The disclosure provides fibrous structures and tissue products comprising a volatile agave compound selected from the group consisting of limonene, hexanaldehyde and 6-Methyl-5-hepten-2-one. The volatile agave compounds may be provided by forming the structures at least in-part from agave fiber, such as Agave tequilana fiber. In other embodiments the volatile agave compounds may be incorporated in the fibrous structures by adding the compounds during formation of the fibrous structure, such as by adding the compounds to the furnish, or by topically applying the compounds to the fibrous structure after formation, in order to provide a lemon-like scent to the fibrous structure.

The disclosure provides fibrous structures and tissue products comprising a volatile agave compound selected from the group consisting of limonene, hexanaldehyde and 6-Methyl-5-hepten-2-one. The volatile agave compounds may be provided by forming the structures at least in-part from agave fiber, such as Agave tequilana fiber. In other embodiments the volatile agave compounds may be incorporated in the fibrous structures by adding the compounds during formation of the fibrous structure, such as by adding the compounds to the furnish, or by topically applying the compounds to the fibrous structure after formation, in order to provide a lemon-like scent to the fibrous structure.

Methods and apparatus for manufacturing a microwavable food container include: forming a wire mesh over a mold comprising a mirror image of the microwavable food container; immersing the wire mesh in a fiber-based slurry bath; drawing a vacuum across the wire mesh to cause fiber particles to accumulate at the wire mesh surface; and removing the wire mesh including the accumulated fiber particles from the slurry bath; wherein the slurry comprises a moisture barrier, an oil barrier, and a vapor barrier.

Methods and apparatus for manufacturing a microwavable food container include: forming a wire mesh over a mold comprising a mirror image of the microwavable food container; immersing the wire mesh in a fiber-based slurry bath; drawing a vacuum across the wire mesh to cause fiber particles to accumulate at the wire mesh surface; and removing the wire mesh including the accumulated fiber particles from the slurry bath; wherein the slurry comprises a moisture barrier, an oil barrier, and a vapor barrier.

Methods and apparatus for vacuum forming a meat tray using a slurry. The slurry comprises: a moisture barrier comprising AKD in the range of about 4% by weight; a fiber base comprising bagasse; and an oil barrier comprising a water-based emulsion in the range of about 1.5% by weight.

Methods and apparatus for vacuum forming a meat tray using a slurry. The slurry comprises: a moisture barrier comprising AKD in the range of about 4% by weight; a fiber base comprising bagasse; and an oil barrier comprising a water-based emulsion in the range of about 1.5% by weight.

Fibrous structures, for example sanitary tissue products, such as toilet tissue, having one or more neat, endothermic phase change materials on at least one exterior surface, methods for making same, and methods for eliciting a sensation on a user's skin are provided.

Fibrous structures, for example sanitary tissue products, such as toilet tissue, having one or more neat, endothermic phase change materials on at least one exterior surface, methods for making same, and methods for eliciting a sensation on a user's skin are provided.

Methods and apparatus for manufacturing vacuum forming a produce container using a fiber-based slurry. The slurry includes a moisture barrier comprising alkyl ketene dimer in the range of about 4% by weight, and a cationic liquid starch component in the range of 1%-7% by weight.

Methods and apparatus for manufacturing vacuum forming a produce container using a fiber-based slurry. The slurry includes a moisture barrier comprising alkyl ketene dimer in the range of about 4% by weight, and a cationic liquid starch component in the range of 1%-7% by weight.