DESC:FORM 2

THE PATENTS ACT, 1970 (39 OF 1970)
&

The Patents Rules, 2003
COMPLETE SPECIFICATION
(See section 10; rule 13)
1. Title of the invention – A NON-DAIRY VEGAN BEVERAGES AND METHOD OF PREPARING THEREOF

2. Applicant(s)

(a) NAME: ARMAARA INNOVENTURES PRIVATE LIMITED

(b) NATIONALITY: INDIAN

(c) ADDRESS: 605, KSHITIJ BUILDING, DATTAGURU NAGAR, AZAD NAGAR, VEERA DESAI ROAD, ANDHERI WEST, MUMBAI – 400053, MAHARASHTRA INDIA
3. PREAMBLE TO THE DESCRIPTION

The following specification particularly describes the invention and the manner in which it is to be performed.

A NON-DAIRY VEGAN BEVERAGES AND METHOD OF PREPARING THEREOF

FIELD OF THE INVENTION

The present invention relates to a non-dairy vegan beverages in a fresh category format and method of preparing thereof. More particularly, a non-dairy vegan beverages and method of preparing thereof aimed at prolonging the shelf life of fresh non-dairy vegan beverages while maintaining their quality, taste, and nutritional value.

BACKGROUND OF THE INVENTION

Non-dairy vegan beverages have gained substantial traction in response to the growing demand for plant-based alternatives among consumers. Derived from various sources, these beverages offer diverse choices for those seeking dairy-free, vegan, or lactose-intolerant-friendly options. Non-dairy vegan beverages market was valued at USD 18.63 billion in 2023 and is expected to reach the value of USD 38.12 billion by 2030, at a CAGR of 9.57% during the forecast period of 2023-2030.
Despite their increasing popularity, non-dairy vegan beverages encounter significant obstacles in prolonging their method of preparing. Several notable challenges contribute to this issues like microbial susceptibility, nutrient stability, emulsion instability, packaging limitations, and preservative-free formulations.

Further extended shelf life significantly benefits logistics operations by reducing waste, optimizing inventory management, allowing for more flexible distribution strategies, expanding market reach, enhancing customer satisfaction, minimizing returns, and supporting effective promotional initiatives. These advantages empower logistics teams to streamline processes, reduce costs, and improve overall supply chain efficiency.

To overcome these challenges of non-dairy vegan beverages, manufacturers are exploring various strategies but they also have some drawbacks.

One such invention is disclosed in patent cited documents “AU2011287596B9”, the present invention relates to beverages composition. More specifically, the present disclosure is directed to ready to drink ("RTD") beverages. The present invention relates non-dairy protein containing beverages and the method to produce the same. In particular, the invention is concerned with a non-dairy beverage composition comprising a partially denatured protein system which contributes to the improvement of textural and sensorial attributes of the beverages composition including products based on lower fat.

The problem associated with the available prior art is that the shelf life of the beverages are essential aspect of the beverages. A packaged drink and other retort products have a long shelf life but they typically lose their natural bio-nutrition and taste due to excessive processing. Pasteurisation like dairy milk gives a low shelf life of only 3-5 days with storage in a fridge. Therefore, the inventors of the present invention developed non-dairy vegan beverages and method of preparing which allows a shelf life of 10 to 80 days in a fridge, and retains the bio-nutrition and the benefits of these nut based milks while avoiding excessive processing unlike conventional methods in the industry.

OBJECTIVES OF THE INVENTION
The principle objective of the present invention is to overcome all the disadvantages of the prior art by providing a non-dairy vegan beverages and method of preparing thereof.
Another objective of the present invention is to provide a method to extend shelf life of fresh category non-dairy vegan beverages being capable of retaining high bio availability of nutrients in the beverages by not subjecting the beverage to high pressure and temperatures as in other commonly used techniques.
Yet another objective of the present invention is to provide a method of preparing non-dairy vegan beverages which being capable of reducing various micro- organisms in the beverages such that the shelf life can be designed from 10 to 80 days as per the requirement in a refrigerator.
Yet another objective of the present invention is to provide a non-dairy vegan beverages being capable but not limited to derive from nuts, grains, seeds, legumes.

Another object of the present invention is to provide a beverage comprises fruits, cocoa, coffee, tea extracts being capable to provide natural flavor through the flavor agents.

Another object of the present invention is to provide a beverage being capable but not limited to pack in polypropylene, LDPE, HDPE, polycarbonate, polystyrene, ABS, and glass bottles.

One more object of the present invention is to provide a natural flavoring agent is selected from but not limited cocoa, vanilla, strawberry.

Another object of the present invention is to provide a non-dairy vegan beverage wherein the composition may optionally include one or more of the following: flavours, emulsifiers, dietary fibre, and natural lipids. These ingredients may be present individually, in combination, or may be entirely absent. The inclusion of such ingredients is not essential and may be adjusted depending on the desired characteristics of the beverage, such as taste, texture, nutritional profile, or stability.

One more object of the present invention is to provide a beverage being capable to prepare at a pressure in the range of 1 bar to 3 bar.

Yet another object of the present invention is to provide a heating step is carried out at a temperature of 101°C to 115°C for 1 minutes to 40 minutes.

Yet another objective of the present invention is to provide a method of preparing non-dairy vegan beverages that doesn’t required any artificial preservatives and has a shelf life of 10-80 days in refrigerated chilled conditions.

SUMMARY OF THE INVENTION
This summary is provided to introduce a selection of concepts in a simplified form that are further disclosed in the detailed description of the invention. This summary is not intended to identify key or essential inventive concepts of the claimed subject matter, nor is it intended for determining the scope of the claimed subject matter.
The present invention is all about a non-dairy vegan beverages and method of preparing thereof.
The main aspect of the present invention is to provide a non-dairy vegan beverages comprising: a plant-based milk substitute; a natural lipid; a sea salt; may or may not use stabilizer, or an absence or combination thereof; may or may not use acidity regulator, or an absence or combination thereof; an emulsifier; a vitamins; a natural flavoring agent and a dietary fiber; wherein, said non-dairy vegan beverages minimally processed fresh beverage segment being capable to free from artificial preservatives, retains high bio-availability of nutrients, and being capable to achieving an extended shelf life of 10 to 80 days when stored at a temperature between 1°C to 15°C to maintaining its organoleptic qualities including a fresh texture and flavor profile throughout its shelf life. The vitamins are not required but an added bonus.
Another aspect of the present invention is to provide a non-dairy vegan beverages, the composition may optionally include one or more of the following: flavors, emulsifiers, dietary fiber, and natural lipids. Each of these may be present individually, in combination with one another, or may be entirely absent. Their inclusion is not essential to the formulation and may vary depending on the desired characteristics of the beverage, such as taste, texture, nutritional value, or stability.
Another aspect of the present invention is to provide a plant-based milk substitute being capable but not limited to derive from nuts, grains, seeds, or legumes. The natural flavoring agent is selected from but not limited cocoa, vanilla, strawberry and is not essential to the beverage, which can be prepared without any such natural flavoring agents. Further, the beverage comprises fruits, cocoa, coffee, tea extracts being capable to provide natural flavor through the flavor agents.
One more aspect of the present invention is to provide the beverage being capable but not limited to pack in polypropylene, LDPE, HDPE, polycarbonate, polystyrene, ABS, and glass bottles.

Another aspect of the present invention is to provide a method for preparing a non-dairy vegan beverage comprising the steps of:
a. preparing a beverage mixture;
b. filling the beverage mixture into packaging;
c. heating the packed beverages up-to a predetermined temperature for a predetermined time being lower than commonly used retort and complete sterilization techniques;
d. storing the packed beverages at a predetermined temperature.
Another aspect of the present invention is to provide the beverage being capable to prepare at a pressure in the range of 1 bar to 3 bar. Further, the heating step is carried out at a temperature of 101°C to 115°C for 1 minutes to 40 minutes. The method being capable of extending shelf life, retaining high bio availability of nutrients and doesn’t utilize any artificial preservatives to extend its shelf life.

Another aspect of the present invention is to provide non-dairy vegan beverages and method of preparing thereof in which applying a certain temperature and pressure to process the beverages resulting in reducing the micro-organisms. Conventional methods typically rely on processing at higher temperatures with the intention of sterilizing the product, often at the cost of bio-availability of nutrients as well as the harsh processing which often caramelizes the product taste & sensory.

Another aspect of the present invention is to provide a method to preparing the non- dairy vegan beverages such as it retain nutrients within the beverages despite using a certain temperature and pressure to process the beverages.

Another aspect of the present invention is to provide a method to preparing the non- dairy vegan beverages which is to not utilize any artificial preservatives.

DETAILED DESCRIPTION OF THE INVENTION:
Detailed embodiments of the present invention are disclosed herein, however, it is to be understood that the disclosed embodiments are merely exemplary of the invention, which may be embodied in various forms. Therefore, specific functional and structural details disclosed herein are not to be interpreted as limiting, but merely as a basis for the claims and as a representative basis for teaching one skilled in the art to variously employ the present invention in virtually any appropriately detailed structure.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which the invention belongs.
The present invention overcomes the aforesaid drawbacks of conventional non- dairy vegan beverages. The objects, features, and advantages of the present invention will now be described in greater detail. Also, the following description includes various specific details and is to be regarded as merely exemplary. Accordingly, those of ordinary skill in the art will recognize that: without departing from the scope and spirit of the present disclosure and its various embodiments there may be any number of changes and modifications described herein.
It must also be noted that as used herein and in the appended claims, the singular forms "a", "an," and "the" include plural references unless the context clearly dictates otherwise. Although any systems and methods similar or equivalent to those described herein can be used in the practice or testing of embodiments of the present invention, the preferred, systems are now described.
Throughout the invention, Non-dairy vegan beverages are liquid consumables that are entirely free from animal-derived components and are plant-based alternatives to traditional dairy beverages. These beverages are designed to mimic or offer alternatives to milk and dairy products for individuals who adhere to a vegan lifestyle or have dietary restrictions related to lactose intolerance or allergies to dairy.
The main embodiment of the present invention is to provide a non-dairy vegan beverages comprising:
a plant-based milk substitute;
a natural lipid;
a sea salt;
may or may not use stabilizer, or an absence or combination thereof;
may or may not use acidity regulator, or an absence or combination thereof;
an emulsifier;
a vitamins; a natural flavoring agent and
a dietary fiber;
wherein, said non-dairy vegan beverages minimally processed fresh beverage segment being capable to free from artificial preservatives, retains high bio-availability of nutrients to achieving an extended shelf life of 10 to 80 days when stored at a temperature between 1°C to 15°C to maintaining its organoleptic qualities including a fresh texture and flavor profile throughout its shelf life.

As per one embodiment of the present invention is to provide a non-dairy vegan beverage classified within the fresh, refrigerated beverage category, which is distinguished by its minimal processing, absence of artificial preservatives, and reliance on cold chain logistics to maintain product integrity. The beverages in this category are designed to offer consumers a clean-label, nutritionally rich, and organoleptically superior alternative to shelf-stable products, which typically undergo high thermal processing that can degrade sensitive nutrients and alter taste and texture.

As per one embodiment of the present invention is to provide a non-dairy vegan beverage composition that enable extended shelf life while preserving nutritional and sensory qualities without the use of artificial preservatives. The beverage is free from synthetic additives or preservatives and is processed using non-thermal or minimally thermal techniques, including but not limited to high-pressure processing (HPP), microfiltration.

As per one embodiment of the present invention, the inactivate pathogenic and spoilage microorganisms while maintaining the structural and functional integrity of naturally occurring nutrients, thereby retaining the high bioavailability of vitamins, minerals, proteins, and other bioactive compounds inherent in nut-based milk alternatives. The beverage is capable of achieving a refrigerated shelf life ranging from 10 to 80 days, when stored at temperatures ranging from 1°C to 15°C.
As per one embodiment of the present invention is to provide a plant-based milk substitute being capable but not limited to derive from nuts, grains, seeds, or legumes.

As per one embodiment of the present invention is to provide a non-dairy vegan beverages, the composition may optionally include one or more flavors, which may be present individually, in combination, or absent altogether. The inclusion of flavors is not essential to the composition and can vary depending on the desired characteristics.

As per one embodiment of the present invention is to provide a non-dairy vegan beverages, the composition may optionally include one or more emulsifiers, which may be present individually, in combination, or absent altogether. The inclusion of emulsifiers is not essential to the composition and can vary depending on the desired characteristics.

As per one embodiment of the present invention is to provide a non-dairy vegan beverages, the composition may optionally include dietary fiber, which may be used alone, in combination with other ingredients, or may be entirely absent. The presence of dietary fiber is not essential and may vary depending on the desired characteristics of the composition.

As per one embodiment of the present invention is to provide a non-dairy vegan beverages, the composition may optionally include natural lipid, which may be used alone, in combination with other ingredients or may be entirely absent. The presence of natural lipid is not essential and may vary depending on the desired characteristics of the composition.

As per one embodiment of the present invention is to provide a natural flavoring agent is selected from but not limited to cocoa, vanilla, strawberry.

As per one embodiment of the present invention is to provide a beverage comprises fruits, cocoa, coffee, tea extracts being capable but not limited to provide natural flavor through the flavor extracts.

As per one embodiment of the present invention is to provide a beverage being capable but not limited to packed in polypropylene, LDPE, HDPE, polycarbonate, polystyrene, ABS, and glass bottles.

As per one embodiment of the present invention, the beverage maintains its organoleptic properties including fresh, clean flavor profiles and smooth, palatable texture throughout the stated shelf life. The processing methods employed circumvent conventional ultra-high temperature (UHT) or retort sterilization processes, which are known to degrade sensitive nutrients and alter sensory characteristics. As such, the beverage delivers a clean-label, minimally processed product that aligns with consumer demand for health-forward, plant-based alternatives while offering the functional, nutritional, and sensory benefits of freshly prepared nut-based beverages, along with the logistical and commercial advantages of extended refrigerated shelf stability.

As per detailed embodiment of the present invention is to provide a method for preparing a non-dairy vegan beverage comprising the steps of:
a. preparing a beverage mixture;
b. filling the beverage mixture into packaging;
c. heating the packed beverages up-to a predetermined temperature for a predetermined time being capable for lower and commonly used retort and complete sterilization techniques;
d. storing the packed beverages at a predetermined temperature.
As per one embodiment of the present invention is to provide the beverage being capable to prepare at a pressure in the range of 1 bar to 3 bar.

As per one embodiment of the present invention is to provide a method for preparing a non-dairy vegan beverage, the heating step is carried out at a temperature of 101°C to 115°C for 1 minutes to 40 minutes.

As per one embodiment of the present invention is to provide the non-dairy vegan beverages may optionally include an emulsifier, a lipid, or a stabilizer, and their inclusion is not mandatory in every formulation. Similarly, vitamins are not essential components but may be added as an optional nutritional enhancement.

As per the detailed embodiment of the present invention, said method being capable of extended shelf life while retaining high bio availability of nutrients and doesn’t utilize any artificial preservatives to extend its shelf life.

As per the detailed embodiment of the present invention, the method of preparing the non-dairy vegan beverage involves thermally treating the sealed beverage packaging at a predetermined temperature in the range of 101°C to 115°C for a predetermined duration ranging from 1 minute to 40 minutes. This thermal treatment is milder compared to conventional processing techniques, wherein pasteurisation is typically carried out at temperatures below 95°C, and retort or Ultra-High Temperature (UHT) methods operate at temperatures exceeding 120°C and 140°C respectively. The present method is designed to effectively reduce microbial load while preserving the natural bio-nutrition, taste, and sensory properties of the beverage, thus achieving an extended shelf life without compromising quality.

As per the detailed embodiment of the present invention, a method of preparing said non-dairy vegan beverages in which the extended shelf life can have a time duration of 10-80 days depending upon the desired properties when stored at 1°C to 15°C vs maximum 4-5 days for regular pasteurisation techniques used in dairy milk.

As per the detailed embodiment of the present invention, a method of preparing said non-dairy vegan beverages in which the process doesn’t utilize preservatives to extend the shelf life.

Test Data
This dataset represents multiple tests conducted on various plant-based milk products, specifically almond milk, almond drink, and oat milk. The focus of testing includes: Vitamin content (Vitamin D & B12), Nutritional values, Shelf life studies, Regulatory compliance tests, General food testing.

The flavors tested include Plain, Vanilla, Mango, Natural Nut, and Cocoa, with shelf life observations recorded over varying periods.

Test Name Article Name Flavor Name Period
Vitamin D & B12 AL01-A-01 Almond Milk Plain -
Vitamin D & B12 AL02-B-01 Almond Milk Plain -
Nutritional Values AL23-C-01 Almond Milk Plain -
Nutritional Values oat milk plain -
Nutritional Values oat milk plain -
Shelf life study oat milk plain 47 Days
Shelf life study oat milk plain 42 Days
Shelf life study oat milk plain 37 Days
Shelf life study oat milk plain 32 Days
Shelf life study oat milk plain 30 Days
Shelf life study almond milk Mango 67 Days
Shelf life study almond drink Vanilla 75 Days
Shelf life study almond drink Vanilla 18 Days
Shelf life study almond drink Vanilla 81 Days
Shelf life study almond drink Vanilla 71 Days
Shelf life study almond drink Vanilla 67 Days
Shelf life study almond drink Vanilla 63 Days
Shelf life study almond drink Vanilla 28 Days
Shelf life study almond drink Vanilla 0 Days
Shelf life study almond drink Mango 81 Days
Shelf life study almond drink Mango 78 Days
Shelf life study almond drink Mango 75 Days
Shelf life study almond drink Mango 71 Days
Shelf life study almond drink Mango 63 Days
Shelf life study almond drink Mango 28 Days
Shelf life study almond drink Mango 18 Days
Shelf life study almond drink Mango 0 Days
Shelf life study almond drink Mango 75 Days
Shelf life study oat milk plain 52 Days
6 Monthly Test almond milk Vanilla -
6 Monthly Test almond milk Natural nut -
Food testing almond milk Mango -
6 Monthly Test almond milk Mango -
6 Monthly Test almond milk Cocoa -

The dataset provides a comprehensive view of the quality assurance protocols employed in the testing of almond and oat-based milk products. Here's a summary of key findings:

Conclusion:
The almond milk formulations are being monitored for critical nutrients like Vitamin D and B12, reinforcing their role as fortified dairy alternatives. The oat milk shows a relatively consistent and shorter shelf life, while almond drinks (especially Mango and Vanilla) show extended durability, with maximum values reaching 81 days. Further, the regular testing indicates a structured and compliant quality program, with a focus on maintaining standards across all product variants and batches and the diversity of flavors and product types reflects active R&D and market-driven product development. This detailed testing regimen indicates a strong emphasis on product safety, nutritional value, and consumer satisfaction, crucial for maintaining competitiveness in the growing plant-based beverage market.

ADVANTAGES OF THE INVENTION:
• Process that results in extended shelf life of fresh category vegan milk when stored at 1°C to 15°C.
• Higher taste without the burnt and caramelisation experienced like in UHT and retort.
• Higher bio-availability of nutrients.
• No preservatives are utilized to extend the shelf life.

Without further description, it is believed that one of ordinary skill in the art can, using the preceding description and the illustrative examples, make and utilize the present invention and practice the claimed methods. It should be understood that the foregoing discussion and examples merely present a detailed description of certain preferred embodiments. It will be apparent to those of ordinary skill in the art that various modifications and equivalents can be made without departing from the spirit and scope of the invention.
,CLAIMS:Claims
We Claim:

1. A non-dairy vegan beverages comprising:
a plant-based milk substitute;
a natural lipid;
a sea salt;
may or may not use stabilizer, or an absence or combination thereof;
may or may not use acidity regulator or an absence or combination thereof;
an emulsifier;
a vitamins; a natural flavoring agent and
a dietary fiber;
wherein, said non-dairy vegan beverages minimally processed fresh beverage segment being capable to free from artificial preservatives, retains high bio-availability of nutrients, and being capable to achieving an extended shelf life of 10 to 80 days when stored at a temperature between 1°C to 15°C to maintaining its organoleptic qualities including a fresh texture and flavor profile throughout its shelf life.

2. The non-dairy vegan beverage as claimed in claim 1, wherein the plant-based milk substitute being capable but not limited to derived from nuts, grains, seeds, or legumes.

3. The non-dairy vegan beverage as claimed in claim 1, wherein the natural flavoring agent is selected from but not limited to cocoa, vanilla, strawberry.

4. The non-dairy vegan beverage as claimed in claim 1, wherein the beverage comprises fruits, cocoa, coffee, tea extracts being capable but not limited to provide natural flavor through the flavor agents.

5. The non-dairy vegan beverage as claimed in claim 1, wherein the beverage being capable but not limited to pack in polypropylene, LDPE, HDPE, polycarbonate, polystyrene, ABS, and glass bottles.

6. A method for preparing a non-dairy vegan beverage comprising the steps of:
a. preparing a beverage mixture;
b. filling the beverage mixture into packaging;
c. heating the packed beverages up-to a predetermined temperature for a predetermined time being capable for lower and commonly used retort and complete sterilization techniques;
d. storing the packed beverages at a predetermined temperature.
7. The non-dairy vegan beverage as claimed in claim 6, wherein the beverage being capable to prepare at a pressure in the range of 1 bar to 3 bar.

8. The method for preparing a non-dairy vegan as claimed in claim 6, wherein heating step is carried out at a temperature of 101°C to 115°C for 1 minutes to 40 minutes.

Dated this 25thApril 2025

Signature:
Name: Sanjaykumar Patel
Applicant’s Agent: IN/PA-1278
EXCELON IP