The flavor enhancement of carbonation no longer begins and ends with liquid food like soft drinks. It is now possible to carbonate whole fresh fruits and vegetables (U.S. Patent No. 5,968,573 issued Oct. 18, 1999). The result is an entirely new food category. Fizzyfruit is sparkling (i.e. carbonated) whole fruit. Ripened fruit readily absorbs carbon dioxide under the appropriate conditions and becomes effervescent, enriching the natural flavor of any fruit.
Fizzyfruit North America Inc. is the new start-up company that will license patent rights and technology in the U.S. The company is seeking $5 million in initial financing. Company president and founder Galen Kaufman explains, “Imagine grapes like champagne, sparkling oranges or tangy blueberries. Kids love it, and Fizzyfruit promotes good nutrition, in a fun way, without additives.” Kaufman says nearly any fruit, with the possible exception of bananas, can be made into Fizzyfruit.
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