A container for supporting a food product includes a tray and a liner. The tray includes a plurality of panels at least extending at least partially around an interior of the tray, the plurality of panels comprising a bottom panel, at least one side panel, at least one end panel, and at least one corner panel. The liner includes a central panel and at least one marginal panel each foldably connected to a gusset. The container is reconfigurable between a first configuration in which the at least one end panel and the at least one corner panel are in generally planar overlying relation with the respective bottom panel and the at least one side panel, with the liner positioned therebetween and with the gusset in a folded arrangement, and a second configuration in which the at least one side panel, the at least one end panel, and the at least one corner panel are generally upright relative to the bottom panel with the gusset in an expanded arrangement.

Blanks for forming clamshell containers and the resulting clamshell containers are described. The clamshell containers include a tray and a lid that are hingedly connected together. The tray is liquid tight, and typically includes gussets on each corner to prevent leakage. The lid and tray can be locked via at least one locking mechanism, optionally two different locking mechanisms. A first locking mechanism involves a front panel on the tray, with an extension portion that terminates in a hook or tab. The extension portion can fold over the front panel of the lid, and the hook or tabs slide into a slit(s) on the top of the lid. An optional second locking mechanism involves lid detents and tray detents. In some embodiments, in the locked position, the lid detents are underneath the tray detents and the tray detents retain the lid detents in place until a force is applied.

A method for manufacturing a thermoformable dual ovenable coated cellulosic board includes coating an aqueous-based polyester acrylate copolymer dispersion basecoat on a first major side of a cellulosic board substrate and coating an aqueous-based polyester acrylate copolymer dispersion barrier topcoat on the aqueous-based polyester acrylate copolymer dispersion basecoat.

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.

A process for cooking rice, quinoa, couscous, pasta, beans, chick peas and other products which absorb water during the cooking process. The product is placed in sealed cooking bags along with a sufficient amount of liquid for absorption. The sealed bags are then conveyed through a continuous oven in which they are contacted with a superheated vapor cooking medium.

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.

Food containers for use in packaging, storing, transporting, cooking, and/or serving food contents are provided. The food container can include a pan defining a receptacle. The pan can include one or more side walls, a base, and a lip. The lip can include a thickness sufficient to support the weight of the pan and food contents. The food container may include a lid disposed over the opening into the pan. The lid can be shaped to receive a base of an adjacent pan.

A seasoning bag for seasoning a foodstuff that includes an edible adhesive adhered to an interior of the seasoning bag and a seasoning adhered to the interior of the seasoning bag via the edible adhesive. The seasoning bag may be used in connection the preparation and/or cooking of foodstuffs. The bag may be used to season, marinade, and store a foodstuff. The bag may also be a cook-in bag, suitable for roasting, microwaving, slow cooking, and/or boiling.

Several embodiments include a cooking instrument. The cooking instrument can select a food cooking recipe and identify relative areas in a cooking chamber to place at least two portions of food. The relative areas would match the food cooking recipe. The cooking instrument can display information associated with an instruction to place the at least two portions of food over the relative areas. The cooking instrument can then determine a heating sequence in accordance with the food cooking recipe and control, based on the heating sequence, a heating system to directionally transfer heat under different heating characteristics respectively to the at least two portions of the food at the identified relative areas in the cooking chamber.

The present invention provides a method for dough processing, a method for providing a container for a dough product, a container, and a product formed by a container.