Abstract: The rate of degradation of a cooked food product that is maintained at an elevated temperature can be reduced by the use of an encapsulated environment food holder. The encapsulated environment is a small, airtight or semi-airtight containment vessel that retains compositions that escape from a cooked food product over time. The volume of an encapsulated environment is greater than one hundred percent but less than one-thousand percent of the cooked food product volume. By holding single servings or portions of a cooked food product in a small, encapsulated environment palatability or taste of a cooked food product can be extended.

Abstract: An encapsulated environment is an air-circulation-restricted volume, preferably just large enough to hold a single serving of a cooked, protein containing food product. Restricting the air circulation reduces the evaporation of gases and liquids that are normally lost over time. The palatability of a cooked, protein-containing food product is thus maintained by holding the cooked product at a ready-to-eat temperature inside of an encapsulated environment. The encapsulated environment is a compartment configured to hold a single serving of a cooked, protein-containing food product, the compartment being able to be covered or at least partially closed by its use in combination with a sleeve configured to receive a tray into which the compartment is formed.

Abstract: The rate of degradation of a cooked food product that is maintained at an elevated temperature can be reduced by the use of an encapsulated environment food holder. The encapsulated environment is a small, airtight or semi-airtight containment vessel that retains compositions that escape from a cooked food product over time. The volume of an encapsulated environment is greater than one hundred percent but less than one-thousand percent of the cooked food product volume. By holding single servings or portions of a cooked food product in a small, encapsulated environment palatability or taste of a cooked food product can be extended.

Abstract: The rate of degradation of a cooked food product that is maintained at an elevated temperature can be reduced by the use of an encapsulated environment food holder. The encapsulated environment is a small, airtight or semi-airtight containment vessel that retains compositions that escape from a cooked food product over time. By holding single servings or portions of a cooked food product in a small, encapsulated environment palatability or taste of a cooked food product can be extended.