A piece of edible cutlery and a method to create the piece of edible cutlery is described. The piece of edible cutlery includes at least a main flour and a binder. The main flour is a wheat flour, a rice flour, a corn flour, a chickpea flour, an oat flour, and/or a millet flour. The binder facilitates gelatinization of a gelatin content in the main flour to enable the piece of edible cutlery to be formed. The binder is a rice flour, an oat flour, a soy flour, a corn flour, a chickpea flour, a tapioca starch, and/or a cassava starch. The piece of edible cutlery is a spoon, a dessert spoon, a fork, a knife, a spork, a straw, a chopstick, an ice cream stick, a coffee stirrer, a cup, a bowl, and/or a plate.

Implementations of an adaptive assisted grip apparatus are provided. In some implementations, the adaptive assisted grip apparatus comprises a holder and a wrist strap.

In some implementations, a method of using the adaptive assisted grip apparatus comprises inserting a makeup applicator or other suitable item into the holder, placing the wrist strap around a user's wrist, grasping and holding the makeup applicator or other suitable item using the holder, and using the wrist strap to prevent the makeup applicator or other suitable item inserted in the holder from falling to the floor/ground or otherwise being dropped if/when the user loses grip of the holder.

An active foodware system includes a mechanical structure supporting a food surface recessed in relation to an area surrounding the food surface; a heating component for heating food received by the food surface; a sensing component for maintaining the heating component at a desired temperature; a wireless communication component; and a visual stimulating component responsive to data from the sensing component or the wireless communication component.

Utensils, including forks, with movable components, and associated systems and methods are disclosed. A representative utensil includes a first tool carried by and movable relative to a first arm portion, a second tool carried by and movable relative to a second arm portion, and a hinge coupling the first and second arm portions. A guide structure is coupled to the first and second arm portions to guide motion of at least one of the first and second tools relative to the other.

An eating utensil adapted for feeding infants includes an elongated handle, having a neck connected to a first end of the elongated handle; a feeding head secured to the neck, the feeding head having a soft outer shell; and a core composed of cotton and extending from the neck into an interior of the feeding head; the core maintains the shape of the feeding head; the soft outer shell provides a barrier between an infant's mouth and the core.

An active foodware system includes a visual-stimulating component for displaying information related to a plurality of sensing components, such as load cells, sensing weight of food on respective dining surfaces of supporting dining plates. A mechanical structure supports and positions the dining plates in a constrained relationship to each other, and cavities in the mechanical structure may unattachedly mate with the dining plates. A wireless communication component wirelessly sends weight data to the visual-stimulating component, such as a mobile phone or tablet computer. The system is configured to determine calories of the food, and the system may include a camera for sensing the food or a diner. The visual-stimulating component may display information other than information provided by a scale, and auditory and haptic stimuli may also be provided.

A food utensil including a handle and a utility portion. An attachment is removably attachable to the handle.

A utensil configured to interact with food items includes a main body portion, a handle portion extending in a first direction from the main body portion, and a food manipulating portion extending from the main body portion in a second direction, wherein the food manipulating portion of the utensil is configured to interact with food. The utensil may also include a plurality of legs extending from the main body portion in a third direction to support the utensil on a support surface. The plurality of legs elevate the handle portion, main body portion and food manipulating portion from the support surface such that the handle portion, main body portion, and food manipulating portion are not in contact with the support surface when the utensil is placed on the support surface with the legs supporting the utensil from the support surface.

A tableware handle is provided. The tableware handle includes a handle body with a central axis, wherein the handle body has a cross section of W shape which is axisymmetrically distributed along the central axis. A tableware is provided. The tableware includes the tableware handle discussed above and a food taking portion fixedly connected with each other. The tableware handle and tableware thereof having a lightweight and good strength, are especially not easy to be broken and can be stacked stably. Moreover, there are small stacking clearance between the tableware handles, saving packaging, storage and transportation space. In additional, the tableware handle and tableware thereof are safe to use, light, comfortable and environmental protected.

A spiral tine fork is disclosed. The spiral tine fork has a plurality of tines disposed in a spaced apart relation along a distal end of a fork. The plurality of tines includes a plurality of spiral shaped tines in which the tine is twisted about a longitudinal axis of the tine. The tine may be twisted for a plurality of revolutions to define a recess dimensioned to receive a noodle strand. The recesses facilitate retention of the noodle strand on the fork. The spiral tine fork of the present invention can reduce the incidence of soiling clothing or a dining area by retaining the noodles on the spiral tine fork, with or without rotation of the fork.