CROSS REFERENCE TO RELATED APPLICATIONS

This application claims priority of United States Patent Application No. 12/703 003  filed on February 9  2010 and entitled "Beverage Dispensing Device"  which is a continuation-in-part of United States Patent Application No. 12/625 226  filed November 24  2009  the disclosures of which are hereby incorporated by reference in their entirety.

BACKGROUND

Often  at restaurants or other locations such as a consumer""s residence  a beverage may be created on-demand from a mixture of ingredients. An advantage of dispensing beverages in this form is that the concentrate containers and water supply typically occupy significantly less space than is otherwise required to store the same volume of beverage in individual containers. Moreover  this dispensing equipment likewise eliminates increased waste formed by the empty individual containers as well as additional transport costs. These and other technological advances have allowed food and beverage vendors to offer more diverse choices to consumers.

Beverages that confer health benefits are increasingly gaining popularity. Such beverages may restore or provide hydration  vitamins  energy  or other ingredient(s) to provide a health benefit. These beverages are now offered in several personalized variations. For example  Gatorade®  commercially available from PepsiCo  has been expanded to include additional flavors  and is also now offered in a reduced calorie version  commercially available as G2®. Furthermore  non-caloric "fitness" beverages  such as Propel®  are also commercially available in different flavors.

The current diverse offerings for such beverages has allowed more individuals to enjoy the benefits of these beverages  however  the formulation of several current beverages is often based on generalizations and still forces consumers to determine which product will benefit them. For example  a consumer may believe that a reduced calorie beverage may assist in weight loss  however  that specific beverage may not be sufficient to sustain the consumer during their aggressive routine work-out  and/or may not provide enough hydration. Furthermore  depending on age  sex  weight  and other individual differences  one person may deplete their store of certain electrolytes faster than other electrolytes. Therefore  providing a beverage having predefined amounts of several electrolytes or ingredients  may lead to the individual having too much of one electrolyte while being deficient in another.

Certain prior art systems attempt to remedy these deficiencies by asking user""s to provide demographic and personal information. Unfortunately  however  such systems are prone to data entry errors  as well as forcing users to guess certain parameters. Furthermore  a common goal for most athletic individuals is to either lose weight or ensure any weight gain is muscle mass. Thus  reliance on individuals to correctly provide data to personal questions is prone to error. Other systems attempt to base beverage recommendations on genetic data  however  such systems require invasive procedures and the threat of genetic information being spread to those with little regard to its privacy.

Further systems may provide methods for collecting data to personalize beverages  however  such systems generally require users to travel to a secondary location  such as a doctor""s office or laboratory to accurately measure individual parameters. Often  these parameters have changed by the time of testing. Furthermore  increased costs associated with multiple sensors  frustration of wearing or locating multiple physiological measuring devices  and/or inaccurate assessment of the user""s exertion level may contribute to poor adoption of certain systems. Therefore  improved systems and methods relating to the dispensing of beverages would be desirable.

SUMMARY OF THE INVENTION

Aspects of this disclosure relate to novel methods for dispensing a composition  such as a beverage. Certain aspects relate to beverage dispensers that receive measurements of a physiological parameter regarding a user. In one embodiment  a beverage dispenser may formulate at least one beverage recipe in response to the measured parameters. The beverage dispenser may have a wireless transceiver configured to receive data from a biosensor that measures a physiological parameter of a user. The dispenser may also have a user input device to receive an input directing the discharge of a first recipe from the apparatus. In one embodiment  the user input device may include a touch screen. The touch screen may also display one or more options to a user. The user input device may also allow the user to select a class of beverages  a specific beverage  or combinations thereof.

In one embodiment  physiological measurements from a biosensor may received at the beverage dispenser and used to in conjunction with dispensing a beverage. Measured physiological parameters  user inputs  or combinations thereof may be used to dispense a non-requested recipe. The biosensor may be dispensed from the beverage dispenser. In other embodiments  a biosensor may be associated with a beverage receptacle  such as being integral or removable from the lid  cap  neck  or body portion of any can  bottle  cup  or container.

In one embodiment  the user input device is operable to select a class of beverages. In one embodiment  the class of beverages may contain one or more branded beverages. Data from the biosensor may be used to modify the recipe of the beverage based upon measured physiological parameters. In another embodiment  the user input selects a specific beverage recipe. Data from the biosensor may be used to alter the recipe to another existing beverage or a custom beverage. In certain embodiments  non-physiological data may also be considered. In one embodiment  environmental and/or biographical data may be utilized in any determination. In another embodiment  exertion data may be calculated. The calculation of exertion data may receive inputs regarding at least one physiological parameter (but may also include inputs from one ore more non-physiological parameters) to derive a second physiological parameter not being measured. Such calculation may be beneficial to reduce costs associated with multiple sensors  reduce frustration of wearing or locating multiple physiological measuring devices  and/or allow more accurate assessment of the user""s exertion level. In one embodiment  the exertion data may be calculated at the beverage dispenser.

Further aspects of the invention relate to dispensing ingredients of a beverage in accurate quantities. In one embodiment  sensors measure several parameters of an ingredient being dispensed. Based upon the results  the amount of another ingredient may be adjusted. In certain embodiments  the dispensed beverage has one or more micro ingredients. In one embodiment  a micro ingredient may include: sodium chloride  sodium citrate  mono-potassium phosphate  quercetin  and combinations thereof. In one embodiment  at least two micro ingredients are dispensed from a micro dosing module with variable viscosity capabilities.

In certain embodiments  one or more novel methods may be conducted with a computer-readable medium having computer-executable instructions that may be executed by a

processor to perform the methods. In one embodiment  a computer-implemented method may receive a user input configured to select a beverage formulation. In one embodiment  the beverage formulation may be a commercially available branded beverage. The beverage may be a hydration beverage  energy drink  juice  water  diary product  and combinations thereof. According to various aspects  one or more dispensing systems may be operatively connected to memory modules that store one or more recipes for the beverage formulation(s). The memory modules may be remotely located on a communication network.

Certain embodiments receive one or more inputs from a biosensor  either alone or in combinations with user inputs  at a beverage dispensing device. The inputs may be utilized at the beverage dispenser to modify a concentration of an ingredient of a beverage formulation. Any ingredient within the recipe is within the scope of this disclosure. One or more beverage dispensing systems may be in operative communication with a display device and/or a communication network. In one embodiment  multiple dispensing systems are connected to a communication network  such as the Internet or an intranet. In one embodiment  several dispensing systems may be connected to a central server. In one embodiment  several dispensing systems may be in direct communication with each other. In certain embodiments  a dispensing system may include a beverage dispensing head through which multiple beverage-forming liquids can be discharged. In certain embodiments  a dispensing system may simultaneously discharge a plurality of different ingredients  such as non-carbonated and carbonated water or different blends of flavorings  such as concentrates. In one embodiment  a dispensing system is configured to discharge several different beverages from a single nozzle. In certain embodiments  a dispensing system may supply beverages formed from combinations of one or more different liquids without having to extensively reconfigure the system""s internal fluid supply lines and/or electronic circuitry.

One or more of the beverage formulation recipes may be stored on a computer-readable medium  either locally or remotely. For example  in one embodiment  the recipe of a branded beverage  and/or a modified beverage may be stored. Further embodiments may store the recipe of the beverage that was dispensed by the beverage dispensing system. The storage of recipes of any beverage formulation  including unique formulations created by one or more consumers  is within the scope of this disclosure.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is an exploded view and schematic diagram of an exemplary dispensing system and dispensing head in accordance with one embodiment of this invention;

FIG. 2 shows an exemplary embodiment of one dispensing system in accordance with one embodiment of the invention;

FIG. 3 is a flowchart of an exemplary method in accordance with one embodiment of the invention;

FIG. 4 is a flowchart of an exemplary method in accordance with one embodiment of the invention;

FIG. 5 is a flowchart of an exemplary method in accordance with one embodiment of the invention;

FIG. 6 is an exemplary graphical user interface in accordance with one embodiment of the invention; and

FIG. 7 is a flowchart of an exemplary method in accordance with one embodiment of the invention.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENT

FIG. 1 illustrates an exemplary dispensing system 102 that may be configured to dispense a beverage comprising a plurality of ingredients. While the exemplary dispensing system 102 will be described in the context of dispensing a beverage  those skilled in the art will appreciate that other compositions  such as medicaments  lotions  supplements  condiments  may be dispensed according to the teachings of this disclosure. Looking to FIG. 1  the exemplary dispensing system 102 includes a dispensing head 104  and a counter-located base 106  to which the dispensing head 104 may be removably mounted. Reservoirs 1 10a and 1 10b may store ingredients configured to be dispensed from dispensing system 102  such as flavored concentrates that may be in different forms  such as liquids (including syrups) or powders. Pumps 1 14a and 1 14b may be connected to reservoir 1 10a and 1 10b  respectively. The pumps 1 14a and 1 14b allow the movement of the associated ingredient through base 106 and into the dispensing head 104. A portion of the ingredients may comprise water (for example  see elements 112a and 112b). In one embodiment  one water source may supply a noncarbonated water stream. The second source may include a carbonator (not illustrated) that supplies carbon dioxide to the water stream it supplies through base 106 into the dispensing head 104. In another embodiment  the water source may be substantially devoid of carbonation. In yet other embodiments  a plurality of water sources may be configured to provide different levels of carbonated water.

[22] The tubing 108 through which the four illustrated fluid streams flow into the base 106 may terminate at mounting block 116. As seen in FIG. 1  mounting block 116 may be removably mounted to the dispensing head 104. In the illustrative embodiments  mounting block 116 may have a front face 117 comprising passageways 118 to one or more reservoirs for one or more ingredients such as concentrate l lOa/l lOb and/or water 1 12a/l 12b. The passageways 118 may be integrally formed with and extend from the block front face 116. The front face 116 and/or another portion of the mounting block 116 may further comprise a locking mechanism for aligning and ensuring proper fitting between the passageways 118 and the dispensing head 104.

[23] The illustrated dispensing head 104 includes a vertical back plate 118 from which a base plate 120 extends horizontally. Back plate 118 may be removably coupled to dispensing unit mounting block 116 and a valve body 32 may be seated on the base plate 120. A nozzle assembly 122 is shown to extend below the base plate 120. Valve body 32 may comprise a plurality of conduits through which the ingredients flow into nozzle assembly 122. One or more valve units may be mounted to the valve body 32. For example  valve units 134 and/or 136 may regulate the flow of a separate one of the fluid streams through the dispensing head 104 and out of the nozzle assembly 122.

[24] The dispensing system 102 may comprise one or more computer-readable mediums  such as circuit board 129. Circuit board 129 is shown mounted to the base plate 120 and may comprise the electrical components (not illustrated) that are used to regulate the actuation of pumps 114a and 114b and/or valve units 134  136. Circuit board may also comprise computer-readable instructions that when executed by a processor  such as processor (such as processor 206  described in more detail below in relation to FIG. 2) to provide energization signals to valve units 134  136  control signals to the pumps 114a and 114b  and/or feedback signals from the dispensing head 104 to the dispensing system 102.

Historically  electronic circuitry 129 (or another component comprising a computer-readable medium)  comprised a "flavor chips." The flavor chip comprised computer-executable instructions  that when executed by a processor  would execute a method for mixing a predefined beverage. Unfortunately  past flavor chip technology had to be adapted to the mechanical properties of each dispenser and each flavored beverage required a separate flavor chip. Thus  in certain prior art systems  changing beverages to be dispensed from a dispenser would require the new flavors to be "mapped" onto the chip. For example  each parameter had to be adjusted to ensure the dispensed beverage received the intended proportions of ingredients. Aspects of the invention relate to systems and methods for dispensing custom beverages that do not require the inconvenience of mapping of different flavor chips for each possible combination of the various ingredients.

While FIG. 1 shows one exemplary dispensing system 102  those skilled in the art will readily appreciate that other systems that are either configured or able to be modified to dispense a multi-ingredient beverage according to one or more teachings of this disclosure are within the scope of the invention. Further exemplary systems  including exemplary heads and/or nozzles that may be selectively combined are disclosed in Assignee""s U.S. Pat. App. No. 10/412 681  BEVERAGE FORMING AND DISPENSING SYSTEM  filed Apr. 14  2003  U.S. Patent Pub. No. 2004/0084475 Al  published May 6  2004  and/or U.S. Pat. App. No. 11/1 18 535  BEVERAGE DISPENSING SYSTEM WITH A HEAD CAPABLE OF DISPENSING PLURAL DIFFERENT BEVERAGES  filed April 29  2005  U.S. Pat. Pub. No. 2006/0097009  which are incorporated herein by reference in their entirety for any and all purposes.

FIG. 2 shows an exemplary dispensing system 202 that may be configured for use without prior art flavor chips to dispense custom beverages. Dispensing system 202 may be configured to implement novel methods  such as the methods shown in the flowchart of FIG. 3. In this regard  certain novel features of dispensing system 202 will be described in relation to the methods of FIG. 3  however  the novel apparatus shown in FIG. 2 is not limited to only these methods but are merely provided to demonstrate exemplary uses of dispensing system 202. As seen in FIG. 2  dispensing system 202 comprises an electronic circuitry 129  which may be identical or similar to electronic circuitry 129 shown in FIG. 1. Electronic circuitry 129 comprises a computer-readable medium 204 which may be

magnetic  digital  optical  or any format configurable to comprise computer-executable instructions that may be executed by a processor  such as processor 206.

Processor 206 may be configured to execute instructions on the computer-readable medium  such as computer-readable medium 204  received from a user input device 208  lever switch 210 and/or a network connection 212. The user input device 208 may include any components or group of components (including a switch similar or identical to lever switch 210) that allows a user to provide an input to dispensing system 202  which may be mechanical  electrical  or electromechanical. Novel uses of user input device 208 may be implemented in accordance with one or more novel methods described herein. As one example  user input device 208 may be used in conjunction with step 302 shown in Fig. 3. At step 302  instructions may be received for dispensing a beverage. In one embodiment  user input device 208 may allow a user to instruct dispensing system 202 to dispense a specific beverage formula. In one embodiment  user input device 208 may comprise a touch screen that is in operative communication with electronic circuitry 129. The touch screen may be configured to display a plurality of beverage classes. For example  in one embodiment  the classes may include  but are not limited to: colas  diet colas  energy drinks  water  fruit juices and combinations of any of these groups. In certain embodiments  a user may be able to pick a beverage class from a group of classes. In various embodiments  the display of possible beverage for selection may be adjusted based upon the levels or presence of specific ingredients detected in dispensing system 202.

The touch screen may be configured to allow a user to first select a specific brand of beverage  such as a particular energy drink from a plurality of energy drinks. Still yet  the touch screen may allow a user to pick a specific commercially available beverage and further refine the ingredients to be dispensed to form a similar beverage. In one embodiment  the refined beverage has the same ingredients  however  comprises different proportions or amounts of the ingredients. For example  a user may first select the cola beverage "Pepsi " and then wish to adjust one or more parameters of the Pepsi to be dispensed. For example  the user may wish to adjust the sugar content and/or carbonation of the beverage to be dispensed. In another embodiment  the refined beverage has at least one different ingredient  for example; at least a portion of the high fructose corn syrup may be replaced with various levels of one or more ingredients.

While the exemplary embodiment was described in relation to a touch screen  other input devices may be used in combination with or in lieu of a touch screen. For example  a user may swipe a card having electronic information a sensor  such as for example  an optical  magnetic  or RFID sensor to provide a user input. In another embodiment  the user may utilize a biometric input to provide an input. Yet in other embodiments  the user may enter alphanumeric inputs using a keyboard. The lever switch 210 may also be operative ly connected to electronic circuitry 129 to provide an input indicative that a receptacle is placed under the nozzle 122.

Network connection 212 may also provide one or more user inputs (as well as transmit outgoing signals) coupling dispensing system 202 to a communication network  such as a LAN or the Internet. The dispensing system 202 (and other devices) may be connected to a communication network via twisted pair wires  coaxial cable  fiber optics or other media. Alternatively  radio waves may be used to connect one or more beverage dispenser systems to the communication network. In one such embodiment  one or more dispensing systems may be in communication with each other and readily transmit and receive information regarding other dispenser systems  including a unique formula dispensed to a particular user. In one embodiment  a plurality of dispensing systems may each be coupled to each other through a central server. Yet in another embodiment  the dispensing systems may communication directly with each other. Thus  in one or more embodiments  electronic circuitry 129 may include computer-executable instructions for transmitting information to other dispensers and/or a server.

Step 304 of Fig. 3 may be implemented to dispense a first ingredient into a conduit of the dispensing system 202. Looking to the exemplary dispensing system 202 in FIG. 2  a first conduit  such as conduit 214 may also be connected (for example  through a series of valves and/or through tubing 108) to a beverage ingredient source (such  as for example concentrate(s) l lOa/HOb). During beverage preparation and dispensing  one or more ingredients  such as water 1 12a/ 112b and/or concentrates 110a/ 110b may pass through the first conduit 214. Conduit 214 is merely exemplary  as additional or fewer ingredient sources may be upstream or downstream from conduit 214. Moreover  dispensing system 202 may comprise a plurality of conduits  such as second conduit 216. The second conduit 216 may be in connection with one or more ingredient source  such as water 112a/l 12b and/or concentrates 1 lOa/110b. In the illustrative dispensing system 202  the first conduit 214 and the second conduit 216 diverge at the nozzle 122  where ingredients may be mixed and dispensed from the dispensing system 202.

Regarding the nozzle 122  the illustrated dispensing system 202 of this invention may includes the single dispensing head 104 (shown in FIGS. 1 and 2) with plural passageways  such as conduits 214  216 (shown in FIG. 2) through which concentrated ingredients may flow. Valve units 124  126  and 128 may operate independently from each other and be independently controlled. Thus  the disclosed systems 102  202 may be constructed so that a single dispensing head 104 may be used to discharge beverages blended from any one of two or more distinct ingredients (such as concentrates) to a single nozzle 122. In certain embodiments  this may eliminate the need to provide the system 102 with multiple dispensing heads wherein each head is employed to dispense a single beverage. Other embodiments  however  may implement a plurality or heads and/or nozzles. Regardless of the quantity of nozzles utilized  those skilled in the art will appreciate that valves 124 and 126 may be simultaneously opened to discharge a beverage that is a desirable mixed blend of two or more concentrates or other ingredients.

Dispensing head 104 may be further designed so that the passage of one or more ingredients comprising carbonated water is discharged has a tapered increase in cross-sectional area along its length as measured starting from the top to the bottom. That is  a conduit or passage within dispensing system may be narrow at the high pressure end and widens considerably  to as much as ten times its width at the low pressure end. Consequently  as the water and gas fluid stream flows through a tapered passage  the pressure of the gas bubbles in the stream may decrease continually but gradually. This gradual decrease in pressure reduces the extent the carbon dioxide  upon the discharge an outlet breaks out of the fluid stream. The reduction of carbonation breakout serves to ensure that the blended beverage has sufficient gaseous-state carbon dioxide to impart a desirable taste.

Conduits 214  216 may comprise a plurality of sensors to measure one or more parameters of one or more ingredients that travel through the respective conduit 214  216 to the nozzle 122. The measured parameters of a first ingredient may be used to adjust the amount or parameter of a second ingredient to be dispensed. Yet in other embodiments  the measured parameters of the first ingredient may be used to dispense the amount of that ingredient being dispensed. In certain embodiments  several parameters may be measured within

conduit 214 and/or conduit 216. In one embodiment  steps 306  308  and/or 310 may be implemented to measure the temperature  viscosity  pH  flow rate  and/or pressure of a first ingredient in the first conduit. In one embodiment  step 306 may comprise the implementation of temperature sensor 218 (shown in conduit 214)  step 308 may include measurements with flow rate sensor 220 (shown in conduit 216) and step 310 may comprise measurements from PSI meter 222 (shown in conduit 214). While  the sensors are shown in two different conduits (214  216)  those skilled in the art will appreciate that both (and additional) conduits may have each of the above-described sensors as well as additional sensors.

Step 312 may also be implemented to determine if the ingredient (or one of the ingredients) is a non-Newtonian fluid. This determination may be based one or more measurements of steps 308-310 and/or based upon known information regarding the ingredient. For example  an electronic signal may be transmitted from the electronic circuitry 129 that is indicative that the ingredient(s) in at least one conduit 214  216 is/are non-Newtonian. If at step 312  it is determined that the ingredient is non-Newtonian  step 314 may be implemented. At step 314  one or more sensors may detect or otherwise measure the shear stress and/or strain rate of the ingredient(s). In one embodiment  a first sensor in a first conduit 214 may be used to detect the flow rate of a first fluid; however  a second sensor in the same first conduct 214 may be used to detect the flow rate of a second fluid.

In those embodiments  where the ingredient is non-Newtonian  the shear stress could utilize sensors to first measure the gradient of for example  by using a first sensor to measure the gradient of the velocity profile at the walls of the conduit 214  216. Computer-executable instructions on computer-readable medium 204 may use processor 206 to multiply the signal from the first sensor by the dynamic viscosity to provide the shear stress of that particular ingredient or combination of ingredients. In one embodiment  one or more micro-pillar shear-stress sensors may be used in conduit(s) 214  216. The micro-pillar structures may be configured to flex in response to the drag forces in close proximity to the outer perimeter of the conduit(s) 214  216 (i.e.  the walls). The flexing may be detected electronically  mechanically  or optically. The result of the flexing may be received as an electronic signal by computer-executable instructions on computer-readable medium 204. Processor 206 may utilize the received electronic signal to determine wall-shear stress. As discussed above  one or more of the conduits 214  216 may comprise a

temperature sensor 218  which may transmit electronic signals as an input to electronic circuitry 129. The input from temperature sensor 218 may also be used in conjunction with one or more other sensors to determine the viscosity of an ingredient of composition comprising a plurality of ingredients.

Further aspects of the invention relate to novel uses of adjustable orifices. For example  in certain embodiments  rather than implement the volumetric measurement then dispensing of ingredients  adjustable orifices may be used to simultaneously measure and dispense ingredients. For example  as an ingredient (or compositions having a plurality of ingredients) flows through a conduit  flow meter 220 and temperature meter 218 may determine the viscosity of the ingredient. Based upon the parameters detected by meters 218 and 220  information may be received from the electronic circuitry 129 that adjusts  rather than merely opening or closing  an orifice {see  e.g.  elements 126 and 224 within conduit 214 within the conduit 214  216). In certain embodiments  this may result in a more homogeneous combination of the ingredients. In other embodiments  it may result in less wear and tear on the dispensing device 202. In yet further embodiments  it may result in more efficient measurements of ingredients. Obtaining accurate measurements of ingredients may be of special importance  for example  when dealing with micro-nutrients  such as nutrients that comprise less than about 5% of the entire beverage or composition. In certain embodiments  a first ingredient may be dispensed from dispensing system 202 or at about 6% of the final beverage.

In one embodiment  the flow rate of at least one ingredient may be adjusted by the same mechanism that measures the flow rate. For example  exemplary flow rate sensor 220 (shown in conduit 216 of FIG. 2) may comprise a turbine or a paddle meter that is configured to measure the flow rate of an ingredient within conduit 216 (this measurement may be conducted in cooperation with information received from one or more other sensors within dispensing device 202). Based upon the determination of the flow rate  electronic circuitry 129 may transmit a signal that causes a drag placed upon at least a portion of sensor 220 (such as a turbine or paddle portion) thus acting as a restrictive orifice  such that the quantity of ingredient that is dispensed through conduit over a predetermined period of time is reduced. Likewise  electronic circuitry 129 may transmit a signal that causes less drag placed upon at least a portion of sensor 220  (i.e.  at least a turbine or paddle)  thus acting to increase the quantity of ingredient that is dispensed through conduit over a

predetermined period of time is reduced. This may occur during or before step 316  in which it is determined whether further ingredients are to be dispensed. In further embodiments  one or more parameters of any ingredient being dispensed may be adjusted based upon information received from one or more sensors (such as sensors 218 and/ 220). For example  the carbonation levels of the ingredient may be altered to adjust the viscosity of the ingredient being dispensed.

Further  in the preparation of certain compositions to be dispensed  it may not be desirable to dispense a first ingredient under the same pressure as a second ingredient (for example  when dispensing a second ingredient at step 318). In some instances  it may be desirable to reduce the pressure under which a first ingredient is dispensed  in yet other embodiments; it may desirable to increase the pressure that an ingredient is dispensed  for example  to ensure proper mixing or the intended profile of the beverage. In certain embodiments  adjustable orifices may be implemented to ensure the optimal flow rate is implemented for certain ingredients. For example  computer-readable instructions may be used to achieve the optimal combination of pressure and flow rate of an ingredient passing through a conduit 214  216  such as by use of an adjustable orifice. A simplified graphical illustration is shown by way of element 226. As seen by element 226  adjusting an input  such as through a step motor (for example "35°"  "55°"  or "75°") may be used to obtain a preferred combination of flow rate and pressure. Those skilled in the art will readily appreciate that element 26 is merely illustrative and that other implementations  including the use of more than three adjustable settings  are within the scope of this disclosure.

At step 320  information regarding the dispensed beverage or composition may be stored on a computer-readable medium  such as computer-readable medium 204. The computer-readable medium of step 320 is not  however  required to be within or local to the dispensing system 202. Instead  the information regarding the dispensed beverage may be transmitted through network connection 212 to a remote computer-readable medium. In one embodiment  the unique composition dispensed through the implementation of one or more methods shown in FIG. 3 may be received at a second dispensing system  which may dispense the substantially the same beverage or composition.

FIG. 4 shows a flowchart of an exemplary method in accordance with one embodiment of the invention. At step 402  it may be determined whether a custom beverage comprises a carbonated ingredient  such as carbonated water. In one embodiment  steps 404 and/or 406 may be performed to select a carbonation source (step 404) and adjust the carbonation of the selected source (step 406). For example  at step 404  it may be determined that the beverage requested contained carbonated water  however  the user requested that the beverage comprise less high fructose corn syrup  therefore the carbonation levels of the beverage may be reduced. Exemplary embodiments are disclosed later in this disclosure  for example  in reference to FIGS. 5-6. In one embodiment  the level of carbonation (or any gas) of a second ingredient is adjusted based upon electronic signals received from one or more signals regarding measurements from sensors measuring parameters of a first ingredient. Such parameters may be the flow rate  viscosity  pH  pressure  level of carbonation  level of constituents  such as sugar  water  coloring  etc.  and/or any combination of these and other parameters that relate to the first ingredient.

In certain embodiments  the carbonation source selected in 404 may be one of a plurality of sources. For example  different sources may comprise various levels of carbonation; therefore  one source comprising the closest amount of carbonation needed may be selected before adjustment. In certain embodiments  dispensing system 102  202 may selectively discharge streams of carbonized and non-carbonized water from separate containers  for example  reservoirs 112a- 112b. Therefore  in certain implementations  the dispensing head 104 can be employed to dispense beverages selectively made from either carbonized or non-carbonized water. Alternatively  the dispensing head 104 may be used to dispense a beverage comprising carbonated water and non-carbonated water. In one embodiment  adjustable orifices are opened simultaneously to cause the simultaneous dispensing of both carbonated and non-carbonated water. This is useful when it is desired to blend these two liquids with a concentrate to produce a lightly carbonated beverage. In one embodiment  by varying the amount of time each orifice is open at one or more predetermined diameters  the extent to which the water supplied for the beverage may be set anywhere between fully carbonated (100% carbonated water supply) to no carbonation (100% non-carbonated water supply).

In yet other embodiments  step 410 may be used to create a carbonation source. In one embodiment  a first conduit such as conduit 214 may comprise water and conduit 216 may comprise carbon dioxide gas. Thus  based upon the sensors 218  220  222  and/or other sensors within conduits 214  216 or elsewhere within dispensing system 202  the amount of water that is combined with the carbon dioxide gas is determined and dispensed  such as through an adjustable orifice. Regardless of whether steps 404 and 406 or step 410 is implemented  step 408 may be initiated. In one embodiment  the resultant carbonated ingredient may be dispensed into a conduit  such as conduits 214 and/or 216. {see  e.g.  step 304 of FIG. 3).

It should further be appreciated that not embodiments have all of the above-described features and/or include each step and/or process of the disclosed methods. For example  certain embodiments may be provided with different quantities of fluid passageways and valve units than have been described above with respect to the illustrated embodiments. It is anticipated that these alternative embodiments of the invention may be used to provide a means for forming a beverage from a combination of a plurality of ingredients  which may be discharged from a either a plurality of nozzles or  alternatively  a single nozzle. Moreover  one or more nozzles may be configured to provide a discharge passage that extends vertically downward. Yet in other embodiments  one or more discharge passages for ingredients may have a spiral or helical configuration. While the exemplary dispensing system 102 shown in FIG. 1 may be used in a commercial setting  for example  a restaurant  those skilled in the art will readily appreciate that the teachings of this disclosure may be applied to any dispensing system  such as implemented in bar gun technology and/or residential use. Further  embodiments within the scope of this disclosure may be used with frozen beverages and/or non-carbonated beverages.

Further aspects of the invention relate to systems and methods that allow consumers to adjust one or more ingredients of a beverage formulation recipe. For example  consumers often enjoy beverages that  in addition to a base flavor  include a supplemental flavor  such as cherry or lemon-lime. Yet consumers are increasingly interested in adjusting one or more ingredients in their beverages  such as the amount of sugars  often in the form of high fructose corn syrup (HFCS). As companies attempt to expand to meet the personalized needs of their consumers they may risk changing the very taste profile that the consumer enjoys  and/or increased costs manufacturing and transporting multiple variations of the same branded beverage.

In certain embodiments  a consumer may adjust the amount (concentration) of one or more ingredients  such as a sweetener  of a beverage formulation. Based upon the consumer""s adjustment  one or more additional ingredients may be automatically adjusted. FIG. 5 is a flowchart of an exemplary method 500 according to one embodiment of the invention. To

provide the reader with a clear understanding of certain embodiments of the invention  exemplary methods will be described in relation to the exemplary beverage dispensing systems depicted in FIGS. 1 and 2  however  those skilled in the art with the benefit of this disclosure will readily appreciate that other dispensing apparatuses can perform (or may be modified to perform) the methods disclosed herein without undo experimentation. In accordance with one embodiment  a first user input may be received at a processor in communication with a memory storing one or more recipes of beverage formulations (see 302 of FIG. 3). In one embodiment  the first user input may be received at beverage dispensing system 102 and/or 202. The first user input may select a beverage formulation recipe from a plurality of beverage formulation recipes. For example  in one embodiment  user input device 208 (shown in FIG. 2) may allow a user to select a specific beverage formula. In one embodiment  user input device (such as input device 208) may comprise a touch screen that is in operative communication with electronic circuitry 129. Electronic circuitry 129 includes computer-readable medium 204 which may store one or more recipes for beverage formulations. As explained in more detail below  the recipes (either stored in medium 204 or another medium) may be modified beverage formulations created by one or more consumers.

A display device may be configured to display a plurality of beverage classes to a consumer. For example  a display device may be operatively connected to beverage dispensing system(s) 102 and/or 202. In other embodiments  the beverage dispensing system(s) 102 and/or 202 may be configured to transmit an electronic signal through network connection 212 to be received at a remote display device. In one embodiment  the remote display device may be operatively connected to a consumer""s personal computer (PC)  mobile device  including a mobile phone  or any electronic device.

FIG. 6 shows an exemplary graphical user interface 600 that may be generated from electronic signals transmitted in accordance to one or more embodiments of this disclosure. As seen in FIG. 6  a group of classes 602 may be displayed to the consumer. Exemplary classes of beverages 602 may include  but are not limited to: colas 604  rehydration beverages 606  water 608  and/or fruit juices 610. Those skilled in the art with the benefit of this disclosure will readily appreciate that these categories are merely exemplary and other categories may include one or more of the same beverage options. In certain embodiments  a consumer may be able to provide one or more user inputs that determine

what beverages are grouped into one or more classes. In one embodiment  a consumer may explicitly select "favorite" classes and/or certain beverages that are grouped into a specific class. For example  a user may have a "morning" class to include beverages that include caffeine and/or a "workout" class that comprises rehydration beverages with various levels of carbohydrates that a user may select depending on the intensity of the workout.

In other embodiments  a computer-readable medium may determine one or more classes (or beverages displayed within a class) based upon the user""s past purchasing or ordering decisions. Yet in other embodiments  one or more classes (or beverages) may be determined according to promotional considerations and/or upcoming events  such as holidays. In various embodiments  the display of possible beverage for selection may be adjusted based upon the levels or presence of specific ingredients detected in dispensing system 102/202. Further  actual logos and/or icons may be used in conjunction with or in lieu of any graphical configurations  including text. Those skilled in the art will also understand that non-interactive displays may also be used to display a graphical user interface  such as interface 600.

The user input received at 502 may be transmitted as a mechanical  electrical  or mechanical-electrical input. In one embodiment  a user input may be received through a local area network (LAN) and/or a wide area network (WAN)  such as the Internet through a network connection  such as network connection 212 (shown in FIG. 2). Dispensing systems 102/202 (and other devices) may be connected to a communication network via twisted pair wires  coaxial cable  fiber optics or other media. Alternatively  radio waves may be used to connect one or more beverage dispenser systems to the communication network.

In one embodiment  a touch screen may be configured to allow a user to first select a specific brand of beverage  such as a particular juice from a plurality of fruit juices (e.g.  from class 610). The selection of a specific brand of a beverage may follow a consumer selecting a class from a group of beverage classes. For example  the menu depicting the group of classes 602 may be replaced by another menu of different specific beverages within that class upon selection. In other embodiments  the menu depicting the group of classes 602 may remain at least partially visible. For example  a consumer may select class 604 which includes several colas. Upon selecting class 604  the user may be presented with a menu of several different "brands" of cola (see menu 612)  such as "BRAND A"

614  "BRAND A Diet 616 " which could represent Pepsi-Cola® and Diet Pepsi-Cola®  respectively. Other options may include "BRAND B" 618 and "BRAND B Diet" 620  which may in certain embodiments  represent Mountain Dew® and Diet Mountain Dew  respectively. Further options are provided as "BRAND C" 622 and "BRAND C Diet" 624.

In certain embodiments  a user input device  such as the touch screen may allow a user to pick a specific commercially available beverage and further refine the ingredients to be dispensed to form a similar beverage. For example  a processor in operative communication with a memory (such as computer-readable medium 204) may store a plurality of beverage formulation recipes. Thus  the first user input received at step 502 may select a one of the plurality of beverage options for further refinement before dispensing.

A second user input may be received at step 504. In certain embodiments  the second input is configured to modify a concentration of a first ingredient within the selected recipe. In one embodiment  the first ingredient may be a caloric sweetener. As discussed above  recent dietary concerns focus on reducing natural sugars  such as sucrose and/or high fructose corn syrup (HFCS). Thus  the second user input  may indicate that a consumer wishes to reduce the sugar content of the beverage formulation recipe. Yet in other embodiments  the user may wish to increase the natural sugars. For example  the consumer may have selected a diet beverage (i.e.  the beverage formulation depicted by menu selection 616). Thus  the consumer may wish to adjust the flavor profile of the diet beverage to include a more natural sugar taste. In one embodiment  a display device may display an indication of the sugar level of the selected beverage formulation. For example  GUI 600 shows sugar level indicator 626 which may graphically shows the sugar level. The indication of the sugar(s) may be shown by different measurements. For example  in one embodiment  the total calories may be displayed to the user. In another embodiment  the weight of the ingredients (such as one or more sugars) may be displayed. In other embodiments  the volumetric measurement could be displayed. Still yet  the overall percentage of the ingredient could be displayed. In certain embodiments  the consumer may be able to selectively determine how the information is displayed: Furthermore  the displaying of the information may be done with objective values  such as using numerical measurements or estimates  or subjectively  such as color coding where "red" could suggest unhealthy levels  such as high sugar content  and "blue" could mean healthy levels  such as low sugar content. In certain embodiments  both objective and subjective measurements or estimates could be provided.

In certain embodiments  a consumer may adjust the sugar level indicator 626 to adjust the quantity (concentration) of sugar of the selected beverage formulation recipe. In embodiments comprising a touch screen as a user input device  a consumer may adjust the concentration by touching or sliding their finger or other device over a portion of the sugar level indicator 626. Other input devices may be used in combination with or in lieu of a touch screen. For example  a consumer may enter alphanumeric inputs and/or use arrow keys on a keypad. Other possible user input devices may allow a consumer to swipe a card having electronic information and/or provide information through use of an optical  magnetic  RFID  and/or biometric sensors. As discussed above  one or more user inputs may be received through a communication network  such as a LAN or the Internet.

At step 506  the concentration of at least one second ingredient may be automatically adjusted in response to the second user input to form a recipe of a modified beverage formulation. For example  merely adjusting one or more sugars in a cola beverage will not only reduce the flavors associated with those ingredients  but may drastically affect the impact of other ingredients which may have been masked by the sugars and/or react with the sugars (or any other ingredient). For example  reducing HFCS and/or sucrose in cola beverages may result in the consumer noticing an unpalatable taste from excessive carbonation from carbon dioxide  which provides carbonic acid. Thus  in one embodiment  the reduction of sugars at step 504 results in the automatic reduction of carbon dioxide in the recipe for the modified beverage formulation. In other embodiments  the carbon dioxide levels may be left unaltered; however  levels of other acids may be adjusted. For example  in one embodiment  citric acid levels may be adjusted based upon the consumer selecting the adjustment of the first ingredient  such as sugar. Those skilled in the art will realize that other acids  including but not limited to: lactic  malic  and other acids used in food and beverage applications may be adjusted within the scope of this disclosure. In one embodiment  one or more acids may be blended and/or stored with other ingredients  including but not limited to: caffeine  ginseng  guanine  and other acids or buffers.

Thus  certain embodiments of this disclosure permit the automatic adjustment of a non-sweetener ingredient based upon a consumer requesting the adjustment of a sweetener. In such embodiments  however  levels of a different sweetener ingredient may also be

adjusted; however  it could be accompanied by an adjustment to a non-sweetener ingredient. Further embodiments  however  are directed towards automatically adjusting (increasing  decreasing  adding or removing) a concentration of an ingredient comprising a sweetener upon a consumer adjusting the concentration of another sweetener. For example  it is known that many sweeteners have various strengths of sweetness when compared to sugar. Further  as discussed above  the interaction of several different ingredients may provide a unique flavor profile that may have to be compensated for. In certain embodiments  the reduction of a sweetener may be (either partially or wholly) compensated with the addition of other sweeteners.

Exemplary sweeteners suitable for use in various embodiments of the beverages disclosed here include non-nutritive natural and artificial or synthetic sweeteners. Suitable non-nutritive sweeteners and combinations of such sweeteners may be selected for the desired nutritional characteristics  taste profile for the beverage  mouthfeel and other organoleptic factors. Non-nutritive sweeteners suitable for at least certain exemplary embodiments include  for example  peptide based sweeteners  e.g.  aspartame  neotame  and alitame  and non-peptide based sweeteners  for example  sodium saccharin  calcium saccharin  acesulfame potassium  sodium cyclamate  calcium cyclamate  neohesperidin dihydrochalcone  and sucralose. Alitame may be less desirable for caramel-containing beverages where it has been known to form a precipitate. In certain exemplary embodiments the beverage product employs aspartame as the sweetener  either alone or with other sweeteners. In certain other exemplary embodiments the sweetener comprises aspartame and acesulfame potassium. Other non-nutritive sweeteners suitable for at least certain exemplary embodiments include  for example  sorbitol  mannitol  xylitol  glycyrrhizin  D-tagatose  erythritol  meso-erythritol  malitol  maltose  lactose  fructo-oligosaccharides  Lo Han Guo juice concentrate  Lo Han Guo powder of mogroside V content from 2 to 99%  rebaudioside A  stevioside  other steviol glycosides  stevia rebaudiana extracts acesulfame  aspartame  other dipeptides  cyclamate  sucralose  saccharin  xylose  arabinose  isomalt  lactitol  maltitol  trehalose  and ribose  and protein sweeteners such as monatin  thaumatin  monellin  brazzein  L-alanine and glycine  related compounds  and mixtures of any of them. Lo Han Guo  steviol glycosides  e.g. rebaudiosides  steviosides and related compounds  as discussed further below  are natural non-nutritive potent sweeteners.

In one embodiment  flavor oils  such as lemon  lime  lemon-lime  orange  and combinations thereof may be suspended in an emulsion may be added  increased or decreased. In yet other embodiments  extracts dissolved in alcohol may be adjusted. Those skilled in the art with the benefit of this disclosure will appreciate that any food or beverage-safe sweetener may be used without departing from the scope of this disclosure. Thus  in certain embodiments  the reduction of sugars may result in the reduction of an acid source  such as carbon dioxide and the increase in another sweetener  such as flavor oil. In certain embodiments  the automatic adjustment allows the beverage producer to maintain quality over a branded beverage while allowing the consumer to reduce some or all of the attributes that the particular consumer may deem to be negative {i.e.  high sugar content).

In certain embodiments  one or more adjusted ingredients that are present within the recipe of the modified formulation may not have present in the original beverage formulation. In one embodiment  the concentration of at least one second ingredient may comprise about 0% of the recipe for the beverage formulation and about greater than 0.5% of the recipe for the modified beverage formulation. Likewise  in other embodiments  the concentration of at least one second ingredient may comprise at least about 0.5% of the recipe for the beverage formulation and about 0% of the recipe for the modified beverage formulation.

At optional step 508  an indication of the adjusted concentration of one or more of the adjusted ingredients may be displayed to the user on a display device. Using FIG. 6 as an illustrative example  the visual depiction of the reduction of sugars from level marker 628 to level marker 630 on the sugar level indicator 626 may result in the depicted level of carbon dioxide shown in C02 level indicator 632 to move from level marker 634 to level marker 636. In other embodiments  visual depictions of other altered ingredients may be presented. In one embodiment  a user may "cycle" through different ingredients and compare the amount of one or more ingredients of the modified beverage formulation against the amount of the same ingredient within the original beverage formulation.

Other visual indicia  such as indicia 638 may be modified in accordance with one or more received user inputs. For example  indicia 638 which could resemble a beverage container may be "filled" with a liquid representing the beverage to be dispensed. For example  if a user selects a cola beverage  the depicted beverage container may be "filled" with a brown colored liquid  whereas if the consumer selects a energy drink  the beverage container depicted by indicia 638 may be "filled" with a different color. Further  the graphical

representation of the beverage may be adjusted as the consumer adjusts the ingredients. For example  if a consumer reduces the carbon dioxide to be dispensed into the beverage  the graphical indicia 638 may be adjusted to make it appear that fewer bubbles in the depicted carbonated beverage.

Step 510 may be implemented to determine if further user inputs are received. If no further user inputs are received  then step 512 may be implemented to dispense a serving of the modified beverage formulation. Alternatively  step 514 may decipher further user inputs. For example  a user input may be received to confirm the dispensing of the modified beverage formulation. In other embodiments  the consumer may not want the beverage formulated created by the automatic adjustment. Thus  in one embodiment  a user input may be received that requests the dispensing of a beverage according to a recipe of a beverage modified according to the consumer""s requested alteration  however  without the automatic adjustment of the at least one second ingredient.

In yet other embodiments  the user may desire to review and/or revise the recommended concentrations that were automatically adjusted. For example  if an initial concentration of carbonation was at 100% and was reduced to about 60% during the automatic adjustment of step 506  the user may increase the carbonation (for example  to about 70%) or alternatively in the lower direction to further reduce the carbonation.

Further aspects of the invention are directed towards the formulation of beverages  or other foodstuffs  based upon the physiological parameters of a user. FIG. 7 is a flowchart showing one exemplary process 700 for dispensing a beverage in accordance with one embodiment of the invention. Process 700 is shown for illustrative purposes only and those skilled in the art with the benefit of this disclosure will readily appreciate that process 700 may include additional or fewer sub-processes. Moreover  the order of process 700 is also for illustrative purpose and may be conducted in almost any order.

In one embodiment  block 702 may be initiated to measure of a physiological parameter of a user. The physiological parameter may be measured automatically  such that the user is not required to determine or manually enter the parameter. Thus  unlike certain prior art systems  the collection of one or more physiological parameters is not subject to guessing or entry error. In this regard  users often engage in physical activity to lose weight  thus reliance on the user to accurately enter the data may be influenced by their desire to lose the weight and/or peer pressure from other individuals. Therefore  automated collection of physiological data is preferred in several instances.

[67] In one embodiment  the measurement of one or more physiological parameters may be transmitted directly to a beverage dispenser. For example  the measurements may be electronically transmitted to dispensers 102 and/or 202  shown in FIGS. 1 and 2  respectively. In one embodiment  one or more measurements may be wirelessly transmitted to dispenser 202 through network connection 212. As seen in FIG. 2  beverage dispenser 202 comprises computer-readable medium 204 which may be utilized to store measurement data. In one embodiment  the data may be collected and stored in real-time. In another embodiment  the data may be stored at beverage dispenser 202 a later time  such as when the user requests a beverage (discussed in more detail below). In one embodiment  a wireless device measures the physiological parameter  which is directly transmitted to the beverage dispenser 202. In another embodiment  the wireless transmission may travel through one or more devices  such as a router  before arriving at the beverage dispenser 202. The beverage dispenser 202 further comprises processor 206  which may be used to perform analysis of the data.

[68] The device measuring the physiological parameters may also be associated with the beverage dispenser 202. For example  in one embodiment  the dispenser may dispense one or more devices that the user may utilize before and/or while obtaining a beverage. In one embodiment  a user may select (including providing payment for) a beverage  however  the beverage is not immediately dispensed. Rather  the device configured to measure one or more parameters may be provided to a user. The device may communicate with the dispenser during physical exertion  such as an exercise routine  and a beverage may be later dispensed. Other measuring devices  such as devices that measure non-physiological parameters  may also be dispensed from the beverage dispenser 202. Exemplary devices are discussed in more detail below in regards to block 704.

[69] In certain embodiments  a biosensor may be wearable by the user. The biosensor may be configured to be worn during rigorous physical exertion  such as running  swimming or biking. In one embodiment  the biosensor is part of a wristband. The biosensor  however  may be any wearable device  such as forming part of a headband  anklet  necklace  armband  or combinations thereof. In anther embodiment  the physiological measuring device (an/or other measuring devices) may be associated with a beverage (or food)

receptacle. In one embodiment  a beverage receptacle 202 may be reusable  such that it may receive multiple servings of beverages from the beverage dispenser 202. A device may be attachable to a portion of a beverage receptacle that is usable with beverage dispenser 202. In certain embodiments  the device may be removably attached to the beverage receptacle. The device may be attachable or form part of a lid  cap  neck  and/or body of the beverage receptacle. The parameter(s) that the device may measure may be dependant on the beverage(s) obtained and/or the quantity of beverage(s) obtained.

The physiological parameter may be noninvasively measured from one or more bodily fluids  including but not limited to: sweat  saliva (including breath analysis)  tears  urine and combinations thereof. Any physiological parameter obtained from a bodily fluid is within the scope of the invention  including but not limited to: pH  electrolyte levels  temperature  fluid loss  rate or amount of electrolyte loss  fluid electrolyte concentration  fluid osmolality  and/or changes to any parameters over time  such as an increase or a threshold rate of an increase in any parameter. As one embodiment  the value of an electrolyte level may not only be measured  but also the rate at which the electrolyte is are being depleted. Other parameters may be based upon non-fluid mediums  including but not limited to: pulse  blood pressure  skin tone  temperature  Body mass index (BMI)  respiration rate  weight  changes to any parameters such as an increase or a threshold rate of increase for any parameter. As one example  the blood pressure may be one parameter  however  the duration of blood pressure over a predefined threshold may also be another parameter being measured.

In certain embodiments  other non-physiological data may be collected (see  e.g. block 704). Exemplary non-physiological data may include  for example  environmental and/or biographical data. Exemplary environmental data may include  but is not limited to temperature  humidity  altitude  and combinations thereof. Biographical data may be any data relating to the user that is not automatically collected by a device. Exemplary biographical data may include  but is not limited to: sex  age  race  height  behavioral data  diet  fitness level  physical appearance  cognitive capability  previously-recorded recorded patient biometric data and/or trends in historical patient biometric data may also be used.

Further embodiments may include the calculation of exertion data (see  e.g.  block 706). The calculation of exertion data may include one or more inputs from physiological and/or non-physiological parameters (such as from blocks 702 and/or 704  among others). In one

embodiment  the calculation of exertion data may receive inputs regarding at least one physiological parameter (but may also include inputs from one ore more non-physiological parameters) to derive a second physiological parameter not being measured. Such calculation may be beneficial to reduce costs associated with multiple sensors  reduce frustration of wearing or locating multiple physiological measuring devices  and/or allow more accurate assessment of the user""s exertion level.

In one embodiment  a device may measure electrolytic levels in sweat. Used alone  the device may only indicate that a user lost little quantities of electrolytes during physical activity. This  however  may not provide the most accurate analysis of the user. Calculating the exertion data  whether from the physiological measurements  alone or with other data  may be used to estimate a muscle usage and/or determine what activity the user was performing an activity  such as lifting weights. For example  by measuring the motion of a user and/or the time a user undertakes a specific activity  the calculation may determine the user was lifting weights  performing yoga  running on a treadmill  or other activities. In one embodiment  stress of certain muscles or other organs of the body may be estimated without receiving data regarding that organ or system from a physiological measuring device. This may be useful  for example  to prevent the invasive collection (such as collecting blood through needles) to measure blood factors indicative of such activity. As discussed below  such information may be useful in determining to formulate one or more recipes.

Block 708 may be implemented in certain embodiments to receive a user input. The user input may be received as a mechanical  electrical  or mechanical-electrical input. In one embodiment  a user input may be received through a local area network (LAN) and/or a wide area network (WAN)  such as the Internet through a network connection  such as network connection 212 (shown in FIG. 2). In one embodiment  a touch screen may be configured to allow the reception of a user input.

The type of user input may vary depending on the embodiment being implemented. In one embodiment  the user input of block 708 may select a class of beverages  such as exemplary classes: juices  energy drinks  and hydration beverages. For example  in one embodiment  the user input received at block 708 may select hydration beverages  and based upon that selection  block 710 may be implemented to select one or more beverage formulations within that class. In one embodiment  the selected beverage formulation is a branded-beverage. For example  during an exercise routine  physiological data may indicate that a user has lost a modest level of electrolytes and has also been lifting weights. Thus  when a user input is received at block 708 that selects hydration beverages  a specific formulation for both endurance and restoring electrolytes may be selected. In another embodiment  the user may be given an option of two or more beverages  such as having different flavors. In one embodiment  block 712 may be implemented  independently of or in conjunction with block 710 to modify the branded beverage. For example  it may be determined that the branded beverage may provide too much of at least one electrolyte  therefore  block 712 may be implemented to reduce the level of that at least one electrolyte in the recipe. Thus  in accordance with certain embodiments  beverage dispensers 202 may maintain the quality associated with a branded beverage while permitting consumers to enjoy the personalized beverages.

In another embodiment  block 712 is initiated without block 710. For example  the user selection at block 708 may select a specific beverage  for example  the user may select a specific hydration beverage  such as G2®. Step 712 may then formulate a non -requested formula. As used herein  a non-requested formula is any recipe that differs from the requested formula  such as for example  by having different ingredients and/or levels of the same ingredients. For example  the G2® may be modified to include more natural sugars and/or one or more electrolytes. In one embodiment  sodium chloride  sodium citrate  mono-potassium phosphate  quercetin  and combinations thereof  may be separate ingredients that may be individually adjusted.

In one embodiment  upon the user selecting a class of beverages or a specific beverage at block 708  a menu may be provided to suggest alternative formulas to the user  such as a modified G2® recipe  a branded or novel Gatorade® recipe  a branded or novel Propel® recipe  or combinations thereof. In one embodiment  user input device (such as input device 208) may comprise a touch screen that is in operative communication with electronic circuitry 129 to display the menu and/or other options to the user. In this regard  electronic circuitry 129 may include computer-readable medium 204 which may store one or more recipes for beverage formulations. In accordance with further embodiments  a user input (such as received at block 708) may allow a user to adjust one or more ingredients of the formulation. For example  after a workout  users often desire less carbonation in their cola beverages  or more electrolytes in their hydration beverages. As discussed above  for example  in relation to FIGS. 5 and 6  the adjustment of one ingredient may cause the adjustment of at least one other ingredient. The adjustment of an ingredient may be part of the user input of block 708 and/or after either block 710 and/or block 712 have commenced. In one embodiment  at least one ingredient that is added or adjusted in a micro ingredient.

Block 714 may be implemented to dispense the recipe formulated at blocks 710 and/or 712. The dispensing of the beverage may be performed in accordance with any embodiment disclosed herein. In one embodiment  the beverage is dispensed from beverage dispenser 102/202. Beverage dispenser 102/202 may be configured to adjust the dispensing of one ingredient based upon one or more properties of another ingredient. Examples of this are described in relation to FIGS. 1-4. Further  certain embodiments allow the accurate measuring and dispensing of non-Newtonian fluids. In one embodiment  beverage dispenser 202 is a unitary dispensing apparatus that is configured to micro dose one or more ingredients. In one embodiment  sodium chloride  sodium citrate  mono-potassium phosphate  quercetin  and combinations thereof  may each be dispensed individually as micro ingredients. In one embodiment  beverage dispenser 202 may comprising an individual micro dosing module with variable viscosity capabilities to accurately micro dose a plurality of different micro ingredients. In one embodiment  the module may be about 0.5 inches thick  1.5 inches deep  and about 2 inches high. In other embodiments  two or more micro dosing modules may be used. In one embodiment  the modules are about 1.5 inches deep and about 2 inches high  where the thickness is 0.5 inches for each individual module. Those skilled in the art will readily appreciate that the dimensions provides for thickness  depth  and height are for illustrative purposes  and the dimensions are interchangeable. In certain embodiments  static mixing of multiple ingredients (one or more micro ingredients  flavor syrups  water  etc.) may be performed near the nozzle 122 (shown in FIGS. 1 and 2). This may allow more optimal operation and/or sanitary characteristics.

One or more of the beverage formulation recipes may be stored on a computer-readable medium  either locally or remotely. For example  in one embodiment  the recipe of the modified beverage formulation may be stored. In another embodiment  the recipe of the beverage that was ultimately dispensed may be stored. One or more dispensing systems 202 may be in communication with each other and readily transmit and receive information regarding other dispenser systems  including a unique formula dispensed to a particular user. In one embodiment  a plurality of dispensing systems may each be coupled to each other through a central server. Yet in another embodiment  the dispensing systems may communication directly with each other. Thus  in one or more embodiments  electronic circuitry 129 may include computer-executable instructions for transmitting information to other dispensers and/or a server.

We Claim:

1. An apparatus comprising:

a wireless transceiver configured to receive data from a biosensor that measures a physiological parameter of a user;

a user input device configured to transmit an input directing the discharge of a first recipe from the apparatus;

a first conduit selectively connected to a first ingredient source  the first conduit comprising a plurality of sensors configured to measure parameters of the first ingredient

a computer-readable medium comprising computer-executable instructions that when executed by a processor are configured to execute a method comprising:

based upon at least the combination of the user input and the measured physiological parameter  determining to dispense a second recipe comprising an estimated amount of at least the first ingredient and a second ingredient;

initiating dispensing the first ingredient of the beverage through the first conduit;

utilizing the sensors to measure a plurality of parameters relating to the first ingredient being dispensed through the first conduit to obtain a result for each parameter; and

based upon the result of at least one measured parameter of the first ingredient  adjusting the amount of the second ingredient to be dispensed into either the first conduit or a second conduit.

2. The apparatus of claim 1  further comprising:

a dispenser containing a plurality of devices configured to measure at least one physiological parameter  wherein the devices communicate with the wireless transceiver.

3. The apparatus of claim 1  wherein the user input device comprises a touch screen.

4. The apparatus of claim 1  the user input device is configured to receive an input selecting a class of beverages  and in a response selecting one or more beverage recipes that are classified within the selected class.

5. The apparatus of claim 4  wherein the selected one or more beverage recipes comprise branded recipes.

6. The apparatus of claim 5  wherein the branded recipe is further modified to create a non-requested recipe.

7. The apparatus of claim 1  wherein the user input device is configured to receive an input selecting a specific branded beverage  and in a response  selecting one or more non-requested recipes based upon at least the measured physiological data.

8. The apparatus of claim 7  wherein the selection of the one or more non-requested recipes is also based upon non-physiological data.

9. The apparatus of claim 7  wherein the selection of the one or more non-requested recipes is also based upon exertion data that has been calculated  at least in part  at the apparatus.

10. The apparatus of claim 1  the computer-executable instructions further comprising: measuring parameters of the second ingredient as it is dispensed; and

based upon the measured parameters of the second ingredient  adjusting the amount of a third ingredient to be dispensed into either the first conduit or a second conduit.

11. The apparatus of claim 1  wherein at least one ingredient is a micro ingredient selected from the group consisting of: sodium chloride  sodium citrate  mono-potassium phosphate  quercetin  and combinations thereof.

12. The apparatus of claim 11  wherein at least two micro ingredients are dispensed from a micro dosing module with variable viscosity capabilities.

13. A computer-readable medium comprising computer-executable instructions that when executed by a processor are configured to execute a method comprising:

automatically receiving at a beverage dispenser  data from a biosensor configured to measure a physiological parameter of a user;

receiving a user input configured to select a non-customized beverage;

altering the recipe of the selected beverage to either (i) adjust at least one ingredient or (ii) introduce a new ingredient  wherein a second recipe is formed.

14. The computer-readable medium of claim 13  further comprising:

calculating exertion data of the user.

15. The computer-readable medium of claim 14  wherein the calculation of the exertion data comprises the analysis of at least one non-physiological parameter.

16. The computer-readable medium of claim 13  wherein the non-physiological parameter is selected from the group consisting of: a biographic parameter  an environmental parameter  and combinations thereof.

17. The computer-readable medium of claim 13  wherein the second formula is chosen from a customized beverage and a non-customized beverage.

18. The computer-readable medium of claim 13  wherein the biometric sensor is a portion of a beverage container.

19. The computer-readable medium of claim 18  wherein the biometric sensor is removable.

20. The computer-readable medium of claim 13  wherein the biometric sensor is configured to non-invasively measure the physiologic parameter from a bodily fluid.

21. The computer-readable medium of claim 20  wherein the biometric sensor is configured to determine a parameter from sweat selected from the group consisting of: humidity  temperature  pH  osmality  electrolyte content  and combinations thereof.

22. The computer-readable medium of claim 20  further comprising:

displaying a representation of the second recipe to the user;

dispensing a representation of a third recipe to the user; and

receiving a user input configured to select the second recipe or the third recipe for dispensing.

23. An apparatus comprising:

a wireless transceiver configured to receive data from a biosensor that measures a physiological parameter of a user;

a user input device configured to transmit an input directing the discharge of a first recipe from the apparatus;

a computer-readable medium comprising computer-executable instructions that when executed by a processor perform a method comprising:

receiving a user input configured to select a non-customized beverage;

altering  based on at least the received data  the recipe of the selected beverage to either (i) adjust at least one ingredient or (ii) introduce a new ingredient  wherein a second recipe is formed.

24. The apparatus of claim 23  further comprising:

a first conduit selectively connected to a first ingredient source  the first conduit comprising a plurality of sensors configured to measure parameters of the first ingredient

a computer-readable medium comprising computer-executable instructions that when executed by a processor are configured to execute a method comprising:

initiating dispensing the first ingredient of the beverage through the first conduit;

utilizing the sensors to measure a plurality of parameters relating to the first ingredient being dispensed through the first conduit to obtain a result for each parameter; and

based upon the result of at least one measured parameter of the first ingredient  adjusting the amount of the second ingredient to be dispensed into either the first conduit or a second conduit.

25. The apparatus of claim 23  wherein the wireless transceiver is further configured to receive data comprising at least one non-physiological parameter selected from the group consisting of: a biographic parameter  an environmental parameter  and combinations thereof.

26. The apparatus of claim 23  the computer-executable instruction further comprising: calculating exertion data of the user.