A package for a food product can include an insert enclosed within a single film formable using, e.g., flow-wrapping, to enclose the food product and the insert. At least one portion of insert may be made up of an absorbent material laminated to a backing, the absorbent material adapted to absorb moisture within the package. The insert may include a base upon which the food product can be placed and two or more sides extending up from the base to contain the food product from moving in one or more directions. Fins or overlapping portions of the film may be configured on at least two edges of the single film allowing a seal to be created thereby further allowing the single film to substantially enclose the food product and the insert. Crimped seals may further be employed to completely seal the food product and the insert within the single film. One or more of the seals may be self-venting to release accumulated steam/moisture during a cooking or preparation process.

An apparatus for treatment of a body part such as the hair of a user which includes a treatment material such as coconut oil contained as a single portion within a closed and sealed flexible pouch formed of a flexible laminated plastic material which is foil free so that it can be heated in a microwave oven to warm the treatment material to a required temperature. The pouch includes printed instruction material comprising instructions to warm the material in a microwave oven, to knead the product when heated within the closed pouch and to re-heat in stages to the required temperature and to form an opening in the pouch and apply the warmed treatment material.

The present invention relates to a process for the preparation of a food from a kit comprising a first sealed bag or container containing a dry product, and a second sealed bag or container, containing a sauce, said sauce providing a seasoning portion and a wet portion, in addition to the seasoning humidity, the ratio between the seasoning portion and the wet portion of said sauce varying between 10% by weight and 60% by weight of the seasoning portion and between 40% by weight and 90% in weight of the wet portion, said second bag and its contents, being subjected to sterilization or to pasteurization, in this case with the pH content less than 4.2, the process comprising the following steps:

a. opening the first bag containing the dry product, and placing the contents into a heatable container by a heat source;

b. opening the second bag containing the sauce and covering the dry product placed in the earlier stage a. in the heatable container;

c. activating the heat source, heating the container containing the dry product and the sauce for a period of time sufficient to allow that the whole is cooked.

The invention further relates to a kit for the preparation of a food by said process.

The invention relates to a package (10) of a foodstuff cooking device, the package (10) for containing foodstuff and comprising on a surface thereof an arrangement of separate codes encoding foodstuff information related to phases of a preparation process for cooking the foodstuff, at least one code encoding information on at least one foodstuff parameter significantly influencing the preparation of the foodstuff, which considers the deviation of the real value of this at least one parameter with respect to a reference value of it. The at least one parameter measured is one or a combination of the following: weight of the foodstuff; weight of one or several ingredients in the foodstuff; geometrical distribution of one or several ingredients in the foodstuff; foodstuff initial temperature; foodstuff age; foodstuff uniformity; proportion and/or shape dimension of one or several ingredients in the foodstuff.

The invention further relates to a foodstuff cooking system (100) comprising a package (10) as the one described and a cooking device (20). Furthermore, the invention also relates to a method of cooking a foodstuff using the system (100) described.

The present invention relates to a microwave interactive susceptor structure for the microwave heating of food products. In one aspect, the invention relates to a duplex design for the microwave interactive structure on cellulose-based substrates. In another aspect, the invention relates to a method of patterning the duplex microwave interactive structure on the substrates using a printing press with or without an alignment function.

An oven may include a cooking chamber configured to receive a heat modulating material (HMM), a radio frequency (RF) heating system configured to provide RF energy into the cooking chamber, and a cooking controller configured to control the frequency of RF energy provided by the RF heating system into the cooking chamber. The MINI may be configured to contain a food product and may include a thermally active section. The thermally active section may include a base matrix and a particulate material dispersed in the base matrix.

The invention relates to a bottom part intended to receive food thereon, and a container part where the said bottom part and the container part are intended to enclose the said food. The package is provided with means to hold the bottom part and the container part together in a detachable fashion and means to separate the said bottom part from the container part fully or partially. Separating takes the form of removing the said bottom part with the bottom part of the package standing in an essentially horizontal position on a serving surface so that the food is so arranged as to come into contact with the serving surface, as a consequence of which the said container part is essentially retained in its position enclosing the said food. The invention also relates to a method for transferring food from a package to a serving surface.

In some embodiments, a radio frequency identification (RFID) system may include at least one Ultra High Frequency (UHF) antenna component, a conductive loop having a largest dimension that is smaller than the wavelength of radiation transmitted at a Microwave Frequency (MW). The conductive loop may define a gap and an RFID chip may be electrically coupled to the conductive loop. The conductive loop may be configured to be resonant at an Ultra High Frequency (UHF) and less resonant at Microwave Frequency (MW). The antenna component may be selected from the group consisting of a dipole antenna, a monopole antenna, a loop antenna, or a slot antenna.

According to an example aspect of the present invention, there is provided an ovenable moulded multi-layered fibrous product comprising: a first fibrous layer comprising a cellulosic fibrous material; a second fibrous layer on top of the first fibrous layer, the second fibrous layer comprising a cellulosic fibrous material; and wherein the first and/or the second fibrous layer exhibits barrier properties substantially throughout its structure, and wherein the product is configured for heating food or liquid thereon.

The present disclosure relates to an aerosol delivery device and a related method. The aerosol delivery device includes a heating chamber having an aerosol precursor composition disposed therein. A microwave radiation emitting device is operably engaged with the heating chamber and is configured to heat the aerosol precursor composition therein with the microwave radiation to form an aerosol from the aerosol precursor composition. An outlet port is formed in a housing of the aerosol delivery device and is in fluid communication with the heating chamber. The heating chamber is responsive to a suction applied to the outlet port for the aerosol to be drawn through the outlet port outwardly from the housing.