Dishware having a body configured to hold a heated liquid; a temperature sensor integrated into the body, the temperature sensor positioned and configured to detect a temperature of the heated liquid; and an alarm configured to alert a user when the temperature is within a threshold range. The temperature sensor, via a transmitter, may communicate with a mobile device to alert the user to the temperature of the liquid contents. A software application (“App”) provides a user interface relative to the communications between the temperature sensor and the mobile device. The dishware may be of a conventional type or disposable in nature (e.g., Starbucks cup).

A set of mugs has at least three mugs, each of the at least three mugs having a first printing and a second printing. The second printing is of thermochromatic paint which is positioned to selectively obscure the first printing at room temperature. The second printing is identical on each of the at least three mugs, and the first printing is not visible, so that the at least three mugs cannot be distinguished from each other when the at least three mugs are at room temperature. Each of the at least three mugs has a different indicia formed by the first printing, the first printing being visible when the at least three mugs are at an elevated temperature and the thermochromatic paint of the second printing is transparent.

A portable thermal insulated apparatus for cooling or heating items stored therein. The thermal insulated apparatus includes a container having a lid that removably secures to an open first end thereof and a reservoir unit that removably secures to an open second end. The container includes an inner tube and an outer tube forming an insulated double-wall sealed at both ends in which the lid and reservoir unit can be connected thereto. The reservoir unit removably receives a thermal unit that provides cooling or heating to the contents of the container when affixed thereto. The thermal unit is separable from the reservoir unit, such that the thermal units are interchangeable as needed. In some embodiments, the thermal unit is directly securable to the lid and the second end of the container is permanently sealed.

Method for monitoring the use of a drinking bottle and a system for carrying out the method. A drinking bottle is designed to detect, on the basis of sensor data of at least one sensor, whether the dispensing of liquid from the drinking bottle is caused by drinking and to distinguish this from dispensing processes which do not represent drinking processes. An evaluation system collects sensor data of the at least one sensor. The evaluation system evaluates this sensor data, and if the dispensing was caused by a drinking process, stores the number of drinking processes and/or the volume of the liquid dispensing caused by drinking.

A portable thermal insulated apparatus for cooling or heating items stored therein. The thermal insulated apparatus includes a container having a lid that removably secures to an open first end thereof and a reservoir unit that removably secures to an open second end. The container includes an inner tube and an outer tube forming an insulated double-wall sealed at both ends in which the lid and reservoir unit can be connected thereto. The reservoir unit removably receives a thermal unit that provides cooling or heating to the contents of the container when affixed thereto. The thermal unit is separable from the reservoir unit, such that the thermal units are interchangeable as needed. In some embodiments, the thermal unit is directly securable to the lid and the second end of the container is permanently sealed.

There is disclosed a cup comprising a cup body comprising an opening and provided to contain a beverage; and a handle part provided in an outer surface of the cup body and configured to be holdable by a user, wherein the handle part forms a preset angle with respect to an outer surface of the cup body so that the cup body supported by handle part is spaced from a table surface or floor when the handle part in contact with the table surface or floor, and wherein the length or width at which the handle part is formed is provided in a size such that when the handle part contacts with the table surface or floor, an imaginary normal extending from the table surface or floor to the center of gravity of the cup body to pass through the handle part.

The present invention relates to a thermotropic liquid crystal glass in a crystal or quartz shell for indicating a temperature of a food item and thereby preventing individuals from consuming food at undesirable temperatures or accidentally touching or consuming items that are too hot or too cold. The glass shell includes a plurality of thermotropic liquid crystals that absorbs heat from food items and changes color to exhibit at least one of violet blue, blue, green, yellow/amber, brown, gray, and black color. The hot food causes crystals to change to violet blue and alternatively, when exposed to cold food, the crystals turn black. In some embodiments, kitchenware can be integrated with the glass shell or alternatively, can be detachably attached to the kitchenware. In exemplary embodiments, the glass shell can be positioned onto dishware (i.e., plates, bowls, cups, and mugs) and metal utensils (i.e., forks, spoons, and knives).

A system including: a container device, wherein said container device is configured to track or monitor a consumption of a liquid stored in said container device; a container body that is configured to store the liquid of which consumption of the liquid is tracked or monitored, in which said container body comprises a double walled container body for insulation; a container lid that is configured to prevent the liquid from escaping said double walled container body; a capacitive sensor, wherein said capacitive sensor is configured to monitor the liquid flowing in and out of said double walled container body; and an accelerometer implement, wherein said accelerometer implement is configured to determine a tilt of said double walled container body.

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.