Abstract: A hermetically sealed package comprises an substantially rigid base(3; 22), preferably a tray, a product (2; 23) to be packaged, which in a preferred embodiment is higher than the tray side walls (5), supported on the tray (3; 22), and a stretch film (8; 15) welded to the substantially rigid base (3; 22) along a sealing line so as to form a hermetically sealed enclosure for the product. In a method and a machine for manufacturing a hermetically sealed package (1; 101) a stretch film (8; 15) is stretched by means of a stretching frame (17) against a base (3; 22) along a pressure line and is heat welded by means of a sealing frame (18) to the base (3; 22) along a sealing line so as to form a hermetically sealed enclosure for a product (2; 23). (FIG.

Abstract: A soybean sprout package comprising a bag having an open end portion, with multiple soybean sprouts clustered in the bag, the sprouts having elongated stems, the stems generally extending in the same direction at the open end portion, thereby enabling the user to readily grasp the stems as a bundle when the bag is opened.

Abstract: Methodology for packaging and packages for meat or other foodstuffs in a carbon dioxide rich low oxygen environment by including without the packages carbon dioxide generating material and oxygen removing material where the production of carbon dioxide is not dependent upon removal of oxygen.

Abstract: A package and a process is provided for packaging a perishable product and providing a tamperproof visible date code on the resultant package. The process includes the steps of providing form, fill and seal package making process equipment; and providing to that equipment a supply of plastic film in strip form having opposed first and second lateral edges and a thermally sealable side. A date code is printed adjacent to the first edge on the sealable side. The film is then conveyed through a folding device to cause the printed date code to be overlaid by the opposite or second lateral edge of the plastic film. The lateral edges of the film are then thermally sealed together with the second edge overlying the imprinted area thereby forming a tube. The tube is then formed into a series of individual packages which are filled with the perishable product.

Abstract: A method for packaging food items, such as processed cheese, into a plastic film package that entirely encloses the food item with peelable heat seals, such as hermetic peelable heat seals. The heat of the food item is used to activate a sealant within the plastic film. Plastic film formulations are provided for this purpose.

Abstract: A multi-stage thickening composition for use in facilitating the handling and continuous packaging of a food product, and for providing a desired final shape and texture for the food product. Relatively rapid-setting and slower-setting consumable gels form one preferred thickening composition. The rapid-setting gel allows the food product to be shaped and packaged, while the slower-setting gel allows the food product to be provided with desired texture characteristics that appeal to the consumer.

Abstract: A closure system for attachment to and use in gas flushing a container of fresh produce includes a body portion, a closure connected to the body portion, and a pressure-sensitive mechanism connected to the body portion and to the closure that moves the closure to an open position or to a closed position, depending on the pressure exerted on said mechanism.

Abstract: A packaged product comprises a boneless food product comprising at least one member selected from the group consisting of meat and cheese. The food product has added liquid thereon, for example brine which has been injected into (and is exuding from) a meat product, or brine in which cheese has been soaking. The film article surrounds the boneless food product, and is in contact with both the boneless food product and the added liquid. The film article exhibits a Standard Drop Test—Boneless failure rate of less than 60 percent. A packaging process involves placing the boneless food product into a film article, which may be a bag, pouch, or casing, the boneless food product having added liquid thereon. The added liquid on the surface of the meat, together with juice from the meat, forms a liquid blend which deposits on an inside surface of the film article which is to be sealed.

Abstract: A package for a product, including: a support member having a peripheral flange and a cavity for receiving a product; a permeable film partially sealed to said flange to enclose the product; at least one channel between the permeable film and and flange; and an impermeable film enclosing the permeable film and at least one channel, the impermeable film being removable from the package such that removal thereof allows gas to flow into and out of the cavity through the at least one channel. The channel may comprise one or more grooves in the flange; a nonsealable substance present between the permeable film and the flange; or at least one corona-treated area of the flange, the permeable film, or both.

Abstract: A packaged product comprises a boneless food product comprising at least one member selected from the group consisting of meat and cheese. The food product has added liquid thereon, for example brine which has been injected into (and is exuding from) a meat product, or brine in which cheese has been soaking. The film article surrounds the boneless food product, and is in contact with both the boneless food product and the added liquid. The packaged product exhibits a Standard Drop Test failure rate of less than 60 percent. A packaging process involves placing the boneless food product into a packaging article, which may be a bag, pouch, or casing, the boneless food product having added liquid thereon. The added liquid on the surface of the meat, together with juice from the meat, forms a liquid blend which deposits on an inside surface of the packaging article which is to be sealed.

Abstract: A heat resistant and heat sealable tear tape that can be used with a plastic package. The tear tape comprises a layer of an oriented film and a layer of a polymer sealant material. The polymer sealant has a melt temperature of below approximately 220° F. A plastic package can be made having a tear tape to provide a hermetically sealed package with a tear tape.

Abstract: The invention relates to a process for eliminating pathogenic organisms and other bacteria from raw food products, such as raw shellfish, whereby the molluscan shellfish is exposed to hydrostatic pressure of relatively high value, for example between 20,000 p.s.i. to 150,000 p.s.i. for 1-15 minutes. The process is conducted at minimal elevated temperatures, in the range of between ambient temperature and 150° F., leaving the raw shellfish substantially unaffected, in its desired raw state, such that the pathogenic organisms are destroyed, while sensory characteristics of the raw shellfish remain high. The same process can be used for shucking bivalve mollusks without any mechanical force, with the pressure ranging from 10,000 p.s.i. to 100,000 p.s.i. Taste of raw seafood is enhanced by adding flavor enhancing agents to the pressure vessel before application of pressure.

Abstract: A packaged product comprises a boneless food product comprising at least one member selected from the group consisting of meat and cheese. The food product has added liquid thereon, for example brine which has been injected into (and is exuding from) a meat product, or brine in which cheese has been soaking. The film article surrounds the boneless food product, and is in contact with both the boneless food product and the added liquid. The film article exhibits a Standard Drop Test-Boneless failure rate of less than 60 percent. A packaging process involves placing the boneless food product into a film article, which may be a bag, pouch, or casing, the boneless food product having added liquid thereon. The added liquid on the surface of the meat product contaminates an inside surface of the film article which is to be sealed. The film article is then sealed across an open end thereof, the seal being made through the contamination on the inside surface of the meat product.

Abstract: A packaged product comprises a boneless food product comprising at least one member selected from the group consisting of meat and cheese. The food product has added liquid thereon, for example brine which has been injected into (and is exuding from) a meat product, or brine in which cheese has been soaking. The film article surrounds the boneless food product, and is in contact with both the boneless food product and the added liquid. The packaged product exhibits a Standard Drop Test failure rate of less than 60 percent. A packaging process involves placing the boneless food product into a packaging article, which may be a bag, pouch, or casing, the boneless food product having added liquid thereon. The added liquid on the surface of the meat product contaminates an inside surface of the packaging article which is to be sealed. The packaging article is then sealed across an open end thereof, the seal being made through the contamination on the inside surface of the meat product.

Abstract: An airtight pouch or packaging (10, 20) made of synthetic material for the preservation of food products (12) is obtained by sealing (13, 14, 15) and cutting said synthetic material by an automatic packaging machine with a horizontal or vertical motioning of the product. The packaging (10, 20) is constituted by a single peelable type film (11) consisting of an oriented polyamide layer coupled with a coextruded peelable polyethylene layer, said film being folded once on the polyethylene layer side in order to form the inner part of said packaging.

Abstract: A heat resistant and heat sealable tear tape that can be used with a plastic package. The tear tape comprises a layer of an oriented film and a layer of a polymer sealant material. The polymer sealant has a melt temperature of below approximately 220° F. A plastic package can be made having a tear tape to provide a hermetically sealed package with a tear tape.

Abstract: Packaging such as a blockbase sack (201) suitable for packing of particulate material has an inner bag having two layers of polyethylene, surrounded by an outer bag (201) having three layers of polyethylene. Each bag has a closed bottom and has an open top (208) prior to filling. After filling of the inner bag, the inner bag is closed by a first heat seal along zone (205) in a heat-sealing operation, which can be performed through the outer bag (201) in such a way that the outer bag (201) is not heat sealed to the inner bag at that point. The outer bag (201) is closed by a second seal (207) located between the first seal (205) and the top of the bag (208). A frangible zone (206) is located between the first (205) and second (207) heat seals to enable the outer bag (201) to be removed from the sealed inner bag by cutting or tearing along the frangible zone (206).

Abstract: The invention provides polymeric films for the storage or packing of plant material, the film being perforate and having a water vapor permeability of not more than 800 g m−2 day−1 and an oxygen permeability of not more than 200000 cm3 m−2 day−1 atmosphere−1, both permeabilities being measured at 25° C. with a relative humidity of 75 percent. Examples of polymers which can be used to make the film are regenerated cellulose, homo and copolymers of polyolefins, e.g. with vinyl acetate or methyl acrylate, polyesters and polyamides. Various plant materials, for example carrots, tomatoes, calabrese and mushrooms heat sealed in packs of films of the invention have shown improved shelf lives compared with similar plant materials packaged for example in polyethylene cling film or polyvinyl chloride stretch wrap.

Abstract: A marketing pouch is provided having an interior pocket region surrounded by a sealed peripheral edge and having an attachment member extending from the marketing pouch. Examples of possible attachment members include an integral portion of the pouch itself, adhesive tape bonded to the pouch, and string-like material affixed to the pouch. The pocket region contains marketing material, such as a roasting bag, coupons, recipes, and/or spice mixes. The attachment member has a sufficient length to facilitate attachment of the marketing pouch to meat or poultry package clips.

Abstract: A method of wrapping in a sheet material a food product comprising at least two complementary parts coupled together along a coupling line includes the steps of:

Abstract: A method of making a plate-like frozen raw hamburger-like matter includes: a filling step for filling a constitutional material of the raw hamburger-like matter between a first thermal seal a second thermal seal, provided in a direction perpendicular to the conveying direction; a deaerating step of pressing the film so that the filled constitutional material is extended until the second thermal seal is provided; a forming step for forming the plate-like raw hamburger-like matter by equalizing the constitutional matter, therein; and a freezing step for maintaining its shape by rapidly freezing the package bag enclosing the raw hamburger-like matter.

Abstract: Food packaging with a removable prize therein. Prizes are located between a first surface of a first sheet of plastic and a first surface of a second sheet of plastic via adhesive. Food is placed on a second, opposite surface of the first plastic sheet and the first surface of the second sheet. The food is covered either by using a second sheet that is wide enough that it is folded over the food and sealed, or a separate third sheet is placed over the food and sealed to the second and first sheets. In this way, the prize is prevented from commingling with the food, and the prize can be attached to the food packaging per se.

Abstract: A new and improved bulk sandwich package and method of packaging and merchandising is provided. A plurality of sandwiches are individually wrapped in gas permeable wrap and then bulk packaged in a modified atmosphere process, refrigerated and distributed to store locations or merchandisers where the bulk packages are refrigerated until needed, opened and placed in a refrigerated merchandiser for sale. The refrigerated merchandiser therefore provides consumers with a deli-style sandwich in stores without kitchen facilities, and permits the self-service purchase of the pre-assembled sandwiches.

Abstract: The invention is a packaging system for refrigerated leavened compositions. The packaging system is easily opened by the end consumer and yet is capable of sustaining a desired environment within the package during the storage life of the composition. The invention includes a method for determining package seal strength for a refrigerated leavened composition. The system provides an environment within the package such that the composition attains a desired specific volume upon baking or cooking. The method includes the process of determining the specific volume required for the refrigerated leavened composition after baking, determining internal equilibrium pressure required to attain the specific volume after baking, determining the package dimension subject to the internal equilibrium pressure, and defining the pressure holding capacity required to maintain this pressure during the storage life of the refrigerated composition.

Abstract: A packaging for shellfish, such as mussels, or crustaceans, includes a closed container in which there is situated a quantity of living shellfish or crustaceans, optionally water originating from the shellfish or crustaceans, as well as a protective gas atmosphere. Subatmospheric pressure may prevail in the container. Furthermore, the sum of the quantities of O2 and CO2 may amount to 50% to 90% of the total gas content of the container, and the quantity of O2 may amount to 25% to 50% of the total gas content of the container.

Abstract: A method of making a composite ice-cream cone having a preformed, closed-bottomed wafer shell. The shell has an inner surface, a length, an outer surface, and an upper edge. A separate, preformed, closed-bottomed chocolate shell has a lower portion and an upper portion, and a filling of a frozen product contained in both said lower and upper portions.

Abstract: A packaging system and method utilizes a modified atmosphere package including a first package and a second package. The first package includes a non-barrier portion substantially permeable to oxygen, while the second package is substantially impermeable to oxygen. After a food product such as raw meat is placed within the first package, the first package is sealed and then inserted into the second package without sealing the second package so as to create a pocket between the first and second packages. The system and method first employ an oxygen reduction technique such as evacuation, gas flushing, and/or scavenging to quickly reduce the oxygen level in the pocket to a first non-zero level, and then employ an activated oxygen scavenger to further reduce the oxygen level to zero percent after the package is sealed. The oxygen scavenger is activated with an oxygen uptake accelerator to increase the rate at which the oxygen is absorbed.

Abstract: A ready-to-bake batter article for brownies comprises a gas impermeable container, a low water activity high ratio brownie batter disposed within and partially filling the container and an unpressurized, inert low oxygen gas in the unfilled headspace. The ratio of sugar to flour in the batter ranges from about 1.5:1 to 3.5:1. The batter has a water activity of less than 0.85.

Abstract: The present invention relates to a method for coating long-keeping sausages and hard cheese with a composition comprising shellac and polyamide, and to the coated long-keeping sausages and hard cheese obtainable by such method.

Abstract: A shelf stable ready-to-bake batter article for baked goods comprises an unpressurized gas impermeable container, a high pH, low water activity, batter that is substantially free (less than 0.1%) of conventional CO2 gas producing leavening agents disposed within the container and partially filling the container and an inert low oxygen gas in the headspace not filled by the batter. The ratio of sugar to flour in the batter ranges from about 0.5:1 to 3.5:1. The batter has a water activity of less than 0.85.

Abstract: A shelf stable ready-to-bake batter article for brownies comprises an unpressurized gas impermeable container, low water activity high ratio brownie batter disposed within and partially filling the container and an unpressurized, inert low oxygen gas in the headspace. The ratio of sugar to flour in the batter ranges from about 1.5:1 to 3.5:1. The batter has a water activity of less than 0.85.

Abstract: Plastic film packaging for containing an article. The packaging includes a continuous, tear-resistant film and a tearable tape strip. The film is formable to define an enclosed region for containing an article. The tearable tape strip is secured to the film. In this regard, the tearable tape strip is configured to controllably tear an opening through the film for accessing the enclosed region upon tearing of the tearable tape strip. By providing a continuous, tear-resistant film, the packaging is available to safely contain a wide variety of different articles, while withstanding the rigors of most shipping and handling environments. Further, the tearable tape strip allows an end user to easily open the packaging. In one preferred embodiment, a single tearable tape strip is provided and is formed as an internally tearable, reinforced strapping tape adhered to an inner surface of the film.

Abstract: A composition for absorbing oxygen and releasing carbon dioxide in a high moisture environment including by weight an iron-based component for absorbing oxygen in an amount of between about 15% and 60%, a carbon dioxide releasing component for releasing carbon dioxide in an amount of between about 8% and 50%, an acidifying component for providing acid for activating the carbon dioxide releasing component, and a dry water-attracting component for preventing premature activation of the iron-based component and carbon dioxide releasing component and for attracting water from a high moisture environment to thereby supply water for activating the acidifying component and the iron-based component.

Abstract: A method for treating a perishable meat product including the steps of chilling the meat product to within a selected temperature range, exposing the chilled meat product to a chilled gas mixture containing a significant fraction of inert gas, and thereafter removing the chilled gas and exchanging that gas with a gas mixture containing a high oxygen fraction.

Abstract: A method of preserving produce by providing a plastic packaging material having a thickness of up to about 500 microns and a permeability to water vapor exceeding about 1.5 g mm m−2 per day at 38° C. and 85-90% relative humidity, whereby when the material is used to package produce, no condensation or minimal condensation appears on a surface of the material. Related methods and products produced thereby are also described and claimed.

Abstract: A packaging film is provided for foodstuffs, wherein the foodstuffs are preferably meat products. The a net is connected to one side of the film to increase resistance to tearing. The net is adhered to the film by a soluble edible adhesive. The film may be shaped into a container wherein the net lies predominantly on an outer side of the container. After filling the film with the foodstuff, the adhesive is dissolved, whereupon the net can be removed without destroying the film.

Abstract: A closure bag having a bag body with internal tack surfaces.

Abstract: A method of achieving extended shelf life for a food includes enclosing the food in a discrete container of flexible or foldably formable material, wherein the shape of the container includes predefined crease lines for enabling the formation of the container into at least the following two container positions: a) a first container position obtained by the formation of folds along predefined crease lines such that opposing side wall panels of the container are arranged in relation to one another such that the distance between the side wall panels defines a first distance and b) a second container position obtained without the formation of folds along the predefined crease lines such that opposing side wall panels of the container are arranged in relation to one another such that the distance between the side wall panels defines a second distance. The first distance between the side wall panels is less than the second distance between the side wall panels.

Abstract: A method for the preparation of meals and/or meal components is provided. The method includes the steps of storing base products in spaces provided therefor, pre-treating the base products, packing and vacuum drawing the obtained products, vacuum boiling the packed products, and storing the boiled products in a refrigerated storage room. The steps are realized substantially in this order. An apparatus for the preparation of meals and/or meal component according to this method is also provided.

Abstract: Dry pastas or noodles are heated with either wet or dry heat to convert their surface layer portion to the .alpha.-starch form and, if the heating is done by wet heat, the moisture in the surface of the pasta or noodle strings is removed and, thereafter, the pasta or noodle strings are put into a sealable container, which is then injected with a specified amount of water and sealed, followed by reheating of the pasta or noodle strings. Pastas such as spaghetti and macaroni or noodles such as udon, soba, hiyamugi, kishimen and Chinese noodles can be cooked by just boiling them or a short time or heating them in a microwave oven and yet they develop the same texture as can be attained by fully boiling dry or raw pastas or noodles.

Abstract: The present invention is a container for storing fine particles such as bakery flour in a sealed packaging, wherein air in the container such as entrapped during filling can be expelled through compression without loss of the fine particles. The container comprises a main body forming a pouch, terminating in a principal opening, fabricated from an imperforate flexible material such as clear plastic film, a sealing mechanism attached to the pouch for sealing the pouch, and a multiplicity of microscopic pores extending through the flexible material having a dimension ranging from 10 to 150 .mu.m) sufficient to permit air to exit through the exit port, but to prevent the fine particles from escaping through the pores.

Abstract: The present invention relates to a method for deoxygenating a food product and packing it. This method includes the steps of supplying one or more products to an evacuation chamber, evacuating oxygen from the chamber for deoxygenating the chamber and the product or products, injecting protective gas into the chamber to replace at least part of the oxygen evacuated from the product and chamber with protective gas, and transferring the products to a packing unit and sealing it in a package. The invention also relates to an apparatus for such as purpose and to deoxygenated food package.

Abstract: Meat products such as poultry parts are injected with a base marinade or a base marinade massaged into the meat, the base marinade contains less than the total amount of seasoning desired in the meat product. The injected meat product is then placed upon a packaging material such as a tray previously coated with a seasoning layer and the meat product is then coated with another seasoning layer before being sealed in the packaging material so that the balance of the seasoning is supplied from the seasoning layers.

Abstract: Packaging for food products is provided which combines a flexible pouch within a stand-up tent-style carton which effects display of the product in an upright orientation within a divided merchandiser. The carton has a non-uniform width. The bottom portion of the carton is narrower than the top portion of the carton, as a result of which the carton, and thus the entire package, complies with a very strict display face dimension limit of the merchandiser.

Abstract: A packaging system and method utilizes a modified atmosphere package including a first package and a second package. The first package includes a non-barrier portion substantially permeable to oxygen, while the second package is substantially impermeable to oxygen. After a food product such as raw meat is placed within the first package, the first package is sealed and then inserted into the second package without sealing the second package so as to create a pocket between the first and second packages. The system and method first employ an oxygen reduction technique such as evacuation, gas flushing, and/or scavenging to quickly reduce the oxygen level in the pocket to a first non-zero level, and then employ an activated oxygen scavenger to further reduce the oxygen level to zero percent after the package is sealed. The oxygen scavenger is activated with an oxygen uptake accelerator to increase the rate at which the oxygen is absorbed.

Abstract: Aseptically sterilized package of a liquid nutritional product manufactured by (a) providing a multi-layered plastic sheet having at least one polymeric structural layer and at least one polymeric barrier layer; (b) passing the sheet through a peroxide bath; (c) locating the sheet in a sterile environment; (d) applying heat a plurality of times to the sheet; (e) forming the sterilized sheet into a container having a body portion; (f) filling the body portion with a liquid nutritional product; (g) sealing the container with a tabbed, multi-layered closure; and (h) separating the sealed container from the remainder of the sheet. Preferably the liquid nutritional product is infant formula. In the preferred embodiment of the invention, the sheet is a laminate having two structural layers, each being about 45% of the laminate thickness and secured to either side of the barrier layer, which is about 5% of the laminate thickness, by an adhesive layer of about 2.5% of the laminate thickness.

Abstract: Complete nutritional milk compositions and products such as unflavored and flavored milks, yogurts, ice creams and frozen yogurts can be prepared through pasteurization, ultra-pasteurization or sterilization processes. By varying the choice and quantity of nutritional and functional ingredients, compositions which include a milk comprise, per serving size: from about 0.1% to about 80% of the daily value of Sodium, Potassium, and vitamin A; from about 0.1% to about 250% of the daily value of Vitamin C; and from about 0.1% to about 80% of the daily value of calcium, iron, vitamin D, vitamin E, vitamin K, Thiamine, Riboflavin, Niacin, vitamin B6, Folate, vitamin B12, Biotin, Pantothenic acid, Phosphorus, Iodine, Magnesium, Zinc, Selenium, Copper, Manganese, Chromium, Molybdenum, and Chloride; wherein the percent daily value (D.V.) is based on a 2,000 calorie diet.

Abstract: A new and improved biscuit sandwich and method of packaging and merchandising is provided. A biscuit with high fat content of about 20% by weight is individually wrapped in the form of a biscuit sandwich packaged in a modified atmosphere process, refrigerated and distributed to store locations where it can be reheated and placed in a heated merchandiser for sale. The heated merchandiser therefore provides consumers with a home-style biscuit sandwich in stores without cooking facilities, and permits the self-service purchase of the pre-cooked and reheated biscuit sandwiches.

Abstract: Process and device for packaging foodstuffs having a recess, such as meats and sausages and gutted poultry, in which a previously sealed tubular section is taken through the aperture by means of an insertion pin, whereafter one end of the tubular section is turned back around the hollow body towards the other end in order to fully encase the foodstuff.

Abstract: A method and a container for long-term storage in a state in which harmful insects do not propagate, in a case in which grains such as unpolished rice or the like are filled and stored. An inner bag (10) made of a flexible material is accommodated in an outer bag (12) which has high-strength. After grains are filled in the inner bag, the inner bag (10) is filled with carbon dioxide gas and is closed. The grains are stored in a state in which harmful insects are exterminated. It is preferable from the standpoint of the insecticidal effect that the inner portion of the inner bag (10) is able to maintain a carbon dioxide gas concentration of 40% or more for 7 days or more. Because the inner bag has the property of a CO.sub.2 permeation amount of less than or equal to 6300 cc/m.sup.2 .multidot.24 hr 1 atm, an oxygen-deficient state can be maintained.