Abstract: A microwavable food package may comprise a container comprising at least one sidewall, a first closed end and a second open end opposite the first closed end, the at least one sidewall and the first closed end together defining an interior volume configured to hold foodstuff. The microwavable food package may further comprise a cover configured to cover the open end. The at least one sidewall may comprise a composite including a microwave regulating material to regulate incident microwave radiation being transmitted through the at least one sidewall into the interior volume. The cover or the closed end of the container may comprise a microwave regulating material to regulate incident microwave radiation being transmitted through an end of the container into the interior volume.

Abstract: Soluble sugar can be added to a milk protein dispersion with reduced lactose to slow viscosity buildup and gelation. Preferably, greater than about 3 percent by weight soluble sugar is added to the milk protein dispersion. The resulting milk protein dispersion generally has greater than about 6 percent by weight protein, less than about 20 percent by weight lactose and greater than about 3 percent by weight soluble sugar. Preferred milk protein dispersions are low fat. The milk protein dispersions are suitable for storage for at least several days without viscosity build-ups that inhibit processing.

Abstract: A refrigerated dough system is provided which includes a dough in a container flushed with a gas. The dough contains a leavening agent capable of generating gas in the dough after the dough is sealed in the container. The container is provided with a pressure release mechanism to release excess pressure generated within the container as the dough leavens and during storage. The dough system is capable of sustaining a leavened dough structure during storage so that upon baking the dough, the resulting baked product resembles a freshly prepared and baked dough.

Abstract: A method for making a frozen composition for storage. The method does not require a hardening step prior to storage. The method includes preparing a mixture of ingredients that include water and adding an anti-freeze protein to the mixture of ingredients.

Abstract: Refrigerated dough packaging method includes packaging the dough in a package having a pressure release valve associated with a flange to substantially prevent the expanding dough from interfering with the gas venting abilities of the package.

Abstract: A method for making ice cream for storage. The method does not require a hardening step prior to storage. The method includes preparing a mixture of ingredients that include water and adding an anti-freeze protein to the mixture of ingredients.

Abstract: Refrigerated dough packaging has a pressure release valve associated with a flange to substantially prevent the expanding dough from interfering with the gas venting abilities of the packaging.

Abstract: A packaging system is disclosed which includes a susceptor heating means having selective responsiveness to microwave radiation. The susceptor surface has a plurality of regions, where at least one region has an altered responsiveness to microwave radiation which is achieved by disruptions in the susceptor surface. A method for making regions of a susceptor selectively responsive to microwave heating by disrupting the continuity of the metallized film of the susceptor is also disclosed.

Abstract: A packaging system is disclosed which includes a susceptor that heats when exposed to microwave radiation, and which has a selective responsiveness to microwave radiation. The susceptor surface has a plurality of regions, where at least one region has an altered responsiveness to microwave radiation which is achieved by disruptions in the susceptor surface. A method for making regions of a susceptor selectively responsive to microwave heating by disrupting the continuity of the metallized film of the susceptor is also disclosed.

Abstract: A method and apparatus is disclosed for a system for heating food products in a variety of microwave ovens. The invention allows the temperature profile of the food product to be set at a predetermined level. A grid is used in combination with a conductive ring. There is preferably a spacing between the grid and the surface of the food product between about 0.25 inch and about 2.4 inches, a margin between openings in the grid between about 0.6 inch and about 1.8 inches, and the openings in the grid are of a size between about 0.75 inch and about 1.75 inches. A single iris embodiment is disclosed. The single iris may be in contact with the surface of the food product or spaced therefrom. An embodiment is also disclosed wherein a grid is in contact with the food surface.