A packaged food product for being heated in an oven or heater includes a container with a food and a lid. The container includes an inwards raised bead at the inner wall of the container near the opening end of the container. The lid includes a recess designed to engage with the raised bead at the inner wall of the container in such a way as to snap-close the container. The food is located in the container.

A system and method for storing, preserving and cooking meals using the sous-vide technique. The system and method of the present invention is designed to automatically cook, upon request a meal having various ingredients by immersing bagged food in temperature-controlled liquid. The cooking time may be manually or automatically programmed from downloaded cooking direction associated with the food. The cooking request may be given by a user from the physical apparatus or using a mobile device application.

There is provided a cooking bag having one or more integrated features for assisting in cooking a food item via sous vide or other convectional cooking methods. One such feature is an interior bag wall that separates its interior volume into first and second compartments, one for a food item to be cooked and the other for a solid seasoning item. The interior bag wall includes a liquid permeable portion that allows liquid to pass between the first and second compartments but inhibits the passage of solids. Another feature is a thermometer integrated into the bag for indicating whether a food item has reached a predetermined threshold temperature during cooking.

A laminate according to an aspect of the present disclosure is a laminate including a substrate layer, a sealant layer, and an adhesive layer disposed between the substrate layer and the sealant layer, the adhesive layer being in contact with the sealant layer, in which the substrate layer is formed from an unstretched film containing a polyethylene having a density of 0.940 g/cm.sup.3 or more as a main component, the sealant layer is formed from an unstretched film containing a polyethylene as a main component, and a content of polyethylene occupying the laminate is 90% by mass or more.

A bag structure includes a packaging bag, a plurality of cooked tapioca pearls and an impregnated liquid. The packaging bag has an interior provided with a receiving space. The packaging bag has a top end provided with an air draining section connected to the receiving space. The air draining section has an outer end provided with an adhering strip and a diaphragm. The diaphragm is located above the adhering strip and forms an air vent hole to drain hot air and to prevent the packaging bag from being exploded. The cooked tapioca pearls and the impregnated liquid are filled into the packaging bag, and the packaging bag is heated by microwaves or boiling water for diet.

A system and method for storing, preserving and cooking meals using the sous-vide technique. The system and method of the present invention is designed to automatically cook, upon request a meal having various ingredients by immersing bagged food in temperature controlled liquid. The cooking time may be manually or automatically programmed from downloaded cooking direction associated with the food. The cooking request may be given by a user from the physical apparatus or using a mobile device application.

A method for cooking meat, the method comprising: placing the meat having exudate in a suitable vacuum sealed bag; vacuum sealing the bag; placing the bag on a rack; placing the rack in a cooking device; cooking the meat, which produces exudate; removing the rack from the cooking device and cooling the meat to a temperature which is safe for handling; and sealing the bag so as to segregate the meat from the cooked exudate, wherein the rack is adapted to support the meat in an upper section of the bag whilst allowing the exudate to fall into a lower section of the bag.

The invention relates to a multilayer composite, containing a first polymeric layer which on a side is coated with a printing ink containing a polyurethane as binder, and a second layer which with a polyurethane dispersion as adhesive is joined at least partly with the side of the first polymeric layer which is coated with the printing ink containing a polyurethane as binder.

A flexible food package comprising: a layered containment structure comprising a first-sheet, a second-sheet and a dividing-sheet, wherein the dividing sheet has a first surface and a second surface, and the first-sheet is provided on the first surface of the dividing-sheet to define a sealed food-pouch. The second-sheet is provided on the second surface of the dividing-sheet to define a sealed utensil-pouch. The flexible food package comprises a utensil within the utensil-pouch and one or more food items within the food-pouch. In some examples the second-sheet is provided on the second surface of the dividing-sheet to define a sealed second-pouch with one or more first food items within the food-pouch and one or more second food items within the second-pouch.

A whole-egg replacement or imitation egg product may be provided. The whole-egg replacement may have an extended shelf life and may be available in a variety of commercial markets. The imitation egg product may be formulated to be vegan and/or allergy friendly based on the specific ingredients chosen. The imitation egg product may also provide a sensory experience similar to that of a natural egg, by being of the approximate size and shape of a chicken egg and being able to be cracked open in a similar manner.