The present invention relates to a packaged savoury food product comprising a packaging unit, a savoury food product within said packaging unit and an edible eating utensil within said packaging unit, characterized in that the edible eating utensil is separated into at least 2 parts to be reconstituted into one single piece for consumption of the savoury food product.

It is already known to have a packed savoury food product comprising a savoury food product and a plastic fork or plastic spoon. In all commercially available products, the plastic fork or plastic spoon is packed separately, normally also using a plastic packaging.

Therefore, in order to provide a more environmentally sustainable packaging, an additional plastic packaging for the plastic fork or plastic spoon should be avoided. It should be also avoided to use a plastic fork or plastic spoon. In most countries there is no recycling system for plastic and therefore plastic often ends on landfills. In addition, further processing steps to obtain a plastic packed fork or spoon should be avoided and the packaging cost should be reduced.

Summary of the invention

The object of the present invention is to improve the state of the art and to provide an improved or at least an alternative solution to overcome at least some of the inconveniences described above. The object of the present invention is achieved by the subject matter of the independent claims. The dependent claims further develop the idea of the present invention.

Particularly, the object of the present invention is to provide an edible eating utensil instead of a plastic fork or plastic spoon, which is not separately packed, and which also should fit in smaller packaging units. Therefore, the amount of plastic can be reduced, and less plastic will end on landfills. It is also the object of the invention to reduce the processing step to package the fork or spoon in a plastic material and reduce the related packaging cost.

Accordingly, the present invention provides in a first aspect a packaged savoury food product comprising: a) a packaging unit; b) a savoury food product within said packaging unit; c) an edible eating utensil within said packaging unit; characterized in that the edible eating utensil is separated into at least 2 parts to be reconstituted into one single piece for consumption of the savoury food product.

In a second aspect, the invention relates to a process for the production of a packaged savoury food product comprising a packing unit and a savoury food product within said packaging unit and an edible eating utensil, characterized in, that the edible eating utensil is separated into at least 2 parts to be reconstituted into one single piece for consumption of the savoury food product, the process comprising the steps of preparing the savoury food product, preparing, moulding and baking the edible eating utensil, putting the edible eating utensil on top of the savoury food product and wrap it to obtain a packaged savoury food product.

In a third aspect, the invention relates to use of a packaged savoury product for preparing a food product.

It has been surprisingly found by the inventors, that by using an edible eating utensil, wherein that the edible eating utensil is separated into at least 2 parts to be reconstituted into one single piece for consumption of the savoury food product, the amount of plastic waste can be reduced. The edible eating utensil (edible fork or edible spoon) is not separately packed, especially not separately packed in plastic. In addition, the edible eating utensil is separated into at least 2 parts and therefore fits in smaller packaging unit as a standard fork or spoon of regular size would do. This leads to a more sustainable packaging solution of the packaged savoury food product, reduces the packaging cost and avoid that plastic ends up in landfills. In addition, the edible eating utensil can be eaten as snack after the savoury food product or it is fully compostable. Once the 2 parts of the edible eating utensil is reconstituted into one single piece for consumption of the savoury food product a regular size (length) of a such eating utensil (fork or spoon) can be achieved. Having a too small length of the eating utensil (fork or spoon) the consumption of a meal is not convenient. The packed savoury food product should be self-stable for at least 3 months.

Detailed Description of the invention

The present invention pertains in a first aspect to a packaged savoury food product comprising: a) a packaging unit; b) a savoury food product within said packaging unit; c) an edible eating utensil within said packaging unit; characterized in that the edible eating utensil is separated into at least 2 parts to be reconstituted into one single piece for consumption of the savoury food product.

In a second aspect, the invention relates to a process for the production of a packaged savoury food product comprising a packing unit and a savoury food product within said packaging unit and an edible eating utensil, characterized in, that the edible eating utensil is separated into at least 2 parts to be reconstituted into one single piece for consumption of the savoury food product, the process comprising the steps of preparing the savoury food product, preparing, moulding and baking the edible eating utensil, putting the edible eating utensil on top of the savoury food product and wrap to obtain a packaged savoury food product.

In a third aspect, the invention relates to use of a packaged savoury product for preparing a food product.

Fig 1 shows an example of an edible eating utensil fork (here an edible fork) according to the invention, characterized in, that the edible eating utensil is separated into at 2 parts and wherein the 2 parts can be reconstituted into one single piece for consumption of the savoury food product.

Fig 2 shows an example of an edible eating utensil, wherein the 2 parts are reconstituted into one single piece for consumption of the savoury food product.

Fig 3 shows an example of a savoury food product (noodle cake) and on top the edible eating utensil (edible fork), characterized in, that the edible eating utensil is separated into at least 2 parts to be reconstituted into one single piece.

Fig 4 shows an alternative example of an edible eating utensil fork (here an edible fork) according to the invention havening a different interlocking system compared to Fig. 1.

The term “packaging unit” according to this invention means a packaging to enclose or protect products for distribution, storage, sale, and use.

The term “savoury food product” according to this invention means a mixture of savoury food ingredients, preferably wherein the savoury food ingredients are selected from the group at least 2 ingredients consisting of starch, flour, fat, oil, salt, vegetables, herbs, spices, proteins or a combination thereof. Preferably the savoury food product is a noodle product, an instant food product, a vegan snack, a dried soup or stew, more preferably a noodle product.

The term “edible eating utensil” according to this invention means a tool, which deliver food into the mouth and which can be eaten or snacked. In an embodiment the edible eating utensil is selected from the group consisting of an edible fork, an edible spoon, or an edible chopstick, preferably an edible fork or an edible spoon, more preferably an edible fork. The edible eating utensil is compostable. In an embodiment, the edible eating utensil comprises 60 to 99wt% of flour (by weight of the total composition), preferable 65 to 97wt%, preferably 70 to 97wt%, preferable 60 to 90wt%, preferably 65 to 90wt%, preferably 70 to 90wt% (by weight of the total composition). The term “flour” according to this invention means the flour is selected from the group consisting of wheat flour, oat flour, maize flour, tapioca flour, rice flour, corn flour, rye flour, potato flour, cassava flour, barley flour, lentil flour, pulses flour, ancient grain flour, millet flour, sorghum flour or combinations of thereof, preferably wheat flour, preferably a combination of wheat flour and millet flour.

In an embodiment, the edible eating utensil further comprises 0.5 to 10wt% of salt (by weight of the total composition), preferable 1 to 8wt%, preferably 3 to 7wt% (by weight of the total composition). The term “salt” according to this invention means sodium chloride, but can also comprise other edible salts capable of imparting or enhancing a salty taste perception, such as potassium chloride.

In an embodiment, the edible eating utensil further comprises 0.5 to 10wt% of sugar (by weight of the total composition), preferable 1 to 8wt%, preferably 3 to 7wt% (by weight of the total composition).

In an embodiment, the edible eating utensil further comprises 0.5 to 25wt% of fibers (by weight of the total composition), preferable 1 to 20wt%, preferably 5 to 15wt% (by weight of the total composition). “Fibers” according to this invention are dietary fibers. Dietary fiber consists of the remnants of edible plant cells, polysaccharides, lignin and associated substances resistant to (hydrolysis) digestion by the alimentary enzymes of humans. The dietary fibers are from vegetables, fruits, cereal or combinations thereof. Dietary fibers are selected from at least one of carrot, beetroot, pumpkin, citrus, wheat, oat, bamboo, tomato, bell pepper, leek, ginger, onion, kale, parsnip, celery, cucumber, courgette, broccoli, kohlrabi, asparagus or combinations thereof, preferably carrot, beetroot, pumpkin, citrus, wheat, oat, bamboo, tomato or combinations thereof.

In an embodiment, the edible eating utensil further comprises 0.1 to 5wt% of fortification (by weight of the total composition), preferable 0.5 to 3wt%, preferably 0.5 to 2wt% (by weight of the total composition). In an embodiment, the fortification is selected from the group consisting of iron, mineral salt or vitamin or any combination thereof, preferably iron or vitamin or any combination thereof.

In an embodiment the edible eating utensil comprises 65 to 97wt% of flour (by weight of the total composition) and 0.5 to 25wt% of fibers (by weight of the total composition). By using an edible eating utensil comprising flour and fibers it has been surprisingly found by the inventors that the sogginess of the edible eating utensil is improved. An improved sogginess of the edible eating utensil is important once a wet product for example a noodle soup is eaten, as the consistency should not change during consumption.

In an embodiment the edible eating utensil comprises 65 to 97wt% of flour (by weight of the total composition), 0.5 to 10wt% of salt (by weight of the total composition) and 0.5 to 25wt% of fibers (by weight of the total composition).

In an embodiment the edible eating utensil comprises 65 to 97wt% of flour (by weight of the total composition), 0.5 to 10wt% of salt (by weight of the total composition), 0.5 to 10wt% of sugar (by weight of the total composition) and 0.5 to 25wt% of fibers (by weight of the total composition).

The term “reconstituted” according to this invention means that it is fixed together, preferably plugged together by an interlocking system.

The term “interlocking system” according to this invention means a mechanical interlocking system.

The term “noodle product” according to this invention means a food product comprising a noodle cake.

The term “noodle cake” according to this invention means noodles, which are cut into suitable lengths and moulded into conventional noodle cake of the required shape before drying or frying. The dimensions of the noodle cakes are chosen to give a cake which may weigh from about 25 to 250g, preferably from about 50 to 150g, more preferably from 50 to 100g. The noodle cake comprises noodle flour, Kansui salts, oil, and optionally wheat gluten.

The term “noodle flour” according to this invention means flour used to prepare a noodle dough. In an embodiment noodle flour means at least one ingredient of wheat flour, oat flour, corn flour, rice flour, barley flour, lentil flour, pulses flour, ancient grain flour, millet flour or combinations thereof, preferably wheat flour. The noodle flour has a particle size of 50 to 400 pm. A finer particle size could mean a high chance of starch to be damaged in the flour leading to higher water absorption. The dough would become sticky and causes operation issues. In addition, noodle would turn sticky, starchy and non-elastic. A noodle flour with a large particle size, on the other hand, needs longer water absorption time and often forms large dough lumps. In an embodiment the noodle flour is standard refined wheat flour. In an embodiment the dried noodle cake comprises 45 to 80 wt% of noodle flour (by weight of the total composition), preferable 48 to 80wt%, preferably 50 to 75wt%, preferably 52 to 72wt% (by weight of the total composition).

The term “kansui salts” comprises a mixture of alkaline salts comprising sodium chloride, sodium carbonate, potassium carbonate and sodium phosphate. In an embodiment the noodle cake comprises 0.2 to 3.5wt% of kansui salts (by weight of the total composition). In a preferred embodiment the kansui salts are dissolved in water to obtain a kansui solution. The term “kansui solution” comprises a mixture of 1 to 15wt% of alkaline salts comprising sodium chloride, sodium carbonate, potassium carbonate and sodium phosphate (based on the total amount of the solution) in 85 to 99wt% of water (based on the total amount of the solution), preferably the kansui solution comprises 3 to 7wt% of alkaline salts and 93 to 97wt% of water (based on the total amount of the solution).

A process to obtain a dried noodle cake comprising the steps of: a) Mixing noodle flour and other dry ingredients with Kansui salts to form an uniform dough; b) Sheeting and slitting the dough to obtain noodle strands; c) Steaming the noodle strands from step b); d) Cutting the noodle strands from step c) and optionally folding e) Frying the noodle strands from step d) in oil or air drying the noodle strands from step d); f) Cooling; In a preferred aspect the present invention pertains to a process for the production of a dried noodle cake comprising 45 to 80wt% of noodle flour (by weight of the total composition), 0.2 to 3.5wt% of Kansui salts (by weight of the total composition), 0 to 7wt% of wheat gluten (by weight of the total composition), 0 to 20wt% of starch (by weight of the total composition) and 1 to 30wt% of oil (by weight of the total composition), the process comprising the steps of: a) Mixing noodle flour and other dry ingredients with Kansui salts to form an uniform dough; b) Sheeting and slitting the dough to obtain noodle strands; c) Steaming the noodle strands from step b); d) Cutting the noodle strands from step c) and optionally folding e) Frying the noodle strands from step d) in oil or air drying the noodle strands from step d); f) Cooling;

In a preferred aspect the present invention pertains to a process for the production of a dried noodle cake comprising 45 to 80wt% of noodle flour (by weight of the total composition), 0.2 to 3.5wt% of Kansui salts (by weight of the total composition), 0 to 7wt% of wheat gluten (by weight of the total composition), 0 to 20wt% of starch (by weight of the total composition) and 10 to 30wt% of oil (by weight of the total composition), the process comprising the steps of: a) Mixing noodle flour and other dry ingredients with Kansui salts to form an uniform dough; b) Sheeting and slitting the dough to obtain noodle strands; c) Steaming the noodle strands from step b); d) Cutting the noodle strands from step c) and optionally folding; e) Optionally pre-drying to remove moisture before frying; f) Frying the noodle strands from step d) or e) in oil; g) Cooling;

The dough mixing time is between 10 to 40 minutes, preferably 15 to 30 minutes. A twin speed mixer is used. The mixing speed is between 50 to 120 rpm. High speed mixing (between 100 to 120 rpm) is recommended during the time the kansui solution is dosed to avoid localized dosing and to ensure homogeneity. For addition of small ingredients like calcium carbonate, fortificant (vitamin and/or mineral) it is recommended to make a pre-blend with noodle flour before addition. The amount of water added has a big influence on dough formation. The moisture content of the dough after mixing should be between 20 to 40%, preferably between 25 to 35%. If too much water is added the dough will be too soft and sticky. If too less water is added the noodle will be brittle, doughy and hard-centered due to insufficient gelatinisation during steaming as degree of gelatinisation depends on moisture content of dough.

The term “sheeting” is a process step wherein the dough is passed through a series of rollers to obtain a final sheet of desired thickness which will then determine the noodle strand thickness. By sheeting the dough a network is developed as pressure is applied. In addition the sheeting removes entrapped air from the dough and therefore reduces porosity and result in less oil uptake.

The slitter/cutter called “kiriha” consists of a pair of grooved cylinders which cut and separate the dough sheet into strands that are trapped in the grooves. These strands are immediately removed by a comb-like scraper, called “kasuri” which is attached in between the two rollers. The width of the noodle strand is determined by Kiriha groove width.

The purpose of steaming is to gelatinize the starch in order to eliminate the raw and doughy taste on the end-product. Steaming time and temperature along with steam pressure affect product quality and are known to the person skilled in the art. Good steaming results to obtain at least 80% starch gelatinisation is giving a better association of starch granules and protein matrix as well as better continuity of protein network. The steaming time is between 0.5 to 15 minutes, preferably 0.5 to 7 minutes. A saturated steam is used. If steaming is insufficient, the final noodle will have a gritty center, doughy and raw wheat after taste (cereal note). Noodle strands coming out of the steamer are hot and tend to stick to the steamer mesh conveyor. This can lead to poor cutting and folding down the line. Therefore, the strands are cooled and slightly dried up using fans or blowers/air knives at the exit of steamer tunnel.

Pre-drying is used to reduce the wet cake moisture content by 2 to 10%. In addition after pre-drying an oil up take reduction by 1 to 8%, preferably 2 to 4% is achieved. A pre drying step is done at a temperature between 50 to 120°C within 15 to 500 sec, preferably at a temperature between 60 to 100°C within 30 to 400 sec. In a preferred embodiment the noodles are pre-dried. Frying is a process wherein moisture from cakes is removed to a desired level and doughy taste is eliminated in the end product. Steamed or pre-dried noodle cakes are conveyed to the fryer buckets which pass through the hot oil bath. The Frying in oil is done at temperatures between 110 to 170 °C and a frying time between 30 to 200 seconds, preferably at temperatures between 130 to 165 °C and a frying time between 40 to 150 seconds. After oil frying the final moisture in the product is less than 10wt%, preferably between 2 to 10wt% (by weight of the total composition). The final product has a water activity < 0.6. The frying is done with palm oil or high oleic oils or combination thereof, preferably palm oil or high oleic sunflower oil or combination thereof.

Air drying is a process wherein moisture from cakes is removed to a desired level and doughy taste is eliminated in the end product. The air drying is done at temperatures between 80-100°C and a drying time between 20-120 min, preferably between 45-75 min; or at temperatures between 100-250°C and a drying time between 1-15 min, preferably between 2-3 min. The final product has a water activity < 0.6.

In an embodiment the fried noodle has an amount of oil in the range of 10 to 30wt% (by weight of the total composition), preferably between 12 to 28wt%, preferably between 13 to 25wt%, preferably between 13 to 19wt% (by weight of the total composition).

Cooling means that the temperature of the noodle after frying or air drying is reduced. It is desirable to have the noodle cake temperature the same as or close to room temperature before wrapping, preferably between 20 to 30°C, more preferably between 20 to 25°C. Otherwise, there may be condensation of water vapour in the packet of noodles, which may lead to mould growth. A side from condensates, hot cakes also cause expansion of air within the pack, subsequently causing difficulty in secondary packaging.

The noodles maybe fried in palm oil due its low cost, ease of availability and high oxidative stability. Nevertheless, consumers are increasingly becoming sensitive to palm oil or palm fat concerns. Many of them perceive palm fat as not healthy due to high amounts of saturated fatty acids (SFA) and many others perceive it as not environmentally sustainable as a lot of news mention that the rain forest is destroyed to grow palm trees. Therefore, in order to provide nutritional benefits, reduction of total fat and/or SFA content in the product is of considerable importance. It is hence essential to explore also other vegetable oils for frying of noodles which are not only economical to produce and easy to handle but are also stable for frying purposes. It should make noodles healthier without compromising on the sensory attributes, and overall quality of the product. In addition, it should also have lower values of process contaminants formed during refining of oils, i.e. glycidyl fatty acid esters (GE) < 1 ppm (preferably < 0.5 ppm) and 3-MCPD < 3 ppm. A suitable oil, for frying comprises the fatty acids C16:0 in the range of 1 to 25 wt% (based on weight of total fat) and C18: 1 in the range of 60 to 90 wt% (based on weight of total fat) and C18:2 in the range of 0.1 to 20 wt% (based on weight of total fat) is a high oleic sunflower oil. In an embodiment the oil comprises C16:0. C16:0 is palmitic acid. In a further embodiment C16:0 is in the range of 1 to 25 wt% (based on weight of total fat), preferably C16:0 is in the range of 1 to 20 wt% (based on weight of total fat), preferably C16:0 is in the range of 1 to 15 wt% (based on weight of total fat), preferably C16:0 is in the range of 1 to 10 wt% (based on weight of total fat), more preferably C16:0 is in the range of 2 to 7 wt% (based on weight of total fat). In an embodiment the oil comprises C18:1. C18:1 is oleic acid. In a further embodiment C18:1 is in the range of 60 to 90 wt% (based on weight of total fat), preferably C18:1 is in the range of 65 to 90 wt% (based on weight of total fat), preferably C18:1 is in the range of 70 to 90 wt% (based on weight of total fat), preferably C18:1 is in the range of 75 to 90 wt% (based on weight of total fat), more preferably C18:1 is in the range of 80 to 90 wt% (based on weight of total fat). In an embodiment the oil comprises C18:2. C18:2 is linoleic acid. In a further embodiment C18:2 is in the range of 0.1 to 20 wt% (based on weight of total fat), preferably C18:1 is in the range of 0.1 to 15 wt% (based on weight of total fat), preferably C18:1 is in the range of 0.1 to 10 wt% (based on weight of total fat), preferably C18:1 is in the range of 0.5 to 10 wt% (based on weight of total fat), more preferably C18:1 is in the range of 0.5 to 5 wt% (based on weight of total fat). In an embodiment the oil of this invention has a melting point of -1 to +5°C and relative density of 0.91. It is preferred that the oil is liquid at room temperature (20°C) to avoid unnecessary heating during storage and transfer of oil into the process, higher storage temperature of oil would already lead to oxidation of oil. Standard commercial available sunflower oil comprising the fatty acids C16:0 in the range of 5 to 8 wt% (based on weight of total fat) and C18:1 in the range of 14 to 40 wt% (based on weight of total fat) and C18:2 in the range of 48 to 74 wt% (based on weight of total fat). Standard commercial available palm oil comprising the fatty acids C16:0 in the range of 39 to 47 wt% (based on weight of total fat) and C18:1 in the range of 36 to 44 wt% (based on weight of total fat) and C18:2 in the range of 9 to 12 wt% (based on weight of total fat). In an embodiment the standard palm oil has a slip melting point between 30 to 50°C and is solid at room temperature (20°C)

Those skilled in the art will understand that they can freely combine all features of the present invention disclosed herein. In particular, features described for different embodiments of the present invention may be combined. Where known equivalents exist to specific features, such equivalents are incorporated as if specifically referred to in this specification.

Examples Example 1 : Process of noodle cake

The noodle manufacturing process involves mixing of noodle flour (wheat flour) and kansui solution in a batch mixer. Noodle line used for the production is from CCK supplier. Dough from mixer is passed through rollers to form two sheets thereafter compounding the two dough sheets into one, reducing dough sheet to a desired thickness through a series of rollers. The final sheet is passed through the kiriha to slit the dough sheet and form the noodle strands, which are then steamed in a tunnel.

The steamed noodles are cut, folded and moulded into pre-dryer. The pre-dryer removes moisture before frying and helps to reduce the oil uptake. The pre-dried noodle cakes are discharged from pre-dryer to frying bucket, which are then passed through a fryer where noodle cakes are fried and moisture is removed. After which, the cakes are cooled to ambient temperature before packing. This process describes a fried noddle. A skilled person can easily adapt the process to obtain an air dried noodle cake. For example an air dried noodle cake has no step of pre-drying and oil frying. The formed hollow three-dimensional space of the dried noodle cake is done during frying of the noodle strands or air drying of the noodle strands by using a modified basket having a heightening in a desired form on the basket base, preferably having a centric heightening on the basket base. It is similar like a punch or die or stamp.

Below table shows details of all the process steps with the process parameters: Water activity measurement

Water activity is measured with AquaLab instruments 4TE and 4TEV connected to PC with Aqualink 4.0 software . Measurement is carried out at 25.0 ± 0.5°C according to validated on the official AOAC method 978.18

Peroxide Value (PV) measurement

Peroxide Value (PV) in the samples is analyzed as per internal LI based on AOCS method Cd 8b- 90 and can be applied to animal and vegetable oils and fats. It is the quantity of all the substances in terms of mill equivalents of peroxides per 1000 grams of sample that oxidize potassium iodide under the operating conditions. These substances are generally assumed to be peroxides or other similar products of fat oxidation.

Total Polar Material (TPM) measurement

TPM is measured using rapid method with hand-held probe (Testo 270) which is based on principal of capacitive measurement. This is validated with standard method, ISO 8420. TPM gives the value of total polar compounds in oil generated during frying process.

Free Fatty Acid Measurement Free Fatty Acids (FFA) in the samples was analysed as per LI 03.516-3. This method corresponds to the International standard method ISO 660:2008 - Animal and vegetable fats and oils-Determination of acid value and acidity with minor modifications. It is applicable to edible oils and fats, and the extracted fat. FFA’s are generally formed due to the presence of moisture in the foods exposed to oil. The present method determines the amount of these FFA’s formed by titration against a base, and generally expressed as percent oleic acid, unless otherwise stated.

Examples 2-5:

Examples 2 to 5 are prepared according to example 1.

*0- No off note, 5- Very high off notes (Flavor and Aroma); 20 panellists tested.

Example 6: Process for edible eating utensil and packaging the savoury food product. The edible eating utensil manufacturing process involves mixing of 95wt% flour (wheat flour or any other type of flour, preferably wheat flour) with 5wt% of salt. Water in an amount of 40% has been added to the dry mix of flour and salt to obtain a dough. This dough is moulded in a shape of a fork and baked in an oven. Below table shows details of all the process steps with the process parameters:

The edible eating utensil it is put on top of the savoury food product having direct contact to the savoury food product and not separately packed. The savoury food product and the edible eating utensil are packed to one packaging unit.

Example 7: Edible eating utensil with improved sogginess

Example 7 is prepared according to example 6. Water in an amount of 40% has been added to the dry mix of the composition above to obtain a dough. This dough is moulded in a shape of a fork and baked in an oven. The 2 parts of the edible eating utensil it is put on top of a noodle product having direct contact to the savoury food product and not separately packed. The savoury food product and the edible eating utensil are packed to one packaging unit. 7 internal experienced panellists rated the sogginess of the edible eating fork of example 7 as being improved by eating a noodle soup as compared to an edible eating fork using example 6. Example 8: Plant-based meat balls and edible eating utensil as packaged savoury food product

Plant-based meat balls are produced according to US2015/0056346. The plant-based meat balls are put in a cup and on top the edible eating utensil according to the invention and as described in example 7 is placed. Afterwards the cup is closed by a lid (top cover) to result in a packaged savoury food product. Example 9:

7 internal experienced panellists compared the convenience and handling of a reconstituted fork compared to a not reconstituted fork having otherwise the same design during eating. All panellists rated the reconstituted fork better as the handling is similar like a standard fork compared to the not reconstituted fork. It was more difficult to eat with the not reconstituted fork as the length is shorter compared to the reconstituted one and therefore the handling/gripping is uncommon.