Packaged Food Product and Method of Heating on a Roller Grill

Abstract

A food product is shown which is made up of a soft starch based shell at least partially enclosing a n additional food component. A wrapper at least partially encloses the food component forming the food product. The wrapper of the food component is formed of laminated shrink wrap film. The food product is particularly adapted for heating on a roller grill without significant loss in quality.

Description

BACKGROUND OF THE INVENTION

1. Field of the Invention

The present invention relates generally to the vending of food products, such as tamales, which are packaged for a grab-and-go sales environment, and to a method for heating such products on a roller grill to an eating temperature without degrading the quality of the product.

2. Description of the Prior Art

The present invention is directed to the area of food products which generally are made up of a starch (corn) based soft shell and which contain a meat or other type of food filling Examples of such types of food products include, for example, tamales, burritos, enchiladas, corn dogs, and similar items. The invention has particular application to vending of tamales at convenience stores, concession stands, and the like. Tamales, for example, are a meat product which is wrapped in a corn-based covering and then wrapped with corn husks or paper. They tend to be soft and frangible and are thus very fragile.

Tamales have traditionally been made from a corn (maize) product. One known method of preparing tamales involves mixing corn masa, lard, water, and spices to form a corn meal tamale dough which is then placed on a corn husk and wrapped around the desired filling. The corn masa which is utilized is made by soaking and cooking corn in water with lye treatment, and then grinding to a paste. Fillings include such things as meats or cheese. The resulting tamale roll was, in the past, typically steamed prior to eating.

Instead of using corn masa, as described above, another conventional method involves the use of Masa Harina flour, a type of corn flour made from sun dried posole that has been prepared with lime or wood-ash lye water, giving it a dough consistency. This flour is then mixed with lard, salt, baking powder, water or broth and spices to form the tamale dough which is placed on a corn husk wrapped around a filling (such as meat or cheese filling) and steamed to make the tamale.

In both of the cases described above, the steamed tamale corn meal dough is a soft mass and needs a “wrapper” to hold it in place. Traditional wrappers include, for example, corn husks, banana leaves, corn leaves or paper. As a result of its somewhat fragile nature, the traditional tamale is perhaps best suited for serving on a plate or dish, with the preferred method of heating being steaming. However, tamales have not, in the past, been particularly well adapted for serving through certain types of ready-to-eat outlets, for example, convenience stores, snack bars, stadiums, and the like. This is primarily due to the fact that they are difficult to heat while retaining the integrity of the shell and thus the quality of the food product for an extended period of hold time using commercially available heating devices.

Various attempts have been made in the prior art to overcome these problems by, for example, maintaining the food in a static state and heating, e.g. under infrared lights for long term heating. This technique has the a number of disadvantages including the fact that this method preferentially heats only one side of the food product and may lead to water/fat migration to one side of the food product. While this method does help to maintain the structural integrity of the food product, the heating and liquid distribution may not be as uniform as would otherwise be desired.

It is also possible to prepackage tamales and like foods in a conventional microwave package, e.g. a sealed plastic bag. However, the outer edges of such packaging may become brown and dry during heating, rendering the resulting product less appetizing. Also, the bag may break due to the steam pressure which is created inside the bag during heating. The overall heating operation may be uneven, as well.

Another method of heating food products, particularly in convenience stores and the like, is the so-called “roller grill.” In the typical roller grill, a plurality of elongate cylindrical rods are mounted in parallel relationship so as to support an object, such as a hot dog, between the rods. The rods are heated to a desired temperature and continuously rotated. As the rods rotate, the hot dogs rotate in an opposite direction with the space created between the rods. As a result of the rotation, the hot dogs remain hot without becoming burned, as would be the case if they were heated on a grill without rotation.

More modern roller-type grills offer a variety of specialized features. For example, the front rollers may be heated to a first temperature with the back rollers heated to a second higher temperature. The front rollers may then be employed to heat a first food product that requires less heating than a second food product placed on the back rollers. More recently, such roller grill units have been utilized to heat in a vending situation food products other than hot dogs. For example, burrito products have been manufactured to roll on and be heated by a roller grill. Such other products, however, have not been successful because of the relatively short product life experienced by such products.

Another problem with the traditional methods of vending such items as hot dogs and similar, foods is the possibility of contamination of the food item. Because the food product is not packaged, the food product is touched by hand when placed on the grill. In the case of a convenience store, it is typically the store clerk that is operating the roller grill and placing the food product on the grill. This is typically the same person handling money at the cash register. Thus, cross-contamination between bacteria on money and the food product can occur. In addition, if the grill itself is not properly maintained and cleaned, bacteria can be picked up from the grilling apparatus onto the food product. Moreover, the extended period of non-refrigeration of the food product can allow bacteria to grow to dangerous levels on the food product as well.

Another problem with roller grills exists with the products themselves. In the case of tamales, heating the tamale or other soft shell food on a roller grill can improve heating uniformity. However, it has also been found that rolling can adversely affect the structural quality of the food product by breaking down the shell and/or drying portions of the food product due to the previously described generally fragile nature of this type of food product.

A need exists, therefore, for an improved packaging method for vending a food product of the type which has a soft starch-based shell that will retain the integrity of the food product during heating with a roller heating device that moves the product as it is being heated.

A need also exists for an improved packaging method and method of vending which preserves the eating quality of the food item over extended periods of heating whether on a roller grill, or in a heat and hold environment for concession sales, fast food sales, or the like.

A need also exists for such a food packaging method which allows a food item to be cooked in the package, rather than packaging a cooked product, as was typically done in the prior art.

A need exists for such an improved packaging method and method of vending which is simple in design and economical to implement so as to be economically viable.

SUMMARY OF THE INVENTION

The present invention provides a solution to many of the previously mentioned deficiencies noted in the prior art in the form of a packaged food product having a starch based soft shell or casing at least partially enclosing a food filling. The food filling can be meat, vegetables, dairy products, sweet fillings, or a combination thereof. In one aspect of the method of the invention, the product is heatable on a rotary grill providing heat transfer to the food product by either conduction, radiation, or both. Preferably the product which is placed on the roller grill is heated by conduction from heat from the rollers on which the food product rests during movement during the heating process. The food product may be situated on the heating device for an extended period of time without structural degradation or quality degradation of the food product.

In another aspect of the invention, the packaging method of the invention can be used to provide a packaged food product, whether on a roller grill or not, for example, in a heat and hold environment for concession sales, fast food sales, and the like. The unique packaging method of the invention also allows the food item to be cooked in the package, rather than packaging a cooked product.

One particular preferred food product of the invention is a tamale food product adapted for vending on a roller grill. The preferred product is a generally cylindrical tamale food product having a longitudinal extent defined between opposing ends and an exposed exterior surface. The tamale food product also has a surrounding shell including at least one grain component which surrounds at least the longitudinal extent of the food product. The tamale food product is enclosed by a plastic shrink wrap film which is wrapped about and surrounds the tamale shell so as to encapsulate the food product. The plastic shrink wrap film which is used to encapsulate the tamale food product is formed as a laminate of at least two plies of shrink wrap film.

In it's most preferred form, the shrink wrap film which is used to encapsulate the tamale food product includes a lap seal region along the longitudinal extent of the food item, allowing the packaging to be pulled apart by a consumer. At least one of the plies of shrink wrap material will typically have marking indicia applied on an inner side thereof, prior to the lamination. Each ply of the preferred shrink wrap film is typically provided in a thickness range of about 30 to 45 gauge.

A method of preparing a packaged food product is shown in which a food product, such as a starch based soft shell or casing at least partially enclosing a food filling, is enclosed by a plastic shrink wrap film which is used to encapsulate the food product, the film being formed as a laminate of at least two plies of shrink wrap film. Again, the shrink wrap film which is used to encapsulate the food product preferably includes a lap seal region along the longitudinal extent of the food item, allowing the packaging to be pulled apart by a consumer. At least one of the plies of shrink wrap material will typically have marking indicia applied on an inner side thereof, prior to the lamination. Each ply of the preferred shrink wrap film is typically provided in a thickness range of about 30 to 45 gauge.

The food item can be wrapped with the shrink wrap film on a lap and seal machine with a thermal seal being applied to form the lap seal region. After the wrapped food item leaves the lap seal machine, it passes through a shrink wrap tunnel where it is heated to a temperature and for a time sufficient to cause the surrounding wrap to shrink-to-fit the food product. The shrink wrapped product is then heated, as in a steam cooker or in a continuous steam oven chamber, to cook the food item in its shrink wrap packaging. Alternatively, a previously cooked food item can be packaged using the shrink wrap technique of the invention.

A method of vending a wrapped food product on a roller grill is also shown. A generally cylindrical food product is provided having a longitudinal extent defined between opposing ends and an exposed exterior surface. The food product also has a surrounding shell including at least one grain component which surrounds at least the longitudinal extent of the food product. The food product and surrounding shell are wrapped with a plastic shrink wrap film so as to encapsulate at least the longitudinal extent of the food product. The food product is then placed on a roller grill and rotated about a longitudinal axis drawn along the longitudinal extent thereof, the food product being heated through the wrapper for a period of heating time sufficient to raise the temperature of the shell and filling to an eating temperature, the wrapper engaging rollers of the roller grill during heating.

Additional objects, features and advantages will be apparent in the written description which follows.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is a perspective view of a food product of the invention on a roller grill heating device.

FIG. 2 is a cross-sectional view of the food product with a close-up detail of the lap region of the shrink wrap covering being shown as FIG. 2A.

FIG. 3 is an exploded perspective view of the food product and wrapper, also showing the laminated shrink wrap covering being pulled apart to reveal the printed indicia on an inside surface thereof.

FIG. 4 is a schematic diagram of the preferred steps in the method of preparing a packaged food item of the invention.

DETAILED DESCRIPTION OF THE INVENTION

The embodiments herein and the various features and advantageous details thereof are explained more fully with reference to the non-limiting embodiments that are illustrated in the accompanying drawings and detailed in the following description. Descriptions of well-known components and processes and manufacturing techniques are omitted so as to not unnecessarily obscure the embodiments herein. The examples used herein are intended merely to facilitate an understanding of ways in which the invention herein may be practiced and to further enable those of skill in the art to practice the embodiments herein. Accordingly, the examples should not be construed as limiting the scope of the claimed invention.

With reference now to FIG. 1, there is shown a food product of the invention designated generally as 11 on a roller grill 13. In the example illustrated, the food product 11 is a wrapped tamale of the type which has a soft starch based shell (15 in FIG. 2A) which at least partly surrounds a selected food filling 17. The starch based shell 15 will typically include at least one grain component, such as corn. As perhaps best seen in FIG. 3, the food product 11 has a longitudinal extent “1” defined between opposing ends 19, 21, and an exposed exterior surface 23. As illustrated in FIG. 1, the present invention has as one of its objects to allow the food product 11 to be heated on the roller grill 13, so as to make it convenient to provide such foods as tamales in a “grab-and-go” environment, such as that found in a convenience store, sports stadium, and the like. The roller grill 13 moves the food product 11 by rotation during heating.

While a conventional roller grill 13 is illustrated, the heating device can be any device of the type which provides heat to the food product 11 by conduction and/or radiation while accomplishing movement of the food product 11 by rotating the food product about its longitudinal axis. As will be understood by those in the relevant cooking arts, the roller grill 13 has heated rollers 25, 27 that are power driven to effect rotation thereof. Immediately adjacent rollers, such as rollers 25, 27, rotate in the same direction to effect rotation of the food product thereon. The cross sectional dimension or volume of the selected food product is such as to prevent it from falling through the space between adjacent rollers 25, 27 while permitting rotation. While a convention roller grill 13 is the preferred heating method for purposes of the present invention, it will be understood that radiant heat sources such as heat lights or convection heat sources such as hot air, can be used in place of or in combination with one or more of the three forms of heat transfer. The food product is heated through its wrapper (to be described) for a period of time sufficient to raise the temperature of the shell and filling to an eating temperature. Roller grills of the type under consideration are well known in the relevant arts.

As has been briefly explained with reference to FIGS. 2 and 2A, the food product 11 is comprised of a centrally located food or filling material 17, such as a meat, which is surrounded by an outer starch based soft shell or casing 15 which at least partially enclosing the filling 17. The preferred food product 11, as shown in FIG. 3, has open ends 19, 21 so that the filling 17 is exposed prior to wrapping. Alternately, the ends 19, 21 may be closed. Such a food product can include a tamale, corn dog, burrito, enchilada, wrap or the like. For purposes of heating on the roller grill 13 and facilitating movement on the rollers, it is generally advantageous to cut the ends of the food product, rather than having the traditional folded shell or casing.

The general nature of the tamale food product will be familiar to those in the relevant cooking arts. Briefly stated, the tamale shell will be starch based and will typically contain as major components of the particulate or comminuted material forming it, starch and protein. The comminuted material can be a grain based flour, e.g., cereal grain flour or flour from legumes like soybeans and combinations thereof as a majority of the flour. Cereal grains include wheat, corn, barley, rye, oats, etc. The flour component of the shell preferably includes at least a majority by weight of the shell of one grain, e.g., corn or wheat but can utilize blends to comprise the majority component by weight of the shell as cooked. Generally, the flour will include a protein component and a starch component. As has been mentioned in the background discussion the shell 15 may be made from either a dough, e.g., masa, or a batter respectively. In the case of tamale shells made from masa, the masa may be considered an undeveloped dough containing the grain component and a plasticizing agent. In the case of batters and doughs (developed and undeveloped), the flour component has added thereto one or more plasticizing agents, including water and often times fat in various amounts and other well known ingredients.

The starch containing dry comminuted component, i.e., the flour, is formed into a plasticized mass with the plasticizing agent and suitably mixed or developed as is known in the art. The plasticized mass is then formed into the appropriately sized and shaped product precursor or preform which may then be cooked. Also, particularly in the case of non-developed dough products, the shell 15 may be formed by extrusion or co-extrusion with a filling. Batter based products may be dipped to apply the batter. Generally, cooking of the precursor product gelatinizes the starch and sets the structure of the shell 2. Cooking may be by frying, baking or other suitable form of cooking. In the case of some dough products, particularly those containing gluten as a protein, the dough may be developed to the desired degree of development, if any. In the formation of a tamale type food component 11, the shell 15 may be extruded having the filling 17 co-extruded therewith. Cooling can occur in the extruder.

Alternatively, the food component 11 may be formed by wrapping a shell 15 about the filling material 17 forming at least some multi-layered shell overlap area. Such formation can be done by a machine or by hand. In the case of tamales, a masa flour is plasticized using water and other ingredients such as, e.g., fat and flavoring additives. Additionally, extra protein or other additives may be added to increase the strength of the shell 15.

The food filling material 17 may comprise any suitable filling. Such fillings may include meat products such as beef, pork, poultry, fish or the like. The filling may also be comprised of vegetable product such as peppers, tomatoes, potatoes, onions, grain products for thickening, for example, starch and/or gum. The filling 17 may also include legumes, such as beans in whole or comminuted form. The filling 17 may also be comprised of dairy product e.g., cheese or cheese like filling. The filling 17 may also comprise egg products, for example egg yolk and/or egg white. Combinations of these ingredients may be provided. The filling 17 may be sweet, e.g., fruits, jellies, custards, etc. The filling 17 is preferably tolerant to long periods of exposure to heat while on the roller grill and may be precooked. The filling 17 has sufficient viscosity at the reheating hold temperature to retain the food component 11 in a self supporting manner and when heated will not flow out of the ends of the food component 11. The filling 3 is shown as a single component but may include relatively distinct layers or segments. Preferably the filling 17 and shell 15 are generally cylindrical members on their exteriors.

The particular food product 11 of the invention includes a wrapper designated generally as 29 in FIG. 2 of the drawing. The wrapper 29, as shown in FIGS. 2-3, overlies the exposed exterior surface 23 of the shell of the food item and may also be folded around the ends of the food item. As best seen in FIGS. 2A and 3, the wrapper 29 is preferably provided as a laminated structure comprising at least two layers including inner and outer layers (31,33 in FIG. 3), for, the tamale product under consideration. The preferred wrapper for the food item 11 is a laminated shrink wrap which encapsulates at least the longitudinal extent “1” of the food product. Most preferably, the food product 11 has a wrapper 29 has overlapping portions along the length thereof which forms a type of “lap seal” (generally at 35 in FIG. 2A) to facilitate opening the wrapper at a later time.

By “shrink wrap” material is meant a material made up of polymer plastic, usually PVC with a mix of polyesters. When heat is applied to this material it decreases in size so that it forms a seal over whatever it was covering. Shrinkwrap is commonly found on CDs, DVDs and software packages, but can also be found as safety sealant on jars and bottles as well as to seal off exposed, soldered joints in electric wiring. Commercial shrinkwrap usually takes the form of a clear film applied to products to protect them from dust, pests, surface contamination and moisture. The shrinkwrap provides a tamper-evident seal that helps ensure freshness and discourage pilfering.

The molecules of plastic that make up shrinkwrap are in forced into a polymer state during manufacturing. At a microscopic level the material can be thought of as a series of long, thin molecules lined up neatly in rows. Applying heat to these polymer molecules will increase molecular motion and cause them to return to their natural state. The long, thin lines of molecules of the polymer will tangle tightly with each other, decreasing the volume of the material which, in turn, produces the “shrink” effect. The most commonly used shrink wrap is polyolefin. It is available in a variety of thicknesses, clarities, strengths and shrink ratios. The two primary films are either cross linked, or non-cross linked. Other shrink films include PVC and several other compositions.

A suitable commercially available shrink wrap film for use in practicing the present invention is sold as the LD935 T, 45 gauge shrink wrap, by Sealed Air Corporation of Elmwood Park, N.J. This product's published specifications show it as being available in thicknesses from 30 to 45 gauge, and as having a yield strength of 66,000 square inches per pound for 45 gauge, an impact strength of 12.8 pounds according to ASTM D3763-95a, elongation at break of 120 percent according to ASTM D882-95, a tensile strength of 20,000 psi according to ASTM D882-95 and a modulus of elasticity of 90,000 psi @73° F. according to ASTM D882-95.

Unlike traditional shrink wrap applications, the shrink wrap used in the practice of the present invention is laminated so that, in effect, a double layer of the 45 gauge film is utilized. The lamination can be accomplished by feeding two sources of the film together between heated rollers so that the layers are pressed together. Laminating the individual layers of shrink wrap allows the application of printing indicia on the inside of one layer prior to the lamination. This prevents ink from disintegrating during either the cooking or reheating of the food product. The individual layers of shrink wrap are indicated as 31, 33 in FIGS. 2A and 3 of the drawings. Since the method of the invention uses two layers of laminated shrink wrap, it also differs from traditional prior art two ply plastic bags which are typically formed of nylon and polyolefin layers.

The thickness, foldability and creasability of the wrapper 35 allows folding and creasing of the end portions, whereby the end portions thereof. As shown in FIG. 3, the inner surface of the ply 31 ia provided with printed indicia which provides useful information to the consumer. The indicia might also include marking with an arrow or other direction indicator to indicate to a worker how to properly place the food product on the roller grill, or to provide other useful information.

FIG. 4 of the drawings is a simplified, schematic diagram illustrating the steps involved in the preferred method of preparing a packaged food item of the invention. The food item, such as the previously described tamale, is first shaped and formed in a step 37. This may be done by hand or by machine. Next, the formed food item is fed on a conveyor belt to a conventional, commercially available lap and seal machine in a step 39. During this step, the tamale will be wrapped in the special two ply shrink wrap film of the invention, the longitudinal lap seal is formed, and the lap seal may be heated to thermally seal the contents of the wrapped package. The wrapped food item then passes on a conveyor to a heat shrink tunnel in a step 41, where is heated for a time and to a temperature sufficient to cause the shrink wrap material to shrink about the food item. The wrapped and heat shrunk item may optionally pass through a metal detector 43, if required by food safety standards, and then passes to the steam cooker station in a step 45. In the station 45, the food item may be stood on end in steam cooker vessels, or passed on a conveyor system through a continuous steam oven cooking chamber. Note that Applicant's preferred method of packaging involves cooking the food item in its package to product the final cooked food product, rather than packaging a previously cooked food item.

In a preferred form, the completed food product will have a cross sectional diameter in the range from about ½ inch and about 1½ inches. Further, the food product has a length in the range of between about 2 inches and about 8 inches. After the manufacture of the food component, either before or after applying the wrapper 35, the food product may be cooled as by freezing or refrigeration and stored in that condition.

In order to prepare the food product for vending, it is removed from its storage container and placed on the roller grill 13, as between rollers 25, 27 (FIG. 1). The product may be placed on the heating device in any of its possible storage conditions, frozen, refrigerated or a room temperature condition, It may be desirable in some cases. if the product is frozen, to allow the food component to thaw prior to placing on the heating device. The food component with its wrapper 35 is then heated to the appropriate temperature and may be maintained in a heated state for extended periods of time, for example, several hours. When a consumer selects one of the food components for consumption, it may be removed from the roller grill 13 and provided to the consumer for eating either with a serving device such as a tray or plate and eating utensil or as a finger food.

An invention has been provided with several advantages. The unique laminated shrink wrapper used in the practice of the invention delivers fresh product to a variety of vending environments. The laminated nature of the film retains an ink print for product identity and other uses. The nature of the shrink wrap film performs especially well on a roller grill. The wrap protects even a relatively fragile food item, such as a tamale, from breaking apart and disintegrating on a roller grill. The packaging process can also be used to provide a food product, whether on a roller grill or not, for example in a heat and hold environment, in a fast food sales environment, etc. The shrink wrap reduces the chances of contaminating the food product and thus cuts sanitary waste. The shrink wrap also provides improved shelf life and ultimately a better quality product.

While the invention has been shown in only one of its forms, it is not thus limited but is susceptible to various changes and modifications without departing from the spirit thereof.

Claims

1. A method of vending a wrapped food product on a roller grill, the method comprising the steps of:

providing a generally cylindrical food product having a longitudinal extent defined between opposing ends and an exposed exterior surface, the food product also having a surrounding shell including at least one grain component which surrounds at least the longitudinal extent of the food product;

wrapping the food product and surrounding shell with a plastic shrink wrap film so as to encapsulate at least the longitudinal extent of the food product; and

placing the food product on a roller grill and rotating the food product about a longitudinal axis drawn along the longitudinal extent thereof and heating the food product through the wrapper for a period of heating time sufficient to raise the temperature of the shell and filling to an eating temperature, the wrapper engaging rollers of the roller grill during heating.

2. The method of claim 1, further comprising the steps of:

cutting the opposing ends of the food item prior to wrapping with the shrink wrap so that the food item rolls move easily on the roller grill.

3. The method of claim 1, wherein the shrink wrap film includes a lap seal region along the longitudinal extent of the food item, allowing the packaging to be pulled apart by a consumer.

4. The method of claim 1, wherein the plastic shrink wrap film which is used to wrap the food item is formed by at least two plies of laminated shrink wrap material.

5. The method of claim 4, wherein the at least one of the plies of shrink wrap material has marking indicia applied on an inner side thereof, prior to the lamination.

6. The method of claim 4, wherein the each ply of the shrink wrap film prior to lamination has a thickness is in the range from about 30 to 45 gauge.

7. A packaged tamale food product adapted for vending on a roller grill, the product comprising:

a generally cylindrical tamale food product having a longitudinal extent defined between opposing ends and an exposed exterior surface, the tamale food product also having a surrounding shell including at least one grain component which surrounds at least the longitudinal extent of the food product;

the tamale food product being enclosed by a plastic shrink wrap film which is wrapped about and surrounds the tamale shell so as to encapsulate the food product; and

wherein the plastic shrink wrap film which is used to encapsulate the tamale food product is formed as a laminate of at least two plies of shrink wrap film.

8. The packaged food product of claim 7, wherein the shrink wrap film includes a lap seal region along the longitudinal extent of the food item, allowing the packaging to be pulled apart by a consumer.

9. The packaged food item of claim 8, wherein at least one of the plies of shrink wrap material has marking indicia applied on an inner side thereof, prior to the lamination.

10. The packaged food item of claim 9, wherein the each ply of the shrink wrap film prior to lamination has a thickness is in the range from about 30 to 45 gauge.

11. A packaged food product intended for concession or fast food, grab-and-go sales, the food product comprising:

a food item having a generally cylindrical exterior and having a longitudinal extent defined between opposing ends and an exposed exterior surface;

the food item being wrapped with a plastic shrink wrap film so as to surround and encapsulate the food item, the shrink wrap film which is used to encapsulate the food item being formed as a laminate of at least two plies of shrink wrap film which are adhered together by heat;

the food item being cooked to form a finished packaged food product.

12. The packaged food product of claim 11, wherein the food item is cooked prior to wrapping.

13. The packaged food product of claim 11, wherein the food item is cooked after wrapping.

14. The packaged food product of claim 11, wherein the shrink wrap film includes a lap seal region along the longitudinal extent of the food item, allowing the packaging to be pulled apart by a consumer.

15. The packaged food product of claim 11, wherein at least one of the plies of the shrink wrap has marking indicia applied on an inner side thereof, prior to lamination.