Straw

Abstract

Disclosed is an edible vegan straw 100. An elongate body of the straw has an outer surface defining a conduit 21 for liquid to flow from a first end 20 to second end 30 of the straw. A porous material

Description

The present invention concerns drinking straws, particularly multi-purpose drinking straws. Introduction Single-use plastic in everyday social practices poses a significant environmental challenge. It contributes to pollution and harms ecosystems. Reducing single-use plastic is imperative for sustainability. Plastic cutlery, particularly straws, has become a particular environmental issue. Globally, millions of straws are used daily, contributing significantly to plastic pollution. Plastic straws contribute significantly to plastic pollution, harming marine life and ecosystems. In response, governments, businesses, and communities worldwide are implementing bans or restrictions, fostering a shift toward alternatives like paper and bamboo. However, in order to prevent them dissolving immediately and remain functional for at least a few minutes, they are typically coated in a protective material and are not recyclable. Edible straws are seen as an alternative to plastic straws and offer unique features catering to diverse preferences and can be made from a combination of sugar, corn syrup, pasta, and rice. However, these straws are either brittle, easy to break, quick to dissolve, not palatable. Furthermore, the production of such edible straws typically uses animal-based gelatines which are used to provide gelling-agent. These prevent the straws from being brittle and therefore breaking, particularly during transportation. The problem with using animal gelatines is that the straws inherently become non-vegan, vegetarian or halal friendly. Milk and gelatines are also allergens and are not suitable for all consumers. Another consumable straw product that is currently available involves the use of a flavouring contained within the straw. A plastic straw is typically crimped at each end to constrain a flavouring product provided in the form of small balls or granules within the internal space inside the straw. As liquid is drawn through the crimped end of the straw in use, the flavouring dissolves or mixes with the drink to add flavour. A common version of such a product is targeted at drinking milk, i.e. 5 so as to create a flavoured milk upon use. However, such products suffer the same problems as identified above in that they require single use plastic and are not suitable for vegan use. The flavouring residue left inside the straw after use also renders the product typically unsuitable for recycling. 10 It is the aim of the present invention to eliminate or mitigate one or more of the above-mentioned problems. Summary of invention According to one aspect of the invention there is a drinking straw as defined in claim 1. According to another aspect of the invention there is a method of manufacturing a vegan edible straw as defined in claim 16. According to another aspect of the invention there is a drinking straw comprising porous material defining a conduit of the drinking straw, wherein the porous material comprises a flavouring arranged to flavour liquid flowing along the straw in use. According to an aspect of the invention, there is provided a vegan edible drinking straw. The drinking straw can be devoid of animal-based gelatine. The conduit provides passage for the transport of a fluid, i.e., a liquid or beverage. The straw may have a middle portion for providing the conduit. The straw may comprise first, and second ends located at opposite ends of the straw, i.e. of the middle position. The first and / or second ends may provide an inlet and / or outlet for the conduit allowing for fluid to enter and exit the straw. The straw may comprise a body portion, where the middle portion, first and / or second ends may form part of the body. The straw may comprise a material or structure within the conduit which resists the flow of liquid along the conduit. The straw may comprise a material or structure within the conduit which defines a liquid-washed internal surface area that is significantly greater than that of an open conduit or simple tube. The structure may define a tortuous flow path along the conduit. The structure within the conduit may comprise a plurality of internal walls, baffles, conduits, and / or a porous structure. The straw, e.g. the body thereof may be edible, optionally, vegan-edible or vegetarian-edible or halal-edible. The straw may be free of animal-gelatines, or animal products in general, including, eggs or milk or cheese or any dairy products. Some embodiments may comprise animal products such as animalgelatines, i.e. pork or beef gelatines, milk, eggs or cheeses. The straw, e.g. the body thereof, may comprise a plant-based or naturally derived gelatine such as Agar Agar, Pectin, Carrageenan, Xanthan gum, Guar gum, Arrowroot, instant clear gel, Alginates, Kudzuof, or any combination thereof. The straw may be flexible due, at least in part, to the gelatine alternatives. Alternatively, the straw may be stiff, e.g. being brittle, crispy or crunchy. The tubular outer surface may be of different stiffness than the material within the conduit. The straw maybe substantially straight. The straw, e.g. the body thereof may comprise a flavour agent, which may be a releasable flavour agent, configured to flavour the fluid, e.g. the beverage in the conduit. The flavour agent may be dissolvable such that it is soluble upon contact with a liquid. The flavour agent may be provided as a surface coating and / or structurally within the straw, e.g. part of the body, and may be contained within pores of the body. The straw, e.g. the body thereof may comprise one or a plurality of channels configured for transporting fluid through the straw. The channel(s) form at least part of the conduit. The channel(s) may extend between the first and second ends, i.e. through the middle portion. The channel(s) may comprise openings configured to allow fluid, i.e. a liquid / beverage to pass through the straw. The opening(s) may be located on the first and / or second ends. The plurality of channels may extend in parallel to at least one other, or all the other channels. The straw, e.g. the body thereof may be porous such as to permit the flow of fluids, both liquids and gases, through the inside of the body itself, separately of any channels which may be present. The body therefore may be formed of a plurality of interconnected pores that provide a flowpath which may form the conduit. The pores may be configured, i.e. be of sufficient size and density to permit the beverage to flow. Openings that provide entry into the conduit define intake regions. Hence the channel openings and / or pores may collectively define an intake region. The intake region may be present on any of the first end, second end, the middle portion (e.g. the external surface or internal surface thereof). The porosity may be substantially uniform across the body, i.e. the pore size and density are substantially the size across the length and or thickness of the body. The body may have regions of different porosity, for example first and second regions where the first region has bigger and / or greater density of pores. The body may be substantially solid, i.e. not comprise pores. According to another aspect of the invention there is an edible flavour changing member. The edible flavour changing member is at least partially submerged into a beverage before drinking. The edible flavour member comprises a body and flavour agent as described above. The flavour agent is dispersed into a drink. The body can then be consumed. The flavour member doesn’t function as a straw and so doesn’t require a conduit for transporting a drink as described above. More complex and aesthetic designs are therefore possible, for example cubes, pyramids, animal shapes, cartoon characters. The body composition may comprise any individual or combination of: a) Sugar: 50-97 wt% b) Water: 3-40 wt% c) Starch, eg corn starch 1-5 wt% d) gelatine, eg plant gelatine such as Agar Agar: 1 -10 wt% e) stabiliser: 0.5-5 wt% f) glycerine 0.5-5 wt% g) Flavour agents 0.1-5% wt% h) Colour agents 0.001-1 wt% i) Citric Acid 0.001-1 wt% j) Leavening agent 0.1-0.5 wt% Sugar is the primary constituent in most practicable embodiments however, other structural edibles can be used such as any plant starches or sugar alternatives. According to another aspect of the invention there is an extruding die for producing a straw, comprising, an outer die member configured to shape the external surface of the straw, and a plurality of inner die members each configured to impart a channel into the straw. The inner die member may extend in a longitudinal direction and may be parallel to one another. The inner die members extend into the tubular outer die member and may be substantially the same length as each other or the outer die member. The inner die members may have the same size and shape, i.e. the same diameter. The inner and outer die members may be uniform along the longitudinal direction. There may be between 2-50 inner die members, optionally between 2-10 inner die members, optionally between 2-5 inner die members, optionally between 2-3 inner die members, optionally 3 inner die members. The inner and outer die member may be cylindrical-shaped. The inner die member may extend from a base plate. According to another aspect of the invention there is a method of manufacturing an edible straw, which may be a vegan edible straw. The manufacturing process may comprise any combination of the following steps. a) Mixing b) Kneading c) Extruding d) first cooling stage e) Cutting f) Settling g) second cooling stage h) Packaging i) Storing / Transporting In some embodiments the straw dough is extruded. In other embodiments, the dough may be formed into a patty and rolled into a straw shape, i.e. instead of extruding. A plurality of channels may be formed into the dough, they may be formed through a die, or cut into the dough once hardened (e.g. drilled). Any of the optional or essential features defined in relation to any one aspect of the invention above may be applied to any further aspect, wherever practicable. Those optional feature combinations have not been explicitly repeated only for conciseness. Workable embodiments of the invention are described in further detail below, by 5 way of example only, with reference to the accompanying drawings, of which: Figure 1 shows first embodiment of a vegan edible straw. Figure 2 shows the first end of a vegan edible straw. Figure 3 shows a perspective view of second vegan edible straw. 10 Figure 4 shows a vegan edible straw in a beverage. Figure 5 shows the manufacturing process of a vegan edible straw. Detailed description The invention is now described by way of the embodiments shown in figures 1-5. Figure 1 shows a vegan edible drinking straw 100 configured to transport a beverage, e.g., water, milk, fizzy drinks, between its first 10 and second 20 ends. In use, the user drinks the beverage by locating their mouth around the second end 20 and applying a suction force to draw the beverage from the first end submerged in the beverage. The straw therefore provides a conduit for the transport of liquid between the first and second ends. The straw 100 comprises a body made from a vegan edible material. Once the beverage has been consumed, the user can simply eat the straw instead of throwing it away, thereby reducing waste. The straw therefore doubles as both a straw and a snack. The straw is formed without any animal products, particularly animal gelatines, meaning that it can be consumed by vegetarians and vegans, and yet still provides sufficient time before dissolving to function as a straw. The straw 100 comprises a releasable flavour agent to flavour the beverage as it passes through the body. The body The body is made from a material that provides the strength and rigidity to enable it to function as a straw but is also digestible so it can be eaten. The composition of the straw is described below, but the body comprises sweeteners and flavourings to improve taste. The body comprises a middle portion 10 which is elongated in a longitudinal direction that extends between first and second opposing ends. The middle portion is cylindrical along the longitudinal axis, meaning it has a circular cross-section. It may instead have alternative cross-section shapes, for example, triangular, square, pentagonal, hexagonal or other curved cross-sections. Any such shapes may provide the desired ‘tubular’ form of the conduit. The cross-section may comprise anywhere between two and ten straight and / or curved sides. The middle portion 10 has an external surface that extends around the outside of the body in the longitudinal axis. The straw 100 has a substantially uniform cross-section along its length. However, some embodiments may comprise bending regions or flexible regions allowing the straw to be bent, e.g. angled straws. The body provides a conduit for liquid, e.g. a beverage, to pass through the straw. The conduit may take the form of a channel 21 that extends between an opening in the first end and a corresponding opening in the second end. The channels therefore provide the conduit to move a beverage from the first to the second end. There may be a plurality of channels 21, for example, between 2-10 channels each comprising an opening on the first end and a corresponding opening on the second end. Figure 2 shows the first end 20 of the straw shown in figure 1 that comprises three channels 21. Each channel is formed as a separate borehole into the otherwise substantially solid body, meaning that channels are not connected and are independent of one another. The straw 100 is tubular where there is at least one channel present. Singled-channelled straws are annular shaped. The channels may have a diameter of 1 -10mm depending on the number of channels and diameter of the straw. The outer diameter of the straw may be between 5-20mm, optionally between 8-12mm, optionally 10mm. The channels may be straight, i.e. cylindrical, such that they each have uniform cross-section along the length of the body. However, they may have non-uniform cross-sections, for example, e.g. helical / spiral, cannulated shaped, or have a twist. Both the uniform and non-uniform shapes can be imparted via a die during extrusion, or by cutting / drilling into the body. Figure 3 shows another embodiment of the straw comprising 41 channels. This is purely an example to show that a variety of number / density of channels is achievable according to examples of the invention. For example, if the size of the channels is relatively small, e.g. and the number of channels relatively large, it may be possible to define an interior of the straw that is porous by way of the channels only (e.g. where the material inside the conduit, i.e. between the channels, need not itself be porous in nature). The body in this example is porous so that both fluids and air can enter and exit the body at regions other than the channel openings. The user can also drink the beverage by sucking the fluid through the body itself. Hence, the conduit is also formed via the network of interconnected pores in the body. As the user sucks on the straw, a suction force moves the beverage into the body via a pore on the body’s surface (i.e. an external surface), and then continuously through neighbouring / adjacent pores until it reaches the users mouth. Capillary action reduces the suction force required to move the beverage through the body, specifically, the beverage uses surface tension to resist gravity. Also, a barrier is formed once the body is saturated with the beverage (i.e. once the pores are substantially full of fluid that prevents air being drawn though the pores as the user sucks). Hence, when the user sucks on the straw, the beverage can be drawn through any region the body which is submerged in the beverage and has available open pore sites that allow fluid to enter the body structure, which may be any of the middle portion, first end and second end. Parts on the body which permit the beverage to enter the straw define an intake region. The intake may comprise the pores and / or the channel openings. As the body is completely porous, the external surface of the middle portion may also form part of the intake, i.e. the beverage can be drawn into the body through the external surface when submerged in the fluid. It should also be clear that both the first and second ends will also be porous and so the intake may comprise the entire area of the either the first 10 and / or second 20 ends. In the embodiment shown in figures 1 -4 the intake region is the lower part of the external surface of the shell proximal to the first end (i.e. the channels and pores). Other parts of the body, e.g. the non-intake region may be configured to prevent fluid being drawn in through pores, for example, they may be coated with liquid impermeable coating, and / or the porosity of the body change (i.e. be discontinuous) along its length, i.e. the body may comprise both a porous and non-porous region. The body may have an amorphous crystal structure which defines the pores. Hence the density of the straw may be less than its constituent components, for example, it may be less dense than sugar i.e. less than 700 kg / m3, less than 600 kg / m3, less than 500 kg / m3, less than 400 kg / m3. The pores may be between 0.1mm-2mm in size / width (e.g. an average pore size over the body), optionally less than or equal to 0.2mm, 0.3mm, 0.4mm, 0.5mm, 0.6mm, 0.7mm, 0.8mm, 0.9mm, 1mm or 1.5mm. Some embodiments may not have any channels (i.e. the internal volume of the body substantially full of the porous material, and so neither the first or second ends have a discernible opening) and the conduit is formed solely by the porosity of body material alone allowing fluid to move from the bottom to the top of the straw. The body has sufficient length to allow it to be grasped / handled by the user while also being sized to reach the beverage at the bottom of the drink’s receptacle. The body shown in figure 1 is 20cm in length (i.e. along its longitudinal axis) and so is suitable for use with the vast majority of drinking receptacles. However, the straw may be longer or shorter depending on the application of use. Hence it be at least 5cm in length, or at least 7cm in length, or at least 10cm in length, or at least 15cm in length, or at least 20cm in length or at least 30cm in length. It may be 50cm or less in length, or 40cm or less in length, or 30cm or less in length, or 20cm or less in length. The straw flavours the beverage as it moves through the conduit. Flavour is added through a flavour agent which is dispersed through the body i.e. is formed therein during the manufacturing process and is at least partially soluble such as to dissolve into the beverage as it passes through the straw. The straw maybe selectively releasable upon other stimuli, for example temperature, pH etc. The flavour agent may be a surface coating provide on the interior of the straw, for example in the channels. The coating may also be present on the external surface of the body. The flavour agent may be configured to flavour the beverage held in the receptable (i.e not yet sucked through the straw). The flavour agent may provide any fruit or fruit combination flavours such as strawberry, banana, mango, a blackcurrant etc. It may provide non-fruit-based flavours such as chocolate, cola or bubble-gum etc. Composition The body is comprised of a blend of ingredients which allow it to function as both a straw and a tasty snack. Below is a table showing the composition ranges of ingredients for a typical straw. Table 1: GeMne-free sugar edible straw typical composition by wigM% Ingredients Weight % Sugar SO - 85% Water 5 - 15% Com starch 1-2% Agar agar 1 - 2% Stebibzer 0..5 -1% Glycerin 6.5 -1% Flavoring 0.1 - 0 5% Color 0.01 -0.1% Citric acid 0..01 - 0..1% 1. Sugar (80-85%) The primary component of the edible straw, sugar, constitutes between 80-85% of the composition, although can be between 70-95%. This high percentage of sugar serves not only as a sweetening agent but also as a foundational element providing structure and mouthfeel. Various sugar sources such as cane sugar, beet sugar, date sugar, brown sugar, corn syrup, fruit sugar, and Stevia can be used, offering flexibility in formulation to cater to diverse preferences. Other structural components can be used in part to replace or reduce the amount of sugar, for example, starches, rice, pastas, wheats etc. 2. Water (5-15%) Water plays an important role in forming the body of the edible straw mixture. Its percentage, ranging from 5-15% (optionally 5-25%), influences the viscosity and consistency of the dough, ensuring the proper amalgamation of other ingredients. This water content is important to achieve the desired texture during the extrusion and cooking stages. 3. Corn Starch (1-2%) Corn starch, at a percentage of 1-2%, acts as a thickening agent, contributing to the structural integrity of the straw. It aids in achieving the desired consistency and preventing the straw from becoming overly porous. 4. Gelatine substitute - Agar Agar (1-2%) Agar Agar, a plant-based gelatine substitute, features prominently in the composition, ranging from 1-2%. This ingredient is responsible for imparting a gelling property to the straw, ensuring that it maintains its form when immersed in beverages. Agar Agar, derived from seaweed, aligns with the growing demand for plant-based alternatives. While the current embodiment uses Agar Agar, other gelatine substitutes can be used, including Pectin, Carrageenan, Xanthan gum, Guar gum, Arrowroot, instant clear gel, Alginates, Kudzuof, or a combination thereof. 5. Stabilizer (0.5-1%) Stabilizer such as Carboxymethylcellulose, present at a percentage of 0.5-1%, acts as a stabilizing agent during the manufacturing process. It contributes to the overall texture and consistency of the straw, preventing undesirable variations and ensuring uniformity in each straw produced. 6. Glycerin (0.5-1%) Humectant Glycerin, within the range of 0.5-1%, serves a dual purpose. It imparts a subtle sweetness to the straw while also acting as a humectant, retaining moisture and preventing the straw from becoming overly dry or brittle. 7. Flavouring (0.1-0.5%) The flavour agent component, present at a percentage of 0.1 -0.5%, adds a distinctive taste profile to the edible straw. This category encompasses a diverse range of options, including cocoa powder, coffee, aromatic oils, nut butter, ginger, vanillin, cinnamon, spices, fruit extracts, and natural flavourings. The choice of flavouring allows for customisation and the creation of a broad spectrum of taste options. 8. Colour (0.01-0.1%) Food colours agents, are introduced in controlled quantities ranging from 0.01-0.1%. These colours are responsible for the visual appeal of the straw, enhancing its aesthetics and offering a diverse range of options to align with various preferences. 9. Citric Acid (0.01-0.1%) Antioxidant Citric Acid, at a percentage of 0.01-0.1%, serves a preservative function, extending the shelf life of the straw by inhibiting oxidative processes. It ensures that the straw maintains its freshness and quality over time. The technical breakdown of the edible straw composition provides a comprehensive understanding of the intricate balance and synergy between each ingredient. This meticulous formulation not only meets the sensory expectations of consumers but also aligns with the contemporary emphasis on sustainable and plant-based alternatives. The versatility in ingredient choices allows for innovation, catering to diverse taste preferences and dietary considerations. 10. Leavening agent (0.1%-0.5%) Leavening agents (not shown in table 1) can be used to control the porosity of the body. Some leavening agents include, baking soda, baking powder, and cream of tartar. The agent reacts chemical to release gas, e.g. co2 which creates pores in the body once hardened. Leavening can be achieved mechanically during the kneading step in manufacturing process where air is introduced and trapped into the dough trapping air within the mixture, which expands when exposed to heat resulting in a porous finished product. Leavening can be achieved through either mechanically or chemically or a combination of both. It should be noted that the straw is made from entirely non-animal sourced products and so is vegan, vegetarian and Halal friendly. Specifically, no animal products such as animal gelatines, dairies (i.e. milks and cheeses), or eggs are used. As mentioned, plant-based gelatine substitutes are used to gel the body instead of animal gelatines. Any plant-based substitute that can provide gelling can be used including Agar Agar, Pectin, Carrageenan, Xanthan gum, Guar gum, Arrowroot, instant clear gel, Alginates, Kudzuof, or a combination thereof. However, it is envisioned that Agar Agar will be used in most embodiments due to its desirable characteristics and growing demand, meaning that it is increasingly becoming more economically viable. Some of the specific benefits and properties that make Agar Agar a suitable choice for the straw provided are below. Functionality: Agar Agar, extracted from seaweed, boasts exceptional gelling properties that closely mimic those of gelatine. Its ability to form a stable gel across a broad temperature range, including room temperature, distinguishes it. This functional aspect is particularly crucial in applications like edible straws, where maintaining form and structure during use with cold or room-temperature beverages is imperative. Plant-Based and Vegan-Friendly: Responding to the escalating demand for plantbased and vegan-friendly alternatives, agar agar aligns seamlessly with these dietary preferences. Traditional gelatine, derived from animal collagen, raises concerns among vegetarian and vegan consumers. Agar agar, being plant-derived, addresses these concerns without compromising on performance or sensory attributes. Economic considerations: Economics play a role in the selection of a gelatine substitute, especially in large-scale industrial applications. Agar Agar is becoming increasingly economically advantageous over time. Its efficient gelling properties mean that lower quantities can achieve the desired results, translating into cost savings for manufacturers. Additionally, Agar Agar’s extraction process from seaweed is relatively straightforward and does not involve complex procedures, contributing to its cost-effectiveness. The availability of seaweed resources in abundance further supports the economic viability of Agar Agar as a gelatine replacement. Availability and Sustainability: Agar Agar’s availability is also an important factor contributing to its widespread adoption. Seaweed, the primary source of Agar Agar, is abundantly found in oceans worldwide. This ubiquity ensures a stable and consistent supply, mitigating concerns related to fluctuations in availability that might be associated with other substitutes. Furthermore, the cultivation of seaweed for Agar Agar production aligns with sustainability goals. Seaweed farming has a minimal environmental impact, as it requires no additional land, freshwater, or synthetic inputs. This sustainability aspect resonates with the growing consumer demand for eco-friendly and ethically sourced ingredients. Allergen-Free and Health Considerations: Unlike some gelatine substitutes that may trigger allergies, Agar Agar is generally well-tolerated. It is free from common allergens, making it suitable for a broader consumer base. Additionally, Agar Agar exhibits some health benefits, such as serving as a good source of fiber. These aspects contribute to its appeal for health-conscious consumers. Versatility in Applications: Agar Agar’s versatility extends beyond its use in edible straws. It finds applications in a wide array of culinary creations, including desserts, jellies, and confectionery. This versatility makes Agar Agar a valuable ingredient for manufacturers seeking flexibility in product development. Clean Label and Consumer Perception: Agar agar aligns with the clean label trend, characterised by a preference for natural and minimally processed ingredients. Its plant-based origin resonates well with consumers seeking transparency in product formulations. The perception of Agar Agar as a natural, wholesome ingredient enhances its marketability. Temperature Stability and Storage: Agar agar exhibits stability across different temperature conditions. It withstands variations in storage and transportation without compromising its gelling properties. This stability ensures that products containing Agar Agar maintain their quality, particularly during distribution and retail. Manufacturing process Figure 5 shows an exemplary method of manufacturing the straw, comprising the steps of: a) Mixing b) Kneading c) Extruding d) Cooling e) Cutting f) Settling g) Cooling h) Packaging i) Storing / Transporting a) Mixing The ingredients are mixed in the composition ranges listed above to provide a uniform mixture such that the finished straw has a homogenous consistency The vessel is used to mix the dry ingredients such as corn starch, stabiliser, flavouring, food colour, leavening agents and citric acid. The conditions such as temperature and pH are controlled. The temperature of the dry mixer is between 20-30°C. Citric acid serves a dual purpose, enhancing the flavour profile of the straw while extending their shelf life through its preservative properties. A separate mixer is provided for wet-mixing, typically for the sugar-water mixture which is one on of the core components and represents the largest component by weight of the mixture. These mixers are equipped with advanced features that enable precise control over stirring speeds, ensuring the gradual and uniform dissolution of sugar in water. Once sugar is dissolved in water plant-based gelatines, i.e. Agar Agar, and glycerin are added. The mixing of both the wet and dry mixers is automated such that there is a gradual addition of each or specific ingredients. Specifically, corn starch, agar agar, stabiliser carboxymethylcellulose, and humectant glycerin are introduced in a controlled manner, minimising the risk of clumping or uneven distribution. This expedites the process and also contributes to the overall uniformity of the mixture. b) Kneading This process produces a uniform distribution of ingredients and the formation of a stable dough with optimal consistency. The Agar Agar acts as a gelling agent, imparting stability and structure to the dough, while glycerin retains moisture, ensuring a soft and chewy texture. Additionally, the inclusion of stabilizers prevents crystallization and maintains the dough’s consistency over time. The wet and dry ingredients are feed to the kneading machine in controlled manner, i.e. gradually to ensure uniformity. The temperature of the kneading machine is between 25-35°C, although can be as much as 70°C depending on the composition. Flavour agents and colour agents are also added to the dough kneading machine, although they can be added earlier during the mixing phase to either the dry or wet mixers. The flavour agent may comprise cocoa powder, aromatic oils, cinnamon, coffee, nut butter, ginger, vanillin, spices, fruit extracts, natural flavourings or any combination thereof. Stimulants such as caffeine may also be added. The addition of colour serves not only an aesthetic purpose but also aids in brand recognition and product differentiation. Automated colour adjustment mechanisms are integrated into the production line to meticulously control the hue of the straws. c) Extrusion The dough is transferred to an extruder which in parts the cylindrical shape onto the straw, e.g. the body thereof. The extruder die also comprises at least one inner die member to impart the channel on the body giving the straw its annular shape. There may be a plurality of a inner die members which impart a corresponding number of channels into the body. For example, the inner die may be cylindrical or cannulated, or helical shaped. The temperature of the extruder is typically held at 25°C although can be anywhere up to 70°C. After extruding the straw body, the resulting product may be sprayed or otherwise coated (e.g. by dip coating) to provide an outer layer or coating, which may dry to form an outer surface which is impervious, or more impervious, to liquid penetration. The product may be sprayed with a sugar solution for example. The outer surface may comprise a colourant and / or flavouring as required. The outer surface may degrade / dissolve when in contact with a liquid in use but would ideally remain intact for the required duration of beverage consumption, e.g. 5 minutes to 30 minutes. d) Cooling / hardening The extruded dough which forms the body is then cooled, typically to around 10°C, to allow it to set and hold its shape. The cooling can be passive or active, and comprise fans, air coolers, air conditioning, refrigeration or any combination thereof. The cooling process can be controlled and automated such that there is a gradual decline temperature from the extruder. Controlling the temperature in this way mitigates deformities forming in the body which would otherwise lead to non-uniform consistency. In other examples, different hardening steps could be used. For example, if the extruded dough has a moisture content than is suitable at the extruding step, the moisture may be driven off by active heating, or else air drying for a suitable time period after extrusion, i.e. prior to packaging step. e) Cutting The dough is cut to the desired length, which may be between 5-30cm, typically 20cm, once it has set. An automated conveyer feeds the cured dough under a cutter which slices it into a plurality of body sections. It’s important that the dough has, at least in part, cured / been cooled before cutting. f) Settling The body sections are subjected to a settling phase, which may involve heating or cooking which a transformative in shaping the texture, flavour, and overall quality of the straws. This may be done instead of, or in addition to, the above hardening stage. The body sections are heated to around 80°C for a period of between 5-20mins. The water content of the straws is reduced by 10-12% during this time. The settling phase may comprise a coating stage, for example dip coating. The coating may provide flavour and be used as a seal to preserve the quality of the straw. The coating may also close certain pores, e.g. at the outer surface of the straw to prevent undesired airflow into the body. This coating stage may be in addition to, or instead of, the optional coating step discussed above. The applied coating can form an outer surface which is impervious, or more impervious, to liquid penetration, at least for the intended period of beverage consumption, as discussed above. g) Cooling The bodies may be left again to cool upon completion of the settling phase. h) Packaging 5 The straws are then wrapped to preserve freshness and flavour. They may be individually, or group wrapped. The wrapping may be paper or foil wrapping. The straws may be flow-wrapped. The wrapping may be edible, i.e. vegan edible. 10 The wrapper / packaging is preferable moisture impervious to preserve the structure of the straws therein during transport, distribution and / or retail steps. i) Storing / transport 15 The straws are then boxed and stored, ready for transportation.

Claims

1. An edible straw, comprising, an elongate body having an outer surface defining a conduit for liquid to flow from a first end to a second end of the straw,the body comprising a porous material within the outer surface having a flavour agent configured to flavour a liquid flowing along the conduitwherein the outer surface and porous material consist of vegan edible ingredients.

2. An edible straw according to claim 1, the conduit comprising a channel extending from an opening in the first end to an opening in the second end.

3. An edible straw according to claim 2, the conduit comprising a plurality of spaced channels, each having their own separate openings in the first and second ends.

4. An edible straw according to claim 3, the conduit comprising at least three channels.

5. An edible straw according to claims 3 or 4, the channels being identical to each other.

6. An edible straw according to any of the previous claims, the body being poupous7. An edible straw according to claim 6, the conduit comprising a flowpath through a network of interconnected pores in the body.

8. An edible straw according to any of the previous claims, body comprising a plant-based gelatine.

9. An edible straw according to claim 8, the plant-based gelatine being 1 -2% by weight.

10. An edible straw according to claim 8 or 9, the plant-based gelatine being Agar Agar.

11. An edible straw according to any of the previous claims, the body being 80-85% weight in sugar.

12. An edible straw according to any of the previous claims, the flavour agent being releasable into the beverage as it passes through the conduit.

13. An edible straw according to claim 12, the flavour agent comprising cocoa powder, coffee, aromatic oils, nut butter, ginger, vanillin, cinnamon, spices, fruit extracts, or natural flavourings14. An edible straw according to claims 12 or 13, the flavour agent provided as a surface coating.

15. An edible straw according to claims 12, 13 or 14, the flavour agent being disposed within the pores.

16. A method of manufacturing an edible straw, comprising the steps of: forming a dough by,mixing vegan ingredients,kneading the ingredients into a dough extruding the dough into a straw shape, the dough hardening to provide an edible straw.

17. A method according to claim 16, forming a plurality of channels into the straw configured to provide a conduit for the transport of a beverage.

18. A method according to claim 15 or 16 wherein the dough forms a porous straw body once hardened.AMENDMENTS TO THE CLAIMS HAVE BEEN FILED AS FOLLOWS:-Claims1. An edible straw, comprising,an elongate body having an outer surface defining a conduit for liquid to flow from a first end to a second end of the straw,the body comprising a porous material within the outer surface having a flavour agent configured to flavour a liquid flowing along the conduit,the conduit comprising a flowpath through a network of interconnected pores in the body,wherein the outer surface and porous material consist of vegan edible ingredients.

2. An edible straw according to claim 1, the conduit comprising a channel extending from an opening in the first end to an opening in the second end.

3. An edible straw according to claim 2, the conduit comprising a plurality of spaced channels, each having their own separate openings in the first and second ends.

4. An edible straw according to claim 3, the conduit comprising at least three channels.

5. An edible straw according to claims 3 or 4, the channels being identical to each other.

6. An edible straw according to any of the previous claims, body comprising a plant-based gelatine.

7. An edible straw according to claim 6, the plant-based gelatine being 1 -2% by weight.

8. An edible straw according to claim 6 or 7, the plant-based gelatine being Agar Agar.

9. An edible straw according to any of the previous claims, the body being 80-85% weight in sugar.

10. An edible straw according to any of the previous claims, the flavour agent being releasable into the beverage as it passes through the conduit.

11. An edible straw according to claim 10, the flavour agent comprising cocoa powder, coffee, aromatic oils, nut butter, ginger, vanillin, cinnamon, spices, fruit extracts, or natural flavourings12. An edible straw according to claims 10 or 11, the flavour agent provided as a surface coating.

13. An edible straw according to claims 10, 11 or 12, the flavour agent being disposed within the pores.

14. A method of manufacturing an edible straw, comprising the steps of: forming a dough by, mixing vegan ingredients, kneading the ingredients into a doughextruding the dough into a straw shape, the dough hardening to provide an edible straw,wherein the dough forms a porous straw body once hardened.

15. A method according to claim 14, forming a plurality of channels into the straw configured to provide a conduit for the transport of a beverage.

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