What shapes will we eat in the future?

Every tradition is a successful innovation. The food industry carefully studies the design of what we eat. Because flavour is also a matter of form

What shapes will we eat in the future?
When the food industry begins to produce food, the need to study specific formats becomes essential. The story of industrial food production is surprising, including new ideas about form and composition – genuine inventions – which are protected by patents. Simple shapes that have entered common usage such as the chocolate bar, ravioli, the truffle or the ice cream cone were created by considering the functionality and aesthetics of the food we eat. The chocolate bar subdivided into squares replaced the block that a grocer would cut with a knife. The wafer cone was devised to make it possible to eat ice cream while walking around. Each patent is the sum total of the work that has gone into shape, aesthetics and consumption.
Before 1960, patents were filed with the Central State Archive.
Brands and patents filed after 1960, meanwhile, have been and still are filed with the Patent Office.
The beginning of the history of industrial food is the KUB stock cube patented in France on 14 November 1907, produced by Swiss company Maggi. It was cut into parallelepipeds and sold in packs of two or four pieces wrapped in foil, like chocolates. The standard shape of the cube suggested a practical product that could be kept anywhere and was scientifically verified.
Other famous patents:
1949 – A Neapolitan, Armando Russo, patented the first ice cream on a stick. Its shape was a double truncated cone.
1951 – Antonio Salvi patented a “chocolate bar with a rectangular shape subdivided into squares, all of which is surrounded by a border”.
1953 – A Florentine company patented the truffle, an ice cream with a half cap shape. 1953 – Antonio Boccola of Milan patented the raviolo: “a stuffed lasagnetta with an elongated body, curved indentations on the sides and fringed ends”.
1955 – Turin company Caffarel patented a chocolate bar with indents with a trapezoidal cross-section and alternating curves.
1960 – Industrie Riunite del Panforte di Siena patented the shape of the ricciarello. When it comes to sweet things, Siena’s famous traditional ricciarelli have become one of the symbols of Italian gastronomy.
1963-1964 – Two patents were filed for the wafer cone. Babbi, a company based in Cesena, designed a rolled wafer to hold ice cream. One year later, Anthony Askey in England patented the cone itself, with notches inside so that the ice cream could be gripped more effectively by the mouth of the cone and the melted ice cream could be collected.
The flexibility of chocolate and sweets means that they have the most appealing characteristics and the most disparate shapes. The Fiat Cremino (1911), the Perugina Bacio (1922), the Rossana Caramella (1926), Chupa Chups (1958) and Tic Tac (1969) were patented with the shape connected to the brand. They are still widely eaten today.

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