Fresh ingredients stored in a sealed fresh product dispensing system chamber, which are then dispensed into a beverage or other product container for consumption or usage by simply pressing on the top of the fresh product dispensing system. This allows for a natural and fresh product. It also allows for certain types of products to be introduced which otherwise degrade or lose potency, color, flavor and/or nutritional benefits when products are mixed during the manufacturing process as with ready-to-drink beverages. The system also allows for shipment of products in the fresh product dispensing system to be shipped without water or fluid bottles with reduced cost of shipping. The fresh product dispensing system compartment can also be segmented into several compartments allowing for each ingredient to be stored in an individual segregated compartment prior to usage. When the fresh product dispensing system plunger/chamber is pressed down, it exposes the main vessel to a 360 degree cylinder with large openings or ports around its radial surface which can provide a large surface area of exposure, assuring that all dry type ingredients in the plunger/chamber are exposed to the liquid in the main vessel and do not cake or stay in the plunger/chamber.