The present invention is directed toward a candy bar that is designed to offer a consumer a different flavor profile with each bite of the candy bar. The candy bar may be an elongate member having a horizontal length. More specifically, the candy bar may be configured to contain a plurality of cavities within each bar, wherein each cavity includes a filling that is different from the filling of at least one other cavity of the plurality of cavities.

A chewy confectionery product having a cylindrical shape. The chewy confectionery product is substantially free of wheat and traditional texturizing agents such as gelatin, starch and albumin and is able to retain its shape for an extended period of time.

A food product includes a shell containing at least one ingredient. The shell includes first and second shell portions. The shell is configured to be dissolved or melted into a heated liquid to release the at least one ingredient in order to form a heated beverage. The at least one ingredient includes multiple marshmallows configured to float on a top surface of the heated beverage. The shell includes at least one decorative feature disposed on an exterior surface of the shell.

A confectionery product includes: a center of a paste confectionary material including a semisolid fondant wherein a quantity of liquid syrup is less than a quantity of solid sugar crystals, and at least one compound able to hydrolyze sucrose to glucose and fructose; an intermediate layer of chewy candy material; and a layer of amorphous candy material. Also disclosed is a related multilayer confectionary item including such product.

The present disclosure is directed to a container including a first section, a second section and a ridge formed of a plurality of bollards projecting from one of the first or second section. The container including a plurality of receptacles formed by the orientation of the bollards with respect to each other.

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.

The present invention relates to edible products, suitable for use as confectionery and having therapeutic uses. We describe a composition for the preparation of an edible product, the composition comprising 0.2 wt. % to 3 wt. % of at least one polysaccharide gelling agent, the balance being water. In preferred composition, the at least one polysaccharide is at least one of agar, pectin, locust bean gum, gellan gum and carrageenan. The compositions preferably comprise 0.5 wt. % to 2.00 wt. % agar and 0.05 to 1.0 wt. % of a galactomannan polysaccharide; the balance being water; preferably wherein the galactomannan polysaccharide is present in an amount of from 10% to 40% the amount of agar.

Disclosed is a method for preparing a multilayer confectionary product including a paste confectionery center, surrounded by an intermediate layer of chewy candy material, surrounded in turn by a layer of amorphous candy material, to the multilayer confectionery product obtained by the process and to an apparatus for producing the multilayer confectionary product. The multilayer confectionary product can be further coated with a hard coating.

Chewing gum including a liquid center, a chewy layer surrounding the liquid center, and a coating surrounding the chewy layer. The liquid center includes a nanozome encapsulated dose of a cannabinoid such as cannabidiol of approximately 1-30 mg. The nanozome is preferably a phospholipid such as a Phosphatidyl Choline. In another embodiment the nanozome is unsaturated Phosphatidyl Choline to improve bioavailability of the cannabidiol, or other cannabinoid.

A food product includes first and second shells containing multiple ingredients. The first and second shells are attached to each other by an edible bonding agent. The shells are configured to be dissolved or melted into a heated liquid to release the multiple ingredients and the edible bonding agent is configured to be dissolved or melted into the heated liquid in order to form a heated beverage. The multiple ingredients include a first ingredient that dissolves into the heated liquid and a second ingredient.