A variety of companies are experimenting with adding fizzy carbonation to dairy products, fruit and other non-soda-pop/Champagne items. I expect that this would generate several interesting twists on milk coming out of your nose.
“We just have to get the idea across to the nation that carbonation is not really bad for you,” Astle said. “Carbonation has sold an awful lot of sugar and pop. Why not use it to sell something that’s healthy?”…
“When you put the product on your tongue you get a woosh of gas that comes off the product and onto your mouth,” said John Brisson, a mechanical engineering professor and co-developer of the carbonated ice cream. “With soda you don’t get this woosh kind of thing.”
Carbonation could extend to other foods and beverages as well. At Brigham Young, Ogden said the process used to make bubbly yogurt also works well with pudding, gelatin and similarly textured foods.
A company called Fizzy Fruit plans to introduce carbonated, cut fruit to sell at schools and other venues.