CA3171217A1 - Fermented soda beverages - Google Patents

Abstract

The invention is about beverages comprising water, a fermented culture and CO2.

Description

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 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.

2 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.

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 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 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.

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) 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 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.

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 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 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, -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 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 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.

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.

Date Recue/Date Received 2022-08-25

Claims (7)

1. A beverage comprising water, a fermented culture, and CO2.

2. The beverage of claim 2, wherein the fermented culture comprises stevia leaves, monk fruit and/or water kefir.

3. The beverage of claim 1 or 2, wherein the fermented culture comprises stevia leaves and water kefir.

4. The beverage of any one of claims 1 to 3 further comprising prebiotics and/or probiotics.

5. The beverage of claim 4 comprising prebiotics and probiotics.

6. The beverage of any one of claims 1 to 5 further comprising fruits extracts, herbal extracts, flavors, organic elements, or any combination thereof.

7. The beverage of claim 6, wherein the fruit extracts and/or herb extracts are from a fermented culture.