Abstract: One embodiment is a composition comprising water; starch; natural fibrous materials; one or more additives to improve certain properties such as heat transfer, microbial resistance, scavenging activity or shelf life; a mold release agent; flavoring agents; coloring agents; and/or wax emulsions, proteins, or other natural polymeric compounds to adjust the product properties for particular applications.

Abstract: Some embodiments of the invention generally relate to a moisture barrier coating that is biodegradable and compostable. Some embodiments also relate to a coating that is dual ovenable. Such coatings may be used to increase moisture resistance and provide non-stick or release characteristics when applied to biodegradable and compostable disposable food packaging and food service items. In some embodiments, a plasticizer, an amide wax and optionally a rosin are added to a cellulose-ester-based coating to increase moisture resistance. In other embodiments, a biodegradable polymer, an amide wax, optionally a plasticizer, and optionally a rosin are added to a cellulose-ester-based coating to drastically increase moisture resistance. In still other embodiments, phospholipids or medium-chain triglycerides or increased levels of amide wax may be added to the either of the embodiments above to provide enhanced release characteristics.

Abstract: One embodiment of the present invention provides a partly-biodegradable system, which comprises a non-biodegradable portion and a biodegradable portion wherein the non-biodegradable portion is easily separated from the biodegradable portion for disposal of the system. In certain embodiments, the system further comprises a cover layer of non-biodegradable film which adheres to the first non-biodegradable portion to form a sealed compartment for food or drink reservation.

Abstract: The present invention relates to a method for producing baked goods and a mold apparatus having a cavity in a desired shape for use in said method, the mold apparatus comprising a gap that allows for venting of vapor produced during heating or baking of a mixture in the mold apparatus but does not allow any significant amount of the mixture to escape from the cavity of the mold apparatus via the gaps.

Abstract: One embodiment of the present invention is a composition for use in making edible biodegradable containers comprising water, pregelatinized and native starch, a first protein or natural polymeric compound, natural fibers, a wax emulsion, a mold release agent, a flavoring agent, and a coloring agent, wherein the composing consisting essentially of food grade materials.

Abstract: One embodiment of the present invention provides a partly-biodegradable system, which comprises a non-biodegradable portion and a biodegradable portion wherein the non-biodegradable portion is easily separated from the biodegradable portion for disposal of the system. In certain embodiments, the system further comprises a cover layer of non-biodegradable film which adheres to the first non-biodegradable portion to form a sealed compartment for food or drink reservation.

Abstract: The present invention relates to a method for producing baked goods and a mold apparatus having a cavity in a desired shape for use in said method, the mold apparatus comprising a gap that allows for venting of vapor produced during heating or baking of a mixture in the mold apparatus but does not allow any significant amount of the mixture to escape from the cavity of the mold apparatus via the gaps.

Abstract: The present invention relates to a composition for use in making a starch-based food or beverage container, the formulation allowing the container to be water resistant for a usable amount of time without the need for coatings or similar. An embodiment of the formulation comprising water, native and pregelatinized starch, an insolubilizing compound, proteins or natural polymeric compounds, fibers, a wax emulsion, and a fiber-sizing agent.

Abstract: The present invention relates to a method for producing baked goods and a mold apparatus having a cavity in a desired shape for use in said method, the mold apparatus comprising a gap that allows for venting of vapor produced during heating or baking of a mixture in the mold apparatus but does not allow any significant amount of the mixture to escape from the cavity of the mold apparatus via the gaps.