An ovenable cooking apparatus for facilitating the cooking of food components while maintaining the separateness thereof may include a first container for holding a first food component, and a second container for holding a second food component. The separation of the first food component from the second food component maintains the surface area for the first and second food components to facilitate heating of the first and second food components. The first food component may have a liquid based content for producing steam when heated, and one or both of the first container and the second container may define a passage for providing airflow and steam flow for contacting the second container and/or the second foodstuff and heating or steaming the second food component. Additionally, the second container may be steam impermeable for cooking bread and the like.

A flexible stretchable food covering or wrapping film that provides an airtight seal when applied to a food item. The film is made of silicone having a thickness in the range 0.15 mm to 0.26 mm, which renders it thin enough to retain its shape in sealing relation to the item being wrapped, while being thick enough to not be readily ruptured in use. A method of storing and cooking food using the film is also disclosed.

The present invention relates to a transparent packaging for vacuum forming including a specific biaxially oriented thermoformable polyester foil as lower foil (A) and a specific biaxially oriented polyester foil as upper foil (B) that can be heat-sealed to the lower foil (A), and to a process for the production of such packing, and also use thereof.

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.

The present disclosure relates generally to flexible product packaging and, in particular, to flexible packaging structures for products such as food products stored and transported for later reheating or cooking. In one aspect, an ovenable flexible packaging structure includes a paper layer having a first major surface and a second major surface opposite the first major surface, the paper layer having a cutout defining a window. A printed ink layer is disposed on the first major surface of the paper layer and a varnish layer is disposed over the printed ink layer. A heat sealable polyester layer is disposed on the second major surface of the paper layer, the heat sealable polyester layer having a strip of perforations formed therein. The strip of perforations and the cutout are at least partially overlapping with each other. An adhesive layer intermediate the paper layer and the heat sealable polymer layer includes an adhesive for adhesively bonding the paper layer to the heat sealable polymer layer. In further aspects, packaging articles formed of the flexible packaging structures and methods for making the flexible packaging structures and packaging articles are provided.

This disclosure describes systems, methods, and apparatus for stackable food storage and reheating. The stackable food container can be three-sided, and/or triangular, and can include a lid with a viewing window, a thermally conductive tray, and optionally one or more stacking inserts therebetween. The thermally conductive tray can be configured to absorb large amounts of thermal energy during a pre-heating stage, and to then efficiently transfer much of that energy to a bottom or crust of the food item during a re-heating stage thereby enabling a Maillard effect not possible with existing food containers.

A device for cooking proteins is provided. The device includes first and second pans. Each pan includes a base and an alignment wall. The bases each have a top surface with a non-stick coating. The alignment walls each include a cutout to provide a space for a food product to be disposed therein such that the top surface of the first and second pans cook a food product disposed therein.

A method of manufacturing a foil for enclosing or wrapping a product configured to be heated in an oven includes: providing an aluminium layer, applying a first ink material at a surface of the aluminium layer to form a first ink layer, and applying a second ink material at a surface of the first ink layer to form a second ink layer. The first ink layer is positioned between the aluminium layer and the second ink layer, and is configured to absorb radiant energy. The second ink layer is configured to allow radiant energy to pass through to reach the first ink layer. A binder system of the first ink material or the second ink material is based at least in part on polyvinyl butyral (PVB).

Systems and methods for providing compostable food containers which preserve the quality of a food product for an extended duration of time, and which optionally allow for cooking of the food product therein. In some implementations, the food containers are sturdy, stackable, insulating, and require minimal or no manual labor to assemble. In some implementations, the food container includes a base and a cover which cooperate to form a closed chamber for supporting, protecting, insulating and optionally cooking a food product, such as a pizza. The base and cover may each be formed of a single layer of material including, but not limited to, molded sugarcane fiber (bagasse), molded wood fiber, molded bamboo fiber, molded paper or plastic.

An ovenable cooking apparatus for facilitating the cooking of food components while maintaining the separateness thereof may include a first container for holding a first food component, and a second container for holding a second food component. The separation of the first food component from the second food component maintains the surface area for the first and second food components to facilitate heating of the first and second food components. The first food component may have a liquid based content for producing steam when heated, and one or both of the first container and the second container may define a passage for providing airflow and steam flow for contacting the second container and/or the second foodstuff and heating or steaming the second food component. Additionally, the second container may be steam impermeable for cooking bread and the like.