Patent Publication Number: US-2019193928-A1

Title: Multi-ingredient ephemeral beverage pod for making a beverage

Description:
CROSS-REFERENCE TO RELATED APPLICATION 
     This application claims the benefit of U.S. Provisional Application No. 62/609,120, filed Dec. 21, 2017, which is incorporated herein in its entirety by reference thereto. 
    
    
     BACKGROUND 
     Field of the Invention 
     The described embodiments relate generally to pods used for making beverages in-home, and methods for using the pods. 
     BRIEF SUMMARY 
     Aspects of the disclosure include an ephemeral ingredient pod for making a beverage. 
     The pod may have multiple layers, and each layer may be a different ingredient. Each ingredient may be released or dissolved into a liquid to form a beverage. Similarly, the pod may have multiple chambers that each contain one or more ingredients. The ingredients may be solids, liquids, or gels. The ephemeral pods may be edible and ready to consume upon removal from the packaging, or the pods may be combined with a liquid to produce a beverage. 
     The ephemeral pod may have a membrane removably disposed exterior to the outermost layer so that the membrane entirely covers the pod, and the membrane may be disposable and biodegradable. The pod may also have other membranes that separate one layer from another. These other membranes may be edible or dissolvable. 
     In other aspects, the pod may be configured to dissolve only in a certain type of liquid, such as hot or cold, acidic or alkaline, and carbonated or still. The pod may be activated by a beverage at a certain temperature, or each layer or chamber within the same pod may be activated differently based on the application. The pod may be used to create a ready-made beverage or provide additional flavoring to a beverage by releasing the various ingredients into a liquid. 
     In other aspects, a beverage is made by using the pod with a device that is compatible with the pod. The device may provide a liquid that contacts the pod to begin the beverage making process. 
    
    
     
       BRIEF DESCRIPTION OF THE FIGURES 
         FIG. 1A  shows a cup with liquid and multiple ephemeral beverage pods. 
         FIG. 1B  shows a cup with liquid and one ephemeral beverage pod. 
         FIG. 2A  shows a cutaway view of an ephemeral beverage pod with two layers. 
         FIG. 2B  shows a cutaway view of an ephemeral beverage pod with three layers. 
         FIG. 3A  shows a cross-sectional view of an ephemeral beverage pod having four layers, with the innermost layer centered in the pod. 
         FIG. 3B  shows a cross-sectional view of an ephemeral beverage pod having four layers, with the innermost layer positioned off-center in the pod. 
         FIG. 4  illustrates a protective layer covering an ephemeral beverage pod and being peeled away from the pod. 
         FIGS. 5A and 5B  each show an ephemeral beverage pod with multiple chambers. 
         FIG. 5C  shows a cross-sectional view of an ephemeral beverage pod having two adjacent chambers. 
         FIGS. 6A-6D  each shows a beverage-making apparatus that uses an ephemeral beverage pod to produce a beverage. 
     
    
    
     DETAILED DESCRIPTION 
     Depending on their use, demands on food and beverage packaging can vary widely. For example, items used and sold in the food and beverage industry may be packaged in single-use packages. Existing packaging is generally used as merely a vessel in which to carry or protect the food or beverage contained in the packaging before the food or beverage is consumed by the end user. 
     Ephemeral beverage pods described herein do more than simply contain their contents; they provide a single-use, environmentally-friendly, convenient, and hygienic packaging solution that is dissolvable, edible, or compostable. The ephemeral pod may be single-serve or multi-serve. For example, edible or biodegradable packaging solutions may provide a way for packaging to be made and used in an environmentally friendly way, or to serve as more than just a vessel and instead be part of the product itself, or the product&#39;s delivery. Such edible or biodegradable packaging can be used to create pods that are designed for easy, in-home or on-the-go beverage making and still provide optimum hygiene and structure without significant waste. 
     Ephemeral pods may contain multiple nested layers, as shown in  FIGS. 2A-3B , or multiple chambers, as shown in  FIGS. 5A-5C . Each layer or chamber may be a different ingredient that can be released into a liquid to form a beverage that can be consumed directly by the user. One or more layers may be a film or membrane that contains or separates two layers or chambers from each other. 
     As shown in  FIGS. 1A and 1B , a cup  100  may contain a liquid  110 , and one or more ephemeral pods  200  placed in liquid  110 . Liquid  110  may be a beverage (e.g., a soft drink) or a beverage ingredient (e.g., water). Ephemeral pods  200  may release their contents into the liquid to create a beverage or to change the characteristics of an existing beverage. Liquid  110  may be water, carbonated water, juice, coffee, tea, soda, or any other liquid suitable for drinking. Ephemeral pods  200  may have various configurations and uses, as described in more detail below. 
       FIGS. 2A and 2B  show cutaway views of exemplary embodiments of ephemeral beverage pod  200 . As shown in  FIGS. 2A and 2B , pod  200  may contain multiple layers. For example, pod  200  may have an outermost layer  210  that defines an outer surface of pod  200  and a layer  212  that defines as an inner core or inner layer of pod  200 , as shown in  FIG. 2A . As another example, pod  200  may have layers  210 ,  212 , and  214 , as shown in  FIG. 2B . Pod  200  may include additional inner layers than what is shown in  FIGS. 2A and 2B . 
     Inner layers  212 ,  214  may be liquid or solid beverage ingredients. Each of layers  210 ,  212 , and  214  may be a liquid, solid, or gel. Outermost layer  210  may be a solid that contains the inner layers (e.g., layers  212  and  214  in  FIG. 2B ). Outer layer  210  will generally be a solid, since it contains the layers interior to it and since it is the primary layer that interacts with an external environment. When handling ephemeral beverage pod  200  a user may touch outer layer  210 . When ephemeral beverage pod  200  is in a liquid, outer layer  210  may be the first to interact with the liquid. And in cases where outer layer  210  seals inner layers (e.g., layers  212 ,  214 ) off from an exterior environment, outer layer  210  may be punctured, dissolved, or otherwise broken to release its contents. 
     In some embodiments, pod  200  may have two or more layers, as shown in  FIGS. 2A and 2B . Layer  210  may be one flavor, layer  212  may be a second flavor, and layer  214  may be a third flavor. In some embodiments, layers  210 ,  212 , and  214  of pod  200  have varying ingredients. For example, the ingredient may be a concentrate, a flavor, a stimulant, a nutrient, a dietary supplement, or an ingredient that causes a CO 2  reaction that carbonates a beverage. Outer layer  210  may be a solid having a first flavor, while inner layers  212  and  214  may have different flavors. For example, pod  200  may have alternating savory and sweet layers  210 ,  212 , and  214 . 
     In some embodiments, outer layer  210  interacts with the internal layers (e.g., layers  212  and  214 ) before the pod  200  is used to create a beverage. For example, outer layer  210  may contain nutrients or ingredients that enrich or provide nutrients to the internal layers over time. In other words, nutrients contained in layer  210  may transfer to the internal layers  212 ,  214  or may otherwise affect the properties of the internal layers. For example, the internal side of outer layer  210  may contact layer  212 , and the interaction between the internal side of outer layer may transfer some of the nutrients or ingredients from outer layer  210  to layer  212 . The nutrients may be transferred between layers (e.g., from layer  210  to layer  212 ) by, for example, a mass-transfer process. For example, the nutrients may have a higher concentration in one layer (e.g., layer  210 ) and a lower concentration in another layer (e.g., layer  212 ). This concentration differential may create a driving force for the nutrient to move from one layer to another layer. The solubility of the nutrient may also affect the transfer of the nutrient. For example, if the nutrient is soluble in layer  210  and layer  212 , such a concentration driving force may enable transfer of nutrients from layer  210  to layer  212 . 
     The nutritional benefit may be transferred to the inner layers over time. The rate at which the nutrient transfers may be dependent on the differential between the nutrient concentration in one layer (e.g., layer  210 ) and the adjacent layer (e.g., layer  212 ) that creates a driving force. Generally, a higher driving force corresponds to a faster transfer time. The rate of transfer can be tailored by changing the concentration in each layer, adjusting the solubility of the nutrients in each layer, changing the pod temperature, and changing the surface area of contact between each layer. For example, a smooth interface between layers will have less surface area than a rough interface between the layers. A higher surface area of contact between the layers will increase the rate of transfer of the nutrient. Additionally, the nutrient may be chemically altered, which can increase the rate of transfer. 
     Further, the rate of transfer may change over time. For example, the concentration driving force may be highest before significant nutrient transfer has occurred (due to the higher concentration differential). As more and more nutrient transfer has occurred, the differential decreases, which in turn decreases the concentration driving force, lowering the rate of transfer. 
     Additionally, outer layer  210  may be a biodegradable layer that protects the internal layers from the external environment and from ultraviolet (UV) radiation. In some embodiments, layer  210  provides these protective and nutritional benefits to the internal layers and is also edible and ready to be consumed by the user (e.g., also providing nutritional benefit directly to the user through the consumption). 
     In some embodiments, at least one of layers  210 ,  212 , and  214  includes an ingredient that causes a CO 2  reaction. This ingredient may include food-grade bicarbonates (e.g., sodium bicarbonate or potassium bicarbonate) or salts of tartrates (e.g., sodium tartrate or potassium tartrate), or any other ingredient suitable for causing a CO 2  reaction. In an acidic aqueous media, the sodium bicarbonate may react with any weak (or strong) acid to produce CO 2  gas at room temperature. Examples of acidic media include water with added vinegar, citric acid, or any acidic fruit juices (e.g., orange juice or lemon juice). The ingredient may also include a mixture of a weak food-grade acid and a corresponding base, for example, citric acid with sodium bicarbonate. Other weak food-grade acids having low water solubility may be used, including malic acid, tartaric acid, adipic acid, and fumaric acid. Other base components include potassium bicarbonate, sodium carbonate, or potassium carbonate. Additionally, the ingredient may include a food-grade binder (e.g., sorbitol, xylitol, or lactose) to maintain homogeneity until the ingredient is released into the beverage. 
     Each of layers  210 ,  212 , and  214  may be released into liquid  110  to form a beverage. In the case of solid or gel layers, the layers may dissolve in liquid  110 , and in the case of liquid layers, the layers may release into liquid  110  and mix into liquid  110 .  FIG. 2A  shows pod  200  with two layers and  FIG. 2B  shows pod  200  with three layers, but it is to be understood that pod  200  may have more than three layers. These layers may be used to make a beverage by placing pod  200  in liquid  110 , as shown in  FIGS. 1A and 1B . In some embodiments, outer layer  210  may be removed or punctured before pod  200  is placed in liquid  110 . Layer  210  may dissolve after pod  200  is placed in liquid  110  (e.g., immersed in liquid  110 ), exposing inner layers (e.g., layers  212  or  214 ) to liquid  110 . Each layer that is exposed may add ingredients to the beverage. In some embodiments, all of the layers of pod  200  dissolve (e.g., pass into solution) with water to create a ready-made beverage. In some embodiments, one or more of the layers of pod  200  do not dissolve and remain in liquid  110  after all the layers have been release. In this case, the layer that did not dissolve in liquid  110  may be a biodegradable substance that can be poured down the drain, composted, or otherwise disposed of. 
       FIGS. 3A-3B  show exemplary ephemeral beverage pod  250 . The layers of ephemeral beverage pod  250  may be solids, liquids, or gels. For example,  FIGS. 3A-3B  show cross-sections of various configurations of pod  250  having multiple layers. As shown in  FIGS. 3A and 3B , ephemeral beverage pod  250  may include layers  260 ,  262 ,  264 , and  266 . In some embodiments, layers  260 ,  262 ,  264 , and  266  are a gel, concentrate, gel, and solid, respectively. Layer  264  separates layer  262  from layer  266 , and layer  260  separates layer  262  from an external environment or from the liquid in which pod  250  will be placed. In some embodiments, layer  260  is a gel, layer  262  is a concentrate, layer  264  is a gel, and layer  266  is a solid. Further, gel layer  260  may allow for multiple single-serve pods to be housed in the same packaging. 
     In some embodiments, layer  260  is a first membrane layer, layer  262  is a first concentrate, layer  264  is a second membrane layer, and layer  266  is a second concentrate layer. Layers  260  and  264  may each be biodegradable. Layers  262  and  266  may both be ingredients (e.g., concentrates), and each may be a different beverage ingredient. 
     The gel used in gel layers  260  and  264  (or in any other layer described herein) may be a semi-solid layer and may be any gel suitable for contact with edible ingredients, or any gel suitable for human consumption. Additionally, the gel may be any gel suitable for containing a liquid or a solid without leaking or breaking. The gel may be edible or dissolvable and may include different characteristics depending on the type of beverage to be made. The gel may be made of materials such as plant-based calcium (e.g., calcium derived from marine algae containing high levels of calcium), polysaccharides (e.g., starch, cellulose, gelatin, chitosan), gelatin-like substances obtained from algae (e.g., agar derived from seaweed), milk-based proteins (e.g., casein), or combinations thereof. 
     Layers  260  and  264  may be gel layers. In some embodiments, layers  260  and  264  are the same gel. In some embodiments, layers  260  and  264  are different gels. Layers  260  and  264  may each be a gel and serve as a membrane, separating layer  266  from layer  262  and layer  262  from external exposure. In some embodiments, layers  260  and  264  are membranes that do not add ingredients to the beverage, but rather provide a barrier that prevents exposure of the ingredients until the user uses pod  250 . Though specific examples are provided, layers  260 ,  262 ,  264 , and  266  may be any suitable combination of solids, liquids, and gels. 
     The gel layers may be used to control the release of the various ingredients of pod  200 . For example, concentrate layer  262  may only dissolve after gel layer  260  dissolves. Following the release of concentrate layer  262  into the beverage, gel layer  264  will be exposed to the beverage. Gel layer  264  may be configured to immediately released in the beverage upon exposure to the beverage, or may be configured to release slowly or after a certain amount of exposure to the beverage. In that way, the release of solid layer  266  into the beverage can be controlled. 
     Additionally, layer  266  (e.g., a solid layer  266 ) may be positioned at the center of pod  250 , as shown in  FIG. 3A , or off center within pod  250 , as shown in  FIG. 3B . If layer  266  is positioned off center, as shown in  FIG. 3B , layer  262  may dissolve from the outside in, exposing solid layer  266  before all of layer  262  has dissolved. Thus, the position of layer  266  is another way to control the release of ingredients into the beverage. 
     In some embodiments, layers  260  and  264  are disposable membrane layers and layers  262  and  266  are each a different liquid layer. Layers  264  and  266  may be suspended in liquid layer  262  and move around in liquid layer  262  due to forces of gravity. For example,  FIGS. 3A and 3B  show layers  264  and  266  in different positions. 
     Pod  200  may also include a protective layer  205  that covers outer layer  210 . Protective layer  205  may be peeled off prior to using pod  200 . For example, any of the pod configurations described herein, including pods  200 ,  250 ,  300 ,  350 , or  400 , may contain an additional protective layer  205  as described herein. Protective layer  205  may be an environmentally-friendly and food-safe film that covers pod  200  and prevents any exposure of the rest of pod  200  to a beverage or external substances or contaminants.  FIG. 4  illustrates protective layer being peeled off of pod  200  to expose outer layer  210 . 
     In some embodiments, protective layer  205  protects the rest of pod  200  (i.e., the portion of pod  200  contained within and covered by protective layer  205 ) from contamination during shipping or storage. Protective layer  205  may also prevent the rest of pod  200  from being exposed to UV radiation and maintain freshness of its ingredients for a longer period of time. Covering pod  200  with protective layer  205  allows for multiple pods  200  to be stored together in a single container with only their protective layers  205  contacting each other. This can be beneficial when pods  200  are transported or sold in multipacks containing numerous single-serve pods. Each pod  200  may be safely stored until protective layer  205  is removed by the user. After removal of protective layer  205 , the rest of pod  200  can be exposed to the beverage. 
     Protective layer  205  may be a layer that is disposed of following removal by composting or rinsing down the drain, for example. Protective layer  205  may be edible, compostable, or dissolvable. In some embodiments, protective layer  205  is edible and includes materials such as plant-based calcium (e.g., calcium derived from marine algae containing high levels of calcium), polysaccharides (e.g., starch, cellulose, gelatin, chitosan), gelatin-like substances obtained from algae (e.g., agar derived from seaweed), milk-based proteins (e.g., casein), or combinations thereof. In some embodiments, protective layer  205  is dissolvable and includes water-soluble synthetic polymers (e.g., polyvinyl alcohol), thermoplastic polymers (e.g., polylactic acid), or cellulose esters (e.g., cellulose acetate or nitrocellulose). In some embodiments, protective layer  205  is compostable and includes polyhydroxyalkanoates (e.g., poly-3-hydroxybutyrate (PHB), polyhydroxyvalerate (PHV), or polyhydroxyhexanoate (PHH)), cellulose esters (e.g., cellulose acetate or nitrocellulose), or polyanhydrides. Protective layer  205  may also include any water-soluble material that is considered generally recognized as safe (“GRAS”) by the U.S. Food and Drug Administration (e.g., on the FDA&#39;s GRAS list). 
     In some embodiments, protective layer  205  provides both protective and nutritional benefits to the internal layers (e.g., any of the layers of pods  200 ,  250 ,  300 ,  350 , or  400 ). For example, protective layer  205  may both provide protection during shipping against the environment, UV radiation, and contamination, while also providing nutritional benefits that transfer to the internal layers. The contact between the internal side of protective layer  205  and the inner layer (e.g., layers  210 ,  260 ,  410 ) allows for an interaction between the layers that can enhance or enrich the nutritional content of the inner layers. The nutritional benefits may be transferred from one layer to another as discussed above related to pod  200 . For example, nutritional benefits or nutrients may be transferred from protective layer  205  to an inner layer (e.g., layers  210 ,  260 ,  410 ). 
     Pod  200  may contain multiple layers that release into liquid  110  sequentially over time. For example, pod  200  shown in  FIG. 2B  may dissolve into liquid  110  starting with layer  210 , followed by layers  212  and  214  sequentially. Additionally, each layer may be configured to dissolve at a different rate from other layers, depending on the desired application. For example, layer  210  may dissolve very quickly to provide an immediate flavor, aroma, or other ingredient to liquid  110 , or to simply expose the inner layers of pod  200  to liquid  110 . Layer  212  may dissolve very slowly to gradually release its ingredient and to expose layer  214  at a later time. This enables changing flavors of the beverage over time. In this way, the layers may dissolve in a time-release manner, allowing for a changing beverage experience over time. Or, in the case of an iced beverage, the time release layers may be used to maintain a consistent flavor as ice melts in the beverage, which may otherwise dilute the beverage. 
     In some embodiments, layer  212  may include a nutrient or dietary supplement, such as a vitamin, and layer  212  may be a time-released layer to control the rate at which the nutrient or dietary supplement is consumed by the user. Layer  212  may include a food coloring or dye that releases slowly into the beverage over time. 
     A user may create a beverage using the time-release pod  200  by placing pod  200  in the liquid  110  (optionally removing or puncturing layer  210 , in some embodiments). In the case of pod  200  shown in  FIG. 2A , layer  212  may dissolve in a time-release manner to maintain a consistent flavor. In the case of a pod such as pod  200  shown in  FIG. 2B , layer  212  may dissolve slowly, releasing layer  214  at a later time. 
     In the case of a pod  250  as shown in  FIGS. 3A and 3B , layers  260  and  264  may serve as membranes that control the time-release mechanism. Pod  250  may contain ingredients that include a control mechanism that limits the rate of dissolution or release of the ingredient. For example, layer  260  may be quickly dissolved upon addition of pod  250  to liquid  110  (or optionally removed or punctured prior to adding pod  250  to liquid  110 , in some embodiments). Upon exposure to liquid  110 , layer  262  is released into liquid  110 , thereby exposing layer  264  to liquid  110 . Layer  264  may be a slow-release membrane that exposes layer  266  after an extended period of time (e.g., 10 minutes, 30 minutes, 60 minutes, or 90 minutes or more). In some embodiments, as shown in  FIG. 2 , layer  214  may be slow release and include a beverage ingredient. In this configuration, layer  214  may release a controlled amount of the ingredient over time. The rate at which the time-release layers dissolve can vary depending on the application. The layer may dissolve in a few minutes (e.g., 1 min, 2 min, 5 min, or 10 min) or the layer may dissolve over the course of several hours (e.g., 1 hour, 2 hours, 5 hours, or 10 hours). 
     The layers of pod  200  may also be configured to release into liquid  110  differently depending on properties of liquid  110 , such as its temperature. For example, outer layer  210  may be designed to dissolve in hot water, and inner layer  212  may be designed to dissolve in cold water. Using this configuration, a user could add pod  200  to hot water, for example in the morning, to make a coffee, then add cold water later in the day to make an iced beverage. As another example, outer layer  210  may be designed to dissolve in cold water, and layer  212  may be designed to dissolve in hot water. Specifically, for layers designed to dissolve in hot water, the hot water may swell the pod and increase porosity, which causes the hot water to contact a greater surface area of the layer, increasing the rate of dissolution and releasing the contents of the pod. Using this configuration, a user could place pod  200  in a cold beverage and allow layer  210  to dissolve into the drink (e.g., to make an iced beverage to have with dinner). The remaining inner layer  212  would remain in the beverage until a hot beverage is applied to pod  200  (e.g., to make an after-dinner coffee). Once a hot beverage is applied, layer  212  will dissolve. For example, the layers of pod  200  may dissolve in a chilled liquid (i.e., a liquid that at a temperature less than or equal to 50° F., 45° F., 40° F., or 35° F.). The layers of pod  200  may dissolve in a hot liquid (i.e., a liquid that is at a temperature greater than or equal to 120° F., 140° F., 150° F., 160° F., 170° F., 180° F., 190° F., or 200° F.). 
     Additionally the pod may be configured to dissolve differently depending on the type of beverage, independent of temperature. For example, layer  210  may dissolve in carbonated water or other carbonated beverage while other layers, such as layers  212  or  214  may dissolve in either carbonated or still liquid. 
     Similarly, pod  200 ,  250 ,  300 ,  350 , or  400  (or individual layers thereof) may be configured to dissolve only in acidic drinks, such as coffee or soda, or only in basic or alkaline drinks, such as an herbal tea. Additionally, each individual layer may be designed to dissolve differently based on the application. For example, layer  212  may be an acid-soluble layer that dissolves only in acidic drinks, while layer  214  may dissolve only in basic or alkaline drinks. In this manner, a user could create a beverage using pod  200  by removing or puncturing layer  210 , adding pod  200  to a cup of coffee in the morning, allowing layer  212  to dissolve. Layer  214  would not dissolve in the coffee, but then later in the day, the user could pour a basic or alkaline drink, such as herbal tea, in the same cup, and layer  214  would dissolve. In some embodiments, an acid-soluble layer (e.g., layer  212 ) may dissolve in an acidic liquid (i.e. a liquid that has a pH less than 7.0 or less than or equal to 6.5, 6.0, 5.5, 5.0, 4.5, 4.0, 3.5, 3.0, 2.5, or 2.0) 
     Solubility parameters may be used to ensure that a particular layer (e.g., any of the layers discussed herein) dissolves only in a certain type of liquid (i.e., in only acidic liquid or only alkaline liquid). Specifically, solubility parameters of the substances used in the layer may be matched to make dissolvable films that can be swelled in acidic or basic media. For example, certain functional groups may be added to the polymer backbone of PHA, PVOH or PLA or cellulose esters, which makes it possible to make dissolvable films that dissolve only in an acidic drink or only in an alkaline drink. By swelling the polymer, it is possible to induce porosity for the desired liquid media to penetrate the film—thereby enhancing its solubility and releasing the ingredient. 
     In some embodiments, the layer dissolves only in an acidic drink and includes an ingredient that is a sparingly soluble salt derived from weak acids. As used herein, “sparingly soluble” refers to a solute that requires about 30 mL to about 100 mL of solvent to dissolve 1 gram of solute. Such salts tend to be more soluble in acidic solutions. In the presence of acidic media (i.e., low pH), the solubility of the sparingly soluble salt is increased. The salts may be blended with the material that makes up the layer, or it may be added to the backbone of the polymer in a polymer-based film, such as polylactic acid or cellulose acetate. Alternatively, the layer may include binding agents that are selectively soluble in acidic or basic media. In an acidic medium, the selectively soluble binding agent dissolves completely, thereby releasing the dissolvable component (e.g., polyvinyl alcohol and other flavors) into the acidic media. The layer may include esters, such as polyhydroxyalkanoates, cellulose esters, or polyanhydrides that can be sparingly soluble in basic media. Examples of such sparingly soluble salts include food-grade monocalcium phosphate monohydrate and salts of fatty acids (e.g., calcium stearate as food additive E470 and magnesium stearate). 
     In some embodiments, outer layer  210  is not removed or punctured, but rather may dissolve, and may contain a beverage ingredient that is itself used to make the beverage. For example, a user may drop pod  200  directly into a cup containing liquid  110 , and outer layer  210  may be released into liquid  110  upon contact. Following the release of outer layer  210 , any inner layers, for example layers  212  and  214  may be released into liquid  110 . 
     Additionally, a single pod  200  may have some layers that are released based on temperature, and some layers that are released based on the type of beverage. For example, pod  200  may have outer layer  210  that releases in a hot liquid, and inner layer  212  that releases in a carbonated beverage. In this way, a user could add pod  200  to a cup of coffee in the morning, releasing outer layer  210 , but leaving inner layer  212  intact. Then, later in the day, the user may add, for example, carbonated water to the same cup and inner layer  212  will dissolve. 
     As another example, pod  200  may have outer layer  210  that releases in a hot liquid, and inner layer  212  that releases in an alkaline beverage. In this way, a user could add pod  200  to a cup of hot coffee in the morning, releasing outer layer  210 , but leaving inner layer  212  intact. Then, later in the day, the user may add hot or iced alkaline drink (e.g., herbal tea) to the same cup, and the alkalinity in the alkaline drink will cause inner layer  212  to release in to the liquid. 
     In addition to having multiple layers pod  200  may have multiple chambers that are adjacent to one another, rather than layered, within the same pod. 
       FIGS. 5A-5C  show various configurations of a multiple-chamber pod.  FIG. 5A  shows a pod  300  with chambers  310 ,  312 ,  314 ,  316 , and  318 .  FIG. 5B  shows another variation, with a pod  350  having chambers  360 ,  362 , and  364 . Each individual chamber may be used in a similar manner as the layers described previously with respect to pod  200  to provide timed release of various ingredients, sequential release, simultaneous release, or application-specific release. 
     In some embodiments, as shown in  FIG. 5C , layer  410  may be used to both separate chamber  412  from chamber  414  and surround the exterior surface of chamber  412  and chamber  414 . In some embodiments, layer  410  is a gel. In some embodiments, layer  410  is a solid. Using this configuration, both chamber  412  and chamber  414  will be exposed to the beverage upon the dissolution of layer  410  into the beverage. Thus, both chamber  412  and chamber  414  will be mixed simultaneously, rather than sequentially, as is the case related to pod  200  shown in  FIG. 3A . Chambers  412  and  414  may be any combination of solids, liquids, or gels. 
     The pods may have both multiple chambers and one or more layers. For example,  FIG. 5C  shows pod  400  configured to have a layer  410 , a first chamber  412 , and a second chamber  414 . Layer  410  may separate first chamber  412  from second chamber  414  and completely cover both first chamber  412  and second chamber  414 . Additionally, each chamber may have multiple layers within each chamber, similar to the multiple layers shown in  FIGS. 2A-3B . 
     In some embodiments, pod  200  may be designed to give off an aroma while one or more of the layers dissolve into liquid  110 . For example, pod  200  shown in  FIG. 2A  may contain an aromatic outer layer  210  that gives off an aroma while being dissolved into liquid  110 . Following dissolution of aromatic outer layer  210 , inner layer  212  may be exposed and released into liquid  110  while the aroma from layer  210  is still present. 
     In some embodiments, pod  200  may be ready for immediate consumption by a user, without adding pod  200  to a beverage. Pod  200  may be edible or drinkable immediately upon removal from a package. For example, the user may peel off an outer protective layer, such as protective layer  205  shown in  FIG. 4 , then immediately consume the rest of pod  200 . For example, the user may remove the protective layer and then place the pod directly into his or her mouth and consume the pod immediately. In some embodiments, the pod is configured such that the user can place the pod directly in his or her mouth, bite into the outer layer, consume a liquid contained within, and dispose of the outer layer. In some embodiments, the entire pod, including the outer layer and any inner layers, may be configured such that the user can bite directly into the pod and consume the entire pod, without the need to dispose of any layers. Alternatively, pod  200  may be housed among other similar pods in a larger package without a protective layer, and the user may retrieve pod  200  from the larger package and consume it directly. 
     Pod  200  may be an edible solid, gel, or liquid that provides a flavor when added to liquid  110  or when burst by the user. For example, pod  200  may include outer layer  210  and inner layer  212  as shown in  FIG. 2A . Outer layer  210  may be a membrane or otherwise solid layer that is burst by the user before placing pod  200  into liquid  110 . Inner layer  212  may be a flavored solid or liquid that is released upon contact with liquid  110  after the user bursts outer layer  210 . As another example, the user may place pod  200  into liquid  110  in a container, such as container  700  shown in  6 C, and shake the container until the force from shaking bursts outer layer  210 . The bursting of outer layer  210  releases flavor into the beverage. 
     Inner layers of pod  200 , such as layers  212 ,  214 , and  216 , may be a gel or a liquid that contains inclusions within the layer. The inclusions may be solids that either dissolve into liquid  110  or remain solid in liquid  110  after outer layer  210  has been released into the beverage. The inclusions may be any kind of solid. Non-limiting examples of inclusions include basil seeds, chia seeds, fruit pieces, tapioca (such as that used in bubble tea), and any other solid suitable for use in a beverage. 
     In some embodiments, the inclusions are frozen inside of a liquid to form a layer, such as inner layer  212  as shown in  FIG. 2A . Following freezing, inner layer  212  may be surrounded by a gel or a solid to form outer layer  210  and complete pod  200 . 
     In some embodiments, layer  212  is a liquid and the inclusions are also a liquid. Liquid layer  212  and liquid inclusions may be combined in the form of an emulsion prepared by mixing the two liquids with an emulsifying agent. In some embodiments, the emulsifying agent is water-soluble. Suitable emulsifying agents include agar, lecithin, diacetyl, tartaric acid esters, alginates, monosodium phosphates, gum acacia, modified starch, carboxymethylcellulose, gum tragacanth, gum ghatti, and other suitable gums. In some embodiments, the emulsifying agent makes up about 3% to about 30% of the mixture of liquid layers  212 , the liquid inclusions, and the emulsifying agent. 
     The inclusions, whether solid or liquid, may be insoluble in the pod but soluble in the beverage liquid. In this way, the contents of the inclusions do not mix with the rest of the pod until the pod is placed in the beverage liquid, enabling the creation of a freshly-made beverage. 
     Pods  200 ,  250 ,  300 ,  350 , and  400  may be used and activated by dropping the pod in liquid  110 , as shown in  FIGS. 1A and 1B . Pods  200 ,  250 ,  300 ,  350 , and  400  may vary in size depending on the application. For example, the pods may be single-serve sizes or multi-serve sizes. Single-serve pods may be designed for one pod per beverage serving, for example one pod per 8 oz. beverage, 20 oz. bottle, or other single-serve beverage. Multi-serve pods maybe larger for use with larger format beverages, for example one pod per 2 liter pitcher. Alternatively, the pods may be smaller and require multiple pods for a single serving, which can allow a user to adjust the taste of the beverage based on user preferences. For example, a user who prefers a bold-flavored beverage may use 2 or more pods, and user who prefers a mild-flavored beverage may use a single pod. 
     In some embodiments, a single-serve pod may have a volume from 1 mL to 15 mL (e.g., 1 mL, 2 mL, 5 mL, 10 mL, or 15 mL). Multi-serve pods may have a volume of 1 mL to 50 mL (e.g., 1 mL, 5 mL, 10 mL, 20 mL, 30 mL, 40 mL, or 50 mL). 
     In some embodiments, pods  200 ,  250 ,  300 ,  350 , or  400  are activated by bursting or piercing the pod. All layers of the pod may be punctured at the same time, releasing all of the contents at one time. The pod may be punctured by a user or by a device made for puncturing the pod. In some embodiments, pods  200 ,  250 ,  300 ,  350 , and  400 , may be used in conjunction with a variety of devices and vessels.  FIGS. 6A-6D  show various types of devices and vessels that may be used with the pods. Though  FIGS. 6A-6D  show pod  200 , it is to be understood that pods  250 ,  300 ,  350 , or  400  may also be used. Additionally, any of the configurations of pods  200 ,  250 ,  300 ,  350 , or  400  may be used with the equipment shown in  FIGS. 6A-6D . 
       FIG. 6A  shows a container  500 , which has a lower portion  510 , an upper portion  520 , and a piercer  530 . Using container  500 , pod  200  is placed on upper portion  520 , and outer layer  210  may be burst by piercer  530 . Piercer  530  may pierce through all layers to release all of the contents of pod  200  into lower portion  510  of container  500 . 
       FIG. 6B  shows a device  600 , which has a body portion  610  and a lid  620 . Pod  200  may be placed in a depression formed in the top part of body portion  610 , and lid  620  may be placed over pod  200  to enclose the pod within device  600 . Device  600  may also include a water reservoir or other water source and a pump that provides a water stream to apply to pod  200 . The contents of pod  200  may dissolve into the water stream as the water contacts and washes over pod  200 , creating a beverage that is dispensed in cup  100 . 
       FIG. 6C  shows a container  700 , which includes a base  710 , a pod receiver  720 , a piercer  730 , and a lid  740 . Using container  700  pod  200  may be placed in pod receiver  720 , and piercer  730  pierces through all layers of pod  200  to release all of the contents of pod  200  may be dispensed into base  710  when lid  740  is placed over pod  200 . Pod  200  may remain in pod receiver  720  after lid  740  has been closed, or pod  200  may be removed from pod receiver  720  before lid  740  has been closed. Adding water to base  710  before or after the contents of pod  200  are added creates a ready-made beverage. 
       FIG. 6D  shows another container  800 , which includes a base  810  and a pod receiver  820 . A beverage is produced using container  800  in a similar manner as with container  700 . The contents of pod  200  may be dispensed by a user placing pod  200  on pod receiver  820  and applying pressure to burst the outer layer of pod  200 . 
     Although certain examples may describe an example using one of pods  200 ,  250 ,  300 ,  350 , or  400 , it is to understood that any of the examples herein may be applied to any of pods  200 ,  250 ,  300 ,  350 , or  400 . 
     Regardless the configuration of pod  200 ,  250 ,  300 ,  350 , or  400 , the materials may all be environmentally friendly. Protective layer  205  may be made for disposal in the sink, trash, or compost. Additionally, because of the small amount of packaging required for each pod, the pods may be e-commerce friendly and able to be sold and shipped in multipacks. 
     It may be possible to use pods  200  without protective layer  205  for in-home or personal use. Sanitation and hygiene in the food and beverage industry are very important. For this reason, if pods  200  are used in a commercial setting, protective layer  205  may be designed to ensure sanitation until the end user receives the pod or the beverage. 
     It is to be appreciated that the Detailed Description section, and not the Summary and Abstract sections, is intended to be used to interpret the claims. The Summary and Abstract sections may set forth one or more but not all exemplary embodiments of the present invention as contemplated by the inventor(s), and thus, are not intended to limit the present invention and the appended claims in any way. 
     The present invention has been described above with the aid of functional building blocks illustrating the implementation of specified functions and relationships thereof. The boundaries of these functional building blocks have been arbitrarily defined herein for the convenience of the description. Alternate boundaries can be defined so long as the specified functions and relationships thereof are appropriately performed. 
     The foregoing description of the specific embodiments will so fully reveal the general nature of the invention that others can, by applying knowledge within the skill of the art, readily modify and/or adapt for various applications such specific embodiments, without undue experimentation, without departing from the general concept of the present invention. Therefore, such adaptations and modifications are intended to be within the meaning and range of equivalents of the disclosed embodiments, based on the teaching and guidance presented herein. It is to be understood that the phraseology or terminology herein is for the purpose of description and not of limitation, such that the terminology or phraseology of the present specification is to be interpreted by the skilled artisan in light of the teachings and guidance. 
     The breadth and scope of the present invention should not be limited by any of the above-described exemplary embodiments, but should be defined only in accordance with the claims and their equivalents.