A method of using a storage and cooking device having multiple thermal containers includes disposing a first food item in a first thermal container, a second food item in a second thermal container, and a third food item in a third thermal container. A volume of fluid is cooled and circulated through at least a portion of the device such that thermal energy from at least one of the first, second, or third food item is transferred to the cooled fluid. The device is transitioned from a first operating mode to a second operating mode in response to a criterion being satisfied. When in the second configuration, the volume of fluid is heated and circulated through at least a portion of the device such that thermal energy is transferred from the volume of fluid to at least one of the first, second, or third food item.

A system and method for cooking food in a valved pouch. In an exemplary embodiment, the system includes a vacuum sealer that vacuum seals uncooked food in the pouch; a cooker that heats the vacuum sealed pouch containing the uncooked food to cook the food; and a control that modulates a cooking temperature and a cooking time at which the cooker cooks the vacuum sealed pouch containing the uncooked food to selectively partially or completely cook the food in the vacuum sealed pouch. The cooking temperature and cooking time are selected such that the valve of the vacuum sealed pouch remains closed in the cooker throughout the cooking time. The valve is selected to open during subsequent retherming of the cooked food in the vacuum sealed pouch to allow steam and/or vapor to escape from the pouch to the ambient.

A method of using a storage and cooking device having multiple thermal containers includes disposing a first food item in a first thermal container, a second food item in a second thermal container, and a third food item in a third thermal container. A volume of fluid is cooled and circulated through at least a portion of the device such that thermal energy from at least one of the first, second, or third food item is transferred to the cooled fluid. The device is transitioned from a first operating mode to a second operating mode in response to a criterion being satisfied. When in the second configuration, the volume of fluid is heated and circulated through at least a portion of the device such that thermal energy is transferred from the volume of fluid to at least one of the first, second, or third food item.

The disclosure relates to a liquid, milk-based animal feed for domestic cats or dogs, containing at least 70 vol % water, 2-13 vol % milk protein, 2-13 vol % milk fat, 1-5 vol % starch as an essential thickener, at least 0.01 vol % amino acid additive, and at least 0.01 vol % plant-based sugar. The disclosure also relates to a method for producing such an animal feed.

Embodiments herein relates to a Bisphenol A-free multi-layer biaxially oriented polyester (BOPET) film, for lamination on metal sheets, which could be used for food containers. The BOPET film has at least one outer release layer, which aids in the release of food, such as a high protein food source, when food is cooked and sterilized in direct contact with the outer release layer. The BOPET film can be laminated to metals used in the manufacture of food containers with the outer release layer being exposed to allow a direct food contact between the surface of the outer release layer and food. More particularly, the invention relates to a novel outer release layer resin composition comprising an ultra high molecular weight siloxane polymer and a polyethylene trephthalate resin; and an alkali-metal phosphate and a phosphoric acid compound added, during polymerization of the outer release layer resin composition, as a catalyst/additive package to the ingredients forming the outer release layer resin composition. A wax component can be added in the outer release layer, for more robust release performance.

The present invention relates to a foldable paper container for cooking and, more particularly, to a foldable paper container for cooking in which the paper can easily be folded and used as a container. The foldable paper container for cooking, of the present invention, is configured such that when forming a container by folding, fixing portions that connect side wall portions and connection portions are folded in directions opposite to protruding directions such that the side wall portions and the connection portions maintain a folded state.

A zipper tape includes a pair of belt-shaped bases bondable to a film of a bag body, and mutually engageable engagement portion each integrally provided to corresponding one of the belt-shaped bases. One of the belt-shaped bases includes at least two portions having different bonding strengths to the film on a side opposite a side provided with the engagement portion and between an edge of the one of the belt-shaped bases in a width direction orthogonal to a longitudinal direction to a point at which the engagement portions are provided. A bonding strength of a first portion of the at least two portions to the film may be larger than a bonding strength of a second portion to the film.

An assembly may include a shelf-stable pouch for fruits or vegetables. The assembly may comprise a pouch having a closed condition and an open configuration. The closed configuration may be configured to seal portions of at least one of the fruits and vegetables and brine prior to heating the pouch for pasteurization. The open condition may allow for the removal and serving of the portions after pasteurization from heating.

A method of using a storage and cooking device having multiple thermal containers includes disposing a first food item in a first thermal container, a second food item in a second thermal container, and a third food item in a third thermal container. A volume of fluid is cooled and circulated through at least a portion of the device such that thermal energy from at least one of the first, second, or third food item is transferred to the cooled fluid. The device is transitioned from a first operating mode to a second operating mode in response to a criterion being satisfied. When in the second configuration, the volume of fluid is heated and circulated through at least a portion of the device such that thermal energy is transferred from the volume of fluid to at least one of the first, second, or third food item.

A zipper tape includes a pair of belt-shaped bases bondable to a film of a bag body, and mutually engageable engagement portion each integrally provided to corresponding one of the belt-shaped bases. One of the belt-shaped bases includes at least two portions having different bonding strengths to the film on a side opposite a side provided with the engagement portion and between an edge of the one of the belt-shaped bases in a width direction orthogonal to a longitudinal direction to a point at which the engagement portions are provided. A bonding strength of a first portion of the at least two portions to the film may be larger than a bonding strength of a second portion to the film.