A device for reducing dripping or spillage of a frozen confection food item during the consumption of the food item that includes a catcher device which catches melting ice cream or frozen confection. There is also provided a food additive arrangement that can be used with a food dispenser to enable a food additive to be easily and conveniently mixed with the food item as the food item is being dispensed from the dispenser.

Described in preferred embodiments are dairy gluten free no sugar added coconut milk frozen desert compositions including a unique coconut milk, which have organoleptic qualities comparable to high fat frozen desserts such as ice cream. The compositions are composed of organic coconut milk comprising organic coconut solids and water, a sweetening agent and vegetable glycerin. Also described are dairy gluten free no sugar added flavors and inclusion compositions and methods for their production and incorporation into the dairy gluten free no sugar added coconut milk frozen desserts. Also provided are methods of making the frozen desert products.

The present invention relates to an apparatus for applying stripes of liquid coating on a confectionery product comprising a rotatable applicator for liquid coating, at least one shield positioned above the rotatable applicator to collect coating material not applied onto the product, a manifold for providing the rotatable applicator with the coating material in a liquid form, and wherein the rotatable applicator is arranged to spin about an axis which is orientated from horizontal and up to 30 deg of deviation from horizontal, and wherein the applicator has openings along it's circumference through which coating material may be projected upon spinning of the applicator. The invention also relates to a method for decorating confectionery products and to the products.

The present invention relates a sugar reduced wafer composition comprising, 60-80 wt. % of flour, 10-23 wt. % of sucrose, 0.5-8.0 wt. %, preferably 0.5-5 wt. % of oil or fat and 5-20 wt. % of non-digestible fibers wherein the total amount of mono and disaccharides is 10-25 wt. %; all wt. % being in weight percentage of the composition dry mass. The invention also relates to a baked sugar reduced wafer such as a wafer cone or edible container made with this composition and a process for manufacturing the sugar reduced wafer.

The invention is directed to a method of forming a molded item said method comprising the steps of (a) providing a mold former comprising an indentation having an inner surface and a bottom face and made of plastics and manufactured by a 3-dimensional printing process, said mold former being shaped to form a mold having (i) an indentation corresponding to the desired shape of said molded item; and (ii) a series of holes extending between the inner surface and the bottom face of the mold former, (b) forming a mold in said mold former from a plastics material; (c) positioning an elongate member in said mold; (d) introducing a volume of liquid into said indentation; (e) positioning a cover over said mold and sealing it thereto; (f) causing said liquid to solidify.

The invention addresses the problem of providing an oily food for inhibiting water migration in frozen confectionery, the oily food being highly versatile and more effective in inhibiting water migration and being capable of application by spraying. The problem can be solved by use of an oily food for inhibiting water migration in frozen confectionery, the oily food satisfying the following requirements: 1. having a yield value of 1.7 to 12 Pa at 40 C.; 2. having plastic viscosity of 70 to 260 mPa.Math.s at 40 C.; 3. having a value of yield value/plastic viscosity of 10 or greater; and 4. having an oil content of 44 to 80 wt %.

The present invention relates to a cone (1) provided with an additional casing volume for storing a surprise toy. Said cone (1) for providing a surprise toy comprises an edible cone (2) and a casing volume (3) having a hollow body with sidewalls (7) expanding in vertical direction (y), and said edible cone (2) comprises also a hollow body having a wall (6) which expands from its lowermost end to its uppermost end, wherein the casing volume (3) is located on the edible cone (2) such that the sidewall of the casing volume (3) and the wall (6) of the edible cone (2) provide substantially the same inclination angle with respect to the horizontal axis (x).

The present invention relates to a conical cone sleeve (1) for frozen confections, comprising a bottom tip (2) and an upper rim (3), and said upper rim forms a circular opening suitable for receiving a lid (4); wherein the cone sleeve (1) comprises weakening lines (7a, 7b) defining a tear strip (5) with a tear tab (6) on its upper part, and the cone sleeve (1) further comprises at least two openings (8a and 8b), at least one on each side of the tear strip (5) defining the tear tab part (6) of the tear strip (5). The invention also relates to the use of such cone sleeves as a packaging container for a wafer cone filled with a frozen confection. The invention further relates to a blank for forming a sleeve suitable for packaging an ice cream cone, the blank having an upper edge which is curved at least in part, two sides edges, at least two openings located near the upper edge and two weakening lines extending from the openings, radially to the upper edge.

The problem of providing an oily food for inhibiting water migration in frozen confectionery, the oily food being highly versatile and more effective in inhibiting water migration and being capable of application by spraying is addressed. The problem can be solved by use of an oily food for inhibiting water migration in frozen confectionery, the oily food satisfying the following requirements: 1. having a yield value of 1.7 to 12 Pa at 40 C.; 2. having plastic viscosity of 70 to 260 mPa.Math.s at 40 C.; 3. having a value of yield value/plastic viscosity of 10 or greater; and 4. having an oil content of 44 to 80 wt %.

Cold desserts incorporating gelatin-based (gummy) components are provided in this paper. In particular, stick-mounted cold desserts, edible-cone cold desserts, and container-served desserts with gelatin-based components are described. The gelatin-based components of these desserts are made from gelatin-based candy material that is specially-formulated for consumption at cold temperatures. The gelatin-based components may be used with other components of a cold dessert such as with flavored water ice, ice cream, sherbet, sorbet, and the like as described throughout this paper.