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: A tubular film for encasing food. The tubular film comprises a material which has been regenerated from a solution of cellulose in a solvent comprising carbon disulfide. The tubular material is longitudinally stretched by from 8 to 30 percent and transversely stretched by from -3 to +10 percent while wet and the stretch is maintained during drying, said transverse stretch being less than 75 percent of the longitudinal stretch, to obtain a longitudinal crystalline orientation. In general, the tubular material has a wall thickness of from 75 to 90 percent of a tubular material which is identical except for being longitudinally unstretched. The invention also includes the method for making the tubular material by stretching the tubular material while wet and maintaining the stretch during drying.

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: A drawn and ironed can having a generally cylindrical side wall and an integral bottom including two annular rims is provided. The bottom of the can has a reduced volume configuration, wherein the upright can rests on an outer annular rim known as the heel, and an expanded volume configuration, wherein the upright can rests on an inner annular rim known as the nose. When a can in the reduced volume configuration is subject to an elevated internal pressure substantially less than the maximum working pressure, a portion of the can bottom comprising the nose moves axially downwardly relative to the rest of the can to serve as a new base, thus transitioning the can into the expanded volume configuration.

Abstract: The present invention relates mainly to a method of preparing foodstuffs based on fish flesh [i.e. the flesh of fish proper, and/or shellfish], and to foodstuffs obtained by this method. In the method of the invention, the fish flesh is mechanically mixed or kneaded to a moderate extent, i.e. the mechanical action avoids any significant irreversible spoiling of the fiber structure of the flesh, this action taking place in the presence of edible water-retaining compounds, in particular edible hydrocolloids. Mixing and/or kneading is continued until a uniform distribution is obtained in the mass of fish flesh of the water-retaining compounds and any other additives. The present invention is particularly applicable to the food industry. The present invention is mainly applicable to transforming fish proper, as distinct from shellfish.

Abstract: A package having a lid bonded to a support member with a heat-seal to enclose a product between the support member and lid. The lid is at least partially heat-shrinkable and has a first peripheral portion and a second peripheral portion, the first peripheral portion being heat-contracted toward the heat-seal to a greater degree relative to the second peripheral portion so that the second peripheral portion provides a tab which can be manually grasped for peeling the lid.

Abstract: A method for preserving meat and the meat processed thereby is disclosed. The method includes the steps of exposing raw meat to an atmosphere consisting essentially of carbon monoxide and maintaining the meat in a sealed container to maintain color and freshness while retarding bacterial growth.

Abstract: Foods, food ingredients, and cooked foods are preserved by the application of pressure of at least 70 MPa (10,000 psi) for more than twelve hours. Some meat and seafood requires maintenance of pressure for the duration of storage and most can be held in good condition without spoiling for more than 1 month. For some fruits and vegetables ripening is stopped by the pressure treatment and packaged products can be stored without refrigeration for at least 6 months while other fruits and vegetables are preserved by 5 day pressure treatment at 175 Mpa (25,000 psi). Meat and seafood is preserved by pressure treatment in various marinades. Because no heat is used foods retain much of their firmness and texture.

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 .mu.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 for making a sausage product. The method comprises stuffing a wet sausage meat product into a food casing, vertically hanging the stuffed sausage meat product, and drying and curing the stuffed sausage meat product at least partly while the stuffed sausage meat product is vertically hung. In a unique aspect, the food casing comprises a tubular film precipitated from a solution of cellulose in amine oxide and water. The tubular film is longitudinally stretched by from 8 to 30 percent in a dryer and transversely stretched by from -3 to +10 percent while wet, and the stretch is maintained during drying. The transverse stretch is less than 75 percent of the longitudinal stretch. As a result of using the unique casing, dimensional stability of the vertically hung product is improved. The invention further includes a sausage product comprising wet sausage meat product stuffed in a food casing and vertically hung for curing and drying.

Abstract: A tubular film for encasing food. The tubular film comprises a material which has been regenerated from a viscose solution. The tubular material is longitudinally stretched by from +8 to +40 percent and transversely stretched by from -20 to +40 percent while wet and the stretch is maintained during drying, said transverse stretch and longitudinal stretch being sufficient to obtain a surface area increase of at least 10 percent from the point of regeneration. In general, the tubular material has a wall thickness of from about 60 to about 90 percent of the same tubular material except without the combined stretch. The invention also includes the method for making the tubular material by stretching the regenerated tubular material while wet and maintaining the stretch during drying.

Abstract: A method for making a sausage product. The method comprises stuffing a wet sausage meat product into a food casing, vertically hanging the stuffed sausage meat product, and drying and curing the stuffed sausage meat product at least partly while the stuffed sausage meat product is vertically hung. In a unique aspect, the food casing comprises a tubular film regenerated from a solution of cellulose in a solvent comprising carbon disulfide. The tubular film is longitudinally stretched by from 8 to 30 percent in a dryer and transversely stretched by from -3 to +10 percent while wet, and the stretch is maintained during drying. The transverse stretch is less than 75 percent of the longitudinal stretch. As a result of using the unique casing, dimensional stability of the vertically hung product is improved. The invention further includes a sausage product comprising wet sausage meat product stuffed in a food casing and vertically hung for curing and drying.

Abstract: A combination comprising a bunch of tomatoes on-the-vine contained in a closed wrapping is provided for retail sale to a consumer. The tomatoes are wrapped without detaching each tomato from a common stem and a bunch of at least about 3 substantially ripe tomatoes are kept together. The wrapping advantageously has a cone shape and air openings to accommodate the bunch of tomatoes on-the-vine. The tomatoes are shipped from the grower to the consumer without damage from handling during packing and transportation using the present wrapping and shipping boxes having a bulb-like, cushioning layer of material simulating a lower layer of tomatoes.

Abstract: A method for packaging products susceptible of absorbing carbon dioxide, in particular perishable food products. The method comprises the step of inserting a product in a containment package and the step of sealing the package. Before sealing, a preset amount of solid-phase carbon dioxide is introduced in the containment package. The sublimated carbon dioxide is then absorbed by the packaged product, avoiding collapse of the package.

Abstract: In the manufacture and use of tubular casing material, a starting material having heat-shrinkable properties is partially shrunk to a controlled reduced calibre and then is further shrunk during use. The shrinking may either take place during use, for example by partially shrinking tubular film material over a stuffing horn or may be carried out during manufacture by partially shrinking a length of tubular film material to a controlled reduced calibre before sale.

Abstract: Disclosed is an animal feed manufacturing method in which powdered fish oil of a main raw material is obtained by processing fishes containing a large amount of docosa hexaenoic acid (DHA) and eicosa pentaenoic acid (EPA). The animal feed manufacturing method includes the steps of adding urea to fish oil together with a monosodium glutamate (MSG) by-product and fermenting the fish oil, separately removing water and phospolipid contained in the fermented fish oil, adding quicklime to the separated fish oil and cooling the quicklime-added fish oil via gumming and salting-out processes, and thereby obtaining powdered animal feed using a cooling roller or presser.

Abstract: Disclosed are microwave popcorn articles which upon microwave heating provide popcorn of reduced fat content, better fat distribution and improved taste as well as methods for the preparation of such articles. The articles comprise any conventional microwave popcorn bag and an improved popcorn/fat charge. In addition to unpopped popcorn kernels and fat, the charge further essentially includes minor amounts of salt, color and/or flavors. The present method involves the spraying of a fat/salt slurry at the same time as and at an angle to a falling cascade of unpopped popcorn kernels as they are charged to the upper open end of the microwave popcorn bag. The angle of the fat/salt spray is such as to intersect with the falling popcorn cascade within the popcorn bag below the top seal area. By applying the fat/salt slurry to a falling cascade of unpopped popcorn kernels during bag filling, improved distribution of the slurry over the popcorn is achieved.

Abstract: Sauerkraut is mixed with a predetermined quantity of edible vegetable oil to improve the flow properties of the sauerkraut during packaging in single use film type packages. The vegetable oil also facilitates the removal of the sauerkraut from the package. A method is also provided for flavoring the sauerkraut before it is packaged in single use packages.

Abstract: Foods and food ingredients are sterilized and preserved by the application of pressure of 250 KPa (25,000 psi) for 5 days. Some seafood requires maintenance of pressure for the duration of storage. For most fruits and vegetables ripening is stopped by the pressure treatment and packaged products can be stored without refrigeration for at least 6 months. Because no heat is used foods retain much of their firmness and texture.

Abstract: A method, and product formed thereby, for cooking meat products to produce an aesthetic surface and retain the natural juices wherein a heat shrinkable packaging material having a simulated net retaining surface appearance is formed around the meat product, and the package and meat product are cooked in a hot water bath to heat shrink the packaging material and create a three dimensional net surface design on the cooked meat product. The heat shrinkable material is thereafter removed, the meat product surface retains the netted surface design, and the meat product retains natural meat product juices.

Abstract: A shrink bag having an integral carrying handle is provided that includes an extended skin portion of the bag of a heat shrinkable thermoplastic material and having a carrying hole in the skirt portion with an essentially continuous heat seal around its margin, the carrying hole having a configuration which helps to distribute stress and substantially eliminates tear propagation. The bag is particularly adapted for packaging whole turkeys and the like and, to this end, the integral carrying handle is preferably located at the breast containing end of the bag.

Abstract: A coextruded film suitable for packaging a flowable material, particularly milk, in a form, fill and seal machine comprises a core layer of a blend of high density polyethylene and linear low density polyethylene and skin layers of a blend of linear low density polyethylene and ethylene-methyl acrylate copolymer.

Abstract: A method of filling and sealing a package with a product wherein a container having a bottom generally deformable in shape is filled with a product having a volume less than the container volume but equal to the filled volume. A continuous top lid is placed onto the container and positioned adjacent to a sealing surface and rim section of the container. In this position enough headspace exists to permit the proper lid placement without squeezing product onto the seal surface. The filled container supported on an anvil and lid are then transferred into a vacuum chamber within the vacuum chamber and with a sealing head disposed above the anvil in the raised position, the pressure within the chamber is evacuated by a vacuum. This process lowers the pressure of the headspace gas from the container to that of the chamber. When the desired vacuum level is achieved, the sealing head is lowered and the lid is sealed to the sealing surface of the container.

Abstract: A method and apparatus for packaging perishable goods such as red meat. The packaging contains a base (1), a lid (3), and a flexible web (5) of gas permeable material held over the goods (7) so the goods are held to the base (1). A suitable gas is retained within the packaging which can permeate the flexible web (5) to enhance the keeping properties of the goods (7). The method and apparatus provide that the flexible web (5) is held between a pair of web holding means (65) and stretched towards the goods (7) as the lid (3) is moved to close the package, all within a gas flushing chamber. Such stretching holds the goods (7) firmly to the base (1).

Abstract: A method of packaging meat emulsion in a flexible thermoplastic bag, wherein the bag has dispersed on its insides, prior to insertion of the meat emulsion into the bag, additives such as liquid colorant or liquid smoke, via a squeeze roller and backing plate (or two squeeze rollers), is shown. An apparatus for dispersing the additives via a squeeze roller and backing plate (or two squeeze rollers) is also shown.

Abstract: Improved packaging for perishable goods such as meats comprising a base over which the goods are placed, and a lid positioned over the top of its base and sealed to said base. Strands are placed over the goods for holding said goods relative to the packaging, with a space above the goods and under the lid. A gas is introduced in the space for enhancing preservation of the packaging goods by contacting the surface of the goods. The gas contacts the goods by passing through the strands, with the strands being of a size permitting viewing of a major portion of an upper surface of the goods. The invention further includes the method of and apparatus for producing the packaging.

Abstract: A partly-overlapped portion of a sheath film is meltbonded by heat to provide a seal which a user can tear open with ease. A heat sealing area of the sheath film is halftone printed to reduce the bonding area, thereby decreasing the bonding strength. A tearing portion is provided along the heat seal which is printed so that it has a bonding strength which gradually increases along the tear part until it reaches the bonding strength of the remainder of the heat seal. A curl section having minimal bonding strength relative to the tearing portion of the heat seal is induced to curl up using heat treatment to allow the user to grasp the sheath film at the tear part.

Abstract: The food product comprises an arrangement of parallel elongate lengths of a hollow alimentary paste product (1b) connected together. The ends (5) of the lengths constitute a first surface on one side of the arrangement and can be closed. The arrangement can be enclosed in a plastic wrapping (3) capable of withstanding cooking and provided with openings (4). In one method of manufacture, the lengths are arranged in the desired form, the flat surface is wetted and slight pressure is exerted on the sides of the assembled lengths. In another method of manufacture, an arrangement of lengths of the product (1b) is placed in a plastic wrapping (3). The food product thus formed is firm and is easily transportable after cooking. It can be eaten without implements and without mess, by holding it in the hand like a sandwich or hamburger, even if it contains sauce. It can also be used as a new form of pasta.

Abstract: A method for processing a single food product through a food processing plant. The method comprises the steps of providing a length of casing, wherein the casing has a first end and a second end. The casing further has sufficient inherent strength as provided to support a selected food product. The first end of said casing is then capped and a food product is provided. The food product is of selected size to fill approximately three-quarters of the length of the casing. The food product is inserted into the casing through the second end and a pair of clips are provided. The first clip and the second clip are each radially receivable over the exterior surface of the casing. The casing is then clipped proximate the second end of the casing utilizing the first clip and the casing is clipped proximate the food product utilizing the second clip. The casing is then cut longitudinally between the first and second clip to create handling means.

Abstract: A method of filling and sealing a package with a product wherein a container having a bottom generally deformable in shape is filled with a product having a volume less than the container volume but equal to the filled volume. A continuous top lid is placed onto the container and positioned adjacent to a sealing surface and rim section of the container. In this position enough headspace exists to permit the proper lid placement without squeezing product onto the seal surface. The filled container supported on an anvil and lid are then transferred into a vacuum chamber within the vacuum chamber and with a sealing head disposed above the anvil in the raised position, the pressure within the chamber is evacuated by a vacuum. This process lowers the pressure of the headspace gas from the container to that of the chamber. When the desired vacuum level is achieved, the sealing head is lowered and the lid is sealed to the sealing surface of the container.

Abstract: A system for feeding infants with an artificial formula includes the supply of a formula (20) into a bag (10) under sterile conditions. The bag (10) is not completely filled with formula (20), the formula (20) occupying one portion (12) with another portion (14) being collapsed as a result of withdrawal of air therefrom. The bag (10) is sealed. In use, the collapsed portion (14) of a bag (10) is inserted into a nursing bottle (16) and the formula (20) caused to flow into the collapsed portion (14) located within the bottle (16). The former filled portion (12) is removed to provide an opening to the formula (20) in the bag (10), and the free end is located between a cap (26) holding a teat (28) and the neck (18) of the bottle (16). The formula (20) may have an increased initial vitamin content to allow for loss of vitamins during storage.

Abstract: A dough mix includes a moist ingredient portion and dry ingredient portion capable of being combined to produce a complete dough requiring no additional ingredients including water or any other moisture. Additionally, both the moist ingredient portion and the dry ingredient portion are shelf-stable at room temperatures (65.degree. F. to 80.degree. F.) without the addition of chemical preservatives. The moist ingredient portion includes sugar, shortening, and all water or moisture required in the complete dough. Also, the moist ingredient portion preferably includes egg solids and flavorings such as vanilla. In any event the moist ingredient portion is mixed to have a water activity level of no greater than 0.85 to provide the desired shelf stability. The dry ingredient portion includes all flour required in the complete dough and may include leavening agents, egg solids, candy pieces, nuts, dried fruits, coconut, and other "dry" or moisture free ingredients.

Abstract: A method of processing fresh avocados into pulp or guacamole wherein the mixed pulp is drawn into a chamber where the pulp is exposed to a high vacuum and thereafter the vacuum is slowly released. The product is subsequently packaged and a second, at least partial, vacuum is applied to the pulp within the packaging before the packaging is sealed.

Abstract: A method for sterilizing, packing and sealing a meat product includes at first station (1) sterilizing the meat product surface layer or stratum by submitting it to a thermal shock of high temperature during a very short interval (HTST technique), feeding the meat products to the first station and withdrawing the meat product from the first station and transferring it to a second station (2), wrapping the meat product at the second station in a pre-set position including for sequentially positioning (57, 58) tubular container such as bags (65) from a storage area (62) therefor to the wrapping position and opening the inlet of the tubular container for insertion of the meat product therein from the transfer device (0), transferring (85, 86, 87, 88, 95) the filled tubular containers in the open position to a third station (3), and vacuum sealing the containers at the third station.

Abstract: An easy open tabbed package made of a flexible laminate material comprises a product enclosure having side walls, a bottom portion and an overlapping top portion. The overlapping top portion includes opposing flaps having a sealable region wherein a hand-peelable heat seal can be applied and a raised grippable tab means integral with the sealable region of each flap. The package is designed to enclose a product such as roast and ground coffee which can be vacuum-packed and peelably sealed inside the flexible laminate enclosure. The tab means, which preferably comprises a wave-shaped raised tab, is constructed integrally with the peel-seal region and greatly facilitates opening of the package by pulling outwardly from the center.

Abstract: The present invention relates generally to a thermoplastic packaging bag having a carrying handle and relates specifically to a packaging bag having a separate carrying handle. After the bag is loaded with product and closed, the closure securely attaches the handle to the bag.

Abstract: A bone-in ham steak is made by separating the muscle, fat, and femur bones from green hams and curing the muscle in a conventional manner. The femur bones are cut into linear segments and aligned lengthwise on a skewer. The aggregated and cured ham muscle and fat are placed into a casing so as to concentrically surround the skewered bone. The product is then cooked and, after removing the skewer, sliced into ham steaks of uniform size and weight with a central bone piece.

Abstract: There is disclosed herein a bag-in-a-bag system wherein the outer bag is windowed and content indicia is displayed in the window. In this system high resolution graphic indicia is provided for the content indicia and low resolution indicia, usually text, is provided on the bag. Furthermore, the graphic indicia is applied to a patch which underlays the window but is larger than the window and smaller than the window-carrying panel, usually the front panel. Furthermore, a protective adhesive liner is applied to the front panel and secures the patch in place. This layer is of a size larger than the patch and a out the size of the inside of the front panel. A method for making this bag-in-a-bag system is also disclosed.

Abstract: The apparatus and method relates to an automatic dispenser for dispensing portions of a product such as ice cream from a supply comprising a coiled tubular casing in which the ice cream is encased. The end of the casing is fed into the apparatus and, as the apparatus operates, moves through to the exit. The casing with its encased ice cream is pulled through the apparatus and pinched at uniform intervals by a first pinching mechanism following which utilizing a second pinching mechanism, the casing with its encased ice cream is further pinched to a thickness of only the casing at the same uniform intervals. The casing with the encased ice cream is then drawn past a cutting device which opens the casing so that a portion defined by sequential pinched segments is dispensed and the casing removed by a scrap spool mechanism.

Abstract: Skeletal remains, in unrendered condition, which are a by-product of the deboning of uncooked poultry, pork, or beef, are ground to a hamburger-like consistency and processed through sausage stuffing apparatus to form an encased and sealed bait product which provides olfactory stimulation to crabs or lobsters or other related species.

Abstract: This invention is for a process for making a formed, and compressed food material into a toroidal shape, between two continuous sheets of food grade plastic film, which are sealed to each other around the inner and outer perimeters of the toroidal shape. The process employs two polygonal forming cylinders which are translatable towards each other to perform the the forming, compressing, and sealing steps by translational motion of at least one of the cylinders, and thereafter to advance the food package formed thereby by the rotation of the polygonal cylinders. The process is characterized by its capability to preserve the purity of the food materials passing through the process.

Abstract: A process for packaging a product, particularly one with sharp protrusions, a composition for cushioning the sharp protrusions during packaging and a foamed material prepared therefore, the process including the steps of applying a foamed composition to the product to be packaged; and encasing the product in an outer package. The foamed material can be applied in liquid or semi-liquid form at a point-of-contact temperature less than about 130.degree. F. and solidifies substantially on contact. The foamed material is, preferably, applied selectively to cover the sharp protrusions and contains a chemical substrate containing a polymer having the general formula, a resin and a stabilizer. A suitable gas is encapsulated therein. The process, composition and foamed material have particular utility in the meat-packing industry.

Abstract: Novel C-Gel food products comprising an aqueous gelatin kappa carrageenan matrix and a dispersed food product selected from the groups consisting of meat, seafood, vegetable, fruit, synthetic protein fiber, chocolate and mixtures thereof, in which the gelatin and carrageenan are present as a structurally firm continuous aqueous carrageenan/gelatin phase matrix at refrigeration temperature.

Abstract: Methods for food product preservation by inactivation of microorganisms and/or enzymes by applying pulses of very intense, very short duration pulses of light in the visible and near visible frequencies to the surface of food products to be preserved. Also disclosed are packaging methods and apparatus utilizing such intense, short pulses of polychromatic, incoherent light.

Abstract: A process is described for drying and packaging moisture-sensitive materials such as roughages and other feedstuffs for animals. The process involves producing particles, drying the particles, cooling the particles, and then compressing them into a container or package. The package can be sealed to keep out moisture. Preservatives, molasses, or other additives may be included with the particles before packaging. The types of feedstuff or other material which is processed and packed may vary. Blends of particles can also be packaged.

Abstract: A method of killing insect larvae in larvae-infected fruit is disclosed, which comprises shrinkwrapping individual fruit from a geographical area infested with an insect known to infect the fruit for a time sufficient to kill larvae of the insect, wherein no treatment of the fruit to kill the insect or the insect larvae occurs between picking and shrinkwrapping the fruit. Shrinkwrapped fruit prepared by the method is also disclosed.

Abstract: Parboil or raw "skinless" sausages are prepared using a reusable tubular casing formed from a lipophilic, relatively nonpolar material in a process wherein the casing is filled with uncoagulated sausage material containing protein and fat (lipids) and initially heated to a relatively high temperature for a short period of time (e.g. about 175.degree.-250.degree. C. for 2-3 minutes) to preferentially coagulate only the protein material immediately adjacent the casing to form a relatively thin (e.g. less than about 1 mm) cohesive, "skin-like" layer. The sausage is then removed, such as by ejection, for further processing, such as smoking, drying, reddening and final coagulation with the "skin-like" layer providing sufficient support for the subsequent processing of the substantially uncoagulated ejected sausage material, and the casing is simply rinsed and refilled.

Abstract: To make fish sausages with skin on the outside and no backbone, fillets with skin are placed at the periphery and skinless fillets at the center of a filling machine, after which the fillets are pushed into a casing closed at one end and the other end of the casing is closed. The sausages obtained are then frozen. The sausages removed from the casings and cut into slices form steaks which may be served as the basis of prepared dishes.

Abstract: A process for forming a flexible, generally tubular, three-surface, single-pleated, microwave-penetrable package for use in cooking popcorn. Two transverse seals and one lengthwise-extending seam seal the package. Venting means releases accumulated steam produced by the popping corn and the package maintains its expanded structure even after venting has commenced. A convenient means of opening the package is also provided.