A frame is injection molded onto a group of panels to form a container. The panels extend at least partially around, and at least partially define, a cavity of the container.

A transportable device for heating foodstuffs includes a container for receiving the foodstuff as well as a closed-off heating chamber which adjoins the container and is thermally coupled thereto while simultaneously being hermetically separated therefrom via a shared, thermally-conductive wall. The heating chamber includes a first chamber and a second chamber that are separated by a water vapor-permeable wall. In the first chamber is a substance or a substance mixture which, when a liquid, preferably water, is supplied, generates heat in an exothermic chemical reaction with water vapor being formed. In the second chamber, a zeolite is located which can adsorb the water entering from the first chamber via said water vapor-permeable wall, generating heat. A transportable heating element which can be used in the device contains a hermetically-sealed heating chamber that adjoins a thermally-dissipating outer wall.

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 method of forming a container from a blank. The method can comprise obtaining a blank having a wall portion, a flange portion, and a coating on at least a portion of the flange portion. At least one score line can extend at least partially in the flange portion, and the coating can at least partially cover the at least one score line. The method further can comprise forming the container from the blank by forming a wall of the container from the wall portion and forming a flange of the container from the flange portion. The flange can extend from the wall. The forming the container further can comprise forming the at least one score line into at least one pleat in at least the flange. The coating can at least partially cover the at least one pleat to form a substantially continuous sealing surface on the flange.

In a pressure auto-adjusting package for a heated food and a composite membrane thereof, the composite membrane includes a first membrane coated with a partial release layer thereon in a predetermined width, a second membrane provided with a cutting line corresponding to the partial release layer, and a glue layer disposed between the first membrane and the second membrane to glue the first membrane and the second membrane together, the first membrane and the second membrane are pseudo-glued at the position of the partial release layer, the cutting line of the second membrane is disposed at a heat seal opening and extends to the accommodating space. The package has a pressure generated therein when being heated, the pressure enters into a pseudo-glued area between the second membrane and the first membrane from the cutting line to form a gap where the pressure is released to prevent explosion.

An outer portion of one or more layers of microwave interactive material, which is for becoming hot when exposed to microwave energy, is arranged in a manner that seeks to advantageously control heating, so that the outer portion of the microwave interactive material can safely be adjacent the periphery of a turntable tray. The turntable tray can be heated by the microwave interactive material so that a peak thermally induced stress occurs in the turntable tray at a position proximate the periphery of the tray. The layer(s) of microwave interactive material are configured in a manner so that the peak thermally induced stress is less than a predetermined amount.

Disclosed are packaged frozen precooked dough or batter-based food products and methods of heating the food products. The packaged precooked frozen dough or batter-based food products comprises one or more frozen precooked dough or batter-based food products that are encased in a pouch for heating. The pouch is sealed with the exception of the presence of two or more vent holes that function to release air or steam that may otherwise cause the food product to become soggy when they are heated in an oven.

A microwave packaging material for forming a construct for holding a food item. The microwave packaging material can comprise a film at least partially secured to a substrate by a pattern of adhesive. A plurality of closed cells can extend between the film and the substrate, each closed cell of the plurality of closed cells can be at least partially defined by the pattern of adhesive, and each of the closed cells can be configured to expand during heating to form respective expanded cells. The microwave packaging material further can comprise a bonded region extending along at least a portion of the microwave packaging material. The film can be secured to the substrate along the bonded region, and the bonded region can be for forming at least one recess among the expanded cells and can be for extending along the food item when the microwave packaging material is heated.

In one embodiment, a minimally-processed microwaveable lobster product including a lobster tail, a fat-containing composition, and a microwaveable package. The lobster tail has a shell containing lobster meat. The shell has a longitudinal axis with at least two cuts formed generally parallel to the longitudinal axis, the tail meat is also split longitudinal. The fat-containing composition is disposed in the ventral region of the lobster tail. The microwaveable package has first and second resilient layers. The first resilient layer is disposed under the lobster tail and contacts the lobster tail. The second resilient layer is disposed above the lobster tail and contacts the lobster tail and the fat-containing composition.

In another embodiment the lobster tail is prepared with Cannabis missed with the fat-containing composition. This embodiment is similarly microwaveable.

A temperature controller assembly is configured to heat and cool liquid within a container. The temperature control assembly has a printed circuit board electrically coupled to a battery, a heat exchanger, and a control switch. A container is mechanically coupled to the heat exchanger and has a volume less than 30 ml. The battery has a battery capacity of 18.5A-h such that when connected to a 3.7 V output to the heat exchanger the battery provides approximately 60-80 watt-hours of energy to the heat exchanger to heat or cool the liquid in the container.