A food keeper-and-dispenser has a body unit, a collar and a cap. In some embodiments, the body unit has a closed end and an open end. The closed end can include a one-way valve. The cap can have a base, a hinge and a lid. In some embodiments, the cap can also have a nozzle to dispense the contained substance.

Methods and apparatus for manufacturing a microwavable food container include: forming a wire mesh over a mold comprising a mirror image of the microwavable food container; immersing the wire mesh in a fiber-based slurry bath; drawing a vacuum across the wire mesh to cause fiber particles to accumulate at the wire mesh surface; and removing the wire mesh including the accumulated fiber particles from the slurry bath; wherein the slurry comprises a moisture barrier, an oil barrier, and a vapor barrier.

A packaged food product includes a bottom receptacle having a lower portion defining an interior and an upper portion extending about the upper periphery of the interior; a food product provided within the interior; a top film sealed to the upper portion of the bottom receptacle via a seal portion extending substantially along the upper periphery of the interior and comprising at least one substantially straight side. The seal portion may be configured to release steam at approximately the midpoint of the substantially straight side of the seal portion.

A package, for example, a freezable microwavable package containing a food product, has a sealing film that includes a vent system that is scored into the package.

The present disclosure relates to a container for retort food and, more specifically, to a container for retort food, which includes: a ridge portion having a closed curve shape to surround a tray part; and an exhaust hole surrounded by the ridge portion, so that the container enables a lid film to be automatically peeled off from the ridge portion by means of a steam pressure generated in a food during heating to exhaust steam and can be used for retort food which is stored at room temperature.

A microwave energy interactive structure comprises a layer of microwave energy interactive material supported on a polymer film. A plurality of microapertures extend through the layer of microwave energy interactive material and the polymer film. The microapertures have a major linear dimension of from about 0.05 mm to about 2 mm.

A microwave susceptor article having an advantageous microwave heating rate property and cooling rate property, including: a substrate; a metallic-containing layer on at least one major surface of the substrate; and optionally a protective coating on or associated with the metallic layer, as defined herein. Also disclosed are a method of making the article and a method of using the article.

A packaged food product can include: a package and food disposed within the package. The package can include: (a) an inflatable first sheet comprising polymer, and (b) a generally flat second sheet comprising paper material and polymer. The first sheet and the second sheet can be melted together to form a peripheral seal comprising: paper material from the second sheet suspended within a melt between the first sheet polymer and the second sheet polymer. The food can be disposed on the second sheet and in direct physical contact with the paper material.

Methods and apparatus for manufacturing a microwavable food container include: forming a wire mesh over a mold comprising a mirror image of the microwavable food container; immersing the wire mesh in a fiber-based slurry bath; drawing a vacuum across the wire mesh to cause fiber particles to accumulate at the wire mesh surface; and removing the wire mesh including the accumulated fiber particles from the slurry bath; wherein the slurry comprises a moisture barrier, an oil barrier, and a vapor barrier.

Methods and apparatus for manufacturing vacuum forming a produce container using a fiber-based slurry. The slurry includes a moisture barrier comprising alkylketene dimer in the range of about 4% by weight, and a cationic liquid starch component in the range of 1%-7% by weight.