Edible beads

Abstract

An edible bead comprising an outer polysaccharide gel membrane and a filling. The filling comprises at least 5wt.% fruit derived ingredient(s), soluble dietary fibre(s) and less than 15 wt.% sugars. Preferably the fibre is inulin, galacto-oligosaccharide, polydextrose and / or fructo-oligosaccharide (FOS) and it is at least 5wt.% of the filling. Preferably, the filling is liquid. Preferably, the polysaccharide is an alginate. A process for preparing an edible bead comprises a) preparing a metal salt solution, comprising at least one fruit derived ingredient and at least one soluble dietary fibre, b) preparing a polysaccharide solution, and c) contacting the solutions to form a polysaccharide gel membrane and encapsulating the first solution in the polysaccharide gel membrane. Preferably, the metal salt is a calcium salt, and the fruit derived ingredient is a squash or fruit juice. Also claimed is a product comprising edible bead(s) dispersed in a beverage.

Description

Technical Field of the Invention The present invention relates to edible beads. In particular, the present invention relates to edible beads having a filling comprising at least one fruit derived ingredient. Background to the Invention It is known to encapsulate one or more food ingredients in edible beads to provide a more interesting in mouth sensorial consumer experience. Moreover, it is known to incorporate one or more edible beads in beverage products and food products. However, typically, existing beverage products or food products comprising one or more edible beads are high in sugar. In recent years, there has been a significant attention to sugar and the higher associated energy density of products high in sugar. As such, there have been various attempts by food and drink manufacturers to reduce sugar in food and drinks. However, sugar provides the appealing sweetness that consumers expect. Moreover, in the case of edible beads in beverage and / or food products, the sugar increases the density of the liquid so that it better forms the bead during preparation. Consequently, there exists a need to provide edible beads having a filling comprising at least one fruit derived ingredient having a reduced amount of sugars and / or calories compared to a “full sugar” edible bead. It is also an aim of the present invention to provide an edible bead comprising a fruit derived ingredient. It is also an aim of the present invention to provide an edible bead which provides a more intense fruit taste. It is also an aim of the present invention to provide a beverage and / or food product comprising one or more edible beads having a filling comprising a fruit derived ingredient which tastes similar to a beverage and / or food product comprising one or more “full sugar” edible beads. It is also an aim of the present invention to provide an edible bead and / or a food or beverage product comprising one or more edible beads that addresses at least one disadvantage of the prior art or to provide an alternative to existing edible beads and / or a food or beverage product comprising one or more edible beads. It is therefore an aim of embodiments of the invention to overcome or mitigate at least one problem of the prior' art, whether disclosed herein or not. Summary of the Invention According to a first aspect of the present invention there is provided an edible bead comprising an outer polysaccharide gel membrane and a filling, wherein the filling comprises at least one fruit derived ingredient in an amount of at least 5wt.% by weight of the filling and at least one soluble dietary fibre and wherein the filling comprises less than 15 wt.% sugars by weight of the filling. Surprisingly, the inventors found that incorporating at least one soluble dietary fibre ingredient into the edible bead was able to significantly reduce the amount of sugars and calories whilst still providing an acceptable taste and similar ease of preparation as a “full sugar-” edible bead. Moreover, the beads are able to increase daily intake of dietary fibre. The use of a fruit derived ingredient in an amount of at least 5wt.% enables the edible bead to provide one or more vitamins, minerals and other beneficial substances, together with providing an appealing fruit taste and aroma to the beads. Moreover, the fruit derived ingredient may improve the colour, texture, and / or mouthfeel of the bead by, for example, adding creaminess, thickness or juiciness, thereby enhancing the overall sensory experience of the bead. Beneficially, the combination of a fruit derived ingredient in an amount of at least 5wt.%, at least one soluble dietary fibre and less than 15wt.% sugar- allows the provision of an edible bead which provides the above benefits, whilst having reduced calories and reduced negative health effects without compromising the taste, texture, and / or ease of preparation of the edible bead. Additionally, the combination of a fruit derived ingredient and at least one soluble dietary fibre reduces the overall glycaemic response. It is thought that the dietary fibre reduces the speed at which the carbohydrates of the fruit derived ingredient are broken down and absorbed during digestion. Beneficially, this results in a more gradual release of glucose into the bloodstream. By “edible bead” it is meant an edible composition comprising a filling encapsulated by an outer gel membrane. By “sugars” it is meant monosaccharides and disaccharides. The sugars may be one or more sugars selected from the group consisting of glucose, sucrose, fructose, galactose, lactose, maltose, isomaltose and sugar hydrates (such as dextrose monohydrate, for example), among others. By “soluble dietary fibre” it is meant a plant-based or plant-derived carbohydrate, animal-based or animal derived fibre that is not digested in the small intestine and is soluble in water. Soluble dietary fibres are differentiated from insoluble dietary fibres which are not soluble in water. By “fruit derived ingredient” it is meant herein any ingredient that is obtained and / or extracted from a fruit. The fruit derived ingredient may be selected from the group consisting of fruit extract, fruit juice, fruit squash, fermented fruit juice (such as wine, cider etc.), fruit pulp, fruit chunks, fruit powder, fruit oil, fruit essence, fruit concentrate, fruit fibre, fruit vinegars and combinations thereof. The fruit derived ingredient may be derived from a fruit selected from the group consisting of apple, apricot, avocado, banana, bilbeiTy, blackberry, blackcurrant, blueberry, cascara, cherry, coconut, cranberry, dragonfruit, elderberry, fig, gooseberry, grape, raisin, grapefruit, guava, jackfruit, juniper berry, kiwifruit, kumquat, lemon, lime, mango, melon, cantaloupe, watermelon, nectarine, orange, blood orange, elementin, mandarine, tangerine, papaya, passionfruit, peach, pear, plum, pineapple, pomegranate, raspberry, satsuma, strawberry, and combinations thereof. The filling may comprise one, two, three, four, five, six, seven, eight, nine, ten fruit derived ingredients. In some embodiments, the filling may comprise a plurality of fruit derived ingredients. The fruit derived ingredient(s) may be present in an amount of at least 6 wt.%, 7 wt.%, 8 wt.%, 9 wt.%, 10 wt.%, 11 wt.%, 12 wt.%, 13 wt.%, 14 wt.%, 15 wt.%, 16 wt.%, 17 wt.%, 18 wt.%, 19 wt.%, or at least 20 wt.% by weight of the filling. In some embodiments, the fruit derived ingredient(s) may be present in an amount of no more than 50 wt.%, 49 wt.%, 48 wt.%, 47 wt.%, 46 wt.%, 45 wt.%, 44 wt.%, 43 wt.%, 42 wt.%, 41 wt.%, 40 wt.%, 39 wt.%, 38 wt.%, 37 wt.%, 36 wt.%, 35 wt.%, 34 wt.%, 33 wt.%, 32 wt.%, 31 wt.%, 30 wt.%, 29 wt.%, 28 wt.%, 27 wt.%, 26 wt.%, 25 wt.%, 24 wt.%, 23 wt.%, 22 wt.%, 21 wt.%, or no more than 20 wt.%, by weight of the filling. In some embodiments, the fruit derived ingredients(s) may be present in an amount of 5 - 50 wt.%, 5 - 49 wt.%, 5-48 wt.%, 5 - 47 wt.%, 5-46 wt.%, 5 - 45 wt.%, 5 - 44 wt.%, 5 - 43 wt.%, 5 - 42 wt.%, 5 - 41 wt.%, 5-40 wt.%, 6 - 39 wt.%, 7-38 wt.%, 8 - 37 wt.%, 9 - 36 wt.%, 10 - 35 wt.%, 10 - 34 wt.%, 10 - 33 wt.%, 10 - 32 wt.%, 10-31 wt.%, 10-30 wt.%, 11-29 wt.%, 12-28 wt.%, 13-27 wt.%, 14-26 wt.%, 15 - 25 wt.%, 16 - 24 wt.%, 17 - 23 wt.%, or from 18 - 22 wt.%,by weight of the filling. Preferably, the fruit derived ingredient(s) may be present in an amount of from 5- 50wt.%, 5-40 wt.%, 10 - 30 wt.%, or most preferably 15-25wt.% by weight of the filling. Beneficially, the incorporation of a fruit derived ingredient in the above amounts provides a more intense fruit flavour. The filling may comprise less than 14wt.%, 13wt.%, 12wt.%, llwt.%, 10wt.%, 9wt.%, 8wt.%, 7wt.%, 6wt.%, 5wt.%, 4wt.%, 3wt.%, 2wt.%, lwt.%, 0.9wt.%, 0.8wt.%, 0.7wt.%, 0.6wt.%, 0.5wt.%, 0.4wt.%, 0.3wt.%, 0.2wt.% or less than 0.1wt.% sugars. In some embodiments the filling may be essentially free from or free from sugar. In some embodiments, the filing may comprise less than 10, 5, 4, 3, 2, 1 or 0.5 wt.% sucrose, and comprise substantially no sucrose or no sucrose. In some embodiments the filling composition may comprise less than 10, 5, 4, 3, 2, 1 or 0.5 wt.% glucose, and comprise substantially no glucose or no glucose. The at least one soluble dietary fibre may comprise at least one dietary fibre selected from the group consisting of inulin, fructooligosaccharide (FOS), levan, polydextrose, kestose, nystose, raffinose, galacto-oligosaccharides, galactotriose, manno-oligosaaccharides, mannotriose, mannotetraose, soy bean oligosaccharides, arabinogalactans, xylo-oligosaccharides, xylotriose, xylotetraose, arabinoxylan-oligosaccharides, arabinotriose, arabinotetraose, milk oligosaccharides, 2’-fucosyl lactose, lacto-n-neotetraose, glucan (i.e., glucose containing) oligosaccharides, cello-oligosaccharides (or cellodextrins), resistant dextrins (e.g., soluble corn fiber, soluble wheat fiber, soluble tapioca fiber, soluble pea fibre), nigero-oligosaccharides, nigerotriose, nigerotetraose, kojitriose, kojitetraose, dextrans, beta glucans, lichenan, isolichenan, and combinations thereof. In some embodiments the further soluble dietary fibre may comprises tapioca fibre and / or pea fibre. Preferably, the at least one soluble dietary fibre is inulin, galactooligosaccharide, polydextrose and / or fructooligosaccharide. Preferably, the soluble dietary fibre is present in addition to any dietary fibre which may be present in the fruit derived ingredient. The at least one soluble dietary fibre may be a short chain fibre and / or medium chain fibre. The short chain fibre may have a degree of polymerisation of no more than 10, 9, 8,7, 6, 5, 4, 3 or no more than 2. In some embodiments, short chain fibre may have a degree of polymerisation of from 2-10, 2-9, or from 2-8. The medium chain fibre may have a degree of polymerisation of no more than 60, 50, 40, 30, 20, or no more than 15. In some embodiments, the medium chain fibre may have a degree of polymerisation of from 8-60, 8-50, 8-40, 8-30, 8-20, 10-60, 15-60, 20-60, 20-50, or from 20-40. Preferably, the at least one soluble fibre is a short and / or medium chain inulin. The short chain inulin may have a degree of polymerisation of no more than 10, 9, 8,7, 6, 5, 4, 3 or no more than 2. In some embodiments, short chain inulin may have a degree of polymerisation of from 2-10, 2-9, or from 2-8. The medium chain inulin may have a degree of polymerisation of no more than 60, 50, 40, 30, 20, or no more than 15. In some embodiments, the medium chain inulin may have a degree of polymerisation of from 8-60, 8-50, 8-40, 8-30, 8-20, 10-60, 15-60, 20-60, 20-50, or from 20-40. The soluble dietary fibre may be present in an amount of at least 5 wt.% by weight of the filling, or at least 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, or at least 20 wt.% by weight of the filling. In some embodiments, the soluble dietary fibre may be present in an amount of no more than 40 wt.% by weight of the filling or no more than 39, 38, 37, 36, 35, 34, 33, 32, 31, 30, 29, 28, 27, 26, 25, 24, 23, 22, 21, or no more than 20 wt.% by weight of the filling. In some embodiments, soluble dietary fibre may be present in an amount of 1-50wt.%, 1-50 wt.%, 1 - 49 wt.%, 1-48 wt.%, 1 - 47 wt.%, 1-46 wt.%, 1 - 45 wt.%, 1 - 44 wt.%, 1 - 43 wt.%, 1 - 42 wt.%, 1 - 41 wt.%, 1 - 40 wt.%, 5 - 40 wt.%, 5 - 39 wt.%. 5 - 38 wt.%, 5 - 37 wt.%, 5 - 36 wt.%, 5 - 35 wt.%, 5 - 34 wt.%, 5 - 33 wt.%, 5 -32 wt.%, 5-31 wt.%, 5 - 30 wt.%, 5-29 wt.%, 5 - 28 wt.%, 5-27 wt.%, 5 - 26 wt.%, 5 - 25 wt.%, 5 - 24 wt.%, 5 - 23 wt.%, 5 - 22 wt.%, 5 - 21 wt.%, 5 - 20 wt.%,1 - 39 wt.%, 1-38 wt.%, 1 - 37 wt.%, 1-36 wt.%, 1 - 35 wt.%, 1-34 wt.%, 1 - 33 wt.%, 1 -32 wt.%, 1-31 wt.%, 1 - 30 wt.%, 1-29 wt.%, 1 - 28 wt.%, 1-27 wt.%, 1 - 26 wt.%, 1 - 25 wt.%, 1 - 24 wt.%, 1 - 23 wt.%, 1 - 22 wt.%, 1 - 21 wt.%, 1 - 20 wt.%, 1 - 19 wt.%, 1-18 wt.%, 1 - 17 wt.%, 1-16 wt.%, 1 - 15 wt.%, 2-20 wt.%, 3 - 20 wt.%, 4 -20 wt.%, 5-20 wt.%, 5 - 19 wt.%, 5-18 wt.%, 5 - 17 wt.%, 5 - 16 wt.%, or from 5 -15 wt.%, by weight of the filling. Preferably, the soluble dietary fibre may be present in an amount of from 5-40 wt.%, 5-30 wt.%, 5-20 wt.%, or most preferably 5-15 wt.% by weight of the filling. The filling may comprise one, two, three, four, five, six, seven, eight, nine or ten soluble dietary fibres. In some embodiments, the filling may comprise a plurality of soluble dietary fibres. The polysaccharide of the membrane may be a hydrocolloid. The polysaccharide membrane may comprise a polysaccharide selected from the group consisting of alginate, low methoxy pectin, guar gum and combinations thereof. Preferably, the polysaccharide is alginate. More preferably, the alginate is an alkaline earth metal alginate. The alginate may be calcium alginate. The filling of the edible beads is preferably a liquid. This improves consumer experience by providing a ‘burst’ sensation. Moreover, a liquid filling provides an optimum medium to dissolve the ingredients of the filling. Preferably, the filling does not comprise a hydrocolloid. In some embodiments, the filling does not comprise a polysaccharide selected from the group consisting of alginate, low methoxy pectin, guar gum and combinations thereof. Beneficially, the inventors found that by providing an edible bead wherein the filling does not comprise a hydrocolloid, the filling of the bead does not solidify and / or gel over time. This allows the bead to be stored for longer periods of time and ensures that all beads provide the same desirable liquid filling and “bursting” sensation. The filling may comprise a dairy ingredient or dairy substitute ingredient. By “dairy ingredient” it meant an ingredient derived from milk or produced during the processing of milk. By “dairy substitute ingredient” it is meant an ingredient derived from plantbased sources that provide a similar sensory experience to a dairy products, such as a similar taste, texture, aroma and / or function. Preferably, the dairy ingredient or dairy substitute ingredient is a yoghurt. The yoghurt may be a natural or plain yoghurt, Greek yoghurt, Icelandic yoghurt, flavoured yoghurt, low fat or reduced fat yoghurt, non-fat or fat free yoghurt, probiotic yoghurt, lactose free yoghurt, plant-based yoghurt, drinkable yoghurt (i.e. a yoghurt that has been processed to have a liquid or semi-liquid consistency), kefir, and combinations thereof. Preferably, the yoghurt is a flavoured yoghurt and / or drinkable yoghurt. In some embodiments, the yoghurt may comprise the at least one fruit derived ingredient. The dairy or dairy substitute ingredient may be present in an amount of at least 6 wt.%, 7 wt.%, 8 wt.%, 9 wt.%, 10 wt.%, 11 wt.%, 12 wt.%, 13 wt.%, 14 wt.%, 15 wt.%, 16 wt.%, 17 wt.%, 18 wt.%, 19 wt.%, or at least 20 wt.% by weight of the filling. In some embodiments, the dairy or dairy substitute ingredient may be present in an amount of no more than 50 wt.%, 49 wt.%, 48 wt.%, 47 wt.%, 46 wt.%, 45 wt.%, 44 wt.%, 43 wt.%, 42 wt.%, 41 wt.%, 40 wt.%, 39 wt.%, 38 wt.%, 37 wt.%, 36 wt.%, 35 wt.%, 34 wt.%, 33 wt.%, 32 wt.%, 31 wt.%, 30 wt.%, 29 wt.%, 28 wt.%, 27 wt.%, 26 wt.%, 25 wt.%, 24 wt.%, 23 wt.%, 22 wt.%, 21 wt.%, or no more than 20 wt.%, by weight of the filling. In some embodiments, the dairy or dairy substitute ingredient may be present in an amount of 5 - 50 wt.%, 5 - 49 wt.%, 5 - 48 wt.%, 5-47 wt.%, 5 - 46 wt.%, 5-45 wt.%, 5-44 wt.%, 5 - 43 wt.%, 5-42 wt.%, 5 - 41 wt.%, 5-40 wt.%, 6 - 39 wt.%, 7 -38 wt.%, 8 - 37 wt.%, 9 - 36 wt.%, 10 - 35 wt.%, 10 - 34 wt.%, 10 - 33 wt.%, 10 - 32 wt.%, 10 - 31 wt.%, 10 - 30 wt.%, 11 - 29 wt.%, 12 - 28 wt.%, 13 - 27 wt.%, 14 - 26 wt.%, 15 - 25 wt.%, 16 - 24 wt.%, 17 - 23 wt.%, or from 18 - 22 wt.% by weight of the filling. Preferably, the dairy or dairy substitute ingredient may be present in an amount of from 5- 50wt.%, 5 - 40 wt.%, 10 - 30 wt.%, or most preferably 15-25wt.% by weight of the filling. In some embodiments, the filling may comprise a fat in an amount of at least 6, 7,8,9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, or at least 20 wt.% by weight of the filling. In some embodiments, the fat may be present in an amount of no more than 40 wt.% by weight of the filling or no more than 39, 38, 37, 36, 35, 34, 33, 32, 31, 30, 29, 28, 27, 26, 25, 24, 23, 22, 21, or no more than 20 wt.% by weight of the filling. In some embodiments, the fat may be present in an amount of 5-40 wt.% by weight of the filling, or 6-35, 7-35, 8-35, 9-35, 10-35, 11-35, 12-35, 13-35, 14-35, 15-35, 16-35, 17-35, 18-35, 19-35, or 20-30wt.% by weight of the filling. The filling may comprise one or more further ingredients. The further ingredients may be a flavouring, sweetener, organic acids, nutraceutical, colouring agent and / or thickening agent. The thickening agent may include starch, modified starch, xanthan, galactomannans, such as guar gum and locust bean gum (LBG), gum Arabic, gum karaya, gum tragacanth and carboxymethyl cellulose (CMC). The thickening agent may be present in an amount of no more than 10 wt.% by weight of the filling or no more than 9, 8, 7, 6, 5, 4, 3, 2, 1,0.9, 0.8, 0.7, 0.6, 0.5, 0.4, 0.3, 0.2, or no more than 0.1 wt.% by weight of the filling. In some embodiments, the thickening agent may be present in an amount of 0.01-5 wt.% by weight of the filling, or 0.01-4, 0.02-3, 0.03-2, 0.04-2, 0.05-2, 0.05-1, 0.05-0.5,0.05-0.4, 0.05-0.3, 0.05- 0.3,0.06-1.4, 0.07-0.3,0.08-0.2, or 0.09-0.1wt.% by weight of the filling. The flavouring may include chocolate powder (or cocoa) or a flavouring selected from chocolate (or cocoa), vanilla, strawberry, cinnamon, mint, hazelnut, caramel, biscuit, gingerbread, fruit flavouring, vegetable flavouring, spices, pumpkin spice, pistachio, eggnog, Irish Cream, alcoholic beverage flavouring, liqueurs, beer, rum, wine, gin cognac, plant and herb flavourings, agrimony, alfalfa, aloe vera, amaranth, angelica, anise, barberry, basil, bayberry, bee pollen, birch, bistort, blackberry, black cohosh, black walnut, blessed thistle, blue cohosh, blue vervain, boneset, borage, buchu, buckthorn, bugleweed, burdock, capsicum, cayenne, caraway, catnip, celery, centaury, chamomile, chaparral, chickweed, chinchona, cloves, coltsfoot, comfrey, cornsilk, couch grass, cramp bark, culver's root, cyani, cornflower, damiana, dandelion, devils claw, dong quai, echinacea, elecampane, ephedra, eucalyptus, evening primrose, eyebright, false unicorn, fennel, fenugreek, figwort, flaxseed, guarana, garlic, gentian, ginger, ginkgo, ginseng, golden seal, gotu kola, gum weed, hawthorn, hops, horehound, horseradish, horsetail, hoshouwu, hydrangea, hyssop, iceland moss, irish moss, jojoba, juniper, kelp, lady's slipper, lemon grass, licorice, lobelia, mandrake, marigold, marjoram, marshmallow, mistletoe, mullein, mustard, myrrh, nettle, oatstraw, Oregon grape, papaya, parsley, passion flower, peach, pennyroyal, peppermint, periwinkle, plantain, pleurisy root, pokeweed, prickly ash, psyllium, quassia, queen of the meadow, red clover, red raspberry, redmond clay, rhubarb, rose hips, rosemary, rue, safflower, saffron, sage, St. John's wort, sarsaparilla, sassafras, saw palmetto, scullcap, senega, senna, shepherd's purse, slippery elm, spearmint, spikenard, squawvine, stillingia, strawberry, taheebo, uva ursi, valerian, violet, watercress, white oak bark, white pine bark, wild cherry, wild lettuce, wild yam, willow, wintergreen, witch hazel, wood betony, wormwood, yarrow, yellow dock, yerba santa, yucca, lavender, thyme, or a combination of two or more thereof. The flavouring may be present in an amount of no more than 10 wt.% by weight of the filling or no more than 9, 8, 7, 6, 5, 4, 3, 2, 1, 0.9, 0.8, 0.7, 0.6, 0.5,0.4, 0.3,0.2, or no more than 0.1 wt.% by weight of the filling. In some embodiments, the flavouring may be present in an amount of 0.01-5 wt.% by weight of the filling, or 0.01-4, 0.02-3, 0.03-1, 0.04-1, 0.05-1, 0.05-0.9, 0.05-0.8, 0.05-0.7, 0.05-0.6, 0.05-0.5, 0.06-0.4, 0.07-0.3, 0.08-0.2, or 0.09-0.2wt.% by weight of the filling. The sweetener may be selected from a carbohydrate-based sweetener or a noncarbohydrate based sweetener. The carbohydrate-based sweetener may be a sugar substitutes like e.g. polyols such as sorbitol, mannitol, xylitol or combinations thereof, maltodextrins, dried glucose syrups, malt extracts, starches, trehalose, raftiline, raftilose, galactose, honey powders, and mixtures of same. The non-carbohydrate based sweetener may be an artificial sweetener like e.g. Splenda®, Acesulfame K®, or aspartame, and mixtures of the same. The non-carbohydrate based sweetener may be a natural sweetener, such as stevia. The sweetener may be present in an amount of no more than 10 wt.% by weight of the filling or no more than 9, 8, 7, 6, 5, 4, 3, 2, 1, 0.9, 0.8, 0.7, 0.6, 0.5, 0.4, 0.3, 0.2, or no more than 0.1 wt.% by weight of the filling. In some embodiments, the sweetener may be present in an amount of 0.1-10 wt.% by weight of the filling, or 0.2-10, 0.3-10, 0.4-9, 0.5-8 0.6-7, 0.7-6, 0.8-5, 0.9-4, 1-3, or l-2wt.% by weight of the filling. The organic acid may be citric acid, lactic acid, acetic acid, tannic acid, malic acid, and / or tartaric acid. The organic acid may be present in an amount of no more than 10 wt.% by weight of the filling or no more than 9, 8, 7, 6, 5, 4, 3, 2, 1, 0.9, 0.8, 0.7, 0.6, 0.5, 0.4, 0.3, 0.2, or no more than 0.1 wt.% by weight of the filling. In some embodiments, the organic acid may be present in an amount of 0.01-5 wt.% by weight of the filling, or 0.01-4, 0.02-3, 0.03-2, 0.04-2, 0.05-2, 0.05-1, 0.05-0.5,0.05-0.4,0.05-0.3,0.05- 0.3,0.06-1.4,0.07-0.3,0.08-0.2, or 0.1-0.2wt.% by weight of the filling. The nutraceutical may be selected from the group consisting of ascorbic acid (vitamin C), B vitamins, biotin, fat soluble vitamins, folic acid, HCA (hydroxycitric acid), inositol, pyruvate, mineral ascorbates, mixed tocopherols, niacin (vitamin B3), orotic acid, PABA (para-aminobenzoic acid), pantothenates, pantothenic acid (vitamin B5), pyridoxine hydrochloride (vitamin B6), riboflavin (vitamin B2), synthetic vitamins, thiamine (vitamin Bl), tocotrienols, vitamin A, vitamin D. vitamin E, vitamin F, vitamin K. vitamin oils, vitamin premixes, vitamin-mineral premixes, water soluble vitamins, chromium, cobalt, copper, fluorine, iodine, magnesium, manganese, molybdenum, nickel, phosphorous, potassium, selenium, silicon, sodium, strontium, sulfur, vanadium, zinc, and combinations thereof. The nutraceutical may be present in an amount of no more than 10 wt.% by weight of the filling or no more than 9. 8, 7. 6, 5, 4, 3, 2, 1, 0.9, 0.8, 0.7, 0.6, 0.5, 0.4, 0.3, 0.2, or no more than 0.1 wt.% by weight of the filling. In some embodiments, the nutraceutical may be present in an amount of 0.01-5 wt.% by weight of the filling, or 0.01-4, 0.02-3, 0.03-1, 0.04-1, 0.05-1, 0.05-0.9, 0.05-0.8 , 0.05-0.7, 0.05-0.6, 0.05-0.5, 0.06-0.4, 0.07-0.3 , 0.08-0.2, or 0.09-0.2wt.% by weight of the filling. The colouring agent may be selected from the group consisting of edible glitter and / or any edible food colouring. The use of a colouring agent may improve the appearance of the bead. The colouring agent may be present in an amount of no more than 10 wt.% by weight of the filling or no more than 9, 8, 7, 6, 5, 4, 3, 2, 1, 0.9, 0.8, 0.7, 0.6, 0.5, 0.4, 0.3, 0.2, or no more than 0.1 wt.% by weight of the filling. In some embodiments, the colouring agent may be present in an amount of 0.01-5 wt.% by weight of the filling, or 0.01-4,0.02-3,0.03-1,0.04-1,0.05-1, 0.05-0.9,0.05-0.8, 0.05-0.7, 0.05-0.6, 0.05-0.5, 0.06-0.4, 0.07-0.3, 0.08-0.2, or 0.09-0.2wt.% by weight of the filling. The filling may comprise water in an amount of at least 5 wt.% by weight of the filling, or at least 10, 15, 20, 25, 30, 35, 40, 45, or at least 50 wt.% by weight of the filling. In some embodiments, the filling may comprise water in an amount of no more than 80 wt.% by weight of the filling or no more than 75, 70, 65, 60, 55, or no more than 50 wt.% by weight of the filling. In some embodiments, the filling may comprise water in an amount of 30-80 wt.% by weight of the filling, or 35-75, 40-65, 45-65, or 45-60wt.% by weight of the filling. The edible bead may have a diameter of at least 0.5mm, 0.75mm, 1mm, 2mm, 3mm, 4mm, 5mm, 6mm, 7mm, 8mm, 9mm, 10mm, 11mm, 12mm, 13mm, 14mm, 15mm, 16mm, 17mm, 18mm, 19mm, 20mm, 21mm, 22mm, 23mm, 24mm, or at least 25mm. The edible bead may have a diameter of no more than 30mm, 29mm, 28mm, 27mm, 26mm, 25mm, 24mm, 23mm, 22mm, 21mm, 20mm, 19mm 18mm, 17mm, 16mm, 15mm, 14mm, 13mm, 12mm, 11mm, 10mm, 9mm, 8mm, 7mm, 6mm, or no more than 5mm. The edible bead may have a diameter of from 0.5-30mm, 0.5-25mm, 0.5-20mm, 0.5-15mm, 0.5-10mm, 0.5-5mm, l-30mm, 5-30mm, 10-30mm, 15-30mm, 20-30mm, 25-30mm, l-30mm, 5-25mm, 5-15mm 5-10mm or from 10-20mm. The edible bead may have a weight of at least 0.03g, 0.05g, 0.1g, 0.2g, 0.3g, 0.4g, 0.5g, 0.6g, 0.7g, 0.8g, 0.9g, 1.0g, 1.1g, 1.2g, 1.3g, 1.4g, 1.5g, 1.6g, 1.7g, 1.8g, 1.9g, 2.0g, 2.1g, 2.2g or at least 2.3g. The edible bead may have a weight of no more than 2.6g, 2.5g, 2.4g, 2.3g, 2.2g, 2.1g, 2.0g, 1.9g, 1.8g, 1.7g, 1.6g, 1.5g, 1.4g, 1.3g, 1.2g, 1.1g, 1.0g, 0.9g, 0.8g, 0.7g, 0.6g, 0.5g, 0.4g, 0.3g, 0.2g, or no more than 0.1g. The edible bead may have a weight of from 0.03-2.6g, 0.05-2.6, 0.1-2.6g, 0.2-2.6g, 0.3-2.6g, 0.4-2.6g, 0.5-2.6g, 0.6-2.6g, 0.7-2.6g, 0.8-2.6g, 0.9-2.6g, 1.0-2.6g, 0.03-2.5g, 0.03-2.4g, 0.03-2.3g, 0.03-2.2g, 0.03-2.1g, 0.03-2.0g, 0.05-2.6g, 0.1-2.5g, 0.2-2.4g, 0.3-2.3g, 0.4-2.2g, 0.5-2.1g, 0.6-2.0g, 0.7-1.9g, 0.8-1.8g, 0.9-1.7g, 1.0-1.6g, 1.1-1.5g, 0.5-2.0, 0.5-1.5, 0.5-1.0, 0.5-0.9, 0.5-0.8, 0.6-0.9, or from 0.6-0.8g. The membrane of the edible bead may have a thickness of at least 0.1mm, 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, 1, 1.5, 2.0, 3.0, 3.5, 4.0, 4.5, 5.0, 6.5, 7.0, 7.5, 8.0, 8.5, 9.0, 9.5, 10.0, 10.5, 11.0, 11.5, 12.0, 12.5, 13.0 13.5, 14.0, 14.5 or at least 15 mm. The membrane of the edible bead may have a thickness of no more than no more than 20mm, 15mm, 10mm, 9mm, 6mm, 5mm, 4mm, 3mm, 2mm, 1mm, 0.9mm 0.8mm, 0.7mm, 0.6mm, 0.5mm, 0.4mm, 0.3mm, 0.2mm, or no more than 0.1mm. The edible bead may have a thickness of from 0.1-20mm, 0.5-15mm, 0.5-10mm, 0.5-5mm, 0.5-20mm, l-15mm, l-10mm, l-9mm, l-8mm, l-7mm, l-6mm, or from l-5mm. In a second aspect of the present invention, there is provided a process for preparing an edible bead, the process comprising the steps of: a) preparing a first solution comprising a metal salt, at least one fruit derived ingredient and at least one soluble dietary fibre; b) preparing a second solution comprising at least one polysaccharide; and c) contacting the first solution with the second solution to fonn a polysaccharide gel membrane and encapsulating the first solution in the polysaccharide gel membrane. The inventors found that the claimed process of the second aspect of the present invention ensured that the resulting encapsulated product remained liquid for a longer period of time. This is because the gel membrane forms externally to the first solution as the second solution is not able to penetrate the first solution. In contrast, in processes of the prior art in which the first solution comprises a polysaccharide, the gel membrane may form internally as well as externally of the first solution. Beneficially, this ensure that the product still has a liquid filling and subsequent ‘bursting’ sensation even after long periods of storage. Moreover, the use of the above process can allow a broader range of filling ingredients and can result in the formation of a thicker membrane. Beneficially, this allows the resulting beads to be manipulated easily and allows them to conserve their shape better. The metal salt may be an alkaline earth metal salt. The metal salt may be a calcium salt. In some embodiments, the calcium salt may be selected from the group consisting of calcium lactate, calcium chloride, calcium lactate gluconate and combinations thereof. The metal salt may be present in an amount of no more than 10 wt.% by weight of the first solution or no more than 9, 8, 7, 6, 5, 4, 3, 2, 1, 0.9, 0.8, 0.7, 0.6, 0.5, 0.4, 0.3, 0.2, or no more than 0.1 wt.% by weight of the first solution. In some embodiments, the metal salt may be present in an amount of 0.1-10 wt.% by weight of the first solution, or 0.2-10, 0.3-10, 0.4-9, 0.5-8 0.6-7, 0.7-6, 0.8-5, 0.9-4, 1-3, or l-2wt.% by weight of the first solution. The fruit derived ingredient(s) and / or soluble dietary fibre may comprise one or more features and / or be present in the same amounts as described in the first aspect of the invention. The first solution may further comprise one or more ingredients present in the filling as described in the first aspect of the invention. The one or more ingredients may also be present in the same amounts as described in relation to the filling of the first aspect of the invention. The polysaccharide of the second solution may be a hydrocolloid. The polysaccharide of the second solution may comprise a polysaccharide selected from the group consisting of alginate, low methoxy pectin, guar gum and combinations thereof. Preferably, the polysaccharide is alginate. More preferably, the alginate is an alkali metal alginate. Preferably, the alginate is sodium alginate. The polysaccharide may be present in an amount of no more than 10 wt.% by weight of the second solution or no more than 9, 8, 7, 6, 5, 4, 3, 2, 1, 0.9, 0.8, 0.7, 0.6, 0.5, 0.4, 0.3, 0.2, or no more than 0.1 wt.% by weight of the second solution. In some embodiments, the polysaccharide may be present in an amount of 0.1-5 wt.% by weight of the second solution, or 0.1-4, 0.1-3, 0.1-2, 0.1-1.5, 0.1-1, 0.2-0.9, 0.2-0.8, 0.2-0.7, 0.3-0.7, or from 0.3-0.6wt.% by weight of the second solution. The second solution may comprise water. Preferably, the water is deionised. The second solution may comprise water in an amount of at least 90 wt.% by weight of the first solution, or at least 95, 96, 97, 98, 99, 99.1, 99.2, 99.3, or at least 99.4 wt.% by weight of the second solution. In a third aspect of the present invention there is provided a product comprising one or more edible beads according to the first aspect of the present invention. The product may comprise a beverage liquid. In some embodiments, the beverage liquid may be coffee, tea, an infusion of one or more plants, herbs, fruits or spices, chocolate, carbonated liquids (such as soda, pop and / or sparkling water), flavoured water, alcoholic liquid (such as beer, wine, fortified wine or a distilled spirit), and / or juices (such as a fruit juice, berry juice and / or a vegetable juice). In such an embodiment, the edible beads may be dispersed in the beverage liquid. In one embodiment, the product may comprise a food product. The food product may be a dairy product, a plant-based dairy-like product, confectionery product, savoury product, wholegrain product, frozen product and / or baked product. The dairy product may be ice cream, yoghurt, milk, cream and / or kefir. The plant-based dairy-like product may be a plant-based ice cream, yoghurt, milk, cream and / or kefir. The plant-based dairy-like product may be derived from an ingredient selected from the group consisting of a nut, seed, grain, legume, fruit and combinations thereof. In one embodiment, the plant-based dairy-like product may be derived from an ingredient selected from the group consisting of almond, soy, coconut, oat, rice, cashew, hemp, flax, pea, hazelnut, walnut, macadamia, pistachio, sunflower seed, quinoa and combinations thereof. The baked product may be cakes, doughnuts, wafers, pastries, tarts, and / or a cookie. The frozen product may be a frozen dessert such as a sorbet, ice cream, frozen fruit juice, mousse and / or frozen flavoured water. The confectionery product may be a chocolate product. The wholegrain product may be oatmeal and / or cereal. In such an embodiment, the edible bead may be disposed on the food product. Alternatively, the product may comprise one or more edible beads dispersed in an aqueous solution. The aqueous solution may be a preservation solution. By ‘preservation solution’ it is meant a solution which allows the beads to be stored for a period of time without the beads degrading in quality, taste, texture and / or form. The period of time may be at least 1,5, 10 20, 30 days or at least 1, 2, 3, 6, 7, 8, 9, 10,11, or at least 12 months. The preservation solution may comprise one or more of the ingredients of the filling as described in the first aspect of the invention. The one or more ingredients may be present in the preservation solution in the same amounts as described for the filling in the first aspect of the invention. Preferably, the preservation solution comprises the same ingredients as the first solution of the second aspect of the present invention. In a fourth aspect of the present invention, there is provided a method of preparing a product according to the third aspect of the invention comprising the steps of: a) providing an edible bead according to the first aspect of the invention; and b) adding the edible bead to an aqueous solution, liquid product and / or food product. The aqueous solution, liquid product and / or food product may be the same aqueous solution, liquid product and / or food product as described in the third aspect of the invention. According to a fifth aspect of the invention, there is provided a container comprising the product of the third aspect of the invention. According to a sixth aspect of the invention there is provided a method of preparing a container of a fifth aspect of the invention comprising steps of: a) providing a product according to the third aspect of the present invention; and b) adding the product to a container according to the fifth aspect of the present invention. The further aspects of the present invention may incorporate any of the features of the other aspects of the invention described herein as desired or as appropriate. Detailed Description of the Invention In order that the invention may be more clearly understood one or more embodiments thereof will now be described, by way of example only, with reference to the accompanying drawings, of which: Figure 1 shows an image of edible beads according to the present invention. Examples Edible beads of Examples 1-6 were prepared according to the second aspect of the present invention as set out below. 1.65 ml of a first solution was added to a second solution to form an edible bead. The ingredients for the first solution of Examples 1-6 are shown in tables 1 below. The second solution of Examples 1-6 comprised deionised water 99.5 wt.% and sodium alginate 0.5 wt.% by weight of the second solution. The resulting mixture was then gently stirred to fully submerge the edible bead in the mixture and left for 2-3 minutes. The edible bead was then removed from the solution and rinsed with deionised water. The resulting edible bead had an appearance as shown in Figure 1 and comprised a liquid filling having the same composition and weight amounts as the corresponding first solution detailed in table 1 below. The process was repeated to form a plurality of edible beads. The edible beads had an average weight of 0.7g and a diameter of 8-10mm. Surprisingly, the inventors found that the edible beads tasted similar to corresponding “full sugar” edible beads and provided a fruit flavour whilst having a reduced amount of sugars and calories. Moreover, the inventors surprisingly observed that the filling of the bead did not solidify in storage. Table 1 Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Ingredient Wt.% jy weight of the first solution Deionised Water 62.9 62.9 57.9 52.9 52.9 62.9 Inulin 15 15 15 15 5 15 Sucrose 0 0 5 5 5 0 Calcium Lactate 2 2 2 2 2 2 Cherry Squash 20 0 0 0 0 0 Raspberry squash 0 20 0 0 0 0 Lime cordial 0 0 20 0 0 0 Ginger, turmeric and pineapple juice 0 0 0 25 0 0 Peach yoghurt drink 0 0 0 0 35 0 Red wine 0 0 0 0 0 20 Xanthan Gum 0.1 0.1 0.1 0.1 0.1 0.1 The one or more embodiments are described above by way of example only. Many variations are possible.

Claims

1. An edible bead comprising an outer polysaccharide gel membrane and a filling, wherein the filling comprises at least one fruit derived ingredient in an amount of at least 5wt.% by weight of the filling and at least one soluble dietary fibre and wherein the filling comprises less than 15 wt.% sugars by weight of the filling.

2. An edible bead according to claim 1. wherein the fruit derived ingredient is selected from the group consisting of fruit extract, fruit juice, fruit squash, fermented fruit juice (such as wine, cider etc.), fruit pulp, fruit chunks, fruit powder, fruit oil, fruit essence, fruit concentrate, fruit fibre, fruit vinegar's and combinations thereof.

3. An edible bead according to claim 1 or 2, wherein the fruit derived ingredient may be derived from a fruit selected from the group consisting of apple, apricot, avocado, banana, bilberry, blackberry, blackcurrant, cascara. blueberry, cherry, coconut, cranberry, dragonfruit, elderberry, fig, gooseberry, grape, raisin, grapefruit, guava, jackfruit, juniper berry, kiwifruit, kumquat, lemon, lime, mango, melon, cantaloupe, watermelon, nectarine, orange, blood orange, elementin, mandarine, tangerine, papaya, passionfruit, peach, pear, plum, pineapple, pomegranate, raspberry, satsuma, strawberry, and combinations thereof.

4. An edible bead according to any preceding claim, wherein the at least one soluble fibre is selected from group consisting of inulin, fructooligosaccharide (FOS), levan, polydextrose, kestose, nystose, raffinose, galacto-oligosaccharides, galactotriose, manno-oligosaaccharides, mannotriose, mannotetraose, soy bean oligosaccharides, arabinogalactans, xylooligosaccharides, xylotriose, xylotetraose, arabinoxylan-oligosaccharides, arabinotriose, arabinotetraose, milk oligosaccharides, 2’-fucosyl lactose, lacto-n-neotetraose, glucan (Le., glucose containing) oligosaccharides, cello-oligosaccharides (or cellodextrins), resistant dextrins (e.g., soluble corn fiber, soluble wheat fiber, soluble tapioca fiber, soluble pea fibre), nigero-oligosaccharides, nigerotriose, nigerotetraose, kojitriose, kojitetraose, dextrans, beta glucans, lichenan, isolichenan, and combinations thereof.

5. An edible bead according to claim 4, wherein the at least one soluble dietary fibre is selected from the group consisting of inulin, galacto-oligosaccharide, polydextrose, fructooligosaccharide (FOS) and combinations thereof.

6. An edible bead according to any preceding claim, wherein the at least one soluble dietary fibre is present in an amount of at least 5wt.% by weight of the filling, preferably in an amount of from 5 - 40wt.%, most preferably 5 15wt.% by weight of the filling.

7. An edible bead according to any preceding claim, wherein the sugars are selected from the group consisting of glucose, sucrose, fructose, galactose, lactose, maltose, isomaltose, sugar hydrates (such as dextrose monohydrate, for example), and combinations thereof.

8. An edible bead according to any preceding claim, wherein the fruit derived ingredient is present in an amount of from 5-50wt.% by weight of the filling, preferably 5-40 wt.%, 10 - 30 wt.%, or most preferably 15-25wt.% by weight of the filling.

9. An edible bead according to any preceding claim, wherein the filling is liquid.

10. An edible bead according to any preceding claim, wherein the polysaccharide is a hydrocolloid.

11. An edible bead according to any preceding claim, wherein the polysaccharide is selected from the group consisting of alginate, low methoxy pectin, guar gum and combinations thereof, preferably wherein the polysaccharide is an alkaline earth metal alginate, preferably calcium alginate.

12. An edible bead according to any preceding claim, wherein the filling does not comprise a hydrocolloid.

13. An edible bead according to any preceding claim, wherein the filling further comprises a flavouring, sweetener, organic acids, nutraceutical, colouring agent and / or thickening agent.

14. A process for preparing an edible bead, the process comprising the steps of:a) preparing a first solution comprising a metal salt, at least one fruit derived ingredient and at least one soluble dietary fibre;b) preparing a second solution comprising at least one polysaccharide; andc) contacting the first solution with the second solution to form a polysaccharide gel membrane and encapsulating the first solution in the polysaccharide gel membrane.

15. A process according to claim 14, wherein the at least one soluble dietary fibre is selected from the group consisting of inulin, fructooligosaccharide (FOS), galacto-oligosaccharide, polydextrose and combinations thereof.

16. A process according to any one of claims 14-15, wherein the metal salt is a calcium metal salt, preferably selected from the group consisting of calcium lactate, calcium chloride, calcium lactate gluconate and combinations thereof.

17. A process according to any one of claims 14-16, wherein the polysaccharide is a hydrocolloid, preferably a low methoxy pectin, guar gum and combinations thereof, more preferably sodium alginate.

18. A process according to any one of claims 14-17, wherein the first solution does not comprise a hydrocolloid.

19. A process according to any one of claims 14-18. wherein the fruit derived ingredient is selected from the group consisting of fruit extract, fruit juice, fruit squash, fermented fruit juice (such as wine, cider etc.), fruit pulp, fruit chunks, fruit powder, fruit oil, fruit essence, fruit concentrate, fruit fibre, fruit vinegars and combinations thereof.

20. A process according to any one of claims 14-19, wherein the first solution comprises less than 15wt.% sugar by weight of the first solution.

21. A product comprising one or more edible beads according to any one of claims 1-13.

22. A product according to claim 21, wherein the product comprises a beverage liquid, preferably wherein the edible beads are dispersed in the beverage liquid.preferably wherein the beverage liquid is a coffee, tea, infusion of one or more plants, herbs, fruits or spices, chocolate, carbonated liquid, flavoured water, alcoholic liquid and / or juice.

23. A product according to claim 21, wherein the product comprises one or more edible beads dispersed in an aqueous solution, preferably wherein the aqueous solution is a preservation solution comprising at least one soluble dietary fibre, a fruit derived ingredient, a sweetener, organic acid, thickening agent nutraceutical, colouring agent and / or a sugar.

24. A product according to claim 21, wherein the product comprises a food product,preferably wherein the edible beads are disposed on the food product, preferably wherein the food product is a dairy product, plant-based dairy-like product, confectionery product, wholegrain product, frozen product, savoury product and / or baked product.

25. A method of preparing a product according to any one of claims 21-24 comprising the steps of:a) providing an edible bead according to any one of claims 1-13; andb) adding the edible bead to an aqueous solution, liquid product and / or food product.

26. A container comprising a product according to any one of claims 21-24.

27. A method of preparing a container according to claim 26 comprising the stepsof:a) providing a product according to any one of claims 21-24; andb) adding the product to a container according to claim 26.

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