The present disclosure relates to low-sugar, and preferably sugar-free, edible and/or biodegradable materials, and to edible and/or biodegradable vessels for holding foods and liquids for consumption. Specifically, the disclosure relates to sugar-free edible and/or biodegradable cups, straws, and other vessels, capable of holding hot and/or cold liquids for extended periods of time. The present disclosure and its embodiments further relates to a sugar free edible and/or biodegradable vessel made from natural ingredients. The vessel may have an extended shelf life, and is sturdy enough to be used for a variety of applications.

The present invention relates to an edible container made of liquid, sugar, and one or more hydrocolloids. The edible container may hold hot or cold liquids for extended periods of time.

A gummy composition including: 10 to 45 percent by weight of the composition of a protein, wherein a portion of the protein is hydrolyzed; Maltitol syrup; sugar; a structurant; and Water. A method of manufacture of a gummy composition including: Forming a mixture comprising 10 to 45 percent by weight of the composition of a protein, maltitol syrup, sugar, a structurant and water, wherein a portion of the protein is hydrolyzed; and cooking the mixture at a temperature of 85 C. or less.

A gingerbread house construction kit, comprising an easel having a front surface and a rear surface and a ledge extending outwardly from a bottom edge of the front surface, the easel also having at least one support member fixedly secured to the rear surface operatively arranged to support the easel on a flat surface such that the front surface makes an angle with respect to the flat surface; and, a plurality of gingerbread elements operatively arranged to be positioned and adhered to the front surface of the easel to create a gingerbread scene.

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.

This disclosure provides a method for making a self-supporting filled food product, wherein at least one food item is wrapped in a layer of dough, after which the layer of dough is cooked so that the layer of dough gains a firmness such that the self-supporting filled food product is obtained in which a first dough portion of the layer of dough substantially fully covers the at least one food item, wherein the layer of dough is shaped in such a way before cooking that after cooking, a second dough portion of the layer of dough extends from the first dough portion away from the at least one food item so as to form a handle for holding the cooked filled food product.

Gingerbread structures are constructed from baked gingerbread components that typically include both upstanding wall components, and roof components that overlie some of the upstanding wall components. The present invention also relates 1) to substantially rigid clips installed to underlie, grip, connect and/or strengthen elongate joints formed between adjacent pairs of the gingerbread components; and 2) to gingerbread structures constructed from the baked gingerbread components and the substantially rigid clips. Construction of gingerbread structures is assisted by the use of the substantially rigid clips that also help to hold adjacent pairs of gingerbread components in desired assembled orientations while lines of icing set up to bond adjacent pairs of the gingerbread components that define elongate joints of the gingerbread structures.

The present disclosure relates to low-sugar, and preferably sugar-free, edible and/or biodegradable materials, and to edible and/or biodegradable vessels for holding foods and liquids for consumption. Specifically, the disclosure relates to sugar-free edible and/or biodegradable cups, straws, and other vessels, capable of holding hot and/or cold liquids for extended periods of time. The present disclosure and its embodiments further relates to a sugar free edible and/or biodegradable vessel made from natural ingredients. The vessel may have an extended shelf life, and is sturdy enough to be used for a variety of applications.

A food item which attaches to a container edge is shown and described. The container includes an inner wall and an external wall terminating in a top edge. The food item includes a body, which has a channel through a bottom portion thereof. The channel secures about the top edge of the container. The body sits on the food container such that more than 50 percent of the mass of the body is located above the edge of the food container. The channel creates three points of contact between the food item and the container. One between a first side of the channel and the inner wall of the food container. A second, between a second side of the channel opposing the first side and the outer wall of the food container. A third, between the top edge of the food container and a top surface of the channel.

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