Abstract: The invention provides a container of substantially form-retaining material, for instance aluminum, steel or other metal, or PET (polyethylene terephthalate) or other plastic, for a liquid, which must be provided prior to consumption with a foaming head, such as chocolate milk, cappuccino, milkshake, which container comprises: a circumferential wall; a base which is connected along its whole periphery to this wall or is integrally formed therewith; a cover which, after filling of the container with the liquid, is optionally arranged on the side remote from the base and which is connected to this wall along its whole periphery; and; a cartridge present in the container and in the filled and closed situation of the container at least partially filled with a gas under pressure serving as foaming medium in the wall of which cartridge is situated at least one continuous hole for passage of gas.

Abstract: The invention provides an absorbent pad for a case-ready package that has a controlled rate of wicking. The packaging comprises a support member, a food product that exudes liquids positioned on the support member, an absorbent pad between the food product and the support member, and a lid member enclosing the package. The absorbent pad is composed of an upper layer, an intermediate absorbent layer, and a lower layer. The upper and lower layers extend beyond the periphery of the absorbent layer and are attached directly to one another. Preferably, the upper and lower layers are composed of nonwoven materials that are coated with a hydrophilic composition. Typically the upper layer will be a spunbonded/meltblown/spunbonded web and the lower layer will be a spunbonded web. The hydrophilic coating wicks liquid exuded by the food product into the absorbent layer, and therefore prevents the accumulation of liquids within the support member.

Abstract: An oxygen scavenging packet containing an iron-based oxygen scavenger and an electrolyte is set forth in which the rate of uptake of oxygen is increased by virtue of the introduction into the packet of an oxygen uptake accelerator containing water. Methods of increasing the rate of oxygen absorption by use of the iron-based oxygen scavenging packet are also set forth.

Abstract: A sealed beverage package including a container with a beverage and an insert sealed therein. The insert holds a gas that upon opening the container interacts with the beverage to produce a froth in the beverage. The insert is designed to float in the beverage and is sized relative to the container such that it cannot rotate end-over-end therein. The insert includes a body with at least one fin extending therefrom. The at least one fin may have the dual functions of securing the insert in the container above the beverage to facilitate charging the insert with gas, as well as preventing the insert from exiting the container, once the container is opened.

Abstract: The invention provides a food packaging system that preferably includes a system for facilitating progressive or incremental delivery of individual, single-serving hand-held food items to the consumer, along with a carton for containing a plurality of the food items and associated delivery systems. The packaging system provides protection for the food items during packaging, shipping handling, retail display and consumer use, and also makes them readily accessible to the consumer, without requiring direct manual contact with the food item. The packaging system preferably includes a separate disposable delivery system for each food item.

Abstract: The present invention relates to a multilayer polymeric film structure and a food package made therefrom. Specifically, the present invention relates to a seven-layer non-EVOH structure having six layers of alternating nylon and adhesive, and a seventh layer of a heat sealable polymer. Either the sixth layer comprising the adhesive or the seventh layer comprising the heat sealable polymer may further comprise a polymer, preferably polybutylene, polypropylene and/or high density polyethylene, that may allow the film structure to be easily peelable when heat sealed. Moreover, the present invention relates to food packages made by the film structures having a easy-open peelable seal component contained therein.

Abstract: A circular tray has a sloping surface extending upwardly from a central base to form a circular support ridge. A retaining ridge concentrically surrounds the support ridge. The support ridge is configured to support a plurality of shrimp arranged to form a nearly arched-shaped ring. A sauce cup is removably disposed on the central base adjacent to tails of the arranged shrimp. An outer ridge concentrically surrounds the retaining ridge. A groove formed between the outer and retaining ridges is sized and configured so as to hold a plurality of pieces of surimi.

Abstract: High end or premium bread, including presliced loaves, are inserted into a preformed inner bag by an automatic bagging machine. The open end of the inner bag is gathered and sealed, and thereafter the inner bag is heat shrunk to closely enclose a loaf. Then the heat shrunk inner bag and enclosed loaf is bagged by a second automatic bagger, and the outer bag is then closed by an automatic bag closer. The inner bag preferably has a gusseted closed end which is adjacent to the openable end of the outer bag for presentation to a consumer. Such closed end of the inner bag can have bag weakening perforations or scores for convenient opening by the consumer.

Abstract: An adsorbent (2) is sandwiched by two films (4) from upper and lower directions; the two films (4) are bonded to upper and lower surfaces of the adsorbent (2). A skirt portion (4A) extending in a lateral direction of the adsorbent (2) is formed in an outer periphery of each of the films (4) and dispersing openings (8) are formed between the skirt portions (4A). Then, a freshness-keeping liquid impregnated in the adsorbent (2) is gradually dispersed outside from each side portion (2A) of the adsorbent (2) through the dispersing opening (8), whereby the adsorbent (2) in the freshness-keeping device (1) is prevented from contacting directly food and the freshness of the food can be kept stably in a long period of time.

Abstract: A continuous chain of connected absorbent pouches comprises a first panel, a second panel, and a super-absorbent material. Each of the absorbent pouches is adapted to absorb liquids. The first panel and the second panel are attached to each other along their respective general peripheries so as to form a space therebetween. The space comprises super-absorbent material. At least one of the first and second panels has at least one hole formed therein. The hole is of sufficient size to be permeable to liquid. Each of the pouches is adapted to absorb at least about 20 times its own weight of a 0.9 wt. % saline solution in an unloaded condition.

Abstract: The invention provides a method of packaging an aqueous liquid whereby a charge of the liquid is charged through a closable opening into acontainer. A source of inorganic ions which are soluble in the liquid is also inserted into the container. The opening is then closed to retain the liquid and the source in the container. There is also provided a liquid pack comprising a container having a closable opening and an aqueous liquid in the container. A source of inorganic ions in the container contacts the liquid, the ions being soluble in the liquid and the source comprising a carrier for said ions of solid material insoluble in the liquid and having said ions sorbed thereto. The invention also provides a device comprising said source and a receptacle in which it is held captive.

Abstract: Foods and beverage products are treated to hide the odor of trans-2-nonenal which normally occurs on storage, by treating the foods or beverages, prior to storage, by contacting with toasted granulated oak wood particles.

Abstract: The invention relates to a flexible packaging. Specifically, this invention relates to a laminate, the use of the laminate in the packaging of food, drinks, medicine and toys, and a corresponding package. The laminates can be a film-to-film and film-to-foil laminates, suitable for typical food packaging uses, using hot melt laminating adhesives. Such laminates are substantially free from volatile contaminates, especially migratable isocyanates and aromatic amines.

Abstract: A system and method for packing agricultural produce including functionality for: providing a container having at least one communications aperture formed in a wall thereof; providing at least one flexible controlled permeability bag within the container; providing at least one bag aperture in the at least one flexible controlled permeability bag in general registration with the at least one communications aperture; sealing the produce inside the at least one flexible controlled permeability bag within the container, while leaving the at least one bag aperture and the at least one communications aperture open; providing atmosphere treatment within the at least one bag via the at least one bag aperture and the at least one communications aperture; and sealing at least one of the at least one bag aperture and the at least one communications aperture.

Abstract: A treated paper product is provided according to the invention. The treated paper product comprises a result of applying a water based emulsion to a paper base sheet to provide an impregnated paper product, and drying the impregnated paper product to a water content of less than about 8 wt. % to provide the treated paper product. The water based emulsion includes a barrier and/or release forming component comprising at least one of stearylated melamine, polyethylene wax, paraffin wax, isoparaffin wax, microcrystalline wax, fluoropolymer wax, silicone wax, alkyl ketene materials, octyl succinic anhydride, Werner chrome complex, natural wax, and mixtures thereof. The water based emulsion can have a solids content of between about 2 wt. % and about 50 wt. % when it is applied to the paper base sheet. Methods for manufacturing and using the treated paper product, and a combination food and treated paper product are provided.

Abstract: The present invention comprises a tortilla housing and support apparatus, configured to be manipulated so that the housing performs as a tortilla support device that provides vertical support to at least one tortilla. The tortilla housing and support apparatus is initially used as a tortilla-packaging box, such as tortilla boxes currently in use at supermarkets for housing tortillas. The tortilla housing has a configuration so that it may be manipulated from serving as packaging so that it performs as a tortilla support device.

Abstract: This invention concerns a beverage container for containing a beverage under gas pressure. The beverage container has a floor and a gas container attached inside the beverage container to the beverage container floor. The gas container has a floor made out of an elastic material and has an upper part. The gas container floor is connected via a snap connection with the beverage container floor.

Abstract: A plurality of flat rigid supports protect flat surfaces, flexible membranes protect contoured surfaces, and intersections of these rigid and flexible surfaces form joints that protect the corners and edges of cut seafood such that the physical shape of each packaged seafood segment resembles its freshly cut shape. Cut seafood surfaces, corners, and edges protected by this supporting means avoid contact with other surfaces that may disfigure their original cut appearance. This supporting means accommodates varying seafood fillet sizes and shapes, and minimizes the unused space within the packing unit. As a result, a substantial cost savings is realized by shipping seafood fillets with the weight and volume of non-edible portions of the whole fish removed prior to shipping without compromising the quality of the delivered product.

Abstract: An oxygen scavenging composition of a carrier, such as a polymer, which is permeable to both oxygen and water or water vapor and an oxygen scavenging compound of an organic compound or salt thereof dispersed relatively uniformly throughout the polymer in an amount effective to act as an oxygen scavenger. The oxygen scavenging compound is activated for scavenging oxygen by contact with water or water vapor which permeates into or through the carrier. Also, a catalyzing agent is included in an amount sufficient to increase the rate of oxygen scavenging by the organic compound. The organic compound and catalyzing agent are preferably maintained in a dry state by freeze drying or microencapsulation until the organic compound is activated for oxygen scavenging by contact with water or water vapor.

Abstract: Disclosed are microwave popcorn articles comprising any conventional microwave popcorn bag, and a food charge disposed therein comprising kernel popcorn, fat, salt and sufficient amounts of a calcium ingredient to provide a total calcium content of about 360 to 3600 mg per 100 grams of unpopped popcorn. Preferably the salt and calcium ingredients are essentially characterized by having a mean particle size of less than 25 &mgr;m. Methods of preparing such microwave popcorn articles are disclosed wherein some of the salt and/or calcium ingredient is added to the fat slurry while the balance is added in particulate form in a separate step after the fat and kernel popcorn have been added to the bag.

Abstract: A method of manufacturing a modified atmosphere package comprises supplying a first package including a non-barrier portion substantially permeable to oxygen. A retail cut of raw meat is placed within the first package and the first package is sealed. A second package substantially impermeable to oxygen is supplied. The first package is covered with the second package without sealing the second package so as to create a pocket between the first and second packages. A mixture of gases is supplied into the pocket. The gas mixture comprises from about 0.1 to about 0.8 vol. % carbon monoxide and at least one other gas to form a low oxygen environment so as to form carboxymyoglobin on a surface of the raw meat. The oxygen is removed from the pocket so as to sufficiently reduce an oxygen level therein so as to inhibit or prevent the formation of metmyoglobin on the surface of the raw meat. The second package is sealed.

Abstract: A juice absorbing food package comprising a tray having a bottom bounded by an upwardly extending lip around the perimeter of the bottom and a liquid-absorbing pad comprised of polymer foam joined to the bottom of said tray, wherein the polymer foam is open cell foam. The tray of the juice absorbing package is overwrapped with gas permeable film, and may be provided with an oxygen absorbing substance therein. Alternatively, the overwrapped tray may be placed in a sealed barrier bag that is subsequently purged with a non-oxidizing gas such as carbon dioxide.

Abstract: The invention is a beverage device having a beverage pack, such as a bag containing substances to be added to flavor a liquid and a shield. The shield is connected to the pack and encapsulates the pack in the bottom of a cup. The shield has an open orientation which allows beverage pack steeping and a closed orientation. The shield can be made from two portions. A stick can be used to push the shield to the bottom of the cup and orient the shield in its closed orientation.

Abstract: An oxygen scavenging packet containing an iron-based oxygen scavenger and an electrolyte is set forth in which the rate of uptake of oxygen is increased by virtue of the introduction into the packet of an oxygen uptake accelerator containing water. Methods of increasing the rate of oxygen absorption by use of the iron-based oxygen scavenging packet are also set forth.

Abstract: A method of packaging smoking articles, such as cigarettes, includes applying a volatile flavourant to the surface of a pack or an insert for the pack immediately prior to the pack being assembled about a smoking article bundle. The volatile flavourant can migrate within the fully assembled pack from the surface to which it was applied to the smoking articles.

Abstract: A method of manufacturing a modified atmosphere package comprises supplying a first package including a non-barrier portion substantially permeable to oxygen. A retail cut of raw meat is placed within the first package and the first package is sealed. A second package substantially impermeable to oxygen is supplied. The first package is covered with the second package without sealing the second package so as to create a pocket between the first and second packages. A mixture of gases is supplied into the pocket. The gas mixture comprises from about 0.1 to about 0.8 vol. % carbon monoxide and at least one other gas to form a low oxygen environment so as to form carboxymyoglobin on a surface of the raw meat. The oxygen is removed from the pocket so as to sufficiently reduce an oxygen level therein so as to inhibit or prevent the formation of metmyoglobin on the surface of the raw meat. The second package is sealed.

Abstract: Control of the texture of meat cuts is accomplished so as to minimize the development of mealy, wet and soft texture of the meat cut, particularly when used in combination with a sauce having a relatively low pH of about 4.5 or below. The meat cuts are first fully cooked and chilled and then inserted, together with a low pH sauce, into a pouch and hermetically sealed within the pouch and stored under refrigerated, non-frozen conditions for at least 60 days without deterioration.

Abstract: There are not any technical disclosures for this invention. This invention presents a new idea for flavoring wine. It is also a new way of making a bottle of wine more marketable to consumers by providing an interesting and unique keepsake item to the consumer inside the bottle of wine.

Abstract: Absorbing oxygen from a closed space at a rapid rate, particularly in food packaging, is made possible by introducing an alcohol-water mixture as an activator for iron-based absorber systems, preferably including an acid to control pH. Preferred alcohols are aliphatic alcohols, particularly, monohydric alkanols, such as methanol, ethanol, n-propanol, isopropanol, sec-butanol and t-butanol. Such absorber-activator combinations are capable of rapidly reducing the oxygen in a closed package. A preferred acid is orthophosphoric acid used in an amount sufficient to establish a pH of about 0.6 to 4. A preferred iron-based absorber system employs sponge iron, optionally including a dibasic acid cooperating with the orthophosphoric acid to control pH in the system. In one preferred embodiment, the iron-based absorber is pre-activated by contacting with the activator in the substantial absence of oxygen for a predetermined period of time.

Abstract: Food packaging for packaging a food item in separate layers. The package includes a retaining member with openings to receive separating sheets between layers of food Separating sheets are removed while retaining layers of the food item from moving, just prior to consumption. The food is retained in layers in a box like enclosure integrally including the container.

Abstract: Container for transporting heated food, particularly pizza and the like, comprising in combination an outer vessel and a tray of heat-formed plastic material. The tray has a base wall formed with ribs projecting from its upper face and from its lower face, respectively.

Abstract: The invention relates to a tray for packaging portions of meat or similar foods that are stored and presented in refrigerated conditions. Said tray is deep-drawn from polystyrene or a similar foam material, and has a base and a peripheral side wall. Said base and said side wall have a liquid-impermeable skin on the inside and the outside. This skin has recesses on the inside of the base and the foam layer that is located between the inner and outer skin is at least partially open-celled and has the effect of absorbing liquid. At least one channel is molded in the inside of the base, said channel essentially completely surrounding a section of the surface of the base and having flanks and a channel floor which also have a liquid-impermeable skin. The flank which is oriented towards said section of the surface has at least one recess which allows the passage of liquid.

Abstract: Package for storing a food item, such as pizza. The package includes a bottom on which the foot item is supported and a lid that closingly engages the bottom. The lid includes a plurality of elements that project downward from the lid toward the bottom in a pattern corresponding to an intended pattern of food slices. The ribs help to strengthen the package, hold the foot item in place inside the package, prevent migration of toppings from slice to slice, and may form indentations in the food item that serve as a template for cutting slices when the food item is removed from the container.

Abstract: A device or sachet (3) for maintaining or modifying the atmosphere in a package suitable for meat, beef, lamb, pork, etc. the device including at least two containing layers (4, 5), a moisture activated chemical substance (6) contained by the containing layers, and at least one absorbent layer (7). Moisture within the package is soaked up by the absorbing layer. The moisture is then transferred from the absorbing layer to permeate through a micro-porous layer (5) as water vapor and activate the chemicals. The gas produced by the chemicals then passes through the sachet and into the package's atmosphere. This modifies the atomosphere to ensure that there is an adequate quantity of CO2 for achieving the desired shelf life of the packaged food.

Abstract: Control of the texture of meat cuts is accomplished so as to minimize the development of mealy, wet and soft texture of the meat cut, particularly when used in combination with a sauce having a relatively low pH of about 4.5 or below. The meat cuts are first fully cooked and chilled and then inserted, together with a low pH sauce, into a pouch and hermetically sealed within the pouch and stored under refrigerated, non-frozen conditions for at least 60 days without deterioration.

Abstract: A liquid absorbing sheet for absorbing liquids exuding from a food product disposed in a container of the type having a bottom wall provided with a furrow extending along a side wall of the container. The absorbing sheet comprises a first absorbing zone centrally located on the sheet and comprising a permeable top layer made of a liquid permeable material, an impermeable bottom layer made of a liquid impermeable layer and an absorbing mat between the top layer and the bottom layer, made of a liquid absorbing material. The sheet further comprises a second absorbing zone having an elongated and narrow configuration adapted to fit over the furrow, and comprising an impermeable top layer made of a liquid impermeable material, a permeable bottom layer made of a liquid permeable material and an absorbing mat between the top and the bottom layer, made of a liquid absorbing material.

Abstract: A method of packaging a beverage having gas in solution and a beverage package has a container 10 containing the beverage 6 to form a headspace 15. Floating on the beverage 6 is a hollow spherical capsule having a restricted aperture 7. During sealing of the container 10 by a top 20 the headspace 15 is pressurised (by a nitrogen dose 16) and during such pressurisation the insert 1 is raised relative to its natural floating position on the beverage 6 to ensure that the aperture 7 communicates with the headspace 15 to pressurise the chamber of that insert. The aforementioned raising of the insert 1 is preferably achieved by subjecting the insert to a centrifugal force during rotation of the container in seaming the top 20 thereto or by magnetic attraction. Following pressurisation of the headspace 15 the insert is lowered to float naturally on the beverage 6 with its aperture 7 submerged. During pressurisation the insert 1 may take in a minimal volume of beverage from the container.

Abstract: A method of manufacturing a modified atmosphere package comprises supplying a first package including a non-barrier portion substantially permeable to oxygen. A retail cut of raw meat is placed within the first package and the first package is sealed. A second package substantially impermeable to oxygen is supplied The first package is covered with the second package without sealing the second package so as to create a pocket between the first and second packages. A mixture of gases is supplied into the pocket. The gas mixture comprises from about 0 01 to about 0 8 vol % carbon monoxide and at least one other gas to form a low oxygen environment so as to form carboxymyoglobin on a surface of the raw meat.

Abstract: A method of manufacturing a modified atmosphere package comprises supplying a first package including a non-barrier portion substantially permeable to oxygen. A retail cut of raw meat is placed within the first package and the first package is sealed. A second package substantially impermeable to oxygen is supplied. The first package is covered with the second package without sealing the second package so as to create a pocket between the first and second packages. A mixture of gases is supplied into the pocket. The gas mixture comprises from about 0.1 to about 0.8 vol. % carbon monoxide and at least one other gas to form a low oxygen environment so as to form carboxymyoglobin on a surface of the raw meat. The oxygen is removed from the pocket so as to sufficiently reduce an oxygen level therein so as to inhibit or prevent the formation of metmyoglobin on the surface of the raw meat. The second package is sealed.

Abstract: A storage bag comprising a sealable bag of a liquid and gas impermeable sheet material and a liquid absorbing sheet contained therein, said liquid absorbing sheet being set in said sealable bag with a covering sheet preventing meat or fish from directly contacting with said liquid absorbing sheet. Said liquid absorbing sheet may comprise liquid absorbing polymer powder and liquid permeable sheets sandwiching said polymer powder therebetween and being packed with the covering sheet and the backing sheet forming a package absorbing insert.

Abstract: A package is provided, including a bag formed of a material comprising at least one layer, the bag having an exterior portion, an interior portion, an oxygen barrier and a moisture barrier, and being capable of holding a vacuum. Packaged therein is an item comprising a frangible material with a crush resistance or resistance to compression of less than about 7.0PSIA, the item being held in the interior portion of the bag. The interior portion of the bag has less than about 1ppm hexanal therein. A method for packaging the item is also provided.

Abstract: A case-ready package has a support member, a lid, and an absorbent pad capable of withstanding sudden evacuation without rupture. The absorbent pad has upper and lower webs enveloping an absorbent layer, with the upper and lower webs adhered to one another around the periphery of the pad. The lower web is a permeable web comprising fiber. The fiber is preferably hydrophobic, and preferably has a hydrophilic composition thereon. The invention also pertains to a packaging process and packaged product using the absorbent pad.

Abstract: A shrimp and tray combination includes a shrimp tray having an outer retaining ridge and an inner support ridge. A groove is formed between the inner and outer ridges. A plurality of shrimp is arranged radially on the tray with head ends of the shrimp lying in and supported in the groove and convex sides of the shrimp bodies supported on the inner support ridge. A cup and cover contain sauce for the shrimp. The cup and cover are located in a depression formed in the center of the tray with the tail ends of the shrimp bodies held in place by the side of the cup. The combination including the shrimp tray, the shrimp bodies, the cup, the cover, and the sauce may be tightly enclosed in a plastic film material as by shrink wrapping and frozen together for storage and shipment.

Abstract: An adsorbent (2) is sandwiched by two films (4) from upper and lower directions; the two films (4) are bonded to upper and lower surfaces of the adsorbent (2). A skirt portion (4A) extending in a lateral direction of the adsorbent (2) is formed in an outer periphery of each of the films (4) and dispersing openings (8) are formed between the skirt portions (4A). Then, a freshness-keeping liquid impregnated in the adsorbent (2) is gradually dispersed outside from each side portion (2A) of the adsorbent (2) through the dispersing opening (8), whereby the adsorbent (2) in the freshness-keeping device (1) is prevented from contacting directly food and the freshness of the food can be kept stably in a long period of time.

Abstract: A combination of a liquid-tight meat tray an absorbent/separating layer inserted into the meat tray, wherein the absorbent/separating layer has an absorbent pad and a film arranged on the absorbent pad for reducing the permeability of meat juice released by gravity from a piece of meat placed onto the absorbent/separating layer. The meat tray, the absorbent/separating layer, and the piece of meat placed on the absorbent/separating layer are to be wrapped by a fresh-keeping foil such that a common closed envelope is formed of the fresh-keeping foil. The combination as a zone introduced into a space to be enclosed by the fresh-keeping foil, wherein the zone contains a purely plant-based preservative of crushed spice material having microbially active volatile components employed in a chemically unchanged form.

Abstract: A container for storing one or more multi-packs in the form of a sleeve of material forming a base, two side walls, a lid and having an opening at either end, wherein said container is provided with means for securely retaining said one or more multi-packs within the sleeve. The container is typically used to store multi-packs containing items of food.

Abstract: A preferred storage container includes a base that defines an interior, and a lid that defines a reservoir. The lid is configured to engage the base so that food products placed within the interior may be retained therein. An absorbent material is arranged within the reservoir of the lid and is retained therein by a cover formed of liquid permeable material. The cover permits liquid exuded from the food products to enter the reservoir so that the absorbent material may absorb the liquid, such as when the storage container is inverted. Methods also are provided.

Abstract: Provided is a liquid-absorbent sheet for absorbing drips oozing from a food. The liquid-absorbent sheet includes a laminate of a liquid-pervious layer and an underlying liquid-absorbing layer. The liquid-pervious layer has through-holes that serve as liquid guides capable of passing the drips therethrough, and the liquid-absorbing layer is capable of absorbing the drips having passed through the liquid-pervious layer. The contact angle of a drop of physiological saline to the surface of the liquid-pervious layer is at least 35°, and the electrostatic chargeability of the liquid-absorbing layer is lower than that of the liquid-pervious layer.

Abstract: The preferred embodiment protective packaging (10) is directed to a protective packaging for hard taco shells (27). It is understood, however, that the present invention may be modified to provide an improved packaging container for other brittle yet perishable food substances. The packaging (10) includes a pad (11) having legs (12, 13, 14, 15) that are compressed when a force is exerted upon them without breaking the taco shells (27). The pad (11) covers an area greater than the area covered by the taco shells (27). The taco shells (27) are packaged in a nested arrangement, and the packaging (10) also utilizes a paper board U-shaped insert (35) placed in the opening of the end taco shell, which protects the shells (27) from breaking in side to side impact. The shells (27) are shrink-wrapped onto the pad (11) and the pad (11) is then placed inside a protective carton.

Abstract: Packaging for microwavable convenience foods, such as tamales, and a related method for microwave steam heating or cooking of such foods. The food packaging includes an unvented, sealed, stretchable plastic bag enclosing a food product and a moisture pad which is placed on top of the food product. The pad serves to shield the food product from direct microwave radiation, and to provide a source of steam generated by absorption of the waves in the water of the pad.