Abstract: The present invention is directed to methods and apparatuses for applying a fluid to the inside of a product packaging material and/or to the outside of a product during packaging of the product. The present invention incorporates a sprayer system into the design of a packer tube and allows the inside surface of the product packaging material and/or the outside surface of the product to be contained within the packaging material to be coated with a fluid. The fluid is applied simultaneously with the packaging of the product. As such, separate steps for applying the fluid and also for packaging the product are not required. In one embodiment, methods and apparatuses for applying a food colorant to the inside of a food packaging material and/or to the outside of a food product during packaging of the food product are provided.

Abstract: Provided are high temperature, venting food preparation bags used to package food products for storage, transportation, and preparation and methods for making and using the same. High temperature, venting food preparation bags are composed of a sealed end, an open end, at least one side wall composed of a first thermoplastic film having a vent, and a vent seal composed of a second thermoplastic film. The vent seal is fused to the sidewall via a non-adhesive seal thereby closing the vents. At elevated temperatures, the vent seal at least partially detaches from the side wall thereby opening the vents. Opening of the at least one vent is not dependent upon the accumulation of internal fluid or gaseous pressure, and is compatible with vacuum packaging techniques. Vented cooking techniques are provided that permit browning and crisping of beef and poultry without manipulating the food preparation bag during cooking.

Abstract: Provided are high temperature food preparation films, bags made from the films, as well as methods for fabricating such bags. The high temperature food preparation films are composed of a blended monolayer thermoplastic elastomer film comprising a polyamide and a polyester elastomer. The polyamides include nylon-6, nylon-6,6, copolymers of nylon-6, copolymers of nylon-6,6, and combinations thereof. Bags made from such films are used in high temperature cooking applications of up to about 425° F.

Abstract: The present invention is directed to blended monolayer films and multilayer films having odor barrier properties, methods of making such films, and bags made from such films. Blended monolayer films include blends of non-elastic polyesters and blends of non-elastic polyesters, polyester thermoplastic elastomers, polyolefins, or combinations thereof. Multilayer thermoplastic films include a plurality of layers of film. The plurality of layers of film includes at least one non-elastic polyester layer of film and at least one additional layer of film. The one additional layers of film can be polyester thermoplastic elastomer layers, polyolefin layers, nylon layers, and combinations thereof. Blended monolayer films and multilayer films are a substantial odor barrier for at least 3 days and have a gauge thickness of from about 0.00015 to about 0.01 inches.