A method for producing a reheatable food product includes mixing butter, maltodextrin and breadcrumbs so as to form a butter mixture, obtaining a first slice of bread and a second slice of bread, spreading the butter mixture onto a first surface of the first slice of bread and a first surface of the second slice of bread, applying 5 g to 70 g of a filling to the second surface of the first slice of bread, positioning the second slice of bread on the filling such that the second surface of the second slice of bread is adjacent thereto to form the food product, grilling the food product until the first surfaces are golden brown, and compressing the food product to a thickness of 0.56 inches to 0.75 inches while grilling, freezing the food product to a frozen state, reheating the food product.

Apparatus and associated methods relate to packing and presenting confectionaries. In an illustrative example, a cupcake bouquet frame may be assembled by (releasably) coupling an upper cover and a lower base. The cupcake bouquet frame, for example, may include spatially distributed cupcake holders on a continuous surface of the upper cover. The cupcake holders may be formed by following cutlines disposed on the upper cover. In a stowage mode, the cupcake holders may be substantially continuous with the continuous surface. In a display mode, when a cupcake is inserted into a cupcake holder, a portion of the continuous surface is displaced to support a bottom of the cupcake while remaining in physical connection to the continuous surface. Various embodiments may advantageously provide an easy to assemble, aesthetically pleasing, and/or cost-effective frame for creating a cupcake bouquet that resembles a flower bouquet.

Apparatus and associated methods relate to packing and presenting confectionaries. In an illustrative example, a cupcake bouquet frame may be assembled by (releasably) coupling an upper cover and a lower base. The cupcake bouquet frame, for example, may include spatially distributed cupcake holders on a continuous surface of the upper cover. The cupcake holders may be formed by following cutlines disposed on the upper cover. In a stowage mode, the cupcake holders may be substantially continuous with the continuous surface. In a display mode, when a cupcake is inserted into a cupcake holder, a portion of the continuous surface is displaced to support a bottom of the cupcake while remaining in physical connection to the continuous surface. Various embodiments may advantageously provide an easy to assemble, aesthetically pleasing, and/or cost-effective frame for creating a cupcake bouquet that resembles a flower bouquet.

The present invention relates to a plant-based wrapping paper for wrapping food. The plants (raw materials) may be fruits, herbs, medicinal plants, tea, vegetables and/or spices. The invention further relates to a method for producing said wrapping paper, its use for wrapping food or its use as packaging material.

The present invention relates to a plant-based wrapping paper for wrapping food. The plants (raw materials) may be fruits, herbs, medicinal plants, tea, vegetables and/or spices. The invention further relates to a method for producing said wrapping paper, its use for wrapping food or its use as packaging material.

The present invention relates in general to the field of packaged meat product, and more specifically, to a modified atmosphere meat packaging system and method of packaging meat product. The modified atmosphere meat packaging system and method comprises a lid-stock container with a reduced-volume headspace configured to contain a modified atmosphere consisting of carbon dioxide and nitrogen. Spices, salts, rubs and seasonings may be further placed on the meat product to add flavor and mask a myoglobin state during long periods of shipping, storage and retail display. An impermeable gaseous barrier is configured to “gently touch” the meat product to prevent movement inside the meat packaging system and maintain an attractive appearance to consumers. The purpose of the invention is to provide a packaged meat product that appears freshly cut and wrapped straight from the butcher at a local meat market as opposed to a centralized packaging facility.

The present invention relates in general to the field of packaged meat product, and more specifically, to a modified atmosphere meat packaging system and method of packaging meat product. The modified atmosphere meat packaging system and method comprises a lid-stock container with a reduced-volume headspace configured to contain a modified atmosphere consisting of carbon dioxide and nitrogen. Spices, salts, rubs and seasonings may be further placed on the meat product to add flavor and mask a myoglobin state during long periods of shipping, storage and retail display. An impermeable gaseous barrier is configured to “gently touch” the meat product to prevent movement inside the meat packaging system and maintain an attractive appearance to consumers. The purpose of the invention is to provide a packaged meat product that appears freshly cut and wrapped straight from the butcher at a local meat market as opposed to a centralized packaging facility.

It is provided that a film for packaging and a packaging bag that can suppress diffusion of odor to hold the twisted state even after placing an object at the center of a film, wrapping the object, twisting the upper part of the object and leaving it for a certain time. The film of the present invention is the film for packaging comprising a resin film, wherein the twist holding angle is 400 degrees or more.

It is provided that a film for packaging and a packaging bag that can suppress diffusion of odor to hold the twisted state even after placing an object at the center of a film, wrapping the object, twisting the upper part of the object and leaving it for a certain time. The film of the present invention is the film for packaging comprising a resin film, wherein the twist holding angle is 400 degrees or more.

A package comprises a container and a wrapper of flexible multi-layer laminate sheet material surrounding the container. The wrapper comprises a first layer and a second layer outside the first layer. A first cut line in the first layer defines a first region of the first layer which overlies a lid of the container. A second cut line in the second layer is offset from the first cut line. The second cut line defines a second region of the second layer. The second region overlies the lid and includes a peripheral portion where the second layer extends beyond the lid. The peripheral portion of the second layer is separable from the first layer and can be used to lift the lid into the open position. The peripheral portion can be resealed against the first layer.