A closure for increasing the storage life of perishables, which comprises a material with heating or cooling properties; a closure chamber comprising a chamber wall configured to house the material with heating or cooling properties; a seal structure for sealing or engaging the closure chamber to a perishable storage container for controlling the temperature in a perishable storage container; a fastening system to secure the closure chamber on a perishable storage container allowing the material with heating or cooling properties to act on stored perishables. The closure may act as part of a closure system that contains the closure with or without the material; and the container that stores perishables and may accommodates the material with heating or cooling properties in many configurations.

Methods and apparatus for vacuum forming and subsequently applying topical coatings fiber-based food containers. The slurry includes one or more of an embedded moisture barrier, vapor barrier, and oil barrier, and the topical coating comprises one or more of a vapor barrier, a moisture barrier, an oil barrier, and an oxygen barrier. For food containers having deep sidewalls, a spray coating system includes a first nozzle for applying a full cone spray pattern to the bottom surface of the container, and a second nozzle for applying a hollow cone spray pattern to the inside surfaces of the side walls.

A tray composite comprises a polymeric based liner including an exterior surface layer, an interior surface layer, and a formed base removably affixed to the interior surface layer of the polymeric based liner. A formed base is removably affixed to the interior surface layer of the polymeric based liner. The polymeric based liner and the formed base are manually separable after they have been removably affixed together by a first portion of the interior surface layer remaining affixed to the formed base and a second portion of the interior surface layer separating from the first portion of the interior surface layer.

A steam release standing pouch has a structure in which the sealing portion is reliably peeled, and a content sealing standing pouch formed using the pouch. The steam release standing pouch has a first vapor passage portion. The distance between the inner edge of the tip of the vapor passage portion and the center of maximum expansion, which is the center of the portion where expansion is expected to be maximal, is shorter than either the distance between the inner edge of the first upper side portion and the center of maximum expansion or the distance between the inner edge of the first intermediate side portion and the center of maximum expansion.

The present invention relates to improved packages which include a rigid or semi-rigid tray having a single thermoplastic overwrap comprising a polymeric laminate surrounding the tray and having a front panel and an opposing back panel. The inventive packages also include a continuous seal circumscribing a recessed cavity of the tray which comprises a heat seal formed by heat sealing a portion of the front panel to the peripheral flange of the tray. Advantageously, when the tray is removed from the overwrap, a portion of the first film separates from the laminate and remains peelably sealed to the flange of the tray and thus, may serve as a lidding film for the container. Since the recessed cavity is still covered, the container may then be placed directly in a microwave or conventional oven to thaw and/or cook the food container within the package without first removing the lidding film.

Packaged product (20) comprising a food product (24) to be cooked in a cooking device (10), the packaged product (20) comprising identification means (21) providing information to and readable by the cooking device (10) related to a plurality of steps to be applied for cooking the food product (24) according to a predetermined profile, such that, in particular the duration, the selection of the heating mode and the power level of each of the heating mode, optionally and additionally a cooling mode, are set for each one of these steps according to the type of product to be cooked. The heating mode for each step is selected amongst one or a combination of microwave heating, infrared heating, hot air convection or hot air impingement, the cooling mode being applied by one or a combination of sub-pressure cooling or air ventilation.

The present invention relates to an instant cooking heating bag and, more specifically, to an instant cooking heating bag of which an inner bag, in which food is to be accommodated, is put into an outer bag so as to be integrally formed by the binding of the inner bag with the outer bag, provided with a heating agent and an aqueous solution bag in a space formed between the outer bag and the inner bag, and provided with a cutting means connected to the aqueous solution bag, so as to allow food to be heated and cooked instantly by a user's simple manipulation of pulling the cutting means, thereby allowing warm food to be conveniently consumed outdoors without using additional cooking utensils. An instant cooking heating bag according to the present invention comprises: an outer bag of which the upper part is open and the lower part is closed such that the upper end part is bound so as to seal the inside of the outer bag in a state in which contents are accommodated therein; an inner bag accommodated inside the outer bag such that the upper part thereof is open and the lower part thereof is closed, thereby allowing food to be accommodated therein and providing an opening/closing zipper at the opening of the open upper part; and a heating agent accommodated in a heating space formed between the outer bag and the inner bag and generating heat by reacting with an aqueous solution, and the instant cooking heating bag further comprises: an aqueous solution bag accommodated in the heating space and in which an aqueous solution, causing the reaction of the heating agent, is put; and a cutting means of which one end is connected to one side of the aqueous solution bag so as to cut the aqueous solution bag by being pulled by an external force, wherein the border of one side of the aqueous solution bag is bound to the inner surface of the outer bag along a first binding line.

A container for warming wax, including a bottom portion configured to support the wax warming container on a surface, the bottom portion including at least one spacer and at least one air channel, a sidewall portion extending upwardly from the bottom portion, the sidewall portion including at least one spacer and at least one air channel, and an upper portion extending upwardly from the sidewall portion, the upper portion including at least one spacer, at least one air channel, a rim, and at least one handle.

Disclosed are disposable containers, such as a stand-up pouch, for heating food in a microwave oven and while automatically dispensing sauce onto the food. Methods and apparatuses for making sauce packets and disposable containers are also disclosed.

A pouch container (1) for a food product, a filled container, and a method of filling are described. The container (1) comprises a sheet containment material configured surroundingly and sealingly to define a food containment volume, at least one closure seam (7) provided within the volume between paired opposing surfaces of the said sheet containment material to divide the containment volume into two food compartments (8,9) suitable to contain food product in use, wherein the said closure seam (7) has a pressure sensitive apertured portion (14) adapted to be closed at ambient pressure but to open when an internal pressure differential between the compartments reaches a predetermined point.