Abstract: A package for foods is disclosed and comprises a container having a peripheral flange at its mouth. The container is made of or lined with a plastics material so as to provide a plastics surface at the flange. The container is covered by a lid which is heat-sealed to the flange. In order to be able to open the package easily, especially when it is hot, a tear-strip of material extends across at least the flange and is secured to the lid by a heat seal. The tear-strip presents a tab for engagement by the fingers of a user, and, in order to ensure that the lid can be torn effectively by the tear-strip, the bond between the tear-strip and the lid is chosen to be at least as strong as the bond between the lid and the flange.

Abstract: A package is disclosed for natural products and comprises a first wall region of thermoplastic material and a second wall region which comprises a porous substrate hermetically sealed at its edges to the thermoplastic material and covered with a gas-permeable layer of polymethylpentene. The area of the porous substrate and its outer covering of polymethylpentene is selected in relation to the total area of the package and in dependence upon the natural products to permit a desired atmosphere to be maintained within the package as a result of respiration of the natural products and gas transfer through the porous substrate.

Abstract: The packaging of fresh fruit and vegetables is effected in a package at least part of which is made of a transparent film of a polymeric material. The film has a high rate of gas permeability and is impervious to the ingress of bacteria. As the fruit and vegetables continue to respire in the package an atmosphere is set up inside the package which serves to retard spoilage, mould growth and flavor deterioration, thereby providing the package with a longer shelf life than an open receptacle. The film is preferably polymethyl pentene and may form all the container or a lid to a rigid receptacle.

Abstract: A method of packaging fresh meat is disclosed in which a first web of material is formed into a receptacle to receive the fresh meat and the receptacle is sealed with a second web of material. The meat is subjected to a vacuum treatment in the receptacle and sealing is effected at reduced pressure. In the vacuum treatment the oxygen partial pressure in the vicinity of the meat is first reduced below about 0.9 mm. of mercury to degas the meat and controlled partial release of the vacuum to an oxygen partial pressure of above about 11 mm. of mercury, preferably about 600 mm. of mercury is effected, the sealing being conducted at this pressure. By this means it is ensured that the meat is not stored or likely to remain under an oxygen partial pressure which is highly deleterious to the meat, particularly to its color and customer appeal.