A method for treating a polymer vessel, comprising treating a surface region of the vessel by exposing the surface region to a high-frequency plasma; and coating the surface region of the vessel with a lasting water-based edible coating. A vessel treated in accordance with the method. The method may include placing the vessel on a conveyor, a robotic arm or system to facilitate the movement of the vessel through the high-frequency plasma device. Including rotating the vessel to treat different parts thereof.

The present invention discloses an edible component (1) that is derived from coffee and adapted for being part of edible products (2) presenting a portion of edible substance (3), whereby said edible component (1) is further adapted for providing at least one of a passive and active function to said portion of edible substance (2) and that includes at least one compound selected from the group that includes polysaccharides and chlorogenic acids extractable from coffee or a coffee derivate.

The present invention further discloses a system of edible products (2) presenting said edible component (1), as well as a use of said system of edible products (2).

It is described a capsule (10) for dispensing a beverage comprising: a main body (20) suitable for containing a product (P) to be dispensed, which comprises a bottom (22) and a side wall (24), extending from said bottom (22) and ending with an edge (26); a closing member (30) suitable for sealably closing said main body (20); and at least one first valve means (40) suitable for allowing the beverage to come out from the capsule (10) or for allowing a liquid to enter into the capsule (10). The main body (20) is made from cellulose pulp, the closing member (30) is made from biocompatible material and the capsule (10) further comprises a first sealing film made from edible material comprising at least one salt of alginic acid (23) and positioned inside said bottom (22) of the main body (20) at least at said at least one first valve means (40). It is also described a method for manufacturing a capsule for dispensing a beverage, as defined above.

A pouched unit comprising a dose of a substance which is enveloped by a main part of a pouch made from a water soluble material, wherein the pouch comprises a secondary part made from the water soluble material, the secondary part is attached to the main part via a weaker area of the water soluble material, which weaker area is configured to allow manual separation of the secondary part from the main part, and the substance comprises a food material.

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.

The invention relates to a method for encapsulating a liquid product, the method comprising blending together a solution of alginate and a thickener and extruding through an appropriately shaped die to form a membrane, applying a calcium rich ion solution to crosslink the membrane and create a water insoluble membrane, filling the water insoluble membrane with the liquid product; and sealing the membrane around the liquid product, encapsulating the liquid product therein.

A biodegradable container made from plant-based plastic that holds, in a preferred embodiment, one to two ounces of a gel-like or otherwise viscous liquid for immediate nutrition. Once opened and used, the container can be safely disposed of on the ground where it will be broken down by natural factors like rain over several days.

A beverage flavor strip (BFS) system/method allowing edible flavoring to be attached to the outside of a beverage container (BC) is disclosed. The system/method integrates an edible strip layer (ESL), edible flavoring layer (EFL), first edible adhesive layer (FEA), second edible adhesive layer (SEA), and release material layer (RML) into a unified BFS that may be attached to the outside of a BC. The ESL is formed with a first outward face (FOF) and a second inward face (SIF). The FOF and SIF are coated with the FEA/SEA respectively to form a first adhesive side (FAS) and a second adhesive side (SAS). The FAS is coated with the EFL and the SAS is coated with the RML. The RML may be removed from the SAS to allow the SEA to be attached to the BC and expose the EFL for beverage flavor enhancement by the beverage consumer.

A water soluble dietary supplement packet including a water soluble membrane in a form of a packet and at least one dietary supplement in a powder form sealed within the water soluble membrane. The water soluble membrane is configured to dissolve when immersed in liquid and release the at least one dietary supplement into the liquid to be orally consumed by a user. The water soluble dietary supplement packet is formulated for enhancing physical performance when consumed. A method of preparing a dietary supplement aqueous solution is also provided.