Edible Beads

Abstract

An edible bead comprising a polysaccharide gel membrane and a filling. The filling comprises soluble dietary fibre(s) and coffee, tea, non-dairy creamer, coffee substitute and / or a fruit derived ingre

Description

Technical Field of the Invention The present invention relates to edible beads. In particular, the present invention relates to low sugar edible beads having a filling comprising an ingredient selected from the group consisting of a coffee, tea extract, non-dairy creamer, coffee substitute, fruit derived ingredient and combinations thereof; and wherein the polysaccharide gel membrane comprises a functional ingredient and / or a barrier enhancing 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 and do not comprise a filling selected from the group consisting of a coffee, tea, non-dairy creamer, coffee substitute, fruit derived ingredient and combinations thereof. 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 a coffee, tea, non-dairy creamer, coffee substitute, and / or fruit derived ingredient, the filling having a reduced amount of sugars and / or calories compared to a “full sugar” equivalent edible bead. Additionally, it is known that functional ingredients may be added to food or beverage products in order to provide one or more positive health benefits, such as improved digestions, immune support, cardiovascular health, skeletal health, cognitive function or other health benefit. However, in some cases, the functional ingredients may reduce the taste of the food or beverage product or the food or beverage product may damage the functional ingredient. However, the inventors found that the incorporation of functional ingredients inside an edible bead can provide protection to the functional ingredients and / or mask their taste. Consequently, it is a further need of the present invention to provide an edible bead comprising one or more functional ingredients. Additionally, it is known that the concentration of ingredients of edible beads may reduce over time, particularly when used or stored in liquids due to osmosis. However, the inventors found that the incorporation of a barrier enhancing ingredient inside the membrane of an edible bead can improve the stability of the edible bead. A such, it is also an aim of the present invention to provide an edible bead with improved stability. It is also an aim of the present invention to provide a beverage and / or food product comprising one or more low sugar edible beads having a coffee, tea, non-dairy creamer, coffee substitute, and / or fruit derived ingredient filling, and provides one or more functional ingredients which tastes similar to a beverage and / or food product comprising one or more “full sugar” equivalent 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 soluble dietary fibre and at least one ingredient selected from the group consisting of a coffee, tea extract, non-dairy creamer, coffee substitute, fruit derived ingredient and combinations thereof; wherein the filling comprises less than 15 wt.% sugar by weight of the filling; and wherein the polysaccharide gel membrane comprises at least one functional ingredient and / or at least one barrier enhancing ingredient. 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 of the edible bead 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. Additionally, in some embodiments, the incorporation of a functional ingredient within the polysaccharide gel membrane allows the delivery of a functional ingredient to the user upon consumption. This allows the bead to provide one or more positive health benefits, such as improved digestion, immune support, cardiovascular health, skeletal health, cognitive function or other health benefit. Beneficially, incorporation of the functional ingredient inside the membrane of the edible bead can provide protection to the functional ingredients. This is particularly important in the addition of the edible beads to hot beverage liquids, such as tea and coffee. Moreover, the incorporation of the functional ingredients inside of the membrane can mask the taste of the functional ingredient. This is particularly beneficial for functional ingredients which provide a negative taste. The inventors also surprisingly observed that, in some embodiments, the incorporation of a barrier enhancing ingredient in the membrane can increase the stability of the edible bead. This is particularly observed when the edible beads are added and / or stored in a beverage liquid. In such cases, it has been observed that osmosis of the components of the edible beads leads to a reduction in flavour over time and / or leads to a reduction in the “burst” sensation of the bead due to a reduction in the integrity and / or strength of the bead. However, the inventors found that, in some embodiments, the incorporation of a hydrophobic functional ingredient in the membrane may slow down osmosis of the ingredients, thereby maintaining the flavour of the edible period for a greater period of time. By “edible bead” it is meant an edible composition comprising a filling encapsulated by an outer gel membrane. By “sugar” it is meant monosaccharides and disaccharides. The sugar 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 “functional ingredient” it is meant herein an ingredient that provides physiological and / or health benefit beyond basic nutritional value. By “coffee substitute” it is meant herein an ingredient which is able to provide a similar sensory experience to coffee, such as a similar taste, aroma and / or appearance. By “fruit derived ingredient” it is meant herein any ingredient that is obtained and / or extracted from a fruit. By “barrier enhancing ingredient” it is meant herein an ingredient which improves the ability of a membrane to prevent the passage or diffusion of molecules, ions, or other entities through it. These ingredients may modify the structure, composition, or surface properties of the material to strengthen its barrier function, increasing its effectiveness in restricting the movement of substances across the membrane. In one embodiment, the polysaccharide gel membrane comprises at least one functional ingredient. The functional ingredient may be selected from the group consisting of vitamins, minerals, antioxidants, probiotics, prebiotics, soluble dietary fibre, essential fatty acids, proteins, enzymes, amino acids, phytosterols, and combinations thereof. The vitamin may be selected from the group consisting of vitamin A, vitamin Bl, vitamin B2, vitamin B3, vitamin B5, vitamin B6, vitamin B7, vitamin B9. vitamin B12, vitamin C, vitamin D. vitamin E, vitamin K, and combinations thereof. The mineral may be selected from the group consisting of calcium, iron, magnesium, potassium, sodium, zinc, selenium, copper, manganese, iodine, chromium, molybdenum, and combinations thereof. The antioxidant may be selected from the group consisting of carotenes, flavonoids, tocopherol, tocotrienol, anthocyanins, polyphenols (such as resveratrol, catechins, flavanols and curcumin), lipoic acid, melatonin, superoxide dismutase, coenzyme Q10, manganese, zinc, copper, alpha lipoic acid, betaine, glutathione, ascorbic acid, and combinations thereof. The probiotic may be selected from the group consisting of lactic acid bacteria, bifidobacteria, yeasts, bacilli, and combinations thereof. The prebiotic may be selected from the group consisting of group consisting of inulin, galacto-oligosaccharides, fructooligosaccharides, lactulose, arabinoxylan, pectin, beta glucans and combinations thereof. The soluble dietary fibre may be selected from the group consisting of inulin, fructooligosaccharide (FOS), levan, polydextrose, kestose, nystose, raffinose, galactooligosaccharides, galactotriose, manno-oligosaaccharides, mannotriose, mannotetraose, soy bean oligosaccharides, arabinogalactans, xylo-oligosacchaxides, 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. The essential fatty acid may be an omega-3 and / or omega-6 fatty acid. The essential fatty acid may be selected from the group consisting of a-linolenic acid, eicosapentanoic acid, docosahexaenoic acid, linoleic acid, gamm-linolenic acid, arachidonic acid, and combinations thereof. The proteins may be selected from the group consisting of whey protein, casein, soy protein, pea protein, rice protein, collagen, proteins isolates (such as whey protein isolates or soy protein isolates), and combinations thereof. The enzyme may be selected from the group consisting of alpha galactosidase, amylase, protease, lipase, cellulase, lactase, bromelain, papain, alpha-galactosidase, invertase, catalase, pectinase, xylanase, and combinations thereof. The functional ingredient may be present in an amount of at least 0.5 wt.%, 0.6 wt.%, 0.7 wt.%, 0.8 wt.%, 0.9 wt.%, I wt.%, 1.1 wt.%, 1.2 wt.%, 1.3 wt.%, 1.4 wt.%, 1.5 wt.%, 1.6 wt.%, 1.7 wt.%, 1.8 wt.%, 1.9 wt.%, 2 wt.%, 2.1 wt.%, 2.2 wt.%, 2.3 wt.%, 2.4 wt.%, 2.5 wt.%, 2.6 wt.%, 2.7 wt.%, 2.8 wt.%, 2.9 wt.%, 3 wt.%, 3.1 wt.%, 3.2 wt.%, 3.3 wt.%, 3.4 wt.%, 3.5 wt.%, 3.6 wt.%, 3.7 wt.%, 3.8 wt.%, 3.9 wt.% or at least 4 wt.% by weight of the membrane. In some embodiments, the functional ingredient may be present in an amount of no more than 8 wt.%, 7.9 wt.%, 7.8 wt.%, 7.7 wt.%, 7.6 wt.%, 7.5 wt.%, 7.4 wt.%, 7.3 wt.%, 7.2 wt.%, 7.1 wt.%, 7 wt.%, 6.9 wt.%, 6.8 wt.%, 6.7 wt.%, 6.6 wt.%, 6.5 wt.%, 6.4 wt.%, 6.3 wt.%, 6.2 wt.%, 6.1 wt.%, 6 wt.%, 5.9 wt.%, 5.8 wt.%, 5.7 wt.%, 5.6 wt.%, 5.5 wt.%, 5.4 wt.%, 5.3 wt.%, 5.2 wt.%, 5.1 wt.%, 5 wt.%, 4.9 wt.%, 4.8 wt.%, 4.7 wt.%, 4.6 wt.%, 4.5 wt.%, 4.4 wt.%, 4.3 wt.%, 4.2 wt.%, 4.1 wt.%, or no more than 4 wt.% by weight of the membrane. The functional ingredient may be present in an amount of from 0.1-20 wt.%, 0.1-19 wt.%, 0.1-18 wt.%, 0.1-17 wt.%, 0.1 -16 wt.%, 0.1 - 15 wt.%, 0.1-14 wt.%, 0.1 - 13 wt.%, 0.1 - 12 wt.%, 0.1-11 wt.%, 0.1 - 10 wt.%, 0.5 - 9 wt.%, 1 - 8 wt.%, 1.5 - 7 wt.%, 2-6 wt.%, 2.5 - 6 wt.%, 3-6 wt.%, or from 3-5 wt.% by weight of the membrane. Preferably, the functional ingredient may be present in an amount of from 0.1-15 wt.%, 0.1 - 10 wt.%, 1-8 wt.%, 2-6 wt.% or most preferably 3-5 wt.% by weight of the membrane. In some embodiments, the functional ingredient may be a pH sensitive ingredient. By the term “pH sensitive ingredient” it is meant herein an ingredient that undergoes one or more property changes in response to variations in pH. Preferably, the pH sensitive ingredient undergoes a colour change in response to a variation in pH. In such embodiments, the membrane may comprise a functional ingredient selected from the group consisting of anthocyanins, curcumin, red cabbage extract, beetroot, butterfly pea, and combinations thereof. The ability of the functional ingredient to change colour upon a variation in pH allows the edible bead to be more visually appealing and provides a surprise and delight feature for the consumer. In one embodiment, the polysaccharide gel membrane may comprise at least one barrier enhancing ingredient. Beneficially, the inventors found that the incorporation of a barrier enhancing ingredient in the membrane slowed down osmosis of the ingredients of the edible bead. This was observed to maintain the flavour of the bead over a greater period of time. The barrier enhancing ingredient may be selected from the group consisting of a hydrophobic ingredient, charged polysaccharide, protein, and combinations thereof. In such embodiments, the hydrophobic ingredient may be selected from the group consisting of a cocoa ingredient, hydrophobic functional ingredient, non-dairy creamer, lipid based materials (such as waxes), emulsions, acyl glycerols, phospholipids and combinations thereof. The cocoa ingredient may be selected from the group consisting of cocoa beans, cocoa mass, cocoa nibs, cocoa bean shells, cocoa nib shells, cocoa pod husk (also called cocoa pod shells), cocoa powder, and any combination thereof. "Non-dairy creamer" refers to a product that replicates the mouthfeel and / or flavour of dairy milk and comprises a fat. The fat may be a vegetable fat. The vegetable fat may be derived from a coconut, cocoa bean, palm fruit, sunflower seeds, soybean seeds, palm kernel, cotton seeds, canola seeds, olives, safflower seeds, or any combination thereof. Preferably, the vegetable fat is derived from a coconut. The vegetable fat may be a vegetable oil and / or a vegetable butter. The vegetable oil may be a partially or wholly hydrogenated oil. The vegetable oil may be a refined oil. The vegetable butter may be soybean butter, coconut butter, palm butter, canola butter, sunflower butter, and other butters, or a combination thereof. The vegetable oil may be soybean oil, coconut oil, palm oil, palm kernel oil, cotton seed oil, canola oil, olive oil, sunflower oil, safflower oil and other oils, or a combination thereof. Preferably, the vegetable oil is a coconut oil. More preferably, the vegetable oil is a refined coconut oil. The non-dairy creamer may also include an emulsifier. The emulsifier may be a monoglyceride, diglyceride, lecithin, diacetyl tartaric acid esters of mono-diglycerides (DATEM), stearoyl lactylates, modified food starches, polysorbates, polysorbate 20, polysorbate 60, polysorbate 80, PGA, and mixtures thereof. The hydrophobic functional ingredient may be selected from the group consisting of omega-3 fatty acids, vitamin E, vitamin A, Coenzyme Q10, curcumin, and combinations thereof. In one embodiment, the barrier enhancing ingredient may be a charged polysaccharide. The charged polysaccharide may be selected from the group consisting of chitin, chitosan, gellan gum, pectin, modified starches, and combinations thereof. The protein may be selected from the group consisting of gluten, collagen, zein, casein, whey protein, plant proteins and combination thereof. The barrier enhancing ingredient may be present in an amount of at least 0.5 wt.%, 0.6 wt.%, 0.7 wt.%, 0.8 wt.%, 0.9 wt.%, 1 wt.%, 1.1 wt.%, 1.2 wt.%, 1.3 wt.%, 1.4 wt.%, 1.5 wt.%, 1.6 wt.%, 1.7 wt.%, 1.8 wt.%, 1.9 wt.%, 2 wt.%, 2.1 wt.%, 2.2 wt.%, 2.3 wt.%, 2.4 wt.%, 2.5 wt.%, 2.6 wt.%, 2.7 wt.%, 2.8 wt.%, 2.9 wt.%, 3 wt.%, 3.1 wt.%, 3.2 wt.%, 3.3 wt.%, 3.4 wt.%, 3.5 wt.%, 3.6 wt.%, 3.7 wt.%, 3.8 wt.%, 3.9 wt.% or at least 4 wt.% by weight of the membrane. In some embodiments, barrier enhancing ingredient may be present in an amount of no more than 8 wt.%, 7.9 wt.%, 7.8 wt.%, 7.7 wt.%, 7.6 wt.%, 7.5 wt.%, 7.4 wt.%, 7.3 wt.%, 7.2 wt.%, 7.1 wt.%, 7 wt.%, 6.9 wt.%, 6.8 wt.%, 6.7 wt.%, 6.6 wt.%, 6.5 wt.%, 6.4 wt.%, 6.3 wt.%, 6.2 wt.%, 6.1 wt.%, 6 wt.%, 5.9 wt.%, 5.8 wt.%, 5.7 wt.%, 5.6 wt.%, 5.5 wt.%, 5.4 wt.%, 5.3 wt.%, 5.2 wt.%, 5.1 wt.%, 5 wt.%, 4.9 wt.%, 4.8 wt.%, 4.7 wt.%, 4.6 wt.%, 4.5 wt.%, 4.4 wt.%, 4.3 wt.%, 4.2 wt.%, 4.1 wt.%, or no more than 4 wt.% by weight of the membrane. The barrier enhancing ingredient may be present in an amount of from 0.1 - 20 wt.%, 0.1 - 19 wt.%, 0.1 - 18 wt.%, 0.1-17 wt.%, 0.1 - 16 wt.%, 0.1 - 15 wt.%, 0.1 -14 wt.%, 0.1-13 wt.%, 0.1-12 wt.%, 0.1-11 wt.%, 0.1 -10 wt.%, 0.5 - 9 wt.%, 1-8 wt.%, 1.5 - 7 wt.%, 2-6 wt.%, 2.5 - 6 wt.%, 3-6 wt.%, or from 3-5 wt.% by weight of the membrane. Preferably, the barrier enhancing ingredient may be present in an amount of from 0.1 - 15 wt.%, 0.110 wt.%, 1-8 wt.%, 2-6 wt.% or most preferably 3-5 wt.% by weight of the membrane. 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 at least one soluble dietary fibre is present in addition to any soluble dietary fibre provided by any other ingredient in the filling. 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 at least one soluble dietary fibre may be present in an amount of at least 3 wt.% by weight of the filling, or at least 4, 5, 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 at least one 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, the at least one soluble dietary fibre may be present in an amount of 3-40 wt.% soluble dietary fibre, or 3-35, 4-35. 5-35, 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, 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. In one embodiment, the filling may comprise a coffee substitute. The coffee substitute may be derived from an ingredient selected from the group consisting of a cereal, legume, root, fruit, nut, seed, mushroom and combinations thereof. The cereal may be selected from the group consisting of barley, wheat, rice, oat, spelt, rye and combinations thereof. The legume may be selected from the group consisting of chickpeas, lupin, soybean, and combinations thereof. The root may be selected from the group consisting of chicory root, dandelion root, Jerusalem artichoke, burdock root, carob root, combinations thereof. The fruit may be selected from the group consisting of fig, blackcurrant, cascara and combinations thereof. The nut or seed may be selected from the group consisting of acorn, carob, guarana, hemp seed, date seeds, hazelnut, walnut, peanut, almond, chestnut and combinations thereof. The mushroom may be selected from the group consisting of chaga mushroom, lion’s mane mushroom, reishi mushroom, cordyceps mushroom, maitake mushroom, shiitake mushroom, and combinations thereof. The coffee substitute may be derived from a non-tropical ingredient. The filling may comprise more than one coffee substitute. In some embodiments, the filling may comprise one, two, three, four, five, six, seven, eight, nine or ten different coffee substitutes. In some embodiments, the filling may comprise a plurality of coffee substitutes. In one embodiment, the coffee substitute may comprise caffeine. In some embodiments, the coffee substitute may not comprise caffeine. In some embodiments, the coffee substitute may be provided with one or more additives. The additives may be caffeine and / or a natural aroma selected from the group consisting of vanilla, cinnamon, cardamom, nutmeg, chocolate, maple, coconut, orange zest, ginger, peppermint, almond, hazelnut, and combinations thereof. Beneficially, the use of a coffee substitute allows the filling to provide a sensory experience similar to coffee, whilst catering to individuals with different preferences. For example, many of the above coffee substitutes are caffeine free, provide a more diverse flavouring, provide one or more health benefits, such as containing antioxidants or anti-inflammatory properties, and / or have reduced acidity. In some embodiments, the filling may comprise coffee. The coffee may be a liquid coffee, a liquid coffee concentrate, an instant soluble coffee, spray dried coffee, freeze dried coffee, a blend of freeze dried soluble coffee, roast and ground coffee, and / or microground roast and ground coffee. The incorporation of a coffee ingredient into the beads may provide a more authentic coffee taste. Moreover, the use of a coffee ingredient may lower the pH of the filling, thereby increasing preservation time of the filling. It has also been observed that the use of a coffee ingredient may increase the viscosity of the filling. The coffee ingredient may be derived from roast and ground coffee. In some embodiments, the roast and ground coffee may be derived from pure Arabica whole coffee beans. In some embodiments, the roast and ground coffee may be derived from pure Robusta whole coffee beans. In other embodiments, the roast and ground coffee may be derived from a mixture of Arabica and Robusta whole coffee beans. The coffee substitute and / or coffee ingredient may be present in an amount of at least 1 wt.% or at least 2, 3, 4, 5, 6, or at least 7 wt.% by weight of the filling. In some embodiments, the coffee substitute and / or coffee ingredient may be present in an amount of no more than 20 wt.% by weight of the filling, or less than 19, 18, 17, 16, 15, 14, 13, 12, 11, 10, 9, or no more than 8 wt.% by weight of the filling. In some embodiments, the coffee substitute and / or coffee ingredient may be present in an amount of 1-20 wt.% by weight of the filling, or 1-19, 1-18, 1-17, 1-16, 1-15, 2-15, 3-15, 4-15, 4-14, 4-13, 4-12, 5-11, 5-10, 6-9, or 6-8wt.% by weight of the filling. The filling may have total dissolved coffee solids amount of at least 0.5 %, 0.6%, 0.7%, 0.8%, 0.9%, 1%, 1.1%, 1.2%, 1.3%, 1.4%, 1.5%, 1.6%, 1.7%. 1.8%, 1.9%, 2%, 2.1%, 2.2%, 2.3%, 2.4%, 2.5%, 2.6%, 2.7%, 2.8%, 2.9%, 3%, 3.1%, 3.2%, 3.3%, 3.4%, 3.5%, 3.6%, 3.7%, 3.8%, 3.9%, 4%, 4.1%, 4.2%, 4.3%, 4.4%, 4.5%, 4.6%, 4.7%, 4.8%, 4.9%, 5% The filling may have total dissolved coffee solids amount of no more than 6%, 5.9%, 5.8%, 5.7%, 5.6%, 5.5%, 5.4%, 5.3%, 5.2%, 5.1%, 5.0%, 4.9%, 4.8%, 4.7%, 4.6%, 4.5%, 4.4%, 4.3%, 4.2%, 4.1%, 4.0%, 3.9%, 3.8%, 3.7%, 3.6%, 3.5%, 3.4%, 3.3%, 3.2%, 3.1% or no more than 3.0%. Preferably, the filling may have total dissolved coffee solids amount of 1.0 -7.0%. 1 -7.0%. 1.5-7.0%. 1.5-6.0%. 1.5-5.5%. 1.5 -5.0%, 1.5-5.0%. 1.5-4.5%, 1.5-4.0%, 1.5-3.5%, or 1.5-3.0%, 1.5-2.5%. The total amount of caffeine in the filling may be at least 0.01wt.%, 0.02wt.%, 0.03wt.%, 0.04wt.%, 0.05wt.% by weight of the filling. The total amount of caffeine in the filling may be no more than 0.15wt.%, 0.14wt.%, 0.13wt.%, 0.12wt.%, 0.11wt.%, 0.10wt.%, 0.09wt.%, 0.08 wt.% by weight of the filling. The total amount of caffeine in the filling may be from 0-0.15wt.%, 0-0.14wt.%, 0-0.13wt.%, 0-0.12wt.%, 0-0.11wt.%, 0-0.10wt.%, 0-0.09wt.%, or 0-0.08wt.% by weight of the filling. In some embodiments, the filling may comprise a non-dairy creamer. In such an embodiment, 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. "Non-dairy creamer" refers to a product that replicates the mouthfeel and / or flavour of dairy milk and comprises a fat. The non-dairy creamer may contain from about 0.1-95,10-95, 15-95, 20-95, 25-95, 30-95, 35-95, 40-95, 45-95, 50-95, 55-95, 60-95, 65-95, 70-95, 75-95, 80-95, 85-95, 80-90, 85-90 wt.% of fats by weight of the non-dairy creamer. The fat may be a vegetable fat. The vegetable fat may be derived from a coconut, cocoa bean, palm fruit, sunflower seeds, soybean seeds, palm kernel, cotton seeds, canola seeds, olives, safflower seeds, or any combination thereof. Preferably, the vegetable fat is derived from a coconut. The vegetable fat may be a vegetable oil and / or a vegetable butter. The vegetable oil may be a partially or wholly hydrogenated oil. The vegetable oil may be a refined oil. The vegetable oil and / or vegetable butter may comprise 50-100 wt.%, more preferably 70-100 wt.% and most preferably 90-100 wt.% of triglycerides. The triglycerides of the vegetable oil and / or vegetable butter may have a lauric acid content of from about 5-60, 25-60, 40-60, or 40-50wt.%, by weight of the total fatty acid content. The triglycerides of the vegetable oil and / or vegetable butter may have a palmitic acid content of from about 1-45,1-40,1-30,1-20,1-15, or l-10wt.% by weight of the total fatty acid content. The triglycerides of the vegetable oil and / or vegetable butter may have a myristic acid content of from about 2-30, 5-30, 5-25, 5-20, or 10-20wt.% by weight of the total fatty acid content. The triglycerides of the vegetable oil and / or vegetable butter may have a stearic acid content of from about 0.1-40, 0.1-35, or l-3wt.% by weight of the total fatty acid content. The triglycerides of the vegetable oil and / or vegetable butter may have a linoleic acid content of from about 0.1-10, 0.5-5, or l-3wt.% by weight of the total fatty acid content. The triglycerides of the vegetable oil and / or vegetable butter may have a caprylic acid content of from 1-30, 1-25, 1-20, 1-15, 1-10, 2-10, 3-10, 4-10, or 5-10wt.% by weight of the total fatty acid content. The triglycerides of the vegetable oil and / or vegetable butter may have a capric acid content of from 1-30, 1-25, 1-20, 1-15, 1-10, 2-10, 3-10, 4-10, or 5-10wt.% by weight of the total fatty acid content. The triglycerides of the vegetable oil and / or vegetable butter may have an oleic acid content of from 1-40, 1-25, 1-20, 1-15, 1-10, 1-8, or 2-8wt.%, by weight of the total fatty acid content. The triglycerides of the vegetable oil and / or vegetable butter may have a lauric acid content of from about 5-60wt.% by weight of the total fatty acid content; a palmitic acid content of from about l-45wt.% by weight of the total fatty acid content; and a myristic acid content of from about 2-30wt.% by weight of the total fatty acid content. The triglycerides of the vegetable oil and / or vegetable butter may have a lauric acid content of from 40-50wt.% by weight of the total fatty acid content; a palmitic acid content of from l-10wt.% by weight of the total fatty acid content; and a myristic acid content of from 10-20wt.% by weight of the total fatty acid content. The triglycerides of the vegetable oil and / or vegetable butter may have a stearic acid content of from about 0.1-40wt.%, by weight of the total fatty acid content; a palmitic acid content of from about l-45wt.% by weight of the total fatty acid content; and an oleic acid content of from about 2-40wt.% by weight of the total fatty acid content. The triglycerides of the vegetable oil and / or vegetable butter may have a stearic acid content of from about 30-40wt.% by weight of the total fatty acid content; a palmitic acid content of from about 20-30wt.% by weight of the total fatty acid content; and an oleic acid content of from about 30-40wt.% by weight of the total fatty acid content. In some embodiments, the triglycerides of the vegetable oil and / or vegetable butter may have a lauric acid content of from about 5-60wt.% by weight of the total fatty acid content; a palmitic acid content of from about 1 -45wt.% by weight of the total fatty acid content; a myristic acid content of from about 2-30wt.% by weight of the total fatty acid content; a stearic acid content of from about 0.1-5wt.% by weight of the total fatty acid content; a linoleic acid content of from about 0.1-10wt.% by weight of the total fatty acid content; a caprylic acid content of from l-30wt.%, by weight of the total fatty acid content; a capric acid content of from l-30wt.% by weight of the total fatty acid content; and an oleic acid content of from l-30wt.% by weight of the total fatty acid content. Preferably, the triglycerides of the vegetable oil and / or vegetable butter have a lauric acid content of from 40-50wt.% by weight of the total fatty acid content; a palmitic acid content of from l-10wt.% by weight of the total fatty acid content; a myristic acid content of from 10-20wt.% by weight of the total fatty acid content; a stearic acid content of from l-3wt.% by weight of the total fatty acid content; a linoleic acid content of from l-3wt.% by weight of the total fatty acid content; a caprylic acid content of from 5-10wt.% by weight of the total fatty acid content; capric acid content of from 5-10wt.% by weight of the total fatty acid content; and an oleic acid content of from 2-8wt.% by weight of the total fatty acid content. The vegetable butter may be soybean butter, coconut butter, palm butter, canola butter, sunflower butter, and other butters, or a combination thereof. The vegetable oil may be soybean oil, coconut oil, palm oil, palm kernel oil, cotton seed oil, canola oil, olive oil, sunflower oil, safflower oil and other oils, or a combination thereof. Preferably, the vegetable oil is a coconut oil. More preferably, the vegetable oil is a refined coconut oil. The non-dairy creamer may also include an emulsifier. In such an embodiment, the emulsifier 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 emulsifier 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 emulsifier may be a monoglyceride, diglyceride, lecithin, diacetyl tartaric acid esters of mono-diglycerides (DATEM), stearoyl lactylates, modified food starches, polysorbates, polysorbate 20, polysorbate 60, polysorbate 80, PGA, and mixtures thereof. The non-dairy creamer may contain from about 0.1-10, 0.2-10, 0.3-10, 0.4-10, 0.5-10, 0.5-8, 0.5-5, 0.6-5, 0.7-5, 0.8-5, 0.9-5, 1-5, 1.5-4, 1.5-3.5, 2-3.5, 2-3wt.% of an emulsifier by weight of the non-dairy creamer. The non-dairy creamer may be a liquid, powder, gel, and / or emulsion. Preferably, the non-dairy creamer is an emulsion. The filling may comprise a tea extract. The tea extract may be caffeinated and / or decaffeinated. The tea extract may be an extraction produced from the leaves of any part of a tea plant. The plant may be selected from the group consisting of fruits, herbs, medicinal plants, tea, vegetables and spices, including mixtures thereof, such as, for example, mixtures of herbs, vegetables and / or spices. The fruits, herbs, medicinal plants, tea, vegetables and spices may be selected from example selected from artemisia, balm, basil, chai, chamomile, chive, cloves, coriander, dill, garlic, ginger, ginseng, gingko, jasmine, lavender, matcha, mint, orange blossom, oregano, persil, rooibos, rosa centifolia, rosemary, thyme, turmeric, sage, pepper, chili pepper, rose, stevia rebaudiana, tarragon, white tea, yellow tea, green tea, oolong tea, black tea, pu-erh tea, vanilla, red or green vine, violet and / or willow. The tea extract may also comprise added aromas, fruit parts and spices. The tea extract may be black tea, white tea, fruit tea, green tea, rooibos tea, oolong tea, chamomile tea, peppermint tea, ginger tea, cinnamon tea, lemongrass tea, rosemary tea, pu-erh tea, olive leaf tea, barley tea, liquorice tea, eucalyptus tea, gingko tea, sage tea, raspberry tea, valerian root tea, elderberry flower tea, lavender tea, turmeric tea, purple tea, pine needle tea, echinacea tea, honeybush tea, rose tea, jasmine tea, cranberry tea, dandelion tea, guava tea, thyme tea, matcha tea, chai tea, lemon balm tea, and any mixture thereof. The tea extract may be in the form of a liquid tea extract, infusion, an instant soluble tea extract, spray dried tea extract, freeze dried tea extract, and / or a blend of freeze dried soluble tea extract. Preferably, the tea extract is in the form of a liquid tea extract. The liquid tea extract may be a liquid tea extract concentrate. The use of a liquid tea extract lowers the pH of the filling, thereby increasing preservation time of the filling. It has also been observed that the use of a liquid tea extract filling may increase the viscosity of the filling. The liquid tea extract may be a liquid tea extract concentrate. The tea extract may be prepared from green tea leaves, mint leaves, black tea leaves and lemon balm leaves. The tea extract may be present in an amount of at least 1 wt.% or at least 2, 3, 4, 5, 6, or at least 7 wt.% by weight of the filling. In some embodiments, the tea extract may be present in an amount of no more than 20 wt.% by weight of the filling, or less than 19, 18, 17, 16, 15, 14, 13, 12, 11, or no more than 10, 9, or no more than 8 wt.% by weight of the filling. In some embodiments, the tea extract may be present in an amount of 1-20 wt.% by weight of the filling, or 1-19, 1-18, 1-17, 1-16, 1-15, 2-15, 3-15, 4-15, 4-14, 4-13, 4-12, 5-12, 6-12, 7-12, or 9-llwt.% by weight of the filling. The filling may have a total dissolved tea solids amount of at least 0.5 %, 0.6%, 0.7%, 0.8%, 0.9%, 1%, 1.1%, 1.2%, 1.3%, 1.4%, 1.5%, 1.6%, 1.7%, 1.8%, 1.9%, 2%, 2.1%, 2.2%, 2.3%, 2.4%, 2.5%, 2.6%, 2.7%, 2.8%, 2.9%, 3%, 3.1%, 3.2%, 3.3%, 3.4%, 3.5%, 3.6%, 3.7%, 3.8%, 3.9%, 4%, 4.1%, 4.2%, 4.3%, 4.4%, 4.5%, 4.6%, 4.7%, 4.8%, 4.9%, 5%, 6%, 7%, 8%, 9%, or at least 10%. The filling may have a total dissolved tea solids amount of no more than 20%, 19%, 18%, 17%, 16%, 15%, 14%, 13%, 12%, 11%, or no more than 10%. 6%, 5.9%, 5.8%. 5.7%, 5.6%, 5.5%, 5.4%, 5.3%, 5.2%, 5.1%, 5.0%, 4.9%, 4.8%, 4.7%, 4.6%, 4.5%, 4.4%, 4.3%, 4.2%, 4.1%, 4.0%, 3.9%, 3.8%, 3.7%, 3.6%, 3.5%, 3.4%, 3.3%, 3.2%, 3.1% or no more than 3.0%. Preferably, the filling may have a total dissolved tea solids amount of 1.0 20%, 1 - 15%, 5 - 15%, 6 - 15%, 7 - 15%, 8 - 15%, 6 - 14%, 7 - 13%, 8 - 12%, 9 - 12%, or 10-12%, 10.5-11.6%. In some embodiments, the filling may comprise a fruit derived ingredient. 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, frn i t 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, bilberry, 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 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 membrane may comprise water in an amount of at least 90 wt.%, 90.5 wt.%, 91 wt.%, 91.5 wt.%, 92 wt.%, 92.5 wt.%, 93 wt.%, 93.5 wt.%, or at least 94 wt.% by weight of the membrane. In some embodiments, the membrane may comprise water in an amount of no more than 99 wt.%, 98.5 wt.%, 98 wt.%, 97.5 wt.%, 97 wt.%, 96.5 wt.%, 96 wt.%, 95.5 wt.%, 95 wt.%, 94.5 wt.%, or no more than 94 wt.%. The membrane may comprise water in an amount of from 90 - 99 wt.%, 90.5 -98.5 wt.%, 91 - 98 wt.%, 91.5 - 97.5 wt.%, 92 - 97 wt.%, 92.5 - 96.5 wt.%, 93 - 96 wt.%, 93.5 - 95.5 wt.%, or from 94 - 95 wt.% by weight of the membrane. The membrane may comprise a polysaccharide in an amount of at least 0.5 wt.%, 0.6 wt.%, 0.7 wt.%, 0.8 wt.%, 0.9 wt.%, 1 wt.%, 1.1 wt.%, 1.2 wt.%, 1.3 wt.%, 1.4 wt.%, 1.5 wt.%, 1.6 wt.%, 1.7 wt.%, 1.8 wt.%, 1.9 wt.%, or at least 2 wt.% by weight of the membrane. In some embodiments, the membrane may comprise a polysaccharide in an amount of no more than 4 wt.%, 3.9 wt.%, 3.8 wt.%, 3.7 wt.%, 3.6 wt.%, 3.5 wt.%, 3.4 wt.%, 3.3 wt.%, 3.2 wt.%, 3.1 wt.%, 3 wt.%, 2.9 wt.%, 2.8 wt.%, 2.7 wt.%, 2.6 wt.%, or no more than 2.5 wt.% by weight of the membrane. The membrane may comprise a polysaccharide in an amount of from 0.5-4 wt.%, 0.6 - 3.9 wt.%, 0.7 - 3.8 wt.%, 0.8 - 3.7 wt.%, 0.9 - 3.6 wt.%, 1 - 3.5 wt.%, 1.1 -3.4 wt.%, 1.2 - 3.3 wt.%, 1.3 - 3.2 wt.%, 1.4 - 3.1 wt.%, 1.5 - 3 wt.%, 1.5 - 2.9 wt.%, 1.5 - 2.8 wt.%, 1.5 - 2.7 wt.%, 1.5 - 2.6 wt.%, or from 1.5 - 2.5 wt.% by weight of the membrane. In some embodiments, the membrane may further comprise an ingredient selected from the group consisting of coffee, tea extract, non-dairy creamer, coffee substitute, fruit derived ingredient, and combinations thereof. The coffee, tea extract, non-dairy creamer, coffee substitute and / or fruit derived ingredient may be as described above. The coffee, tea extract, non-dairy creamer, coffee substitute, and / or fruit derived ingredient may be present in an amount of at least 0.5 wt.%, 0.6 wt.%, 0.7 wt.%, 0.8 wt.%, 0.9 wt.%, 1 wt.%, 1.1 wt.%, 1.2 wt.%, 1.3 wt.%, 1.4 wt.%, 1.5 wt.%, 1.6 wt.%, 1.7 wt.%, 1.8 wt.%, 1.9 wt.%, 2 wt.%, 2.1 wt.%, 2.2 wt.%, 2.3 wt.%, 2.4 wt.%, 2.5 wt.%, 2.6 wt.%, 2.7 wt.%, 2.8 wt.%, 2.9 wt.%, 3 wt.%, 3.1 wt.%, 3.2 wt.%, 3.3 wt.%, 3.4 wt.%, 3.5 wt.%, 3.6 wt.%, 3.7 wt.%, 3.8 wt.%, 3.9 wt.% or at least 4 wt.% by weight of the membrane. In some embodiments, the coffee, tea extract, non-dairy creamer, coffee substitute, and / or fruit derived ingredient may be present in an amount of no more than 8 wt.%, 7.9 wt.%, 7.8 wt.%, 7.7 wt.%, 7.6 wt.%, 7.5 wt.%, 7.4 wt.%, 7.3 wt.%, 7.2 wt.%, 7.1 wt.%, 7 wt.%, 6.9 wt.%, 6.8 wt.%, 6.7 wt.%, 6.6 wt.%, 6.5 wt.%, 6.4 wt.%, 6.3 wt.%, 6.2 wt.%, 6.1 wt.%, 6 wt.%, 5.9 wt.%, 5.8 wt.%, 5.7 wt.%, 5.6 wt.%, 5.5 wt.%, 5.4 wt.%, 5.3 wt.%, 5.2 wt.%, 5.1 wt.%, 5 wt.%, 4.9 wt.%, 4.8 wt.%, 4.7 wt.%, 4.6 wt.%, 4.5 wt.%, 4.4 wt.%, 4.3 wt.%, 4.2 wt.%, 4.1 wt.%, or no more than 4 wt.% by weight of the membrane. The coffee, tea extract, non-dairy creamer, coffee substitute, and / or fruit derived ingredient may be present in an amount of from 0.1 - 20 wt.%, 0.1-19 wt.%, 0.1 - 18 wt.%. 0.1 - 17 wt.%, 0.1 - 16 wt.%, 0.1-15 wt.%, 0.1-14 wt.%, 0.1 - 13 wt.%, 0.1 -12 wt.%, 0.1 - 11 wt.%, 0.1 - 10 wt.%, 0.5 - 9 wt.%, 1-8 wt.%, 1.5 - 7 wt.%, 2-6 wt.%, 2.5 - 6 wt.%, 3-6 wt.%, or from 3-5 wt.% by weight of the membrane. Preferably, the coffee, tea extract, non-dairy creamer, coffee substitute, and / or fruit derived ingredient may be present in an amount of from 0.1-15 wt.%, 0.1-10 wt.%, 1-8 wt.%, 2-6 wt.% or most preferably 3-5 wt.% by weight of the membrane. 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 one or more further ingredients. The further ingredients may be a flavouring, sweetener, organic acids, nutraceutical, functional ingredient, colouring agent and / or thickening agent. The functional ingredient may be as described above. 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 functional ingredient may be selected from the group consisting of vitamins, minerals, antioxidants, probiotics, prebiotics, soluble dietary fibre, essential fatty acids, proteins, enzymes, amino acids, phytosterols, and combinations thereof, as described above. The functional ingredient 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 functional ingredient 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, Hmm, 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 IO-2Omm. 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 soluble dietary fibre, and at least one ingredient selected from the group consisting of a coffee, tea, non-dairy creamer, coffee substitute, fruit derived ingredient and combinations thereof; b) preparing a second solution comprising at least one functional ingredient and / or at least one barrier enhancing ingredient, and 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. Additionally, the incorporation of at least one functional ingredient and / or at least one barrier enhancing ingredient in the second solution ensures that a functional ingredient and / or barrier enhancing ingredient is incorporated into the membrane of the resulting edible bead. 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 at least one soluble dietary fibre and at least one ingredient selected from the group consisting of a coffee, tea, non-dairy creamer, coffee substitute, fruit derived ingredient may comprise one or more features and / or be present in the same amounts as described in the first aspect of the invention. The functional ingredient and / or barrier enhancing ingredient 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, 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. 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 Table 1 below. The ingredients of the second solution of Examples 1-6 are shown in Table 2 below. 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 membrane comprised the same composition and weight amounts as the corresponding second solution detailed in Table 2. 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 whilst having a reduced amount of sugars and calories. The beads provided a similar sensory experience, such as taste and / or aroma to a coffee containing edible bead. Moreover, the inventors surprisingly observed that the filling of the bead did not solidify in storage. Additionally, the beads of Examples 2-3 and 5-6 were able to provide a functional ingredient. Moreover, the functional ingredient showed improved stability over time due to the improved protection of the membrane and did not provide a significant negative taste. The bead of Example 3 also demonstrated a colour change from blue to pink when exposed to an acidic medium, such as lemon juice. This was able to provide improved visual interest. The beads of Examples 1, 2 and 4, which comprised a barrier enhancing ingredient in the membrane, demonstrated improved stability over similarly produced edible beads which did not incorporate a barrier enhancing ingredient in the membrane. To test this, a bead produced according to Example 4 was immersed in 25g of milk for one day. Visual analysis and comparison with a reference bead having a similar composition to the bead of Example 4 without a cocoa ingredient incorporated in the membrane showed that the reference bead had undergone more osmosis than the bead of Example 4. This was observed by a lightening of the colour of the edible bead due to the milk liquid migrating inside the edible bead. Sensorially, the taste and the burst performance of the bead of Example 4 was also better than the reference bead. Table 1 Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Ingredient Wt.% by weight of the first solution Deionised Water 61.6 61.6 38.7 38.7 62.9 58.6 Inulin 20 20 15 15 15 15 Tapioca Starch 0 0 0 0 0 0 Fructo Oligosaccha rides 5 5 10 10 0 10 Sucrose 8 8 8 8 0 8 Calcium Lactate 2 2 2 2 2 2 Chicory root 3 0 0 0 0 0 Tea Extract 0 10 0 0 0 0 Non-dairy creamer (coconut fat and modified starch emulsifier (Starch sodium octenyl succinate, El450)) 0 0 23 23 0 0 Liquid coffee 0 0 0 0 0 4 Raspberry squash 0 0 0 0 20 0 Instant coffee or microgroun d roast coffee 0 0 0 0 0 4 Flavouring agent 0 0 3 3 0 2 Citric Acid 0.3 0.3 0.3 0.3 0 0.3 Xanthan Gum 0.1 0.1 0 0 0.1 0.1 Table 2 Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Ingredient Wt.% by weight of the second solution Sodium alginate 2 2 2 2 2 2 Water 94 94 94 94 94 94 Non-dairy creamer (coconut fat and modified starch emulsifier (Starch sodium octenyl succinate, El 450)) 4 0 5 5 5 5 Vitamin C 0 4 0 0 0 0 Butterfly pea tea 0 0 4 0 0 0 Cocoa powder 2 2 0 4 0 0 Antioxidant 0 0 0 0 4 0 Probiotic 0 0 0 0 0 4 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 soluble dietary fibre and at least one ingredient selected from the group consisting of a coffee, tea extract, non-dairy creamer, coffee substitute, fruit derived ingredient and combinations thereof; wherein the filling comprises less than 15 wt.% sugar by weight of the filling; and wherein the polysaccharide gel membrane comprises at least one functional ingredient and / or at least one barrier enhancing ingredient.

2. An edible bead according to claim 1, wherein the membrane comprises a functional ingredient selected from the group consisting of vitamins, minerals, antioxidants, probiotics, prebiotics, soluble dietary fibre, essential fatty acids, proteins, enzymes, amino acids, phytosterols, and combinations thereof.

3. An edible bead according to claim 2, wherein the functional ingredient is present in an amount of from 0.1 - 15 wt.%, 0.1 - 10 wt.%, 1% wt.%, 2-6 wt.% or most preferably 3-5 wt.% by weight of the membrane.

4. An edible bead according to any preceding claim, wherein the membrane comprises a barrier enhancing ingredient selected from the group consisting of a hydrophobic ingredient, charged polysaccharide, protein, and combinations thereof.

5. An edible bead according to claim 4, wherein the hydrophobic ingredient is selected from the group consisting of a cocoa ingredient, hydrophobic functional ingredient, non-dairy creamer, lipid based materials (such as waxes), emulsions, acyl glycerols, phospholipids and combinations thereof; and / or wherein the charged polysaccharide is selected from the group consisting of chitin, chitosan, gellan gum, pectin, modified starches, and combinations thereof; and / or wherein the protein is selected from the group consisting of gluten, collagen, zein, casein, whey protein, plant proteins and combination thereof6. An edible bead according to claim 4, wherein the barrier enhancing ingredient is present in an amount of from 0.115 wt.%, 0.1 - 10 wt.%, 18 wt.%, 2-6 wt.% or most preferably 3-5 wt.% by weight of the membrane.

7. An edible bead according to any preceding claim, wherein the at least one soluble fibre is 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), nigcro-oligosaccharides, nigerotriose, nigerotetraose, kojitriose, kojitetraose, dextrans, beta glucans, lichenan, isolichenan, and combinations thereof.

8. An edible bead according to claim 7, wherein the at least one soluble dietary fibre is selected from the group consisting of inulin, galacto-oligosaccharide, polydextrose, fructooligosaccharide (FOS) and combinations thereof.

9. An edible bead according to any preceding claim, wherein the at least one soluble dietary fibre is present in an amount of at least 3wt.% by weight of the filling, preferably in an amount of from 3 - 40wt.% by weight of the filling.

10. An edible bead according to any preceding claim, wherein the filling comprises coffee and wherein the coffee is selected from the group consisting of a liquid coffee, an instant soluble coffee, spray dried coffee, freeze dried coffee, a blend of freeze dried soluble coffee, roast and ground coffee, microground roast and ground coffee, and combinations thereof.

11. An edible bead according to any preceding claim, wherein the filling comprises a tea extract and wherein the tea extract is selected from the group consisting of black tea, white tea, fruit tea, green tea, rooibos tea, oolong tea, chamomile tea, peppermint tea, ginger tea, cinnamon tea, lemongrass tea, rosemary tea, pu-erhtea, olive leaf tea, barley tea, liquorice tea, eucalyptus tea, gingko tea, sage tea, raspberry tea, valerian root tea, elderberry flower tea, lavender tea, turmeric tea, purple tea, pine needle tea, echinacea tea, honeybush tea, rose tea, jasmine tea, cranberry tea, dandelion tea, guava tea, thyme tea, matcha tea, chai tea, lemon balm tea, and combinations thereof.

12. An edible bead according to any preceding claim, wherein the filling comprises a non-dairy creamer and wherein the non-dairy creamer comprises a vegetable fat, preferably wherein the vegetable fat is derived from a coconut, cocoa bean, palm fruit, sunflower seeds, soybean seeds, palm kernel, cotton seeds, canola seeds, olives, safflower' seeds, and combinations thereof.

13. An edible bead according to any preceding claim, wherein the filling comprises a coffee substitute and wherein the coffee substitute is derived from an ingredient selected from the group consisting of a cereal, legume, root, fruit, nut, seed, mushroom and combinations thereof.

14. An edible bead according to any preceding claim, wherein the filling comprises a fruit derived ingredient and 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.

15. An edible bead according to any preceding claim, wherein the sugar's 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.

16. An edible bead according to any preceding claim, wherein the filling comprises a coffee, tea extract, non-dairy creamer, coffee substitute, and / or fruit derived ingredient in an amount of at least lwt.% by weight of the filling, preferably from 5-20wt.% by weight of the filling.

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

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

19. 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.

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

21. 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.

22. 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 soluble dietary fibre, and at least one ingredient selected from the group consisting of a coffee, tea, non-dairy creamer, coffee substitute, fruit derived ingredient and combinations thereof;b) preparing a second solution comprising at least one functional ingredient and / or at least one barrier enhancing ingredient, and 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.

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

24. A product according to claim 23, 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.

25. A product according to claim 23, 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 5 and / or baked product.

26. A method of preparing a product according to any one of claims 23-25 comprising the steps of:a) providing an edible bead according to any one of claims 1-21; andb) adding the edible bead to an aqueous solution, liquid product and / or food 10 product.

27. A container comprising a product according to any one of claims 23-25.

28. A method of preparing a container according to claim 27 comprising the stepsof:a) providing a product according to any one of claims 23-25; and15 b) adding the product to a container according to claim 27.

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