“[0001] The present invention in general relates to the field of filled biscuits … [0002] … A known solution of filled biscuit, which is constituted by two disc -shaped bodies made of biscuit set between which is a layer of filling, according to an overall sandwich for configuration. [0003] This type of solution can use as filling only creams that are particularly viscous and firm, the aim being to prevent the filling from leaking out of the biscuit. [0004] The possibility of using, instead, softer and more creamy fillings still represents a technical problem that is markedly felt. … [0012] In general, the filled biscuit described herein comprises container body, which defines a cavity contained in which is a filling and a cover, which closes at least partially the cavity … with the filling … inside it. The body … and the cover are both made a biscuit. [0013] The biscuit described herein further comprises a second filling material, which is set in contact and simultaneously with the body, the cover, and the layer of filling so as to seal the cover to the body, and at the same time withhold the filling inside the cavity of the body. [0014] The material [that referred to in 0013]] hence performs the dual function of barrier against exit of the filling, on the one hand, and, on the other, of adhesive between the body and the cover, thus ensuring a firm connection therefore. … [0026] The body has a mouth edge that defines a top opening larger than the overall dimension in plan view of the cover, so that the latter will rest completely on the layer of filling and between the latter and the edge a gap is created of substantially annular shape. In this case the material [referred to in [0013]] is applied along the gap around the cover. [0027] … the material [referred to in [0013]] is in contact, laterally, with the cover and the edge of the body, and, at the bottom, with the layer of filling. It acts, on the one hand, as adhesive that holds together the cover and the body and, on the other, constitutes a barrier designed to prevent exit of the layer of filling from the cavity.”
“the bottom biscuit base upon which the Nutella is dosed and the ‘sealant substance’ is placed is not wholly covered by the top biscuit therefore the ‘sealant substance’ is visible on the surface of the biscuit. As demonstrated by the tribunal case of BN Tartelettes (MAN/02/563) substances that are visible from the external surface of the biscuit effectively become part of the surface of that biscuit. … Bourbon biscuits do not have any amount of chocolate or any similar substance visible on or covering the surface of the biscuit. … as the North Cheshire Foods Ltd tribunal confirmed, the specific size of the chocolate covered area is irrelevant as even a small amount of chocolate on the surface will be considered as partially covering the biscuit.” (2) The review conclusion letter for the liability ruling: “… it was noted that the top biscuit is smaller than the base biscuit and so causes the sealant substance to be seen and become part of the top layer of the biscuit. … the bottom biscuit base is not wholly covered by the top biscuit, and therefore the sealant substance is visible on the surface of the biscuit effectively becoming part of the top layer. … The product as marketed shows the top biscuit sits inside of the base. The filling/sealant covers the part of the larger bottom biscuits (base) and is also visible in the gap between the small top biscuit and the larger base. … The sealant substance makes up at least [REDACTED] of the product and thus amounts to more than the 1% of the content confirmed in the case of North Cheshire Foods Ltd … The guidance from the North Cheshire Foods Ltd tribunal indicates that the specific size of the chocolate covered area is irrelevant as even the smallest amount of chocolate on the surface can be classed as covering the biscuit. In the case Adams Foods, it was held that the extent to which a biscuit is chocolate covered is immaterial to determine its liability. Notable exceptions to this rule are gingerbread men and like products where the chocolate is insignificant, or the chocolate is embedded in the surface or included in the dough mixture before cooking, or as in a bourbon biscuit where the chocolate or similar product forms a sandwich layer.”
“19. Both parties agree that the Product is a biscuit. Both parties also agree that there is a biscuit cup base and, despite differences over calculations which neither party took any real issue over, there is a biscuit logo which does not wholly cover the chocolate layer. 20. The question therefore, it seems to us, is what, if anything, covers the remaining areas which is not covered by the biscuit logo. 21. The Oxford English Dictionary defines “partly” as “to some extent” or “not completely”. “Covered” is defined as “having a layer or amount of something on it.”
“the piping of even a small quantity of chocolate over a biscuit must have the result as a simple practical matter, that it becomes partly covered.” … 24. Turning to whether the chocolate covers the biscuit, we were not persuaded by the Appellant’s submission that the covering must be first constituent part of a biscuit to be bitten into, otherwise it is a filling not a covering. In our view, this is not the correct test to apply. We consider that this writes additional words into the legislation. Similarly, we did not find that the “sandwich biscuit” comparison assisted. In our view, it would be a mistake to try to put a gloss on the words of the statute, in what is an acutely fact sensitive exercise, by imposing additional categories of “filling” and “layers” as distinct from “covering”