Patent Description:
Generally described, beverage bottles and cans are filled in a filling line with a beverage via a batch process. The beverage components (usually concentrate, sweetener, and water) are mixed in a blending area and then carbonated if desired. The finished beverage product is then pumped to a filler bowl. The containers are filled with the finished beverage product via a filler valve as the containers advance along the filling line. The containers then may be capped, labeled, packaged, and transported to the consumer.

As the number of different beverage products continues to grow, however, bottlers face increasing amounts of downtime because the filling lines need to be changed over from one product to the next. This changeover may be a time consuming process because the tanks, pipes, and filler bowl must be flushed with water before being refilled with the next product. Bottlers thus may be reluctant to produce a small volume of a given product because of the required downtime between production runs.

Recent improvements in beverage dispensing technology have focused on the use of micro-ingredients. With micro-ingredients, the traditional beverage bases are separated into their constituent parts at much higher dilution or reconstitution ratios. For example, the "COCA-COLA FREESTYLE®" refrigerated beverage dispensing units offered by The Coca-Cola Company of Atlanta, Georgia provide a significant increase in the number and types of beverages that may be offered by a beverage dispenser of a conventional size or footprint. Generally described, the "COCA-COLA FREESTYLE®" refrigerated beverage dispensing units create a beverage by combining a number of highly concentrated micro-ingredients with a macro-ingredient such as a sweetener and a diluent such as still or carbonated water. The micro-ingredients generally are stored in cartridges positioned within or adjacent to the beverage dispenser itself. The number and type of beverages offered by the beverage dispenser thus may be limited only by the number and type of micro-ingredient cartridges positioned therein.

There is thus a desire to apply micro-ingredient technology to high-speed beverage container filling lines. Specifically, an improved high speed beverage container filling line that can quickly adapt to filling different types of beverages as well as products with varying additives and/or flavors. The beverage container filling line preferably can produce these beverages with reduced downtime and/or without costly changeover procedures. The beverage container filling line also should be able to customize products in a high speed and efficient manner. There is also a desire to produce a mix of flavors or beverages simultaneously.

<CIT> discloses an aseptic dosing system for dispensing a micro-ingredient, and to filling systems that combine streams of ingredients such as concentrate, water, sweetener and/or other ingredients in an aseptic fashion, and which corresponds therewith with a filling line in accordance with the preamble of claim <NUM>.

In a first aspect, the present invention provides a filling line for filling a container with one of a number of different beverages, comprising: a filling transfer line for advancing the container from an upstream position to a downstream position; a water circuit; one or more micro-ingredient towers with a plurality of micro-ingredients therein to fill the container with a plurality of micro-ingredients; and a sweetener circuit with a sweetener nozzle; characterised in that: the water circuit comprises a counter-pressure nozzle to fill the container with carbonated water; the one or more micro-ingredient towers are positioned downstream of the counter-pressure nozzle; and the sweetener nozzle is positioned upstream of the one or more micro-ingredient towers and downstream of the counter-pressure nozzle of the water circuit.

In a second aspect, the present invention provides a method of filling a container with a beverage along a filling line, comprising: filling the container with carbonated water from a counter-pressure nozzle; then advancing the container to a sweetener nozzle; filling the container with sweetener; then advancing the container to a micro-ingredient tower; and filling the container with one or more micro-ingredients via a plurality of dosing needles.

These and other features and improvements of the present application and the resultant patent will become apparent to one of ordinary skill in the art upon review of the following detailed description when taken in conjunction with the shown drawings and the appended claims.

Referring now to the drawings, in which like numerals refer to like elements throughout the several views, <FIG> show an example of a filling line <NUM> as described herein. The filling line <NUM> may dispense many different types of beverages or other types of fluids. Specifically, the filling line <NUM> is used with diluents, micro-ingredients, macro-ingredients, and may be used with other types of fluids. The diluents include carbonated water and may generally include plain water (still water or non-carbonated water), and other fluids.

Generally described, the macro-ingredients may have reconstitution ratios in the range from full strength (no dilution) to about six (<NUM>) to one (<NUM>) (but generally less than about ten (<NUM>) to one (<NUM>)). As used herein, the term "reconstitution ratio" refers to the ratio of diluent (e.g., water or carbonated water) to beverage ingredient. Therefore, a macro-ingredient with a <NUM>:<NUM> reconstitution ratio refers to a macro-ingredient that is to be dispensed and mixed with five parts diluent for every part of the macro-ingredient in the finished beverage. Many macro-ingredients may have reconstitution ratios in the range of about <NUM>:<NUM> to <NUM>:<NUM>, including <NUM>:<NUM>, <NUM>:<NUM>, <NUM>:<NUM>, <NUM>: <NUM>, <NUM>:<NUM>, and <NUM>:<NUM> reconstitution ratios.

The macro-ingredients include sweeteners such as sugar syrup, HFCS ("High Fructose Corn Syrup"), FIS ("Fully Inverted Sugar"), MIS ("Medium Inverted Sugar"), mid-calorie sweeteners including nutritive and non-nutritive or high intensity sweetener blends, and other types of nutritive sweeteners and the like. The viscosity of the macro-ingredients may range from about <NUM> to about <NUM>,<NUM> centipoise and generally over about <NUM> centipoises or so when chilled. Other types of macro-ingredients may be used herein.

The micro-ingredients may have reconstitution ratios ranging from about ten (<NUM>) to one (<NUM>) and higher. Specifically, many micro-ingredients may have reconstitution ratios in the range of about <NUM>:<NUM>, to <NUM>:<NUM>, to <NUM>:<NUM>, to <NUM>:<NUM>, or higher. The viscosities of the micro-ingredients typically range from about one (<NUM>) to about six (<NUM>) centipoise or so, but may vary from this range. In some instances, the viscosities of the micro-ingredients may be forty (<NUM>) centipoise or less. Examples of micro-ingredients include natural or artificial flavors; flavor additives; natural or artificial colors; artificial sweeteners (high potency, nonnutritive, or otherwise); antifoam agents, nonnutritive ingredients, additives for controlling tartness, e.g., citric acid or potassium citrate; functional additives such as vitamins, minerals, herbal extracts, nutricuticals; and over the counter (or otherwise) medicines such as pseudoephedrine, acetaminophen; and similar types of ingredients. Various acids may be used in micro-ingredients including food acid concentrates such as phosphoric acid, citric acid, malic acid, or any other such common food acids. Various types of alcohols may be used as either macro-ingredients or micro-ingredients. The micro-ingredients may be in liquid, gaseous, or powder form (and/or combinations thereof including soluble and suspended ingredients in a variety of media, including water, organic solvents, and oils). Other types of micro-ingredients may be used herein.

Other typical micro-ingredients for a finished beverage product may include micro-ingredient sweeteners. Micro-ingredient sweeteners may include high intensity sweeteners such as aspartame, Ace-K, steviol glycosides (e.g., Reb A, Reb M), sucralose, saccharin, or combinations thereof. Micro-ingredient sweeteners also may include erythritol when dispensed in combination with one or more other sweetener sources or when using blends of erythritol and one or more high intensity sweeteners as a single sweetener source.

Other typical micro-ingredients for supplementing a finished beverage product may include micro-ingredient flavor additives. Micro-ingredient flavor additives may include additional flavor options that can be added to a base beverage flavor. The micro-ingredient flavor additives may be non-sweetener beverage component concentrates. For example, a base beverage may be a cola flavored beverage, whereas cherry, lime, lemon, orange, and the like may be added to the cola beverage as flavor additives, sometimes referred to as flavor shots. In contrast to recipe-based flavor versions of finished beverages, the amount of micro-ingredient flavor additive added to supplement a finished beverage may be consistent among different finished beverages. For example, the amount of cherry non-sweetener component concentrate included as a flavor additive or flavor shot in a cola finished beverage may be the same as the amount of cherry non-sweetener component concentrate included as a flavor additive or flavor shot in a lemon-lime finished beverage. Additionally, whereas a recipe-based flavor version of a finished beverage is selectable via a single finished beverage selection icon or button (e.g., cherry cola icon/button), a flavor additive or flavor shot may be a supplemental selection in addition to the finished beverage selection icon or button (e.g., cola icon/button selection followed by a cherry icon/button selection).

The filling line <NUM> and methods described hereinafter are intended to fill a number of containers <NUM> in a high-speed fashion. The containers <NUM> are shown in the context of conventional beverage bottles. The containers <NUM>, however, also may be in the form of cans, cartons, pouches, cups, buckets, drums, or any other type of liquid carrying device. The nature of the devices and methods described herein is not limited by the nature of the containers <NUM>. Any size or shape of container <NUM> may be used herein. Likewise, the containers <NUM> may be made out of any type of conventional material. The containers <NUM> may be used with beverages and other types of consumable products as well as any nature of nonconsumable products. Each container <NUM> may have one or more openings of any desired size and a base.

Each container <NUM> may have an identifier <NUM> such as a barcode, a Snowflake code (QR code), color code, RFID tag, or other type of identifying mark positioned thereon. The identifier <NUM> may be placed on the container <NUM> before, during, or after filling. If used before filling, the identifier <NUM> may be used to inform the filling line <NUM> as to the nature of the ingredients to be filled therein as will be described in more detail below. Any type of identifier or other mark may be used herein. The filling line <NUM> may have one or more sensors <NUM> capable of reading the identifier <NUM>. The sensors <NUM> may be of conventional design and may be in communication with one or more controllers or other type of processors. The controllers may be any type of programmable logic device. The controllers may be local and/or remote.

The filling line <NUM> includes one or more water circuits <NUM>. The water circuits <NUM> may extend from a water source <NUM>. The water source <NUM> may a municipal water source or any type of conventional water supply. The water circuit <NUM> may have a number of water distribution devices such as a pressure regulator <NUM> as well as conventional devices such as a booster pump, a backflow preventer valve, a storage tank, and a filtration device. Other types of water distribution devices may be used herein in any order.

The water circuit <NUM> may include a chiller/carbonator <NUM>. The chiller/carbonator <NUM> may be of conventional design and may be any type of heat exchange device to chill the flow of water therethrough. One or more chiller/carbonator <NUM> may be used. The still water may be chilled to about <NUM> to about <NUM> degrees Fahrenheit (about <NUM> to about <NUM> degree Celsius) at about <NUM> to <NUM> psi (about <NUM> to about <NUM> bar). The chiller/carbonator <NUM> may be in communication with a carbon dioxide circuit <NUM>. The carbon dioxide circuit <NUM> may include a carbon dioxide source <NUM> such as a conventional carbon dioxide tank and the like. The carbon dioxide source <NUM> may be in communication with the chiller/carbonator <NUM> via a pressure regulator <NUM> and other types of conventional devices such as a pressure relief valve and the like. The pressure regulator <NUM> and the pressure relief valve may be of conventional design and may deliver a flow of carbon dioxide at about <NUM> psi (about <NUM> bar). The carbonated water may be at about <NUM> to about <NUM> degrees Fahrenheit (about <NUM> to about <NUM> degrees Celsius) at about <NUM> to about <NUM> psi (about <NUM> to about <NUM> bar).

The water circuit <NUM> may extend from the chiller/carbonator <NUM> to a still water line <NUM> for still water and to a carbonated water line <NUM> for carbonated water. The still water line <NUM> may include a flow meter <NUM>, a shut off valve <NUM>, and other components. The components of the still water line <NUM> may be of conventional design. The flow meter <NUM> may be a conventional needle valve and the like. The shut off valve <NUM> may be a conventional open or shut solenoid valve and the like. The still water line <NUM> may extend to a still water dispensing head <NUM>. A still water recirculation line <NUM> may be used between the chiller/carbonator <NUM> and the still water dispensing head <NUM> to keep the still water chilled to an appropriate temperature. Other components and other configurations may be used herein.

The carbonated water line <NUM> likewise may include a flow meter <NUM>, a shut off valve <NUM>, and other components. The components of the carbonated water line <NUM> may be of conventional design. The flow meter <NUM> may be a conventional needle valve and the like. The shut off valve <NUM> may be a conventional open or shut solenoid valve and the like. The carbonated water line <NUM> may extend to a carbonated water dispensing head <NUM>. A carbonated water recirculation line <NUM> may be used between the chiller/carbonator <NUM> and the carbonated water dispensing head <NUM> to keep the carbonated water chilled to an appropriate temperature. Other components and other configurations may be used herein.

The filling line <NUM> also includes a sweetener circuit <NUM>. The sweetener circuit <NUM> may include a sweetener such as high fructose corn syrup and/or others such as the examples described above. The sweetener circuit <NUM> may include one or more sweetener sources <NUM>. The sweetener sources <NUM> may be conventional two and one half to five gallon bag-in-box ("BIB") containers or any other type of container. An alternative sweetener source <NUM> may be refrigerated and may be used for non-nutritive sweeteners and the like. The flow of sweetener may be pumped by a sweetener pump <NUM>. The sweetener pump <NUM> may be a convention pressurized diaphragm pump and the like capable of pumping a viscous fluid. The sweetener pump <NUM> may be driven by a flow of carbon dioxide and the like from the carbon dioxide source <NUM> or elsewhere. A conventional vacuum regulator <NUM> also may be used.

The sweetener circuit <NUM> may include a controlled gear pump <NUM> to meter the flow of sweetener therethrough. The controlled gear pump <NUM> may be of conventional design. Other types of positive displacement devices also may be used that are capable of pumping a viscous fluid. The controlled gear pump <NUM> may be vented to remove air therein.

The sweetener circuit <NUM> also may include a sweetener heat exchanger <NUM>. The sweetener heat exchanger <NUM> may be of conventional design. The sweetener heat exchanger <NUM> may be in communication with a flow of cooling water from the chiller/carbonator <NUM> or from other source of a cooling fluid. The sweetener may be at about <NUM> to about <NUM> degrees Fahrenheit (about <NUM> to about <NUM> degrees Celsius) at about <NUM> to about <NUM> psi (about <NUM> to about <NUM> bar).

The sweetener circuit <NUM> may extend to a sweetener dispensing head <NUM> via a shutoff valve <NUM>. The sweetener dispensing head <NUM> and the shutoff valve <NUM> may be of conventional design and may be similar to the components described above. Other components and other configurations may be used herein.

The still water dispensing head <NUM> and the carbonated water dispensing head <NUM> may be positioned adjacent to each other. The carbonated water dispensing head <NUM> includes a counter pressure nozzle <NUM>. As is shown in <FIG>, the counter pressure nozzle <NUM> may include a counter pressure filler head <NUM>. The counter pressure filler head <NUM> may be in communication with the carbonated water line <NUM> via the flow meter <NUM> and the shut off valve <NUM>. The counter pressure filler head <NUM> also may be in communication with the carbon dioxide source <NUM> via a carbon dioxide pressurization line <NUM> and a shut off valve <NUM> thereon. The counter pressure filler head <NUM> also may include a vent line <NUM>. The vent line <NUM> may include a pressure gauge <NUM>, a pressure relief valve <NUM>, as well as a flow meter <NUM> and a shut off valve <NUM> and the like. A dip tube <NUM> may extend below the counter pressure filler head <NUM>. The dip tube <NUM> may be angled in whole or in part. The counter pressure filler head <NUM> may be driven up and down a dispensing rail <NUM>. Other components and other configurations may be used herein.

The filling line <NUM> includes a number of micro-ingredient towers <NUM> to dispense the micro-ingredients. Any number of the micro-ingredient towers <NUM> may be used herein with any number of micro-ingredient packages <NUM> therein. In one embodiment shown in <FIG>, the micro-ingredient towers <NUM> may include an upper loading section <NUM> and a lower dispensing section <NUM>. Some or all of the loading sections <NUM> and the dispensing sections <NUM> may be agitated depending up the nature of the micro-ingredients intended to be used therein. In this example, six micro-ingredient towers <NUM> with each loading section <NUM> having eight loading trays <NUM> are shown although any number may be used herein. Each loading tray <NUM> may contain a micro-ingredient package <NUM> therein. Each micro-ingredient package <NUM> may be attached to the loading tray <NUM> via a loading fitting <NUM> and the like. Given the use of eight loading trays <NUM> in each of the six micro-ingredient towers <NUM>, a total of <NUM> different micro-ingredients may be used herein. Any number of ingredient towers <NUM> with any number of loading trays <NUM> may be used herein to provide any number of micro-ingredients. Alternatively, multiple hoppers of any size may be used with the micro-ingredients.

The dispensing section <NUM> may have the same number of dispensing trays <NUM> as the loading section <NUM> has loading trays <NUM>. Each dispensing tray <NUM> may have a dispensing pouch <NUM> therein. Each dispensing pouch <NUM> may have a pouch inlet <NUM> and a pouch outlet <NUM>. Each dispensing pouch <NUM> may be in communication with a related micro-ingredient package <NUM> via an ingredient line <NUM> and the pouch inlet <NUM>. The ingredient line <NUM> may include a three way valve thereon to allow the micro-ingredient package <NUM> to be replaced without introducing air into the system. The micro-ingredients in the micro-ingredient packages <NUM> thus flow to the related dispensing pouch <NUM> so as to maintain a fill level therein. The micro-ingredient pouches <NUM> may be positioned on a pressure pad <NUM>. The pressure pad <NUM> may be a Polymer Thick Film (PTF) sensor and the like that exhibits a change in resistance with a change in applied force. Each dispensing pouch <NUM> also may be in communication with a dispensing pump <NUM> via the pouch outlet <NUM>. The dispensing pump <NUM> may be a vibratory pump and the like. Other types of positive displacement pumps may be used. A backflow preventer valve also may be used. Other components and other configurations may be used herein.

Each micro-ingredient tower <NUM> may include a micro-nozzle head <NUM>. The micro-nozzle head <NUM> may be 3D printed from a conventional thermoplastic or formed from a conventional metal and the like. Any assortment of materials may be used herein. Each dispensing pouch <NUM> may be in communication with the micro-nozzle head <NUM> via a dispensing line <NUM> and the dispensing pump <NUM>. Each micro-nozzle head <NUM> in turn may have a number of micro-ingredient tubes <NUM> attached to a number of dispensing needles <NUM>. Each dispensing needle <NUM> may be attached to the micro-nozzle head <NUM> and the dispensing line <NUM> via Luer lock fitting and the like for easy replacement. The dispensing needles <NUM> may be angled to dispense towards the center of the mouth of the container <NUM>. Although a circular configuration is shown, any configuration may be used herein. The dispensing needles <NUM> may be made out of stainless steel or similar types of materials. A small air gap may be used between the dispensing needles <NUM> and the container <NUM> and/or the micro-nozzle head <NUM> may form a seal about the container <NUM>. An air blast may be used between dispenses to blow off droplets of micro-ingredients. Other components and other configurations may be used herein.

<FIG> and <FIG> show a simplified version of the micro-ingredient towers <NUM>. In this example, a single section <NUM> may be used with the micro-ingredient package <NUM> and the fitting <NUM> in direct contact with the dispensing pump <NUM> and the micro-ingredient nozzle head <NUM> via the micro-ingredient line <NUM>. Other components and other configurations may be used herein.

The size and number of the dispensing lines <NUM>, the dispensing tubes <NUM>, and the dispensing needles <NUM> may vary. As shown in <FIG>, for example, eight dispensing lines <NUM> may be attached to each micro-nozzle head <NUM> given the use of eight dispensing trays <NUM>. Eight dispensing needles <NUM> with an inner diameter of about <NUM> inches (<NUM>) and an outer diameter of about <NUM> inches (<NUM>) may be evenly spaced within a <NUM> inch (<NUM>) outer diameter for use with filling a container <NUM> having a mouth with an inner diameter of about <NUM> inches (<NUM>).

The size and number of the dispensing needles <NUM> may vary. <FIG> shows a micro-nozzle head <NUM> with sixteen dispensing needles <NUM>.

<FIG> show further embodiments with a combination micro/macro nozzle head <NUM>. In this example, the combination micro/macro nozzle head <NUM> may include twelve dispensing needles <NUM> positioned about a central macro-ingredient nozzle <NUM>. Any number of dispensing needles <NUM> and macro-ingredient nozzles <NUM> may be used herein in any configuration.

Referring again to <FIG>, the still water dispensing head <NUM>, the carbonated water dispensing head <NUM>, the sweetener nozzle <NUM>, and the micro-ingredient towers <NUM> may be positioned about a filling transfer line <NUM>. The filling transfer line <NUM> may be a conventional continuous or intermittent conveyor. Rotary fillers, star wheel lines, and the like also may be used. The speed of the filling transfer line <NUM> may vary. Multiple lanes may be used. The specific positioning of the water heads <NUM>, <NUM>, the sweetener nozzle <NUM>, and the micro-ingredient towers <NUM> provides for a well-mixed finished beverage. If the micro-ingredients or the macro-ingredients were added before the water, the beverage may have excessive foam. If the macro-ingredients were added before the micro-ingredients, the micro-ingredients may not fully mix. The order of water, macro-ingredients, and micro-ingredients thus has been found to promote reduced foaming. If the macro-ingredients are added after the micro-ingredients, then a container inversion arrangement may be used to facilitate good mixing. Other types of agitation may be used herein.

In use, the container <NUM> may be marked with the identifier <NUM>. The identifier <NUM> may indicate to the filling line <NUM> the nature of the beverage to be filled within the container <NUM> along the filling transfer line <NUM>. Other types of information also may be communicated. As the container <NUM> advances along the filling transfer line <NUM>, the sensors <NUM> may read the identifier <NUM> and the filling line <NUM> may determine the correct recipe.

At the still water dispensing head <NUM> and/or the carbonated water dispensing head <NUM>, still and/or carbonated water may be added to the container <NUM>. When the container <NUM> is positioned about the counter pressure nozzle <NUM>, the counter pressure filler head <NUM> may be lowered along the dispensing rail <NUM> such that the dip tube <NUM> is within the container <NUM> and the counter pressure filler head <NUM> creates a seal thereon. The shut off valve <NUM> may be opened to pressurize the container <NUM> with carbon dioxide. The shut off valve <NUM> may be opened for a fixed amount of time to sufficiently pressurize the container <NUM>. The pressure relief valve <NUM> may vent the container <NUM> when the pressure exceeds a predetermined limit, in this case about <NUM> psi (about <NUM> bar). Other pressures may be used herein.

The carbonated water line <NUM> then may be opened to fill the container <NUM>. The flow of carbonated water may be regulated by the flow meter <NUM> and the shut off valve <NUM> for a predetermined amount of time to dispense a predetermined volume. The back pressure may be maintained by the pressure relief valve <NUM> so as to maintain a constant flow rate. The angled dip tube <NUM> directs the water stream to the top section of the container <NUM> for a smooth transition of water along the side walls to prevent excess foaming/breakout and maintain soda water carbonation. The flow meter <NUM> and shut off valve <NUM> may be used to vent the container <NUM>. The flow meter <NUM> may be a needle valve that is adjusted to control the rate at which the container <NUM> is depressurized. If the container <NUM> vents too quickly the soda water may have breakout and foam. If the container <NUM> vents too slowly the soda water may not foam but the cycle time may increase and overall production rate/efficiency may decrease. The counter pressure filler head <NUM> then may be raised.

The counter pressure nozzle <NUM> thus supplies carbonated water at higher carbonation levels than the finished product in order to compensate for the expected loss of carbon dioxide while filling until the container is capped or otherwise enclosed. The container <NUM> may have a predetermined limit on the amount of time elapsed between the counter pressure nozzle <NUM> and capping. The predetermined amount of time may be about <NUM> seconds or so.

The filling transfer line <NUM> then advances the container <NUM> to the macro-ingredient nozzle <NUM>. The amount of the macro-ingredient to be added may be metered by the controlled gear pump <NUM> according to the specific recipe. The filling transfer line <NUM> then advances the container <NUM> to some or all of the micro-ingredient towers <NUM>. Micro-ingredients may be added from any of the dispensing needles <NUM> of the nozzle heads <NUM> from any of the micro-ingredient towers <NUM> according to the specific recipe of the beverage to be added. Any number of the micro-ingredients may be added in any order. The filling transfer line <NUM> then may advance the container <NUM> to a capper or to another station for further processing.

In order to keep the filling line <NUM> operational without downtime to replace spent micro-ingredients, a sold out system <NUM> may be used. As is shown in <FIG>, the sold out system <NUM> may use the pressure pad <NUM> positioned under each dispensing pouch <NUM> in each dispensing tray <NUM> in the dispensing section <NUM> of the micro-ingredient towers <NUM>. As is described above, the pressure pad <NUM> may be a Polymer Thick Film (PTF) sensor and the like that exhibits a change in resistance with a change in applied force. As is shown in <FIG>, the sold out system <NUM> may use an LED indication or other type of indication when a particular dispensing pouch <NUM> is less than about <NUM>% full or so. The sold out system <NUM> may send a shutdown signal to the filling line <NUM> when the dispensing pouch <NUM> is less than about <NUM>% full or so to prevent a no product condition. An operator then may add a new micro-ingredient package <NUM> in the appropriate loading tray <NUM> in the loading section <NUM>.

The sold out system <NUM> also may use a "fuel gauge" to keep track of the micro-ingredients used and remaining in the micro-ingredient packages <NUM> in the loading section <NUM>. The fuel gauge may be software that tracks the operation of the dispensing pump <NUM> or other parameter to estimate the use of the micro-ingredients. The fuel gauge ensures that the micro-ingredient packages <NUM> are replaced in time so as to prevent air entrapment or pulling a vacuum. The sweetener source <NUM> in the sweetener circuit <NUM> may have a switch over valve and the like that allows the connection to a new bag-in-box or other container as needed. Other components and other configurations may be used herein.

The flexibility in producing any number of different beverages on the fly thus creates the ability to produce personalized beverage mixes by using the filling line <NUM>. For example, a consumer may order a personalized six pack of beverages with six different beverages or flavors and have that six pack delivered to home or elsewhere. <FIG> is a schematic diagram of an example of an e-commerce beverage system <NUM> as may be described herein. At station <NUM>, the consumer may visit a webpage or a smartphone app and select and purchase the desired beverage package mix. The consumer may supply sample information such as payment, shipping, and order quantities. At station <NUM>, the user may determine the appropriate recipes, quantity, address, graphics, and other types of information. At station <NUM>, the user may print that information on to a label. In other words, the identifier <NUM> may be printed onto a container label. At station <NUM>, the label may be applied to the container <NUM>. At station <NUM>, the sensor <NUM> may read the identifier and the filling line <NUM> may determine the appropriate recipe. At stations <NUM>, the filling line <NUM> may fill the container <NUM> with the desired beverage. At station <NUM>, the container <NUM> may be capped or otherwise enclosed. At station <NUM>, the order may be validated in an appropriate manner. A station <NUM>, the containers <NUM> in a given order may be consolidated and packaged. At station <NUM>, further packaging and a shipping label may be prepared. At station <NUM>, the order may be shipped to the consumer. Other and different method steps may be used herein in any order. For example, the container <NUM> may be label before or after filling. A rinsing step and the like also may be used.

The various circuits and nozzles also may be calibrated periodically to ensure correct pour volumes according to recipe requirements. For example, a first three dispensing needles <NUM> may be removed from the nozzle head <NUM> and attached into a designated location on a first micro-ingredient measurement scale and a second three dispensing needles <NUM> may be removed from the nozzle head <NUM> and attached into a designated location on a second micro-ingredient measurement scale. The dispensing pumps <NUM> may be triggered one at a time to dispense a known amount about three to five times with the amount measured each time. The scales may be tared between each reading. An average may be calculated and a correlation factor may be calculated such that the pump curves may be adjusted accordingly to reflect the updated performance of each pump. Similar calibration methods also may be used for the water and the sweetener pumps.

The use of the filling line <NUM> in the e-commerce beverage system <NUM> thus brings the flexibility of, for example, the "COCA-COLA FREESTYLE®" refrigerated beverage dispensing unit to the filling line <NUM> so as to create personalized beverage package mixes. The personalized products then may be delivered directly to the consumer in a fast and efficient manner. The filling line <NUM> thus may produce any number of different products without the downtime usually associated with known filling systems. As a result, multi-beverage package mixes may be created as desired with differing products therein.

Claim 1:
A filling line (<NUM>) for filling a container (<NUM>) with one of a number of different beverages, comprising:
a filling transfer line (<NUM>) for advancing the container from an upstream position to a downstream position;
a water circuit (<NUM>);
one or more micro-ingredient towers (<NUM>) with a plurality of micro-ingredients therein to fill the container with a plurality of micro-ingredients; and
a sweetener circuit (<NUM>) with a sweetener nozzle (<NUM>);
characterised in that:
the water circuit comprises a counter-pressure nozzle (<NUM>) to fill the container with carbonated water;
the one or more micro-ingredient towers (<NUM>) are positioned downstream of the counter-pressure nozzle; and
the sweetener nozzle is positioned upstream of the one or more micro-ingredient towers and downstream of the counter-pressure nozzle of the water circuit.