Abstract:
An edible article for acting as a substitute for a food item includes a carrier element formed of an edible material and an information element disposed on one or more surface of the carrier element. The one or more information element includes information related to the food item. The information may be one or more of a flavoring agent, a coloring agent or a texturing agent, for example. Different types and combinations of information may be provided by way of the information element and/or the carrier element to substitute for food items.

Description:
[0001]     This application claims the benefit of U.S. Provisional Application No. 60/614,777 filed Sep. 30, 2004. 
     
    
     FIELD OF THE INVENTION  
       [0002]     The present invention generally relates to a system and methods by which an edible item may be prepared. More specifically, the present invention is directed to a system and methods by which an edible item may be prepared that can convey certain information regarding, but not all of the aspects and characteristics of a different food item. Advantageously, the edible item of the present invention is a simplified version of, and can act as a substitute for the other food item. The substitute food item of the present invention may be used, for example, to convey information, such as the flavor, texture, or appearance of, or other aspects or characteristics regarding a food item that given the context in which the substitute food item is to be used, cannot be prepared, stored, or served, or which consumers are unable to ingest because of health, dietary, or other recommendations or restrictions.  
       BACKGROUND OF THE INVENTION  
       [0003]     Food items are typically prepared through the application of one or more food preparation techniques or cooking processes to one or more food components including slicing, peeling, grating, mashing, aging, fermentation, cooling, or freezing or warming, steaming, boiling, roasting, sautéing, frying, grilling, barbecuing, or broiling. While a consumer may wish to ingest the food item, the consumer may be unable to do so because the consumer does not have the necessary food components or the time, means, or skill to apply the necessary techniques to prepare the food item.  
         [0004]     Because of the organic origin of some or all of the its components, the freshness of a food item typically degrades in quality with time. Once prepared, a food item typically must be stored in some way to permit it to be consumed as intended. To slow the degradation process, and in order to maintain freshness, food items are typically placed in closed or sealed containers, and/or stored or maintained to lessen the exposure of the food items to uncontrolled environmental conditions. Conditions at times do not permit the use of such protective storage. As a result, consumers are prevented from ingesting the food item.  
         [0005]     Certain food items may be unknown or unfamiliar to consumers. Consumers may wish to try such one of such food items but are reluctant or unable to do so because, for example, of the difficulty in preparing or cost of the food item, or the general unavailability of the food item to the consumer. Promoters may wish to introduce of a new food item to consumers but, given the size of the target group, cannot afford to actually prepare and serve a sample of the actual food item to each member of the group.  
         [0006]     Other food items may be familiar, possibly all too familiar to certain consumers. Due to dietary or health restrictions, the consumers are required to avoid these food items. Given the lack of availability of a non-restricted version of the food item, consumers satisfy their craving for a given restricted food item by ingesting it, contrary to the advice they receive or even their better judgment. Religious or other restrictions may prevent a consumer from ingesting a food item.  
         [0007]     Consumer may wish to have certain food items that can be prepared and served with one or more food items that may not be available. Other food items may have a characteristic such as a taste, flavor, or texture that a user may wish to mask or heighten through the use of one or more food items that may not be generally available.  
         [0008]     It is clear that there is a demand for a version of food items that conveys certain information about the actual food item but does not have the preparation, storage characteristics, risks, or restricted components associated with the food item. The present invention satisfies these various demands.  
       SUMMARY OF THE INVENTION  
       [0009]     The system of the present invention includes a substitute food item. The term “substitute food item” (and variations of this term) for purposes of this application means an edible item by which certain information about a food item can be conveyed to consumers without necessarily requiring the preparation or service of the food item. The food item that is being simulated through the use of the substitute food item is any item that may be consumed as food, drink, or a nutritional or health supplement. The term “information” or “sensory information” for purposes of this application means actual sensory or organoleptic aspects, features, or characteristics of the food item including the color, texture, flavor, smell or appearance of the food item or the arrangement of the food components that form the food item. Relative to the actual food item, the substitute food item is of a simplified construction that permits a user to convey information about a food item to consumers in a variety of contexts in which the food item may not necessarily be able to be prepared, stored, or served. Certain embodiments of the substitute food item may be prepared from simplified components that may not have the storage and maintenance requirements associated with the food item. The substitute food item may also take into consideration and alter, modify, mask, or balance certain aspects or features of the actual food item that are not necessarily desirable.  
         [0010]     One embodiment of the substitute food item according to the present invention includes a carrier element and an information element. The carrier element is of a composition that it is edible. The carrier element may be of a simplified construction and form—such as in the shape of a sheet. The carrier element may be made of one or more edible material, including but not limited to carbohydrates, fats, proteins, and gels.  
         [0011]     Embodiments of the carrier element do not necessarily convey information about a food item but simply function as a substrate or layer on which the information element is placed and are intended, at the very least, not to mask the information that is to be conveyed through the information element. Other embodiments of the carrier element may impart organoleptic information about a food item, such as one or more flavors, textures, or colors. These information conveying embodiments of the carrier element are intended to interact or combine with the information conveyed by the information element to produce a desired combined flavor when the substitute food item is ingested separately.  
         [0012]     The information element of the substitute food item according to the present invention conveys “sensory information” or “organoleptic information” about a food item such as the color, texture, flavor, or appearance of the food item or the arrangement of the food components that form the food item. The information element may also take into consideration a feature or aspect of a food item that may not necessarily be considered desirable by consumers and include an aspect, feature, or quality that masks, alters, or balances the given feature or aspect. The information element is of a composition and consistency such that it preferably can be applied to and generally retained on an outer surface of the carrier element. The information element may be formed separately and generally as a unit applied to and fixed to the carrier element. Fixation may be facilitated through a variety of means including the use of edible substance that acts as an edible adhesive. Depending on the intended use of the substitute food item, the information element may be formed also through the use of a liquid having a composition and consistency that permits it to be sprayed, rolled, or swabbed onto the outer surface of the carrier element. The carrier element may also be conveyed or positioned in relationship to the information element such that the carrier element may be dipped in and retain the desired liquid to form the information element. Alternatively, the liquid intended to form the information element may be poured over the carrier element. The surface of the carrier element may be treated to facilitate the formation of the information element. For example, drying permits the liquid used to form the information element to assume a relatively stable position relative to the carrier element. Among the other forms of the information element are those that are in powder or particulate form, thereby permitting the information element to be formed, for example, by dropping, blowing, or sifting the material from which the information element is formed onto the carrier element.  
         [0013]     One or both of the carrier and information elements may include a hydrocolloid emulsion including a water and/or oil soluble flavoring. The hydrocolloid may be in a gel form which is separate from the carrier element and information element.  
         [0014]     The substitute food item may provide information regarding the food item through the use of, for example, certain, but not all components of the food item, derivatives of components of the food item, or artificial substitutes for components of the food item. Those aspects or characteristics that the substitute food item does not include may be those which a consumer cannot ingest for health, dietary, religious, or other reasons or those which cause the food item to spoil or lose characteristics inherent to the given type of food or can only be produced through cooking or processing that, for whatever reason, cannot be provided in the context in which the substitute food item is to be used.  
         [0015]     Additional embodiments of the present invention include more than one carrier element and/or more than one information element. Each such element may include one or more aspects or characteristics of a certain food item or a group of such food items, thereby providing a user with flexibility as to which one or more aspects, features, or characteristics of the food item or group of food items the user wishes to convey to consumers through the use of the substitute food item.  
         [0016]     One advantage of the substitute food item of the present invention is that it permits, for example, the flavor or texture of or other information concerning a food item to be conveyed to consumers without the actual preparation, storage, or service of the food item.  
         [0017]     Another advantage of the substitute food item of the present invention is that it permits consumers to ingest a version of a food item that the consumers are unable to consume because of health, dietary, religious, or other restrictions and thereby satisfy an interest (or cravings) that the consumers have for the food item.  
         [0018]     A further advantage of the substitute food item of the present invention is that it permits consumers to acquaint themselves with food items which they may have never ingested before because of the general lack of availability or time or cost associated with the preparation or service of the food item.  
         [0019]     An additional advantage of the substitute food item of the present invention is that it permits a user to introduce or promote the use of or advertise the purchase of a food item, in environmental or business conditions that do not necessarily permit the preparation or service of the actual food item. This condition may include magazines, consumer and/or trade shows, street level marketing, direct mail, and so on.  
         [0020]     A primary object of the present invention is to provide an edible item that can substitute for an actual food item.  
         [0021]     An additional object of the present invention is to provide methods of preparing an edible item that can substitute for an actual food item to a certain intended degree. 
     
    
     BRIEF DESCRIPTION OF THE DRAWINGS  
       [0022]     The preferred embodiments of the invention will be described in conjunction with the appended drawings provided to illustrate and not to the limit the invention, where like designations denoted like elements, and in which:  
         [0023]      FIG. 1  is a perspective view of one embodiment of a carrier element of a substitute food item according to the present invention;  
         [0024]      FIG. 2  is a side view of an embodiment of a substitute food item according to the present invention;  
         [0025]      FIG. 3  is a perspective view of another embodiment of a carrier element showing positive surface elements and positive surface area according to the present invention;  
         [0026]      FIG. 4  is a perspective view of an additional embodiment of a carrier element showing negative surface elements and a negative surface area according to the present invention;  
         [0027]      FIG. 5  is a side view of another embodiment of a substitute food item including two information elements and a carrier element according to the present invention;  
         [0028]      FIG. 6  is a side view of an additional embodiment of a substitute food item including a plurality of information elements and a carrier element according to the present invention;  
         [0029]      FIG. 7  is a side view of an added embodiment of a substitute food item including a carrier element and two information elements with a binding element therebetween according to the present invention;  
         [0030]      FIG. 8  is a side view of an a further embodiment of a substitute food item including two information elements positioned below and two information elements positioned above a carrier element according to the present invention;  
         [0031]      FIG. 9  is a side view of an added embodiment of a substitute food item including a hydrocolloid emulsion surface over a carrier element on which is positioned an information element according to the present invention;  
         [0032]      FIG. 10A  is a side view of an embodiment of a system by which certain information material may be applied to a carrier element to form a substitute food item according to the present invention;  
         [0033]      FIG. 10B  is a side view of an embodiment of a system by which certain additional information material may be applied to a carrier element to form a substitute food item according to the present invention;  
         [0034]      FIG. 10C  is a side view of an embodiment of a system by which certain added information material may be applied to a carrier element to form a substitute food item according to the present invention;  
         [0035]      FIG. 11A  is an overhead view of an embodiment of the carrier after the application of the information material  51 A 1  according to the system shown in  FIG. 10A ;  
         [0036]      FIG. 11B  is an overhead view of an embodiment of the carrier after the application of the added information material  51 B 1  according to the system shown in  FIG. 10B ;  
         [0037]      FIG. 11C  is an overhead view of an embodiment of the carrier after the application of the additional information material  51 C 1  according to the system shown in  FIG. 10C ;  
         [0038]      FIG. 12  is a front view of an embodiment of a substitute food item according to the present invention;  
         [0039]      FIG. 13  is a back view of the embodiment of the substitute food item according to the present invention shown in  FIG. 12 ; and,  
         [0040]      FIG. 14  is a front view of another embodiment of a substitute food item according to the present invention. 
     
    
     DETAILED DESCRIPTION OF PREFERRED EMBODIMENTS  
       [0041]     A substitute food item according to the present invention is shown and identified in the accompanying drawings as  21 . The substitute food item  21  generally includes a carrier element  31  and an information element  61 .  
         [0042]     Carrier element  31  is of a structure and has a composition such that the carrier element  31  can accept at least the information element  61 . Carrier element may be of a generally uniform composition of a certain type of edible substance or a mixture or conglomeration of edible substances. Substances from which the carrier element  31  may be made include a variety of starches including soybean starch, modified food starch, corn starch, rice starch, alginate starch, cassaya, tapioca, or potato starch. So that these substances can be formed into and function as the intended carrier element  31 , other substances may be added, such as water, food gums, salt, rapeseed oil, microcrystalline cellulose, various forms of hydrocolloid emulsions, maltodextrin, dextrose, or other sugars, for example. In certain embodiments of the carrier element composed largely of one or more starch compositions it is preferred that sufficient water or vegetable oil is included to avoid cracking or failure of the carrier element. A carrier element  31 , having relatively higher moisture content permits the shape of the carrier element to be formed and/or adjusted in size and shape. Advantageously, by varying the type of starch, the texture of the carrier element  31  may be controlled. For example, tapioca starch provides a fine-grained structure to a carrier element  31  formed therefrom.  
         [0043]     Embodiments of the carrier element  31  may include no information about a food item and function largely as a substrate for the information element  61 . Alternatively, the carrier element  31  may include information about the food item. For example, the carrier element  31  may include a natural or artificial flavoring, or a texture, or a color largely identical or reminiscent of the food item. At the very least, whatever information is carried by the carrier element  31  does not mask, and preferably supports the information carried by the information element  61 .  
         [0044]     While the carrier element  31  may be formed from a largely homogenous mixture of processed food substances, the carrier element may include also portions of food substances that did not result from extensive processing. For example, the carrier element  31  may include small portions of a food obtained by chopping, slicing, shredding, or mashing a food. These small portions may be included in a mixture with the processed food—such as a starch-based mixture—to permit the carrier element to be formed easily.  
         [0045]     In further embodiments, the either or both the carrier element  31  and information element  61  may include vitamins, sweeteners, hygroscopic agents, binders, medicaments, bulking agents, fillers and other food adjuncts or additives.  
         [0046]     The use of a starch based composition for the carrier element  31  advantageously allows the carrier element  31  to be easily formed in a variety of shapes and sizes. While the carrier element  31  as well as the information element  61  are shown in the accompanying drawings as being in a similar sheet-like size and shape, the carrier element and information element may be formed in different sizes and shapes.  
         [0047]     To facilitate the use and/or formation thereof, including the shaping of the carrier element  31  and thereby the entire substitute food element  21 , the carrier element  31  may include use components  49  (see  FIG. 2 ) which function to support the carrier element during and/or after formation thereof. Use components  49  include structural elements  49 A which may be in the form of a web, lattice, sheet, basket, network, and the like that facilitate the use of, for example, the carrier element  31 , and thereby the substitute food element  21 . An example of a use component  49 A would be a web of compressed food starch for supporting the relatively less dense carrier element  31  that permits the carrier element  31  to be placed in a certain configuration during processing and retained therein afterwards. The carrier element  31  may thus be held in position and supported during the application of information  51  by mechanism related to a silk screening or sifting process (not shown), for example.  
         [0048]     To facilitate the conveyance of the carrier element  31  through a non-manual processing step in which the information material  51  from which the information element  61  is formed is placed on the carrier element  31 , for example, through a printing or spraying process, a carrier element  31  having a generally planar shape may be particularly advantageous. The spraying process may include a fluid with solids based on edible materials including carbohydrates, food gums, aldetols, sugars, starches, proteins, fats, emulsifiers, and ethanol. These materials may be used to adjust the viscosity of the fluids used in printing or spraying of the information materials  51 . The ethanol may be included to speed up drying.  
         [0049]     An example of a planar shaped carrier element  31  is illustrated in the accompanying drawings. The illustrated embodiment of the carrier element  31  includes an outer surface  33  including opposing major surfaces  34  and  35  and edge surfaces  36 ,  37 ,  38 , and  39  (see  FIG. 1 ).  
         [0050]     The information element  61  conveys “information” and in particular may convey sensory or organoleptic information about a separate food item such as the color, texture, flavor, or appearance of the food item or the arrangement of the food components that form the food item. For example, if the substitute food element  21  is to convey information about an actual food item, a lemon cake, for example, the information element may have a lemon yellow color and natural or artificial flavoring that conveys a lemon flavor. The information element  61  may be supported on a carrier element  31  largely without flavor but with possibly additional information such as a texture that approximates the texture of the lemon cake. If the separate food item is a lemon cake having coconut frosting, the substitute food item  21  may include an information element  61  having, in addition to a yellow color and a lemon flavor, a natural or artificial coconut flavoring. The information element  61  may also have a texture that in part has a “mouth feel” of shredded coconut. Alternatively, the carrier element  31  may have a texture that conveys the “mouth feel” of shredded coconut. Each of these flavors and the texture may be formed within a single information element  61  that, for example, is applied to the outer surface  33  of the carrier element  31 . As discussed below, embodiments of the substitute food item may include a plurality of information elements or carrier elements, each of which may include certain but not all of the information of a food item.  
         [0051]     When certain information about the food item may not necessarily be desirable, but is included within the substitute food item to in order to more closely simulate the food item, the information element  61  (or carrier element  31 ) may include aspects, features, or qualities to alter, modify, or partially mask the non-desirable feature. For example, if a food item has a “gamey” taste, while the substitute food item  21  may have an artificial flavor that mimics the “gamey” taste it may include another flavor that is intended to at least partially mask the flavor of the food item.  
         [0052]     Rather than including all of the information that the user wishes to convey about a food item in a single information element  61 , one or more characteristics, features, or aspects may be included in separate information elements and the information elements joined together and positioned on the carrier element  31  to form the substitute food item  21 . Such embodiments permit one or more substitute food items to be prepared of one or more of food items within a larger group of food items to be formed as needed and quickly.  
         [0053]     For example, and with reference to  FIG. 6 , if a user wishes to be able to prepare substitute food items of one or more food items that are related in that each has one flavor in common—such as different types of lemon cake—, the lemon flavor may be included in one information element  61 A 1 , while the other aspects by which the other members of the group of lemon cakes are distinguishable may be included in separate information elements. The texture information of the other food items within this group of food items may be included in another and separate information element  61 B 1 , while some other characteristic of the separate food item (such as color) may be included in additional information element  61 C 1 , etc. The information elements  61  may joined or adhered together to form a single information element  61 . This separation of information of the food item into separate information elements allows different food items to be “constructed” by selection and joining of separate information elements together.  
         [0054]     As a further example of the use of the present invention to form a substitute for a food item, a version of lemon cake with butter crème frosting can be formed, for example, and again with reference to  FIG. 6 , from an information element  61 A 1  that is yellow in color, an information element  61 B 1  that includes a natural or artificial lemon flavoring, and, an information element  61 C 1  that provides possibly the flavor and/or smooth “mouth feel” of butter crème icing, all of which are joined together and positioned on the carrier element  31 . Another food item within the group of lemon cakes—for example, a lemon cake with coconut butter crème frosting—may be formed, for example, and with reference to  FIG. 8 , from an information element  61 A 1  that is yellow in color, an information element  61 B 1  that includes a natural or artificial lemon flavoring, an information element  61 C 1  that has the smooth “mouth feel” of butter crème frosting, and an information element  61 D 1  that has a natural or artificial coconut flavor. This embodiment may include an additional information element  61 E 1  (not shown in  FIG. 8 ) that provides a texture with a mouth feel similar to that of shredded coconut. Alternatively, the texture of shredded coconut may be simulated in the carrier element of this embodiment. All of these information elements  61  may be joined together in one group and placed on the carrier element  31 .  
         [0055]     In many applications, where the information element  61  is positioned on the carrier element  31  is not of particular importance. However, in certain applications, the information elements  61  whether in single form or in multiple form, such as information elements  61 A 1 ,  61 B 1 , etc. may be positioned on the carrier element to further simulate the actual food item. For example, if the food item that is to be simulated by the substitute food item  21  is the alcoholic drink “margarita”, one information element—such as  61 A 1 —may include at least a grainy texture that simulates the salt that is often placed on the rim of the glass in which the drink is served while the flavor of the drink may be included in one or more additional information elements  61 B 1 ,  61 C 1 , etc.  FIG. 7  shows an embodiment of a substitute food item that may be used to simulate a margarita in which information element  61 A 1  has a grainy texture, and possibly a salty flavor, while the remaining flavor of the drink is included in information element  61 B 1 . The two information elements  61 A 1  and  61 B 1  may be joined together with an edible adhesive layer  71  and the information element  61  is placed on the carrier element  31 .  
         [0056]      FIG. 9  shows an embodiment of a food substitute  21  wherein the carrier element  31  is coated or attached to a gel layer  91 . The gel layer  91  may be a hydrocolloid gel, including food flavorings, sweeteners or other materials  51 . An information element  61  is attached to the gel layer  91 . The gel layer  91  may function to promote adherence or binding of the information element  61  to the carrier element  31 . The combined carrier element  31  and gel layer  91  may be processed to promote adherence, for example, by steaming or other treatments.  
         [0057]      FIG. 5  shows an embodiment of a food substitute item  21  in which one information element  61 A 1  is carried on an upper surface  34  of the carrier  31  while another information element  61  B 1  is carried on the lower surface  35  of the carrier  31 . Such positioning may assist in the simulation of a food in which separation of strong flavors or textures in a food item is known. For example, and with reference to  FIG. 5 , information element  61 A 1  may provide a lemon color and flavor, the carrier element may have a texture simulating that of a cake, while information element  61  B 1  may have a smooth texture and crème flavor, thereby creating a substitute for a crème filled lemon tart.  
         [0058]     The information element  61  is of a composition and consistency such that it preferably can be applied to and generally retained on an outer surface of the carrier element  31 . The information element  61  may be formed separately and as a unit applied to and fixed to the carrier element. Fixation may be facilitated through a variety of means including the use of edible substance that acts as an edible adhesive. Depending on the intended use of the substitute food item, the information element may be formed also through the use of a liquid having a composition and consistency that permits it to be sprayed, rolled, or swabbed onto the outer surface of the carrier element.  
         [0059]      FIG. 10A ,  FIG. 10B , and  FIG. 10C  show one method  101  by which information material  51  may be applied to form an information element  61  on a carrier element  31 . Specifically, the method permits different information material to be applied to the carrier in a sequence.  FIG. 10A  shows information material  51 A 1  being discharged from one discharge unit  151 A 1  included within the application system  121  onto carrier  31 . The system  121  may be a printing system, a silk screen system, or a system by which the information material  51 A 1  is applied in a dry form, for example by sifting onto the carrier element  31 .  FIG. 10B  shows information material  51 B 1  being discharged from a second discharge unit  151 B 1  (see  FIG. 10A ) included within the application system  121  onto the carrier  31  which has been moved from a position below the discharge unit  151 A 1  to the new second position under the discharge unit  151 B 1  either manually or automatically such as through a conveyor system.  FIG. 10C  shows information material  51 C 1  being discharged from a third discharge unit  151 C 1  (see  FIG. 10A ) included within the application system  121  onto the carrier which has already received material  51 A 1  from discharge unit  151 A 1  and material  51 B 1  from discharge unit  151 B 1  and has been moved into the new third position manually or by a conveyor-like process.  
         [0060]      FIG. 11A ,  FIG. 11B , and  FIG. 11C  show the results of the use of the method  101  shown in  FIG. 10A-10C . While the information material  51 A 1 ,  51 B 1 ,  51 C 1  may be applied in each step to form individual layers  61 A 1 ,  61 B 1 , and  61 C 1  on the carrier element  31 , the information material  51  may be applied to form less continuous sections including as the individual sections shown in FIGS.  11 A-C.  
         [0061]     The carrier element  31  may be of a generally uniform composition such that the outer surface  33  facilitates the retention of the information element  61  thereon. For example, the carrier element  31  may be of a composition that is not relatively dense but rather one providing a generally lightweight, porous structure so that the outer surface is similarly relatively porous, and therefore capable of better retaining certain types of materials  51  used to form the information element  61  thereon.  
         [0062]     Returning to  FIG. 1 , the outer surface  33 , or one or more of the major surfaces  34 ,  35  or edge surfaces  36 ,  37 ,  38 ,  39  thereof may be of a texture or treated or processed to facilitate the receipt and retention of the material  51  from which the information element  61  is formed. For example, the outer surface  33  may include adhesive properties as a result of applying heat, steam, pressure, and adhesive adjuncts to the carrier element  31 . The adjuncts added to the surface  34  or incorporated into the carrier element  31  may be inherently sticky or tacky, or caused to sticky or tacky and may include food gums, hydrocolloids, oils, starches, proteins, cellulosics, sugars, fats, etc.  
         [0063]      FIG. 2  illustrates the positioning of the material  51  from which the information element  61  is formed on major surface  34 . While the discussion in the following will be in terms of providing an information element  61  on one surface  34  of the carrier element  31 , the carrier element  31  may be of a composition and treated, and the information element  61  may be of a composition and treated such that an information element may be placed on one or more of the surfaces  34 - 39  (see  FIG. 1 ). It will also be understood that the carrier element  31  may be one or more carrier element and the information element  61  may be one or more information element as desired, some examples of which are described herein.  
         [0064]     In one example,  FIG. 3  illustrates a carrier element  31  whose major surface  34  is treated such that positive surface elements  41  are formed thereon, and thereby a positive surface  43 . For simplicity purposes,  FIG. 3  shows how an image of two concentric circles that may be formed on the outer major surface  34  through the use of positive surface elements  41 . However, information elements  61  having more complex imagery than that shown in  FIG. 3  may be formed on the major outer surface  34  through the use of positive surface elements  41 . The same or other imagery may be formed on any of the other major or edge surfaces  35 - 39  (see  FIG. 1 ) through the use of positive surface elements  41 . Positive surface elements  41  are those that facilitate the placement and retention of the information material  51  in and on the outer surface  33  of the carrier element  31  to form the positive surface  43 .  
         [0065]     In order to form positive surface elements  41 , for example, on the major outer surface  34 , the major outer surface  34  may be treated according to a variety of methods. Treatment, for example, may include applying surface material  42  to the surface  33 . Such surface material from which the positive surface elements  41  may be formed may include that having a generally adhesive or sticky quality. Information material  51  can be of a composition and state such that when it is placed on surface material  42  the information material  51  generally adheres to or combines with the surface material  42 . For such treatment, information material  51  may be in the form of a powder or spray and directed to make contact with the surface material  42  from which the positive surface elements  41  are formed. A material  51  having such a powdery or sprayable consistency would tend to adhere to the surface material  42  forming the positive surface element  41 . With the elimination of any material  51  that did not adhere in such fashion, an information element  61  having the desired image will be formed on the outer surface  33  and not elsewhere.  
         [0066]     Treatment of the outer surface  33  (or other of the surfaces  35 - 39 ) to define the positive surface elements  41 , and thereby the positive surface area  43  for retention of the information material  51  thereon, can include also mechanical treatment of the outer surface  33  such as by abrading those areas that are to be the positive surface areas  41 . Abrasion makes the areas  43  more porous than the remaining portions of the outer surface  33 , and thereby facilitates the retention of certain types of information material  51  thereon. Fine-grained material  51  that is later processed to form a generally durable information element  61  may be used with such treated carrier elements  31 .  
         [0067]     Alternatively, the carrier element major may include an outer surface  33  that is treated such that negative surface elements  45  are formed thereon and thereby a negative surface area  47 . Again, and for simplicity purposes,  FIG. 4  shows how an image of a hollow circle may be formed on the major surface  34  through the use of negative surface elements  45 . However, information elements  51  having more complex imagery than that shown in  FIG. 4  may be formed on the outer surface  33  through the use of negative surface elements  51 . Negative surface elements  51  are those that facilitate the placement and retention of the information material  51  in and on areas of the outer surface  33  outside the area  47  defined by the negative surface elements  45 . In order to form negative surface elements  45 , for example, on the major outer surface  34 , the major outer surface  34  may be treated according to known methods. For example, a material—such as one that generally does not mix with a water based material—may be applied to the area  47  defined as the negative surface elements  45 , thereby permitting only the area of the major outer surface  34  not so defined to accept the information material  51 . One material by which the negative surface elements  45  and the negative surface area  47  may be formed includes an oil or oil-based material having sufficient viscosity such that it remains generally in the area  47 .  
         [0068]     The outer surface  33  may also be treated to define the positive surface elements  41  and thereby the positive surface area for retention of the information material  61 . Such treatment includes mechanical treatment such as compressing the carrier element by the application of pressure on the negative pressure area  47 , thereby making it more generally less porous than the remaining portions of the outer surface  33 , and thereby less receptive to information material  51  that when appropriately composed and applied, will adhere to more porous areas. Compressing the carrier element  31  to give it an “embossed look” advantageously permits the formation of “3D” like effects on the surface. For example, this process may include stamping and pressing steps. Multiple information elements  61 A 1 ,  61 B 1 , etc. (see FIGS.  10 A-C) may be joined together through a variety of mechanisms and means.  
         [0069]     Flavorings that may be included within an information element  61  or carrier element  31  can include natural or artificial flavorings in liquid form and/or solid form and other flavorings as onion powder, soy powder, tomato powder, or various agents that provide fragrance or perfume. Flavorings or additives when applied in dehydrated form to a carrier element  31  may be used in conjunction with some moisture to promote adherence to the carrier element  31 . The carrier element  31  and information element may be processed through a variety of methods including frying, smoking, or texturing.  
         [0070]      FIGS. 12-14  show additional embodiments of the present invention. The illustrated embodiments include information material  51  positioned on a carrier element such that an information element  61  is formed that at least in the form of writing. The information material  51  may be in the form of edible inks. Such embodiments can act as edible menus ( FIGS. 12 and 13 ) or promotional materials discussing foods of different countries ( FIG. 14 ).  
         [0071]      FIG. 12  shows an embodiment in which the information material  51  is printed on a front surface  34  of the carrier element  31 . An additional embodiment shown in  FIG. 13  is formed from a carrier element  31  having one or more information materials  51 —such as flavorings—layered onto a bottom surface  35 .  
         [0072]      FIG. 14  shows an embodiment in which a substitute food item  21  is subdivided into parts by one or more line of weakened material  73 . In this embodiment, each part  75 ,  77 ,  79  may include different information materials  51 A,  51 B, and  51 C wherein each of the different information materials is unique from each other. In the illustrated embodiment, the information material  51 A may correspond to a food found in France, the information material  51 B may correspond to a food found in Spain, and the information material  51 C may correspond to a food found in Italy, for example.  
         [0073]     While the present inventions and what is considered presently to be the best modes thereof have been described in a manner that establishes possession thereof by the inventors and that enables those of ordinary skill in the art to make and use the inventions, it will be understood and appreciated that there are many equivalents to the exemplary embodiments disclosed herein and that myriad modifications and variations may be made thereto without departing from the scope and spirit of the inventions, which are to be limited not by the exemplary embodiments but by the appended claims.