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.

Abstract: Food packaging of the present invention is particularly adapted for microwave, conventional oven, stove top and boiler cooking techniques and includes an integral pocket or trap compartment for receiving fluids created by the cooking process, such as grease. Embodiments include a compartment for cooking food products therein with the addition of water or other fluids, wherein the water or other fluids are drained from the food products and removed from the food packaging after cooking the food products.

Abstract: Packaging for facilitating microwave heating arranged to contain a food product up to a fill level within the packaging. The packaging includes a first metallic microwave active component, extending above and below the fill level. The first metallic microwave active component has portions arranged below the fill level and above a base level which allow for a microwave heating of the food contained in the packaging between the fill level and the base level.

Abstract: Disclosed are packaging systems and methods useful in extending the storage-life of foodstuff such as fresh fish. The packaging systems and methods can be used to transport or store the foodstuff for an extended period of time. The packaging systems preferably use a fuel cell to maintain a reduced oxygen level in the environment surrounding the foodstuff.

Abstract: A pre-packaged microwavable food having a steam emitting source integral to the package permitting preparation of the food product in a broad range of microwave ovens. A food product is placed into a package. A steam emitting source is placed in porous communication with the food product inside the package. When the package is heated, steam blankets the food product. Steam has a positive effect on cooking performance and cooking time. The steam emitting source can be made from an absorbent material or a gel. The food product can be a half-product, pellet, or other microwavable food or snack product.

Abstract: Improved shelf stable microwave dessert packaged food products for individual servings comprise a cup; a shelf-stable ready-to-heat uncooked microwave bakeable foam product disposed within the cup, and a peelably removable, low gas permeability sealing membrane. The improvements reside in important part in selecting shelf stable food products embodiments having a pH of ?6 and additionally comprising dried or gelled blue or purple inclusions such as natural or artificial blueberries dispersed within the foam. These inclusions can be colored with natural anthocyanin or artificial Lake pigments. Surprisingly, when the foam has a pH of about 6 or lower, the dried or gelled blue or purple inclusions exhibit color stability for extended times even though the foams are stored at room temperatures. The articles provide high quality finished expanded blue or purple inclusion containing baked dessert goods by microwave cooking and expansion of the foam.

Abstract: An ovenable cooking apparatus for facilitating the cooking of food components while maintaining the separateness thereof may include a first container for holding a first food component, and a second container for holding a second food component. The separation of the first food component from the second food component maintains the surface area for the first and second food components to facilitate heating of the first and second food components. The first food component may have a liquid based content for producing steam when heated, and one or both of the first container and the second container may define a passage for providing airflow and steam flow for contacting the second container and/or the second foodstuff and heating or steaming the second food component. Additionally, the second container may be steam impermeable for cooking bread and the like.

Abstract: A microwave heating construct includes a movable portion defined at least partially by lines of disruption extending between adjacent edges of the bottom panel. The movable portion is adapted to be moved towards the interior space for maintaining a food item in an elevated position within the construct. A susceptor or other microwave energy interactive element may be joined to the movable portion to enhance heating, browning, and/or crisping of the food item.

Abstract: Various blanks and constructs formed therefrom are provided. The various constructs include features for supporting a food item at an elevated position to enhance the heating, browning, and/or crisping of the food item in a microwave oven.

Abstract: A steam-ventable package includes a container formed to include an interior region and a mouth opening into the interior region and a closure coupled to the container to close the mouth. The closure is made from a peelable film coupled to a brim included in the container and configured to be removed from the brim in response to application of shear force applied to the peelable film.

Abstract: A microwavable material having a structure that may be used to enhance the browning and crisping, and thus improve the taste and appearance, of a food item cooked therein. The material may be in the form of a sheet material or formed as a container such as a bag, pouch, or other suitable structure. The material may have one or more features that help bring the material into close contact with the food item and help conform the bag around the food item. Furthermore, the material may have a structure that avoids substantial contact with liquid released by a food item, may have a venting system suitable for the exiting of moisture, may have a coating, a transparent surface, and when formed as a container, may have a gusseted surface.

Abstract: The invention concerns a new food product (1) in the form of a meal comprising food (4) and a sauce (5), intended to be mixed for consumption of the meal, in closed packaging (1) comprising a container (2) in which the food (4) is placed and a lid (3) in which the sauce (5) is placed, the sauce being separated from the food by a seal (7) which closes off the part of the lid (3) facing the food (4) characterized in that the container (2) comprises a mechanism (11) to tear the seal (7) when the lid (3) is turned concurrently to the container (2) between a pretearing position of the seal (7) and a tearing position of the seal (7).

Abstract: A multi-temperature and multi-texture frozen food microwave heating tray includes a first integral compartment defined by at least one sidewall and an upwardly convex bottom, and a second integral compartment defined by at least one sidewall and a bottom and comprising a microwave energy access modulating structure for one of the first and second compartments.

Abstract: A heating cooker includes a cooking chamber accommodating an object to be cooked, a hot air generator and a blower. Hot air generated by the generator impinges as a high-speed impinging jet on the object from a nozzle hole located in a ceiling plate. The hot air having impinged on the object is drawn our through hot-air suction openings located in lower parts of right and left sidewalls of the chamber by the blower. A shelf plate is located in the chamber so that the object is placed on it. The shelf plate has openings on right and left sides. Hot air is caused to impinge on the object through the nozzle hole. The shelf has a convex portion formed on a face on which the object is to be placed which supports the object from below.

Abstract: The invention concerns an assembly for preparing and presenting an edible composition designed to be puffed including a first portion defining a chamber for enabling the puffed composition to be presented, and a second portion defining a storage chamber designed to include at least one non-puffed composition, the second portion being arranged in the first portion. The invention also concerns a method for preparing a composition to be puffed using the assembly.

Abstract: The present invention concerns an assembly comprising a food product (15) to be heated or cooked in a microwave device, a packaging (13) surrounding said food product, wherein said packaging has at least one surface to come into contact with said food product and is made at least partly of a susceptor, and a heat shrinking film (16).

Abstract: A package for fruits and vegetables having galvanic functionality is formed by using two or more metals with different galvanic activity properties on the surface of a nonmetallic substrate. The metals may be deposited electrolytically, by vacuum, autocatalytically, or by other methods. The metals are selected to create a galvanic reaction after the package is filled with a low pH food product and its associated liquids, juices, brine, etc. The package may extend the shelf-life of the food product contained therein, for example, by making metal ions available to the food product.

Abstract: A microwavable, refrigerated scrambled egg composition. The composition includes a first component that is frozen precooked egg portions. At least about 50% by weight of the frozen egg portions are pieces that are at least about ½ inch in one dimension. The second component is a slurry including pasteurized liquid egg and pregelatinized modified food starch. The precooked egg portions are from about 50% to about 85% by weight of the total scrambled egg composition and the slurry is from about 15% to about 50% by weight of the total scrambled egg composition. Processes for making and methods of using the microwavable, refrigerated scrambled egg composition are also provided.

Abstract: The disclosure relates to method of treating foodstuffs such as whole or cut vegetables or fruits or cuts of meat in a manner that reduces the load of human or other animal pathogens in the foodstuff, preferably without substantially altering its appearance, one or more of its organoleptic properties, or some combination of these. The method includes contacting the foodstuff with a pathogenostatic fluid such as an acidic solution, preferably at a reduced pressure, and thereafter subjecting the foodstuff to an HPP process. Foodstuffs treated in this manner can be packaged in the presence of the pathogenostatic fluid, in the presence of a sauce, or in the presence of substantially no liquid. Packaged foodstuffs treated as described herein exhibit beneficial properties, such as retention of taste, appearance, and texture and extended shelf life, relative to non-treated foodstuffs.

Abstract: A method for preparing a custom flavored snack food includes the provision of a quantity of a snack food that is at least partially cooked and at least one seasoning powder. The snack food is placed in a coating container with the at least one seasoning powder. The snack food is then coated with the at least one seasoning powder. The snack food coated with the at least one seasoning powder is subsequently heated to a predetermined temperature for a predetermined time to form the custom flavored snack food. The method may be practiced with a kit having the snack food, the at least one seasoning powder, the coating container, and the heating container. The heating container may have a removable panel that, when removed, provides access to a heating cavity for receiving and heating the coated snack food to form the custom flavored snack food.

Abstract: Disclosed are microwave popcorn articles comprising any conventional microwave popcorn bag, and a food charge disposed therein comprising kernel popcorn, edible oil and powdered sugar to provide the finished popped popcorn with sweet glaze coating wherein the sweet glaze coating comprises powdered sugar. Methods of preparing such microwave popcorn articles are disclosed wherein the slurry added to the bag comprises powdered sugar and edible oil and is added preferably after the kernel popcorn has been added to the bag.

Abstract: A construct for heating a food product. The construct comprises a first centerline extending in a first direction and a second centerline extending in a second direction, wherein the first centerline is substantially perpendicular to the second centerline, a base, a pair of opposed platforms extending upwardly from the base. The pair of opposed platforms are separated by a recess extending in the second direction. The construct comprises at least one locating feature foldably connected to the construct and being located between the opposed platforms for locating a food product on one of the opposed platforms.

Abstract: This invention provides processes and apparatus for enhancing the aroma of food products. Aroma-enhancing agents are applied or dispensed onto food products during their manufacture by food-grade controlled-droplet dispensing heads (or head). In preferred embodiments, the dispensing heads are controlled by a controller, such as a programmed PC-type computer, in dependence on sensor data, such as electromechanical, optical, or image sensor data. The controller and sensors operate so that different food items can have selected aroma-enhancing agents properly applied or dispensed without waste or overspray. The invention also provides food products, the aroma of which have been enhanced according to the provided processes and apparatus with aroma-enhancing agents.

Abstract: The present invention concerns a puffed popcorn starch containing powder having a loose bulk density of less than 120 g/L and a particle size smaller than 1 mm, a non-aqueous liquid-loaded starch material comprising said powder and a process for preparing these. In addition the present invention relates to the use of said powder as a solid carrier material for non-aqueous liquid or gaseous components and the use of said non-aqueous liquid-loaded starch material in food and animal feed products, pharmaceuticals, nutraceuticals, agrochemicals, and cosmetic or personal care products.

Abstract: Provided is a package for cooking in a microwave oven, in which a synthetic resin container body having a flange part is filled with contents and a lid is heat-sealed to the flange part to seal the package hermetically. Independent concave parts sandwiching a heat-sealed part are provided in a part of the flange part on the inner and outer sides of the heat-sealed part to form, on the heat-sealed part, a projection part directed to the inner direction of the container and serving as a steam releasing part by automatically opening. The package is prevented from being broken or deformed by preventing the heat-sealed part from being peeled immediately after the contents are placed in the container body. When heating cooking is performed in a microwave oven, the package improves the taste of the contents by the steaming effect. The lid is sure to automatically open by the increase of the pressure in the container.

Abstract: A susceptor includes a flexible substrate and a metallic material provided on at least one surface of the substrate. A first plurality of ventilation apertures are formed in the substrate and the metallic material, and the first plurality of ventilation apertures are configured to permit a fluid to pass through the substrate and the metallic material.

Abstract: A retail package having a shelf-stable crispy food product and at least one packet of a complimentary shelf-stable topping and a method for preparing a microwave heated snack. The present invention allows a consumer to purchase together and heat a crispy food product and a complimentary topping simultaneously in a microwave oven. The package is ideal for combinations of chips and cheese or any other compatible crispy and non-crispy food products that are desirably kept in separate containers and heated shortly before consuming.

Abstract: Film is used as a bladder that expands in response to an increase in the internal pressure while contents are heated, such as micro-waved. A laser-scored vent(s) is provided with scoring of an reduced extensibility layer, such that expansion of the package due to internal pressure (steam) pulls the film across the width of the package causing it to stretch to the point that the vent point(s) breaks through or ruptures the sealant film allowing the pressure/steam to escape.

Abstract: An object of the present invention is to provide a milk-type food and drink including cow's milk packed in a transparent container such as a PET bottle, which does not generate off-flavor due to photoinduction even when the milk-type food and drink is a store-displaying commercial product which is apt to come under the influence of sunlight and fluorescent light. The invention relates to a milk-type food and drink packed in a transparent container which substantially shields light in the wavelength region of 550 to 720 nm, and a process for producing a milk-type food and drink, which comprises packing a milk-type food and drink in a transparent container which substantially shields light in the wavelength region of 550 to 720 nm.

Abstract: A device for displaying and cooking food such as kernels of corn includes a container with a base that can store kernels of corn extended by a compensation zone that can assume at least two positions, one folded and the other unfolded. The compensation zone includes four faces: two retractable faces and two stiffening faces opposite, whereby the retractable faces each include a fold that is approximately at the center of each of these faces and parallel to the base. The stiffening faces each include a first fold that is approximately at the center of each of these faces and parallel to the base and diagonal folds, whereby the base is rigid over a height so as to delimit a restricted space in which kernels of corn are likely to be stored when the compensation zone is in the folded position.

Abstract: An apparatus and method is disclosed for preparing liquid egg products, for example pure egg whites, whole eggs and egg products either alone or mixed with spices, vegetables or other ingredients, in a microwave oven. The container for preparing the liquid egg products is relatively inexpensive and disposable. In another embodiment of the present invention, a method is provided for preparing liquid egg products in a disposable, microwavable container in which the liquid egg product expands while cooking and partially removes the lid of the container to create a delicious meal of properly cooked, fresh egg product, that are ready for consumption.

Abstract: Methods of inhibiting the degradation of a photosensitive sweetener or a sweetness enhancer in a food or beverage formulation, the method comprising adding a photodegradation-inhibiting amount of one or more antioxidants to the food or beverage formulation; and/or packaging the food or beverage formulation in a UV absorbing container are provided. Food or beverage formulations comprising an antioxidant and a photosensitive sweetener or sweetness enhancer, and/or that is packaged in a UV absorbing package or dark-colored package are also provided.

Abstract: Ovenware for microwave ovens which contain a composition comprising a susceptor and a thermoplastic or thermoset polymer are improved when the composition also has a thermal conductivity of about 0.7 W/m° K. or more. Heat generated by absorption of microwave radiation by the susceptor is more readily conducted to the food being cooked when the thermal conductivity of the composition is high, particularly when the part containing the susceptor is relatively thick. Also described are designs for various pieces of ovenware containing this composition.

Abstract: A microwave packaging made of a flexible, heat-sealable laminate has a grid structure made of electrically non-conductive cells that do not absorb microwaves, and an electrically conductive metal grid that separates the cells from one another. The metal grid has a layer thickness of at least 1 ?m, and the cells each have a size between 100 mm2 and 1200 mm2. The proportion of the non-conductive area formed by the cells amounts to at least 50% of the total area. A liquid-tight outer film follows a first side of the metal grid directly or by way of at least one connecting layer, and a moisture-absorbent layer follows a second side of the metal grid directly or by way of at least one intermediate layer, and has a polymer base substance and extends essentially over the entire area of the laminate. The microwave packaging is formed from the laminate by heat-sealing.

Abstract: Various microwave energy interactive display packages, blanks for forming such packages, and methods of displaying and heating a food item are provided.

Abstract: A construct for preparing a food item in a microwave oven includes a plurality of heating regions including an inner heating region and an outer heating region. The inner heating region includes a susceptor including a plurality of annular microwave energy transparent areas, and the outer heating region includes a plurality of susceptor projections extending radially from the susceptor of the inner heating region.

Abstract: Provided are a packaging container for a microwave oven that excels in the sealing performance between a container body and lid, and that at heating/cooking by a microwave oven, maintains the internal pressure of the container for a given period of time to thereby enhance the taste of contents through steaming effect, and that thereafter, can spontaneously open with certainty from a steam releasing seal part; and an efficient process for manufacturing the packaging container. In the packaging container for microwave oven having a lid heat-sealed to the periphery of a flange part of container body made of a synthetic resin so as to attain hermetic sealing, at least one steam releasing seal part with a weakened part is disposed inside the peripheral seal part of the flange part at a position separate from the peripheral seal part.

Abstract: A microwave energy interactive structure includes microwave energy interactive material supported on a microwave energy transparent substrate, and a plurality of spaced apart microwave energy transparent segments circumscribed by the microwave energy interactive material. The plurality of spaced apart microwave energy transparent segments define a pattern of loops that may be dimensioned to induce resonance of microwave energy during microwave heating of a food item on the structure. The structure may also include a plurality of microwave energy transparent elements that are operative as fuses to prevent overheating of the structure.

Abstract: A microwave popcorn package includes a clear plastic bag having a sheet of a microwavable anti-scorch material fixed to an inside surface. The clear bag allows a user to view the progress of the corn popping. The bag is preferably made of a microwavable polypropylene/polyester plastic and the sheet of microwavable anti-scorch material is fused using a compression sealer to the plastic around the perimeter of the anti-scorch material. The package is placed in a microwave oven with the microwavable anti-scorch material under the popcorn. The plastic bag becomes very hot in the microwave. When the popcorn is popped, the microwavable anti-scorch material prevents hot popped popcorn from coming to rest on the plastic and become scorched from direct contact with the hot plastic. The plastic bag may additionally include a zip lock along one edge to allow the bag to be resealed after opening.

Abstract: Disclosed are microwave popcorn articles comprising any conventional microwave popcorn bag, and a food charge disposed therein comprising kernel popcorn, fat, salt and sufficient amounts of a heat tolerant glaze forming carbohydrate ingredient such as isomalt to provide the finished popped popcorn with sweet glaze coating. Methods of preparing such microwave popcorn articles are disclosed wherein the isomalt in particulate form in a separate step and preferably after the kernel popcorn and fat have been added to the bag.

Abstract: A blank for a construct includes a main panel including a removable panel at least partially defined by a line of disruption, a plurality of side panels extending from the main panel along respective fold lines, and a microwave energy interactive element overlying at least a portion of the main panel. The blank may be used to form a construct capable of heating, browning, and/or crisping upper and lower surfaces of a food item.

Abstract: A package for heating a microwave food item is provided.

Abstract: The invention concerns an assembly for preparing and presenting an edible composition designed to be puffed including a first portion defining a chamber for enabling the puffed composition to be presented, and a second portion defining a storage chamber designed to include at least one non-puffed composition, the second portion being arranged in the first portion. The invention also concerns a method for preparing a composition to be puffed using the assembly.

Abstract: A microwave heating construct includes a base for underlying a food item and a cover for overlying the food item. The cover may include a plurality of resilient, deformable tabs extending from an opening, where each tab includes microwave energy interactive material. The tabs may be capable of independently flexing in response to an urging force.

Abstract: A microwave energy interactive heating sheet includes at least two susceptor layers and a plurality of expandable insulating cells. At least some of the expandable insulating cells inflate when exposed to microwave energy.

Abstract: A susceptor structure includes a layer of conductive material supported on a non-conductive substrate. The conductive layer includes a resonant loop defined by a plurality of microwave energy transparent segments and, optionally, a microwave energy transparent element within the resonant loop.

Abstract: A microwavable vacuum-packed frozen sushi product comprising: a flexible microwave-safe plastic packing bag which is vacuumed to a pressure of 50 to 600 mmHg and, in the pressure-reduced state, hermetically sealed; an open-topped plastic box placed in said packing bag; and a sushi product placed in said box; said vacuum-packed frozen sushi product being such that a space is formed in said packing bag in the pressure-reduced state around said sushi product and the space has, in total, a volume 0.1 to 0.7 times that of said sushi product; an inner surface of said packing bag is in contact with an upper surface of said sushi product; and said packing bag, said box and said sushi product are frozen together in a unified form. Water vapor generated during thawing is allowed to flow through a space formed between the sushi material and the box and the packing bag to heat a rice section and a material or materials, thereby providing the sushi product with diminished unevenness in temperature distribution.

Abstract: A convenience food product is described having a configuration optimized for rapid microwave heating and providing an integrated storage area for complementary consumables.

Abstract: In an embodiment, the invention is a single ply paper product comprising a paper substrate having a first surface and a second surface and comprising a web of fibers sufficiently refined to have a Canadian Standard Freeness value of greater than about 100 cm3 according to TAPPI standard test T 227, and having a weight of between about 20 lbs./3,000 ft.2 and about 45 lbs./3,000 ft.2; and a fluorochemical in an amount of at least 800 parts per million. In another embodiment, the invention is a method for processing a single ply paper product comprising the steps of folding a single ply paper product into a container. Processing of the single ply paper product includes at least one of folding, creasing, applying adhesive, applying a susceptor patch, and heat sealing. In another embodiment, the invention is an article comprising a single ply paper product and a charge of oil and popcorn.

Abstract: Ovenware made from thermoplastic polymeric compositions which have relatively high thermal conductivities has advantages in cooking food. Such compositions can be made by mixing a thermoplastic polymer with a particulate material which has a relatively high thermal conductivity. This composition usually allows faster heating of the food and/or improved browning of the food in contact with the ovenware surface.