Abstract: In accordance with one aspect of the invention, a material, such as a plastic film, is used to separate independent food elements. The independent food elements and the separation material are packaged together using a unifying outer package. At a point in time when the customer decides to eat the food, the outer package is opened and the film that separates the different food elements is removed, either manually or automatically. This marks the first point in time that the separate elements come into contact with each other. Therefore, the food product is maintained at the highest level of integrity until the time of usage by the customer. Methods and a machine for layering the contents of the packages so as to form a completed assembly for the packaged elements is also described.

Abstract: Disclosed are improved packages and methods for packaging meat, fish, poultry, vegetables or other food products. A package of the present invention is a vacuum skin package comprising a multilayer film comprising at least one layer of an organic acid modified ionomer blend and at least one layer of an ethylene-containing polymer, such as an ethylene/vinyl acetate copolymer, wherein the film has specific gas permeability requirements.

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: Packaging for stabilizing consumable products is described. The packaging has a defined amount of oxygen in its headspace and product portion whereby products packaged in the same are stable in the absence of oxygen scavengers.

Abstract: A printed image on the outside surface of a food package fabricated using a thin, flexible substrate may be protected against degradation during retorting of the food package by radiation curing a layer of a liquid composition placed on the outside surface. The liquid composition contains at least one radiation-curable monomer or oligomer containing one or more (meth)acrylate groups per molecule and one or more functional groups per molecule selected from the group consisting of hydroxyl groups and carboxylic acid groups, such as an epoxy (meth)acrylate and/or carboxylic acid-functionalized (meth)acrylate.

Abstract: Films comprising a liquid-absorbant layer and an impermeable layer are provided. Processes for manufacturing these films is also provided. The films are suitable for preparation of tubular casings and shrinkbags, in particular, casings for smoked foodstuffs. Also described are foodstuffs processed in the tubular casings.

Abstract: A product packaging comprises a base, a lid, a meat product, and a gas within a space between the base, the lid, and the meat product. The base and the lid form a cavity having a first volume. The meat product has a first color and a second volume. The second volume is smaller than the first volume. The cavity is configured and arranged to receive the meat product. The space has a third volume that is the difference between the first volume and the second volume. The gas within the space comprises no greater than 30% carbon monoxide, and at least one of the base and the lid has an oxygen transmission rate of 0.1 to 15 cc of oxygen per package in 24 hours so that in 18 to 90 days the first color of the meat product has noticeably changed to a second color.

Abstract: The object of the invention is a liquid packaging board (1), wherein the base board (3) is provided with at least one polymeric coating layer on both sides thereof to decrease the flavour scalping from a packaged liquid, such as citrus fruit juice. Inside the baseboard, there is a layer (6) of ethylene methyl acrylate copolymer either in a direct contact with the packaged liquid or coated with a thin layer of polyolefin. The invention also relates to a closed package for liquid food that is formed from the liquid packaging board (1) by folding and seaming, wherein the side that comes in contact with the food product, correspondingly, comprises an EMA layer and, possibly, a thin polyolefin layer on top of the same. The invention further comprises the use of EMA in decreasing the flavour scalping from the packaged liquid by the packaging material.

Abstract: The invention relates to a process for obtaining a multilayer material [10] consisting of semi-rigid sheets with good hold, resistance to temperatures in excess of 124° C. and low gas permeability which can be folded and intended for the manufacture by folding of containers [20] constituting an internal space for the packaging of thermally treated products, such a container [20] a process for obtaining such a multilayer material; [10] and a process for manufacturing the product packaging.

Abstract: A reclosable packaging comprising a packaging tray that is made of a multilayer film and a lid which is made of a multilayer film. The tray and the lid are joined together in the edge area of the packaging tray via a sealing seam. The multilayer film of the packaging tray or lid is provided with a contact adhesive layer and a migration barrier layer having a thickness of preferably <2 ?m.

Abstract: A packaging bag for microwave oven heating, is manufactured by using a complex film at least one side of which comprises a sealant layer, folding the complex film or placing the complex films one upon another so as to encounter the sealant layers to each other, sealing the peripheral of the overlapped complex films by a main seal part to form a sealed bag, and providing in the bag a region which is isolated from a space for storing contents by a steam port seal part. The steam port seal part surrounds a steam easy permeable element. The lamination strength between the layers of the complex film in hot condition is not less than 1.5 N/15 mm in width, and the seal strength at least at the steam port seal part in hot condition is not more than 28 N/15 mm in width.

Abstract: The invention relates to a combination of at least one three-dimensional food product and a tray member for displaying the food product thereon. The tray member includes a support base and at least one first retaining member. The food product includes at least a bottom surface arranged so as to rest on the support base and at least one second retaining member. The first and second retaining members are complementarily shaped and arranged to adjust in engagement together so as to be capable to resist disengagement at least in a direction substantially parallel to the support base.

Abstract: A microwaveable popcorn bag arrangement is provided. The bag includes a multi-ply construction, wherein one or more of the plies, comprises non-fluorocarbon treated paper. A preferred two-ply arrangement is provided, with a preferred porosity of non-fluorocarbon treated paper used as the inner and outer ply. Techniques of folding the bag arrangement providing a desirable configuration, are provided.

Abstract: Food heating method and apparatus using containing means, e.g., a pre-formed container 1, such as a relatively flat pouch or envelope comprising at least one panel made of flexible multilayer film with layers 3 and 5 of Perfluoralkoxy (PFA) and Fluorinated Ethylene Propylene (FEP), respectively, on a core layer 3 of Polytetrafluorethylene (PTFE). A sandwich or other foodstuff 23, baked beans or french fries, for example, “chips” or “frites”, can be heated by being inserted in the containing means which is then heated by a radiant heat applying device, such as an electric bread toaster. The containing means can be wholly of the multilayer film. The containing means can be in the form of an open bag, which is reusable, or it can be a closed bag sold with the food therein.

Abstract: The packaging system includes a first food product sealed within an inner wrapper, a second food product positioned within a tray and spacing the first food product from the tray, and an outer wrapper sealing the first food product, sealed within the inner wrapper, the second food product and the tray therein. A shield is disposed on the tray and is in contact with more than one surface of the second food product. Prior to microwave heating, the inner and outer wrapper are removed.

Abstract: The packaging system includes a first food product sealed within an inner wrapper, a second food product positioned within a tray and spacing the first food product from the tray, and an outer wrapper sealing the first food product, sealed within the inner wrapper, the second food product and the tray therein. A shield is disposed on the tray and is in contact with more than one surface of the second food product. Prior to microwave heating, the inner and outer wrapper are removed.

Abstract: A packaging material used for wrapping foodstuffs and for inhibiting the growth of micro-organisms in foodstuffs, the packaging material having a metal-ion sequestering agent capable of removing designated metals ions from the surfaces of the foodstuffs and from liquid extrudates of foodstuffs.

Abstract: A packaged product has a food product having an added liquid thereon, and a packaging article at least partially surrounding the food product. The packaging article having a seal layer comprising a member selected from the group consisting of a slip agent and a surfactant. The slip agent or surfactant causes contamination from the added liquid to bead up or wet out, respectively, thereby permitting heat sealing through the contamination with a lower leaker rate than would otherwise be the case.

Abstract: A patch bag has a heat-shrinkable patch adhered to a heat-shrinkable bag. The patch comprises an ethylene/alpha-olefin copolymer having a density greater than about 0.915 g/cm3, this copolymer being present in the patch in an amount of at least about 5 percent, based on a total patch weight. The patch also comprises a heterogeneous ethylene/alpha-olefin copolymer having a density of less than about 0.915 g/cm3, which is also present in the patch in an amount of at least about 5 percent, based on total patch weight. In addition, the two ethylene/alpha-olefin copolymers make up at least 70 percent of the total patch weight. VLDPE is a preferred heterogeneous ethylene/alpha-olefin less than 0.915 g/cc, and LLDPE is a preferred ethylene/alpha-olefin greater than 0.915 g/cc. The patch film can be selected to exhibit a total free shrink and/or bone-puncture resistance which is higher than either VLDPE or LLDPE alone. The patch film can be selected to exhibit Standard Rib Drop Test results (i.e.

Abstract: Tubular, biaxially stretched, heat shrinkable multilayer film food casings comprising inner and outer polyamide layers on either side of a core layer of EVOH surrounded by an inner and outer adhesive layer, and a coextrusion process for making the film.

Abstract: A fresh packaging system for roast and ground coffee having a top load capacity of at least about 16 pounds (7.3 Kg) comprising a container with a closed bottom, an open top, and a body enclosing a perimeter between the bottom and the top. A protuberance is continuously disposed around the perimeter of the body proximate to the top and forms a ridge external to the body. A flexible closure is removeably attached and sealed to the protuberance so that the closure seals the interior volume of the container. The container bottom and container body are constructed from a material having a tensile modulus number ranging from at least about 35,000 to at least about 650,000 pounds per square inch (at least about 2,381 to at least about 44,230 atm).

Abstract: A packaging system useful for roast and ground coffee, having a container with a closed bottom, an open top, and a body enclosing a perimeter between the bottom and the top. An annular protuberance is disposed upon the body and is continuously disposed around the perimeter of the body proximate to the top. The protuberance forms a surface external to the body. The surface is substantially perpendicular to the longitudinal axis of the container. A flexible closure is removeably attached and sealed to the protuberance so that the closure seals the interior volume of the container.

Abstract: A package, which allows for butchering and packaging of fresh red meat at a centralized facility is provided which includes an impermeable tray supporting the product, a first film sealed to the tray for enclosing the product, a channel defined within the first film for exchanging gases into and out of the package, and a second impermeable film enclosing the first film, such that removal of the impermeable film provides for the exchange of gases into and out of the package. The channel for exchanging of gases may be perforations defined within the first film, a second highly permeable film sealed to the first film, or an enlarged opening formed within the first film, which is enclosed with a patch following adequate gas exchange at retail. Such gas exchange is required to release any low oxygen atmosphere and allow for the introduction of oxygen to the packaged meat product. The channel for exchanging gases having a gas transmission rate of at least about 50,000 cc/m2/24 hrs./atm. at 73° F.

Abstract: A package particularly for packaging food products, comprising an inner package sheet, which individually wraps each product of the package and is composed of a coextruded film constituted by two outer layers of a styrene-butadiene copolymer resin and by a central layer chosen among polyethylene, polypropylene and other plastic material, and an outer package sheet, which wraps around a set of products contained in their respective inner packages and is composed of a high-barrier film coupled to a paper film.

Abstract: A packaged food product includes a food product and a package enclosing the food product. The package may be formed from a coated, printed film that includes a substrate film including one or more thermoplastic materials and having an average thickness of less than about 15 mils. An image is printed on the print side of the substrate film. A radiation-cured varnish covers the printed image. The radiation-cured varnish was formed by coating the printed image with a radiation-curable varnish that includes one or more polymerizable reactants and optionally one or more photointiators. The radiation-curable varnish is subsequently exposed to radiation sufficient to polymerize at least 90 weight % of the polymerizable reactants. When the coated, printed film is tested according to the FDA migration test protocol, no more than 50 parts per billion total of any of the polymerizable reactants and the optional photoinitiators migrate within 10 days at 40° C.

Abstract: A multilayer film, which is particularly suited to packaging of cheese on a Hayssen® RT packaging machine, has a first layer comprising cyclic olefin copolymer having a glass transition temperature of at least 125° C., and a second layer comprising at least one member selected from the group consisting of cyclic olefin copolymer having a glass transition temperature of at least 125° C., polyamide, polyester, and polystyrene. The first and second layers are on opposite sides of a tensile axis of symmetry of the film. The film exhibits from 0 to 45 degrees of transverse edge curl, a yield point of at least 1200 psi at a temperature of 85° C., and an elongation at break of from 0 to 300 percent at 85° C.

Abstract: Novel films, and processes for making them, are provided. The films are characterized by the inclusion of a layer of vinylidene chloride copolymer between at least two other layers which contain ethylene vinyl acetate, and optionally linear low density polyethylene. The films may be unoriented or oriented. Oriented films may optionally be cross-linked. The novel process of making the cross-linked films includes the step of cross-linking the film after assembly of the vinylidene chloride copolymer layer into the structure.

Abstract: A sulphur dioxide generator (10) is disclosed which comprises two composite sheets (12, 14). First stage release of sulphur dioxide is from a coating (26) of the composite sheet (14). The coating (26) is between a paper sheet (22) and a weldable coating (24). The coating (26) incorporates a substance which, in the presence of moisture, generates sulphur dioxide. Second stage release is from sulphur dioxide generating powder which is in pockets (30). The composite sheet (12) comprises a paper layer (16) and a weldable layer (18). The layers (24, 18) are sealed together along a series of longitudinal and transverse lines to form the pockets (30).

Abstract: Novel films, and processes for making them, are provided. The films are characterized by the inclusion of a layer of vinylidene chloride copolymer between at least two other layers which contain ethylene vinyl acetate, and optionally linear low density polyethylene. The films may be unoriented or oriented. Oriented films may optionally be cross-linked. The novel process of making the cross-linked films includes the step of cross-linking the film after assembly of the vinylidene chloride copolymer layer into the structure.

Abstract: It comprises an inner wrapper which contains the food product, an outer package of plastic material which encloses said inner wrapper, a layer of a heat-concentrating material, arranged adjacent the inner wrapper, and a substrate attached to an outer face of said outer package. The layer of heat-concentrating material causes the opening of the outer package by melting a portion thereof, during heating of the assembly in a microwave oven, and the substrate prevents the outer package from sticking to the base of the oven. There can also be a sheet of insulating material between the inner wrapper and the outer package. Handling operations are reduced and the protection and optimum degree of humidity are maintained until the time the product is put in the oven.

Abstract: This invention relates to a coextruded biaxially stretched tubular film for the durable and crease-free covering of goods packaged in the liquid or pasty state, in particular foodstuffs such as sausage-meat for boiling or cooking or soft cheese, which are heated during and/or after they are packaged.

Abstract: A film includes a core layer having an amorphous polyamide; two intermediate layers, disposed on opposite surfaces of the core layer, including a semicrystalline polyamide; two adhesive layers, each disposed on a surface of the respective intermediate layer, including a polymeric adhesive; and two outer layers, each disposed on a surface of a respective adhesive layer, including an ethylene/alpha olefin copolymer, propylene homopolymer, or propylene/alpha olefin copolymer; and a second outer layer, disposed on a surface of a respective adhesive layer, including amorphous polyamide, semicrystalline polyamide, ethylene/alpha olefin copolymer, propylene homopolymer, or propylene/alpha olefin copolymer. The film can alternatively have a core layer including a polymeric adhesive, and two intermediate layers each having an amorphous polyamide. A method of packaging a product using these films, and a package, are also disclosed.

Abstract: A method for making a vacuum packaging film includes flowing a plastic melt, from a multi-layer extruder, onto a rotating roller. The plastic melt is then cooled while simultaneously imparting a pattern, via a pattern imparting means, onto the plastic melt resulting in the vacuum packaging film.

Abstract: A biaxially oriented polyolefin multilayer film having a skin layer having oil-absorbing porous particles is disclosed. The film has substantially a small amount of porous particles on a weight basis of the total weight of the film and yet shows substantially no visible distortion after exposure to food products such as potato chips.

Abstract: A generally transparent flexible packaging structure having an anti-transfer layer which, in a closed and sealed package, is at or close to an interior surface of the package. A contained food product in the package has a tendency to deposit a food product component on the interior surface of the packaging material and to thereby have a visually obscuring affect on transparency of the packaging structure. Anti-transfer material in the anti-transfer layer migrates to the interior surface of the package and interacts with the visually-obscuring component of the contained food product, thereby to attenuate or eliminate the visually obscuring effect of such component. Preferred primary polymer in the anti-transfer layer is EVA. Preferred anti-transfer materials include fatty acid esters and other amines and derivatives. The invention includes certain aspects of multiple layer packaging structures, closed and sealed packages, and methods of packaging food product.

Abstract: A biaxially oriented polyolefin multilayer film having a skin layer made of a blend of a polar polymer and a non-polar polymer is disclosed. The film has substantially no inorganic fillers and yet shows no visible distortion after exposure to food products such as potato chips.

Abstract: A oil and moisture absorbent material suitable for use in food packages and a food package made of such material. The material comprises an oil and moisture absorbent layer covered by an oil and moisture repellent substance that has a multiplicity of perforations or which is applied in a pattern so that oil and moisture can pass through. Alternatively, the oil and moisture absorbent layer may be covered by an oil and moisture permeable substance. The oil and moisture absorbent layer may have indentations and additives that improve its oil and moisture absorbency. The oil and moisture absorbent layer may be made of a paperboard that is manufactured using a reduced level of calendering and having a reduced amount of sizing applied.

Abstract: A thermoplastic container, which is particularly useful for packaging meat, comprises a first polymeric layer, a second intermediate or tie layer, and a third polymeric layer. The first layer comprises an alkylene terephthalate or naphthalate polymer such as polyethylene terephthalate (PET). The first layer can include, in whole or in part, one or more homo-polymers, co-polymers, recycled polymers, or reprocessed polymers. The third layer comprises a non-polar thermoplastic such as high density polyethylene (HDPE), low density polyethylene (LDPE), linear low density polyethylene (LLDPE), or a blend thereof. The intermediate layer primarily functions as an adhesive and as a compatibilizer/emulsifier/surfactant (CES), and comprises a grafted or backbone-based co-polymer or ter-polymer of ethylene, glycidyl acrylate or maleic anhydride, and optionally an acrylate co-monomer.

Abstract: A heat-shrinkable backseamed casing film comprises a first layer, a second layer, and a third layer, with the first and third layers being outer layers and the second layer being between the first layer and the third layer. The first outer layer serves as an inside casing layer, and comprises polyolefin; the second layer comprises polyester and/or polyamide; the third layer serves as an outside casing layer and comprises polyolefin, polystyrene, and/or polyamide. The second layer has a thickness of at least about 5% of a total thickness of the heat-shrinkable casing film. Alternatively, the first layer comprises polyolefin and has a surface energy level of less than about 34 dynes/cm; the second layer comprises a polyamide having a melting point of at least 300° F.; and the third layer comprises polyolefin, polystyrene and/or polyamide. A package comprises a cooked meat product within the backseamed casing.

Abstract: A thermoplastic film having at least one external film layer that includes vinylidene chloride polymer. The external film layer also includes an amount of non-polar polymer effective to reduce the adherence to the external film layer of a cooked protein-containing food that is cooked while contacting the external film layer. The film is useful for cook-in and retort packaging of protein-containing food.

Abstract: A generally transparent flexible packaging structure having an anti-transfer layer which, in a closed and sealed package, is at or close to an interior surface of the package. A contained food product in the package has a tendency to deposit a food product component on the interior surface of the packaging material and to thereby have a visually obscuring affect on transparency of the packaging structure. Anti-transfer material in the anti-transfer layer migrates to the interior surface of the package and interacts with the visually-obscuring component of the contained food product, thereby to attenuate or eliminate the visually obscuring effect of such component. Preferred primary polymer in the anti-transfer layer is EVA. Preferred anti-transfer materials include fatty acid esters and other amines and derivatives. The invention includes certain aspects of multiple layer packaging structures, closed and sealed packages, and methods of packaging food product.

Abstract: A printed antifog packaging film incorporates one or more organic acid esters of cellulose to reduce the tendency of the film to form a ghost condensate image of the printed image after the film has been unwound from a roll form and subjected to conditions that form moisture condensation on the film. The organic acid ester of cellulose may be incorporated in the ink that forms the printed image or may be incorporated in an overprint varnish covering the printed image.

Abstract: A higher-barrier acrylic/chlorinated vinyl or acrylic/chlorinated vinyl/vinyl latex adhesive component and a lower-barrier acrylic or acrylic vinyl latex adhesive component are mixed in relative proportions and used to adhere films of low-barrier material, such as films of polyolefins, thereby providing an adhesive layer of controlled gas barrier properties.

Abstract: A multilayer film has a first layer and a second layer. The first layer comprises an additive, a binder, and a crosslinking agent. The additive is a flavor, fragrance, colorant, antimicrobial agent, antioxidant, chelating agent, and/or odor absorbent. The binder is a polysaccharide and/or a protein. The crosslinking agent comprises a compound with at least two carbonyl groups. The second layer comprises a non-water-soluble thermoplastic polymer comprising at least one member selected from the group consisting of polyolefin, polyamide, polyester, polyvinylidene chloride, polyvinyl chloride, and polystyrene. Each of the additive, binder, and crosslinking agent are present throughout a thickness of the first layer. Preferably, the first layer is coated onto the second layer, which is preferably a non-water-soluble thermoplastic polymer, e.g., polyolefin, polyamide, and/or polyester.

Abstract: A package which allows for butchering and packaging of fresh red meat at a centralized facility is provided which includes a an impermeable tray supporting the product, a first film sealed to the tray for enclosing the product, means defined within the first film for exchanging gases into and out of the package, and a second impermeable film enclosing the first film, such that removal of said impermeable film provides for the exchange of gases into and out of the package. The means for exchanging gases may be perforations defined within the first film, a second highly permeable film sealed to the first film, or an enlarged opening formed within the first film which is enclosed with a patch following adequate gas exchange at retail. Such gas exchange is required to release any low oxygen atmosphere and allow for the introduction of oxygen to the packaged meat product, said means for exchanging gases having a gas transmission rate of at least about 50,000 cc/m2/24 hrs./atm. at 73° F.

Abstract: A vacuum or modified atmosphere package for food products which are susceptible to release liquids and/or gases. The package has 1) a tray made of plastic material, having a bottom and sidewalls terminating with a jutting edge. The tray includes at least two layers, of which an inward-facing layer is a sheet of a substantially open-cell expanded thermoplastic material having holes or slots on at least part of its upper surface, and a lower outward-facing layer of a gas-barrier composite film. The tray further has a peripheral frame made of plastic material and having barrier properties with respect to the diffusion of gases, the peripheral frame coupled to the tray edge all around the perimeter thereof and having substantially listel-like sides with an angular cross-section comprising two flanges of which a first flange juts out as a prolongation of the tray edge and a second flange engages the tray edge from beneath.

Abstract: Films, containers made of high density polyethylene, and articles made therefrom exhibit, for a given density, improved resistance to water vapor transmission. The high density polyethylenes are produced in a metallocene-catalyzed production process. Alternatively, for equivalent water vapor transmission rates (WVTR) an article formed in accordance with the invention will exhibit improved physical properties, such as dart drop impact, more balanced tear properties and improved machine direction (MD) tear properties. Additionally, these high density polyethylenes show a low level of extractables and an excellent organoleptic profile.

Abstract: A multi layered packaging material (10) comprises a first inner layer C and a second outer layer A. The inner layer has a line of weakness 34 extending there along while the second outer layer A is substantially intact along the line of weakness. In the packaging material 10, the line of weakness is formed by two pieces of material C1, C2 with their edges in substantial abutment, the abutted edges creating the line of weakness. Bags 20, 30, 40, 60, 70, 80, 90, 100, 130, 140, 150 may be formed from the packaging material. However, the bags so formed are not limited to having the line of weakness created by abutting edges in the inner layer C.

Abstract: Packaging methods and apparatus for bonding a lidding web to a tray web, characterized in that the lidding web is placed under tension in both the longitudinal and lateral directions before being bonded to a tray web. A tray web having recesses and channels that form a conduit when the tray web is overwrapped with a lidding web is provided. A lidding web has microperforations to control the transfer of gases.

Abstract: A packaged food article includes a meat product and a thermoplastic, heat shrinkable film. The film includes a meat-contact layer that contains a polymer which includes mer units derived from a C2-C4 &agr;-olefin. The film is sealed so as to form a bag which encloses the meat product. At least one of the seals defines an arc which includes at least four segments. Each of the segments has a radius of curvature which differs from the radius of curvature of any adjoining segment. When the packaged food article is subjected to a temperature of from about 50° C. up to about the Vicat softening point of the polymer of the meat-contact layer, the packaged food article takes the general shape of a poultry breast.