A pretty simple idea: chilled fruit + CO2 + pressure + time = fizzy fruit It’s magic stuff, in that people, especially kids, smile wide, and their mind starts whirring when trying it for the first time. It can be purely fruit, as good as the fruit can be, wholesome, healthy, only better. Fizzy carrots are great too! And we should avoid frankenfood: it’s all in the details, and what you start with. We can make it in three ways: #1 Find a way to make that equation happen! Coolers, pressure vessels, PV=nRT. You got this. Pros: makes the best, fresh fizzy fruit with what YOU want to fizz. Cons: tricky, dangerous, time consuming. Steep learning curve. $$$
#2 Fresh cut with with disposable but recyclable PET packaging. Pros: Just as good as homemade, if done right. No sugar! Organic! Whatever you need. Convenient. Available to everyone. Cons: Lots of labor, more complicated distribution, and more waste. Short shelf-life (1-2 weeks). $$
#3 Shelf stable in an aluminum can. Pros: Fully recyclable, up to six month shelf-life, easily distributed. Convenient. Available to everyone. $ Cons: must be heated to sterilize, in a can. Not fresh. (But still yummy)
If you try to make it yourself--please be careful! Between dry ice or CO2 under pressure, there are plenty of ways to get accidentally hurt. That’s why we’ve been focusing on #2 and #3 above. It’s kind of simple, but it isn’t easy. We hope you get to try some soon. However, in the future...all fruit might be fizzy fruit. (climate change joke) Fizzy fruit: What is possible.