It is already well known to release a gas (typically nitrogen) into a carbonated beverage such as beer, lager or stout on opening a container in which the beverage is stored to create a head when the beverage is poured into a glass. In this way, the beverage has the appearance of a draught beer, lager or stout.

There have been many proposals of different devices for releasing the nitrogen when the container is opened. Generally, the known devices operate by having nitrogen in a chamber within the container at a pressure higher than atmospheric pressure and in equilibrium with the pressure in a head space above the beverage. In this way, on opening the container, the pressure in the head space is released creating a pressure differential with the nitrogen in the chamber which causes the nitrogen to be forced from the chamber into the beverage creating the head.

A common type of device for storing the nitrogen is a hollow insert, typically a plastic moulding, which is fitted into the container during manufacture, often in a position where an orifice for discharging the nitrogen is below the surface of the beverage when the container is in an upright condition, as is usual when the container is opened by removing a closure such as a cap or ring pull.

The successful formation of a head through the controlled release of nitrogen which simulate the appearance of draught beers, lagers or stouts when canned or bottled beverages are opened is thought to have contributed to increased consumer acceptance of this type of beverage.

In addition, the release of the nitrogen can be perceived as improving the mouth feel or taste of the beverage which has further increased consumer demand for this type of canned or bottled beverage.

The market for canned or bottled beverages is huge with world-wide sales of a variety of different types of both alcoholic and non-alcoholic beverages.

These beverages generally have a limited life and it is usual for the cans or bottles in which they are contained to carry a sell-by or beverage-by date to prevent sale and/or consumption of beverages which may have become unpalatable, for example due to degradation of an ingredient in the beverage and/or due to a reaction between ingredients which is normally slow but which may be accelerated under certain conditions such as exposure to strong sunlight or elevated temperatures. Accordingly, handling and storage of bottled and canned beverages is often critical to maintaining the beverage in a condition suitable for consumption.

Non-alcoholic or soft beverages often contain a large number of ingredients to provide a desired colour or flavour and these can have an adverse effect on the storage life of the beverage.

Also, there is an increasing demand for non-alcoholic or soft beverages having a particular characteristic such as high energy

beverages for people involved in strenuous physical activity and vitamin beverages for people involved in health or fitness programmes. Some beverages may be intended to provide a combination of desirable characteristics.

These types of beverages are particularly susceptible to degradation of the ingredients over a period of time and it would be beneficial if the component (s) providing the particular characteristic could be kept separate from the beverage and mixed with the beverage immediately prior to consumption. This would not only prevent degradation of the component (s) but also result in an enhanced freshness due to the improved condition of the component (s) added to the beverage.

To this end, it is already known to provide one or more component (s) of a beverage in a separate compartment with means for rupturing a partition or membrane to allow the component (s) to be added to and mixed with the beverage prior to consumption, Such arrangements are often of complex construction, expensive to manufacture and rely on manual actuation of the rupturing means to release the stored component (s) into the beverage. This can result in unreliable operation with the loss of the benefits of the stored component (s) when the beverage is consumed.

The present invention is intended to provide a solution to some or all of the problems aforementioned.

Thus, it is a primary object of the present invention to provide a beverage package and a method of packaging a beverage in which at least one component of the beverage is stored separately and is released when a container for the beverage is opened so as to be mixed

with the beverage immediately prior to consumption. In this way, the physical action of opening the container is sufficient to release the component and additional manual actuation of a device for releasing the component is avoided. As a result, release and mixing of the component with the beverage may be achieved in a reliable, effective manner without any special operation or manipulation of the container by the user.

It is a further primary object of the present invention to provide a beverage package and a method of packaging a beverage in which at least one separately stored component of the beverage is released and mixed with the beverage in response to a pressure differential created when the container for the beverage is opened so as to release a higher than atmospheric pressure formed in a head space above the surface of the beverage when the container is sealed during manufacture. Such differential pressure provides a simple and effective motive force for dispensing the component to be added to the beverage which does not require any special mechanical device for releasing the component (s) to be added.

It is yet another primary object of the present invention to provide a beverage package and a method of packaging a beverage in which at least one separately stored component of the beverage may be provided in the form of a liquid or solid for addition to the beverage. In this way, the range and type of component which can be stored for release into the beverage is increased providing greater flexibility and choice for the manufacturer and consumer.

It is yet a further primary object of the present invention to provide a beverage package and a method of packaging a beverage having at

least one component stored separately for addition to the beverage having application to both alcoholic and non-alcoholic (soft) beverages which may be of the carbonated or non-carbonated (still) type. In this way, beverages of widely varying and diverse types can be produced having desirable characteristics or properties by adding one or more component (s) when the container is opened to consume the beverage.

In this way, the required characteristics or properties are obtained with little or no degradation of the added component (s). As a result, beverages may be obtained having the flavour, taste, aroma or other characteristic or property of a freshly prepared beverage.

Other features, benefits and advantages of the invention will be apparent to those skilled in the art from the description hereinafter of embodiments of a beverage package and method of packaging a beverage according to the invention.

According to a first aspect of the present invention there is provided a beverage package comprising an openable primary container containing a beverage under a pressure greater than atmospheric pressure and a secondary container within the primary container, the secondary container containing a component for adding to the beverage in the primary container prior to consumption thereof, the arrangement being such that the component is stored separately from the beverage when the primary container is closed and, when the pressure in the primary container is released, the stored component is released from the secondary container into the primary container for mixing with the beverage in the primary container prior to consumption thereof.

When closed, the pressure in the primary container may hold the secondary container closed to prevent release of the stored component

into the beverage and, when the primary container is opened to release the pressure, the secondary container is automatically opened to release the stored component into the beverage.

In a preferred arrangement, both the primary and secondary containers are maintained under a pressure greater than atmospheric pressure when the primary container is closed and, when the primary container is opened, the pressure in the primary container is released creating a pressure differential with the pressure in the secondary container that causes release of the stored component into the beverage.

Thus, according to a second aspect of the present invention there is provided a beverage package comprising an openable primary container containing a beverage and a gas at a pressure greater than atmospheric pressure in a head space, and a secondary container within the primary container, the secondary container containing a component for adding to the beverage in the primary container prior to consumption thereof and a gas in equilibrium with the gas in the head space when the primary container is closed, the arrangement being such that the component is stored separately from the beverage when the primary container is closed and, when the primary container is opened, the pressure in the head space is released creating a pressure differential with the gas in the secondary container whereby the stored component in the secondary container is forced from the secondary container into the primary container for mixing with the beverage in the primary container prior to consumption thereof.

By this invention, the contents of the secondary container are kept separate from the beverage in the primary container until the primary container is opened. In this way, any degradation which may otherwise

occur if the contents of the secondary container were added to the beverage during production is avoided. As a result, the desired flavour, taste, aroma or other property of the beverage may be enhanced by adding the contents of the secondary container to the beverage when the primary container is opened at the time it is desired to consume the beverage.

In this way, not only may the quality/freshness of the beverage be improved but also the storage/shelf life of the beverage may be increased. Thus, the risk of degradation prior to consumption due to exposure to sunlight and/or temperature variations or other factors that may have an adverse affect on the beverage if the contents of the secondary container were mixed with the beverage for any appreciable time before consuming the beverage is reduced. This has advantages for the manufacturer and retailer.

The contents of the secondary container may be a colouring agent, a flavouring agent or the like to alter the appearance, taste of the beverage. For example, bottles/cans of lemonade may be provided with secondary containers which, on opening, release colouring and/or flavouring agents to produce a range of beverages such as limeade, raspberryade, cherryade, strawberryade, orangeade etc. In this way, one basic or stock beverage may be produced and bottled/canned with an appropriate secondary container for converting the beverage to another beverage having a specific flavour and/or colour.

Alternatively or additionally, the contents of the secondary container may be chosen to provide the beverage with a desired property or characteristic. For example, the secondary container may contain a health supplement such as a vitamin and/or an energy supplement

which is added to the beverage when the primary container is opened immediately prior to consumption.

Where the contents of the secondary container produce a colour change, for example in the case of changing clear or colourless lemonade to a coloured limeade or the like, the release and mixing of the colouring agent may be used to provide a visual effect for the consumer by the use of a clear or transparent container for the beverage. The secondary container may also be clear or transparent so that the contents are visible prior to being discharged into the beverage.

Preferred materials for the primary and secondary containers are food grade plastics, glass or metals which can be moulded to the required shape. Thus, the primary container may be a bottle with a removable closure such as a screw cap for the user to open the bottle causing the contents of the secondary container to be released into the beverage, the secondary container may be a hollow insert.

Advantageously, the secondary container is arranged to release the contents below the surface of the beverage when the primary container is opened. In this way, the contents of the secondary container are released into the beverage when the primary container is opened.

Thus, the secondary container may be attached to the primary container, for example by food grade adhesive, so as to be submerged below the surface of the beverage in the normal upright position of the primary container. Alternatively, the secondary container may float or be suspended in the beverage with suitable weighting or loading to release the contents below the surface of the beverage when the primary container is opened. In a preferred arrangement, the

secondary container is attached to the base of the primary container to direct the contents upwards into the beverage.

Preferably, the secondary container has means such as a one-way valve or permeable membrane for equalising the gas pressures in the primary and secondary containers and creating the pressure differential when the primary container is opened to release the stored contents into the beverage.

Advantageously, the equilibration of the pressures is controlled to occur gradually over a period of time to prevent accidental or premature release of the contents of the secondary container. For example, where a permeable membrane is employed, the rate of gas permeation may be controlled to prevent a sudden increase in pressure in the secondary container. This is of particular benefit for a pressurised filling cycle such as used for carbonated beverages to prevent accidental or premature release of the contents of the secondary container. Additionally or alternatively, accidental or premature release of the contents may be prevented by providing the secondary container with a pressure relief device such as a bellows.

Preferably, the secondary container has means for introducing the contents into the beverage when the primary container is opened. For example, when the contents of the secondary container are a liquid at least one orifice may be provided to create a fine jet or spray. The size, shape, position and number of orifices may be chosen to provide any desired effect when the liquid is added to the beverage. The orifice may be temporarily closed by a plug of food grade material which is dissolved by the beverage so as to prevent leakage of the liquid during production of the beverage package. Alternatively, a

one-way valve may be provided to allow the liquid to flow out of the secondary container when the primary container is opened.

The gas in the secondary container may be in contact with the contents to be released into the beverage when the primary container is opened.

For example, where the contents are a liquid, the gas may be contained in a head space above the liquid so that the pressure differential created when the primary container is opened acts to release the liquid into the beverage. In this way, the gas may also be released into the beverage.

Alternatively, the gas in the secondary container may be kept separate from the contents to be released into the beverage when the primary container is opened. For example, the secondary container may be provided with a flexible membrane or diaphragm separating the gas from the contents with the pressure differential created when the primary container is opened acting on the membrane to release the contents into the beverage. In this way, the gas is retained in the secondary container and deformation of the membrane may be used to introduce a liquid or a flowable solid such as a powder or granules into the beverage.

In one arrangement, the secondary container is ruptured by the membrane to release the contents. For example, the membrane may be provided with a spike or similar formation that is operable in response to the pressure differential acting on the membrane to rupture a weakened portion of the secondary container such as a foil membrane and release the contents.

In another arrangement, the secondary container is self-opening to release the contents. For example, the secondary container may have a one-way valve or an openable flap or other suitable device operable in response to the pressure differential acting on the membrane to open and release the contents.

In a preferred arrangement, the stored component, e. g. a liquid or flowable solid such as a powder or granules, is contained in a rupturable capsule within the secondary container that is arranged to break open and release the component for mixing with the beverage in a controlled manner when the primary container is opened.

The capsule may be designed to be self-rupturing in response to the pressure differential created when the primary container is opened.

For example, the capsule may incorporate a bursting disc which is operable to rupture the capsule at a pre-determined pressure differential.

Alternatively, a puncturing device may be provided to rupture the capsule. For example, the capsule may be brought into contact with the puncturing device operable to rupture the capsule at a pre- determined pressure differential. Thus, the capsule may be displaced by the pressure differential to contact a blade, prong or similar puncturing device to pierce the capsule and release the contents.

Preferably, the capsule deforms and collapses when ruptured under the pressure differential to discharge the contents into the beverage. For example, the capsule may comprise a flexible container such as a bag, bellows or the like. Alternatively, the capsule may include a flexible membrane that is deformed by the pressure differential to release the

contents of the capsule into the beverage after the capsule has been ruptured.

According to a third aspect of the present invention there is provided a method of packaging a beverage comprising providing a primary container and a secondary container of smaller volume than the primary container, charging the secondary container with a liquid or solid and locating the secondary container in the primary container, charging the primary container with a beverage and sealing the primary container under a pressure higher than atmospheric pressure, whereby, when the primary container is opened the pressure is released causing the contents of the secondary container to be released into the beverage.

According to a fourth aspect of the present invention, there is provided a method of packaging a beverage comprising providing a primary container and a secondary container of smaller volume than the primary container, charging the secondary container with a liquid or solid and locating the secondary container in the primary container, charging the primary container with a beverage and sealing the primary container to form a primary head space containing a gas at a pressure higher than atmospheric pressure in the primary container, and charging the secondary container with gas from the primary container to substantially equalise the pressures in the primary and secondary containers so that, when the primary container is opened the primary headspace is vented to atmosphere creating a pressure differential between the primary and secondary containers whereby the contents of the secondary container are released into the beverage by the gas in the secondary container.

By the invented method, the contents of the secondary container are kept separate from the beverage in the primary container until the primary container is opened whereupon the contents are released into the beverage.

In the case of carbonated beverages, gas evolved from the beverage itself when the primary container is sealed may produce or assist in producing the pressure in the primary headspace.

Where the volume of gas in the beverage is low or in the case of non- carbonated (still) beverages, a liquid gas such as nitrogen or other inert gas may be introduced into the primary container. In this way, the gas evaporates when the primary container is sealed to produce or assist in producing the pressure in the primary headspace.

Preferably, the secondary container is arranged so that the contents are released below the surface of the beverage in the primary container to mix directly with the beverage prior to consumption. For example, the primary container may have an openable closure at one end and the secondary container may be located at the other end.

Advantageously, the secondary container has means such as a one-way valve or permeable membrane for introducing the gas to pressurise the secondary container and means for releasing the contents when the primary container is opened, for example a restricted orifice, one-way valve, or rupturable membrane.

The liquid or solid which is released into the beverage may be designed to alter or modify a property or character of the beverage prior to consumption. For example, the contents of the secondary

container may be chosen to change the appearance, flavour, or aroma of the beverage. Thus, the contents may include one or more of colouring agents, flavouring agents. Alternatively or additionally, the contents of the secondary container may be chosen to provide the beverage with a particular quality. For example, the contents may include vitamins or other health supplements and/or glucose or other high energy supplements.

The contents of the secondary container may be in the form of liquids or solids. Liquids are generally preferred as these are easier to release and mix with the beverage. Liquids may be provided in any suitable form, for example diluted or undiluted concentrates, syrups or the like. However, solids such as powders, granules or the like may be employed and this may be preferable in some cases.

The invention will now be described in more detail, by way of example only, with reference to the accompanying drawings wherein:- FIGURE 1 shows a secondary container for adding a liquid to a beverage in a beverage package according to a first embodiment of the present invention; FIGURES 2 to 5 show diagrammatically the progressive stages for producing a beverage package with the secondary container of Figure 1 according to the first embodiment of the present invention; FIGURE 6 shows diagrammatically the effect on opening the beverage package of Figures 2 to 5 prior to consumption of the beverage;

FIGURES 7 to 23 show alternative versions of secondary container for the beverage package shown in Figures 2 to 6; FIGURE 24 shows a secondary container for adding a liquid to beverage in a beverage package according to a second embodiment of the present invention; FIGURES 25 to 28 show diagrammatically the progressive stages for producing a beverage package with the secondary container of Figure 24 according to the second embodiment of the present invention; FIGURE 29 shows diagrammatically the effect on opening the beverage package of Figures 25 to 28 prior to consumption of the beverage; FIGURES 30 and 31 show an alternative version of secondary container for the beverage package shown in Figures 25 to 29; and FIGURE 32 shows a secondary container for adding a solid material to a beverage in a beverage package according to a third embodiment of the present invention.

Referring first to Figures 1 to 6 of the accompanying drawings, a first embodiment of a beverage package according to the present invention is shown including a generally cylindrical bottle 1 having a flat base 2 at one end to allow the bottle 1 to be free-standing for storage and point of sale display, for example on a shelf.

The cylindrical wall 3 of the bottle 1 tapers slightly towards the other end terminating in a cylindrical neck 4 of reduced diameter defining an opening 5 through which the bottle 1 can be filled with a beverage 6 and later emptied when the beverage 6 is consumed.

In this embodiment, the beverage 6 is a carbonated soft beverage, for example lemonade, and the bottle 1 is made of a clear or transparent food grade plastics, for example a moulding of polyethylene.

Alternatively, the bottle 1 may be made of clear or transparent glass.

The neck 5 has an external screw thread 7 for mounting a screw cap 8 having a complementary internal screw thread 9 for releasably closing and sealing the opening 5. The screw cap 8 may be secured with a tear-off tab (not shown) which must be removed when the bottle 1 is opened for the first time. Such tab provides a tamper-proof fastening which ensures the integrity of the bottle 1 and prevents the contents of the bottle 1 being altered prior to purchase and consumption by the end user.

The bottle 1 forms the main or primary container for the beverage 6 and an auxiliary or secondary container in the form of a hollow insert 10 is positioned in the empty bottle 1 and attached to the base 2 with a food grade adhesive prior to filling the bottle 1 with the beverage 6.

In this embodiment, the insert 10 is made of clear or transparent food grade plastics, for example a moulding of polyethylene, but this is not essential and the insert 10 could be made of an opaque or non-

transparent plastics. Alternatively, the insert 10 could be made of metal or glass.

As best shown in Figure 1, the insert 10 is pre-filled with a liquid 11 through a one-way inlet valve 12, for example a reed valve, leaving a head space 13 within the insert 10. The insert 10 has an outlet in the form of a small orifice 14 at one end of a tube 15.

The other end of the tube 15 extends below the surface of the liquid 11 in the normal upright position of the bottle 1 and extends above the surface of the liquid 11 when the bottle 1 is inverted during production of the beverage package as described later.

In this embodiment, the orifice 14 is permanently open. The diameter of the orifice 14 may be adjusted to suit various applications, to minimise leakage and to enhance the mixing effect on opening.

Alternatively, the orifice 14 may be temporarily closed by a plug of food grade material which is dissolved by the beverage 6 after filling.

Figure 2 shows the bottle 1 with the insert 10 attached prior to filling with the beverage 6, Figure 3 shows the bottle 1 filled with the beverage 6 to leave a head space 16 above the surface of the beverage 6, and Figure 4 shows the bottle 1 closed and sealed by the screw cap 8.

When the bottle 1 is sealed, CO2 dissolved in the beverage 6 is maintained in solution by a gas pressure higher than atmospheric pressure in the head space 16.

In this embodiment, the beverage 6 is lemonade which contains a relatively high volume of CO2 in solution and the head space 16 may be pressurised by CO2 which comes out of solution after the bottle 1 is closed and sealed. This may supplement gas pressure produced by CO2 trapped during the bottling procedure.

Alternatively or additionally, a liquid gas such as nitrogen having low solubility in the beverage 6 may be added during the bottling procedure. The liquid gas evaporates when the bottle 1 is sealed to pressurise the head space 16.

The closed and sealed bottle 1 containing the beverage 6 is then inverted as shown in Figure 5. This may cause some of the CO2 to come out of solution further increasing the pressure in the head space 16.

The inlet valve 12 of the insert 10 is now exposed to the pressure of the gas in the head space 16 formed at the upturned base end of the bottle 1 and the orifice 14 is submerged below the surface of the beverage 6.

The liquid 11 in the insert 10 is prevented from escaping by the arrangement of the tube 15 which extends above the surface of the liquid 11 when the bottle 1 is inverted and/or by the pressure of the beverage 6 in the bottle 1.

The pressure of the CO, in the head space 16 exceeds the pressure existing in the head space 13 of the insert 10. Consequently, COz enters the insert 10 through the inlet valve 12 to increase the internal pressure in the head space 13 of the insert 10 until an equilibrium is

reached at which the pressure inside the insert 10 is substantially the same as the pressure in the bottle 1.

The insert 10 is now primed and the bottle 1 can be re-inverted to its original or normal upright position as shown in Figure 4. In this condition, the liquid 11 in the insert 10 is stored and kept separate from the beverage 6 in the bottle 1 by the equalisation of the pressures in the insert 10 and the bottle 1.

The bottle 1 is now ready for labelling and any other post bottling procedures to be carried out prior to shipment to retailers, wholesalers or other outlets for sale to consumers.

Figure 6 shows the effect when the bottle 1 is opened to consume the beverage 6. The pressure in the head space 16 in the bottle 1 is released when the seal is broken as the screw cap 8 is removed and the beverage 6 is now at atmospheric pressure.

The gas in the head space 13 of the insert 10 is still at a pressure higher than atmospheric pressure creating a pressure differential which causes the liquid 11 in the insert 10 to be forced up the tube 15 and through the orifice 14 into the beverage 6. The liquid 11 is released into the beverage 6 in a jet or spray which promotes mixing with the much larger volume of the beverage 6 in the bottle 1.

In this exemplary embodiment, the beverage 6 is lemonade and the liquid 11 in the insert 10 contains colouring and flavouring agents to produce limeade or any other similar lemonade based beverage such as strawberryade, raspberryade, cherryade, orangeade etc.

By forming the bottle 1 and insert 10 from clear plastics, the release of the liquid 11 and the change in colour of the beverage 6 can be seen. This provides an effect which consumers may find interesting, especially children who can watch the colour of the beverage 6 changing prior to consumption.

The visual effect created when the liquid 11 is discharged into the beverage 6 may be controlled by the physical characteristics of the liquid 11, eg. viscosity. Alternatively or additionally the position or shape of the orifice 14 may be selected to provide a desired visual effect and more than one orifice 14 may be provided.

Additionally or alternatively, the insert 10 may be provided in a particular shape to produce a desired visual effect. For example, Figure 7 shows an insert 10 for the beverage package above-described in the shape of a genie's lamp 17 arranged to discharge the liquid 11 into the beverage 6 from a spout 18 to create the effect of smoke.

In use, the insert 10 is attached to the base 2 of the bottle 1 and pressure inside and outside the insert 10 equilibrated via non return inlet valve 12 as described previously so that a pressure differential is created when the bottle 1 is opened causing the liquid 11 to be forced through tube 15 and dispensed at the end of the spout 18.

Other modified versions of the insert 10 for use in the beverage package of Figures 2 to 6 are shown in Figures 8 to 23. Each of these versions is described in so far as necessary to understand any differences compared to other versions and, unless described, the operation of these versions will be apparent from the description

already provided. For convenience, like reference numerals are used to indicate corresponding parts in each of the versions.

In Figure 8, the insert 10 is provided with a one-way outlet valve 20, for example a reed valve. The valve 20 allows the liquid 11 to be discharged from the insert 10 when the bottle 1 is opened as described previously but prevents leakage of the liquid 11 into the beverage 6 or vice versa prior to opening the bottle 1.

In Figure 9, the insert 10 is provided with a flexible, convoluted wall portion 21, for example a bellows. The wall portion 21 prevents accidental or premature firing of the insert 10 when a temporary increase in pressure within the bottle 1 is released without opening the bottle 1.

For example, if the bottle 1 is deformed by the application of external pressure such as by squeezing, the pressure in the bottle 1 will increase which in turn may cause an increase in pressure within the insert 10. When the deforming force is released, the pressure in the bottle 1 will fall but any pressure increase in the insert 10 is trapped giving rise to a pressure differential which may cause premature firing, especially if the deforming force is applied more than once causing the pressure differential to build-up.

The wall portion 21 allows the insert 10 to expand to accommodate the pressure differential and prevent the insert 10 firing. The expansion of the insert 10 is chosen so that, when the bottle 1 is opened, the pressure differential is sufficient to fire the insert 10 and release the liquid 11 into the beverage 6.

In Figure 10, the insert 10 is initially pre-filled with a solid 22, for example a powder or granules, and the inlet valve 12 is designed to admit gas and liquid during equilibration of the pressures in the insert 10 and bottle 1 to prime the insert 10.

In this way, a small volume of the beverage 6 is admitted to the insert 10 to dissolve the solid 22 forming a liquid for later release into the beverage 6 when the insert 10 is fired.

Pre-filling the insert 10 with a solid 22 rather than a liquid 11 and then dissolving the solid 22 within the insert 10 prior to release into the beverage 6 may facilitate manufacture and can usefully be used if contact with the beverage 6 admitted to the insert 10 during priming does not lead to a significant reduction in the shelf-life of the product.

In particular, pre-filling the insert 10 with the solid 22 may prevent accidental or premature release of the contents of the insert 10 during a pressurised filling cycle typically used for carbonated beverages.

In Figure 11, the insert 10 is provided with an internal flexible membrane 23 creating separate chambers 24,25 within the insert 10 for the liquid 11 and the gas introduced into the insert 10 via inlet valve 12 to prime the insert 10.

The membrane 23 is deformed by the pressure differential created when the bottle 1 is opened to force the liquid 11 out of the insert 10 into the beverage 6 through the one-way outlet valve 20. When the liquid 11 has been discharged, the membrane 23 adopts the position shown in dotted lines.

The membrane 23 prevents the gas in the chamber 25 escaping into the beverage 6 which may be preferable for certain beverages where the presence of bubbles in the beverage 6 may not be expected by the consumer and/or may be undesirable.

In Figure 12, the liquid 11 is again separated from the gas in chamber 25 by the flexible membrane 23. The insert 10 is provided with a flap 26 integrally formed out of the wall of the insert 10, for example by stamping, for releasing the liquid 11 into the beverage 6.

The flap 26 is initially sealed and held down by a food grade adhesive 27 during manufacture of the insert 10. The adhesive 27 is dissolved slowly by the beverage 6 to free the flap 26 which remains sealed under the pressure in the bottle 1.

When the bottle 1 is opened, the pressure differential created acts on the membrane 23 and, due to the liquid 11 being substantially incompressible, causes the flap 26 to open and the liquid 11 is released into the beverage 6 by deformation of the membrane 23.

Figure 13 shows an alternative form of the flap shown in Figure 12 comprising a spring flap 28 which is self-closing to retain the liquid 11 in the insert 10. The flap 28 is opened when the pressure differential created on opening the bottle 1 overcomes the biasing force holding the flap 28 closed. The flap 28 may be formed integrally out of the wall of the insert 10.

In Figure 14, the liquid 11 is again separated from the gas in chamber 25 by the flexible membrane 23. The insert 10 is provided with a rupturable closure such as a foil membrane 29 secured by a

plastics cap 30. The flexible membrane 23 is provided with a spike 31.

When the bottle 1 is opened, the flexible membrane 23 is deformed by the pressure differential causing the spike 31 to rupture the foil membrane 29 releasing the liquid 11 into the beverage 6.

In Figure 15, the liquid 11 to be released into the beverage 6 is contained in a separate rupturable capsule 32 within the insert 10.

The capsule 32 is in the form of a flexible balloon of food grade material attached to the insert 10 by a weld 33 or other suitable means so as to be spaced from the inner end 34a of an outlet tube 34.

The capsule 32 divides the interior of the insert 10 into two chambers 35,36. The outlet tube 34 communicates with the chamber 35, and the inlet valve 12 communicates with the chamber 36.

On priming the insert 10, tube 15 is open and the pressure in chamber 35 is the same as the pressure in the bottle 1 and is equilibrated with the pressure in chamber 36 by gas admitted from the head space 16 via inlet valve 12.

In this way, the pressures acting on the capsule 32 are balanced and the capsule 32 remains in position spaced from the inner end 34a of the outlet tube 34.

When the bottle 1 is opened, the pressure in the headspace 16 is released and the pressure in the bottle 1 reduces to atmospheric pressure. At the same time the pressure in the chamber 35 reduces to atmospheric pressure via the open outlet tube 34 while the pressure of

the gas in the chamber 36 remains at a higher pressure trapped by the capsule 32.

The resulting pressure differential causes the capsule 32 to stretch and deform towards the inner end 34a of the outlet tube 34 which is shaped to pierce the capsule 32 releasing the liquid 11 which is then discharged through the outlet tube 34 into the beverage 6.

Figure 16 shows an alternative form of capsule 32 having a dome- shaped body 37 closed on the underside by a flexible diaphragm 38 and provided on the topside with a rupturable membrane 39.

The capsule 32 is attached to the insert 10 by a flexible annular seal 40 which divides the interior of the insert 10 into two chambers 35,36 similar to the previous embodiment. Outlet tube 34 communicates with the chamber 35 and non-return inlet valve 12 communicates with the chamber 36.

On priming the insert 10, the pressures in the chambers 35,36 are equalised with each other and with the pressure outside the insert 10.

In this condition, the rupturable membrane 39 is located adjacent to and spaced from the inner end 34a of the outlet tube 35 and the flexible diaphragm 38 is exposed to the pressure in chamber 36.

When the bottle 1 is opened, the pressure in the headspace 16 is released and the pressure in the bottle 1 reduces to atmospheric pressure. At the same time, the pressure in the chamber 35 reduces to atmospheric pressure via the open outlet tube 34 while the pressure of the gas in the chamber 36 remains at a higher pressure trapped by the seal 40.

The resulting pressure differential acts on the diaphragm 38 and, due to the liquid 11 being relatively incompressible, causes the capsule 32 to be deflected towards the outlet tube 34 where the membrane 39 is ruptured on the inner end 34a to release the liquid 11.

The pressure within chamber 36 then deforms the diaphragm 38 into the body of the capsule 32 to force the liquid 11 out of the capsule 32 through the outlet tube 34 into the beverage 6.

Figure 17 shows a modification to the insert 10 shown in Figure 16 in which the capsule 32 is located and secured in the insert 10 by attaching the diaphragm 38 to the wall of the capsule 32. The operation of this insert 10 is the same as that of Figure 16.

Figure 18 shows another version in which the capsule 32 is initially sealed by a ball 41 secured by adhesive. The ball 41 is spaced from the inner end 34a of the outlet tube 34 when the insert 10 is primed.

When the bottle 1 is opened, the pressure differential created across the diaphragm 38 causes the capsule 32 to move towards the outlet tube 34 where the ball 41 is released by contact with the inner end 34a. The ball 41 is heavier than the liquid 11 in the capsule 32 and falls away from the tube 34 to allow the liquid 11 to be introduced into the beverage 6.

In Figures 19 to 21, the capsule 32 comprises a bag 42 filled with the liquid 11 and sealed by a rupturable closure in the form of an annular bursting disc 43.

The bag 42 is made of flexible food grade material such as a metal foil or plastic film. The disc 43 is made of food grade plastics such as low density polyethylene (LDPE) and may be a moulding, for example and injection moulding.

The disc 43 has a centre portion 44 of dished shape connected by a web 45 to a rim 46. The web 45 acts as a hinge to allow the centre portion 44 to flip over from one side of the rim 46 to the other side in response to a pre-determined pressure acting on the centre portion 44.

The centre portion 44 is also formed with lines of weakness 47 which are designed to rupture when the centre portion 44 flips over to release the liquid 11. In this embodiment, four lines of weakness 47 extend radially from the centre to the web 45 and are uniformly spaced apart in the circumferential direction but it will be understood the number and spacing of the lines of weakness 47 may be varied from that shown.

The insert 10 has a cylindrical body 48 and a nozzle plate 49 which may be made by moulding, for example injection mouldings. The body 48 is closed at one end and the capsule 32 is received in the open end. The rim 46 of the disc 43 seats on and is secured to the open end of the body 48 by adhesive, welding or other suitable means.

The nozzle plate 49 has an annular rim 50 and a frusto-conical centre portion 51 with a central hole 52. The rim 50 fits over and is secured to the rim 46 of the disc 43 by adhesive, welding or other suitable means. The frusto-conical centre portion 51 extends away from the capsule 32 to define an outlet chamber 53.

The capsule 32 defines with the body 48 a closed chamber 54 within the insert 10. The chamber 54 communicates with the exterior of the insert 10 via a membrane 55 of permeable material which allows gas to pass through at a significantly faster rate than liquid although the actual gas permeability is still low for reasons explained below.

The insert 10 is shown with one membrane 55 provided locally in the wall of the body 48 but it will be understood that more than one membrane 55 may be provided if desired. Alternatively, the body 48 of the insert 10 itself could be made entirely of a suitable permeable material.

In use, the insert 10 is secured in the bottle 1 and primed as described previously when the bottle 1 is filled and closed. During the filling and priming operation, the centre portion 44 of the disc 43 is in its initial position shown in Figures 19 and 21 and can withstand the pressure of beverage 6 in the outlet chamber 53 without rupturing.

When the bottle 1 is opened, the pressure in the headspace 16 is released and reduces to atmospheric pressure. At the same time, the pressure of gas in the chamber 54 of insert 10 remains at a higher pressure and is prevented from escaping rapidly through the membrane 55.

The resulting pressure differential acts on the bag 42 and, due to the liquid 11 being relatively incompressible, causes the centre portion 44 of the disc 43 to flip over from the initial position shown in the Figures 19 and 21.

This causes the centre portion 44 to rupture along the lines of weakness 47 thereby opening the bag 42 and releasing the liquid 11 into the outlet chamber 53. The liquid 11 is discharged from the outlet chamber 53 through the hole 52 in the nozzle plate 49 into the beverage 6. The hole 52 may be shaped to create any desired effect when the liquid 11 is discharged.

The bag 42 is made of flexible material which allows the bag 42 to deform and collapse under the pressure of the gas in the chamber 54 to ensure substantially all of the liquid 11 is dispensed into the beverage 6.

By the use of the membrane 55, the equilibration of the pressures inside and outside the insert 10 is achieved in a controlled manner.

This delays priming the insert 10 and prevents premature firing of the insert 10 to release the liquid 11 into the beverage 6 during the pressurised filling cycle.

Thus, the pressure inside the insert 10 is initially less than the pressure of the beverage 6 and the permeability of the membrane 55 prevents any sudden increase in the pressure inside the chamber 54 when the bottle 1 is filled and closed.

For some applications of the insert 10, it may even be possible with use of the membrane 55 to achieve equilibration of the pressures inside and outside the insert 10 without inverting the bottle 1. This may allow the insert 10 to be attached to the bottle 1 at any desired position.

Thus, where the beverage 6 is carbonated or otherwise contains gas under pressure, the permeation rate of the gas may be sufficient to achieve equilibration of the pressures inside and outside the insert 10 after filling with the bottle 1 in its upright condition.

By the use of the disc 43 which bursts, the capsule 32 is self-rupturing and no separate puncturing device is required. This reduces the number of components for assembly of the insert 10 and the disc 43 remains in one piece after bursting. As a result, no fragments are produced on bursting that could escape into the beverage 6 and be consumed.

Furthermore, the outlet chamber 53 ensures the integrity of the insert 10 is maintained after firing and that there are no parts which are accessible and could cause an injury if the insert 10 was removed from the bottle 1 after the beverage 6 has been consumed.

In Figures 22 and 23, the capsule 32 containing the liquid 11 comprises a bag 42 closed and sealed by a flexible, rupturable membrane 56 of food grade material such as a metal foil or plastics film.

The capsule 32 is located in the body 48 of the insert 10 on the underside of an annular reaction plate 57. The reaction plate 57 is made of food grade material and is secured around the peripheral edge between the rim 50 of the nozzle plate 49 and the open end of the body 48.

The plate 57 has a central hole 58 and two prongs 59 which extend inwardly from the marginal edge of the hole 58 towards each other and

lie within the plane of the plate 57. The prongs 59 are of triangular shape and the pointed tips are spaced apart. The number and shape of the prongs 59 may be altered from that shown.

In use, the insert 10 is secured in the bottle 1 and primed as described previously when the bottle 1 is filled and closed. During the priming operation, the capsule 32 covers and seals the hole 58 in the plate 57 with the membrane 56.

When the bottle 1 is opened to consume the beverage 6, the pressure in the bottle 1 reduces to atmospheric pressure and the gas in the chamber 54 is prevented from escaping rapidly through the membrane 55.

The resulting pressure differential acts on the bag 42 and, due to the liquid 11 being relatively incompressible, causes the membrane 56 to deform into the hole 58. As a result, the membrane 56 is punctured by the prongs 59 to release the liquid 11 into the outlet chamber 53 from where it is discharged into the beverage 6 through the hole 51.

The bag 42 deforms and collapses under the pressure of the gas in the chamber so that substantially all of the liquid is dispensed into the beverage 6 as described previously.

It will be appreciated that pre-packing the liquid 11 in a rupturable capsule 32 for assembly in the insert 10 as described in the versions of Figures 15 to 23 has advantages both for manufacture of the insert 10 and also for packaging of the beverage 6.

Thus, the volume of the liquid 11 can be accurately controlled and the liquid 11 is stored free from risk of contamination and/or deterioration by contact with the gas and/or any beverage 6 that may enter the insert 10. Also, escape or leakage of the liquid 11 into the beverage 6 is prevented until the capsule 32 is ruptured on opening the bottle 1.

Furthermore, rupturing of the capsule 32 occurs within the insert 10 preventing any parts of the insert 10 separating and creating a safety hazard. For example if fragments of the ruptured capsule 32 were released into the beverage 6 and consumed by the purchaser.

The inserts 10 described thus far are intended to be attached to the bottle 1, preferably at the base to facilitate priming the insert 10 as described. Figures 24 to 29 show a beverage package according to a second embodiment of the invention in which an insert 10 can be located freely within the bottle 1.

As best shown in Figure 24, the insert comprises an inlet chamber 60 and an outlet chamber 61 separated by an internal partition wall 62.

The chambers 60,61 communicate with each other through a tube 63.

The tube 63 extends away from the partition wall 62 on each side to allow transfer of gas between the chambers 60,61 but prevent exchange of liquid between the chambers 60,61.

The inlet chamber 60 is provided with a non-return inlet valve 64 to allow gas and liquid to enter the inlet chamber 60. The outlet chamber 61 is provided with an outlet tube 65 forming part of a siphon 66.

The insert 10 is charged with a liquid 11 introduced into the outlet chamber 61 via the outlet tube 65 of the siphon 66. For this, the insert 10 can be inverted from the position shown in Figure 24 and the tube 63 prevents the liquid entering the inlet chamber 60.

Referring now to Figures 25 to 29, Figure 25 shows a bottle 1 in its normal upright condition with the cap 8 removed and the insert 10 positioned inside the bottle 1 and resting freely at the bottom of the bottle 1 prior to filling with the beverage 6.

Figure 26 shows the bottle, 1 filled with the beverage 6 to leave a headspace 16 above the surface of the beverage 6. The volume of the liquid 11 contained in the insert 10 is chosen so that the insert 10 has a positive buoyancy and floats on the surface of the beverage 10.

A gas pressure higher than atmospheric pressure exists and/or is created in the headspace 16 when the bottle 1 is closed and sealed by attaching the screw cap 8 as shown in Figure 27.

The inlet valve 64 of the insert 10 is exposed to the pressure of the gas in the headspace 16 formed above the beverage 6 at the top of the bottle 1. The gas pressure inside the insert 10 is atmospheric pressure and gas enters the insert 10 via inlet valve 64 until the pressures inside and outside the insert 10 are equilibrated.

In addition to gas entering the insert 10, a small amount of the beverage 6 also enters the inlet chamber 60 via the inlet valve 64.

The position of the end of the tube 63 in the inlet chamber 60 prevents the beverage 6 admitted to the inlet chamber 60 passing to the outlet chamber 61.

In this way, the beverage 6 is maintained separate from the liquid 11 in the outlet chamber 61. However, the presence of the beverage 6 in the inlet chamber 60 alters the buoyancy of the insert 10 so that it has a negative buoyancy. As a result, the insert 10 sinks as shown in Figure 27 to rest on the bottom of the bottle 1 again as shown in Figure 28.

The insert 10 is now primed and the bottle 1 is ready for labelling and any other post bottling procedures to be carried out prior to shipment to retailers, wholesalers or other outlets for sale to consumers as described previously.

Figure 29 shows the effect when the bottle 1 is opened to consume the beverage 6. The pressure in the head space 16 in the bottle 1 is released when the seal is broken as the screw cap 8 is removed and the beverage 6 is now at atmospheric pressure.

The gas in the insert 10 is still at a pressure higher than atmospheric pressure creating a pressure differential which causes the liquid 11 in the insert 10 to flow through the outlet tube 65 into the beverage 6 ; Once the flow of the liquid 11 has started it is continued by the effect of the siphon 66.

By the use of the siphon 66 to assist release of the stored liquid 11 into the beverage 6, the pressure differential created when the bottle 1 is opened only has to be sufficient for the initial release of the liquid 11 with the siphon 66 operating to discharge completely the liquid 11. As a result, the insert 10 may still operate successfully at a lower pressure differential.

As the liquid 11 is discharged, the buoyancy of the insert 10 increases and the insert 10 rises in the beverage 6. When all the liquid 11 is discharged, the insert 10 floats on the surface of the beverage 6.

The outlet tube 65 is arranged to release the liquid 11 into the beverage 6 in a jet or spray which promotes mixing with the much larger volume of the beverage 6 in the bottle 1. Furthermore, releasing the liquid 11 as the insert 10 rises through the beverage 6 distributes the liquid 11 more uniformly throughout the beverage 6.

This reduces the time for complete mixing of the liquid 11 with the beverage 6 to produce the desired drink for consumption.

By utilising the change in buoyancy of the insert 10 to initially prime the insert 10, the insert 10 does not have to be attached to the base of the bottle 1 and the bottle 1 inverted to position the insert 10 in the headspace 16 when the bottle 1 is closed and sealed to prime the insert 10. This may have advantages for production. It may be desirable, however, to construct the insert 10 and/or bottle 1 in such a way as to prevent or restrict removal of the insert 10 from the bottle 1 without destroying the bottle 1.

A particular feature of this version of the insert is the opportunity to create a range of visual effects as the liquid 11 is discharged into the beverage 6. Thus, in the example above-described, the insert 10 could be provided in the shape of a rocket which rises to simulate launching as the liquid 11 is released into the beverage 6. It will be understood that the shape of the insert 10 may be chosen to create any desired visual effect.

For example, Figures 30 and 31 show an insert 10 in the shape of a flying saucer with like reference numerals being used to indicate parts corresponding to the previous embodiment.

In this flying saucer version of the insert 10, the outlet tube 65 communicates with three outlets 65a, 65b, 65c uniformly spaced around the circumference of the insert 10 for releasing the liquid 11 into the beverage 6 when the bottle 1 is opened.

The outlets 65a, 65b, 65c are arranged to discharge the liquid 11 tangentially in the same direction as indicated by the arrows 67 in Figure 30 so that, on releasing the liquid 11 into the beverage 6, the insert 10 rotates as it is rises. It will be understood, however, that the number and arrangement of the outlets 65a, 65b, 65c may be altered from that shown.

In other respects, the construction and operation of the insert 10 is generally similar to and will be understood from the description of the previous embodiment. Other shapes and configurations of insert 10 to create different visual effects will be readily apparent to those skilled in the art.

It will also be understood that the concept of changing the buoyancy of the insert to cause the insert to rise and fall within the beverage may be employed with any of the inserts described in our earlier applications afore-mentioned.

The options for mixing two liquids to modify or alter the appearance, character or other property of the initial beverage will be apparent to those skilled in the art and the above examples are given to provide a

general indication of the possibilities and are not intended to be restrictive of the scope of the invention.

It will be appreciated however, that the benefits and advantages of keeping one or more components separate from the beverage until it is desired to consume the beverage has application to the addition of components in a solid form, for example powders or granules. The use of a solid form of the separate component may be preferable for certain materials. For example, vitamins may retain their effectiveness for a longer period of time if stored in a solid form.

Also, a solid form may allow a higher concentration of the material to be stored until required.

Figure 32 shows one example of an insert 10 for adding a substance in solid form such as a powder or granules to a beverage. The insert 10 comprises a hollow body 68 of elliptical shape formed in two halves 68a, 68b joined at one end by a hinge 69 and biased to an open position by a spring 70.

The substance to be added is placed in one half of the body 68 and the two halves closed and secured together by a food grade adhesive 71 chosen to dissolve in the beverage over an extended period of time.

In use, the insert 10 is located in a bottle prior to filling the bottle with beverage and securing the cap to close the bottle. The insert 10 may be secured in position within the bottle, for example by food grade adhesive or may be free within the bottle.

When the bottle is closed, the pressure within the bottle exceeds the biasing force of the spring 70 so as to retain the insert 10 closed when

the adhesive 71 securing the two halves 68a, 68b of the body has dissolved.

Thus, when the bottle is opened and the pressure released, the insert 10 opens automatically under the biasing of the spring 70 and releases the contents into the beverage.

The turbulence created by the rapid opening of the insert 10 under the biasing of the spring 70 promotes dispersion of the solid granules or powder in the beverage.

Other forms of insert for storing and releasing a solid material into the beverage may be employed and it will be appreciated that some of the inserts previously described herein may be used or adapted for this purpose.

For example, the inserts described previously herein in which liquid is contained in a separate capsule within the insert for release into the beverage may be adapted for releasing a solid material.

Although the production and operation of the beverage package has been described with reference to a carbonated beverage, it will be understood that the invention also applies to non-carbonated (still) beverages for example fruit juices.

In the case of non-carbonated beverages, a small amount of a liquid gas, typically liquid nitrogen, is injected into the head space after filling the bottle with the still beverage and the bottle is then closed and sealed with the screw cap. The liquid gas evaporates thereby

pressurising the headspace allowing the insert to be primed as described previously.

In addition, it will also be understood that the invention is not limited to non-alcoholic beverages and could be applied to alcoholic beverages of both carbonated and non-carbonated types.

Thus, the beverage could be lager with the insert containing lime which is added to the lager when the bottle is opened to produce a lager and lime beverage. Alternatively, the beverage could be cola with the insert containing rum which is added to the cola when the bottle is opened to produce a rum and cola beverage.

Furthermore, while the invention has been described for beverages contained in a bottle, it will be appreciated that the production and operation of the beverage package is equally applicable to other forms of container capable of withstanding the higher than atmospheric pressures required to cause the insert to release the stored component (s) into the beverage when the container is opened.

Thus, the invention has application to metal and plastic cans which may have a ring-pull or similar means for opening the can. For certain beverages, especially non-carbonated (still) beverages, less robust containers may be employed, for example cartons of cardboard or similar material capable of withstanding the pressures.

It will also be appreciated that the exemplary embodiments described herein are intended to illustrate the diverse range and application of the invention and that features of the embodiments may be employed

separately or in combination with any other features of the same or different embodiments to produce any desired beverage package.

Moreover, while the specific materials and/or configuration of the inserts described and illustrated are believed to represent the best means currently known to the applicant for storing one or more components separately from a beverage in a beverage package and adding the component (s) to the beverage when the package is opened, it will be understood that the invention is not limited thereto and that various modifications and improvements can be made within the spirit and scope of the claims.

For example, those embodiments having a non-return valve to equalise the pressures inside and outside the insert may be provided with a permeable membrane and vice versa. Alternatively, any other suitable means may be provided to equalise the pressures for priming the insert.

More than one secondary container may be provided in the primary container and may be arranged at different positions in the primary container to produce a desired effect when fired. For example, the secondary containers may be attached to the base and/or side of the primary container and/or be free within the primary container.

Where more than one secondary container is provided these may contain the same component or mixture of components to be added to the beverage. Alternatively, the secondary containers may contain different components where combining and storing the components together is undesirable, for example where the components may be degraded by contact with each other prior to addition to the beverage.

Finally, although the invention has been described with particular reference to alcoholic and non-alcoholic beverages, it will be understood that the invention has wider application for the addition of a substance to a base liquid where it is desirable to keep the substance and base liquid separate prior to consumption.

For example, the invention as described herein could be employed to add a drug, medicament or other pharmaceutical to a base liquid where keeping the substance separate from the base liquid until required for consumption may be beneficial in preventing or reducing degradation of the substance.

Accordingly, the term'beverage'used herein is to be construed as including all such other applications and is not limited to alcoholic and non-alcoholic beverages as described in the exemplary embodiments.