Abstract: Compartmented food service articles with sharp angular junctions are thermoformed utilizing a plug-assisted thermoforming process. The plug is employed in connection with a thermoforming mold having a plurality of rib portions which project axially from a substantially planar mold surface of the thermoforming mold, and which rib portions define a plurality of angular junctions with the substantially planar mold surface. The plug includes a plurality of rib relief portions positioned and configured to fit about the rib portions of the mold in a forming operation at an axial clearance distance of about 0.125 inches or less from the angular junction of the rib portions of the mold with the substantially planar mold surface.

Abstract: Low-odor microwaveable polypropylene/mica food contact articles are disclosed. The articles are prepared by low temperature processing and typically include odor-suppressing basic organic or inorganic compounds. Preferably, the articles are substantially free from C8 and C9 organic ketones associated with undesirable odors. Further improvements to the articles include crack-resistant embodiments with synergistic amounts of polyethylene and titanium dioxide.

Abstract: Low-odor microwaveable mineral-filled polypropylene food contact articles are disclosed. The articles are prepared by low temperature processing and typically include odor-suppressing basic organic or inorganic compounds. Preferably, the articles are substantially free from C8 and C9 organic ketones associated with undesirable odors. Further improvements to the articles include crack-resistant embodiments with synergistic amounts of polyethylene and titanium dioxide.

Abstract: Low-odor microwaveable polypropylene/mica food contact articles are disclosed. The articles are prepared by low temperature processing and typically include odor-suppressing basic organic or inorganic compounds. Preferably, the articles are substantially free from C8 and C9 organic ketones associated with undesirable odors. Further improvements to the articles include crack-resistant embodiments with synergistic amounts of polyethylene and titanium dioxide.

Abstract: Stackable servingware is provided with repeating flange patterns configured to resist nesting and taper lock. The patterns include a first pattern which is chiral with respect to a second pattern such that the patterns are not superimposable on one another. Preferably, the servingware is packaged in alternating sequence such that each article in a stack has a flange pattern which mirrors the flange pattern of adjacent articles.

Abstract: Low-odor microwaveable mineral-filled polypropylene food contact articles are disclosed. The articles are prepared by low temperature processing and typically include odor-suppressing basic organic or inorganic compounds. Preferably, the articles are substantially free from C8 and C9 organic ketones associated with undesirable odors. Further improvements to the articles include crack-resistant embodiments with synergistic amounts of polyethylene and titanium dioxide.

Abstract: Low-odor microwaveable polypropylene/mica food contact articles are disclosed. The articles are prepared by low temperature processing and typically include odor-suppressing basic organic or inorganic compounds. Preferably, the articles are substantially free from C8 and C9 organic ketones associated with undesirable odors. Further improvements to the articles include crack-resistant embodiments with synergistic amounts of polyethylene and titanium dioxide.

Abstract: Disposable food contact compatible microwaveable containers having one or more micronodular surface are disclosed. These containers, including plates, bowls, cups, trays, buckets, souffle dishes, and lids are prepared from a polyolefin selected from the group consisting of polypropylene, polypropylene polyethylene copolymer or blends, and mixtures of these, mica, and pigment and are thermoformed into the shape of a the aforementioned containers exhibiting (a) a micronodular surface on at least one side of the surface; (b) a melting point of not less than about 250.degree. F.; said containers being dimensionally stable and resistant to grease, sugar, and water at temperatures up to at least 250.degree. F. and being of sufficient toughness to resist cutting by serrated polystyrene flatware.

Abstract: A food package assembly of the type designed to serve the dual function of providing a package for shipment and storage of a prepared food and of microwave heating of the food in a manner producing a browning or crisping effect that is particularly adapted to the needs of foods, such as French bread pizzas and garlic bread, which cannot be crisped in a microwave oven via the use of a single planar microwave interactive crisping layer and which, due to the grease and/or vapor driven out of them cannot be heated in a microwave oven in a closely confined manner without becoming soggy. In accordance with preferred embodiments, a food product is received upon an inner tray member that coacts with an outer package body to cradle the food product so that the adjoining surface thereof will be crisped by a microwave interactive heating layer applied to the facing surface of the inner tray member.

Abstract: A food package assembly of the type designed to serve the dual function of providing a package for shipment and storage of a prepared food and of microwave heating of the food in a manner producing a browning or crisping effect that is particularly adapted to the needs of foods, such as French bread pizzas and garlic bread, which cannot be crisped in a microwave oven via the use of a single planar microwave interactive crisping layer and which, due to the grease and/or vapor driven out of them cannot be heated in a microwave oven in a closely confined manner without becoming soggy. In accordance with preferred embodiments, a food product is received upon an inner tray member that coacts with an outer package body to cradle the food product so that the adjoining surface thereof will be crisped by a microwave interactive heating layer applied to the facing surface of the inner tray member.