An apparatus may include a grinder for grinding raw whole muscle meat into a ground meat material and a heater for heating the ground meat material to cook the ground meat material into a cooked ground meat material suitable for consumption. The apparatus may also include a freezer for freezing the cooked ground meat material and a mixer for mixing the frozen and cooked ground meat material with an additive comprising a starch to produce a meat mixture. The apparatus may further include a press for pressing the meat mixture into a formed shape and a slicer for slicing the formed shape into meat portions of a predetermined size.
A system for producing food product may include an inner tube configured to extrude a first component, and an outer tube provided about the inner tube to define an annular space through which a second component is extruded, the inner and outer tubes, alone or in conjunction with a nozzle or other extrusion mechanism, defining an outlet. Additionally, a collagen head can be configured to apply a layer of collagen gel over the second component. The inner and outer tubes are sized, and flow rate may be configured such that an initial diameter of the first component exiting the outlet is substantially smaller than a final diameter of the first component, and an initial thickness of the second component exiting the outlet is substantially greater than a final thickness of the second component.
A23L 13/50 - Poultry products, e.g. poultry sausages
A23L 13/60 - Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
A23P 20/20 - Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
A package for a food product can include an insert enclosed within a single film formable using, e.g., flow-wrapping, to enclose the food product and the insert. At least one portion of insert may be made up of an absorbent material laminated to a backing, the absorbent material adapted to absorb moisture within the package. The insert may include a base upon which the food product can be placed and two or more sides extending up from the base to contain the food product from moving in one or more directions. Fins or overlapping portions of the film may be configured on at least two edges of the single film allowing a seal to be created thereby further allowing the single film to substantially enclose the food product and the insert. Crimped seals may further be employed to completely seal the food product and the insert within the single film. One or more of the seals may be self-venting to release accumulated steam/moisture during a cooking or preparation process.
B65D 75/36 - Articles or materials enclosed between two opposed sheets or blanks having their margins united, e.g. by pressure-sensitive adhesive, crimping, heat-sealing, or welding one or both sheets or blanks being recessed to accommodate contents one sheet or blank being recessed and the other formed of relatively stiff flat sheet material, e.g. blister packages
B65D 81/26 - Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants with provision for draining away, or absorbing, fluids, e.g. exuded by contents; Applications of corrosion inhibitors or desiccators
B65D 81/34 - Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs intended to be cooked or heated within the package
4.
APPARATUSES AND METHODS FOR EXTRUDING A VISCOUS FOOD PRODUCT
A food product extrusion apparatus includes a heat exchanger. The heat exchanger includes a first portion with a first plurality of tubes and a first cavity located external to the first plurality of tubes. The heat exchange also includes a second portion connected to the first portion. The second portion includes a second plurality of tubes and a second cavity located external to the second plurality of tubes. The first plurality of tubes are offset from the second plurality of tubes.
A system and method for making a jerky meat product may include a pump to pump heated brine at a positive pressure at a desired temperature. Embodiments may also include an injector coupled to the pump to receive the heated brine and inject the heated brine into a cool meat product to elevate the meat product temperature. Embodiments may include a slicer that receives the meat product after the heated brine is injected and slices the meat product to a first thickness. A topical applicator may apply a topical application to coat an exterior of the slices and a flattener may flatten the slices to a second thickness less than the first thickness and to cause the topical application to adhere to the slices. Embodiments may further include a drying oven and/or grill to dry the slices of the second thickness to a desired moisture level.
A package for retaining a food item includes a base and at least one side wall extending away from the base and terminating at a flange. The flange includes a sealing edge configured to contact a film wrap. The sealing edge is positioned inward of at least a portion of the side wall to guide fluids toward an interior volume of the package.
B65D 77/00 - Packages formed by enclosing articles or materials in preformed containers, e.g. boxes, cartons, sacks or bags
B65D 77/20 - Container closures formed after filling by applying separate lids or covers
B65D 1/40 - Rigid or semi-rigid containers having bodies formed in one piece, e.g. by casting metallic material, by moulding plastics, by blowing vitreous material, by throwing ceramic material, by moulding pulped fibrous material or by deep-drawing operations p - Details of walls
7.
Methods of producing ready-to-eat breakaway meat portions
A method may include grinding raw whole muscle meat into a ground meat material and heating the ground meat material to cook the ground meat material into a cooked ground meat material suitable for consumption. The method may also include freezing the cooked ground meat material and mixing the frozen and cooked ground meat material with an additive comprising a starch to produce a meat mixture. The method may further include pressing the meat mixture into a formed shape and slicing the formed shape into meat portions of a predetermined size.
A packaged food product can include: a package and food disposed within the package. The package includes an inflatable first sheet comprising polymer, and a generally flat second sheet comprising paper material and polymer. The first sheet and the second sheet can be melted together to form a peripheral seal that includes paper material from the second sheet suspended within a melt between the first sheet polymer and the second sheet polymer. The food can be disposed on the second sheet and in direct physical contact with the paper material.
B65D 81/34 - Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs intended to be cooked or heated within the package
B65D 75/36 - Articles or materials enclosed between two opposed sheets or blanks having their margins united, e.g. by pressure-sensitive adhesive, crimping, heat-sealing, or welding one or both sheets or blanks being recessed to accommodate contents one sheet or blank being recessed and the other formed of relatively stiff flat sheet material, e.g. blister packages
B65D 81/26 - Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants with provision for draining away, or absorbing, fluids, e.g. exuded by contents; Applications of corrosion inhibitors or desiccators
A package for retaining a food item includes a tray with a base connected to at least one sidewall. The sidewall extends away from the base to a rim to define an inner chamber. The tray is made of a fluid impermeable material to retain fluids in the inner chamber. The package also includes a shelf made of the fluid impermeable material that is removably supported in the inner chamber such that the shelf is spaced apart from the base of the tray to permit an absorbent pad to be positioned therebetween. The shelf is configured to support the food item in the inner chamber separated from the absorbent pad.
B65B 7/28 - Closing semi-rigid or rigid containers or receptacles not deformed by, or not taking-up shape of, contents, e.g. boxes or cartons by applying separate preformed closures, e.g. lids, covers
B65D 77/20 - Container closures formed after filling by applying separate lids or covers
B65D 81/26 - Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants with provision for draining away, or absorbing, fluids, e.g. exuded by contents; Applications of corrosion inhibitors or desiccators
A microwavable food packaging can be configured to absorb fluid. The packaging can include a first sheet and a flexible second sheet. The first sheet can include a first polymeric layer. The first sheet can define an upper portion of a food pocket. The flexible second sheet can include an absorbent layer. The absorbent layer can include a paper-based side and a polymer-based side. The paper-based side can include paper fibers, define a bottom of the food pocket and be configured to absorb fluid released from food disposed within the food pocket. The first polymeric layer can be bonded to the polymer-based side through the paper-based side to form a non-hermetic seal, the non-hermetic seal enabling passage of moisture therethrough.
B65D 81/34 - Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs intended to be cooked or heated within the package
B65D 75/36 - Articles or materials enclosed between two opposed sheets or blanks having their margins united, e.g. by pressure-sensitive adhesive, crimping, heat-sealing, or welding one or both sheets or blanks being recessed to accommodate contents one sheet or blank being recessed and the other formed of relatively stiff flat sheet material, e.g. blister packages
B65D 81/26 - Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants with provision for draining away, or absorbing, fluids, e.g. exuded by contents; Applications of corrosion inhibitors or desiccators
A cold forming process for forming a meat patty includes heating a ground meat product to a temperature T1, wherein T1≤40° F. The ground meat product is formed into an uncooked patty at temperature T1. The uncooked patty is precooked to form a precooked patty having a skin of depth D comprising denatured protein. The skin is formed on at least an area on the outside of the precooked patty. At least a first portion of the meat product disposed beneath said skin is at approximately T1. The precooked patty is cooked to form a cooked patty, wherein said at least a first portion of the meat product is at a temperature T2. The cooked patty is then frozen and then packaged.
A cold forming process for forming a meat patty includes heating a ground meat product to a temperature T1, wherein T1≤40° F. The ground meat product is formed into an uncooked patty at temperature T1. The uncooked patty is precooked to form a precooked patty having a skin of depth D comprising denatured protein. The skin is formed on at least an area on the outside of the precooked patty. At least a first portion of the meat product disposed beneath said skin is at approximately T1. The precooked patty is cooked to form a cooked patty, wherein said at least a first portion of the meat product is at a temperature T2. The cooked patty is then frozen and then packaged.
A method for reducing the heating time of an egg patty includes adding an effective amount of a calcium additive to the egg patty, where the calcium additive reduces the microwave heating time required to achieve a target temperature as compared to an egg patty in which the calcium additive is not present.
Various embodiments of the present disclosure provide an apparatus attachable to a container and usable to secure the container closed. The apparatus is transitionable from a nonuse configuration to a use configuration to form an (at least partially) elastic loop attached to the container and usable to circumscribe the container to secure the container closed.
Various embodiments of the present disclosure provide an apparatus attachable to a container and usable to secure the container closed. The apparatus is transitionable from a nonuse configuration to a use configuration to form an (at least partially) elastic loop attached to the container and usable to circumscribe the container to secure the container closed.
An apparatus for forming a meat patty includes heating a ground meat product to a temperature T1, wherein T1>32° F. The ground meat product is formed into an uncooked patty at temperature T1. The uncooked patty is precooked to form a precooked patty having a skin of depth D comprising denatured protein. The skin is formed on at least an area on the outside of the precooked patty. At least a first portion of the meat product disposed beneath said skin is at approximately T1. The precooked patty is cooked to form a cooked patty, wherein said at least a first portion of the meat product is at a temperature T2.
A package for retaining a food item includes a tray with a base connected to at least one sidewall. The sidewall extends away from the base to a rim to define an inner chamber. The tray is made of a fluid impermeable material to retain fluids in the inner chamber. The package also includes a shelf made of the fluid impermeable material that is removably supported in the inner chamber such that the shelf is spaced apart from the base of the tray to permit an absorbent pad to be positioned therebetween. The shelf is configured to support the food item in the inner chamber separated from the absorbent pad.
B65B 7/28 - Closing semi-rigid or rigid containers or receptacles not deformed by, or not taking-up shape of, contents, e.g. boxes or cartons by applying separate preformed closures, e.g. lids, covers
B65D 77/20 - Container closures formed after filling by applying separate lids or covers
B65D 81/26 - Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants with provision for draining away, or absorbing, fluids, e.g. exuded by contents; Applications of corrosion inhibitors or desiccators
The present disclosure describes a product package having a tray and a combination flexible/rigid lid design that comprises a rigid or semi-rigid frame and a flexible film that is transparent or translucent that is fixedly attached to the frame and releasably attached to the package tray. The novel product package is capable of maintaining a seal until opened by a consumer, allows a consumer to see the product through the lid, can be opened with a single step, and is resealable and/or reusable by the consumer.
B65B 7/28 - Closing semi-rigid or rigid containers or receptacles not deformed by, or not taking-up shape of, contents, e.g. boxes or cartons by applying separate preformed closures, e.g. lids, covers
Various embodiments of the present disclosure provide an apparatus attachable to a container and usable to secure the container closed. The apparatus is transitionable from a nonuse configuration to a use configuration to form an (at least partially) elastic loop attached to the container and usable to circumscribe the container to secure the container closed.
B65D 30/10 - Sacks, bags or like containers characterised by shape or construction
B65D 33/00 - CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES - Details of, or accessories for, sacks or bags
B65D 33/16 - End- or aperture-closing arrangements or devices
B65D 33/30 - Deformable or resilient metal or like strips or bands
B65D 37/00 - Portable flexible containers not otherwise provided for
An apparatus is disclosed. The apparatus includes a tray having a base connected to a plurality of sidewalls each of which extends away from the base and terminates at a rim, said tray defining a volume with an opening circumscribed by said rim, said rim comprising a press-fit sealing feature; a ring-shaped lid comprising a complimentary press-fit sealing feature configured to mate with said press-fit sealing feature; a product disposed in said volume wherein said product surface comprises at least one contour; and a flexible film, said flexible film spans said opening and adheres to the at least one contour of the product, and said flexible film is secured to said tray between said press-fit sealing feature of the rim and said complimentary press-fit sealing feature of the ring-shaped lid.
B65D 45/32 - Clamping or other pressure-applying devices for securing or retaining closure members for applying radial pressure, e.g. contractible bands encircling closure member
B65B 7/28 - Closing semi-rigid or rigid containers or receptacles not deformed by, or not taking-up shape of, contents, e.g. boxes or cartons by applying separate preformed closures, e.g. lids, covers
B65D 51/24 - Closures not otherwise provided for combined with auxiliary devices for non-closing purposes
B65D 85/00 - Containers, packaging elements or packages, specially adapted for particular articles or materials
B65D 77/30 - Opening or contents-removing devices added or incorporated during filling or closing of containers
B65D 1/36 - Trays or like shallow containers with moulded compartments or partitions
B65D 43/16 - Non-removable lids or covers hinged for upward or downward movement
B65D 65/16 - Wrappers or flexible covers with provision for excluding or admitting light
B65D 77/20 - Container closures formed after filling by applying separate lids or covers
A product package can have a tray and a combination flexible/rigid lid design. The design can include a rigid or semi-rigid frame and a flexible film that is transparent or translucent. The film can be fixedly attached to the frame and releasably attached to the package tray. The product package can (a) maintain a seal until opened by a consumer, (b) enable a consumer to view the product through the lid, (c) be opened with a single step, and/or (d) be resealed and reused.
B65B 7/28 - Closing semi-rigid or rigid containers or receptacles not deformed by, or not taking-up shape of, contents, e.g. boxes or cartons by applying separate preformed closures, e.g. lids, covers
A warm forming process for forming a meat patty includes heating a ground meat product to a temperature T1, wherein T1 > 32°F. The ground meat product is formed into an uncooked patty at temperature T1. The uncooked patty is precooked to form a precooked patty having a skin of depth D comprising denatured protein. The skin is formed on at least an area on the outside of the precooked patty. At least a first portion of the meat product disposed beneath said skin is at approximately T1. The precooked patty is cooked to form a cooked patty, wherein said at least a first portion of the meat product is at a temperature T2. The cooked patty is then frozen and then packaged.
A23L 3/005 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment
25.
SYSTEM AND METHOD FOR PRODUCING FORMED MEAT PATTIES
A warm forming process for forming a meat patty includes heating a ground meat product to a temperature T1, wherein T1 > 32°F. The ground meat product is formed into an uncooked patty at temperature T1. The uncooked patty is precooked to form a precooked patty having a skin of depth D comprising denatured protein. The skin is formed on at least an area on the outside of the precooked patty. At least a first portion of the meat product disposed beneath said skin is at approximately T1. The precooked patty is cooked to form a cooked patty, wherein said at least a first portion of the meat product is at a temperature T2. The cooked patty is then frozen and then packaged.
A23L 3/005 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment
A system for producing food products may include an inner tube configured to extrude a first component, and an outer tube provided about the inner tube to define an annular space through which a second component is extruded, the inner and outer tubes (alone or in conjunction with a nozzle or other extrusion mechanism defining an outlet. Additionally, a collagen head can be configured to apply a layer of collagen gel over the second component. The inner and outer tubes are sized, and flow rate may be configured such that an initial diameter of the first component exiting the outlet is substantially smaller than a final diameter of the first component, and an initial thickness of the second component exiting the outlet is substantially greater than a final thickness of the second component.
A23P 20/20 - Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
A system and method for manufacturing and processing a food product, such as forming, cooking, transporting, and slicing. The food product includes an elongated body having a generally D-shaped cross section. Additionally, the system includes a buffering and equilibrating apparatus which compensates for a difference in cycle times between the cooking system and the slicing system.
A47J 37/12 - Deep fat fryers, e.g. for frying fish or chips
A22C 7/00 - Apparatus for pounding, forming, or pressing meat, sausage-meat, or meat products
A22C 17/00 - Other devices for processing meat or bones
B26D 1/143 - Cutting through work characterised by the nature or movement of the cutting member; Apparatus or machines therefor; Cutting members therefor involving a cutting member which does not travel with the work having a cutting member moving about an axis with a circular cutting member, e.g. disc cutter rotating about a stationary axis
B26D 7/06 - Arrangements for feeding or delivering work of other than sheet, web, or filamentary form
B26D 7/32 - Means for performing other operations combined with cutting for conveying or stacking cut product
B26D 1/00 - Cutting through work characterised by the nature or movement of the cutting member; Apparatus or machines therefor; Cutting members therefor
Food products and the processes for forming/manufacturing the food products are disclosed. An exemplary food product comprises one or more extruded components (e.g., vegetable, fruit, dairy, meat, flavoring, spice, coloring, particulate, or combinations thereof); and one or more extruded collagen layers substantially encasing the extruded component(s). Another exemplary food product is disclosed as comprising an extruded component; and a carrier co-extruded with the first extruded component, the carrier comprising a matrix adhered to the first extruded component and an additive suspended in the matrix.
A food product includes a first extruded component, a second extruded component co-extruded over the first component, the second component comprising a meat component and an additive, and a casing provided over the second component, wherein the additive comprises at least one of a flavoring, a seasoning, and a coloring.
A23P 20/12 - Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
A23P 20/18 - Apparatus or processes for coating with liquid or semi-liquid products by spray-coating, fluidised-bed coating or coating by casting
A system for producing food products may include an inner tube configured to extrude a first component, and an outer tube provided about the inner tube to define an annular space through which a second component is extruded, the inner and outer tubes (alone or in conjunction with a nozzle or other extrusion mechanism defining an outlet. Additionally, a collagen head can be configured to apply a layer of collagen gel over the second component. The inner and outer tubes are sized, and flow rate may be configured such that an initial diameter of the first component exiting the outlet is substantially smaller than a final diameter of the first component, and an initial thickness of the second component exiting the outlet is substantially greater than a final thickness of the second component.
A packaged food product includes a bottom receptacle having a lower portion defining an interior and an upper portion extending about the upper periphery of the interior; a food product provided within the interior; a top film sealed to the upper portion of the bottom receptacle via a seal portion extending substantially along the upper periphery of the interior and comprising at least one substantially straight side. The seal portion may be configured to release steam at approximately the midpoint of the substantially straight side of the seal portion.
B65D 81/34 - Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs intended to be cooked or heated within the package
B65D 81/26 - Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants with provision for draining away, or absorbing, fluids, e.g. exuded by contents; Applications of corrosion inhibitors or desiccators
B65D 75/36 - Articles or materials enclosed between two opposed sheets or blanks having their margins united, e.g. by pressure-sensitive adhesive, crimping, heat-sealing, or welding one or both sheets or blanks being recessed to accommodate contents one sheet or blank being recessed and the other formed of relatively stiff flat sheet material, e.g. blister packages
A resealable package includes a bottom portion defining an interior and including a sealing surface extending about a top of the interior; a film coupled to the bottom portion along at least a portion of the sealing surface and including a tab portion extending inward from one side of the top film; and a seal disposed between the film and the bottom portion and including at least first and second sides that intersect and form a seal portion tip. The seal seals the film to the bottom portion such that the film is configured to be resealably peeled away from the bottom portion along at least a portion of the seal area upon application of a force to the seal tip portion via the tab portion.
A packaged food product includes a bottom receptacle having a lower portion defining an interior and an upper portion extending about the upper periphery of the interior; a food product provided within the interior; a top film sealed to the upper portion of the bottom receptacle via a seal portion extending substantially along the upper periphery of the interior and comprising at least one substantially straight side. The seal portion may be configured to release steam at approximately the midpoint of the substantially straight side of the seal portion.
B65D 75/36 - Articles or materials enclosed between two opposed sheets or blanks having their margins united, e.g. by pressure-sensitive adhesive, crimping, heat-sealing, or welding one or both sheets or blanks being recessed to accommodate contents one sheet or blank being recessed and the other formed of relatively stiff flat sheet material, e.g. blister packages
B65D 65/40 - Applications of laminates for particular packaging purposes
B65D 81/26 - Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants with provision for draining away, or absorbing, fluids, e.g. exuded by contents; Applications of corrosion inhibitors or desiccators
B65D 85/36 - Containers, packaging elements or packages, specially adapted for particular articles or materials for articles particularly sensitive to damage by shock or pressure for bakery products, e.g. biscuits
A packaged food product includes a bottom receptacle having a lower portion defining an interior and an upper portion extending about the upper periphery of the interior; a food product provided within the interior; a top film sealed to the upper portion of the bottom receptacle via a seal portion extending substantially along the upper periphery of the interior and comprising at least one substantially straight side. The seal portion may be configured to release steam at approximately the midpoint of the substantially straight side of the seal portion.
B65D 75/36 - Articles or materials enclosed between two opposed sheets or blanks having their margins united, e.g. by pressure-sensitive adhesive, crimping, heat-sealing, or welding one or both sheets or blanks being recessed to accommodate contents one sheet or blank being recessed and the other formed of relatively stiff flat sheet material, e.g. blister packages
B65D 65/40 - Applications of laminates for particular packaging purposes
B65D 81/26 - Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants with provision for draining away, or absorbing, fluids, e.g. exuded by contents; Applications of corrosion inhibitors or desiccators
B65D 85/36 - Containers, packaging elements or packages, specially adapted for particular articles or materials for articles particularly sensitive to damage by shock or pressure for bakery products, e.g. biscuits
44.
Systems and methods for providing a food product with additives
A food product includes a first extruded component, a second extruded component co-extruded over the first component, the second component comprising a meat component and an additive, and a casing provided over the second component, wherein the additive comprises at least one of a flavoring, a seasoning, and a coloring.
A23P 20/12 - Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
A23P 20/18 - Apparatus or processes for coating with liquid or semi-liquid products by spray-coating, fluidised-bed coating or coating by casting
Food products and the processes for forming/manufacturing the food products are disclosed. An exemplary food product comprises one or more extruded components (e.g., vegetable, fruit, dairy, meat, flavoring, spice, coloring, particulate, or combinations thereof); and one or more extruded collagen layers substantially encasing the extruded component(s). Another exemplary food product is disclosed as comprising an extruded component; and a carrier co-extruded with the first extruded component, the carrier comprising a matrix adhered to the first extruded component and an additive suspended in the matrix.
A microwave able product includes a container (18) having an interior and a fluted first sidewall (34), the fluted first sidewall including a plurality of flutes extending about the perimeter of the container, a susceptor (20) provided within the interior and having a fluted second sidewall (44), and a food product (12) provided within the interior, the food product substantially conforming to the shape of the fluted second sidewall (44).
A microwaveable product can include a container with an interior and a fluted first sidewall. The product can include a susceptor. The susceptor can be disposed within the container interior. The susceptor can have a fluted second sidewall. The fluted second sidewall can conform to the fluted first sidewall. A food product can be disposed in the interior. The food product can conform to the fluted second sidewall. Microwave energy can reach the food product via the susceptor.
B65D 81/34 - Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs intended to be cooked or heated within the package
A susceptor includes a flexible substrate and a metallic material provided on at least one surface of the substrate. A first plurality of ventilation apertures are formed in the substrate and the metallic material, and the first plurality of ventilation apertures are configured to permit a fluid to pass through the substrate and the metallic material.
patents
