Abstract: A food kit may include a food item, a shaped food seasoning product, and a container. In some examples, the shaped food seasoning product defines a three-dimensional shape and includes a binder material binding the shaped food seasoning product together to define the three-dimensional shape and seasoning. The seasoning may form greater than 20 weight percent of the shaped food seasoning product. The container may enclose the food item and the shaped food seasoning product so that the food item and the shaped food seasoning product are contained inside the container. During use, a consumer may transfer the contents of the food kit to a cooking container and add liquid to the container, causing the shaped food seasoning product to dissolve and release the seasoning bound in the seasoning product.

Abstract: A food composition and method of making is provided, the food composition comprising a first structural food unit comprising an edible matrix encapsulating an edible substance that optionally comprises one or more thickening agents; a second structural food unit, between about 10 times and about 106 times the size of the first structural food unit, comprising an edible hydrocolloid matrix encapsulating a first visco-elastic substance, the first visco-elastic substance comprising a soft food, xanthan gum, and galactomannan and a plurality of first structural food units, and wherein an outer surface of the first visco-elastic substance substantially adheres to an inner surface of the edible hydrocolloid matrix encapsulating the first visco-elastic substance.

Abstract: An embodiment relates to a multi-layer, biaxially oriented polyester (BOPET) film comprising a food contact substance, wherein the BOPET has a percent release in a retort test after can lamination such that substantially all food contacting the BOPET during the retort test is released. Another embodiment relates to a method comprising applying a food contact material comprising a food contact substance to a multi-layer, biaxially oriented polyester (BOPET) film, wherein the food contact material is prepared at around room temperature without heating.

Abstract: A food delivery system includes a wrapper, a top bun, a beef patty, a slice of cheese, and a bottom bun. The beef patty has a bottom surface that is adjacent to a bottom portion of an internal surface of the wrapper. The slice of cheese is melted between a bottom surface of the top bun and a top surface of the beef patty. The bottom bun has a bottom surface that is adjacent to a top surface of the top bun and a top surface that is adjacent to a top portion of the internal surface of the wrapper. The wrapper is wrapped to form an enclosed package containing in sequential order the bottom bun, the top bun, the slice of cheese, and the beef patty.

Abstract: The present invention provides a food preservation system that includes an absorbent food pad that has absorbent material to absorb exuded liquids from a food product, and has an oxygen scavenging system to modify the atmosphere in the food package. Also described is a method of using the absorbent food pad to enhance appearance of the food product and extend shelf life.

Abstract: The packaging sheet (1) is intended for packaging a cheese product. It comprises: an internal membrane (5) comprising at least one internal plastic layer (7) intended to be oriented towards the cheese product and at least a first water-absorbing layer (12) made of a first water-absorbing material; a printable external surface (10), the external surface (10) being intended to be oriented away from the cheese product. The or each internal plastic layer (7) has a plurality of microperforations (8, 9) arranged in a random fashion on the or each internal plastic layer (7) in such a manner that the air permeability of the internal membrane (5) is comprised between 5 mL/min Bendtsen and 500 mL/min Bendtsen, the first water-absorbing material having a water absorption rate comprised between 1 and 30 g/m2 as measured using the COBB test C3600.

Abstract: A packaged food product, comprising a wrapping (1) entirely made of coating-free transpiring paper material and a product (100) to be cooked or heated received therein, wherein the wrapping (1) itself is apt to be exposed to a heat source jointly to the product.

Abstract: A heat shrinkable film having a shrinkage of at least 10% measured according to ASTM 2732 in water at 90° C. in a least one of MD and TD directions, where the film comprises an outer layer comprising polyester elastomer and a core layer comprising EVOH and/or PVDC. The film can be characterized by a combination of desirable properties, such as high shrinkage, good optical properties, excellent sealability and stack sealability. A method of producing a packaged food item by using a heat shrinkable film is provided. The use of a heat shrinkable film or bags and pouches made therefrom for packaging goods, for example, food products, is also provided.

Abstract: The present disclosure relates to a process for making a honey product having a low water content as well as honey products obtained using the process. The honey product retains the physical and palatable properties of untreated honey while having a prolonged shelf-life. It can be advantageously used to sweeten beverages (such as hot beverages) and in the manufacture of throat lozenges and/or confectionery.

Abstract: Embodiments of the invention relate to a cover, a method of covering, and a cover system to be used with shipments of products transported by air with ULDs. The cover system provides thermal protection to temperature-sensitive products in or on the ULD. The cover system maintains the proper relative humidity level and gas concentrations (oxygen, carbon dioxide and ethylene) for horticultural product loads. The cover system can also have antimicrobial properties. In addition, the cover system decreases the amount of water vapor released in the cargo holds which is known to affect the reliability of the aircraft smoke detection system and to cause false fire alarms.

Abstract: Disclosed is a method for storing a packaged liquid product, wherein the liquid product comprises expressed tea juice and has a total tea solids content of at least 4% by weight of the liquid product, the method comprising storing the packaged liquid product for a storage period of at least two weeks wherein the packaged liquid tea product is not subjected to a temperature exceeding 37° C. for more than 10 days during the storage period.

Abstract: The present disclosure is concerned with heat shrunk sealed packages of flexible transparent thermoplastic film that easily opened by peeling. It involves lowering the peel strength of the heat seal between the two films used to form the package by providing one of them with a frangible layer by contaminating a layer with an incompatible polymer and providing a set of graspable tabs, one on each of the films, with which to initiate peeling of the heat seal. The tabs are heat set so that they do not shrink with the rest of the package. In a preferred embodiment, the package is provided with a second heat seal just inside the perimeter of the first and a stress concentrator, which may be a chevron, at the juncture of heat set tabs which lie with one atop the other with the first heat seal.

Abstract: The inventions uses preferably dried fruits, makes them ready to use, by chopping, mixing with other fruits and/or produce, fortifying them, forming them into bites and/or bars, wrapping and packing them to make them easy to transport, store, shelf, label, purchase, carry, keep at home, carry in pocket, hold in hand, eat, with little waste or disposal, little or no need for refrigeration, etc. Also a method of moistening dried fruits to make them taste similar to fresh fruit, and fortification to increase nutritional value and other treatments are introduced. A substance laced fruit is introduced to promote fruit and enhance nutrition.

Abstract: A process accelerating the ripening of raw sausages by incorporating a casing having a water vapor permeability of less than 600 g/m2 d at a relative humidity of less than 60%. Preferably, the process employs casings having a water vapor permeability of 50 to 400 g/m2 d, more preferably 70 to 300 g/m2 d, particularly preferably 80 to 200 g/m2 d. The process concerns, in particular, single-layered or multilayered casings made of thermoplastics, optionally also coated textile fiber skins or cellulose fiber skins.

Abstract: Packaging of respiring biological materials, particularly bananas and other fruits, in sealed containers. The containers preferably include a gas-permeable membrane comprising (1) a microporous film, and (2) a polymeric coating on the microporous film. Using appropriate containers and appropriate controlled atmospheres around the container, the respiring materials can be stored and/or ripened under controlled conditions. Bananas can be ripened while they are being transported, or in conventional ripening rooms without opening the containers in which they have been transported. The ripe bananas are less dehydrated and remain in a satisfactory ripened state for longer periods of time.

Abstract: A film for wrapping respiring produce is disclosed. The film comprises from about 2% to about 22% ethylene vinyl acetate (EVA) with the balance of the film selected from food-safe, EVA-compatible, thermoplastic resins, such as low density polyethylene, linear low density polyethylene, and mixtures of those materials. A bag for storage and shipment of respiring produce, such as bananas, made from that film material, as well as a method for shipping and storing respiring produce, such as bananas, avocados, salad components or flowers, utilizing that bag, are also disclosed.

Abstract: An oxygen-absorbing composition, device, and method for oxygen scavenging in a low moisture environment are provided. The present invention provides an oxygen absorbing composition which includes an oxygen reducing agent, water, a carrier, an electrolyte salt, and a humectant salt, which may be the same as the electrolyte salt, present in an amount sufficient to reduce the water activity of the composition to below 0.6. Also included are methods of using the composition.

Abstract: A packaging sheet, which can also be used for packaging other meats, includes a polymer having a microstructure that includes a plurality of closed cells, each cell containing a void and each cell having a maximum dimension extending across the void within the cell that ranges between 1 micrometer and 200 micrometers long. When used to package bacon, the packaging sheet may also include a main portion, a flap pivotable relative to the main portion, a first surface that extends across the main portion and the flap, and that contacts the bacon, a second surface that extends across the main portion and the flap, and that does not contact the bacon, and a thickness that extends from the first surface to the second surface in a direction perpendicular to the first surface.

Abstract: One aspect of the present invention relates to a package for respiring foodstuffs, such as bloomy rind cheese products, with improved shelf life. In certain embodiments the package comprises a bloomy rind cheese enclosed in thermoplastic film having a carbon dioxide transmission rate of about 10,000 cc/100 sq.in/day, oxygen transmission rate of about 1,100 cc/100 sq.in/day, and water vapor transmission rate of about 26.6 g/100 sq.in/day at 100 F/90% RH. In certain embodiments the package comprises a bloomy rind cheese enclosed in thermoplastic film having a carbon dioxide transmission rate of about 8,240 cc/100 sq.in/day, oxygen transmission rate of about 1,030 cc/100 sq.in/day, and water vapor transmission rate of about 19.1 g/100 sq.in/day at 100 F/90% RH. The present invention also relates to a method for wrapping a respiring food product with a thermoplastic film having a carbon dioxide transmission rate of about 10,000 cc/100 sq.in/day, oxygen transmission rate of about 1,100 cc/100 sq.

Abstract: Described are dough packages that include one or more of a container and an opening, optionally including an open end and an endcap, wherein the package may be vented or non-vented, and may contain dough for storage at refrigerated conditions.

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: The invention has for its object to provide a heat-shrinkable laminated film for deep drawing, which has an increased carbon dioxide transmission rate (CO2TR) and an enhanced ratio (CO2TR/O2TR) of carbon dioxide transmission rate-to-oxygen transmission rate (O2TR), and is less susceptible to pinholes. In the inventive heat-shrinkable laminated film for deep drawing, a polyamide resin composition layer (a) containing a polyamide resin mixture comprising 60 to 95% by mass of an aliphatic polyamide resin (A) and 5 to 40% by mass of a polyamide base resin (B) having a heat of crystalline fusion of 5 to 40 J/g is laminated onto a heat-sealing resin layer (a) containing a polyolefin resin via an adhesive resin layer (b).

Abstract: The invention relates to a multi-layer biaxially oriented film comprising a base layer and at least one covering layer. Said covering layer comprises at least one polymer of at least one hydroxycarboxylic acid, and contains between 2 and 10 wt. % of a glycerine fatty acid ester and up to 0.5 wt. % of mica.

Abstract: A coextruded multilayer film includes a core layer including a polyamide; two intermediate layers each including an ethylene vinyl alcohol copolymer; a first and second outer layer each including an olefinic copolymer or an amorphous cyclic olefin copolymer; and two tie layers each adhering an intermediate layer to a respective outer layer; the ethylene vinyl alcohol copolymer of the first intermediate layer having a mole % ethylene at least 5 greater than the mole % ethylene of the ethylene vinyl alcohol copolymer of the second intermediate layer An aseptic package includes a sterilized food product, and a sterilized pouch in which the sterilized food product is disposed, the sterilized pouch including the film of the invention. A method of making an aseptic package is also disclosed.

Abstract: Heat shrinkable, oxygen barrier, packaging films, methods of packaging and packages are provided having a myoglobin blooming agent to provide, promote, enhance or maintain a desirable coloration on the surface of a myoglobin-containing meat product.

Abstract: Methods and apparatuses for preparing a ribbed meat product in a reduced cook cycle. The methods may comprise placing a ribbed meat product into a high-temperature cook-in bag suitable for high-temperature cooking processes that occur at temperatures greater than about 350° F. and sealing the high-temperature cook-in bag to create a package. The high-temperature cook-in bag containing the ribbed meat product may be placed directly into an oven and exposed to a temperature greater than about 350° F., reducing the cook time necessary to render or rethermalize the ribbed meat product by a factor of about 3 as compared to conventional low temperature cooking processes. The benefits of the disclosed methods include reduced cook times to render or rethermalize ribbed meat products, enhanced flavor of the ribbed meat products, reduced risk of contamination, and improved cleanliness. Both cooked and uncooked ribbed meat products may be prepared in these methods.

Abstract: The present invention relates to a process for preparing foil-ripened cheese comprising (i) introducing cheese after brining into a cheese-aging packaging containing an opening for receiving cheese, (ii) closing the packaging, and (iii) ripening the cheese, wherein the cheese-aging packaging comprises a thermoplastic, monolithic film and the closed cheese-aging packaging has a water vapor transmission rate of at least 10 g/m2/24 hours at 10° C. and 85% relative humidity and an oxygen permeability of at most 100 cm3/m2/24 hours/atm at 10° C. and 85% relative humidity.

Abstract: The present invention provides a food preservation system that includes an absorbent food pad that has absorbent material to absorb exuded liquids from a food product, and has an oxygen scavenging system to modify the atmosphere in the food package. Also disclosed is a method of using the absorbent food pad to enhance appearance of the food product and extend shelf life.

Abstract: The instant invention relates to a process for removing ethene from biological sources using metal ion exchanged titanium zeolites. Further aspects of the invention are polymer compositions containing these zeolites, their use as efficient ethene removing additives and the modified titanium zeolites self.

Abstract: A coextruded multilayer film includes a core layer including an ethylene vinyl alcohol copolymer; two intermediate layers each including a polyamide; a first outer layer comprising an amorphous cyclic olefin copolymer; a second outer layer comprising an amorphous cyclic olefin copolymer or an olefinic copolymer; and two tie layers each adhering an intermediate layer to a respective outer layer. An aseptic package includes a sterilized food product, and a sterilized pouch in which the sterilized food product is disposed, the sterilized pouch including the coextruded multilayer film of the invention. A method of making an aseptic package is also disclosed.

Abstract: The present invention encompasses edible carriers for foods that are soft but still hold a preformed shape. Specifically encompassed are soft shaped tortilla products that can be used to hold food fillings. Exemplary shapes and sizes are provided for the products. Also encompassed are methods of making, packaging, and using the products.

Abstract: The present invention relates to a coffee tablet which is obtainable by molding and freeze-drying a solution of coffee solids into a desired shape and which has improved dissolution properties and an appealing smooth and/or shiny surface appearance. The coffee tablet also has a closed surface pore structure and an internal pore structure wherein a majority of the pores in the pore structure are interconnected and have a size of between 5 and 50 micrometers. The coffee tablet can also include a coating of a coffee, a flavorant, a colorant or an aroma. The coffee tablet is packaged in an environment of an aroma to form a product that exhibits fresh and strong flavor and aroma characteristics when a beverage is prepared from the tablet even after long term storage of the tablet.

Abstract: The present invention relates to a method for the preparation of a food grade colouring agent by drying one or more coloured vegetable materials selected from the group consisting of red cabbage, beetroot, lemon, black currant, red currant, strawberry, blackberry, blueberry, and saffron under conditions resulting in a predetermined colour. The food grade colouring agent thus obtained can be used for the preparation of coloured food, drinks, pharmaceutical, and cosmetic products.

Abstract: The present invention proposes a smokable planar or hose-type food casing or food casing film for food packagings, such as, e.g., sausage casings, shrink bags or the like on polymer basis, which is for the first time manufactured in the jet-blasting process from a homogeneous molten plastic material consisting of a plastic mixture consisting of at least of PA (polyamide) with PVAL (polyvinyl alcohol) and PEBAX (polyether block amide). The food casing or food casing film has a water vapor permeability that is at least 1 kg/m2 within 24 h. Its oxygen permeability at a film thickness of 30 ?m is less than 2.1 cm3/m2 within 24 h. Moreover the present invention for the first time proposes a method for manufacturing it.

Abstract: The invention relates to a barrier film made up of five stacked layers comprising: a central barrier layer comprising a first blend of EVOH and of PA, two outer layers comprising a second blend, and two adhesive layers between the central layer and the two outer layers, wherein the second blend only contains a first copolymer of ethylene and of an a-olefin having a density less than or equal to 0.925 g/cm3 and greater than or equal to 0.915 g/cm3 and a second metallocene copolymer of ethylene and of an a-olefin having a density less than or equal to 0.910 g/cm3.

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: The present invention relates to coated, absorbent, freestanding assemblies comprising inorganic nanowires, articles of manufacture comprising the same, processes of producing the same and methods of use thereof. The assemblies of this invention are useful in various applications, including removal of organics or hydrophobic materials, and waterproofing applications.

Abstract: A process accelerating the ripening of raw sausages by incorporating a casing having a water vapor permeability of less than 600 g/m2 d at a relative humidity of less than 60%. Preferably, the process employs casings having a water vapor permeability of 50 to 400 g/m2 d, more preferably 70 to 300 g/m2 d, particularly preferably 80 to 200 g/m2 d. The process concerns, in particular, single-layered or multilayered casings made of thermoplastics, optionally also coated textile fiber skins or cellulose fiber skins.

Abstract: A method for manufacturing a bag for use in vacuum packaging comprises forming a first panel having a plurality of baffles for evacuating air and/or other gases from inside the bag using a suction source, while preventing liquids from being drawn into the suction source, and a second panel. Each panel comprises a gas-impermeable base layer and a heat-sealable inner layer molded from melt-extruded resin. The first panel is overlapped with the second panel, and three of four edges of the panels are heated such that the inner layers bond at the heated edges. This description is not intended to be a complete description of, or limit the scope of, the invention. Other features, aspects, and objects of the invention can be obtained from a review of the specification, the figures, and the claims.

Abstract: Packaging of respiring biological materials, particularly bananas and other fruits, in sealed containers. The containers preferably include a gas-permeable membrane comprising (1) a microporous film, and (2) a polymeric coating on the microporous film. Using appropriate containers and appropriate controlled atmospheres around the container, the respiring materials can be stored and/or ripened under controlled conditions. Bananas can be ripened while they are being transported, or in conventional ripening rooms without opening the containers in which they have been transported. The ripe bananas are less dehydrated and remain in a satisfactory ripened state for longer periods of time.

Abstract: The invention describes a process to produce a casing with marks and a meat product with marks. Said process starts from a casing by way of pleated tubular wrapping, where a colouring composition is impregnated on at least one sector of its surface to produce a casing with marks, which is optionally transferred to the stuffed meat product in said casing.

Abstract: A polymeric sheet having low density and comprising a low to non-existent amount of cyclic olefinic polymers (COP) and/or cyclic olefinic copolymers (COC). The overall density of the sheet may be lower than water. The sheet may be stretched and then heat shrinked onto an article. The sheet may be used as a label or package to wrap articles therewith.

Abstract: It is an object of the present invention to provide a biodegradable bag for packing a food capable of storing a food such as a snack food which is required to have an oxygen barrier property and a water vapor barrier property, which can be produced at a high speed by a bag making and packaging machine, which can be degraded by naturally occurring microorganisms in soil or water finally to a non-hazardous degradation product, which can be biorecycled, and which is not accumulated in nature. The present invention is directed to a biodegradable bag for packing a food, which comprises a laminated film obtainable by laminating in the following order; a sealant layer comprising a biodegradable polymer; a barrier layer having an oxygen barrier property and a water vapor barrier property; and a barrier layer-supporting substrate layer comprising a biodegradable polymer, said laminated film being heat-sealed in order for the sealant layer to be inside.

Abstract: A method of packaging ovenable fish or meat and which comprises the steps of providing a dual-ovenable thermoformable polymeric receiving film having a first and second surface and a dual-ovenable polymeric covering film having a first and second surface, wherein said receiving film consists of a mono-layer polyester or polyamide substrate, an optional barrier layer, and an optional heat-sealable layer which where present constitutes the first surface of the receiving film, wherein said receiving and covering films are separate pieces of film and wherein at least one of said first surfaces of said receiving and covering films is a heat-sealable surface; providing a raised outer portion and an indented central portion in said receiving film by thermoforming; disposing on the first surface of the receiving film a portion of meat or fish; disposing the covering film over the portion of meat or fish such that the first surface of the covering film is disposed towards the first surface of the receiving film; conta

Abstract: Disclosed is a process comprising the steps of: expressing juice from fresh tea leaves thereby to produce leaf residue and tea juice, wherein the amount of expressed juice is between 10 and 300 ml per kg of the fresh tea leaves; and processing the leaf residue to produce leaf tea and/or a tea extract.

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

Abstract: A method of producing a packaged food product begins by directing a plurality of food particles into a flexible container to at least partially fill the flexible container. A quantity of air is then evacuated out of the flexible container to create a vacuum within the flexible container. Next, an opening in the flexible container is sealed or closed. Air is then allowed to seep through a sidewall of the container after closing or sealing the flexible container to permit air to gradually flow back into the flexible container to gradually dissipate the vacuum within the flexible container.

Abstract: A multi-perforated collagen film is provided on rolls or in the form of sheets for use as a food wrapping. The perforations and made by laser of substantially circular shape with an average ellipticity of less than 0.17 and the holes are spaced with respect to their nearest neighbors by 3 to 14 mm, thus allowing the escape of air or steam trapped between the film and the food wrapped in the film. The film still has sufficient mechanical strength and extensibility to be able to stand the food processing steps in the manufacture of cooked ham or in comparable operations under industrial conditions.

Abstract: The object of the invention is a multi-perforated collagen film provided on rolls or in the form of sheets, for use as a food wrapping in food industry, comprising perforations by means of laser of substantially circular shape with an average ellipticity of less than 0.17 and the holes being spaced with respect to their nearest neighbors by 3 mm to 14 mm, thus allowing the escape of air or steam trapped between the film and the food wrapped into said film, and said film still having sufficient mechanical strength and extensibility to be able to stand the food processing steps in the manufacture of cooked ham or in comparable operations under industrial conditions.

Abstract: A package includes a vacuumized bag made from a film including an outer layer including an olefin polymer or copolymer, an inner layer including an olefin polymer or copolymer, an oxygen barrier layer, disposed between the outer and inner layer, including a polymer or copolymer having an oxygen permeability of less than 100 cm3 O2/m2·day·atmosphere, and an intermediate layer, disposed between the oxygen barrier layer and inner layers, including a polymer or copolymer, wherein at least one of the inner and intermediate layers includes a carbon dioxide scavenger; and a meat product disposed in the bag. A method of packaging a meat product includes providing a bag made from the above film; putting a meat product into the bag through an open bag mouth; drawing a vacuum on the bag to provide a vacuumized bag; and heat sealing the open mouth of the bag.