The principles of the present invention provide compositions and methods for making dual texture bubble bits that are shelf stable in ready to drink beverages and provide a bursting and chewy mouth feel sensation. The method may include combining an outer layer of high "G" alginate with high "M" alginate or pectin and an inner layer including fruit puree/juice with gum and insoluble calcium salt to simulate the organoleptic properties of fresh bubble tea starch balls.
