A drinking straw having an internal coating for delivery of an active agent when the straw is used to consume a beverage is provided. The active agent includes sweetener, flavour, a nutrient and/or a pharmaceutical and optionally colour. The coating is prepared by mixing a modified cellulose with water to form a paste or gel. The coating is then used to coat the inside sur face of a drinking straw to a thickness of up to 1 mm. The coating is dried to reduce the water content to less than 5% by weight. Li quid drawn through the straw breaks down the modified cellulose releasing the active agent into the liquid, for consumption.

The present application relates to environmentally friendly, biodegradable drinking straw manufactured from renewable resources and more specifically to drinking straws manufactured from soy protein isolate and the manufacturing process thereof. The manufacturing process and its products are within the scope of this disclosure.

A drinking straw and a method of manufacturing a drinking straw. The drinking straw is made from any type of protein. Meat slices are placed in a freezer and the slightly frozen and pressed meat slices are then rolled lengthwise onto greased rods. The meat covered rods are again rolled on a flat surface. The meat covered rods are spaced apart and placed in a marinade. After the meat covered rods soak in the marinate, the meat covered rods are removed and placed on a rack, where the rods are spaced apart. The rack is placed into a 350 F. oven to bring the meat temperature up to 350 F., then the oven temperature is reduced to 165 F. The meat covered rods on the rack is dehydrated for four to five hours. After the dehydrating time has elapsed, the meat drinking straws is removed from the rods.

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.

An edible utensil is provided for the consumption of liquid food, this edible utensil having a hollow, substantially tubular body with a first end, a second end opposite the first end, an outer surface that is substantially hose-like in form and an inner surface that is formed substantially coaxially with the outer surface and forms a food flow channel, characterised in that the dimensions of the tubular body are such that the edible utensil can be used as a drinking straw for the intake of liquid food through the food flow channel, the tubular body being made of a pasta dough or pasta-dough-based material and being subjected to a thermochemical treatment that results in it being possible to consume the edible utensil like an easily digestible pasta product both during the intake of the liquid food and after the intake of the liquid food.

A light and edible straw includes a tube made of an edible material, microcapsules made of another edible material, and a protective film made of another edible material. The tube includes an internal face, an external face, an upper end face and a lower end face. The microcapsules are inserted in a wall of the tube. The protective film includes an internal portion covering the internal face of the tube, an external portion covering the external face of the tube, an upper annular portion covering the upper end face of the tube, and a lower annular portion covering the lower end face of the tube. Thus, the protective film keeps the tube from liquid.

Edible tableware made from a baked dough capable of holding warm liquids for an extended period of time without leakage and a method of making the same. Edible tableware has recently become an area of interest due to a desire to provide more environmentally friendly options for disposable tableware. In disposable tableware, when using paper instead of plastic, the paper that is used to make the disposable tableware is liquid resistant due to a wax or plastic coating. Existing edible tableware has taken a similar approach and uses a heavy sugar glaze as a way of keeping liquids from penetrating into the baked part of the tableware. The use of a sugar glaze is not ideal because an imperfect glazing or too light of a glazing can result in liquid penetrating the baked portion and causing leakage and/or structural failure. Further, the extra sugar contained in the glazing may be undesirable to the consumer. Accordingly, there is a need for edible tableware that does not require a separate glaze for liquid resistance.

An edible straw enables intake of water as well as active ingestion of active ingredients of an edible part during use of the straw, and can be eaten after use of the straw. An edible straw is formed into a tubular shape of a size suitable for using an edible material as the straw, and on an inner circumferential wall of the edible straw in the tubular shape, a groove is engraved, which has a length that spans an entire length in a direction along a lengthwise direction, and is formed into a substantially rectangular shape in a top view of the edible straw.

A composition for use in an edible eating device such as a spoon is provided. The composition comprises a blend of flours comprising gluten flour and non-gluten flour, and a liquid. A method of making an edible eating device is provided. The method comprises providing a composition in a form of a dough comprised of a liquid and a blend of flours comprising gluten flour and non-gluten flour, and molding the composition into a three-dimensional curved-shaped, edible eating device. The eating device comprises a composition comprised of a liquid and a blend of flours comprising gluten flour and non-gluten flour. The eating device is in a three-dimensional shape and is edible and biodegradable.

Described is a method of forming a biodegradable and/or edible tableware that has a three dimensional shape in a two-step cooking process by first partially cooking a dough, that contains at least a flour and gelling agent, in a mould (subject to pressure and heat) and then baking the moulded tableware. The dough may include a sugar, and if present, is present at a ratio of the gelling agent to the sugar from 0.8:1 to 1:0.8. The dough may include a vegetable oil as the gelling agent and if the gelling agent is a vegetable oil, the dough includes the addition of water.