a temperature lower than 30 C, at a pH <4 and Brix <4. The fermentation is
static or non static, preferable static.
In another aspect, strains used to ferment kefir are Lactobacillus (such as
Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus Paracasei,
Lactobacillus Rhamnosus, Lactobacillus Rheuteri, Lactobacillus Fermen turn,
Lactobacillus Plantarum, Lactobacillus Lactis, and/or Lactobacillus Cremoris)
and/or Bifidobacterium (such as Bifidobacteriurn Anima/is).
In another aspect, the culture is: symbiosis of yeasts (Schizosaccharomyces
pombe, Zygosaccharomyces bailii, Dekkera bruxellensis) and bacteria
(Acetobacter sp. and Gluconoacetobacter sp.) but is not limited to these.
Each ingredient is individually chosen and combined in the composition for its
contribution to a complex mouthfeel which results in a blend forming a unique
taste
with multiple dimensions. The fermented stevia kefir culture has strong and
harmonized differing tastes which integrate with extracts, which already
contribute
to adding a perfect harmony and intensity to the beverage. Also, this
composition
achieves a delicious taste with no stevia after-taste. It is unlike other
drinks that
use normal stevia in any form (liquid, powder, fermented or not) whose result
is a
one-dimensional flavour that makes the depth and complexity of flavour in such
beverages almost absent while in addition to having that after-taste of
stevia.
The extracts used and combined are chosen specifically to match with and
counter
the unique taste of the stevia (Formulation Design). Essences which match with
and/or hide/eliminate the stevia taste are preferably used, for example for
their
high volatility, roundness, complexity, or other notes.
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Date Recue/Date Received 2022-08-25
In one aspect, the steeping process makes the tastes blend together well.
Moreover, when flavour/extracts are used instead of juices, the reproduction
of
microorganisms is less pronounced, and it has a lower transformational effect
on
the flavours/extracts than if juices/sugars were present in the formula. The
acidification is less than in other live fermented beverages like kombucha.
In another aspect, the fermented sweetener herb is a stevia leaf culture which
is
also called a kefir fermentation. In one aspect, the process to obtain this
stevia
leaf culture contains the following steps: the stevia leaves are infused into
a liquid
tisane and optionally with leave(s) still left inside the liquid which is then
fermented
with kefir grains, resulting in a liquid that contains beneficial health
properties, as
microorganisms and phytochemicals are rendered more bioavailable through this
fermentation.
The fermentation method is quick at first, then slows down in the bottle
(while
continuing fermentation over the course of the 1-year shelf-life). The
probiotic
count improves as it ages, much like a good wine.
The beverage comprises a minimum of 109 UFC (1 billion) probiotic bacteria as
required by Quebec and or Canadian regulations. In one embodiment, the
beverage contains up to 2 x 109 UFC (2 billion). In one embodiment, the
beverage
contains up to 3, 4, 5, 6 x 109 UFC (3,4,5,6 billion).
In one aspect, the beverage contains enzymes and/or Bioflavonoids involved in
bodily functions. Enzymes are the basis of metabolic functions of our body
(liver,
digestion, etc).
Probiotics strains found in the beverage are curated, chosen, controlled
(unlike
kombuchas which contain unidentified mysterious bacteria). They are all
identifiable strains approved by Health Canada. Probiotics in the beverage are
all
native to the human digestive tract. Probiotics in the beverage have
noticeable
effects on the human body and digestive tract for example, with the use of B.
Animalis affects intestinal/digestive motility
Kombucha and Kevita contain high amounts of "unnecessary" and "general"
probiotics which are not identified, not counted and mostly are not native to
the
human digestive tract. They also contain yeasts and fungi. These fermented
beverages do many things wrong: first, they are often naturally carbonated
which
means that like a beer, the bubbles are foamy and "come back up" in the mouth.
Kombucha although all natural, tastes vinegary because of the nature of its
fermentation base (the bacteria used & the viscosity of the formula &
ingredients
itself). Kombucha's base liquid is a tea (black, green, white, etc). The SCOBY
(bacterial and yeast matrix/culture) which ferments Kombucha is very different
from the microorganism strains found in a water kefir. Kombucha has a
vinegarier
taste because of this unique SCOBY as well as its liquid base (tea)). Water
Kefir
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Date Regue/Date Received 2022-08-25
is not tea-based ¨ it is water or herbal infusion and its SCOBY culture is
different.
Kefir generally has a lighter, less acidic, less vinegary, less viscous taste.
The beverage is a soft drink and is pressure carbonated enhancing its
digestive
properties. Like a champagne, the finesse of bubble determines its worth. The
beverage is produced with curated, unique type of bacteria base (a curated
kefir
mix) which emits very low vinegar or sulfuric taste and will blend perfectly
with the
final flavours.
The beverage, with its bacterial choices, improves the taste of probiotic
sugar free
beverages. This prebiotic and probiotic, optionally enzymatic
functionality
combined with good taste of flavours keeps the beverage distinguishable from
soft
drink competitors. Low sugar replaced by stevia gives a leadership above
fruits
juices and sparkling waters, the latter two which contain either too much
sugar or
too little sweet taste. To crown the achievement, the use of stevia ensures
that
the sugary taste remains in the bottle even when the beverage keeps fermenting
within the bottle - never becoming vinegarier than necessary, in other words
like a
wine, it keeps its properties without losing taste, even improving in taste.
Unlike
sugar, Stevia remains sweet without causing further fermentation and
acidification.
In one embodiment, the beverage is kept at a temperature between 0 and 12 C,
preferably at 4 C.
Table 3. Comparative competitors
Source Sugar Characteristics Ingredients
content
(355m1)
Soft drinks 35g (Negatives) Water,
sugar,
fructose/glucose
-High sugar (aspartame), flavours,
-Caffeine CO2
-Detrimental to health
-No function/empty calories
Kombucha 13g (Negatives) water, stevia leaves,
acacia, cane sugar,
-Vinegary taste & smell
active kombucha
-Not mass appeal taste culture, hibiscus flower,
-Acidic black tea, red apple,
-Contains sugar orange peel, natural wild
-caffeine berry flavour, ginger
juice, natural strawberry
flavour, rose hips, green
tea*, xanthan gum, CO2.
Energy 18g (Negatives) Water, Sugar, Yerba
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Date Recue/Date Received 2022-08-25
Source Sugar Characteristics Ingredients
content
(355m1)
Drinks Mate, natural flavour,
-High sugar citric acid,
caffeine,
-Caffeine Xanthan gum, CO2.
Juices, 25g (Negatives) Juice (and sometimes
coconut added sugar)
water -High sugar content
Flavoured Og (Negatives) Water, flavour, CO2
waters
-Not sweet
-Watery taste
-No function
Zevia Og (Negatives) Water, flavour, stevia,
CO2
-Unpleasant stevia aftertaste
(metallic)
-No function
-No color
BROO Og (Positives) Water, ferment/ stevia,
extracts & flavours,
+Sweet taste + Og-low sugar, acacia, CO2
+Low calorie + Prebiotic
+Probiotic +Digestive
+Enzymes +Not Acidic,
+100% natural +0 Caffeine
Healthier sodas: Health is qualified using more natural (less processed)
sugars
and the use of more natural ingredients in a brand's formulation. Moreover,
the
branding usually contains other unprocessed (or less processed) ingredients,
fewer chemicals; the branding emphasizes naturalness, responsibility (ethics),
sustainability or a local aspect.
These sodas emerged in 2000's and we are seeing a revival or new "healthier'
sodas in the last few years. These brands use sugars which are less processed
and more "natural" than glucose-fructose, such as maple syrup, cane sugar
(brown, non-processed), agave syrup, a combination mix of stevia and sugar,
etc.
These beverages still have very high sugar content, usually over 20g per
portion
(we have seen up to 47g = 7 spoons, in one local craft soda). Many are found
in
natural health food stores and local grocery shops: StewartTM (cane sugar),
JonesTM (cane), Guru EnergyTM (cane), etc.
These brands still contain high amounts of sugars. If they use stevia as a
replacement sugar, it is only usually in combination with sugar. If only
stevia is
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Date Recue/Date Received 2022-08-25
used, it is usually only a carbonated flavoured water, and does not fit into a
soda
category (instead, it is a carbonated water like Perrier ¨ a substitute
competitor).
The difficulty that beverage companies face when trying to reduce the sugar
content in their beverages is that stevia is a difficult sweetening agent to
work with.
Stevia has a bitter aftertaste which is enhanced when present in a liquid.
Getting
rid if this bitter aftertaste is not obvious.
Contrary to these sodas, the beverage of the invention has no added sugars. It
has all the taste and none of the sugar of a regular soda.
In one aspect, all sugars consist of the fruit juices, totalling 5g maximum
per 355m1
portion. In one aspect, the sweetening agent used is a stevia which is a
natural
non-caloric herb. In one aspect, the sweetening agent is monk fruit.
Furthermore,
the beverage is functional: it contains prebiotics, probiotics, enzymes, and
bioflavonoids which boost metabolic activity and maintain intestinal health.
Kombucha
It is a fermented tea-based beverage containing low sugar. Many ancient
civilizations (Japan, Russia, etc) fermented beverages to improve the
digestive,
enzymatic, nutritious qualities. Kombucha is one such traditional grandmother
recipe beverage that was brought from Japan to California in 2005. Canada
followed in 2009. Most brands of kombucha use 100% natural ingredients
(juices/infusions/spices). The popularity of this beverage type has soared in
the
last 5 years, given that Kombucha is not only a 100% natural drink, low-sugar
drink,
but also a "living" beverage: it is a matrix of bacteria that are adapted to
transform
teas, similar to the way microorganism (yeast or bacteria) ferment a liquid to
produce beers, yoghurts, wines. Just like beer, kombucha contains bubbles that
are produced (excreted) by the metabolic activity (growth) of the yeasts &
microorganisms: by digesting the sugars in the formula, they "excrete" CO2
gas.
Some beers are decarbonated, and re-carbonated with CO2 after fermentation and
some beers retain their original "beer bubbles". The difference in texture is
apparent between these in that a carbonated beer is more controlled, the
spiciness
of the bubbles is lighter, less heavy on the digestion. With artificial
carbonation,
are less foamy beer burps. This process of bacterial transformation is the
reason
why Kombucha is low in sugar, as the bacteria (like how grape juice becomes
vinegary wine) consumes the sugar to transform the liquid in to an enzyme-rich
beverage. When a customer opens a kombucha, they smell and taste a certain
vinegary smell that is not masked up by the other ingredients. Certain
companies
have gone so far as to emphasize the vinegar taste benefits and make salty
fermented beverages.
Date Recue/Date Received 2022-08-25
Kefir beverage (such as Kevita brand)
Kefir is another type of ancient revivalist beverage. It is fermented like a
kombucha,
using bacterial source but made without tea base; the bacteria which ferment
kefir
are not adapted to tea, instead kefir is a fermented beverage made with a mild
floral/fruity infusion such as steeped berries, or just plain sugary water.
Kevita, a USA product, is the only visible brand of kefir-fermented beverage
on the
Canadian market. In USA, Kevita sells over 10 flavours, however only 3 are
sold
in Canada ("Mojito", "Acai-Berry" "Lemon-Cayenne").
Kevita has heavy foamy bubbles like kombucha. Kevita, originally a California
brand, was acquired by PepsiCo in 2014.
Notable differences between Kombucha & Kefir:
- Kombucha Scoby contains more yeast, and acetic acid bacteria (that
produce the vinegar/acid taste) are dominant bacterial species.
- Kefir grains contain less yeast and its dominant bacteria is lactic acid
bacteria (LAB) leading to improved taste but also has greater number of
gut-supportive probiotic bacteria strain (LAB) such as lactobacillus family
etc
Kvass
Kvass is a fermented cereal-based typically non-alcoholic or slightly
alcoholic (up
to 1%) beverage with a slightly cloudy appearance, light-brown colour and
sweet-
sour taste.
Kvass is a traditional malt-type beverage, popular in Poland, Baltic
countries,
Russia and Finland. Traditional home recipes call for stale, leavened
(sourdough)
bread such as rye bread to be used as a culture starter for the fermentation
process
of the beverage which results in a probiotic, bubbly drink. Commercial
production
involves other cultures - In industrial methods, kvass is produced from wort
concentrate combined with various grain mixtures.
Similar to other fermented beverages, it is either unflavoured or flavoured
with
berries, spices and juices during or after fermentation for taste.
Flavoured waters
Carbonated waters contain no sugar, no sweetener and only flavours. It is a
non-
sweet beverage with no added functional ingredients or benefits than of water
with
an added aroma. The increase in popularity and existence of this product
illustrates
the difficulty of using stevia or sweeteners in drink applications. Rather
than adding
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Date Regue/Date Received 2022-08-25
products, healthiness is increased by removal of an ingredient. Thus, rather
than
innovating, waters simply remove the sugars from popular drinks to render them
healthier or less damaging. Waters offer no real alternative, standing as a
neutral
alternative.
Brod' beverages:
Bro6 beverage is an advanced modernized version of the grandmother recipe. The
taste and function of the grandmother recipes are improved with innovation.
While
targeting flavour improvement, function is also targeted to offer health boost
beyond the simple grandmother recipes.
It is a kefir, it contains no tea, it is slow-brewed, in-bottle fermented, pre-
fermented
with specific bubble type & carbonated. As it uses a particular kefir ferment
that
avoids over-acidification and foamy heavy flavour. The taste is achieved by
aiming
a soda profile and compounded by satisfying texture with added intense
extracts
& flavours. Use of sweetener keeps the ferment controlled and less acidic.
Contrary to Kombucha, the beverage of the invention has
1)10w vinegar taste or smell
2) As the beverage continues to ferment within the bottle (as is normal for
any wine/beer/ferment) the benefit of using stevia and flavours is that the
multiplying probiotics will never cause the sweetness of the beverage to
diminish or the taste to change ¨ it will remain a consistently delicious
tasting
beverage throughout the shelf life. In the case of Kombucha, it becomes
more sour (vinegary) with time.
3) it contains no caffeine as is the case for Kombucha.
In addition, although the preferred embodiments of the present invention as
illustrated in the accompanying drawings comprise various components, and
although the preferred embodiments of the present evaporator system and
corresponding portion(s)/part(s)/component(s) (ex. door assembly, etc.) as
shown
consist of certain geometrical configurations, as explained and illustrated
herein,
not all of these components and geometries are essential to the invention and
thus
should not be taken in their restrictive sense, i.e. should not be taken so as
to limit
the scope of the present invention. It is to be understood, as also apparent
to a
person skilled in the art, that other suitable components and cooperation
there in
between, as well as other suitable geometrical configurations may be used for
the
present evaporator system and corresponding portion(s)/part(s)/component(s)
according to the present invention, as will be briefly explained herein and as
can
be easily inferred here from by a person skilled in the art, without departing
from
the scope of the present invention.
The beverage of the invention may enhance / improve health by reducing the
risks
of causing diabetes, obesity, cardiovascular issues, strokes, etc compared to
the
use of popular soft drinks.
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Date Recue/Date Received 2022-08-25
The beverage of the invention may have the following advantages for health
and/or
uses:
- its fermentation & prebiotics content may create an easy-to-digest
beverage, a beverage that may aid in digestion & in gut support;
- it may assist and encourage people in healthy lifestyle choices,
(especially
those overcoming health challenges like diabetes, cancer, cardiovascular
problems, where it is suggested to limit or severely restrict sugar
consum ption).
Although the present invention has been previously explained by way of
preferred
embodiments, it is to be understood that any modification to these preferred
embodiments is not considered changing nor altering the nature and the scope
of
the present invention. Indeed, the scope of the enclosed claim(s) should not
be
limited by the preferred embodiments set forth in the examples, but should be
given
the broadest interpretation consistent with the description as a whole.
All references disclosed herein, whether patent or non patent, are hereby
incorporated by reference as if each was included at its citation in its
entirety. In
case of conflict between reference and specification, the present
specification,
including definitions, will control.
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Date Recue/Date Received 2022-08-25
