Abstract: A flexible packaging laminate has built-in opening/reclose and tam per-evidence features by forming the laminate from an outer structure joined in face-to-face relation to an inner structure. Score lines are formed in both structures to enable an opening to be formed through the laminate by lifting a flap or the like out of the plane of the laminate. The score line through the outer structure defines a larger opening than the score line through the inner structure, such that a marginal region of the outer structure extends beyond the edge of the opening portion of the inner structure. A pressure-sensitive adhesive is used to re-adhere the marginal region to an underlying surface of the inner structure adjacent the opening through the laminate. The outer score line includes at least one tear portion that is torn through upon initial opening, thus indicating the package has been at least partially opened.

Abstract: A food storage container includes two or more thermally insulated compartments that can facilitate storage of hot and cold items in a single container. The container includes sidewalls and interior walls that provide thermally insulated barriers. The container further includes a cover that also provides a thermally insulated barrier and securely complements each of the compartments within the container. The cover also includes a gasket or seal along its perimeter.

Abstract: The system contains a metal tray formed from a sheet of metal. A plurality of pockets is formed in the metal tray, wherein the plurality of pockets is formed from manipulating the sheet of metal. A cover is formed over the metal tray. Optionally, a base may be engaged with the cover, wherein the metal tray is formed to fit snugly between the cover and the base.

Abstract: The present invention relates to flameless heating apparatus for food products. In particular, the present invention relates to an improved potentially exothermic mixture/blend for such heaters and to a meal package including foods, and heating apparatus. It is known to have food products such as rations for back-packer, adventurers and military forces which comprise hermetically sealed packages of food which can be heated without flame, on demand. Such food products and apparatus are collectively referred to as Meals-Ready-to-Eat (“MRE”). In addition to the above uses, the products can be used as emergency rations for shelters and for heating of non-food products. Currently MRE packages yield hydrogen as a by-product. The present invention seeks to improve the efficiency of the reaction. In accordance with the present invention, there is provided a composition operable to provide thermal output with no or an insignificant production of any flammable gasses.

Abstract: The present invention provides an innovative packaging for microwave preparation of expandable food, such as cookies, an innovative food product prepared from the packaging and the method of preparation thereof. The innovative packaging includes first and second susceptor sheet portions each having an accordion-like shape; one or more members for spacing the susceptor sheet portions at a predetermined distance; and an expandable uncooked food placed between the two susceptor sheets, wherein the food is in intimate contact with sheet portions and becomes efficiently browned and crisped during microwave cooking. The food is preferably a cookie dough.

Abstract: The invention concerns a new food product (1) in the form of a meal comprising food (4) and a sauce (5), intended to be mixed for consumption of the meal, in closed packaging (1) comprising a container (2) in which the food (4) is placed and a lid (3) in which the sauce (5) is placed, the sauce being separated from the food by a seal (7) which closes off the part of the lid (3) facing the food (4) characterized in that the container (2) comprises a mechanism (11) to tear the seal (7) when the lid (3) is turned concurrently to the container (2) between a pre-tearing position of the seal (7) and a tearing position of the seal (7).

Abstract: A sterilized ready-meal food package comprising: a main container, defining a main volume and having a first opening at the upper part; a main food product held inside at least part of such main volume; at least one secondary container defining a secondary volume and having a second opening at the upper part; at least one secondary food product held inside at least part of the secondary volume; removable covering means arranged to occlude the first and the second opening. The main and secondary food products occupy at least 80% of the free volume available therefor; furthermore, the secondary container is associated in a removable manner inside the main container, in such a manner to occupy part of the main volume and reduce the free volume available for the main food product to a portion of the main volume. The finding also comprises a method for preparing the ready-meal food package.

Abstract: The invention relates to a method for producing self supporting container parts, such as dishes or covers, for containers for foodstuffs to be treated in a microwave oven, said containers each comprising at least one compartment for receiving the foodstuffs, along at least part of the circumferential surface of which compartment a microwave-radiation influencing material layer is provided in the wall of at least one associated container part, comprising the steps of providing a multilayer foil comprising said microwave radiation-influencing material layer and at least one material layer that does not influence microwave radiation, which is bonded thereto on at least one side of the microwave radiation-influencing material layer, bonding one side of the multilayer foil to a remaining portion of the container part in question, in such a manner that the material layer of the multilayer foil that does not influence microwave radiation is present on a free surface of the container part.

Abstract: Multi-purpose food preparation kits for foods which include dough, at least a portion of which is exposed for cooking, browning, and crisping, and optionally rising. The kits include a support base of susceptor material elevated above a support surface by an elevator member either incorporated with a base or separate therefrom. Kits further include a ring component of susceptor material which surrounds the food product, and which is dimensioned larger than the initial dimensions of the food product, so as to be spaced therefrom, at least initially, prior to cooking The space inside the ring component allows the dough to rise during cooking without obstruction by the susceptor ring and without imparting thermal energy from the susceptor ring to the dough surface. In one embodiment the susceptor base it provided in the form of a shipping carton.

Abstract: A field ration packaging assembly includes a ration housing and a food tray. The ration housing includes a lid panel having at least one air exhaust vent and a wall panel having at least one intake vent. The food tray may be positioned above a heat source. The at least one air exhaust vent and at least one air intake vent may be in fluid communication such that upon activation of the heat source, air enters the ration housing through the at least one air intake vent, passes over the heat source and exits the ration housing at the at least one exhaust vent by natural convection.

Abstract: A heating apparatus includes an elongated flexible envelope (4) comprising two sheets (6), (8) that are attached to each other along permanent side seams (10), (12) and along a permanent bottom seam (14) and a moisture-activated chemical heater (16) disposed inside envelope (4), wherein envelope (4) is folded over on itself and secured by temporary side seams (18), (20) and a permanent top seam (22) to form a continuous moisture barrier surrounding the moisture activated chemical heater (16) and wherein heater (2) may be opened for use by removing top seam (22) and unfolding envelope (4) by unpeeling temporary seals (18), (20) to provide unfolded envelope (4), wherein sheets (6) and (8) remain sealed along permanent seams (10), (12) and (14), but wherein envelope (4) now has an open top end (30).

Abstract: One embodiment includes a package system containing a main container with a smaller container nested in it. The smaller container is filled with a secondary food item designed to be mixed into the primary food item. The smaller container is placed within the main container. The area of the main container not occupied by the smaller container includes a main food item. Both containers are sealed with one film. Before consumption, a consumer will place the package in a microwave to heat. Once heated, the smaller container is removed from the main container, creating space in the main container previously occupied by the smaller container. The main food item in the main container will re-position creating space between the top of the main food item to the edge of the main container. The secondary item can be added into the main container without overflowing out of the main container.

Abstract: Multi-purpose food preparation kits for foods which include dough, at least a portion of which is exposed for cooking, browning, and crisping, and optionally rising. The kits include a support base of susceptor material elevated above a support surface by an elevator member either incorporated with a base or separate therefrom. Kits further include a ring component of susceptor material which surrounds the food product, and which is dimensioned larger than the initial dimensions of the food product, so as to be spaced therefrom, at least initially, prior to cooking. The space inside the ring component allows the dough to rise during cooking without obstruction by the susceptor ring and without imparting thermal energy from the susceptor ring to the dough surface. In one embodiment the susceptor base is provided in the form of a shipping carton.

Abstract: A self-contained and self-heating food, meal and/or drink package, comprising a heat-resistant carton, a heat-resistant tray, a heating element, a container having a food, meal and/or drink sealed therein, and a pouch containing an activator solution for reacting with the heating element to generate sufficient heat to heat the food, meal and/or drink in the container. To heat the contents of the container, the heating element is positioned within the tray and the activator solution is applied to the heating element. The container then is positioned over the heating element in the tray, and the tray with the heating element and container therein is positioned within the carton which serves as an oven for heating the food, meal and/or drink in the container.

Abstract: The present invention directed to instant-prepared fried noodle and aimed to reduce an amount of fats and oils therein and realize those with favorable texture and taste with the simple method without depending on any special device. Dough is prepared by adding 0.3-0.6 weight by percent in total of sodium carbonate and/or potassium carbonate to raw noodle flour like wheat flour, then adding edible acid substance thereto to adjust dough pH to 7.5-8.5, and kneading them with brine water. The dough so produced is rolled, cut, steamed, then seasoning solution or water is absorbed into noodle strings so made and the noodle strings are dried by frying them with oil of 130° C.-160° C. Thereby, an amount of fats and oils in the instant-prepared fried noodle bricks can be reduced without generating any scorching damage in the noodle strings.

Abstract: A package for heating a food product. The package has a tray with a central panel for supporting the food product and a flexible flap containing a layer of microwave insulating material for heating the food product. The flexible flap has independently movable sections, wraps around the food product, and forms an open ended cooking sleeve.

Abstract: Food products for the dietary management of a diet-responsive disease or condition, a method of dietary management of a diet-responsive disease or condition, and a system for providing such food products are disclosed. In one embodiment, the system involves (a) providing the name of at least one medical professional or medical professional's office or practice for consultation by participants and, if applicable, for writing orders for food products for participants; (b) providing controlled access to a supply of food products; and (c) providing the food products to the participants. The food products can be supplied in any suitable manner. Suitable manners of providing a supply of food products include, but are not limited to providing the food products at retail outlets, such as stores that have pharmacies, and drug stores, or through a website.

Abstract: The invention provides an ovenable vacuum skin package for storage and cooking of a food product. The package includes a receptacle and a thermoformable composite polymeric film cover heat-sealed thereto, and the composite polymeric film cover includes: (i) a thermoformable substrate layer comprising a first copolyester material; and (ii) on a surface of the substrate layer, a heat-sealable layer comprising a second copolyester material, the second copolyester material being different from the first copolyester material; wherein i. the receptacle comprises on a surface thereof a sealing region adapted to contact and form a scal with the heat-sealable layer; and ii. both the receptacle and the cover film comply with the requirements of paragraph h(1) of CFR §177.1630.

Abstract: A frozen food package and method of producing and using the same is disclosed. The food package includes a bag which is freezable, ovenable and microwaveable. A frozen food assembly within the bag includes uncooked food, preferably an entree. Typically, the food assembly includes a meat, a fruit or vegetable, and a flavoring liquid such as a broth or stock, and may include infused oil or a dairy product. The uncooked food is typically embedded in the frozen liquid to facilitate handling and shipping and to align the frozen food with a display window of the bag. Chemical preservatives are not necessary and sauces may be omitted although sauces are not burned in the cooking process. The method typically includes sealing the frozen uncooked food in the liquid-impermeable bag and cooking the food in the sealed bag. The resulting dish is a substantial improvement over the well-known precooked frozen meals.

Abstract: A polypropylene film comprising 70-90 wt. % polymer (a), 2-10 wt. % polymer (b), 2-10 wt. % polymer (c) and 3-20 wt. % polymer (d) and having a haze of 8-30% (wherein the polymer (a) is a block copolymer prepared by producing a polymer part (component a1) by polymerizing in a first step monomers composed mainly of propylene in the absence of an inert solvent and producing an ethylene/propylene copolymer part (component a2) in a second step by polymerization subsequently carried out in a gas phase; the polymer (b) is an ethylene-based polymer having a density of 0.91-0.97 g/cm3 and a melt flow rate of 5-30 g/10 min; the polymer (c) is an ethylene/?-olefin random copolymer having a density of 0.86-0.90 g/cm3 and a melt flow rate of 0.3-5 g/10 min; and the polymer (d) comprises two or more propylene-based polymers different in molecular weight from each other).

Abstract: A pack suitable for housing liquid and/or solid-liquid contents whose wall comprises a layer of board (3), an inner layer (2) sufficiently impermeable to create a seal between the board (3) and the pack's contents, and an outer protective layer (4,5) covering the board (3), wherein the pack's layers are microwavable and the outer layer (4, 5) is breathable.

Abstract: A sterilised ready-meal food package comprising: a main container, defining a main volume and having a first opening at the upper part; a main food product held inside at least part of such main volume; at least one secondary container defining a secondary volume and having a second opening at the upper part; at least one secondary food product held inside at least part of the secondary volume; removable covering means arranged to occlude the first and the second opening. The main and secondary food products occupy at least 80% of the free volume available therefor; furthermore, the secondary container is associated in a removable manner inside the main container, in such a manner to occupy part of the main volume and reduce the free volume available for the main food product to a portion of the main volume. The finding also comprises a method for preparing the ready-meal food package.

Abstract: A dual ovenable film having a first layer comprising one or more polyamides and a second layer comprising one or more polyamides. The first layer forms the first outer surface of the film. The second layer has a melting point of at least about 210° C. The film is capable of forming a water-containing package by providing two 4 inch by 6 inch sheets of the film each having four perimeter sides, placing the sheets in superimposed, coextensive arrangement having the first layers of the films in contact with each other, and heat sealing three perimeter sides of the sheets together using a ?-inch wide sealing bar at a temperature of 290° F., a dwell time of 0.5 seconds, and a sealing pressure of 40 psig to form an open pouch having heat seals along three of the four perimeter sides. The open pouch can be filled with 100 milliliters of distilled water at a temperature of 73° F.

Abstract: The present invention relates to a novel package for storing, shipping, preparing and dispensing a meal. In one embodiment the present invention provides for a meal comprising an array of shellfish and vegetables disposed in a tray, which is disposed in a flavor pouch. The package has sufficient structural integrity to withstand shipping and when purchased by the customer, is ready to bake or grill. When prepared by the customer a substantial array of perfectly prepared seafood, steamed in a seasoned butter sauce, is presented. The visual presentation, ease of preparation, uniqueness of combination and high quality ingredients makes a wonderful meal for two or more.

Abstract: Described are a system and method for monitoring pre-prepared meals which can be assembled as a plurality of portions. Assembled pre-prepared meals can be monitored starting from their assembly up to the ultimate consumption. Pre-prepared meals are arranged on tray-like containers and a data carrier is fastened which contains meal-specific data. These meal-specific data can be read out at at least two reading stations to be able to keep a record of the conditions of manufacture, storage and/or cooling.

Abstract: The use of a heat-sealable, composite film comprising a polymeric substrate layer having a first and second surface and disposed on a surface of the substrate layer a barrier layer, wherein (i) the substrate layer has one or more venting means therein; (ii) the thickness of the barrier layer is from about 0.05 to about 30 ?m; (iii) the barrier layer comprises a polyester thermoplastic elastomer; and (iv) the Tensile Elongation At Break of the barrier layer measured according to ASTM D882 is at least 250%, as packaging for an ovenable meal.

Abstract: A food preparation method and system comprising: a tray (100) having at least two distinctly shaped cavities (10,20) for storing and reheating meal components, wherein the cavities contain meal components and define a space such that the meal components are reheated at an approximately even rate.

Abstract: The storing device comprises a segment of a mesh material and an end for securing the mesh material. The secured mesh material is suitable for storing various items. The food product comprises a cooking apparatus and a foodstuff. The cooking apparatus comprises a steam permeable component for steam cooking a foodstuff. The cooking apparatus may further comprise a bag and/or a packet for steaming the foodstuff. The cooking apparatus allows concurrent steaming of the steam permeable component and the packet and/or the bag for steaming the foodstuff to substantial simultaneous steaming completion.

Abstract: A microwavable product can include a first food product in a package, and a flow-capable butter-syrup compound in the package adapted to remain solid prior to heating. The butter-syrup compound may be packaged in direct contact with the first food product. The butter-syrup compound can include substantially pure butter and/or substantially all natural syrup. The butter-syrup compound can include about 50% butter and about 50% maple syrup, and can be a homogenous mixture of butter and syrup components.

Abstract: A carton for storing and serving a self-heating meal and a beverage container includes a closable first compartment for storing and heating the meal. The first compartment has a first top wall and a first flap covering a first opening to the first compartment and a first securing means for releasably securing the first flap in a first closed position. The carton includes a second compartment for storing the beverage container and has a hole in a second top wall of the second compartment for holding the beverage container. An exemplary embodiment of the invention includes a second flap attached to the second top wall covers a second opening to the second compartment. A third compartment in the carton is disposed between the first and second compartments wherein the third compartment is open along a top side of the carton.

Abstract: A dual ovenable film having a first layer comprising one or more polyamides and a second layer comprising one or more polyamides. The first layer forms the first outer surface of the film. The second layer has a melting point of at least about 210° C. The film is capable of forming a water-containing package by providing two 4 inch by 6 inch sheets of the film each having four perimeter sides, placing the sheets in superimposed, coextensive arrangement having the first layers of the films in contact with each other, and heat sealing three perimeter sides of the sheets together using a ?-inch wide sealing bar at a temperature of 290° F., a dwell time of 0.5 seconds, and a sealing pressure of 40 psig to form an open pouch having heat seals along three of the four perimeter sides. The open pouch can be filled with 100 milliliters of distilled water at a temperature of 73° F.

Abstract: Apparatus for shipping and preparing baked food products includes a receptacle containing the food product, a baking shield upstanding above the receptacle, and a shipping carton. To prepare for shipping, the baking shield is placed at the bottom of the receptacle and is configured for a nesting fit. The baking shield may have either a frustoconical sidewall or a concave trough-like sidewall.

Abstract: A frozen food product which includes a raw protein portion, a raw or an only partially cooked or blanched vegetable portion and a sauce, contained in a sealed cooking pouch made primarily of paper and a susceptor layer, preferably aluminum, which may be placed in an oven or microwave oven so as to cook the contents of the cooking pouch. The raw protein product is preferably one of fish, beef, poultry, pork or veal. The vegetables are raw or blanched vegetables such as julienne peppers, celery, carrots, onions, zucchini or broccoli. The blanched vegetables are only partially cooked so that the time remaining to complete cooking of the vegetables is approximately the same as the time required to cook the raw protein portion.

Abstract: A one-dish frozen dinner product having an integral bread ring is provided. A method for making a one-dish frozen dinner product having an integral bread ring is also provided. The one-dish frozen dinner product preferably includes a receptacle containing the one-dish frozen dinner product, a baking shield upstanding above the receptacle, and a shipping carton. Even more preferably, the baking shield is placed at the bottom of the receptacle containing the one-dish frozen dinner product and is configured for a nesting fit. The baking shield may have either a frustoconical sidewall or a concave trough-like sidewall.

Abstract: A one-dish frozen dinner product having an integral bread ring is provided. A method for making a one-dish frozen dinner product having an integral bread ring is also provided. The one-dish frozen dinner product preferably includes a receptacle containing the one-dish frozen dinner product, a baking shield upstanding above the receptacle, and a shipping carton. Even more preferably, the baking shield is placed at the bottom of the receptacle containing the one-dish frozen dinner product and is configured for a nesting fit. The baking shield may have either a frustoconical sidewall or a concave trough-like sidewall.

Abstract: Potato-based food products tolerable by gluten-intolerant individuals and methods of making and using the same. In one aspect, potato-based food products are formed by methods that include the steps of: (a) heating a potato-based ingredient substantially free of gluten to a temperature of from about 130° F. to about 260° F. for sufficient time to allow said potato-based ingredient to be mashed; (b) mashing the potato-based ingredient for a sufficient amount of time for the ingredient to form a dough-like consistency; (c) shaping the potato-based ingredient into shaped pieces; and (d) heating the shaped pieces in an environment at a temperature of about 300° F. to about 500° F. for sufficient time to attain a potato-based food product having a hardened crust. The invention further encompasses filled food articles and packaged foods comprising potato-based food products according to the invention.

Abstract: The invention relates to a plated frozen meal comprising a plate, a first group of individually frozen predominantly meat-based ingredients positioned on the plate, a second group of individually frozen predominantly carbohydrate-based or predominantly vegetable-based ingredients positioned on the plate, and at least one pellet of frozen sauce. The at least one pellet of frozen sauce is positioned such that when it thaws it facilitates the thawing or heating of at least one of the first or second groups of ingredients. This invention is also directed to a method of increasing the rate of thawing or heating of a frozen plated meal.

Abstract: A frozen sauce delivery system provides a sauce for a frozen food product in the form of a plurality of frozen sauce chips. Depending on the type of sauce being provided, the sauce may be formed into one or more different types of chips. Each type of chip is formed from a mixture that may include a portion of the ingredients used to form the sauce. Each mixture is then apportioned and frozen as chips. The melting temperature of the chip ingredients can be formulated to be higher than the melting temperature of the overall sauce. A plurality of each type of sauce chip is then included in a package along with frozen food items to create the frozen food product. This frozen food product may then be prepared, preferably using heat, to form a finished food dish that includes heated food items coated in the heated sauce.

Abstract: A frozen food product which includes a raw protein portion, a raw or an only partially cooked or blanched vegetable portion and a sauce, contained in a sealed cooking pouch made primarily of paper and a susceptor layer, preferably aluminum, which may be placed in an oven or microwave oven so as to cook the contents of the cooking pouch. The raw protein product is preferably one of fish, beef, poultry, pork or veal. The vegetables are raw or blanched vegetables such as julienne peppers, celery, carrots, onions, zucchini or broccoli. The blanched vegetables are only partially cooked so that the time remaining to complete cooking of the vegetables is approximately the same as the time required to cook the raw protein portion.

Abstract: A frozen food product which includes a raw protein portion, a raw or an only partially cooked or blanched vegetable portion and a sauce, contained in a sealed cooking pouch made primarily of paper and a susceptor layer, preferably aluminum, which may be placed in an oven or microwave oven so as to cook the contents of the cooking pouch. The raw protein product is preferably one of fish, beef, poultry, pork or veal. The vegetables are raw or blanched vegetables such as julienne peppers, celery, carrots, onions, zucchini or broccoli. The blanched vegetables are only partially cooked so that the time remaining to complete cooking of the vegetables is approximately the same as the time required to cook the raw protein portion.

Abstract: A food packaging system for a food product such as an uncooked deep dish pizza includes an aluminum pan for receiving the food product. A paperboard ring is placed over the upper rim of the pan to provide a local shield, retarding the cooking time of the upper outer edge of the food product. Together, the pan and ring form a cooking vessel for the food product. A formed tray of plastic material receives the pan and provides pocket-like stepped recesses to aid in cushioning the pan and to hold the ring in desired position about the pan rim. A support member is applied to the bottom and one end of the tray to provide a bottom support for positioning the tray and its contents, on-edge, in an upright position. A film covers the contents of the tray and is removed, along with the tray and support member, to prepare the food product for cooking.

Abstract: A shaped hot dog is formed by providing a wiener with cuts extending longitudinally from each end a distance selected to maintain a cylindrical middle portion intact. The cuts form distal portions which extend away from each side of the middle portion. The distal portions curl outwardly on cooking, and the resulting shaped hot dog has an appealing shape which in a preferred embodiment resembles a spider.

Abstract: The invention relates to a plated frozen meal comprising a plate, a first group of individually frozen predominantly meat-based ingredients positioned on the plate, a second group of individually frozen predominantly carbohydrate-based or predominantly vegetable-based ingredients positioned on the plate, and at least one pellet of frozen sauce. The at least one pellet of frozen sauce is positioned such that when it thaws it facilitates the thawing or heating of at least one of the first or second groups of ingredients. This invention is also directed to a method of increasing the rate of thawing or heating of a frozen plated meal.

Abstract: The invention relates to a steamable pouch meal for preparation, e.g., in a microwave oven. The pouch meal comprises i) a plurality of frozen food pieces comprising at least two different types of food and, optionally, a quantity of frozen sauce or liquid seasoning, and ii) a pouch containing the frozen food pieces, the pouch at least partially comprised of a mesh material, the mesh material adapted to permit a first portion of steam produced upon heating the pouch and its contents to escape from the pouch while maintaining a second portion of steam within the pouch to create a steam environment therein for heating the food pieces. The mesh material additionally serves to retain sauce or liquid seasoning and juice from the food pieces within the pouch.

Abstract: A full moisture shelf stable rice product, which comprises a cooked or precooked whole grain rice having a dry matter content of from about 30% to about 55% by weight, an acid in amount effective to obtain a pH of about 3.5 to about 4.5, and an oil in an amount sufficient to coat the surface of the rice.

Abstract: A cook-in package for food products is provided having a printed label layer positioned within at least one wall portion of the cook-in package. The printed cook-in package serves dual purposes and eliminates the need for a second printed shrink bag. Moreover, the printed package is capable of being formed and cooked, while still retaining it readable qualities and being resistant to abuse and some distortion.

Abstract: The present invention relates to sterilisation-resistant barrier films based on polyamides and polyolefins, wherein the film consists ofat least one aliphatic polyamide layer (A) andat least one polymer blend layer (B), which consists of 50-85 wt. % of polyarylamide and 15-85 wt. % of aliphatic polyamide andat least one thermoplastic heat sealing layer (C) of a polyolefin having a crystallite melting point of 121.degree. C. or above (C1) or of a polymer blend containing at least one polyolefin having a crystallite melting point of 121.degree. C. or above (C2) andat least one bonding layer (D),arranged in such a manner that a heat sealing layer and a layer of aliphatic polyamide are located on the outer sides of the film, and wherein the film is not stretched.

Abstract: A method of packaging a product by heat shrinking a low gauge, low shrink force, polyester shrink film to a rigid container. The lidding film engages around the outside of the container, thereby protecting the contents and providing evidence of tampering. The packaged product can be heated and will generally vent steam, while maintaining tamper resistance.

Abstract: A baked pizza crust is provided having a water activity in the range of about 0.6-0.85, the baked crust being suitable for use in a refrigerated, ready-to-eat pizza kit. Also provided is a kit for preparing ready-to-eat pizza, the kit including pizza crust, pizza sauce and one or a plurality of pizza toppings which are hermetically sealed from the external atmosphere in a package having a base tray and a top fitted and sealed to the base tray. Preferably, each food item is in a separate compartment sealed from the other food items to substantially retard or prevent flavor, moisture and microbial migration from one food item to another.

Abstract: A new structure for packaging foods and the method of preparing foods using the structure which consists of a food receptacle, its cover and a thin partition layer(s) for separating different food components of an entree during the manufacturing as well as during the heating of an entree. As the result of utilizing the present invention, the said entree can be manufactured more economically, also it can be heated and served easier by the end users without mixing the food components before heating, thus yielding a better quality hot food.