Process for packaging sticky substances in the molten state, in which the sticky substance is cast in a tray-mold lined be-forehand with a film of non-sticky plastic material and compatible in the fluid state with the sticky substance, including, among other, the phase of lining the internal walls of the tray-molds with a first thin and easily formable film of the non-sticky plastic material, causing it to perfectly adhere to the walls of the mold by connecting the lower external part of the molds connection to a vacuum source, in which the degree of vacuum during the opening transient of the connection is modulated.

A plastic container comprises an upper portion including a finish defining an opening into the container, a lower portion including a base defining a standing surface, a sidewall extending between the upper portion and the lower portion, the sidewall defining a longitudinal axis, and at least one substantially transversely-oriented pressure panel located in the lower portion. The pressure panel is movable between an outwardly-inclined position and an inwardly-inclined position to compensate for a change of pressure inside the container. The standing surface defines a standing plane, and the entire pressure panel is located between the standing plane and the upper portion of the container when the pressure panel is in the outwardly-inclined position.

One embodiment of the present invention provides a system for processing containers. The system may include an apparatus for processing sealed plastic containers having a first headspace pressure. The apparatus may include: an open entry port or tunnel for continuously receiving containers; a sanitizer configured to sanitize outside surfaces of the received containers; a perforator configured to perforate or open a cap or seal of the containers within the apparatus; a sealer configured to seal the perforation or opening formed in the cap or seal of the containers; an open exit port or tunnel for continuously exiting the processed containers; and a conveyor system configured to transport or convey the containers. The system may further include a production line including a filler for filling empty blow-moulded containers with a heated liquid to pasteurize inside surfaces of the containers and a capper for sealing the filled blow moulded containers.

A method is provided for heat treating a food product contained in a package. The package is made of a packaging material comprising a carton layer. The method comprises exposing the package to hot water to thereby transfer heat from the hot water to the food product, drying the package, such that a water content in the carton layer of the packaging material is reduced, and exposing the package to cold water to thereby transfer heat from the food product to the cold water.

The proposal is for a method for the low-germ packaging of vegan cheese, comprising or consisting of the following steps: (a) preparing vegan cheese in a heated buffer container, the temperature of which is sufficient to keep the vegan cheese in a liquid state; (b) preparing a film bag, in which the film webs are welded to one another in such a way that they form a rectangle during filling, wherein the film bag has a filling nozzle with a closure cap; (c) filling the film bag with the vegan cheese from the buffer container via the filling nozzle until the bag has assumed its rectangular shape; (d) closing the bag with the closure cap, and (e) cooling the cheese mass, optionally in a shape corresponding to the rectangle.

Propylene polymer based packaging films for encapsulating hot melt adhesives are disclosed. The packaging films are readily miscible with the various hot melt adhesive chemistries during the melting stage without deleteriously affecting the adhesive properties, making the packaging film particularly well suited for packaging hot melt adhesives in a pillow, cylinder, pouch, block, cartridge and like forms.

Provided is a system that manages and executes creation of recipes prepared and delivered in a vacuum-packed format, created by cooking the ingredients to sensor defined levels, blast chilling and confirming chilled temperature, then vacuum packing to lock in the flavor, freshness and nutrition of real and never processed food. The packaging can also include sensors to ensure the quality and viability of the delivered product. In one example, a vacuum sensor is integrated into the packaging to provide a visual indicator that the vacuum seal is intact from preparation to delivery. Additionally temperature sensors can also be included to provide another indicator that temperate has remained a specified level from preparation to delivery. Once delivered, the food lasts for at least seven days in the fridge, and final steps are limited to heated in boiling water (e.g., in six minutes), without any preparation or cleanup.

Multi-layer collation shrink film comprising a main layer based on a polyethylene mixture comprising 75 to 85 wt.-% low density polyethylene and 15 to 25 wt.-% high density polyethylene or linear low density polyethylene and a skin layer based on a polar ethylene copolymer with vinyl acetate or alkyl (meth)acrylate with a vinyl acetate or alkyl (meth)acrylate content of at least 15 wt.-% and containing 5000 to 20000 ppm silica and a slip agent, use of the film in multi-layer packaging films and method for packaging objects together with the multi-layer collation shrink film including printing the skin layer with a digital ink printing process before or after packaging the objects.

Systems and methods using container holders configured to provide a stable support for containers held therein in order to efficiently cool the containers after a hot-fill or elevated temperature operation. The container holders can allow a fluid to pass from an inner volume of the container holder to outside the container holder through side apertures and/or an open bottom end of the container holder. Groups of containers and container holders also may be cooled. Groups of containers in container holders can be processed through the cooling operation at a speed different from a speed for holderless containers.

Examples of a pre-cooked instant food products and a process for preparing such pre-cooked instant food products are described. The process comprises the steps of i) steaming the food product for pre-determined time; ii) immersing the steamed food product in a high concentration cooled brine solution for about 5 to 15 minutes; iii) removing excess water from the surface of the food product for up to about 10 minutes; iv) packing a pre-determined amount of the food product into a container and sealing such container, and v) storing the containers of pre-cooked instant food products at temperatures of 2 C. or lower. The container is made of a material safe for keeping food products and is able to withstand temperatures higher than 90 C. The surface of the food product is coated with the salt from the brine solution to preserve it. In one example, the pre-cooked instant food product is a freshly made pasta.