Abstract: A system for producing food products may include an inner tube configured to extrude a first component, and an outer tube provided about the inner tube to define an annular space through which a second component is extruded, the inner and outer tubes (alone or in conjunction with a nozzle or other extrusion mechanism defining an outlet. Additionally, a collagen head can be configured to apply a layer of collagen gel over the second component. The inner and outer tubes are sized, and flow rate may be configured such that an initial diameter of the first component exiting the outlet is substantially smaller than a final diameter of the first component, and an initial thickness of the second component exiting the outlet is substantially greater than a final thickness of the second component.

Abstract: A system for producing food products may include an inner tube configured to extrude a first component, and an outer tube provided about the inner tube to define an annular space through which a second component is extruded, the inner and outer tubes (alone or in conjunction with a nozzle or other extrusion mechanism defining an outlet. Additionally, a collagen head can be configured to apply a layer of collagen gel over the second component. The inner and outer tubes are sized, and flow rate may be configured such that an initial diameter of the first component exiting the outlet is substantially smaller than a final diameter of the first component, and an initial thickness of the second component exiting the outlet is substantially greater than a final thickness of the second component.

Abstract: A system and method for conditioning food product is disclosed. The method comprises providing a grill treatment to the food product; packaging the food product; and heating the packaged food product (e.g., partially or fully cooking the food product in its package). The system comprises an apparatus configured to apply a grill treatment to a food product that is being packaged and fully cooked in its package. The system may also comprise a co-extruder configured to extrude the a material layer and a collagen gel layer about the exterior surface of the base layer that is then at least partially coagulated before receiving the grill treatments.

Abstract: A food product includes a base component; one or more solid additive pieces, each solid additive piece comprising an additive and a binder; and a casing containing the base component and the one or more solid additive pieces; wherein the additive is a liquid at room temperature.

Abstract: Food products and the processes for forming/manufacturing the food products are disclosed. An exemplary food product comprises one or more extruded components (e.g., vegetable, fruit, dairy, meat, flavoring, spice, coloring, particulate, or combinations thereof); and one or more extruded collagen layers substantially encasing the extruded component(s). Another exemplary food product is disclosed as comprising an extruded component; and a carrier co-extruded with the first extruded component, the carrier comprising a matrix adhered to the first extruded component and an additive suspended in the matrix.

Abstract: Food products and the processes for forming/manufacturing the food products are disclosed. An exemplary food product comprises one or more extruded components (e.g., vegetable, fruit, dairy, meat, flavoring, spice, coloring, particulate, or combinations thereof); and one or more extruded collagen layers substantially encasing the extruded component(s). Another exemplary food product is disclosed as comprising an extruded component; and a carrier co-extruded with the first extruded component, the carrier comprising a matrix adhered to the first extruded component and an additive suspended in the matrix.

Abstract: A food product includes a first extruded component, a second extruded component co-extruded over the first component, the second component comprising a meat component and an additive, and a casing provided over the second component, wherein the additive comprises at least one of a flavoring, a seasoning, and a coloring.

Abstract: A system and method for conditioning food product is disclosed. The method comprises providing a grill treatment to the food product; packaging the food product; and heating the packaged food product (e.g., partially or fully cooking the food product in its package). The system comprises an apparatus configured to apply a grill treatment to a food product that is being packaged and fully cooked in its package. The system may also comprise a co-extruder configured to extrude the a material layer and a collagen gel layer about the exterior surface of the base layer that is then at least partially coagulated before receiving the grill treatments.

Abstract: Packages for food products and food products packaged in such packages are described. A packaged food product may include a plurality of food items and a package comprising a container removeably coupled to a lid. The container may define an interior configured to receive the plurality of food items. The container can include a bottom portion and opposing first and second sidewalls forming a plurality of support portions configured to support the plurality of food items independent from one another. The support portions each include a support surface extending upward along at least a portion of the first and second sidewalls and across the bottom portion.

Abstract: A system and method for conditioning food product is disclosed. The method comprises providing a grill treatment to the food product; packaging the food product; and heating the packaged food product (e.g., partially or fully cooking the food product in its package). The system comprises an apparatus configured to apply a grill treatment to a food product that is being packaged and fully cooked in its package. The system may also comprise a co-extruder configured to extrude the a material layer and a collagen gel layer about the exterior surface of the base layer that is then at least partially coagulated before receiving the grill treatments.

Abstract: Packages for food products and food products packaged in such packages are described. A multi-item packaged food product may include food items, a bottom portion defining containers, and a top portion releasably sealed to the bottom portion such that food items are received in the containers. The top portion defines removeably coupled cover portions, each cover portion sealing at least one food item within a corresponding one of the containers. The top portion is peelable in a first direction to remove at least two cover portions from the corresponding containers, and the top portion is peelable in a second direction to remove a single cover portion from a single container.

Abstract: Packages for food products and food products packaged in such packages are described. A multi-item packaged food product may include food items, a bottom portion defining containers, and a top portion releasably sealed to the bottom portion such that food items are received in the containers. The top portion defines removeably coupled cover portions, each cover portion sealing at least one food item within a corresponding one of the containers. The top portion is peelable in a first direction to remove at least two cover portions from the corresponding containers, and the top portion is peelable in a second direction to remove a single cover portion from a single container.

Abstract: A packaged food product includes a food product; a packaging having an interior containing the food product, the packaging including a first film defining a recess to receive the food product, the first film having an anti-fog treatment applied to at least a portion of the recess, the first film configured to define a space between the food product and the first film and receive heated water vapor released from the food product during heating of the food product; and a second film releasably sealed to the first film, the second film comprising an absorbent layer configured to absorb moisture released from the food product; and at least one vent portion configured to relieve steam pressure from the interior during heating of the food product.

Abstract: A packaged food product includes a bottom receptacle having a lower portion defining an interior and an upper portion extending about the upper periphery of the interior; a food product provided within the interior; a top film sealed to the upper portion of the bottom receptacle via a seal portion extending substantially along the upper periphery of the interior and comprising at least one substantially straight side. The seal portion may be configured to release steam at approximately the midpoint of the substantially straight side of the seal portion.