Abstract: The present invention relates to the field of biodegradable, ecologically-friendly consumer goods. In particular, the invention provides a pasta structure comprising at least one enzyme capable of stabilizing the pasta structure, wherein the enzyme is selected from the group comprising a carboxylester hydrolase, a transglutaminase, an oxidase or an oxygenase. The enzyme may reduce or prevent the loss of starch from the pasta when the structure is contacted with water. The pasta structure is suitable for use as a food handling device and may e.g. have the shape of a straw, a bowl, a cup, a plate, a spoon, a fork, a knife, ajar, a funnel, a swizzle stick or a cone. It typically comprises water and wheat selected from the group comprising Triticum aestivum, Triticum durum, Triticum dicoccum, Triticum spelta, Triticum monococcum and a mixture thereof.

Abstract: The present invention relates to a method for conditioning plant seeds (3) for disintegration and to a system (1) for disintegration of plant seeds (3), comprising a conditioning system (2) for conditioning the plant seeds (3), a disintegration device (4) for disintegration of the conditioned plant seeds (3), and a separating device (5) for separating different fractions of the disintegrated plant seeds. In order to provide a method and a device which facilitate the subsequent disintegration of the plant seeds and positively influence the behavior of the plant seeds during the disintegration process, according to the invention, the plant seeds (3) are exposed to an electrical field, or the conditioning system (2) has a capacitor (6) for generating an electrical field that acts on the plant seeds (3).